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Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: ifindforu on October 24, 2011, 01:06 PM

Title: Staff curry from start by Ifindforu
Post by: ifindforu on October 24, 2011, 01:06 PM
You all know that staff in the indian take away or restaurant eat different curry than comercial curry but is still damn good so ive decided to share what ive seen with you
Ok here is the mix
2 spoons of chilli powder
8 spoons of donia /corianda
1 spoon of haldi /turmaric
1 spoon of jeera /cummin
in a saucepan put about half a mug of oil,1 piece of cinamon 5 caddamoms,and 2 bay leaves
start frying for about 4 mins stirring making sure no burning.Now ad some chopped onion finely choped about 2 large onions,also add a spoon sull of garlic ginger paste the ratio is 2 times ginger to 1 times garlic,plus some salt
keep stirring for about 6 mins now add 2 deswrt spoon of spice powder 2 fresh tomatoes cut into halves also add your meat.Now let the mix powder fry for about 30 seconds.Now slowly start adding water to bhuna it tjat means slow cook for about 2 hours.to make hotter add a little lemon and some more chili.This mix is nearly always used in bengali homes by the time 2 hours have past the onions   and tomatoes would have melted giving you a nice curry dont forget fresh coriander the last 2 mins. THIS IS STAFF CURRY.hOPE YOU ENJOY
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on October 24, 2011, 01:26 PM
Hi Ifindforu,

Good to see you back and thanks for posting this recipe for a "staff curry" (which, it seems to me, is a "traditional" Indian curry?)....

...but, I was anticipating, from your recent posts a (revised) recipe for a BIR curry base PLUS some insight into some "some secret" that you're surprised "nonone has mentioned" (including you, I might add)?:

Quote from: infindforu
things have moved on since then and ive learnt that the method i used was wrong Iwill be posting a new base of which ive learned in my local takeaway in which i work so all will be revealed thanks ifindforu

Quote from: ifindforu
they cook the onions any way.but i will tell you somthing,yes there is a secret on how to make what they call guravy and also the method used im supprised no one has mensioned it on here I speak a little Bengali and there is a certain word they use that word is the seceret to get the guravy taste and no bengalidesh man will explain it to you.I happened to be there one day when they were finishing of the guravy,but just hoping to stop you wasting your time with the different ways with the onions

Is this what you were referring to or are you intending to post something else along the lines of my understanding from your previous comments?

If you are intending to post something else (along the lines of my understanding) I would be really keen to see it!
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on October 24, 2011, 01:34 PM
Now slowly start adding water to bhuna it tjat means cook slowly for about 2 hours

I thought "bhoona", as a process, is to fry powdered spices (or a paste of powdered spices) in oil; not slow cooking them, with lots of other stuff, in water?
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on October 24, 2011, 05:50 PM
ifindforu,

been making your tikka pretty much weakly for most of the year - spot on and many thanks.

on the staff curry feel sound real good and must give it a try - love the idea of a 2hr one pot dish.

how much of the mix powder goes in and presume it's added at the 4 min frying stage.
Title: Re: Staff curry from start by Ifindforu
Post by: jb on October 24, 2011, 08:07 PM
Always good to read posts from Ifindforu,was waiting with baited breath to find his 'secret' though!!!  Hopefully he'll post some more information.
Title: Re: Staff curry from start by Ifindforu
Post by: PaulP on October 24, 2011, 08:23 PM
Always good to read posts from Ifindforu,was waiting with baited breath to find his 'secret' though!!!  Hopefully he'll post some more information.

Me too!
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on October 25, 2011, 10:25 AM
Now slowly start adding water to bhuna it tjat means cook slowly for about 2 hours

I thought "bhoona", as a process, is to fry powdered spices (or a paste of powdered spices) in oil; not slow cooking them, with lots of other stuff, in water?
bhuna means slow cook water must be added not to burn the spices too much,by the way water is added slowly bit at a time but as you seem to know everything you have nothing to learn off me
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on October 25, 2011, 10:36 AM
Alas, sad, but possibly true Terry  ;)
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on October 25, 2011, 08:49 PM
You all know that staff in the indian take away or restaurant eat different curry than comercial curry but is still damn good so ive decided to share what ive seen with you
Ok here is the mix
2 spoons of chilli powder
8 spoons of donia /corianda
1 spoon of haldi /turmaric
1 spoon of jeera /cummin
in a saucepan put about half a mug of oil,1 piece of cinamon 5 caddamoms,and 2 bay leaves
start frying for about 4 mins stirring making sure no burning.Now ad some chopped onion finely choped about 2 large onions,also add a spoon sull of garlic ginger paste the ratio is 2 times ginger to 1 times garlic,plus some salt
keep stirring for about 6 mins now add 2 deswrt spoon of spice powder 2 fresh tomatoes cut into halves also add your meat.Now let the mix powder fry for about 30 seconds.Now slowly start adding water to bhuna it tjat means slow cook for about 2 hours.to make hotter add a little lemon and some more chili.This mix is nearly always used in bengali homes by the time 2 hours have past the onions   and tomatoes would have melted giving you a nice curry dont forget fresh coriander the last 2 mins. THIS IS STAFF CURRY.hOPE YOU ENJOY
sorry forgot to mention cut 2 potatoes up and add at the start when you add the ginger and garlic paste ive been taught by a bengali chef to not peel the ginger ony the gerlic the ratio he taught me was 2 cups ginger to 1 cup garlic.He said always white garlic  use some oil liquidise and freeze use wjen wanted
Title: Re: Staff curry from start by Ifindforu
Post by: madeinbeats on October 26, 2011, 01:14 AM
How much is a spoon please, you mean a teaspoon or table spoon? Also, how many people is to serve? Will certainly be trying it if it is good enough for the staff...
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on October 26, 2011, 10:05 AM
How much is a spoon please, you mean a teaspoon or table spoon? Also, how many people is to serve? Will certainly be trying it if it is good enough for the staff...

desert spoon, all acording how much meat you use but usualy 3 to 3 people
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on October 26, 2011, 11:10 PM
made this tuesday night - was not disappointed. please note it's not BIR as we know it - it's more like a refined handed down english in india curry (see below).

only thing going forward would be to reduce the cinnamon - i used a full stick (180mm) but third is more like. i thought there might have been too much chilli (for my good lady but it was just right). i'd like to try fresh toms too.

it served 2 people.

liked the spice mix and must try out in my norm dishes.

really delighted and many thanks to ifndforu.

used recipe measures:
onion 370g
oil 60 ml
mix powder 20ml
tin toms 200g
water 100ml
water after blending 100ml

english in india curry:

this recipe took me back to wolverhampton market where a lady would make curry powder to order. at this time i made "curry" from a handed down recipe that must have originated from english in india. the taste was never that good and KD1 soon arrived and rest history as we know. the recipe was essential the same in method as ifindforu's but lacking that inside knowledge.

for me the effort to replicate BIR at home for say 10 off portions used over a week is huge and although the result well worth it - i can't get curry at home with ease. this recipe changes that in that a midweek very decent curry on an easy 2 hr window is now a reality.

i must admit too that the idea of feeding in what i already know is tantalising - for example trying a bit of coriander root in next time. what i'm saying is i can try out ideas on 2 off portions c/w with 10 or 12 off in my normal size base. well pleased.
Title: Re: Staff curry from start by Ifindforu
Post by: madeinbeats on October 27, 2011, 12:13 AM
Made this tonight. I thought it superb. Had a fresh vibrant taste to it. It might not be a BIR, but it's similar in a way. I will be making this more often than a BIR now because it's just so much less hastle and taste wonderful.

Instead of making the a ruck of the spice powder using desert spoons, I just made enough for the one curry by using teaspoons, the spices came to about 2 desert spoons anyway so that is as per your recipe.

Not much else to add. I used some chicken (which was supper tender cooked this method) chillies, peppers, mushrooms, 4 salad potatoes and a can of chickpeas...

It was fantastic, that's all I can say. I think it's open to pimping as well to turn it into any style you want.

Oh, and there is plenty of oil for the reclaiming ready for the next curry.

