Quote from: curryhell on December 17, 2011, 01:29 PM
Quote from: Razor on December 17, 2011, 01:04 PM
My Madras is bang on to my local TA's. My Jal Frezi is better IMO than my local TA's. I'm well happy with my Bhuna's too and whilst I don't eat Korma, my wife thinks that it's better than my TA's version
CTM is a dish that I rarely eat and so, I don't cook it often but it sure is one dish that I need to work on. Dhansak is another dish that I need more practise with. But in the main, I'm quite happy with what I cook.
It's good to hear this Ray as there is an air of despondency around at the moment 
. I don't think it is always possible to produce dishes identicle to your local unless of course your gravy and spice mix are the same 
(that being unlikely). On top of that your technique needs to correct as well. But as many of will say you can get damn close and sometimes our own efforts are even better ;D ;D.
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I've even started to stuff ear plugs up my nose to ensure that I don't get 'spiced out' whilst cooking, and it does help a great deal.
The lengths some people will go to 
. Why am i not surprised that it works though although some others will disagree. ;D ;D
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Hope I don't come across as being arrogant here but I really am happy with what I cook compared to the TA's....maybe my local TA's are Shite....don't know 
Ray 
Not at all mate, just being honest and re. your locals I doubt that too or they'd not be in business long. I think it's all about concentrating on your prefered dishes and working until you have something close but as we know, this may take a while and determination 
. The good thing is you can nail a lot of the items on the menu along the way but to master it all is a lifetime's work, unless of course you start training as a BIR chef - unlikely.
I agree with all of this and I'm now in the belief of a good base being the key. The other night I made a multitude of the same curry's with varying techniques.
1 homemade GG vs jar GG result was equal
2 Frying the spices for 25 seconds (ish) vs quick fry then base. Result no difference
3 lots of base in the pan reducing on high heat vs bringing down slowly. Result no difference
4 lots of mixed powder vs a little mixed powder. Result was different but only strength, not the missing link
My base hasn't got much spice in it and when I tasted the takeaways base sauce, that didn't taste spicey either.
That conflicts with Julian at curry to go however, as when you watch his base video there appears to be vast quantities of spices going in, which must give an end result of a curry in itself surely!
I think my next attempts are going to be with a base with lots of spice added.
What are other peoples opinion? A little or a lot?
Merry christmas
