Quote from: christo on March 01, 2008, 04:36 AM
Hi Sns

Just made your curry base and a Chicken Madras (from your madras recipe). I have tried several of the bases here, but this is the best so far for me. many thanks!
Looking forward to trying the base with some other recipes now.

kind regards
Christo

Hi Christo

Welcome to the forum and look forward to seeing more of your posts.

I'm pleased you finally found a base gravy recipe to your taste.

However, as you probably have "some" base gravy left and you like Madras style curry, I recommend that you try Ast's Madras/Vindaloo recipe here (reduce chilli for Madras)

https://curry-recipes.co.uk/curry/index.php/topic,2271.msg20297.html#msg20297

or Ast's Jalfezi here

https://curry-recipes.co.uk/curry/index.php/topic,2326.msg19966.html#msg19966

or use Cory Ander's Madras/Vindaloo/Phall recipes here

https://curry-recipes.co.uk/curry/index.php/topic,1714.0.html
https://curry-recipes.co.uk/curry/index.php/topic,2293.msg20497.html#msg20497

These will be superior to the simple Madras recipe I posted in this thread.

Good luck

Regards

SnS  ;D

Hi Jimgif

No matter what curry you have, whether it be a Balti (and there are many different types), or Dhansak, there should never be a dominant taste of lime .. or any other souring agent.

Lime is used to add a subtle sour taste, as is lemon and lemon juice, tamarind, ambchur (mango powder) and to some extent, pineapple.

I guess by far the most common souring agent used in BIR's is lemon juice, but this again should not dominate the taste of a curry.

As far as the sweetener goes, the most popular ingredients are jaggery, palm sugar, dark brown sugar, mango chutney even honey. White sugar should not really be used as imparts sweetness, but no taste.

If your local is supplying curries that constantly have a dominant taste of lime, I would mention it to them. If they persist on overpowering the curry with it, then go somewhere else. It ain't right.

Regards

SnS

Welome Jimgif

Like we always say, if you have any questions don't hesitate to ask. This forum is great at providing answers to those "not so" silly questions that many are usually afraid to ask.

Look forward to reading more of your posts and reviews.

Regards

SnS  ;D

Nice one Vmix. Great finishing photo.

SnS  ;D

Hi Yogidog

Welcome to the forum. Always nice to have new "old dinosaurs" joining in. There's plenty of us already here.

I also expect/like to see pineapple in with a Dhansak, but I'm sure there are plenty here that will disagree (a bit like having egg omelet with a Jalfrezi - a bit controversial - eh?).

Any questions about using the forum, please just yell (or howl).

Regards

SnS  ;D

Quote from: Bobby Bhuna on February 29, 2008, 05:25 PM

Quote from: smokenspices on February 29, 2008, 05:20 PM
such as the Kashmiri chilli

Don't you mean 'the Kashmiri Chile'?

Whooooops - didn't I tell you I'm a decendant of a Central American Nahuat Indian tribe?

Quote from: Bobby Bhuna on February 29, 2008, 04:54 PM
Smart****

Seriously Bobby. Most packets will print the ingredient as "chilli" or "chilli powder", but yours specifically says RED. This probably means it includes a very red chilli such as the Kashmiri chilli, which is primarily for colouring rather than heat .. hence the "not so hot" taste.

Regards

SnS  ;D

Quote from: Bobby Bhuna on February 29, 2008, 04:38 PM

Quote from: smokenspices on February 29, 2008, 04:24 PM
Anyway, your Suryaa packet is quite precise to which chillies they've used in the curry powder ... it's red chilli.

I don't understand. Are you being sarcastic, or is 'Red Chilli' a variety of Chilli? (and by this I do mean Chilli and not chile ) Aren't most Chillies red or thereabouts?

:

Quote from: Bobby Bhuna on February 29, 2008, 03:15 PM
That said, if they differ so widely, why isn't the particular variety of chili then specified in the ingredient list of packaging? I wanted to know which chili my pack of Heera chili powder contains but the packet just lists chili. Perhaps it contains more than one variety?

There are hundreds of chilli varieties and if you include the hybrids, this goes into thousands. There are over 3700 varieties on www.thechileman.org and the list is still growing.

Many of the main varieties are each have different names depending on which part of the world they come from. It would cause chaos if each packet of chilli had to have the variety shown. I also understand that many commercial chilli powders are blended using various chilli powders.

Anyway, your Suryaa packet is quite precise to which chillies they've used in the curry powder ... it's red chilli.

Okay, as it's Friday, how do we actually spell chilli, chili or chile?

It would appear that general convention for proper useage is this:-

Chile - refers to the plant or pod
Chili - refers to the dish containing meat, beans and chiles (chili con carne)
Chilli - refers to the commercial spice powder made from chiles (note the plural)

However, the origin of the word is the Nahuat Indians from Southern Mexico and Central America in the 15th century .. and they called the plant chilli? (therefore plural = chillies)

SnS  ;D

Quote from: Bobby Bhuna on February 29, 2008, 11:20 AM

Quote from: Curry King on February 29, 2008, 10:57 AM
I found that it was very overpowering and like this one it was mainly chili powder. 

Does anyone else find it odd that this is the mild version and yet the main ingredient is chili? I also notice that the tub of curry powder the old Indian (or actually SriLankan so I'm told) woman in the picture is holding is totally different. I particularly like the 'The right choice' written at the top right hand side. Buying any other brand is plain morally abhorrent!

You should already know the answer to this Bobby  :

Just because the main ingredient is chilli powder, it doesn't have to be hot. There are many chilli powders that are so mild you wouldn't even notice them in your curry.

Paprika is a chilli powder - it's just that it's made from a very mild chilli pepper (Pimento chilli at only 12000 SHU). Authentic Degghi Mirch is also mild (but very red) and comes from the Kashmiri chilli - another mild chilli.

The main ingredient in your curry powder could be any one of a number of mild chilli powders (not the chilli powder as you know it).

Regards

SnS  ;D