Hi CQ,

Thanks for that advice. I sounds to me that spiced oil must add a certain something to the final taste of any curry whether BIR or home made.
I have experimented a bit with spiced oil by adding more to the base than recommended and then skimming it off. It does produce a flavour to the oil reminicent of the taste of the BIR so I think must be part way to the answer of that elusive flavour we all seek.

I haven't used as much as a pint of oil but I don't see why such a large amount should be a problem if it is skimmed off after it has been infused from the base. I will give it a try next time I make a base sauce.

Regards

Ray

Hi Nige,

I must say I was a bit sceptical about these types of veg going into a base sauce. Yet I know for a fact a local BIR put in loads of vegetables into their base as I have seen the pot with different vegetables in it.

Bruce Edwards base sauce uses Carrots, Celery, Green and Red Peppers and is one of the more recommended sauces on this site. I have made it myself and must say it produces curry dishes worthy of comment.

Do give it a try and let us know what you think.

Ray

Hi Ashes,

I wonder if anyone on the site can point us all in the right direction to a supplier of these pans ( perhaps mail order ).
They do seem a bit hard to come by even near me which has a good number of Asian hardware suppliers.

The ones I bought don't seem to be available anymore, only the thinner type.

They don't do anything for the flavour of a dish as far as I am concerned but do add a lot to the presentation of a curry and add that certain something when serving up a home made BIR to family and friends.

I think they have a psychological effect on anyone I have served a curry to who seem to feel it is more "authentic" when served in a balti pan. But whatever the case to me they are just a nice finishing touch to a curry meal and a pretty cool looking thing to eat a curry out of.

Does anyone have any ideas where they are freely available?

Ray

Hi george,

It's interesting that the menu actually mentions spiced oil. I can't think of a menu ever mentioning it to promote it's product.

I have never eaten there but have gone to many incidents in the road outside where drunken fights had broken out on a friday night.
Someone was shot dead a few yards from that restaurant some time ago but I don't think it was the chef!!

I think the reviews say it all and it is one I would personally avoid. There are many more BIR's in Bradford far better than that.
Lumb Lane was Bradfords "red light and drugs" district until a couple of years ago so folk could get more than a curry in that road if they wanted!

Ray

Hi Ashes,

Yes, these are quite substantial things, I love them.

You can see the shine they have which comes after seasoning the pans with oil and heat and it really does make them non-stick.

Apart from this store which now seem to have a thinner variety in stock I can't find anywhere nearby or on the internet that supply these pans yet many of the local BIR's have them or different shapes and sizes so it might be worth asking who supplies them.

Regards

Ray

Quote from: curryqueen on January 25, 2006, 12:36 PM
It is a tarka.? The whole point of spiced oil is that it is taking on the other flavours from the spice mix,? onions, garlic/ginger, tomato puree/paste etc as well and so you are getting an oil that is flavoured with a curry flavour/red in colour before you start making your curry.

Hi CQ,

So are you saying this method of spicing individual portions of oil is relevant to the BIR curry and is a method they might use?
I know many asian cooks use this method at home. I have just been watching the Madhur Jaffrey series on Sky and she "tarka's quite a lot. Just quickly stir fries a few whole spices like Bay Leaves, Cinnamon Stick, Cumin Seeds, Curry Leaves in a few tablespoons of oil and pours it straight into the finished curry at the end of cooking.

However, from discussions made on this site the spiced oil is more what most re-claim from the base cooking process and derives it's flavour from the spices in the base itself rather than being a fresh oil infused with whole spices.
Having said that Bruce Edwards uses a tarka which he says improves flavour.

Here it is:-

The Tarka

Not essential but he says improves flavour

Heat 5 fl oz?s Veg Oil in large pot
Add 1 Tbsp Tom Puree, stir for 1 min
Add the Curry Gravy, stir well
Bring to boil and simmer until Oil rises to surface
Stop stirring to allow Oil to separate
It will turn slightly brown
Skim off froth from top a few times
Use at once or it will keep a week in the fridge

( I am assuming he means to skim off the oil then use this for the curry you are making ).

This tarka is obviously fairly devoid of spices except what is in the base sauce so I wouldn't think it dramatically alters flavours just adds a subtle difference. I used this method myself when cooking from Bruce's recipes so can't say if it makes a difference or not as I have never tried it without.

If I was to make say a litre bottle of spiced oil to use in my curries which spices and what amounts would you suggest I use in this volume of oil?

Regards

Ray

P.S. Family round next week so with your recent help and advice I am going to make a "Raan" of Lamb or Turkey like we had at Christmas. Can't wait!

Hi George and everyone,

Have not got a comment on the last thread but seeing as it is called Cooking Lessons my post is relevant here I think.

Have just seen an advert in my local paper (Yorkshire Post) advertising cookery demonstration days at three of the Agraah Restaurants here up north. They do these once a year but I missed it in 2005.

The nearest to me is at Shipley near Bradford and they are doing it on a Sunday in March so I am booking in for a go.

For ?22 they offer a three hour cooking demonstration where you are involved making your own choice of starter and main which you get to eat after with a few beers etc.
It looks to be a good chance to actually get into a real BIR and see what happens.

Naturally there will be plenty of subtle questions from me asking for the secrets we all want to know. Perhaps you all may like to post some questions I can write down and ask.

I will also take my video camera and see if they are O.K. for me to film what goes on.
I won't hold my breath it is going to produce any revelations as this chain of restaurants is not the standard BIR but the more up-market contemporary style with dishes you have never heard of so perhaps their methods are different!. However, they do the usual menu as well.

Looks like a bit of an adventure to me.

Regards

Ray

Quote from: Blondie on January 24, 2006, 04:48 PM
Hi Ray,

Come on mate, all us old duffers know that 2s 6d is equal to 12 1/2 new pence, DON'T WE?

Blondie

Er, sorry Blondie, you are quite right and this old duffer seems to be going senile!  I must have been thinking it was the price of a "meal for two" !

Ray

Hi John,

That sounds like it is a "Tarka" where some spices are fried prior to either cooking a dish from the start or adding this spiced oil at a later stage. Does your friend suggest this is what the BIR uses as frying those spices in 2 tablespoons of oil wouldn't give enough oil to play with especially in the restaurant setting.
It might be worth increasing the amount of spices into say a litre of oil and giving this a try.

Ray

"My problem is I started going to Indian resaurants when the curries were dark, rich and full of flavours that to me were hypnotic and addictive, just as if they contained an ingredient that enticed you back a couple of days later......I can still taste the Omar Khayam's Chicken madras from 1970............."

Hi Nige,

I know just the curry you mean! When I came out of the restaurant after eating a curry I felt "spaced out" and all legal as well!
We now know it is the ceratonin in the chillies that causes this reaction and makes you feel like that ( stoned! ), and also explains why we want to go back for more..............it is definately addictive!


Welcome to this little curry haven!

Is there anything like spices etc you have trouble buying in Spain or is it all easy to come by?

Ray