Thank's for your replies Guys all very interesting 

Hi All ,

Looking back through previous posts even back to 2005 it's easy to see that the same Questions , Recipes , and Idea's are still being tried or asked and we are almost in 2010  I am a relative newcomer to the Curry Scene and really enjoy the forum but to me it seems we are getting nowhere and just chasing our tails  Has the elusive BIR ' taste ' been achieved ? Can anyone honestly say their Curries are as good if not better than their T/A ? I have concentrated for the past Year only on Madras and very recently Chicken Korma ( thanks to George for Korma recipe  ) and on many occasions my Madras Curries have bettered my local T/A but not quite matched our favourite T/A , can anyone list any Positive points that they have learned in their quest for BIR perfection ?
such as -

1. Do you need to Flambe a Curry to achieve ' the taste ' I think not and that is from  experience in my favourite T/A kitchen  watching my Madras being made also backed up by Spice as Nice 's recent kitchen experience plus much time spent by me watching Malik 's and East Indian T/A 's webcam.

I think we need to start putting down some ' definite's ' rather than clutching at straws and after 5 - 6 years surely we have The answers 

currymonster , don't mean to pee on yer bonfire mate but that Curry doesn't look to appetizing to me  It looks too thick and lumpy and I think a Madras Sauce should be smooth 

Quote from: plugsy on December 13, 2009, 11:52 AM
Hi everybody - Just a quickie -  ::)Do any of you know where i can get a decent curry cooking pan and a good chef spoon?
Thanks in advance,Robin....

Do you have a local Asian Supermarket ?

Hi All ,
For sometime now I have been making our Saturday night Madras using the sNs Base / Madras Recipe , I have tried other Recipes but end up going back to sNs , but lately we ( me and the missus ) haven't been finishing our Curries  as they have tasted a bit ' rich ' and although the Curry tastes fine at the start becomes a bit sickly halfway through. I have tried cutting back on Spice and adding water to the final Curry but it still has that over rich taste.
Our local T/A can on occasion  : produce a lovely flavoured but light on the palette Madras with a sort of ' Malty  ' flavour which is a light sandy Brown colour , does anyone know of a Base / Madras Recipe to try that achieves this light Brown colour.
One thing , I do use about 1/2 Tb spoon of Butter Ghee + Veg Oil to make our Curries , perhaps this could not be helping with this ' over rich ' taste ?

I've ' rescued ' a couple of Curry's in the past by adding Curry Powder , just keep adding til it tastes OK ish.

I've had flames hit the pan  but that was after my first phaal  I wont go into detail 

I find the ' Toffee ' aroma appears just as the Garlic / Ginger / Tom Puree / Spices ( fried in that order ) get to  certain level of frying and if fried for much longer will burn  that's when I add the first ladle of base , I only use a standard Gas Hob but the largest burner if put on full would overcook the contents of the frying pan very quickly and I also don't think it necessary to flambe a Curry and after watching my Madras being cooked at my favourite T/A without Flambe or even heat more than a domestic Gas Hob is capable of producing and the flavour was awesome 

Garam Masala is a mix of Spices including Coriander and Cumin e.t.c 

Quote from: 976bar on November 30, 2009, 06:40 PM

Quote from: CurryOnRegardless on November 30, 2009, 06:31 PM
Looks good, right all round to 967's for tonight's curry...

Cheers
CoR

Too late!! It's all gone!


It was lovely, however I have one confession, I over cooked the lamb In future I am going to revert back to my original workings and not pre-cook the lamb, I'll cube it then just add it to the curry as it's cooking and keep a keener eye on it, as it normally comes out far more tender

Oh well back to the drawing board

976bar , could you marinate the Lamb in some Mint do you reckon ?