I think when you start adding those types of spices you get into the territory of a traditional authentic korma (no bad thing), I think Ghanna posted an awesome authentic korma recipe somewhere in the forum

I must confess the recipe I sell on ebay (CTM) contains both tomato ketchup and tomato soup and judging by the feedback I get people are stunned by the results they get with it.

Ketchup contains a number of things that could improve a curry: salt, sugar, tomatos and probably MSG  ;D

The japs have a phrase 'Umami' which is used to describe the 'tastiness' of food, chinese rests' use MSG commonly to maybe achieve this taste, it could be one of the missing ingredients is my thought (probably along with some other factors). One of the reasons I add stock to my base is to get a bit of MSG into it  ;D

http://www.truthinlabeling.org/Umami-9-23-04.html

Oops, just to clarify that should be 3 or 4oz for 2 people, uncooked weight

Hi Ghanna,

When I precook onions I fry them on a low heat with a TSP of garlic and a TSP of restaurant masala

cheers

Lemon juice is a fantastic tenderiser

Quote from: pete on April 17, 2005, 06:56 PM
I mean, what kind of person roams the streets at night, asking for cooking lessons?

A nutter  ;D ;D ;D

But seriously, thanks for all the research you have done pete, without your input I would not be at the stage I am now in reproducing BIR curry

My local uses standard white onions, I have tried spanish as well, cant really say I noticed the difference

Are you concerned about the BIR's?

Whilst I can cook pretty damn good curries, I will always wander down to my local once a week, you just cant beat the whole experience.

I think this site is great, we need to spread the curry gospel!

Its mentioned here : http://royalkhyber.com/spice.html