Hi Mustafacurry

There's a recipe link here, not tried it though and there are no reviews so let us all know how you get on

https://curry-recipes.co.uk/curry/index.php?topic=3982.0

Wayne

Hi Dazp

I thought i'd reply as not to appear ignorant, but I normally cook for about 4 people and ask for their curry individualy and cook one by one. I've never done a BIR for 10 people but maybe one of our more senior members have. I think a big casserole pot in the oven maybe the way forward  on this one so the smell permeates.

Starters should be easy enough though as there are some great ideas on here and IG's bhajis (scaled down version) makes about 10.

I'd be interested to what the other forum members think too

Good luck and let us know the outcome

Hi boschwayne
In my experience pal you should have a gravy that starts out somewhere between yellow and orange. When this is added to the curry pan it should mix in with the tomato puree (if you're adding it) and as this cooks down, it naturally darkens to brown.

It doesn't really matter as long as it tastes good though 

Wayne

Quote from: noble ox on December 13, 2011, 01:57 PM

Quote from: Phil (Chaa006) on December 13, 2011, 02:08 PM
I have to say, I'm with the Noble Ox here : wooden spatulae, wooden spoons, and nylon-covered tools are the order of the day here, almost certainly due to the fact that almost all cookware is Teflon non-stick ...

** Phil.

Not forgetting that it will also go bright yellow of course after one stir, and the missus's normally play hell after that!! 

Quote from: curryhell on December 11, 2011, 10:07 PM

Quote from: Whandsy on December 07, 2011, 10:26 PM
7) they cook their tomato puree with garlic before allowing to cool to add yet more flavour.

Maybe next time you visit Whandsy you can ask how exactly do they do this and how much different does it smell and taste from the ordinary puree

No problem curryhell, to save time and effort i have just bought some tom puree from the supermarket with added garlic, may need to try it watered down though as tastes a bit too garlicky

As regards my curry from friday night, i made a schoolboy error and it p**sed me off no end. I decided to make another batch of gravy and adopted some of chewys techniqes ie rolling boil and skimming off etc. The error i made was because the smell and depth of flavour was so good, i was impatient to use it and i didn't let it cool enough and because of this, it hadn't had chance to thicken properly so i didnt add enough water back in to thin it down. I left it "keeping warm" for about 4 hrs as well so was a lovely burnt orange texture. I was so convinced it was the real deal i went ahead and used it whereas i knew it should have been left!!
The result was good but wasn't right because the base flavour was too deep and a bit thick.
Yet another lesson learnt!!
I cant wait to make another batch as i'm convinced its close but "er indoors" is sick to the back teeth of curry smell so wants me to wait a few days 1st.

My next process of elimination however is on my next visit i'm gonna get a tray of just the base sauce and see if i can produce the results i need. That way i'll have the mix powder, the gravy and ive watched them cook it. If i can't get that right then i know its my technique, heat strength, spice frying etc. If i can reproduce it then i know its just the gravy.

This search for perfection is driving me crackers!! Oh well, at least i'm not alone 

Wayne

Cheers Chewy, I'll keep an eye out for that brand as my local asian supermarket has an aisle full of varying rice brands / sacks

Hi Emin-j
Have you tried these Bhajis
https://curry-recipes.co.uk/curry/index.php?topic=4443.0

If you look further down the 1st page there is a scaled down version of it and it's the one I now use. I find that recipe leaves the Bhaji a tad try so I add 2 dessert spoons of natural yogurt to it. I also use three quarters of a tsp of star anise pounded in a pestle and mortar instead of aniseed powder or fennel seeds.
As for the cooking, I have one of those cheap deep fat fryers that allow temperature control and so for 5 mins I cook them at 150c rotating them all the time and then crank them up to about 175c until they're the right colour. This cooks them all the way through.
This thread shows my results
https://curry-recipes.co.uk/curry/index.php?topic=6343.0
I think these are equal and better to a lot of takeaways

regards

Wayne

Hi gary
The very white white rice is the tilda which gives off the aroma and no i didnt previously wash the sainsburys rice either but thats a good question. I do a lot of cooking (not necessarily indian) and can whole heartedty say the same results would not happen with the sainsburys and many other suppliers of rice as well. The grain looks very diiferent straight from the packet.
Give it a go and good luck

Quote from: Razor on December 09, 2011, 02:10 PM
Just another point to mention about Tilda, it is the only rice that I can cook perfectly in my rice cooker.  All other brands end up being overcooked?

Ray

Hi Ray
If you remember off my other thread they told me to check it and stop it cooking just prior to being finished as to allow for a quick microwave later

Quote from: Phil (Chaa006) on December 09, 2011, 02:03 PM
Right, that does it : the Lidl rubbish is going in the bin, Mr Tilda here I come

Haha I still cant believe it either!!