Quote from: Ramirez on November 15, 2009, 09:07 AM
How do you guys manage multiple portions of the same curry? From what I understand, doubling up ingredients to make multiple portions is a big no-no.

Presumably, you would do one after the other (how would you keep the first warm without it drying up?).

Advice would be appreciated.

Hi Ramirez , I don't have any problems cooking 2 off the same by x 2 the recipe , if I cook multiple Curries I just put them in takeaway containers and reheat in microwave  when needed , also works with Rice.

JerryM , I reckon it's a good way of making your ' Spiced Oil ' , just put extra oil in the Curry you are a cooking and come the end all the excess Spiced oil will rise to the top ready to skim off and add to your collection . 

Quote from: CurryCrazy on November 12, 2009, 11:55 PM
The in laws live 100 yds from the Curry Corner (the traditional one in Cheltenham) so this was a must watch. We go to Chelt most weekends and the smell at 5 p.m. will set your saliva glands buzzing!!!!

They are what I would consider a "proper" bir. Been there for decades, same family cooking the whole time. Never changes.....fantastic food!

Yep - agree Bobby, interesting to see the paste made like this.

I think it was emin-j (maybe wrong) who previously posted a method similar to this, cooking a curry from scratch. If this is how they do a madras I can tell you it's very...very good.

It was a shame to see the others win. I think it goes to show the traditional/old school  bir will soon be lost to those who think this food needs to be fiery hot and heavily spiced rather than balanced.

Why Do chefs think they need to innovate and try to be flash,  rather than producing what everyone already enjoys? 

I reckon if they would have cooked a Madras or something more on the line of your usual BIR fayre the result might have been different  I bet that Chef from Cheltenham cook's wicked BIR. I was really disappointed to see them cook fish 

Quote from: Secret Santa on November 12, 2009, 09:05 AM

Quote from: emin-j on November 10, 2009, 11:17 PM
I don't think there is any 'Secret ' ingredient that gives that special flavour but I do believe the flavoured / recycled oil is the answer.

I'd say that's a BIG part of getting the flavour of the old style BIR curries, but it isn't part of the 'modern' style BIR curries because, from what I've seen, they no longer seem to reuse oil.

And that may well explain why no current BIRs that I am familiar with produce decent curries!

I watched Malik's webcam a few month's ago and the Chef ' skimmed ' oil out of the frying pan of a Curry ha had just cooked and put the oil in a metal container at the back of the hob , destined for the base gravy I reckon .

Quote from: Secret Santa on November 12, 2009, 06:22 PM

Quote from: CurryOnRegardless on November 12, 2009, 04:18 PM
but HERE is a link to a photo.
HTH

Cheers
CoR

QuoteOMG that is obscenely big. Strange thought but it will probably leave your body looking exactly the same as it entered!  ;D

More like what's in the dish at the back 

Mikka ,

I have said in previous posts , before I started eating Indian I was into Chinese food for years and one T/A seemed to be the best of the lot around here , the food had a particular flavour similar to the other T/A I used but just better . Everything that came from this T/A had this deeelicious flavour and for ages I would try to copy this flavour in my own cooking - but never did , me and the family used to sit down in serious discussion trying to fathom out what this ' special ' flavouring was  one day we were eating a meal from this T/A when it occurred to me that even the Chips had this ' special ' flavour so in my mind it must have been the flavoured oil they were using 
Thank's to this forum I can now turn out a Madras which is better than our local Indian T/A
and personally I don't think there is any 'Secret ' ingredient that gives that special flavour but I do believe the flavoured / recycled oil is the answer.

Keep taking the tablets Mikka  ;D

A T/A I use have Oil in a container on one side of the Hob they melt  ' some ' Butter Ghee in the Oil , I use 1 Tablespoon per Curry and the rest Oil . I used it in Rice once YUK ! Never again , proper Butter is much better.

JerryM , do you know if T/A mix Ketchup with their Tomato Puree ? or just water.
I find that using Tomato Puree out of the tube does not blend well at the frying stage I think it's probably the oil it doesn't mix well with , I have mixed it with a little water which was a little better but maybe mixing with Ketchup would help the frying by thinning the Puree and also retain / improve the flavour. At the end of the day if BIR's use water to thin their Puree I'll do the same 

Quote from: JerryM on November 05, 2009, 07:21 AM
emin-j,

for me tom puree is essential in getting towards BIR. my curries just don't get anyway near without it so i'm sold on it. for most dishes i find it seems to be enough - i guess the ingredients and spice add the rest of the balance.

i have tried adding chilli sauce in the past and found it works well in terms of moving closer to BIR. i've not used it since joining the site though. i intend to revisit on my next base.

i've also used tom sauce (ashoka pathia) and it too works well - still using tom puree in the recipe so it's effectively an "add mix".

the question for me is when is tom sauce used.

Quoteis it added to the tom puree

and used in all dishes or reserved for just a few.

real good topic for discussion.

Never thought of adding Ketchup to Tomato Puree , that might be worth a go