Quote from: JerryM on October 01, 2010, 09:15 AM

just as an example i spent months perfecting hot dry frying of spices only to realise it was a waste of time.

Hi JerryM, this is a conclusion I have also reached. I've watched loads of youtube traditional Indian cooking and generally speaking they don't fry dry powdered spices for any length of time in the absence of water.

Paul

Regarding Dipu's recipes they produce reasonable curries IMO. Of course I don't cook them like his video demos, and I don't understand why Dipu does either.

Certainly for a BIR beginner as I was 18 months ago the recipes would have immediately elevated my curry cooking to near BIR in one fell swoop. Also there are quite a few recipes provided and good written instructions for these dishes on this site.

Regarding CAs recipes, I must admit they are not my favourites, but it must be clear that a lot of people love his recipes and they are very well presented and the recipe descriptions are very clear.

I would have no hesitation recommending either Dipu or CA recipes to somebody new to BIR cooking and new to this forum.

In fact, what else do we have on this forum? When I started here it took me ages to read page after page and thread after thread to decide where to start. It literally took me weeks to figure it all out before deciding on a base recipe which turned out to be the Sns 2008 one.

Finally, regarding Taz - I think his recipe is superb. The base is an inspiration as it is so different from others on here. To cook the Taz curries properly is not so easy for a beginner as knowing when to stop reducing is the key to the flavour and it demonstrates the importance of reducing your base to allow the smokey caramalized flavours to shine through.

All I'm saying SS is that to rule out CA, Dipu and Taz as formulaic, beginners stuff etc does nothing to help newcomers to this forum to find their feet. What else would you recommend?

Sorry for the long post

Paul

You probably already know this but you will need to heat the contents to +121 degrees C to kill any bugs, including any botulism spores.

Intersting method, though. I bought a 3.6 cubic foot freezer to store my curry products in. It works for me.

Cheers,

Paul

I used to use Mr Hudas tikka marinade and it does taste pretty good but I won't be buying it any more because:

1 It's quite expensive
2 It only keeps for 6 weeks after opening
3 I got bored with the taste as the tikka always tasted the same

I now use Jb's recipe with the 3 Pataks paste combo.

Cheers,

Paul

Quote from: Razor on September 26, 2010, 10:33 PM

He also went on to say that there were, green chilli's, jeera, turmeric, grated onion and egg in them, but he didn't specify quantities.

Hi Ray,

I looked at a few Kubideh recipes I googled on the net. I didn't see any mention of jeera (cumin) but the recipes all included garlic and black pepper and usually sumac. You could find sumac spice on-line but I don't know how many asian shops would stock it.

I would be interested if you manage to create a recipe so good luck.

Cheers,

Paul

PMs sent.

Cheers,

Paul

Well I made sced's spiced oil recipe and the results were very good. It may be the missing 10% for me at least. It goes in the base and is used to fry the final curry with.

It is easy to make, takes about 1 hour and there is no wastage. The onion/pepper paste it produces as well is also a nice sweet addition to the curries.

CA came close with his spiced oil but it was a mistake to add water.

Cheers,

Paul

Hi Jb,

Somebody on the other forum named sced (Pete) has posted his own recipe for spiced oil based on what information he got talking to some BIR workers who were having a fag break!

It is a recipe to produce both the spiced oil and to create a load of onion/pepper mix at the same time. I won't post the recipe here as I don't have permission from the OP.

I made this 2 nights ago and it does smell very BIR so I'll be making a base using this oil and cooking a curry with it very soon. Pete claims that he has achieved 100% BIR with this recipe so I'm hopeful.

Personally I wouldn't put used bhaji oil in my curries. The constant heating of oil does tend to degrade the oil and it just gets more and more unhealthy the more it is heated up.

Cheers,

Paul

To add to what SS said, could they even taste anything objectively after being exposed to an overdose of curry smells as they cook.

Paul

Quote
Could it possibly be because no Asian people would ever eat "that shite food" to quote a taxi driver of my acquaintance?


Regards
CoR

I work with quite a few Indian IT contractors and we have been out to BIR restaurants several times. They certainly seem to enjoy the food as much as we do.

Paul