Can't you just price this up per head? It would be easier than trying to work out how long you take in comparison with a 'professional' BIR.

Absolutely fantastic. So professional looking.

I'll add to my flippant comment above.

I've always disliked the taste of salt in most things, pasta and vegetables for example. Although for some reason I always put it on chips and roast potatoes. Noone has ever complained of my food being bland, I use copious amounts of garlic, onion, fresh herbs, spices.

As mentioned before my missus had a medical condition where she couldn't eat salt for a whole year. This means no prepared sauces, soya sauce, fish sauce, bread, cheese, smoked meats......This was a lot more difficult for her than for me (I did use to catch her somtimes sneaking a pince of salt into the pasta I was cooking!)

I believe salt has a lot to do with personal taste and I often find BIR curry to salty. If you like salt then add it to your curry.

I do however add a bit to my base sauce (1/2 tsp per litre max) although this is usually lo-salt. I also add a pinch when cooking although if I'm using jarred garlic/ ginger and cooking with tikka (salt in paste) I don't always bother. I was always led to believe that a bit of salt was needed to counteract the chilli. I've cooked for many people who love their salt and noone as far as I recall have ever chosen to add extra salt to the dish.

You only forgot to mention that chillis have one of the highest amounts of Vitamin 'C'.

I'm sure I've mentioned this before but..

My missus had an infection behind her eye and was under a course of Cortisone (still is in fact) for more than a year. There are normally lots of side effect from this medication, but she had none. They asked her about her diet and she said that she'd been eating a lot of curry. The doctor had been studying the effects of ginger and turmeric use and was really interested in the quantities she'd been eating.

Still only allowed to cook a curry once a week though

Looks fantastic. That settles it I'm having curry tonight!

I don't use any.

Someone here will tell you that you need salt in curry and that it bring out the flavour. It doesn't it just makes it taste salty

I tried this recipe last week and it was lovely. A bit of change from my usual style and strangely reminisant of CT's 'Bengali roast chicken recipe' ( I think that's what it's called). There's something very different in the taste using whole spices and fresh tomato, something akin to traditional indian food.

I don't think I've ever had a RJ from a takeaway, I seem to recall ordering one in a restaurant about 20 years ago and it was awful; a bland curry with some tomatoes (raw) chucked on top. I hate raw tomato.

Not different enough for the missus to not include it in my once a week curry night  though

Get a good dosa recipe while your at it! ;D

Quote from: 976bar on October 09, 2012, 07:18 PM

Quote from: fried on October 09, 2012, 07:07 PM
I live in Paris and my local Indian area is around Gare de Nord which is a Tamil community. Every time I go to one of the supermarket this curry powder is stacked to the sky in large jars.

I assume it's being used in the local restaurants too, which although not BIR do good dosai and other south Indian stuff well.

Hi Fried,

Go get some, maybe it is or maybe it is not used in BIR and who is to say that they have visited every BIR restaurant's kitchen's in the country to know any different??.....

I think we sometimes get a little fixed on this forum as to what should be/what shouldn't be used to make a BIR curry...... but to be honest, no one can say for sure 100% what is used in every restaurant.... otherwise every single curry would taste the same from Penzance to John O'Groats, which we know is not true...

Just like every other cuisine in this world, culinary exploratory will be a never ending story

I think you might be reading a little more into my post than I intended.

I've seen this stuff for a long time and I have nothing against using it except it's sold in 1kg jars (and I generally prefer to grind and mix my own spices).

I have absolutely no BIR to grind and since I haven't lived in the U.K for the best part of 15 years, have no idea what it actually tastes like. I'll add what I like to whatever dish I like.

I was more interested in the fact that your chef was Sri Lanki and if there was some connection with the use of this curry powder in the Tamil community. A good Dosa is hard to beat.

I live in Paris and my local Indian area is around Gare de Nord which is a Tamil community. Every time I go to one of the supermarket this curry powder is stacked to the sky in large jars.

I assume it's being used in the local restaurants too, which although not BIR do good dosai and other south Indian stuff well.