Quote from: pete on September 13, 2005, 07:01 PM
He says you can substitute this by crushing 1/4 of a chicken stock cube with 2 teaspoons of tandori masala powder.

Hi Pete,

Do you think that this amount would be for one curry portion,

Cheers Pete,

Blondie

Hi Pete,

I have often thought that Tandoori Masala might be part of the answer because a friend of mine can cook almost any curry from a recipe and adjust it to have a little something that my curries always seem to lack.  He uses Tandori Masala in large amounts in every curry he makes.
As for the chicken stock cube, this is re-introducing msg into the equation as most stock cubes contain a large amount of it, and IMO have very little taste of chicken.

here we go again, maybe this combination will work,

Cheers Pete,

Blondie

Hi Ray,

Thanks for all your efforts. I look forward to reading the Madras recipe, in particular, that goes with this modified brucee base,

Thanks,

Blondie

Hi All,

The reason I asked the question who had and why the Bruce Edwards base sauce recipe had been modified was that maybe it was a modification made by Bruce Edwards himself, meaning that it may actually be an improvment,

cheers all,

Blondie

Hi Ray,

Does Mr Chapman say who & why the Bruce Edwards Base had been altered? Is it used as the base throughout the book? Are the base and other recipes in the book any good?
And lastly could you please, when you get time post the Madras recipe,

Thanks Ray,

Blondie

Hi Darthy,

I wasn't refering to your 99.99% curries, just to the 99%ers who dismiss all but thier own ideas, which something you don't do.  You are always receptive to new ideas IMO.

The only reason I haven't tried your 99.9% curry is because it seems too complicated to be what the restaurants do to achieve pretty much the same thing, but I will try it one day just to see how close you may be.

Incidentally Darth, I e-mailed your local curry house blagging them that they had been recommended and I was coming down there on a visit.  I told them that I would be with someone who is vegetarian and could they guarantee that they use no meat or chicken stock in the production of the dishes.  They said that all thier vegetarian dishes contained no meat stock at all.

Cheers Darth,

Blondie

Hi all,

I've posted this comment before, but little notice was taken of it as tends to be the norm on this site when it doesn't fit in with the supposed 99% correct curries some people say they produce.  A local supplier to the Indian restaurant trade sells Mustard powder in something like Kilo containers.  When I asked the guy there if the restaurants buy it and what do they use it for? He said yes they use it in the curries,

cheers all,

Blondie

Hi Ray,

I have a book somewhere by Harvey Day called the Complete Book Of Curries. Could this be the one that you had?

Way back then I tried many curries from that book, some good results and some bad but at the time I didn't know it was going to take 20 years to achieve my curry goal and hence didn't take many notes on what I was achieving.

If there were any recipes in the book that anyone would like I will gladly post them.

Cheers all,

Blondie

Hi All,

I agree with most of what you are saying about fenugreek leaf (dried) being the norm, but have you seen the Balti Kitchen Video? It is definately powder that is tipped onto the dish of sauce as it is cooking.  It appears to be a deep creamy colour. This is what fenugreek powder looks like.

Cheers all,

Blondie

Hi Ray,

Yes I think it probably is. It has a very strong taste and is quite bitter.

cheers,

Blondie