Brilliant pictures
Looking forward to your next cooking post

This is exactly the kind of thing I have been trying to do
Just the extra curry sauce
I'll try this recipe

This all hinges on the curry gravy being exactly right, doesn't it?
The recent demo I had was even simpler
It only added the spiced oil and tomato puree to the gravy

Chef took a can of spiced oil from the fridge
The oil becomes thick when cold and looks most "un oil" like
He took two desertspoons of this and heated it in a pan for about two minutes
The gas flames were running up the side of the pan
He then added three desertspoons of tomato puree and stirred this round the pan for a minute
The tomato puree is straight from a can
Not diluted and made by "white tower"
Chef then put in two ladles of curry gravy and boiled it for about three minutes
All the time, little spits of oil were igniting at the side of the pan
This was giving an amazing BIR aroma
You would recognise it
Chef turned down the flame and added a teaspoon more of tomato puree and maybe half a ladle of curry gravy
He cooked on this lower heat for a couple of minutes then the sauce was finished
He put half of this into a foil container with a cardboard lid
This was the finished extra vindaloo sauce

If nothing else I want, to get this right
Thanks for the recipe Gary

Quote from: parker21 on November 18, 2007, 12:33 PM
well haldi hope this helps.
regards
gary

Thanks Gary, it does help
This spice mix is a bit of a mystery to me
I got a some very good results from a spice mix bought from a takeaway
I think they are all slightly different
Even though I was told what was in it, I couldn't mix it to the same aroma or taste.
The one I tried to mix was very mild, but I know two places that use a really hot mix.
They hardly put any in korma or ctm
The clever stuff is all done in their curry base
This is why I can't always mix and match recipes
One base can only go with it's own curry recipe
That is why I am interested in other recipes you get
I want to use them with your excellent base

Quote from: Curry King on November 10, 2007, 06:00 PM
If a few more people could try this one as I would be interested to get some more opinions on it
cK

I made this base yesterday
I have a couple of frozen bases from different takeaways and this is almost identical to one of them
So I definitely rate this recipe

However I came totally unstuck on making a curry with it
Don't get me wrong, nothing tasted horrible, but nothing turned out amazing either
I wanted to make the sauce as Parker 21 described
I am certain that it's just me having a bad cooking evening

So  a couple of questions
Did everyone get the oil to seperate out of the base?
Mine remained stubbornly hidden
Did you use that reclaimed oil for the finished curry cooking, or did you use fresh oil?

This "toffee" smell and the cooking of the garlic:-
When the garlic "floats" is it browned?
Does the toffee smell come from the garlic or the spices?

I have been down this road
The problems I encountered were:-
The staff can't speak English very well, so you can't be understood
One chap thought I wanted to buy a vindaloo, when I actually wanted to be shown how to cook it
I did end up buying one (but it was very good)
They tell you how to make a "very nice curry" at home, but its "homestyle"
They don't want to be paid for this information, and are slightly insulted
Also ,and probably most important, noone except us lot ever attempt it
They don't use curry gravy at home and don't understand the problems you get

One of the best things I did was go to Bengal Cuisine in London
http://www.bengalcuisine.net/default1.php?id=4
It cost twenty five pounds for the lesson, but at least you were sure you were going to definitely be shown something

I've been let down loads of times because chef was too busy

But in answer to your question, I think it's easily worth 100 pounds for a full demo.
Learn how to make a full size curry gravy base
Learn how to precook meat, chicken and veg
Learn what spices are used and how to blend ginger/garlic (if used)
Learn to cook the final curry

I will be trying this base and curry soon
I had it at one point, but can't find Secret Santa's spice mix (I want to use it)
I assume it's just proportions of cummin,coriander,curry powder,paprika and turmeric.
But someone tell me exact, please.

Quote from: parker21 on October 05, 2007, 08:37 PM
then added 2 tbsps of veg oil from an old ghee pot on the back of the cooker
regards
gary

I bet this was curry gravy oil, scooped off from the cooked base
The funny thing is that most takeaways/restaurants seem to keep it in an old ghee tin, but none seem to use it in the cooking of their curries
So is it in the base, or their rice?

Thanks for the posts Gary
I hope you get more
This "toffee" smell cooking procedure ,seems to be one the most important things, doesn't it?

Without a doubt, this site is the best, and everything is easy to find

There is a friendly atmosphere
For instance
When I recently bought my new cooker
Who else could I share my enthusiasm with?

Quote from: parker21 on November 06, 2007, 02:54 PM
ps a friend told me today that one of the local restaurants hhave advertised in the local paper about giving lessons 20 pounds each lesson  will give more details as soon as i get them.

I wish somewhere local would do that, round here.
20 pounds sounds good
You'll obviously get the meal too
I look forward to what you find out

Hi Gary
        I think the time for cooking the onions will affect the end flavour greatly.

Have you ever tried a recipe where you cooked pureed raw onion?
It doesn't matter how long that is cooked, it remains different
It creates a totally different taste, but I think the problem duplicating a restaurant base is two fold.

In the recipe I was given, they cook the curry gravy for about three hours
They have to do this, to get the onions to the cooked stage they want
But while they are doing that, the oil and spices are getting an extended cook too.

So if you just cook your onions till they are done at home, then you won't have cooked the oil/spices for long enough

What do you think?
Maybe if we want to do a scaled down version we should boil water,oil and spices for a couple of hours before adding any onions

Something is definitely different about my "home" version
Theirs is definitely better

       

Quote from: brum_57 on November 04, 2007, 02:47 PM
What's KTC Oil? just a brand is it?

Kev.

It seems to be the only brand of oil that is used in takeaways round here.
If you ever see their rubbish bins, you will notice empty 25 lite barrels of the stuff.
I have noticed that it cooks differently
It gets a "skin" on it after about 15 minutes cooking
I think it is also a source of sweetness too