Quote from: Yellow Fingers on May 29, 2005, 11:07 AM
Also garlic is high in sulphur compounds which react with copper from the pan or the water to form copper sulphate which is blue.

Well, I won't argue with that!
It does look exactly a copper sulphate colour.
I guess the copper comes from the water in the copper pipes.
Maybe if you used bottled water you wouldn't get it.
Anyhow I used the blue garlic last night and survived.
Definitely NOT poisonous

Quote from: Mark J on May 29, 2005, 09:05 PM
Doesnt that seem to lend credence to the bases that contain green pepper?

Yes, The Bengali Cuisine curry base recipe has green pepper in.
But you seem to lose a flavour when you puree it.
Quite a few times I have been making a base and thought "yes, this is the one" .
Then after pureeing it, the certain something disappears.
I have heard that pureeing should be done the next day, and I've not tried that yet.
Next time.

Quote from: Yellow Fingers on May 29, 2005, 09:07 PM

Quote from: pete on May 29, 2005, 08:32 PM
I also made two different vindaloo recipes, I have from chefs.
One was definitely better than the other.

Which was the better one?

This is the recipe:-
Vegetable Vindaloo

Add a large spoon of curry gravy
A spoon of tomato puree
? a large spoon garlic/ginger
? a large spoon of yellow spice mixture
Spoon of peas from tub with water in too
Spoon of chick peas
? cup of precooked veg
Spoon of cooked mushrooms
More curry gravy
Spoon of tomato puree
Extra curry gravy oil
Cooking time 7 minutes

QuoteI tried an experiment adding a bought liquid chicken stock for the curries.

Which one? I saw a Gordon Ramsay review and he gave Knorr stock cubes the best mark

Just Bouillon made by Kallo
Sold in Asda, not recommended
It's a liquid stock
When diluted it smelt very similar to a chicken gravy (made with cooked chicken juices)

QuoteIt improved them but doesn't have the same flavour as the chicken jelly

The chicken jelly being better I presume?

Yes, chicken jelly, very strangely, doesn't taste of chicken.
It's slighly spicey and has a unique quality.
I don't like making it though.

QuoteWhenever you had a spoonfull,which included the pepper, the "taste" seemed to be almost there.

So is this a nudge toward using more green pepper in the base or perhaps pureed fried peppers in either the base or the final curry perhaps?

See top

Quote from: merrybaker on May 29, 2005, 04:54 PM

Quote from: pete on May 29, 2005, 10:17 AM
? pan of water

How large a pan are you talking about, Pete?

Sorry that was a bit vague.
It was about a litre of water

Quote from: blade1212 on May 29, 2005, 07:44 PM
Pete, at what stage do you use the oil in recipe ?

The oil goes in at the start with the onions

I used the curry gravy tonight after leaving it a day to mature.
I made the Rhogan Josh I was shown at Bengal Cuisine.
https://curry-recipes.co.uk/curry/index.php?topic=118.0
It was really good
I also made two different vindaloo recipes, I have from chefs.
One was definitely better than the other.
I tried an experiment adding a bought liquid chicken stock for the curries.
It improved them but doesn't have the same flavour as the chicken jelly
The vindaloos were both veg.
I precooked them yesterday as well.
I saved the oil from that, and used it to fry todays curry (dangerous, I know!)
Amongst the veg I cooked were sliced green peppers.
Curryqueen mentioned something like this before

Green peppers and the "taste"

Whenever you had a spoonfull,which included the pepper, the "taste" seemed to be almost there.
Spooky eh?
Anyhow, I'm definitely doing this base again!

I posted it today
https://curry-recipes.co.uk/curry/index.php?topic=309.0

I had this demo a little while ago
It's very simple and I think needs chicken stock
But it is excellent and similar to CK's home demo too
So we are doing things right!


Ingredients
4 onions
1 teaspoon salt
? pan of water
1 cup oil
2 tomatoes
2 cloves garlic
1 tablespoon restaurant curry mix
1 ? huge spoon tomato puree (watered down concentrate)

Slice the onions
Add to the pan with the water
Add salt and oil and bring to the boil
Cook for 20 minutes
Add garlic and chopped tomatoes
Cook five minutes more then puree
Add restaurant curry mix mix
Simmer and add tomato puree
Ready in five minutes

Overcooking spoils the fresh garlic you added

To make a tablespoon of restaurant mix

1 teaspoon paprika
3/4 teaspoon turmeric
1/4 teaspoon salt (yes, definitely salt!)
1/4 teaspoon chilli
1/4 teaspoon cummin
1/3 teaspoon coriander
1/3 teaspoon rajah mild madras curry powder

Quote from: Blondie on May 29, 2005, 09:53 AM
When it thaws it goes blue / green very quickly and I have always been very reluctant to use it like that.? Have I been worrying without cause, IS IT SAFE TO USE IT WHEN IT HAS CHANGED COLOUR?

I've chucked loads away because of this colour problem, but I'm going to use the green puree tonight.
I will post tomorrow how I am feeling!
It's only 10 am and we're talking curry!!

I managed to copy the spice mix.
I only made a small amount.
This recipe makes about a tablespoon.

1 teaspoon paprika
3/4 teaspoon turmeric
1/4 teaspoon salt (yes, definitely salt!)
1/4 teaspoon chilli
1/4 teaspoon cummin
1/3 teaspoon coriander
1/3 teaspoon rajah mild madras curry powder

I am cutting  down on my spicing, these days.
I am sure they cover the flavour you are after

The curry gravy I made with this smells really good
I only used 1 desertspoon with four onions!

I puree garlic with a little water and salt.
If I leave it overnight, it goes a blue green colour.
Adding oil stops this.
I have seen it turning this colour in a restaurant kitchen too.
Does anyone else get this?
Does anyone know why it does this?

I made up some curry gravy yesterday.
I went back to a very simple recipe I was shown by a chef, last September.
Later that day I was passing by an Indian Takeaway.
It was about six o'clock and they would have been just starting up.
The smell really was the same as my kitchen.
No difference.
I know that there is something else, they do.
Another smell, but I reckon that must be coming from their Tandoor.
After all, they normally have a wacking great fan extractor from it.
That would pump this extra aroma out onto the streets.
I don't have the space for a tandoor, but I reckon that is where the last "secret" lies.
I have seen a chef, squeezing spiced lamb on to long skewers.
This was destined for the tandoor.
It's probably that.
Cooking tandoori chicken in the oven doesn't have the same smell.
I think Pacman has a tandoor, maybe he can offer some thoughts.

I use the pataks pastes for marinades and they are very good.
I find if they go into a curry, they give a gritty texture.
When I use them for the curry gravy this "grit" softens because I leave the gravy a day before using.
I'm doing the "Bengal Cuisine" prawn rhogan josh tonight.
When you cook with two pans, it feels very professional!