Yes George i agree, i didnt mean it sound like it was a problem. The only problem ive experienced is when spices are too old, for some reason the taste disappears, i presume the oils evaporate, although if stored correctly i think whole spices can survive for up to 1 year? or maybe less. The shelf life of ground spices isnt very much, a few monthes i think?

As for stock, simmering is the only way ive been told to make stock, a good friend of mine showed me the basics of a fine french chicken stock, (he used to make fantastic stock). I used to add it to my Pat Chapman creations (15 yrs back) and it certainly improved them. 

The important thing with stock is to reduce the it down to a concerntrated liquid, it can then be strained (several times if so wished) and made into demi glace.

Personally i wouldnt add chicken stock to my curries as its the vegetable taste that makes the curry imo. Besides the base sauce is effectively a spicey vegetable stock.

Another point, someone said that they had bought base sauce and it had "the smell/taste", if this is true then its to do with spices and/or technique or maybe the base sauce was made with reclaimed oil. That would also help to get the taste off to a good start.

Regards Ashes

Maybe you have become the ultimate chilli head.. there is nothing that can touch you darth,

youll end up sucking on dorset nagas just to get a mild hit

Chilli heat is chemical and spices contain oils generally and both evaporate under heat, but how much i have no idea. Now whether its actually the oil that evaporates or whether its actually the oil hitching a ride on water droplets i dont know,ask a scientist, but if you fry chips alot you will have to clean your cookerhood filter alot. Chemicals do evaporate otherwise you?d never be able to get a hit of your pipe

A point about the smell.. Yellow Fingers did a very interesting experiment to see if he got desensitised, he said the BIR smell seemed alot stronger and he could smell "the smell", (read his post). This was an excellent experiment and showed that the "smell" is something particular to certain BIRs. This is also what others have found, that the smell is much more over-powering than the ones we do at home, sounds very simular to the kind of smell that you get when you cook a dish with lots of garlic.

I would think to retain as much flavour as possible you would need to simmer (very carefully) your base sauce. Professional chefs never boil their stock.. all that steam carries flavour, i would imagine its the same for base sauces.. Darth talked a alot about the oven method.. the oven warms food slower than direct heat, this makes the onions sweeter but could also release the spices better/differently.. im sure CP knows alot more than me about spice releasing.

Ashes

This is the most fascinating part of curry making...
Ive noticed that too much black pepper can kill a curry dead, black pepper for some reason masks the flavour of some spices.

I hope the "secret" isnt some instant packet flavoring some curry houses use to add a more meaty or more vegetably taste (like oxo cube or something). Id like to think of it as technique, but alot of ppl here have very professional equipment and still cant reproduce the flavour. So its not just cooking on a high heat, after all, balti places (real ones) cook on restaurant cookers but their flavours are completely different and lack a BIR taste.

It seems alot of places like to make up base sauces the day before and this will produce a curry which is "smoother" and slightly more complex in taste, as the flavours mix together they are harder to distinguish, but i dont think its as simple as this, otherwise we would have found it by now :.

The only way to find out is to ask or pay a curry house or chef? Curry is so complex it might always remain a secret ingredient

Ashes

CP without actually checking this up myself,, my memory is telling me that "indian" bay leaves are different to the ones we buy in the shops? I might just be getting older and (more) senile but do you know if this is true?

Regards Ashes

If you got some chillies left over and youre not going to freeze them, try this recipe.

Wash and halve the chillies length ways.
fill the center with filodelphia soft cheese
wrap around half a slice of thin sliced bacon

put them on an metal tray and pop in the oven
on a low temp, dont burn the thin sliced bacon
so turn them over after a while-

the bacon should be crispy, the cheese melted and the chillies
warm and soft.


Makes a great snack hot or cold, great party nibbles
but 1 is never enough.

Ashes

Youre right ole chap, the most expensive spice in the world (or atleast one of the most) its probably more expensive than gold by weight...

I would guess this recipe is from an english or european trying to recreate a curry paste.. and  mistaking turmeric for saffron.. there is a reason why saffron is sold in so small amounts and thats because its very strong stuff (expensive too).. although saffron which is cooked over a long period loses its flavour (so i recall).

Saffron is used in swedish buns at certain times of the year and you only need a little. Actually, thinking about it, the actual spice is dangerous to animals.. and i would imgine poisonous to humans in large quantities.

Many years ago i arrived in Sweden to be with my "as to be" wife. Got myself on the the langauge course and got a part time job in a bakery (cleaning). The job was straight forward and not at all demanding language wise, one day one of the bakers came over and showed me a large jar of saffron, how much do you think that costs to buy? I cant remember my answer, but i remember it was a silly price and i presume he bought it trade and still well below marked price.

So i wouldnt recommend anyone actually try this curry paste, but a variation might well work. Btw, saffron is used in kashmiri cooking isnt it?

Regards Ashes

Lizzie Collinghams book "Curry, a biography" has many interesting recipes as well as a "riveting and accessible history of indian food and culture".

Here is a recipe for economical curry paste from Daniel Santigoe?s "The curry cook?s assistent"

1lb Coriander Seeds
1/4 Dried Chillies
1/2 Mustard Seed
2oz. Garlic
1/2 lb Dried peas
2 oz. Cummin seeds
1/2 Pint of Lucca oil

1/4 lb Saffron
1/4 lb Pepper
2 oz. Dry ginger
1/2 lb salt
1/2 Pint of vinegar

Grind with vingegar, put in a large jar and cover with Lucca oil.
Use a large spoonful for Madras curries.


Personally I like the 1/4lb of Saffron and the dried peas

Although Pat Chapmans curry powder recipe uses ata flour which is like chickpea flour and is very good.

Welcome CurryCruiser!!

Chilli Prawn what are u saying? there isnt a Santa?

Regards Ashes 

If youre going to moan Woks Up pls use the correct thread, this is reserved for dustbins and urad dahl