that all looks great
how was the Madras sauce?
Is it anything like the Glasgow Takeaway Recipe Book?

OK folks. I added this biggest secret paste to a couple of curries. It certainly did no harm or added an unwanted flavour. But it didn't give the special lift I had hoped for. I ended up with two very nice curries, and that everyone enjoyed. It's just me who's dissatisfied

Things changed here when "professionals" came along
Suddenly there were videos and detailed instructions
All the mystery left my search, for the BIR flavour
It was all there up front and on camera

It also proved to me, that it really can't be done at home
Even after about 2 days preparation of pre cooked ingredients and base gravy

I keep it simple now, and dedicate far less time
Glasgow Recipes and JB's stuff

I posted just about everything I saw in takeaways, but it never delivered 100% for me, when I tried it at home.

The key to the flavour I still believe is the gravy, and that needs the bhajee oil
and I can't make bhajee oil
I don't cook enough to do that

Sorry I don't post like I used to, but I I don't have anything to add, at present

I had a takeaway from a place on Haydn Road, Nottingham
Pretty sure they have changed chef
It wasn't the usual flavour
But something about it reminded me of the onion paste, mentioned in this thread.
I'd made this stuff years ago and wasn't that impressed, but I know it's very easy to cook something not quite right
You know how it is
Cook a curry at home and it's brilliant
Do it a week later and it's just "ok"
So I thought it deserved a second chance

I made a half quantity, of this "M" soapy onion paste
Even though the recipe uses oil, it is effectively boiled

While it was finished and still hot, in the pan, it seemed very ordinary
Absolutely nothing spectacular
But when it went cold, the smell completely changed
It has a very distinctive BIR aroma
I must admit that it still tastes bland, and a little bitter
I wouldn't want a platefull
But I can't wait to add a little to a simple BIR recipe
I have frozen a small carton of the paste and will use it next week end

I shall report back what happens
I would assume that most people have left this old recipe, long behind
But fingers crossed, maybe it will deliver

I can't recomend this recipe enough
Absolutely fantastic
The results are as good as any naan, I made in my tandoor
A whole lot easier too

Quote from: Curry addict bob on March 22, 2016, 08:39 PM
You can't beat a nightcap of whiskey I also have a nightcap of whiskey my favourite one is Jura original a small nip before going to bed purely medicinal

Bob.

Is it this?
I'll have to try it
This whiskey lark is expensive. isn't it?
But if a bottle lasts a month, I guess it's ok
A pound a day

after 10 years of stopping drinking, I've started again with Glenfiddich Whiskey
I just have a nightcap
I started out not liking it, that much
But within a week, it's become the highlight of the day
I stopped drinking, because I got really bad headaches, but this stuff has no side effects
Cheers!

I had a go at this base but mucked it up
Not enough water with the onions, I think
Don't know exactly what happened but the flavour was odd
It's hard to do something when you don't know exactly what your aiming for
Have you made a version at home yet JB?
Have you thought about giving lesson?

I made this base again yesterday. It's the best base I can do.although it has pretty much the same ingredients as other bases (including ones posted by me) the quantities are spot on. The only time I made this with less success, was when I cooked the Bhagar bit not quite right. That stage is absolutely critical.i went on to make jb 's Ctm , and my son described the sauce as f@@@ing awesome.
He was right.
Thanks jb!

I gave this a go on Saturday night
I cooked them for 40 minutes in the oven but they were a bit over done

Lovely flavour though
My oven is fan assisted
I'll give them half the time when I do it again