Derek I couldn't agree more with you. The slightest knock here and there and the whole concept is changed. I'm working on something to make this a little clearer for folks today hopefully.

I'd appreciate any and all input once I have it posted. Good for you on the taste and wow factor, its really hard to get there isn't it.

Quote from: Derek Dansak on December 09, 2009, 12:54 PM
after 2 years of bir cooking i am getting a very rich dark toffee taste. with time i need to learn to make this more mild, then i will be identical to a real bir. i think its subtle changes to technique that lead to this taste developing. i still need to learn more to make the taste more mild, like real bir do. i believe its technique improvement and small changes to recipies that are the key

Why do I feel like I'm riding the orient express?  ;D
Ok I'll do my best. I'm a horror in the kitchen, I get all narky until I find what I'm looking for. This was about the spice mix but more on that later if I can get a flow chart or something viewable to make sense of it.

You'll understand when you see it.  ;D
Well I hope so anyway?  :

Quote from: Cory Ander on December 09, 2009, 12:05 PM
Thanks
Done! 
We can move it again, to somewhere more appropriate, if (after you clarifications), it seems that it belongs elsewhere.....

You are going to move this aren't you  :
Yeah well its not classical BIR (Coughs loudly)  ;D

Didn't know where to post it?
Perhaps a category for (cough) Non classical BIR (cough) cooking?  ;D

Quote from: Cory Ander on December 09, 2009, 11:59 AM
No Mikka...stating that "it's a madras" is a huge leap in the right direction! 

So, in which case, should probably be posted elsewhere?

Oh my word you are a truly difficult lot.  ;D
1st. Try not to label it yeah.... 
Early here so I'll post something to try and make sense of it for folks later.

It's a Madras. It uses a base sauce and the spice mix can be done there and then. That's it really.

CA I'll answer everything as per line later.  ;D
In fact I wanted to produce a graph to explain the theory behind this so it can be understood. I may in fact do just that.

From the horses mouth as it were this is exactly what happened as I understand it. They do it here of course too and since this is a multicultural society in every sense of the word it varies from place to place. That said there are some places where you can tell its from the same descendancy.

Quote from: PaulP on December 09, 2009, 09:34 AM
I often wonder whether the BIR curry base was invented for the UK market by Bangladeshi/Pakistani chefs or whether a restaurant in Bangladesh/Pakistan would use the same technique for fast cooking.

The beauty of it is it can be anything you want it to be.
I've hit Brick walls many times when talking about Indian Cooking but mostly ironically with those who look for the BIR grail.

What is it? :
It's base sauce added to a spice mix, that's it, nothing else, no secrets, no mis-intentions.
The best way to find out what it is, is to make it and find out. 

Bruces Spice mix is.... well Dull. Most are in fact. someone will cotton on to what I've done here some way down the line and then perhaps say something like? "My Brothers mate, who knows an indian who has a Daughter whose Dad runs a BIR gave me a secret recipe the other night!!" And everyone will say WOOOOOW

I may start a blog on this frankly because that whole BIR Gospel thing is driving me nuts  ;D
Soz.

Quote from: joshallen2k on December 09, 2009, 12:57 AM
Mikka - what is this? A base or a curry?
Not sure what a pan sauce is in BIR cooking.

Indians like sauce just as much as we do. They create it in a pan using basic elements all day long at home.

The problem arises when you have 30 or 40 sittings in the evening. That is where base sauce helps but it isn't needed really so long as you know what goes where and when. If you don't of course then its just much more simple to create a sauce to which everything can be added in short notice.

BIR is a term. It doesn't mean GREAT cooking. It means that there is a system. That system is here too and in restaurants world wide. Though they differ I'm sure in some respects.

One note from this thread is VERY TRUE.

Creating something from years ago is nearly impossible. Yes people cook to what they know now and providing they capture it they will be able to pass that on. Hopefully with places like this that will be a possibility in years to come?

Sad thing is Toms need to be cooked properly. If you are using them in a salad then you can just about add anything to them fresh and they will say thankyou!

Cook them and its a different matter, they must be cooked for one thing.

Q. What type of tomatoes did you use? Italian/European/Crushed/ Semi crushed/Whole?
It makes a big, big difference frankly.

Thanks peeps.
A coffee grinder? What about water in there? I know its not designed (well most aren't) to take water on-board....

I do like the frozen/semi frozen idea. This makes sense to me. What about contaminating other spices with remnants and stuff? I mean I could not vouch for the age of any garlic cluster etc....

I know some folks out there wince at the thought of bottle garlic but to be quiet honest it I've seen no difference in taste when dealing with a curry. Something Italian where FRESH is FRESH yes but something that is doused in toms, spices and other stuff?

I use it for flavouring the oil and while I realise that fresh is best if I cannot get it FINE it will ruin the dish and produce WHITE FLOATING bits. I hate that. Besides if it isn't fine enough it won't go anywhere either.

I'll try what you suggest as regards the coffee blender with reservations frankly. My Surform thing can create about 3 TBS using Fresh Garlic in a whisp of time, In short I dunno? Am looking at it. ;D

Thank you.

I think this is my first recipe here for a very long time. I loved it and swapped out some meat from another dinner in the fridge. I like adaptability and to be honest some spice mixes are very plain after everything else gets in there.

The Goal:
To make it simple, quick and easy.
The Method:
Same as BIR except we are not using a spice mix that's NOT stood around for weeks on end.

1 TSP Chilly pwdr (Or to taste).
1/4 TSP AllSpice.
1 TSP Ground Cumin.
1 TSP Ground Coriander.
1/4 TSP Ground Green Cardamom.
1 TSP Paprika. (I used normal variety).
1 TBS Ground Fenugreek leaves (Dry).
1/2 TSP Kocher Salt.
1/2 TSP Suger (White)
1 TSP Turmeric Pwdr
1 TSP Tamarind concentrate
Dash of hot sauce.
2 TBS FINELY chopped green pepper.
1 Desert spoon Garlic paste.
2 TSP tomatoe paste NO WATER ADDED!
1/4 TSP Ginger paste.
350 mls or to taste and texture base sauce. (I used Bruces).
4 to 6 TBS oil (Any).

Method. (Usual).

Combine everything except: (Sort of).
Hot sauce.
Tamarind concentrate.
Tomatoe paste.

1. Heat oil in pan and wait for it to seperate as it heats.
2. Add Ginger and Garlic pastes, cook until just going light brown.
NOTE: I didn't use high heat.
*** KEEP MIXING the pan, never let it sit idle.
3. Add chopped Green pepper and mix well. (Nice smell huh?).
4. Add tom paste. Then add 2 TBS Spice mix..... Here you must be thorough and quick!
5. Add one ladel of base sauce and raise heat until bubbling fruriously.
Add another two ladels of base sauce then add:
Hot sauce.
Tamarind concentrate.
Tomatoe paste.
Here you can relax a little but just keep stirring the sauce.

From here on in its about making it the consistency that you require. You can add a little water if required it won't make a difference, just not too much.
Total cook time without meats is around 15 minutes and is as easy as it gets.
In all honesty I wouldn't change this except that I missed a 1/4 TSP of cinamon.

Costs you a bot of time and 750 mls of base depending on you. Have a go and let me know what you think.

Cheers MikkChip.  :