Quote from: abdulmohed2002 on January 11, 2012, 11:31 PM
As a chef, cooking Indian dishes both at home and in the restaurant; I have not seen any difference in regards to the taste.

Abdul, I am going to treasure this statement of yours

I think No. 2 was actually 'A secret Marinade'?

Their (the Baker Brothers') Fish curry looked pretty dire, talk about crunchy onions :|

Gary

I always understood it as simply seasoning the oil with whole spices (and possibly herbs)

How, when or what you do with the Tarka being irrelivent

Quote from: Phil (Chaa006) on January 07, 2012, 12:02 AM
I don't have a chef's spoon.  I don't have an aluminium frying pan apparently identical to those used in BIRs.   I don't have an 8kW blast furnace, or even a gas hob.  But I can still cook a Chicken Madras and a Pulao rice that are the equal of most BIRs and better than some.  What am I doing wrong ?

LIKE!

@ DalPuri

My neck of the woods mate, I must be looking in the wrong shops

Gary

Quote from: mikeyp on January 05, 2012, 10:46 AM
I see on his website he is selling aluminium curry pans for ?12.99, they look to be the kind you see all the take aways using..

Sorry, but this strikes me as a bit of a cynical ruse:  ?17.98 GBP for an aluminium pan (with postage)? They are ?7.99 at my local asian shop, exactly the same pan.

It looks like they just took a photo at some shop that stocks them, then they will just go and buy one when you order, adding on their markup and postage.

I doubt they hold them in stock

Gary

It makes sense to do the base like this.

In Indian cooking, especially the northern styles which so much BIR is rooted in, it's quite common to cook ingredients more-or-less in their own moisture - only adding water later to acheive the correct consistency to the gravy.

It'd make more sense commercially to do it like this too as it's easier to add moisture than to take it away, especially with the massive quantities as shown in this video.

gary

Not my Dad's!

Not exactly new, but I've not seen this linked before, I found it quite interesting:

basic curry sauce dad 0001

Gary

Chewytikka, that looks the biz, sauce looks great a great texture/consitency

Quote from: madstwatter on December 15, 2011, 05:30 PM
Lovely jubbly indeed!! What a cracking idea by putting a large sieve over the pan. My mrs will be well pleased when I demonstrate that tip. To be honest the mess has put me off cranking up the heat so this will definitely help me out.

@madstwatter it's a splatter guard, you can get them at any shop that does kitchen stuff

Gary

Quote from: hotstuff09 on December 12, 2011, 08:53 PM

I think It's called "Clutching at Straws" Gary,

HS

Agreed.

Gary