I made the base.
It's very similar to the one I posted on this thread.
It's bright and flavoursome.
It's quite nice on it's own.
It is not too spiced to dominate the curry you will make with it.
But, I am sorry, there is no trace of "the taste" in it.
The demo you had, was the almost the same as I had at home, too.
I am sure the recipe is correct.
But ,for reasons unknown, it doesn't work  at home.
I bet if you could use a commercial cooker it would be exact!

Quote from: curryqueen on April 03, 2005, 01:49 PM
JUST PUT OIL BACK INTO THE GRAVY AND HAVE A GO. Have a try and please let me know.

I started doing this after recently seeing it, at a restaurant.
The trouble is that I only do curries at the weekend.
So during the intermediate time I am freezing the sauce.
I'm cooking again on Saturday
This could lead to the taste, but I just know, it can't be healthy.

Name: Pete
Age: 49
Location: Nottingham
Cooking Experience: 12 years
Hobbies: Guitar, Home recording
Pets: Cat
Job: Printer
Ambition: To be a Tandoori Chef
Sense of Humour: None

Quote from: ghanna on April 01, 2005, 07:28 PM
hi ,Pete
you are the dynamo of this forum ,please come back and report to us .
curruqueen ,you are right ,we missed him.
thanks
ghanna

Thanks.
I am confused.
I want to see the curry gravy made but don't know how to do it!
You've got to get about four hours kitchen time.
No restaurant would allow that.

Do you remember all the "must cook out the raw taste" of the spices?
Pat Chapman used to go on about that a lot in his books.
You had to make the spices into a paste first as well, before frying.
What on earth made him say that?
The most important recent thing for me, has been learning that this is NOT how it's done.
The spices are cooked for only about two minutes.
Overcooking kills their flavour.
Pat seems to have done a disappearing act, too.
I re-joined the Curry Club about a year ago.
I've only had one Curry Club magazine in that time.
I did get, around Christmas, an apologetic letter, and a complimentary copy of Tandoori.
I emailed him and he doesn't reply.
Has anyone else had a recent copy of the Curry Club Magazine?
Maybe we've upset him?
I'd be surprised if he was unaware of this site.

Quote

I'd hate to see this forum close any time soon for meeting its main objective, with precious little else to prove.

Quote

Very little chance of that.
When you look around at how long we've all been trying to do this.
The lengths we have gone to.
The endless cooking experiments.
How hard we all try.
I have occasionally had a happy accident and touched on the taste.
But can I do it twice?
Can I pin it down?
I predict the "the taste" debate will run forever

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Lol!, are you seriously suggesting we are making these visits to kitchens up!

Quote

I can't blame people doubting us.
The recipes we've brought back have got us close but NOT given people what they want.
In fact, they have not given me what I want.
My biggest disappoinment, was the way the Bengal Cusine Curry Gravy, wasn't right.
Why it doesn't work, remains a mistery.
The curry, they cooked with it, was a prawn rhogan josh.
Prawns have a very strong aroma and I couldn't really tell it wasn't totally right, at the time.
On the up side, I can do it as well as they did!

I enjoy cooking, but must admit, that I am so frusrtrated at not duplicating "the taste".
If I could do it I would try other areas of indian cooking as well.
I am currently making CK's demonstrated curry gravy.
I intend to leave it a day before use.
Regardless of how it turns out, I am sure this is a genuine recipe, used by curry houses.

Quote from: Keith on April 01, 2005, 02:35 PM
. I do think anything that smells as bad as ghee must be good for the flavour though ;D
Keith

The vegetable ghee I use, smells ok.
I get it from the asian supermarket.
It's made by Kyber and is in a yellowy orange tub with red writing on.
The smallest one I could buy cost about ?3.
It's about the size of half a bucket

You do it best at the start.
Heat? the oil up really hot.
Then when you add a little curry gravy or garlic ginger puree it spits and splutters like mad.
It's these splutters that start the flames, it rapidly spreads to the rest of the pan.
To ignite these splutters you need to tilt your pan a little so it is angled into the gas ring flames.
Be very carefull and have a damp teatowel ready to extinguish flames if necessary.
It can be a really violent reaction.
Watch out for setting fire to your hair and clothes too, it is potentially very dangerous.
So..................
Get the oil really hot then a dd a little of curry gravy and it should go!!!
I don't think it gives the missing flavour, though