Thank you, IfindForU
Title: Re: Staff curry from start by Ifindforu
Post by: Derek Dansak on October 27, 2011, 07:39 AM
I too was given a staff curry recipe from my local. i never posted it as i felt it was not bir enough. This was 3 years ago.  I will try to find it and post it.  It was useful as it was the only time i could replicate one of there curries. It was very nice. It also confimed to me that the spice mix they shared was the real deal. Its a shame they were not so sharing with there base and madras. Their staff curry had some bones in it and pumpkin pieces, and was hot like a jelfrezzi. I will try to find it for you guys, its actually better than many cook book recipes. They added so much spice mix, but watered it down, and kept reducing it afterwards. Just like they do with bhuna. It still amazes me how they managed to put half a chef spoon of spice mix in a madras, yet it tastes sweet, not spicy. When i do this at home it ruins my curry. Even if i add lots of base and evaporate it all.  Odd hey !
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on October 28, 2011, 10:13 AM
forgot to include the measure of salt i used - my standard being 0.5 tsp per potion (in base) - so used 5 ml or 1 tsp for this recipe.
Title: Re: Staff curry from start by Ifindforu
Post by: madeinbeats on November 02, 2011, 11:19 AM
I find, I made your curry and took a picture here: http://www.curry-recipes.co.uk/curry/index.php?topic=6229.msg62071;topicseen#msg62071 (http://www.curry-recipes.co.uk/curry/index.php?topic=6229.msg62071;topicseen#msg62071)

I love it! Thanks.
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on November 02, 2011, 04:47 PM
just realised from madeinbeats pic - for info only i blended mine at the end.

either way top notch curry.
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 02, 2011, 06:16 PM
just realised from madeinbeats pic - for info only i blended mine at the end.

either way top notch curry.
im not quite sure but i think you would have to remove the fresh spices ect cinamon cadamon and bay leaf but keep it up Jerry ps just made a bhuna his wife showed me,if you want ill give you the recipe
Title: Re: Staff curry from start by Ifindforu
Post by: madeinbeats on November 02, 2011, 09:21 PM
just realised from madeinbeats pic - for info only i blended mine at the end.

either way top notch curry.

Aye, the first time I made it I cooked it for about 3 hours and the onions and tomatoes had totally broke down as if it had been blended. This method makes the meat ultra soft as well. I also added a star anise.

Yes please iFind, please post the other one you mentioned too  :)
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on November 06, 2011, 07:48 PM
sorry was not clear on the blending - i removed the cinnamon and bay leaves and 4 off of the cardamom before blending (ie i left 1 off cardamom in as i like the extra taste it adds when blended in).

i'm aiming to make this again this week and intend to add in some coriander root (std ingredient for base for me).

ps ifindforu - would much appreciate bhuna recipe.

Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 06, 2011, 09:25 PM
sorry was not clear on the blending - i removed the cinnamon and bay leaves and 4 off of the cardamom before blending (ie i left 1 off cardamom in as i like the extra taste it adds when blended in).

i'm aiming to make this again this week and intend to add in some coriander root (std ingredient for base for me).

ps ifindforu - would much appreciate bhuna recipe.
that nice you know what spiceness youre looking forr Jerry will post a bhuna from start shortly one i leant of a bengali woman and boy,dont they know about how to get things spicey keep it JERRY
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on November 08, 2011, 08:31 PM
made this a 2nd time. it really does fit the bill for midweek curry with no real effort - 10 mins plus the 2hr slow simmer last night then tonight rice (pilau with a splash of coconut flour on serving) and microwave warm the curry and all done in 10 mins. simply brill.

on the 2nd go kept the coriander amount same (45 ml) but changed to root from leaf and added at the tomato stage. felt it made a better balance as opposed to adding at the end.

also reduced cinnamon from the 1/2 stick to 1/3. going forward intend to reduce further to 1/4 stick just to get a better balance with the other spice. for info weighed 2 off sticks at 16g so aiming for 2g.

measured the finished volume this time at 750ml which served 2 off.


ps ifindforu - bhuna sounds very good and would very much like to make.

(http://www.curry-recipes.co.uk/imagehost/pics/082608f3758e3399e9be87688c11f182.jpg) (http://www.curry-recipes.co.uk/imagehost/#082608f3758e3399e9be87688c11f182.jpg)
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 08, 2011, 08:38 PM
made this a 2nd time. it really does fit the bill for midweek curry with no real effort - 10 mins plus the 2hr slow simmer last night then tonight rice (pilau with a splash of coconut flour on serving) and microwave warm the curry and all done in 10 mins. simply brill.

on the 2nd go kept the coriander amount same (45 ml) but changed to root from leaf and added at the tomato stage. felt it made a better balance as opposed to adding at the end.

also reduced cinnamon from the 1/2 stick to 1/3. going forward intend to reduce further to 1/4 stick just to get a better balance with the other spice. for info weighed 2 off sticks at 16g so aiming for 2g.

measured the finished volume this time at 750ml which served 2 off.


ps ifindforu - bhuna sounds very good and would very much like to make.

(http://www.curry-recipes.co.uk/imagehost/pics/082608f3758e3399e9be87688c11f182.jpg) (http://www.curry-recipes.co.uk/imagehost/#082608f3758e3399e9be87688c11f182.jpg)
looks very nice JERRY
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on November 09, 2011, 06:10 PM
ifindforu,

am very happy with the taste and intend adding in some chicken on next go. will blend at 1 hr then add fresh chicken pieces to cook out during the final 2 hr of cooking.

only other slight tweak i have in mind is to add in some veg ghee/margarine. this i do as std for base since learning from the ashoka. the amount is much smaller but goes with the idea of moderation. intend using 5ml (normally use 15ml per 800g onion).

i also intend to make with my normal mix powder (parker 21 mouchak) just out of interest on how the mix powder changes the dish.

well pleased - many thanks for posting - it's filled a need for a curry without all that normal prep.
Title: Re: Staff curry from start by Ifindforu
Post by: madeinbeats on November 09, 2011, 06:45 PM
Made this one again tonight... Favourite curry lol. I added 3 dashes of tomato ketchup for some umami. Honestly though guys, there is no need to blend this, I cook mine for 2.5 / 3 hours and the onions & potatoes are totally pulped into a velvety thick sauce.
Title: Re: Staff curry from start by Ifindforu
Post by: bamble1976 on November 10, 2011, 02:36 PM
Hi

Tried this curry last night.  This is definitely a home made style curry which I spent years making trying to find that elusive BIR taste.  It just didn't do it for me.  I will stick to the BIR style curries.

Thanks for posting it anyway as obviously liked by others!

Regards

Barry
Title: Re: Staff curry from start by Ifindforu
Post by: PaulP on November 10, 2011, 03:26 PM
Hi Barry,

I was put off trying this by 2 things:

The 2:1 ginger/garlic ratio. I realise that this is fairly common with some recipes but I don't like too much ginger in my curries. I generally go the other way and use 2:1 garlic/ginger.

Secondly the very high corriander powder to cumin ratio.

I guess you never know until you try and I appreciate that infindforu posted it. I might try it one day and get a pleasant surprise.

Cheers,

Paul
Title: Re: Staff curry from start by Ifindforu
Post by: chewytikka on November 10, 2011, 06:24 PM
In the wrong place...
This whole thread should be moved to the Traditional Indian section, because all BIR staff curries
are classed by the staff as "Handi" curries, which is a Traditional Indian one pot curry.

Abdul Mohed also posted a Staff Shatkora recipe recently, which includes adding base sauce,
this is usually frowned upon by the Boss, as the base sauce is the money maker.

I haven't made this recipe, because I know it already and have cooked many.
But if your using Chicken on the bone, it should be ready in one hour.
A simple Staff Chicken Handi is a wonderful melt in the mouth experience
but not suited to everybody's palate and is eaten at its best, fresh, there and then.
cheers Chewy
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on November 13, 2011, 10:07 AM
the bhuna experience gave me the push i needed to really push this recipe a little. don't get me wrong the as spec recipe is top notch. my tweaks are purely aimed at fitting my needs - something like BIR but without the effort.

on the rev3 make i essentially followed my gut feeling. so all in cooking approach and some fine tuning.

the recipe is now 100% what i was after and see no further changes other than at some point adding in a "bhuna derived" paste(s) but i'm a long way from that.

ifindforu - many thanks for doing most of the hard work in providing a top notch ball park recipe. i'm well pleased.

recipe rev 3:
cinnamon (see pic ~ 1 off piece of stick broken in half lengthways and no more than 50mm long) something like 2g
cardamom 5 off
bay 2 off

Nb the above removed prior to blending except for 2 off cardamon which were blended in

onion ~370g
oil 30ml
garlic puree 5g
mix powder 10ml (2 off tsp)
tin toms 200g
water 100 ml
salt 5 ml
chopped coriander root 45 ml
veg ghee 5ml

method: all in the pan and simmer v.slow 2hrs with lid on, remove cinnamon, bay and 3 off cardamom, add 50ml  water, blend.

(http://www.curry-recipes.co.uk/imagehost/pics/7a52d504221b44641de34e87f87d858e.jpg) (http://www.curry-recipes.co.uk/imagehost/#7a52d504221b44641de34e87f87d858e.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/e5ffbbbbb37a14b2748593e9952b11a3.jpg) (http://www.curry-recipes.co.uk/imagehost/#e5ffbbbbb37a14b2748593e9952b11a3.jpg)
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 28, 2011, 05:05 PM
the bhuna experience gave me the push i needed to really push this recipe a little. don't get me wrong the as spec recipe is top notch. my tweaks are purely aimed at fitting my needs - something like BIR but without the effort.

on the rev3 make i essentially followed my gut feeling. so all in cooking approach and some fine tuning.

the recipe is now 100% what i was after and see no further changes other than at some point adding in a "bhuna derived" paste(s) but i'm a long way from that.

ifindforu - many thanks for doing most of the hard work in providing a top notch ball park recipe. i'm well pleased.

recipe rev 3:
cinnamon (see pic ~ 1 off piece of stick broken in half lengthways and no more than 50mm long) something like 2g
cardamom 5 off
bay 2 off

Nb the above removed prior to blending except for 2 off cardamon which were blended in

onion ~370g
oil 30ml
garlic puree 5g
mix powder 10ml (2 off tsp)
tin toms 200g
water 100 ml
salt 5 ml
chopped coriander root 45 ml
veg ghee 5ml

method: all in the pan and simmer v.slow 2hrs with lid on, remove cinnamon, bay and 3 off cardamom, add 50ml  water, blend.

