Quote from: joshallen2k on July 12, 2008, 08:19 PM
Letting this base cool before blending right now.

My observation so far is that 1oz seems to be a lot of coriander. More than a handful.

I guess thats what's causing Jerry's "thai green curry" comment.

-- Josh

I'm not sure but i think that American and British ounces are different. Im thinking a American oz is bigger..  :

Also I see you do the "Best BIR curry in Toronto" If ever get to go to Canada (and i would like to) I'll be looking for you 

Quote from: JerryM on July 12, 2008, 06:46 PM

the ASAFOETIDA is a real mystery to me - it rings no bells - i've even looked through all my spice and nothing their. i'm supposed to have used in CA's curry masala so i can only guess i've never been able to find it (i think i might have used fennel seeds as i have a big bag).

for future i would just leave it out and not replace with garam which is quite different. i'm sure as long as not too much garam is in then should be ok.

ASAFOETIDA is a plant ive never used or seen but apparently they call it the "stinking" plant!? it doesn't smell too good but when cooked is quite pleasant and said to taste like leeks.. i guess GM isn't a good substitute. UB

Oh i see... i am now a big fan of the Kashmiri mirch - love the taste and colour it gives to any curry.

Quote from: SnS on July 12, 2008, 01:01 PM

Quote from: Curryswede on July 11, 2008, 10:32 PM
I tried to get Kashmiri at my local shop, they only had deggi, but the guy actually told me that kashmiri chili is the same thing as paprika, which just has to be bollocks. Paprika is made from bell peppers afaik, where as kashmiri chili is a type of chili. Can you guys that have the kashmiri do a taste comparison to paprika please?

Hi Curryswede

Paprika is not made from Bell Peppers. The Kashmiri Chile is in fact often called Indian Paprika as the chiles used are similar to that used in Spanish and Hungarian Paprika. The Kashmiri Chile has however a far redder colour. The guy in your shop is correct.

SnS 

ps: Notice my logo and number of posts todate - satanic or what?

Noted 666  

QuotePaprika is not made from Bell Peppers.

are you sure?
http://en.wikipedia.org/wiki/Paprika

I always thought Paprika is dryed ground bell peppers (capsicum) ?

That looks like a nice drop of rice 

Quote from: kz on July 10, 2008, 07:54 PM
what do you mean by curry sauce?

Hi Kz and welcome....

"What is base sauce\gravy
The base sauce\gravy is one of the main components of the restaurant curry.? Every restaurant will have a big pot of this on the go all the time, it enables the chef to create any curry within a few minutes of it being ordered.? There is no 100% correct? base sauce recipe, every restaurants will be slightly different so the best thing to do would be try one of the basic ones and go from there"

Here is the index of base sauce recipes available on this forum:

https://curry-recipes.co.uk/curry/index.php?topic=422.0

Also have a read thru the Trainee Chefs / Beginners Questions

https://curry-recipes.co.uk/curry/index.php?board=31.0

This is definitely my next one to try! 
Fantastic post and a great read, Will try with the Ajowan seeds.

Thank you Bruce.

Ill will report back as soon as i get time with some results. UB.

Quote from: smokenspices on July 09, 2008, 05:30 PM
Who is 'M' I wonder?

James Bond init? 

Not seen that one looks interesting, might give it go..
whats the point of this "The Secret Onion Paste" where do you use it? doesn't seem to go into the base that i can see?? 

Hi leodido, Welcome to the site! 

heres a link to some members favorite recipes!!