Quote from: curryhell on October 26, 2011, 04:53 PM
Are you refering to Mr Singh's; the one with the veg outside?  If you think his is good go to the one next to spice - proper aladins cave.  And if you want halal chicken at

Quote from: curryhell on October 25, 2011, 07:18 PM

Quote from: jb on October 25, 2011, 12:44 PM
Blimey at least I'm doing something right!!!  Thanks for the endorsement Ifindforu,I do add a touch of coconut block in my base as per your original recipe.Must get myself some jaggery(never heard it called goor by the way).
I'm still puzzled as to why my base nearly hits the mark;as I've said before the base sauces(including mine) are all very similar on this site...what makes mine stand out??  Ifindforu it would be great for everyone here if you can post a revised recipe for your base sauce including any new or mystery ingredients,it would make the members very happy on here!!!  Thanks Jb

Good on you mate.  Jaggery to be had from the general store next to Spice of India in loads of different forms too .  Have you been back to Preem since last year?

Hi Curryhell haven't tried that shop usually go to the one up from Brainwood's...like an Aladin's cave of spices!!
Haven't been back to the Preem but I def will soon.Next time I go I will try and find out as much as I can about his base sauce and spice mixes etc.

Quote from: currymonster on October 24, 2011, 01:48 PM

Quote from: Cory Ander on October 24, 2011, 12:15 PM

• However, by making the base himself (at home), he CAN'T replicate the same taste and aroma (all else remains unchanged)!  This suggests, to me, that it's ALL TO DO WITH THE PREPARATION OF THE BASE!

Expanding on that thought, could it be that best tasting TAs pour the remains of the previous pot of base into the new one before cooking it? Maybe you would get this underlying moorish sweetness from the onions from the first base being cooked again and for longer?

Just my two-penneth...When I had my take-away lesson in the Preem in Tilbury the chef tipped the very last drop of base sauce from his big pan to make a madras(the way it was cooked was so simple).He then put this aside and got another pan of base sauce,heated it up and started another dish.The madras in this place is particularly tasty so this place doesn't do this although some may.I asked Abdul the same question on my home lessons and he shook his head as well.

I'm still convinced there's something put it the base sauce that they don't or can't let us know.Indeed on my take-away lesson I noticed a big tub of something lurking in the chef's cupboard.Oh the manager said "Sometime the chef puts that in the base gravy-some stock".That was that,wouldn't say no more-I could tell he didn't want to elaborate.Hopefully one day we'll have some definite answers.[/list]

by the waybut if you think you are doing it all wrong then that is your though ,look at JB curry base that is the only one on here that is nearly there just a few tweaks and youll get it


Blimey at least I'm doing something right!!!  Thanks for the endorsement Ifindforu,I do add a touch of coconut block in my base as per your original recipe.Must get myself some jaggery(never heard it called goor by the way).
I'm still puzzled as to why my base nearly hits the mark;as I've said before the base sauces(including mine) are all very similar on this site...what makes mine stand out??  Ifindforu it would be great for everyone here if you can post a revised recipe for your base sauce including any new or mystery ingredients,it would make the members very happy on here!!!  Thanks Jb

Quote from: PaulP on October 24, 2011, 08:13 PM
Thinking about it I wouldn't go for more than a finger and thumb pinch of fennel seeds in a madras.

I remember a video (from CBM, Mick) I think, where the chef kept a pepper pot filled with ground up star anise.
He sprinkled on a little of this near the end of cooking a curry.

I'm sure little touches like this can really give your curries an extra dimension.

Paul

Replicating a true BIR madras is something that still eludes me.I can't put my finger on it but there's definitely something that gives it a delicious flavour.When I had my takeaway lesson the chef made it look so easy but I still can't crack it.On examining a recent takeaway madras I did indeed find a small whole star anise,not sure how it was done but it was really soft and chewy;not hard and brittle as it normally is.

Quote from: ifindforu on October 24, 2011, 05:18 PM

Quote from: Unclefrank on August 23, 2010, 08:43 PM
Cheers for posting the recipe jb, i tried to get some mustard oil as well but got the stuff "for external use only" on the bottle didnt notice until i got home will be trying this recipe for sure.
Looks very tasty and bright.

hi jb keep it up you are nearly there ,the mustard oil you need KTC blended mustard oil,you need to put much more mustard oil as this then will be less thick of the pastes the pataks pastes are what are used in the take away i work in and if you want a base guravy to compare to your base then that would be no problem for me to send to you frozen of course and vacum packedl

Many thanks it is indeed KTC I use from my local Asian shop.Would love to get hold of some of your base gravy!! It would be interesting to compare it to my own efforts...many thanks...

Always good to read posts from Ifindforu,was waiting with baited breath to find his 'secret' though!!!  Hopefully he'll post some more information.

Been trying to log on since yesterday....blimey I thought that's it the site's gone!!!!!

Curryhell that looks spot on to me....very nice indeed!!!  Next curry feast I do that will certainly be on the menu.Glad you tried the Elachi,by the way have you tried the new Desi Restaurant in Grays??? (The old Thai place).Had a sit in meal and it was lovely(although I got a take away this weekend and it was really average-strange how it can be so different.)Anyway I thought of you whilst reading the menu,they do a dish called 'Bollywood Blast' containing naga chillis...phew!!!

Very good video,had to laugh though he kept going on about special this,special that etc then we caught a glimpse of a Pataks's jar at the end sitting on the shelf!!!