(http://www.curry-recipes.co.uk/imagehost/pics/7a52d504221b44641de34e87f87d858e.jpg) (http://www.curry-recipes.co.uk/imagehost/#7a52d504221b44641de34e87f87d858e.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/e5ffbbbbb37a14b2748593e9952b11a3.jpg) (http://www.curry-recipes.co.uk/imagehost/#e5ffbbbbb37a14b2748593e9952b11a3.jpg)
Jerry m i can see you like your curry, well im going to give you an offer you cant refuse,I know the curry secret and its all in their mixed powder,i have learnt how to do this by working in the takeaway,How true is this? well Jerry im awilling to send you some of my mixed powder free of charge if you get in touch ,and then you can tell the forum your experience of  The powder that i would send you is for comercial tasting indian curry bir takeaway you will no longer need to look any futher IFINDFORU
Title: Re: Staff curry from start by Ifindforu
Post by: PaulP on November 28, 2011, 06:10 PM
Hi Ifindforu,

Why don't you sell some of this mix powder on ebay? I'd be prepared to try it out.

Cheers,

Paul
Title: Re: Staff curry from start by Ifindforu
Post by: Razor on November 28, 2011, 07:11 PM
Why don't you sell some of this mix powder on ebay? I'd be prepared to try it out.

Or, you could just share it with the rest of us for free, this is a FREE forum afterall? ;)

Ray :)
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 28, 2011, 07:43 PM
Why don't you sell some of this mix powder on ebay? I'd be prepared to try it out.

Or, you could just share it with the rest of us for free, this is a FREE forum afterall? ;)

Ray :)

Can't see that happening, Still waiting for this big secret with the curry base

Quote:-
ill tell you somthing it does not matter how you cut your onions the sweetness is I have worked in a yake away for around 2 years andadded using somthing else   they cook the onions any way.but i will tell you somthing,yes there is a secret on how to make what they call guravy and also the method used im supprised no one has mensioned it on here I speak a little Bengali and there is a certain word they use that word is the seceret to get the guravy taste and no bengalidesh man will explain it to you.I happened to be there one day when they were finishing of the guravy,but just hoping to stop you wasting your time with the different ways with the onions
assalam alykum

Full thread here

http://www.curry-recipes.co.uk/curry/index.php?topic=6035.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6035.0)
Title: Re: Staff curry from start by Ifindforu
Post by: emin-j on November 28, 2011, 07:47 PM
Why don't you sell some of this mix powder on ebay? I'd be prepared to try it out.

Or, you could just share it with the rest of us for free, this is a FREE forum afterall? ;)

Ray :)

And don't forget a pinch o Salt  ::)
Title: Re: Staff curry from start by Ifindforu
Post by: Whandsy on November 28, 2011, 07:52 PM
I for one would be interested to see if a chef like Abdul Mohed knows of a better bir mix powder recipe than the one he shares with us, or Hotstuffs query about the base!!
I also agree with razor's comment about sharing the knowledge as after all this is what the forums all about
Title: Re: Staff curry from start by Ifindforu
Post by: gazman1976 on November 28, 2011, 08:31 PM
I wish this was the case
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on November 29, 2011, 12:58 AM
Yeah, I'm a bit confused as to whether the secret is now all in the gor, all in the bargaar, or all in the mix powder....or all somewhere else!

Pity you just can't tell us Terry!?  ::)
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 09:36 AM
Yeah, I'm a bit confused as to whether the secret is now all in the gor, all in the bargaar, or all in the mix powder....or all somewhere else!

Pity you just can't tell us Terry!?  ::)
once jerry m gets the powder he will tell you its all in the mix,you know how to bagar you know about goor you just have ti wait sorry TERRY
Title: Re: Staff curry from start by Ifindforu
Post by: Whandsy on November 29, 2011, 09:43 AM
I have got some mixed powder from a takeaway and I have to say it is a lot milder and more fragrant that the mixes I have tried off this site. The only problem is I don't know whats in it.
Come on terry don't be shy share the knowledge!!

Wayne
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 09:43 AM
Pity you just can't tell us Terry!?  ::)
once jerry m gets the powder he will tell you its all in the mix,you know how to bagar you know about goor you just have ti wait sorry TERRY
[/quote]

What can one say too that, ;) TOP SECRET, If he tell's you, He will have to kill you :D

HS
Title: Re: Staff curry from start by Ifindforu
Post by: jb on November 29, 2011, 10:10 AM
Really don't know why this guy keeps talking in riddles(sorry Ifind4you but I have to be honest).First the secret is in the gravy that no Bangladeshi chef will mention,now it's in the 'secret' mix powder.Come on mate no one knows your identity or where you work so why not just post what you know.Your presence here on the forum tells me that you're genuinely interested in what we're doing here,so why not share your knowledge instead of teasing us cryptic posts????  Sorry had to be said...
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 10:27 AM
I have got some mixed powder from a takeaway and I have to say it is a lot milder and more fragrant that the mixes I have tried off this site. The only problem is I don't know whats in it.
Come on terry don't be shy share the knowledge!!

Wayne
You vanot buy the ingredients  unless you are comercial so no good telling you
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 10:31 AM
I have got some mixed powder from a takeaway and I have to say it is a lot milder and more fragrant that the mixes I have tried off this site. The only problem is I don't know whats in it.
Come on terry don't be shy share the knowledge!!

Wayne
You vanot buy the ingredients  unless you are comercial so no good telling you
just waiting for jerry m to contact me he will then tell you
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 10:52 AM
You vanot buy the ingredients  unless you are comercial so no good telling you

How do YOU know what the rest of us can do, If you are so sure of yourself, tell us what the ingredients are and let's find out for ourselves. But you won't do that will you ;) Because you think you have one up on every one else :D

HS
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on November 29, 2011, 10:58 AM
Terry,

Are you simply referring to the Eastern Star Curry Powder that you have been touting on ebay?

If so, PaulP, didn't you order some of it?  Did you get it and have you tried it?  What did you find please?

Only 9.95kg to go then Terry..... ;)
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 11:00 AM
You vanot buy the ingredients  unless you are comercial so no good telling you

How do YOU know what the rest of us can do, If you are so sure of yourself, tell us what the ingredients are and let's find out for ourselves. But you won't do that will you ;) Because you think you have one up on every one else :D

HS
no tthats wrong.put it bluntly im out to make money just like the bir ok.
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 11:04 AM
Terry,

Are you simply referring to the Eastern Star Curry Powder that you have been touting on ebay?

If so, PaulP, didn't you order some of it?  Did you get it and have you tried it?  What did you find please?
yes eastern star in one but there are many tins but eastern star is the tops but its what you add with it that matters
and if paulp would have asked i would have mixed some for him.its not to late
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on November 29, 2011, 11:07 AM
Sheesh, don't tell me!  You're going to mix it with turmeric, coriander, cumin and paprika (and or chilli powder)!  And make ANOTHER 150 quid a tub!  ::)
Title: Re: Staff curry from start by Ifindforu
Post by: Whandsy on November 29, 2011, 11:08 AM
Ifindforu
We'd like to be able to replicate the right mix not taste someone else's premix, the thrill of creating the curries is not having to rely on a source that may choose to stop, or go out of business!!
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 11:12 AM
Sheesh, don't tell me!  You're going to mix it with turmeric, coriander, cumin and paprika (and or chilli powder)!  And make ANOTHER 150 quid a tub!  ::)
would you like to try the mix ? for free then you can judge if you are honest
Title: Re: Staff curry from start by Ifindforu
Post by: PaulP on November 29, 2011, 11:30 AM
Terry,

Are you simply referring to the Eastern Star Curry Powder that you have been touting on ebay?

If so, PaulP, didn't you order some of it?  Did you get it and have you tried it?  What did you find please?

Only 9.95kg to go then Terry..... ;)

Hi CA,

Yes I received the Eastern Star curry powder via Ebay a few weeks ago. To be honest I had forgotten about it and must open it and have a taste or cook something with it.

Cheers,

Paul


Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 11:33 AM
no tthats wrong.put it bluntly im out to make money just like the bir ok.

NOW we are getting down to the nitty-gritty, Sorry, but It wont be off this lad my friend.

HS

PS
I bet it's not far off JB's spice mix
http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0)
Using Eastern Star instead of Madras curry powder ;D
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 12:14 PM
no tthats wrong.put it bluntly im out to make money just like the bir ok.

NOW we are getting down to the nitty-gritty, Sorry, but It wont be off this lad my friend.

