That's what too many years down under does to you

Each to their own I suppose, I know when I use Taz's method using his base and mix powder or other combination's of the two, I produce curries that are full flavoured and very enjoyable and I don't find them second class compared to what might be considered the normal approach,
Just as well that we're all different.....

I suppose the video was humorous ........ :

Quote from: Secret Santa on September 30, 2010, 09:17 PM

Quote from: Razor on September 30, 2010, 07:12 PMFor me, a curry should be savoury, I just don't think you could get the savouriness that I'm looking for at least, by using Dip's "all in, boil" method.

This is the same as Taz's method. It is substandard but I would recommend it to beginners to avoid the burning of spices.

SS,  Re Taz's method, there is some similarity between Dipurajah's method of all in and reduce but Taz's method is reduced down so that the oil comes into play and then fries the ingredients before the second lot of base is added, as I've tried to tell some members before... if you get the method correct then the curry produced is far from substandard no matter what era of curry utopia you may live in,

Quote from: Razor on September 19, 2010, 10:00 PM
Hi Mick,

QuoteRay,
The only time that I have seen any pastes used in addition to the examples you have given is a teaspoon of balti paste added to certain curries to produce "balti" dishes.

Mick

I guess that's where I get confused. Couldn't they simply create a spice mix, that has that balti flavour?  Just checking the ingredients on the jar should give them some clues.  I really can't see the need for pastes, and Im pretty sure powders would be cheaper than pastes anyway, wouldn't they?

Ray

I suppose it would be possible to do as you say but it seems its just too easy to buy a jar of ready made paste, quicker but maybe not better,

Quote from: Razor on September 19, 2010, 09:34 PM
Hi guy's

This is where i get confused on the whole paste issue.  I mean, when do they actually use it?  I know Dipuraja uses it in his tikka masala sauce and I know that they (TA/BIR's) use it in their tandoori and tikka marinades, I also know that they use Kashmiri masala in their seekh kebabs, as I do but, when do they use it in their actual curries?

Once you have your g/g paste, mixed powder and the usual, chilli powder, turmeric, cumin ground coriander, methi, garam masala, why would they need to use paste?

I don't use pastes in my curries and I'm more than happy with my results, especially now that I've settled on my base and spice mix.  I really wouldn't know when to add it?  Would it be used in  place of the mixed powder or along side it?  If the latter was the case, surely the end dish would be overspiced, wouldn't it? which for me, is typical of a lot of TA's/BIR's these days!

Ray

Ray,
The only time that I have seen any pastes used in addition to the examples you have given is a teaspoon of balti paste added to certain curries to produce "balti" dishes.

Mick

I totally agree, tinned is vile stuff IMO,
the frozen is far superior,
Mick

Hi Jerry,
Could possibly have been Shatkora pickle, a Bengali citrus fruit,
Mick

Hi Paul,
If this helps,
The standard size that I have seen in kitchens is 24 cm or 26 cm,

Mick

Quote from: gazman1976 on August 27, 2010, 02:17 PM

Quote from: AchMal on August 27, 2010, 08:29 AM

Quote from: gazman1976 on August 27, 2010, 08:14 AM
Says me and the rest of Glasgow lol

Thats fair enough, at least its only one small city in the provinces that agree with you LOL  :

Maybe a small city but its the curry capital of the uk !

LOL  :

Quote from: gazman1976 on August 27, 2010, 08:14 AM
Says me and the rest of Glasgow lol

Thats fair enough, at least its only one small city in the provinces that agree with you LOL  :