Quote from: Mark J on April 10, 2005, 08:02 AM
The more and more I think about this the more I think if you cook a curry and serve it straight from the pan you will never be able to replicate the taste.

I think you are right.
I have had made some very good curries, but not noticed they were good, until I have eaten the left overs later on

I made four curries tonight using the curry base+chicken jelly.
Sag bhajee, prawn balti, veg vindaloo and veg madras.
Everyone said they were the best I had ever made.
I thought so too.
I am very pleased, but don't I like the thought of the jelly.
I compared my sauce again to a bought one.
A couple of slight differences still.
The bought one is a little sweeter and has a fragrance of "popadoms".
Maybe they use the same source of oil for frying poppadoms too?

Quote from: joe2 on April 09, 2005, 08:41 PM
If we all decide that this is the secret of the TASTE, I thnk we all had better be carefull what we say regarding all BIR's using this method.? It could have very serious consequences, maybe even reaching newspapers etc.

I agree with Joe.
I wouldn't want this to affect the takeaways we all love.
That really would be counter productive.
Maybe I was told wrong, but my results are very good.
Someone else give it a go and see what you think.
I used the 600ml oil curry gravy (with the emphasis on browning the garlic ginger.)
I had about a pint of gravy and added two heaped tablespoons of the jelly.
I reboiled for ten minutes and used it.

The recipe for the jelly is seven posts up

I have made your Sag Bhajee three times.
Very nice.
This one is for freezing.
The texture won't change!!

Quote from: Curry King on April 06, 2005, 04:06 PM
Have you tried making the base and curry that I posted?

I made the base and used your recipe for a veg vindaloo today.
It looks great.
I have spiced out my taste buds so I'm eating it tonight
Thanks CK

I have now compared the bought curry gravy with what I made.
This is getting so close to judge now.
It gives a very similar after taste.
Very very similar.
I still think the bought one is a little better.

Quote from: Keith on April 09, 2005, 11:22 AM
I agree . ,but do you freeze the curry with the chicken/meat or cook and add to the reheated sauce ?

I freeze the completed curry.

Quote from: Mark J on April 09, 2005, 08:25 AM
Folks, I strongly suggest to all of you that you cook the curry in advance, even freeze it and then ust microwave it when ready to eat it. That way you do away with the 'Ive just cooked it' feeling and when I did this the result was a 100% perfect restaurant curry with the missing taste.

I totally agree with Mark.
Cooking the curry really spoils eating the curry
Microwaving at a later time is the best way

Quote from: Mark J on April 09, 2005, 10:45 AM
So you really think this is it Pete?
bad news for vegetarian curry lovers everywhere! :-[

I really hope it is.
Short of the different cooker theories, and salvaging the oil, I can think of nothing else.
Here's a picture anyhow.
And I will carefully check my new curry gravy against the bought one.
Did anyone else manage to buy any restaurant curry gravy?

I made the chicken jelly stock and waited for it to be cold and set.
The smell was not particularly nice but reminded me a little of chicken flavoured crisps.
It was surprisingly very "un spicy"

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What did Pat Chapman use it for?  Did he put it in a base sauce? 

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He said it could be used instead of curry gravy
Pat saw a lot of things, but I don't think he understood what was going on, before he wrote about it.
Regarding "the taste"
I know some people, who I made curries for, and they think they are exactly the same as a takeaway.
They are not.
These people cannot recognise "the taste"
I wondered if Pat might be one of these people.
I think he genuinely believes he has informed everyone correctly