HS

PS
I bet it's not far off JB's spice mix
http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4908.0)
Using Eastern Star instead of Madras curry powder ;D
IT DOESNT  MATTER HOW YOU FEEL.THERE ARE PLENTY WHO WANT IT ITS JUST YOU MISSING OUT
Title: Re: Staff curry from start by Ifindforu
Post by: Razor on November 29, 2011, 12:55 PM
Hi Terry,

Quote
no tthats wrong.put it bluntly im out to make money just like the bir ok.

Then, as a suggestion, why don't you change your user name to 'ifindforu then chargeuforit'?  ;)

Ray :)
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 01:13 PM
Hi Terry,

Quote
no tthats wrong.put it bluntly im out to make money just like the bir ok.

Then, as a suggestion, why don't you change your user name to 'ifindforu then chargeuforit'?  ;)

Ray :)

Nice one Ray,....That one made me chuckle ;D
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 01:18 PM
ITS JUST YOU MISSING OUT

Dont think so my friend,  I'm happy with what I already have ;D
And after all, You don't miss what you never had ;)
HS
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 01:42 PM
Hi Terry,

Quote
no tthats wrong.put it bluntly im out to make money just like the bir ok.

Then, as a suggestion, why don't you change your user name to 'ifindforu then chargeuforit'?  ;)

Ray :)
just like you buy all the other spices are you afaid to buy,you dont blink when you buy jeera,,haldi,or other spices,   
you cant have had to much curry or you wouldnt be at me because i know how its done it seems like sour grapes to me.Take all those chillies off your name cause they mean nothing to me,just somone who thinks they know,GROW UP
Title: Re: Staff curry from start by Ifindforu
Post by: George on November 29, 2011, 01:54 PM
You vanot buy the ingredients  unless you are comercial so no good telling you

That seems most unlikely unless the "secret" ingredients include controlled substances like drugs or explosives!

Many people on here run small firms, might have VAT registration and/or the simple initiative to get supplies from all sort of wholesalers.

Why not tell us the exact names and other details on the bottles, tubs or whatever it is, and then we can decide if it's feasible, or even desirable, to purchase? Photos would be even better. Otherwise, it's like one big tease or wind-up.
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 02:02 PM
Why not tell us the exact names and other details on the bottles, tubs or whatever it is, and then we can decide if it's feasible, or even desirable, to purchase? Photos would be even better. Otherwise, it's like one big tease or wind-up.

I agree with George............ Either put up or shut up

HS
Title: Re: Staff curry from start by Ifindforu
Post by: jb on November 29, 2011, 02:23 PM
I have got some mixed powder from a takeaway and I have to say it is a lot milder and more fragrant that the mixes I have tried off this site. The only problem is I don't know whats in it.
Come on terry don't be shy share the knowledge!!

Wayne
You vanot buy the ingredients  unless you are comercial so no good telling you

Sorry mate load of rubbish the internet is a wonderful place to find elusive things such as 'secret' spices or things not for sale to the general public.You tell me what goes in your spice mix and I bet I could buy the ingredients over the internet in no time at all.

All we want is for you to finally give us some of those 'secrets' you claim to know from your time in your takeaway,not talk in riddles.
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 03:36 PM
I have got some mixed powder from a takeaway and I have to say it is a lot milder and more fragrant that the mixes I have tried off this site. The only problem is I don't know whats in it.
Come on terry don't be shy share the knowledge!!

Wayne
You vanot buy the ingredients  unless you are comercial so no good telling you
Sorry mate load of rubbish the internet is a wonderful place to find elusive things such as 'secret' spices or things not for sale to the general public.You tell me what goes in your spice mix and I bet I could buy the ingredients over the internet in no time at all.

All we want is for you to finally give us some of those 'secrets' you claim to know from your time in your takeaway,not talk in riddles.
NOW this is no riddle but with your own mouth you said that the mixs from the take away is more fragrance
and the bengalis call it parfume smell meaning nice smellso there is somthing different,go and ask the person who give you it  he will tell you ive just posted paulp some ,by the way free of charge and he might give a good result of it you paid a cook so should have told you how to mix the powder . heres a tip for you different makers of jeera ect dont you agree its the spice with the good smell wait for paulp he will have somthing to tell you
Title: Re: Staff curry from start by Ifindforu
Post by: Whandsy on November 29, 2011, 04:02 PM
Ifindforu
It was jb who posted the comment about finding the spices on the internet not me. It is me though who has a small amount of takeaway spice mix. Regardless of this fact I do agree with his comments about getting them.
This does not detract from the fact though that this forum is all about sharing best practices and all it seems to me is that you're winding us all up by implying that the flavours we all have from our curries (albeit in a lot of cases excellent) are down to incorrect technique or poor spice blends etc.
If you're not prepared to disclose this information then what's the point in being part of this discussion.

"SH*T OR GET OFF THE POTTY" i think the phrase goes!
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 04:10 PM
Ifindforu
It was jb who posted the comment about finding the spices on the internet not me. It is me though who has a small amount of takeaway spice mix. Regardless of this fact I do agree with his comments about getting them.
This does not detract from the fact though that this forum is all about sharing best practices and all it seems to me is that you're winding us all up by implying that the flavours we all have from our curries (albeit in a lot of cases excellent) are down to incorrect technique or poor spice blends etc.
If you're not prepared to disclose this information then what's the point in being part of this discussion.

"SH*T OR GET OFF THE POTTY" i think the phrase goes!
ill think ill s*** and get off the potty do not reply to my posts then ill have peace so now just f*** off
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on November 29, 2011, 04:18 PM
ifindforu,

your offer seems to have attracted much interest.

of course i would love to try it out and will contact you with my address.

i have tried many mix powders and experimented quite a lot with them - i now use only parker21 mouchak (2 coriander, 1 cumin, 1 chilli pwdr, 4 turmeric, 6 curry power - i use rajah madras, 0.5 garam masala - i use east end) - this produces the closest to what my taste buds know as top notch BIR.

in short what i'm saying is i can't believe there is better to be had. as in life i'm happy to be proved wrong where there's learning to be had.

best wishes,
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 04:24 PM
Quote:-
ill think ill s*** and get off the potty do not reply to my posts then ill have peace so now just f*** off

Where are you George...... This is forum abuse ;D

HS
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 04:30 PM
;D
XXXXXXXXXXXXXXXXXXXX
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 04:34 PM
;D
XXXXXXXXXXXXXXXXXXXX

Mispost, Read above
Title: Re: Staff curry from start by Ifindforu
Post by: curryhell on November 29, 2011, 06:16 PM
"SH*T OR GET OFF THE POTTY" i think the phrase goes!

Well that's a new one on me lads. ;D ;D ;D  I will definitely be using that at the earliest opportunity.  It's amazing what you can learn from this site.

PaulP, for christ's sake get out in the kitchen with that bloody  spice mix and put us all out of our misery >:(.  Save a bit so we can get it analysed.   If it does produce the goods i'm sure we'd have a whip round to pay for the analysis ;)

Jerry, give him your address. Then you'll probably be able to tell us your results are no better for using it and it just tastes a little bit different but hasn't made any positive contribution to your curry cooking.

This whole thing is becoming very tiresome now and has extended over some weeks.  Obvioulsly some members patience is wearing very thin and this is beginning to show.  Too often people purport to have great knowledge and over time it emerges that it wasn't that great and probably not any better than that which was already known.  Yes, ifindforu, you've been on here, sporadically, for a long period of time.  You've contributed some good recipes, just as many other members have done.  Have you shared anything that has resulted in anybody saying.  YES, that's it.  BIR 100% guaranteed, ifindforu has cracked it for us and let us in on another BIR secret!!!  I think not.  If there is any more senior member who can correct me, then please do so by all means.

Or is it simply all hot air????  To suggest that the key is in the make of spices we buy is just trully beyond belief.  I initially went along with Rajah gold curry powder because i thought there may be some truth in it.  Now that has changed.  We need to purchase Eastern Star - Rajah is out), but TRS turmeric, East End coriander, MDH chilli powder, Natco cumin, etc.  Come on Terry at least acknowledge we have some intelligence please.

Just go back to providing good recipes and cut the crap about having the secret.  If you knew you would share it willingly, which is what most members are here to do - SHARE.  But in the absence of this piece of infinite wisdom which has failed miserably to manifest itself in one guise or another, I think the general concensus of opion is now that you don't possess this but would very much like to.  I'll try your spice mix as would any member on here and give you detailed feed back on the results.

Shit or bust time me old mate.  Put up or shut up.  Shape up or ship out.  Stop talking the talk and start walking th walk.  Or


S**t or get off the potty!!!!!

Title: Re: Staff curry from start by Ifindforu
Post by: ELW on November 29, 2011, 06:45 PM
Quote
Just go back to providing good recipes and cut the crap about having the secret

sound  advice there!
some bir's don't even use spice blends at all & still create the "secret taste" ...even in a Korma...so how does that work?
this thread nosedived rapidly!  :D
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 06:46 PM
"SH*T OR GET OFF THE POTTY" i think the phrase goes!

Well that's a new one on me lads. ;D ;D ;D  I will definitely be using that at the earliest opportunity.  It's amazing what you can learn from this site.

