Thanks, interesting to watch indeed. Did not work from the homepage for me I used this link http://shared.streamwebtown.com/maliks.

Just watched a curry being made, looked like this, it's guess work.

Added just a spoon full of base, then Gee (I guess, maybe it's oil), then various spices (about 5) cooked this very quickly and giving it a big swirl around the pan, looked like Gee was not even fully melted.

Then added the Chicken, swirled around again so it looked like the chicken was heating within the spices.

Added what looked like a paste (brown in a white tub to the left)

Then added 2 ladles of base, and two pinches of something.

Started to cook another one and used 1 chef's spoon full of the curry above to start with.

Anyone know what the big pot in the middle is, it's covered now but they just seem to be adding everything to it even surplus sauce.

The pans are well seasoned by the looks of things and are not washed off but he did serve one, then put it (pan) on the burner  for a while and started another, like a burn off clean.

Lucky people, if I was in the Uk then would have been there, will be following this thread, good luck guys.

This sounds exciting, I need base so this will be my next one, just some questions

Did you use large Red Onions?
Did you puree ginger/garlic with water/oil?
3 Tinned tomatoes? Is that 3 tins (sounds allot) or 3 lumps (so to speak) from one tin?

Nice one Bobby, yeah I agree that looks like there is allot more carrot in that base looking at the texture. So this seems to confirm to me that the Ginger comes through at the frying stage which is what a BIR owner mentioned to me a couple of weeks ago by using a "few slithers" he said (or what I thought he said anyway)

Yeah I'm going to be doing a similar thing to Josh, it's over the phone but better than nothing, was even thinking of sending them a recipe (one from here) and ask to advise on changes from that. Also we have the "non-threat" bonus of living in different countries to their BIR and not cook things up for our friends that maybe also visiting their restaurant.

Good advise from Derek, I will say I've done 1-3 with my old BIR but would love the chance to spend some time in the kitchen.

Great work, this is where it's at, the most important part I believe, was thinking of trying similar and tests with water, very interesting.

I've just had a call from the UK, my brother was in my old favorite BIR, he put me on to speak with the main man and after a few how you doings I explained the problems (briefly) I was having in this final curry stage, he was very helpful, a few pointers;

1. He sounded very surprised by my base and the way i was doing it, he said you've got all that right.

2. The spice mix as BE sounded the same as his

3. When I said about the final stage and burning of spices he added the same as some posts above, add a little Ginger and Garlic and he says they add water to stop the burning and leave for a few minutes, I was surprised we were talking on exactly the same wavelength as regards to adding some onion or pepper to start. Like i said it was brief and I may call him back at a less busier time, but he said wait until it's brown before adding the base, I think he will answer any questions so I will need to get back to him. Excited....

Quote from: haldi on September 07, 2008, 03:06 PM

Quote from: Secret Santa on September 06, 2008, 03:06 PM
Haldi I think it's unlikely to be the poppadom oil that will make the difference. But I definitely think the oil from a whole night's cooking of bhajis, pakoras etc. would provide a big boost to the base sauce. Is that what you did or did you just use the poppadom oil?

I used the poppadom oil in mine because I saw a takeaway do the same
They cooked their poppadoms in a giant wok with two small handles on.
It didn't really add anything noticable to my base
I wouldn't bother doing it again.

What we are missing is the correct recipe
Something is wrong
Either cooking times or ingredients.
What inspired me to make a full sized base was the amazing curries I made with bought bases from a couple of takeaways.
Honestly, the aroma was incredible and the result 100 percent accurate.
My base still fell short of that standard.
At three places I know they present a curry that is little more than heated gravy
And it's fantastic
I do have two other full size base recipes which I saw nearly almost the whole process.
So do I try to refine my recent attempt or completely start afresh?
In the meantime I'm afraid that the majority of this base is heading down the drain
The freezer is almost full (a lot of it is curry too!)

Quote from: TGReaper on September 06, 2008, 05:16 PM
Haldi have you posted this gravy recipe? if not can you if you have please drop a link in.

Hi TGReaper
           I promise to post when I get it right
If I was to recommend a base recipe, I would say the new Bruce Edward's.
It gives the best aroma and contains most of the ingredients I used
https://curry-recipes.co.uk/curry/index.php?topic=2815.0

Just wanted to add my 2 cents, sounds like many of you have tried many more different ways than me and have been trying harder than me but what I did notice when using the BE base was;

I used my base as test, did not add any meat etc, because I was not sure my base was right so I made 5 different ways to make a madras and noticed huge differences with the same base.

1. Tasted just like the base (bland) think I undercooked the spices and did not add enough
2. One was burnt too much
3. One was burnt slightly and tasted good
4. One added more puree, more oil, more spice was good
5. Last one as above but cooked spices slightly longer and turned heat down a bit and was the best.

So I'm convinced it's not so much the base, as what I'm trying to say is that I made 5 different tasting curries with just small adjustments to cooking time, heat and qty's.

Quote from: Bobby Bhuna on August 29, 2008, 08:22 PM

Quote from: chowie on August 29, 2008, 06:59 PM
See I used pre prepared (Jars) of Garlic & Ginger, just my preference easier and I can buy this cheaply in large quantity something I think many restaurants propably use noways.

Hey Chowie, great effort and fantastic post, we all appreciate seeing the pictures ;D. I'm so disappointed for you that you used the jars of ginger and garlic. For me, the blending of the fresh garlic and ginger in cold water before adding it to the base (Bruce explains why this is important in his post) was a complete revelation. It tastes totally different - much more flavoursome. I usually used either roughly chopped fresh or the paste from the jar and it's nowhere near as good.

That said, you've done a very thorough and precise job and I'm sure the base will be great nonetheless. On the grand scale of things, the garlic / ginger flavour strength is not the be all and end all. However next time, if you get a chance, try the cold water thing because it really made my day.

Cheers and all the best for your curry,

BB.

Yeah, I tasted the base (before blending) and have been thinking the same (and thought that would get mentioned here, so you've sort of confirmed my fears), however I've used this stuff in other bases before and always thought my curries were a bit too ginger/garlicy. and other bases have only had a little more than this, hence I went for it. I'm debating if to had more when I re-heat after it's all blended but thats probably not a good idea.

more pics.