Hi Ray,

When you cook the blitzed onion do you fry to a particular colour such as brown or golden?

I use a recipe for lamb keema peas from the mamtaskitchen web site that uses a similar starting technique.

Paul.

Hi Jamie,

You need to be careful posting recipes from the "other forum" that may be copyrighted, or obtained without the OP's permission.

The Jafflong never revealed the contents of their spice mix and the dishes also call for other pre-made components such as their own recipe onion preparation.

Paul.

Is case anyone is interested I couldn't find the Everest brand anywhere but spices of India now stock the Everest range. I'll probably get some next time I buy from them.

Paul

Hi Keemanan and welcome to the forum.

I'm not sure adding curry powder will improve your traditional recipes.

The way I see it is this: To get the BIR flavour we are used to in this country the chefs use a spice mix that contains predominantly in descending quantity order:

Turmeric
Corriander
Cumin
Curry powder
Paprika

The curry powder only amounts to about 17% of a typical BIR spice mix.
I believe it is added by the chefs to add a little depth of flavour as commercial curry powder often contains many more spices such as curry leaves, fennel, cardamom etc.

I also think the ratio of the main players (Turmeric/Corriander/Cumin/Paprika) in most commercial curry powders does not match what the BIR chefs use in the UK so you would probably never get a good BIR flavour match if you just used curry powder on it's own.

Regarding base sauce I think most of us on here use it but not everybody.

I'm interested in traditional Indian cooking too so if you have any good recipes please post them.

Cheers,

Paul.

Hi Pominoz, welcome to the forum. Just how bad are the indian restaurants in Oz compared to the uk?

Paul

Hi Axe,

I think the KD1 and KD2 books are quite different with possibly more traditional Indian cooking in KD2.

I stumbled upon the KD1 book and ordered it just before I discovered this forum.
I haven't cooked a single curry from KD1 because if you want to emulate BIR cooking this forum has much better recipes than KD1.

In fact I would agree with George that the only real secret revealed in KD1 was the use of the curry base sauce.

The big problem for me comes with the KD1 recipes. For most of the curries the predominant spice seems to be garam masala. Most of us on here know that you can really ruin a curry with too much gm.

Me - I like a tablespoon of decent spice mix for that full-on flavour in my dishes!

Paul.

Hi Axe,

I tried the beef badami recipe but wasn't too impressed. I don't have the second book, just the first so I haven't tried any others from the second book.

Paul

I just tried a Tesco Take-Away range vegetable curry. No heat to speak of, bland and with far too crunchy vegetables. I won't be trying that one again.

Paul

You can sign me up too. The wife deffo thinks I'm obsessed!

But she does like eating my curries. 

Paul

I think the Mr Huda stuff is pretty good. I've used the kebab, tikka and tandoori pastes.

One problem, apart from the price, is the products only last 6 weeks once opened.

Paul