PaulP, for christ's sake get out in the kitchen with that bloody  spice mix and put us all out of our misery >:(.  Save a bit so we can get it analysed.   If it does produce the goods i'm sure we'd have a whip round to pay for the analysis ;)

Jerry, give him your address. Then you'll probably be able to tell us your results are no better for using it and it just tastes a little bit different but hasn't made any positive contribution to your curry cooking.

This whole thing is becoming very tiresome now and has extended over some weeks.  Obvioulsly some members patience is wearing very thin and this is beginning to show.  Too often people purport to have great knowledge and over time it emerges that it wasn't that great and probably not any better than that which was already known.  Yes, ifindforu, you've been on here, sporadically, for a long period of time.  You've contributed some good recipes, just as many other members have done.  Have you shared anything that has resulted in anybody saying.  YES, that's it.  BIR 100% guaranteed, ifindforu has cracked it for us and let us in on another BIR secret!!!  I think not.  If there is any more senior member who can correct me, then please do so by all means.

Or is it simply all hot air????  To suggest that the key is in the make of spices we buy is just trully beyond belief.  I initially went along with Rajah gold curry powder because i thought there may be some truth in it.  Now that has changed.  We need to purchase Eastern Star - Rajah is out), but TRS turmeric, East End coriander, MDH chilli powder, Natco cumin, etc.  Come on Terry at least acknowledge we have some intelligence please.

Just go back to providing good recipes and cut the crap about having the secret.  If you knew you would share it willingly, which is what most members are here to do - SHARE.  But in the absence of this piece of infinite wisdom which has failed miserably to manifest itself in one guise or another, I think the general concensus of opion is now that you don't possess this but would very much like to.  I'll try your spice mix as would any member on here and give you detailed feed back on the results.

Shit or bust time me old mate.  Put up or shut up.  Shape up or ship out.  Stop talking the talk and start walking th walk.  Or


S**t or get off the potty!!!!!
i was going to send you some but i dont like your attitude so keep guessing
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 06:59 PM
i was going to send you some but i dont like your attitude so keep guessing

Now see what you have done CH, You have upset the poor fella ;D

There, There ifindforu, never mind, We will get that naughty CH after school for you :(

HS
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 07:02 PM
"SH*T OR GET OFF THE POTTY" i think the phrase goes!

Well that's a new one on me lads. ;D ;D ;D  I will definitely be using that at the earliest opportunity.  It's amazing what you can learn from this site.

PaulP, for christ's sake get out in the kitchen with that bloody  spice mix and put us all out of our misery >:(.  Save a bit so we can get it analysed.   If it does produce the goods i'm sure we'd have a whip round to pay for the analysis ;)
thats the best ive heared today me m8ty

Jerry, give him your address. Then you'll probably be able to tell us your results are no better for using it and it just tastes a little bit different but hasn't made any positive contribution to your curry cooking.

This whole thing is becoming very tiresome now and has extended over some weeks.  Obvioulsly some members patience is wearing very thin and this is beginning to show.  Too often people purport to have great knowledge and over time it emerges that it wasn't that great and probably not any better than that which was already known.  Yes, ifindforu, you've been on here, sporadically, for a long period of time.  You've contributed some good recipes, just as many other members have done.  Have you shared anything that has resulted in anybody saying.  YES, that's it.  BIR 100% guaranteed, ifindforu has cracked it for us and let us in on another BIR secret!!!  I think not.  If there is any more senior member who can correct me, then please do so by all means.

Or is it simply all hot air????  To suggest that the key is in the make of spices we buy is just trully beyond belief.  I initially went along with Rajah gold curry powder because i thought there may be some truth in it.  Now that has changed.  We need to purchase Eastern Star - Rajah is out), but TRS turmeric, East End coriander, MDH chilli powder, Natco cumin, etc.  Come on Terry at least acknowledge we have some intelligence please.

Just go back to providing good recipes and cut the crap about having the secret.  If you knew you would share it willingly, which is what most members are here to do - SHARE.  But in the absence of this piece of infinite wisdom which has failed miserably to manifest itself in one guise or another, I think the general concensus of opion is now that you don't possess this but would very much like to.  I'll try your spice mix as would any member on here and give you detailed feed back on the results.

Shit or bust time me old mate.  Put up or shut up.  Shape up or ship out.  Stop talking the talk and start walking th walk.  Or


S**t or get off the potty!!!!!
i was going to send you some but i dont like your attitude so keep guessing
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 07:04 PM
i was going to send you some but i dont like your attitude so keep guessing

Now see what you have done CH, You have upset the poor fella ;D

There, There ifindforu, never mind, We will get that naughty CH after school for you :(

HS
ay smack his bum
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 07:09 PM
ay smack his bum

Don't want to do that, CH might like it ;D

HS
Title: Re: Staff curry from start by Ifindforu
Post by: curryhell on November 29, 2011, 07:15 PM
Damn you Hotstuff. My secret's out now :(
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 07:17 PM
Damn you Hotstuff. My secret's out now :(

Sorry CH, But ifindforu bribed me with some spice mix ;)

HS
Title: Re: Staff curry from start by Ifindforu
Post by: curryhell on November 29, 2011, 08:08 PM
lp
Damn you Hotstuff. My secret's out now :(
Sorry CH, But ifindforu bribed  me with some spice mix ;)
HS
Shame on you Hotstuff. And I thought you were a man of principles >:(.  Just shows how wrong you can be about people doesn't it ;) if you know what I mean ;). Well I suppose I'll have to learn to live without the secret. But then again someone genuine may just come along and actually share knowledge that they do actually possess ::) I've waited this long and survived. I'm sure a few more years won't hurt. The elusive secret of the base, oh sorry I mean the spice mix will remain a mystery forever.
 But I will have loads of fun trying to discover it with like minded people and not be taken in by charletons and wind up merchants
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 08:12 PM
lp
Damn you Hotstuff. My secret's out now :(
Sorry CH, But ifindforu bribed  me with some spice mix ;)
HS
Shame on you Hotstuff. And I thought you were a man of principles >:(.  Just shows how wrong you can be about people doesn't it ;) if you know what I mean ;). Well I suppose I'll have to learn to live without the secret. But then again someone genuine may just come along and actually share knowledge that they do actually possess ::) I've waited this long and survived. I'm sure a few more years won't hurt. The elusive secret of the base, oh sorry I mean the spice mix will remain a mystery forever.
 But I will have loads of fun trying to discover it with like minded people and not be taken in by charletons and wind up merchants
thought you said what you havnt had you wont miss  sad you
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 08:13 PM
lp
Damn you Hotstuff. My secret's out now :(
Sorry CH, But ifindforu bribed  me with some spice mix ;)
HS
Shame on you Hotstuff. And I thought you were a man of principles >:(.  Just shows how wrong you can be about people doesn't it ;) if you know what I mean ;). Well I suppose I'll have to learn to live without the secret. But then again someone genuine may just come along and actually share knowledge that they do actually possess ::) I've waited this long and survived. I'm sure a few more years won't hurt. The elusive secret of the base, oh sorry I mean the spice mix will remain a mystery forever.
 But I will have loads of fun trying to discover it with like minded people and not be taken in by charletons and wind up merchants

I hear what your saying my friend, Couldn't agree more.  Onwards and upwards ;D

HS
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 08:17 PM
thought you said what you havnt had you wont miss  sad you

What the F*** are you on about

HS
Title: Re: Staff curry from start by Ifindforu
Post by: George on November 29, 2011, 08:30 PM
Where are you George...... This is forum abuse ;D

Yes, indeed, but I promised to delete only spam, rather than court controversy by editing or deleting anything else. I could ask Admin for revised terms of reference so that I attempt to 'snuff out' the first traces of abuse, and any retaliatory strikes. It would need enough people to support such a move.
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 29, 2011, 08:33 PM
Where are you George...... This is forum abuse ;D

Yes, indeed, but I promised to delete only spam, rather than court controversy by editing or deleting anything else. I could ask Admin for revised terms of reference so that I attempt to 'snuff out' the first traces of abuse, and any retaliatory strikes. It would need enough people to support such a move.

I'll be the first one to sign up George, Count me in

HS
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on November 29, 2011, 08:37 PM
Where are you George...... This is forum abuse ;D

Yes, indeed, but I promised to delete only spam, rather than court controversy by editing or deleting anything else. I could ask Admin for revised terms of reference so that I attempt to 'snuff out' the first traces of abuse, and any retaliatory strikes. It would need enough people to support such a move.

