This is place that has an open plan kitchen and hes always happy to chat to me, I had the Bengali tikka jalfrezi which I have already posted the recipe for on this site.

His English is not fantastic so take the following with a pinch of salt:

They dont use oil skimmed off the top of the curry gravy

They cook the base the day before, and always use it the following day (this I am highly dubious about, he did have a new pot on the go when I was there which he showed me in addition to the rather full one on the stove so it may be true but I cant imagine he would use all the pot in 1 night)

He didn't scoop off gravy from my curry and put it back in the pot (this may of course have been because I was watching him cook)

I asked about the ingredients and cooking the base, he said veg oil and ghee (showed me a massive tub of veg ghee), ginger, garlic, onions, peppers, carrot and spice mixture, think he said coriander stalks also. He said it takes 3-4 hours to cook the base, he also said they use ghee when precooking meat but not in cooking the final curry, he also reminisced about the good old days when he would pour melted ghee over the finished curries?

I agree with ghanna, the mild curries that are dominated by cream, evaporated milk, coconut etc are easy to reproduce, the ones that more rely on the base sauce are a lot more difficult

Quote from: Yellow Fingers on March 31, 2005, 09:56 AM
This includes the curry recipes in this forum which are if the posters are to be believed from real reastaurants.

Lol!, are you seriously suggesting we are making these visits to kitchens up!

Yes, I grind all my spices fresh in a coffee grinder

Quote from: joe2 on March 30, 2005, 08:29 PM
>>I suggest you should be grateful for small mercies! On some forums it's difficult to get as much as a single response, let alone what you might call a dialogue going, on anything anyone says, especially if you are not part of the inner sanctum of forum members.>>



Absolutely, it looks like this forum may go the same way as 99% of internet forums.? An inner sanctum of a few chatting and answering each others posts, and if any 'outsider' expresses an opinion, its like - "Who the hell are you?" or easier still - ignore them.

No way mate, any comments welcome and this forum hs recently really kicked off thanks to a load of new members posting, always happy to talk curry to old and new irregulars alike  ;D

Quote from: Keith on March 30, 2005, 02:43 PM
Mark
Well what i mean is there seems to be so many different translations of curry powder . For example my local talks of curry powder that he makes up and tells me that he has many spices in it including black pepper/chilli powder and all the other usual spices. then you have garam masala which has some of the same spices . Is there a definitive mix for curry powder and garam masala or are you just aswell buying the Rajah mixes ?
Keith

Hi Keith, when I say rest. masala I use the one by Bruce Edwards that Pete posted in the ebook section - Curry House Cookery

cheers

Oops, well spotted CK, yes, amended

Pete, are you sure its just temperature, I'm sure my gas hob can get up to the heat level of the kitchens i have been in?

Quote from: pete on March 29, 2005, 07:35 PM
In fact, I think I saw some brown sauce on a takeaway shelf, once
Hmmmmmmmmmm!

Was it marked "that taste" ?  ;D ;D ;D ;D

Here you go keith:

https://curry-recipes.co.uk/curry/index.php?topic=181.0