Quote from: emin-j on January 18, 2012, 08:19 PM
After watching my curry being cooked at my favourite T/A I was asking about their base gravy and the ingredients was no different to many of the gravy's on the forum but what he said has stuck in my mind '' If your gravy is not right your curry will not be '' make of this what you will but to me this seems quite an important statement.

Hi emin-j, have you ever tasted your local's base on it's own, in the kitchen? I've settled on that very statement  a while ago...in fact i posted it about 1/2 an hour ago somewhere

ELW

Quote3) base spice - there must be 2 approaches in the trade - heavy and light. it accounts for the discrepancies in spicing at dish frying ie large and small amounts of mix powder ie tbsps c/w tsps.

Definately, I learned how to cook spices from the low spiced KD1 base. Far more to do at the cooking stage using that base, if you want a decent curry ( I deliberately burned the spices to train myself to pick up 'burned' when it happened  )

I'm concentrating  solely on the base now & adjusting the final taste, to something that I want to taste in the final dish. I can taste coconut if used , whereas some people can only smell it. If i don't like something in the base, I won't like it in the final dish.

I'm now looking at:

Stock in the base, fresh or otherwise. I'v never beeen in a bir kitchen, but i'm almost sure it features in Glsgow bir's. I can pick out alot of ingredients in a bir dish, but not the one that provides the 'zing'(it's very stock like)

Finding out the difference in flavour of the catering curry powders(10KG), as there are brands & blends in the c&c's, which have no retail ranges

Testing one of my local bir's home cooked(desi) equivalents(bhoona/karahi), if there is no base used, to compare

I'm pretty close to square 1 now!  ;D

Regards
ELW

I think I'll try this next time after seeing those pics.
I would cut the G&G in the Ashoka recipe if using their G&G paste , from 1.5 to 1 TBLS as its 3/2 garlic & is pretty pungent compared to say jarred Sapna. I think Ashoka use this pre marinated chicken in their pakora. It's really good when you get the G&G level right
ELW

Hi all, did anyone ever make this base?

https://curry-recipes.co.uk/curry/index.php?topic=5570.msg54538#msg54538

Seems like a lots of carrots,celery & tomato for 8 onions

ELW

Quote from: the ham on January 18, 2012, 10:17 AM
les, if you take a look at the vid he also mentions chefs have there secret recipes, but he only tells you the basics what to put in and to add spices to suit your choice, whats the point of the video if your not going to show how its done properly, (it then becomes a guessing game and a waste of peoples time and money) its like doing a sunday roast and not adding the meat and gravy at the end!

Thanks for that  ham, the great thing about this forum is that the knowledge is, in the main, shared freely by people, incl yourself having a go at this. I'm not trying anything of c2g's video recipe's until I can match them with the contents of his forthcoming ebook. It's going to be the last publication on bir@home I ever buy. Julian remains very credible imo, as he has put himself out there, where we can see him & taste his food. I'm very interested in the use of stock, in bir, it seems to me to be there but seldom mentioned. As Les said, your not alone in your thinking!

Regards
ELW

Quote from: the ham on January 17, 2012, 08:26 PM
Dont waste your time or money, ive tried this and its not good.

Tried what ?
ELW

Hi George,
the cook4one site could do with some reviews?  I read somewhere the the recipe's on there were published by a member from here?

QuoteYes, I think that question is a very important one, but would you not agree that we can almost certainly rule out the possibility of a knowledgeable BIR chef "using [GM] as a replacement for the 'spice mix' itself" ?  I would estimate the probability of that at nearly zero.

** Phil.

Hi Phil, here's one https://curry-recipes.co.uk/curry/index.php?topic=3923.0, coming from a brilliant bir observation, this has always puzzled me in comparison to almost every other recipe. Think the idea was to add the spices in the form of the onion paste, that has no mix powder either  . Base uses "curry powder", which is the only powder mix i can see there
My efforts at these are way off what you would be served in one of their restaurants
ELW

Hi boldbadger, welcome to Cr0, the good thing is everyone here is trying to improve. Cr0 is a mine of information

Regards
ELW

...by tasting it?