I'll be the first one to sign up George, Count me in

HS
and i will george count me in
Title: Re: Staff curry from start by Ifindforu
Post by: curryhell on November 29, 2011, 10:13 PM
thought you said what you havnt had you wont miss  sad you


Aye, sad me, but even sadder you.  At least i'm genuine and don't promise something i don't nor can't deliver mate.  You can only "spin" for so long before being found out or before people lose interest or  recognise you for what you really are.
Title: Re: Staff curry from start by Ifindforu
Post by: Razor on November 29, 2011, 10:25 PM
Terry,

just like you buy all the other spices are you afaid to buy,you dont blink when you buy jeera,,haldi,or other spices,   
you cant have had to much curry or you wouldnt be at me because i know how its done it seems like sour grapes to me.Take all those chillies off your name cause they mean nothing to me,just somone who thinks they know,GROW UP

Of course I buy all the spices, I have to, to create a spice mix but I begrudge buying my spices then having to pay again to mix them in a certain way that only you know! I also totally understand that you would like to make a bit of money on the side, fair enough but can you not see how bad it comes across?  Either you have the secret or you don't but if you do, could you not just post it instead of 'teasing'?

When you say that you want to make money, I'd assume that you mean by selling it on ebay and not off fellow cr0 members?

As for this comment;
Quote
Take all those chillies off your name cause they mean nothing to me,just somone who thinks they know,GROW UP

I'd happily lose the chillies mate, as they mean nothing to me either but I think that you'll find that it is YOU who "thinks they know" but you are not willing to share, shame...!

As our good friend Chriswg once had to write out 1000 times at school......"It would be incumbent of you to refrain from loquacity"

Ray ;)
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on November 30, 2011, 01:30 AM
would you like to try the mix ? for free then you can judge if you are honest

Yes, thanks, I would be delighted to assess your Eastern Star curry powder and spice mix (after all, I have nothing to lose and everything to gain). 

I would certainly give my honest opinion and, hopefully, it will do everything you say it does!   :P

I'll PM you address accordingly....
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on November 30, 2011, 01:33 AM
but I promised to delete only spam

Yes, that was your promise to members George.  If you have any integrity (which I know you do), you will stick to just that.
Title: Re: Staff curry from start by Ifindforu
Post by: George on November 30, 2011, 09:32 AM
but I promised to delete only spam

Yes, that was your promise to members George.  If you have any integrity (which I know you do), you will stick to just that.

I agree it's a difficult decision and I'm leaving it to Stew (Admin). Isn't it possible to change an agreement, promise or whatever, if it's by agreement with all the main parties?  I would still follow a policy of minimal moderation. I know it will be more controversial than sticking only to the deletion of pure spam. I'm pleased that hotstuff and ifindforu, at least, have indicated support. Do you really prefer to leave all the rude words and insults in place on this thread? Incidentally, I can never see the sense in closing a thread, on any forum, just because the topic is of too much interest; too successful almost.
Title: Re: Staff curry from start by Ifindforu
Post by: mickdabass on November 30, 2011, 09:56 AM
Just thought I would make a suggestion.
Terry -why dont you give CA a sample of this spice mix.
Im sure most members respect CA's opinions on this forum (bar a few exceptions - no names mentioned lol).
If CA gives it a thumbs up then perhaps then you could offer it to cr0 members at a specially discounted rate.
Title: Re: Staff curry from start by Ifindforu
Post by: alarmist10 on November 30, 2011, 10:10 AM
Makes sense to me, mickdabass............much more of a productive way forward than trading personal insults!!
al.
Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on November 30, 2011, 10:55 AM
Isn't it possible to change an agreement, promise or whatever, if it's by agreement with all the main parties?  I would still follow a policy of minimal moderation. I know it will be more controversial than sticking only to the deletion of pure spam. I'm pleased that hotstuff and ifindforu, at least, have indicated support. Do you really prefer to leave all the rude words and insults in place on this thread? Incidentally, I can never see the sense in closing a thread, on any forum, just because the topic is of too much interest; too successful almost.

I know it's totally off topic but, in my opinion, the question should be split into two parts:

1.  Does the forum need better moderation (and administration)?

Yes, definitely.  Not just for deleting spam, and not just for deleting or editing personal insults (or locking unproductive threads), but also in terms of mainting good housekeeping (i.e. ensuring that new threads are posted in the correct forum sections and that threads remain on topic) which is now a mess and getting worse by the day.

2.  Are you, George, appropriate for the role of a moderator?

No, definitely not.

I took some time to post what I consider to be the responsibilities and attributes of a moderator, which I still stand by, here:  http://www.curry-recipes.co.uk/curry/index.php?topic=5208.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5208.0)

And you, George, should still stand by your PROMISE to only delete spam (and not look for a creep in responsibilities).

Admin should seek moderators who appropriately fulfill the role.  I can think of a few who I would heartily recommend..and you are not amongst them, I'm afraid.
Title: Re: Staff curry from start by Ifindforu
Post by: PaulP on November 30, 2011, 11:17 AM
I agree with CA that George should only stick to removing spam.

If Admin (Stew) wants more moderation he should post a request for volunteers.

Paul

Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 30, 2011, 11:47 AM
I don't think that Admin is really interested, It appears that anything goes on here.
And no one seems to trust George with the task of full Mod duties, Don't know why,(and none of my business anyway). So things will just plod along in their own merry way as before, throwing insults at each other like we do.
So happy Day's

HS
Title: Re: Staff curry from start by Ifindforu
Post by: Whandsy on November 30, 2011, 12:28 PM
The things we put ourselves through in search of the perfect curry!! ;)
Title: Re: Staff curry from start by Ifindforu
Post by: George on November 30, 2011, 12:30 PM
Are you, George, appropriate for the role of a moderator?
No, definitely not.
I took some time to post what I consider to be the responsibilities and attributes of a moderator...

Well, you would say that wouldn't you? I don't agree with your idea of wide-scope moderation - your 'job description'. I think it leads to conflict and disagreement, as I believe you found after moving posts around, spring cleaning or whatever. I suggest moving one step at a time, which is why I propose deleting only blatant insults (as one step forward from the deletion of pure spam), like if someone uses an 'F' followed by asterisks, or other insults. I wouldn't, however remove reasonably polite criticism, like your comments above about me, or my implied comments that you failed as a moderator, so you're unlikely to think I could do any better.
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 30, 2011, 12:35 PM
The things we put ourselves through in search of the perfect curry!! ;)

But what is the "Perfect Curry". to me, It's the one best for me and my taste buds, and probably completely different to everyone else on this forum. You will never find one curry that will suite everyone ::) But do we really want too ;D

HS
Title: Re: Staff curry from start by Ifindforu
Post by: Whandsy on November 30, 2011, 12:41 PM
Quote
But what is the "Perfect Curry". to me, It's the one best for me and my taste buds, and probably completely different to everyone else on this forum

Very true, We've all heard good and bad reports about the same restaurant / Take away. One man's meat another mans poison and all that. Just as we think we've cracked it, another recipe / gravy / spice mix crops up that makes us doubt ourselves and off we go again in search of greener grass. I quite enjoy watching Julian on youtube but his base sauce has blown me out of the water and now throwing me back into self doubt

DOH!!!
Title: Re: Staff curry from start by Ifindforu
Post by: Les on November 30, 2011, 12:44 PM
Quote
But what is the "Perfect Curry". to me, It's the one best for me and my taste buds, and probably completely different to everyone else on this forum

Very true, We've all heard good and bad reports about the same restaurant / Take away. One man's meat another mans poison and all that. Just as we think we've cracked it, another recipe / gravy / spice mix crops up that makes us doubt ourselves and off we go again in search of greener grass. I quite enjoy watching Julian on youtube but his base sauce has blown me out of the water and now throwing me back into self doubt

DOH!!!

We live and learn my friend, That search for perfection never end's ;)

HS
Title: Re: Staff curry from start by Ifindforu
Post by: loveitspicy on November 30, 2011, 01:13 PM
WOW!

Ive just read through several pages to get the jist of this - well there is more heat radiating on this thread than on most of the pans in kitchens!!!

It makes for interesting reading - im not really sure about all the insults that have been thrown around - but you know, on a forum its easier to insult someone you never see - as far as the extraordinary spice mixture is concerned and this is my two pennies worth - its bollocks!!!! not saying that the mixture aint any good it probably is ok - but if it was all down to a couple of spoonfuls of mixture the whole world would know - there are millions of cooks out there passing down their ingredient secrets which then get passed on - as far as selling the stuff to others so be it - if someone has an idea to make a couple of quid its up to an individual to buy or not to buy and all the sellers always hype up their product to make it sell - NOW heres the interesting bit of this thread - as someone suggested pass some on to CA or whoever that can rattle a pan or two and make a decent curry - let them try it - im sure it would be tried the same day it arrived then everyone could know the result and if it is the dogs doodies i'm sure there would be many a sale - makes good business sense!

best, Rich
Title: Re: Staff curry from start by Ifindforu
Post by: PaulP on November 30, 2011, 01:48 PM
Hi Rich,

I might be the first one to receive the spice mix. As soon as I get it I'll cook a curry and report back to the forum.
I ate a madras last night that I cooked the previous night. It was really good even if I say so myself so I'm really looking forward to the test.

Cheers,

Paul

Title: Re: Staff curry from start by Ifindforu
Post by: Cory Ander on November 30, 2011, 02:40 PM
you failed as a moderator, so you're unlikely to think I could do any better.

George,

It's your hyperbolae, superlatives and emotive and negative language and comments, like this, that lead me to firmly believe that you are totally unsuitable as a forum moderator. 

