Mick,

Take no notice - I can see how you would think what you did as I remember sean's parting words from the other forum. Jeez things are tetchy in here today.

Cheers,

Paul

Ello, Ello Ello

What's all this then? Nothing to see here. Move along now, move along.

Seriously though nagaking we would love to see your videos.

Paul

CA, calm down, take a deep breath then read the thread title again.

Paul

In my 50 Great Curries of India cookbook I think the author also describes a bhuna process as using the oil, spices and meat together with no extra water. In this case it is the meat itself that is limiting the oil temperature from burning the spices.

Paul

Quote from: George on January 09, 2012, 06:33 PM
A local curry club - what a good idea!

I think it should be illegal to make 'racist' type comments about any particular type of curry, though e.g. korma or anything else.  It's quite possible for a good korma to taste better than a mediocre Madras, or vice-versa. It reminds me of something else I disliked about 'undercover' Dave - the way he made out Chicken Tikka Masala isn't a real curry.

George, I never said a korma was bad in my post, just the fact that a curry judge should be able to take more spice than a korma.

Hi vinotinto, it depends who gets to judge the dishes. I made one a few months ago for a competition here at work and proceeds going to charity. I made a lamb korai and thought it was splendid. Unfortunately one of the 4 judges doesn't like spicy food which resulted in a victory for the korma.

I would have thought you shouldn't be on a curry tasting panel if you can only eat a korma!

Cheers,

Paul

Although this is a bladed coffee grinder it seems to get a good write-up from users for grinding spices:

http://www.amazon.co.uk/Krups-Twin-Blade-Coffee-Mill/dp/B00004SPEU/ref=sr_1_1?ie=UTF8&qid=1326130781&sr=8-1

Costs about 20 quid. My own single bladed coffee grinder is rubbish for grinding seeds and spices and would probably also be useless if I had ever used it for coffee beans.

Paul

Great video again chewy, somehow I missed that one.

Paul

Hi CH I made a mild madras last night and I wasn't in a hurry this time. I think I've made some mistakes which will prevent me from getting the best out of this base.

Last night I wasn't too pleased with the texture. It doesn't run off a spoon very well and leaves the spoon coated with vegetable debris. Now I made it up to just over 4.5 litres but on reflection 2 KG of onions should probably produce a base of 5.5 to 6 litres in my opinion. Hence the base is too thick and has too many bits in it for my liking.

I thought I had blended it well using my ?200 Waring stick blender on full power and then finishing off with my handheld 400 watt which has a sharper blade. Still loads of bits. Next time this will go through a sieve or food mill.

The next problem was the damn chef spoon measurements. I figured on 4 tbs to a chef spoon and because of this I think the base has a bit too much spice powder and g/g paste.

The curries I've made are perfectly edible and nice but I need to fix the problems I've outlined above which were really all my fault.

Cheers,

Paul

Fenugreek seed powder in base was featured way back here by SNS:

https://curry-recipes.co.uk/curry/index.php?topic=2757.0

People often say be careful with it as it can add bitterness.

Paul