download/ebook section curry house cookery post from pete

Ive got a hand blender, a liquidiser and a food processor. The hand blender is about 15 years old and its fine, I tend to use that

No sorry, I use the Bruce Edwards concoction

Sorry, we've wandered off topic onto the supject of the taste again  ;D

Back on topic, I bought the SOTIRCR book and had quite good results with it, it was the best base I had encountered at that point. However after seeing Bruce Edwards curry house cookery it seems clear to me this guy ripped of Bruce's findings to make the book

I really think the smell is down to garlic,ginger and onions.

When I get frying the above it just smells indian restaurant

The one I regulalry cook that is awesome is the balti shown to me by my local BIR (not takeaway), its in the thread with the pathia recipe also.

The secret to my mind is for 2 people adding 1 TSP of rest. masala and 2 TSP pataks balti paste.

Quote from: Ian S. on May 31, 2005, 02:34 PM
However my favourite takeaway produces a vindaloo that's bright orangy red - really quite vibrant by comparison.

Sounds like food colouring!

Quote from: Ian S. on May 31, 2005, 02:34 PM
Thanks, Mark, for sharing the base recipe with us.? I'm really looking forward to hearing the results from people that are cooking it in bulk, and any more info from the chef himself about recipes.? Even if he's right - that we'll never be able to do it at home, no matter what - it's still really interesting and fun to try it anyway. And tasty!

My pleasure, I think the most telling thing the chef told me was that when he cooked curry for his kids at home they would often ask for the curry from his takeaway rather than his home cooked curries. Maybe he was doing authentic at home, I dont know

I cant believe that the tandoor would actually flavour dishes cooked near it! Surely not

Just come back from my local BIR, they pump out the very thick strong smell into the street and it is gorgeous, I sat in there tonight trying to analyse the smell and the only thing I could come up with is onions.

I mentioned this idea a while ago and I think it has some merrit: http://www.madgeandgeoffrey.co.uk/plain_sauce.htm checkout the chefs tip at the bottom.

Quote from: pete on May 30, 2005, 08:29 PM
Mark J if you are reading this then please see the offered demo of curry gravy, and find out WHAT is making the smell which leads inevitably to the "taste".

Hi Pete,

I will watch this guy prepare his base at some point but unfortunately he does it at 4 pm and that makes it tricky for me to get there due to work. Maybe when I am next on holiday!