I suggest, for the benefit of all our members, that you stick to only removing spam, as you promised!

Admin (well, thiis forum) needs to get some decent moderators, that are up to the task (as I specified in the referenced thread),....but I don't think that's about to happen any time soon, 'cos Admin really isn't interested (and hasn't been for a looooooooong time).  ::)

'Nuff said on the matter, from my end.... ::)

Title: Re: Staff curry from start by Ifindforu
Post by: George on November 30, 2011, 02:51 PM
Admin really isn't interested (and hasn't been for a looooooooong time).  ::)

I suggest it's a bit hypocritical of you to make negative comments about me, as in your last few posts, but then to react unfavourably when I speak a few home truths about you. I should add that I've always considered you one of the leading members of this forum in terms of your contribution, but that's different to having self control as a moderator.

Then you start laying into Stew (admin), when this forum wouldn't even exist if it wasn't for him.
Title: Re: Staff curry from start by Ifindforu
Post by: curryhell on November 30, 2011, 05:47 PM
Well, if ever a thread has gone slightly off topic, it most certainly is this one :o
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on December 02, 2011, 07:31 PM
i received my packet of gold yesterday from ifindforu.

it's in an air tight vac pack sealed bag - very impressive - enough for 2 off or maybe 4 off portions

the colour sits very well for me - it's lighter than the mouchak and quite a bit darker than the staff curry mix.

i want to keep it fresh so not going to taste it until i have base - aiming to make base next weekend.

many thanks to ifindforu - going to be interesting trying to work out how it differs from the mouchak.

ps i was thinking of making 2 off batches of staff curry one with mouchak mix and the other with the sent mix. however feel i'd like to try the curry2go vindaloo so will need to make base and prep.
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on December 10, 2011, 11:48 AM
the new base posted by ifindforu got me thinking about if a few further tweaks might work for the staff curry.

ended up trying the following additions:

carrot 70g
green chilli 1 off (cut up with scissors)
coconut flour 15ml

using tonight with ifindforu tikka.
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on December 11, 2011, 04:28 PM
the additions did not work. there was a taste that i did not like which was out of balance. quite a surprise given i rate all 3. it could be the coconut flour as i've never used it in base before (only used milk and block).

it has focused my mind though - the as spec recipe does not need improvement - it's a very decent curry.

the trouble is that it's given me the idea that i might be able to get closer to the BIR result using the as spec recipe as a starting point. i now realise this will take some time and may not be possible. i also want to try out a few changes relating to base that i've held back on in the past not wanting to spoil a good few litres of otherwise top notchy base. this small quantity (2 persons) makes failures just about ok.
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on December 14, 2011, 04:48 PM
the additions did not work. there was a taste that i did not like which was out of balance. quite a surprise given i rate all 3. it could be the coconut flour as i've never used it in base before (only used milk and block).

it has focused my mind though - the as spec recipe does not need improvement - it's a very decent curry.

the trouble is that it's given me the idea that i might be able to get closer to the BIR result using the as spec recipe as a starting point. i now realise this will take some time and may not be possible. i also want to try out a few changes relating to base that i've held back on in the past not wanting to spoil a good few litres of otherwise top notchy base. this small quantity (2 persons) makes failures just about ok.
[/quote
Jery M I think me and you think aike when it comes to spice I have come across a very nice and easy way for chicken tikka using only 3 ingredients superb taste cooked by my bengali friends wife. and these people know how to cook  get in touch TERRY
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on December 15, 2011, 04:22 PM
ifindforu,

we certainly do. there is no way that your recipe for tikka can be bettered for me and the family - it's a weakly treat. the trio of mint, green chilli and coriander are a delight.

i'm always eager to learn more and would certainly give the bangali recipe ago.

what the above idea was in a nutshell is to have a few variants of the staff curry. obviously going making it as is most of the time but now and then maybe a CTM variant or something like - for a Saturday tea as opposed to midweek.

best wishes.

link to ifindforu tikka http://www.curry-recipes.co.uk/curry/index.php?topic=4968.msg48047#msg48047 (http://www.curry-recipes.co.uk/curry/index.php?topic=4968.msg48047#msg48047)
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on December 29, 2011, 12:18 PM
tried this with ifindforu's chicken - pure heaven.

link to chicken http://www.curry-recipes.co.uk/curry/index.php?topic=7611.msg65858;topicseen#msg65858 (http://www.curry-recipes.co.uk/curry/index.php?topic=7611.msg65858;topicseen#msg65858)

the previous knock back forced me to retrench a little. tried the following this time which is stuff i feel i know:

recipe
used 16g root coriander cw/ 30ml coarse chopped leaf
added 5g coconut block
added 5 ml mustard oil (35ml in total so 14% mustard oil)
added 2.5 ml lime juice

this recipe was always good - i'm now essentially sorted. there is just one taste that's slightly out of balance - i can't really put my finger on it - it's not spice - i think it's the tin tomatoes which i'm going to reduce on next make to say 100ml and up the onion to compensate - it's a sort of dry taste can't really explain it. i may even have to use fresh tomato as this dish really does deserve it.

well pleased. i no longer feel a need to look at variants.
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on January 18, 2012, 06:01 PM
i've re tried the recipe reducing the tin toms - this has sorted that last nagging sort of dry taste.

i've also re tried it without the carrot and like both.

i've also found the standard recipe amount not enough for 2 people wanting to drown the rice

for info recipe as is x1.5 (std amounts). these days i'm weighing/counting straight into the pan):

cinnamon 2.5g (1.7)
cardamom 7 off (5)
asian bay 3 off (2)
onion 700g (470)
veg oil 37.5 ml (25)
garlic puree or g/g 7.5ml (5)
mix powder 15ml (10)
tin toms 150g (100)
water 150g (100)
salt 5ml (5)
coriander root 15g (10)
veg ghee 10g (7)
carrot (optional) 100g (70)
green chilli 2 off (i'm using sauce 15ml) (1)
coconut block 7.5g (5)
mustard oil 7.5ml (5)
lime juice 3.75 ml (say 5ml) (2.5)
tom puree 15ml (10)
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on January 22, 2012, 06:27 PM
it's dawned on me that on the last few goes i've foggotten to add fresh (frozen for me) coriander. so recipe needs to add an extra line just as the as spec recipe:

add fresh chopped coriander before serving 15 ml
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on January 28, 2012, 10:45 AM
i just can't get off this staff curry. the small amount is so tantalising for trying things out that you would not dare in a full base.

been watching the baskets at my local asian store following the curry2go red kashmiri chilli prompt. was interested in who bought what chillies. in short i like the nagga (chewytikka nagga sauce) and the curry2go red kashmiri and i always have stock of the thin green ones (i think equivalent to birds eye or certainly quite hot).

anyhow never tried the sort of squat fat variety having previously tried from supermarkets and not really gelled with. the variety from the asian store are very different and top notch (a tad like green pepper) - adds masses of flavour without the heat of the thin variety.

going to keep them too on stock for putting in base.

in the last make of the staff curry i used 1 off fat squat and 1 off thin - worked a treat.
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on January 28, 2012, 11:01 AM
this staff curry seems to offer real versatility.

on the last batch decided to try and get close to my fav kashmiri curry.

added sliced banana in place of meat on the reheat (i make the curry at least a day before needing and keep in the fridge). i also then tried adding in coconut flour into the pilau rice on reheat of the rice. result very nice and well pleased.

flush with confidence i then added in some carnation evaporated milk - quite a suprise. the dish now clearly on the lines of the kashmiri i know (obviously not BIR - the frying pan lies unloved at the mo and the important bassar was absent). the taste however was very much along the lines of CTM from my local restaurant. the suprise being that the staff curry mix powder although very different to "BIR" sat very. begs questions on the mix powder's use in general terms. i feel i need to try out the staff mix on my next pucker frying night.

on a very picky note to myself for future i think amount of carrot needs to come down. also the amount of oil is a tad too low (3%) even with the high onion proportion and is resulting in some water.
Title: Re: Staff curry from start by Ifindforu
Post by: curryhell on January 28, 2012, 11:36 AM
Good to see that you are still investigating and developing this Jerry.  Keep up  the good work ;)
Title: Re: Staff curry from start by Ifindforu
Post by: natterjak on January 28, 2012, 06:54 PM
I cooked today using this recipe (the OP in this thread) as inspiration, but not following it to the letter.  I substituted tomato puree for the whole tomatoes and after the initial frying stage I transferred to a slow cooker for 4 hours on low.  The result was great but having used chicken I think I'll try lamb or beef next time as the flavours and long slow cook seem (to me) to better suit a meat with a robust flavour.  In fact I think it would be fab with a cheap cut of beef.  Also I'm not a big fan of the texture of slow cooked chicken.

