smirch,

i think i found the NACTO site on my way to finding CRO.

what was special with CRO was the depth of bases available. i'd made the Kris Dhillon (KD) base slightly modified for many years but could not believe how much better some of the bases are on this site (some meaning that i've not tried that many and not sure about what i haven?t tried - i list rajver, saffron and ifndforu as the ones i've settle on, the rajver & infindforu have coconut in the saffron doesn?t, i only say this as some people are not keen on the coconut, they all produce top notch results).

thanks tt,

i've got ok from my boss to make a base this week so will make this curry 1st.

very glad you've got good results. i've not been disappointed once from the CRO site.

on the seasoning i've recently bought rajah general purpose and it's very very good ? a wow I would say (a little too salty but not a problem if u don't use too much typ 1 tsp)

Haldi,

is there supposed to be a picture or video with this post.

Quotethen add
Garlic ginger,peppers,onion,tomato puree,spice mix,chilli powder & half a ladle of curry gravy

are these added all at one go or is there a time gap between adding each.

When using the 50:50 LB+ spice mix/rajah hot curry powder I am getting a good tasting curry sauce.

However when comparing side by side with a BIR - 2 things are missing sweetness and smokey flavour

I intend to up the sugar in the LB+ spice mix aiming for more caramalisation to address the missing sweetness (the move from LB to LB+ has helped but not quite there)

I?ve adopted Domi?s method of frying the spices
https://curry-recipes.co.uk/curry/index.php/topic,2548.msg22523.html#msg22523(How Hot do I have to get my Spices) 

to address the missing smokey flavour as the method generates a massive amount of  ?toffee/choking? smell/smoke  (I now have to open a window or door)

The method is ingenious for me as it allows the tom puree and garlic/ginger to be fried without the addition of water (ie making a paste).

Have set out Domi?s method of Frying the spices based on qty?s for one 1 portion of curry (~200ml finish vol)

a)   set out the ingredients up front so they can be added quickly and easily
b)   measure out spice powders into a cup (1tsp spice mix ie LB+, 1 tsp curry power ie rajah hot ? it?s no hotter than a madras)
c)   mix 2 tbsp of tom puree with finely chopped garlic (I use 2 tbsp/4 cloves) (I find the garlic good enough on it?s own but fresh ginger could be added for personal taste). This is the ingenious part as the mixture becomes much quicker to add than the individual ingredients on their own (this was why I originally used water to make a paste)
d)   add some vegetable oil (between 1 and 4 tsp, down to personal preference) to frying pan or wok on the cooker and turn on full power (size/weight of pan now no longer matters)(setting 6 on my electric hob)
e)   when pan just starts to smoke add the garlic/tom puree mixture and fry until the rawness smell has gone (no longer than 30 secs)
f)   then add the spice powders and fry until the toffee/choking smell is produced (very quick, no longer than 15 secs)
g)   add 1/2 ladle of base (50/75ml) and fry until slight toffee/choking smell (until most of water in base has evaporated, approx 1 to 2 mins) (optional stage)
h)   turn heat down to low simmer (2 on my electric hob) and add rest of base 1 ? ladle (225ml)
i)   add pre cooked ingredients, 1 tsp methi (optional) and fresh coriander and simmer for five mins

all including Domi, please add any missing details or other key points.

tt,

eagerly awaiting your results. i too have pathia fighting for my fav spot. not tried it to date as i felt i would never get near the taste using things like sugar and lemon. however i made the ifindforu base last and it needed tamarind paste which i'd never used before. i think i quite liked it in small proportions and sold that when added with other ingredients ie the pathia mix it brings that little bit extra out in the combined flavour (this it does in the base).

i got a good response from the ebay supplier Rai identified above (link below)

https://curry-recipes.co.uk/curry/index.php/topic,1664.msg22339.html#msg22339

the response: "The Nominal input is 7.5 Kw and the Gas consumption is 540 g/hr unfortunately the spec sheet does not tell me an output rating." from peter @ gasproducts.co.uk

i've decided at the mo to put on hold following the info/advice received in the How hot spices post (i've now managed to get very good technique from the post for frying the spices and got really good toffee smell using my electric 1.5Kw hob, i need to make my std madras now just to confirm it's a step improvement in taste). if not then i may be back on the burner trail.

edited by SnS

i followed Domi's instructions and near frightened the life out of me. my wife had to open the back door (amazing what can be done when in need - have noted it for future reference). i was far too happy to be worried given i was choking my head off. dying happy why not.

i made Curry Kings CTM (made 4 times now - all spot on - you won't beat it in a restaurant). i used my mid size pan ie the wok (due to the volume of sauce demanded by family). i put 3 tbsp veg oil and left it on the hob on full (setting 6) until it was smoking. i put the garlic/tom puree mix in and ran (well that was my 1st instinct) i fried it until i dared no longer (how long ~1 min max). i need someone by me with a stop watch to be sure as believe me your not thinking of time or temp at that moment in time. i then chucked the dry spice in and continued to fry - choking almost immediately (how long cooking 30 secs max). this was when my good lady opened the back door. i then added 1/2 ladle of base and fried off again (30 secs). added rest of base and turned down to low (setting 2) and continued with rest of ingredients.

was the BIR taste there i hear u ask. well no. for me the BIR taste i'm after won't show through in CTM (it doesn?t in the BIR restaurant or takeaway either). i need to try this on a madras as this is the type of dish where the BIR taste for me exists.

i summary i'm now settled on this technique for cooking spices (i particularly liked how the fresh garlic held the tom puree together so that it could be delivered to the pan speedily much in the same way as paste but of course without that extra water - ingenious). i got a big improvement via the previous method when i 1st got the toffee smell. what i now realise was that it wasn?t enough only a sort of puff rather than an hurricane which i got tonight. i am convinced that this will deliver the smokey BIR taste where it's needed (the evaporated milk and cream coconut mask it in a CTM) ie madras etc

it's been a riveting post and am very, very appreciative to all.

Davy,

thanks for thoughts on freezing the coriander leaves whole which will come in useful for me (i always have too much or not enough).

regards,

jerry

Domi,

thanks for your post. it was for me very well timed.

i was thinking on from what SnS said and was intending cooking my finely chopped raw garlic on medium heat (to avoid it burning before cooking through) and then turn the hob up to full and just as the oil starts to smoke add a thicker spice paste (i normally make as a runny 1/2 a cup or 12 ish tbsps - which splits into 9 tbsp water, 2 tbsp tom puree and 2 tsp spice).

i was concerned that the garlic would burn whilst waiting for my slow hob to get up to oil smoke temp. your method would sort this.

i am on curry kings CTM tonight using ifindforu base and will try the new method. i would have liked to try on my std madras where i think the need for toffee is more important (CK CTM is 100% spot on - i'd say better than most BIR as the smokey factor is not as prevalent in CTM)

edited by SnS

SnS,

many thanks, sorted for me  ;D

i've realised having re read gary's post that i need to move back to just using finely chopped garlic at the start of the frying. i found this produces closer taste than garlic/ginger paste but at the time could not crack the frying to get the garlic soft without burning - now using medium heat am confident i can, then increase to full for the spice mix. will give the oil a go for my next paste.

best wishes.