I try to think BIR when cooking my Curries and although I'm convinced of a better tasting Curry using fresh Garlic / Ginger I am not so sure BIR's would use fresh , more like tubs of bought in Garlic / Ginger Paste ,

JerryM , PaulP

How do you compare your Curry flavour when using fresh Garlic / Ginger or the stuff out of the jars ? I find the Curry has better flavour using fresh but I would be surprised if BIR's used fresh .

Hi JerryM ,

Yes I have had my best results by far using Coconut Block in a Korma ( as per George's recipe ) it was just when someone pointed out the amount of saturated fats in Coconut Block that I thought i would see what else was available .

JerryM , did you read the info on the link above ? Seems like Coconut flour is definitely used by some BIR's .

Just found this on the net , checkout ' Korma Dishes '    http://cafenazltd.co.uk/Documents/Restaurant%20Menu.pdf

And here's the main link , http://cafenazltd.co.uk/default.aspx

Looks like Coconut  Flour it is then 

Quote from: PaulP on March 02, 2010, 08:44 PM
I use Maggi's coconut milk powder. It tastes good, it isn't grainy at all and it mixes well with water. The last korma I made using it was fine - not too thick at all.

This is the stuff:

http://www.spicesofindia.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww%2espicesofindia%2eco%2euk%2f&WD=maggi&SHOP=%20&PN=Indian%2dFood%2dMaggi%2dCoconut%2dMilk%2dPowder%2ehtml%23aGRO011_2dp#aGRO011_2dp

Hi PaulP ,
             That's the same one as I bought from the Indian Supermarket , it was in a box 350 gms and cost ? 3.75.
I put just over 2 Tablespoons of powder into a little warm water then added to the Korma but this wasn't enough according to my Daughter who's the expert Korma taster  :

Quote from: artistpaul on March 02, 2010, 12:21 AM
Read my earlier posts on this for you. I have already tried to explain this, flour is for desserts / sweets, milk powder is for use in  curries for example

I appreciate everyones input on this forum whether their advice is correct or not we are all learning.

Quote from: JerryM on March 01, 2010, 07:36 PM
emin-j,

i'll look out for the TRS stuff out of interest (to compare with the Heera brand which i have). i'm beginning to think that flour is powder though (comparing the TRS pic and my bag of the flour).

Thank's JerryM , when I got to the check out at the Indian Supermarket I had a bag of Coconut Flour and I asked the Indian Lady on the till if this was Coconut Powder as for making a Korma , the Lady replied ' No that is for Baking Cakes and stuff ' She then pointed to the Coconut Milk Powder which is what I bought but it was over twice the price of the Flour for half the weight !

I agree with Razor on the ' not so high heat ' that the BIR Chef's use , even when they turn up the heat the flames are very lazy and when you see how long they sometimes leave a Curry unattended that cannot be that high a heat IMO 

Quote from: JerryM on March 01, 2010, 07:16 AM
emin-j,

u've got 80% in butter and a fair few cheeses. stick with the block in moderation.

Don't use either of them in my Korma JerryM 
If I can find a healthier option rather than the Coconut Block that gives as good a result I would go with that , the Coconut Powder shown in the photo above is what I was looking for and looking at T/A video footage is probably what they use.