also when making the curries themselves, the base tasted just like a normal curry sauce itself, but a mild version, so when making a madras for example they'd use a ladle of (oily) base to start off, followed by garlic & ginger paste (50/50 ratio), freshly chopped coriander, methi leaves, chilli powder, meat or vegetables, any accompaniments like sliced peppers etc, then a couple of ladles more base, cook through, scoop the oil off the top into the bin and serve.  korma was the same base, but with st ivel uht cream, almond powder, sugar and coconut block

from my recent stint helping out in a BIR kitchen the Pakistani chef told me that the oil is essential, the more the better, up to 10 litres of oil is used in the base ("you don't have to eat it!" - scooped off and put in the bin after the oil seperates during main-dish cooking), and no water.  It's just onions, spices, salt, oil, yoghurt and a touch a tomato puree for colour (as the white tower stuff "is tasteless") and "if your gravy isn't right, your curries won't be right".  and when they were cooking the staff curry (usually chana chaat) i was told that it was "the same ingredients, just cooked in a different way".

unfortunately i never found out exactly what those spices (apart from chilli powder and cumin seeds) were and i was always either there when the gravy was getting started or blended at the end, they were a bit evasive when it came to the gravy, everything else they were very open about with recipes, the naans, pakoras, methods etc

My verdict, pleasant enough tasting but doesn't taste of anything in particular unlike the real base sauce I have here; but the garlic gives it a bit of body.

Despite volunteering in a local restaurant kitchen for the last few months and pestering at every opportunity I never got a proper recipe for the gravy - starters, naans, rice, pre-cook, mains - all yes, but no definitive gravy recipe, just a list of ingredients (although I'm not convinced that they are the whole story!).  That's how important the gravy is - replicate that and I can do the rest, the Glasgow Takeaway book gets close, but it's too sweet and sickly, which I've covered on other posts on the subject.

Just trying this for the second time this evening, managed to burn the onions the first time round

Good job, very interesting the differences in how gravies are done down south compared to up here

Feelin' hot....hot...hot....

The Finished Article...

Naan Dough Balls

the white stuff at the bottom of the tin is cooking spray to stop it sticking, alternatively the dough balls could be rolled in sr flour; i had the cooking spray to hand so used that, it makes no difference

My Puri Tandoor

First of all, this is my initial naan recipe based on an ingredient list (no measurements were given) and guidance/tips I was given by one of the chefs at the BIR where I work.  Some of you may be familiar with my previous musings and experiments but recently the opportunity to volunteer to work in a BIR kitchen, something which is a real passion and a lifelong dream, came through.

For this recipe you really need a gas-fired tandoor or another method to get up to the 300c required.

• 300g of self raising flour, I used tesco value but the BIR uses Elephant Atta self-raising, note that there is no baking powder, soda or yeast added.
• 1 egg
• 175ml milk
• 0.5 tsp salt
• 0.5 tsp sugar

Lightly mix them all together in a stand mixer using a paddle until combined, then switch to a dough hook and knead until the dough comes away from the sides of the bowl.  Cover and leave in fridge for 4 hours (or overnight if time permits), divide, roll lightly in sr flour and shape into balls.

Flatten using hands or rolling pin, flatten and shape further by passing from one hand to the other (think how pizzas are made) and put on gaddi.  If you are using a gaddi (naan pad) you dont need to oil a side, this is only to stop it sticking to your hands.  Lightly dampen the "wall" side with water and cook in 300c tandoor, then finish off by brushing with melted butter.

Any questions please feel free to ask.