Quote from: mistress of spices on November 03, 2006, 02:17 PM
but don't you find that all the curry's taste the same, fenugreek has a very overpowering flavor. Trust me guys I am a born & brought up Punjabi + I run a very successful (touchwood)curry business in Europe ;D & I am very fond of you all :

Great to have authentic input MOS but also bear in mind the main goal of this forum is authentic Indian cooking, its British Indian restaurant cooking as run by Bangledeshis

Quote from: Ashes on November 03, 2006, 09:07 PM
i have also read that the day after eating a curry some people get very dehydrated 

I always put this down to the copious amounts of salt and MSG in the BIR curries

Really sorry to hear that mate and my thougts are with you and your wife.

I think this news really puts the recent issues on this forum into perspective.

Yes it does

The natco base has a crazy amount of garlic in it, around 1.5 whole heads for about 1.4 litres of sauce and I rate it as the best

I think dried methi leaf is key to all onion sauce based curries (I mean not kids curries like korma), the best bases Ive seen have it and the first hand BIR demos I have seen all have it in the final stage

Isnt this a curry base recipe?

Quote from: Yellow Fingers on November 02, 2006, 05:52 PM
Actually Mark this has cropped up a few times before. Remember that Spanish curry house that was talked about a while ago? They used cans of Tomate Frito, which is fried tomatoes with garlic. Also the fried tomato theme is in KD's base and the Natco base although no garlic is added. Ain't nothing new in this here world. 

In fact, although CP has pulled it all together in a single post, I can't really find anything in his methods that hasn't already been discussed at some time in the past.

YF

No this is totally new, frito was discussed but we never came to the conclusion this was what the birs were doing with the tomato paste that was added in during final stage cooking. Again ditto re bases with fried tomato in.

I was in my local restaurant last night and quized the head chef on how they prepare the tomato paste they add during final stage cooking and he said they heat up oil, add garlic and then when it is brown they add the tomato paste with a little water (no spice this time), he said its important to get it bubbling otherwise it wont keep for long.

He also said that during final stag cooking they get the oil really hot and after adding dry spices you must add the tomato paste mixture very soon otherwise the spices burn

Essential in pilau rice for me, also I use in small quantities in garam masala

Quote from: Chilli Prawn on October 31, 2006, 03:31 PM
3. Tomato Base

This is used in most of his recipes and if you watch the curry progs on telly you will usually see them using it.  It is very simple and very effective; and more importantly it is what contribute to the BIR taste.

Ingredients. Half pint of butter ghee, one whole head of Garlic (smoked is best), 4 heaped catering (Chefs - see my measurement post) spoons of good quality tomato paste.

Peel the garlic (and remove the skin this time!), and finely slice the garlic along the length so it looks like slivers of Almonds.

Heat the oil on low flame and add the Garlic.  Cook very gently utill the Garlic has softened and add the Tomato paste.  Turn the heat up and stir for 3-5 mins until the oil and tomato separate, do not let it catch or burn; if it does then throw it away.  Add a little water to get a consitency like double cream.  That is it!

This base is used to marinate and fuse meats prior to or during cooking.

This is the most exciting find on this site in quite some time.

I had always assumed the tomato paste that the chefs add is nothing more than paste, I didnt realise they prepared it like this and that may be key to the taste.

I was in my local takeaway tonight (the one I got the 35 onion base recipe from) I had never thought to ask about the tomato paste but tonight I pointed to it and asked if they prepare it before use, his reply: "yes we fry it in oil with garlic and a little spice" doh!

Superb stuff CP, excellent read and very informative