Quote from: Secret Santa on January 09, 2008, 03:32 PM
And when I tasted the finished product the chilli caught the back of my throat. In my opinion the base shouldn't have any chilli in it at all and the deggi mirch is pretty strong.

BTW, all this namby-pamby spooning off of the froth, what's that all that about? Taste it, it isn't in any way unpleasant. I just mix it back into the base and it makes no difference.

My oil didn't separate either and I know from experience that this is caused by the use of too much powdered spice. So knowing that, I spooned as much of the oil off as I could just before I blended it.

Maybe you're tasting the hot spiced oil at the top of the gravy. This will be hotter and spicier than the rest of the gravy.

I never mentioned the Namby Bamby removal of the froth ... I said skum ... this I hope was clarified in an earlier post.

Why you think this has too much spice I dont know. Besides the oil, the gravy actually lacks taste. The oil will rise to the surface if the sauce is thin enough (add a little more water).

Regards

SnS ;D

Quote from: Admin on January 09, 2008, 10:39 AM
The cooking process happens exactly as described here even with the scum coming to the surface towards the end of the cooking process.

I had to scrap off half a pint of frothy curry sauce.

When we cooked the gravy last Saturday (at the Saffron), the skum was removed only twice -  which contained very little sauce and almost no oil. Head chef said the skum was produced by the onions and sometimes there would be none ... so I guess different onions may produce different amounts. There was a "light froth" being continuously produced but this was stirred back into the sauce.

Hope this helps.

Regards

SnS ;D

Quote from: slipperz on January 09, 2008, 11:24 AM
I have been meaning to make a new batch of sauce for a while now, so i am going to give this a try today, cant wait mmmmmmmmmmmmmmmmmm  ;D

BTW sns do you recommend Saffron in Lincoln? As we are there in Feb for a couple of days and could do with a good curry while we are there

SLIPPERZ 

I would recommend it most definately (King Prawn Jalfrezi is my favourite). Try to avoid a Friday or Saturday evening as they tend to be extremely busy (unless you go early ie 5.30 - 7.00).

Quote from: Bobby Bhuna on January 09, 2008, 11:24 AM
One thing I noticed is that I struggled to reclaim the oil at the end. I think maybe I scooped some off with the scum. Any suggestions to the cause of and solution to the problem?

Hi Bobby

I noticed that more oil floats to the surface as it cools. I left mine overnight in my cooking pot (that's why I transferred it), to completely cool before removing the oil. If you look at the gravy photo you will see there was approx 1 cm of oil on the surface.

Regards

SnS ;D

Recipe moved to here by CA

https://curry-recipes.co.uk/curry/index.php/topic,2279.msg19374.html#msg19374

Quote from: Jethro on January 08, 2008, 09:17 PM
Playing devils advocate here (it's a hobby of mine, forgive me )
Does anyone think they cannot cook a decent curry on the Indian Subcontinent without a tri-laminate top of the range 'insert telly chef's name here' pan?
Discuss?   

No of course not Jethro .. but you could say that about all cooking utensils .. and more?

I dont think anyone here is suggesting that a decent curry cannot be cooked without using a quality pan ... the real question should be - what is the BEST type of pan for cooking (including things like curry)?

I'm sure the millions within the Indian Subcontinent would prefer to be able to choose (like us) from the many latest kitchen tools and utensils available (and affordable) ... but sadly that is not the case. 

Regards

SnS ;D

Quote from: doobies on January 06, 2008, 07:21 PM
Hi
New to this forum but looks great. Can anyone help with a decent BIR passanda recipe
Thanks
Adam

It would appear not Adam!

I have a couple of recipes that I can post. I have not tried them so you'd be first. Perhaps then you could let us know how it went.

Do you want a recipe using a curry base gravy or one made from scratch?

Regards

SnS ;D

Quote from: Bobby Bhuna on January 08, 2008, 05:34 PM
That really is a lovely pan! ;D

If the 24 cm pan had been available in the sale, I would have got that one (rather than the 26 cm one I bought).

Whatever cut they use in BIR, there's an 90% chance it will be Halal meat.

SnS

Quote from: Bobby Bhuna on January 08, 2008, 03:08 PM
I need a new curry pan but I'm not all that clued up in what to look for. I'll spend what it costs for a good one. Does anyone have any links to suggested examples? Thanks in advance guys!

Hi Bobby

Remember the one I bought in the sale before christmas?

https://curry-recipes.co.uk/curry/index.php/topic,1302.0.html

It is a sandwich construction of stainless steel and aluminium. I don't know if you can get it for less, but 35 squid aint bad. Mine was 33.00 but was 26 cm.

here it is http://www.secureonlineshopping.biz/uktvfood/products.asp?partno=SR17

Regards

SnS ;D