This link is very like the chicken jelly I made
http://www.daawat.com/recipes/indian/soups/spicycsoup.htm

Garam Masala is a really different spice.
In more ways than one.
Compare the Rajah and East End versions.
They are nothing alike.
East End is really nutmeggy.
Keep them out of you curries, they add nothing restaurant to them.

Only once have I ever had garam masala in a bought curry.
About half a teaspoon was left unstirred on the top of my vegetable vindaloo.
It didn't work either.

Quote from: thomashenry on May 18, 2005, 09:31 AM

This is not true. I have achieved 'the taste', and reporduced perfect imiatation takeaway dishes 3 times now. I've made curry every night for the last month (really), with the quest of hitting the nail on the head. I've done it three times - what I can't do is reliably reproduce it. As a result, I'm unable (so far) to? identify exactly what it was bout what I did one time that wa right, and what was not etc.

I chop 3-4 onions very finley - some finely dived, some finley sliced into small strips. I fry these gently in plenty of oil, with a bit of base sauce, and a desert spoon of *cinnamon* on them. I slowly fry them for 30-40 minutes, until they are totally soft, see through, and sweet.

At the end of last year I made four brilliant vindaloo curries which I knew to be as good as I ever would get.
Everyone who tried them said the same.
They had the "eat every last bit of it" flavour.
Almost the same as a restaurant but fresher.
And................I don't know what I did right.
I am currently backtracking to try and do it again.
When I do, I will post it.
One of the problems is that I try too many different things.
I get enthusiastic whenever I see an interesting post, or if I chat with a chef.


I have read several post regarding adding pre fried onions.
So I started adding them to my curries as a matter of course.
They only improve it.
Here I go experimenting again..........
What about making the 600ml oil base but cook the onions in more oil for an hour, then add the water and other ingredients.
One thing seems clear to me, is that when we achieve the taste, it will not be through the standard methods used in a takeaway.

The main reason I think quantity plays a part, is because you get told so, and we have all found difficulties recreating what we want.
Take this thread from Mark J:-
https://curry-recipes.co.uk/curry/index.php?topic=279.0

Quote
"He was adamant that it cant be done at home and seemed to indicate it was to do with quantities, he said the amounts of spice are very important."

Why would people say these things to us, when they are trying to help us?
There are loads of other quotes like this one, including some I have posted.
I don't understand

I wonder what is considered by indian chefs, the smallest amount of base you can make which tastes correct?
Thomashenry has mentioned something else important too.
He leaves the curry a while before eating it.
Others have said this too.

When you buy a takeaway it sits in the carton for maybe 10 to 15 minutes before you get to eat it.
This would give the new spices a while to blend/cook.
I have been serving a lot of my curries straight from cooking.
That is  definitely wrong to do.
They need to "rest"

I find it really surprising that a retired indian restaurant chef hasn't written a curry house book.
It would be a real boost to their pension.
What I would really like to see is the proper quantities recipe, as used in a restaurant.
You know, "take 0ne and a half sacks of onion, 2 lbs of garlic, 3 bags of curry powder etc."

Quote from: thomashenry on May 16, 2005, 08:45 PM
I am going to overload on two things - cassia bark and black cardomanns. I hit on something today with my curry and I need to pin down what it was.

Black cardomons are a very important ingredient but I have overdone it with them a few times and got something quite disgusting.
More than two in a meal, and you can be in trouble.
If you smell them uncooked they have an almost medicinal aroma.
Almost like TCP.

Quote from: George on May 16, 2005, 09:15 PM
Where does the elusive Kris Dillon hang out?

I wrote to the curry secret publisher, Elliot Right Way Books.
That was back in 2001
I got a letter back saying:-

"Kris Dhillon, the author of The Curry Secret, is a lady who is currently living in Australia and I am afraid we do not have an address that we can reach her at."

The letter was from A Clive Elliot, Director

I was made a little suspicious by the letter, as it said Kris was a woman.
I am NOT a sexist but in my experience I have never seen a lady chef at a takeaway.
It's an area that is totally dominated by men.
I don't understand why.
But assuming that is true, then a woman would not be privy to curry house secrets.
Does anyone else know of takeaway lady chefs?

What I am thinking, is that we add a few spices ,when cooking the final curry and this will have little bearing on the final flavour but affect the aroma.
Unless, you add the dreaded Garam Masala, which is a really overpowering flavour.
Perhaps the taste is more of an aroma, and we lose it.
Things to cook with the final curry are fresh coriander, dried fenugreek leaves, chillie powder (and fresh chillie) garlic and ginger.
All the other flavour must be coming from the base and precooked ingredients.
Maybe we don't get the taste because we cover it.
When I get time I will try a base with no spices.