But as Jerry has said, it's a fine base recipe which will allow for plenty of variations according to what ingredients might be to hand.  I'd like to scale it up to proportions which will suit a whole beef brisket joint as this would make an ideal slow cooker meal which would yield enough portions to keep me happy for nearly a week!  ;D
Title: Re: Staff curry from start by Ifindforu
Post by: madeinbeats on February 01, 2012, 10:23 PM
I'm still knocking these out myself. Just tastes so fresh and vibrant... Made it on Sunday with lamb; lamb is the best meat for me in a curry. I also added 2 teaspoons of Patak's chutney (personal choice on which one) for some umami, or tomato ketchup will do the same thing.
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on February 01, 2012, 11:08 PM
I'm still knocking these out myself. Just tastes so fresh and vibrant... Made it on Sunday with lamb; lamb is the best meat for me in a curry. I also added 2 teaspoons of Patak's chutney (personal choice on which one) for some umami, or tomato ketchup will do the same thing.
try a few potatoes in it as you are cooking it all the best
Title: Re: Staff curry from start by Ifindforu
Post by: madeinbeats on February 01, 2012, 11:50 PM
I'm still knocking these out myself. Just tastes so fresh and vibrant... Made it on Sunday with lamb; lamb is the best meat for me in a curry. I also added 2 teaspoons of Patak's chutney (personal choice on which one) for some umami, or tomato ketchup will do the same thing.
try a few potatoes in it as you are cooking it all the best

Thanks, I always do mate :-)
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on February 02, 2012, 11:23 AM
I'm still knocking these out myself. Just tastes so fresh and vibrant... Made it on Sunday with lamb; lamb is the best meat for me in a curry. I also added 2 teaspoons of Patak's chutney (personal choice on which one) for some umami, or tomato ketchup will do the same thing.
try a few potatoes in it as you are cooking it all the best

Thanks, I always do mate :-)
talking to my boss last night,he said a little lime pickle goes well in the staff curry havnt tried myself though not yet
Title: Re: Staff curry from start by Ifindforu
Post by: madeinbeats on February 02, 2012, 11:37 AM
I'm still knocking these out myself. Just tastes so fresh and vibrant... Made it on Sunday with lamb; lamb is the best meat for me in a curry. I also added 2 teaspoons of Patak's chutney (personal choice on which one) for some umami, or tomato ketchup will do the same thing.
try a few potatoes in it as you are cooking it all the best

Thanks, I always do mate :-)
talking to my boss last night,he said a little lime pickle goes well in the staff curry havnt tried myself though not yet

Hey, lol, I'm a chef and I didn't even know it  :P At the moment I'm using brinjal (aubergine) pickle. I like lime pickle too but I think a lot of westerners think you should be cleaning the bathroom sink with it, not eating it :-) So yeah guys, try a bit of pickle in your curries, see what you reckon!!
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on March 25, 2012, 10:41 AM
these effectively small batches of base are spot on for trying things out.

i had mustard oil on my mind for adding into base. mustard oil being a must for me in marinades.

in short i'm won't be using it again in base. if it does makes a difference (i can't tell any) then it's too small to detect.
Title: Re: Staff curry from start by Ifindforu
Post by: ifindforu on March 27, 2012, 11:31 PM
Now slowly start adding water to bhuna it tjat means cook slowly for about 2 hours

I thought "bhoona", as a process, is to fry powdered spices (or a paste of powdered spices) in oil; not slow cooking them, with lots of other stuff, in water?
bhuna means slow cook water must be added not to burn the spices too much,by the way water is added slowly bit at a time but as you seem to know everything you have nothing to learn off me
mind you C/A i have nothing to learn off you
Title: Re: Staff curry from start by Ifindforu
Post by: Bengali Bob on May 04, 2013, 01:46 PM
Looking forward to making this tonight. Happy days!

Rob  :)   
Title: Re: Staff curry from start by Ifindforu
Post by: Bengali Bob on May 04, 2013, 11:45 PM
Made a few changes.  Result was pretty good, not quite there as I've been shown, but near enough.  Hopefully get a few pics up tomorrow and some discussion going on Bengali staff curry, and how it relates/has been developed/adapted etc. into modern day BIR faire.

Rob  :)
Title: Re: Staff curry from start by Ifindforu
Post by: Peripatetic Phil on May 04, 2013, 11:52 PM
Made a few changes.  Result was pretty good, not quite there as I've been shown, but near enough.  Hopefully get a few pics up tomorrow and some discussion going on Bengali staff curry, and how it relates/has been developed/adapted etc. into modern day BIR fare.Rob  :)

Jolly good.  But did you make the "few changes" because it did not taste as you hoped it would, or because you lacked certain ingredients, or for some other reason(s) ?

** Phil.
Title: Re: Staff curry from start by Ifindforu
Post by: Bengali Bob on May 05, 2013, 12:18 PM
Made a few changes.  Result was pretty good, not quite there as I've been shown, but near enough.  Hopefully get a few pics up tomorrow and some discussion going on Bengali staff curry, and how it relates/has been developed/adapted etc. into modern day BIR fare.Rob  :)

Jolly good.  But did you make the "few changes" because it did not taste as you hoped it would, or because you lacked certain ingredients, or for some other reason(s) ?

** Phil.

I couldn't see how the spice mix in the recipe was going to work Phil.  So I just used turmeric and mix powder.  Got carried away a bit (after finding some notes I made) and ended up making a staff curry similar to my local TA.  Cassia bark, panch phoran, green cardamon, clove, and 10 sliced green chillies.  Chicken shatkora bhuna. Very tasty.

Rob  :)

 
Title: Re: Staff curry from start by Ifindforu
Post by: JerryM on May 11, 2013, 11:55 AM
Got carried away a bit (after finding some notes I made) and ended up making a staff curry similar to my local TA.  Cassia bark, panch phoran, green cardamon, clove, and 10 sliced green chillies.  Chicken shatkora bhuna. Very tasty.

Bengali Bob,

i can understand exactly what you say. this as spec dish is so tantalizing in that it shouts out, "make me as you would like to suit your own taste buds".

when time permits i'd really like to try out a few variations or "versions". in your version how are you getting the shatkora bit.
Title: Re: Staff curry from start by Ifindforu
Post by: Ader1 on September 01, 2014, 05:01 PM
You all know that staff in the indian take away or restaurant eat different curry than comercial curry but is still damn good so ive decided to share what ive seen with you
Ok here is the mix
2 spoons of chilli powder
8 spoons of donia /corianda
1 spoon of haldi /turmaric
1 spoon of jeera /cummin
in a saucepan put about half a mug of oil,1 piece of cinamon 5 caddamoms,and 2 bay leaves
start frying for about 4 mins stirring making sure no burning.Now ad some chopped onion finely choped about 2 large onions,also add a spoon sull of garlic ginger paste the ratio is 2 times ginger to 1 times garlic,plus some salt
keep stirring for about 6 mins now add 2 deswrt spoon of spice powder 2 fresh tomatoes cut into halves also add your meat.Now let the mix powder fry for about 30 seconds.Now slowly start adding water to bhuna it tjat means slow cook for about 2 hours.to make hotter add a little lemon and some more chili.This mix is nearly always used in bengali homes by the time 2 hours have past the onions   and tomatoes would have melted giving you a nice curry dont forget fresh coriander the last 2 mins. THIS IS STAFF CURRY.hOPE YOU ENJOY

This isw very similar to the staff curry which I saw being made a few times at my local restaurant.  But the did add a few cloves.  I never did find out what their spice mix was made of.  The owner wasn't very forthcoming in sharing information..
Title: Re: Staff curry from start by Ifindforu
Post by: Sverige on August 19, 2017, 06:02 PM
Just made a staff curry with reference to H4ppy Chris's YouTube vid and was struck how similar (identical?) the recipe was to this one posted years ago by ifindforu. Seems the BIRs do all cook their staff curries the same way.
Title: Re: Staff curry from start by Ifindforu
Post by: Secret Santa on August 19, 2017, 10:13 PM
Seems the BIRs do all cook their staff curries the same way.

Or Chris half-inched the recipe from ifindforu!  ;)
Title: Re: Staff curry from start by Ifindforu
Post by: Onions on August 20, 2017, 11:05 AM
Seems the BIRs do all cook their staff curries the same way.

Or Chris half-inched the recipe from ifindforu!  ;)

Now then SS, would he ever do such a thing! ;)
Title: Re: Staff curry from start by Ifindforu
Post by: livo on November 21, 2018, 10:03 PM
i received my packet of gold yesterday from ifindforu.

it's in an air tight vac pack sealed bag - very impressive - enough for 2 off or maybe 4 off portions

the colour sits very well for me - it's lighter than the mouchak and quite a bit darker than the staff curry mix.

i want to keep it fresh so not going to taste it until i have base - aiming to make base next weekend.

many thanks to ifindforu - going to be interesting trying to work out how it differs from the mouchak.

ps i was thinking of making 2 off batches of staff curry one with mouchak mix and the other with the sent mix. however feel i'd like to try the curry2go vindaloo so will need to make base and prep.

Did anything ever come out of this? Did the forum eventually discover the formula or brands used in ifindforu's mixed powder? Even after receiving a batch, I can't see any further reference to it in Jerry's subsequent posts.

Comment, Geewhiz, there were some turbulent and emotive posts in the period just before I joined the forum. There was obviously a lot of passion about the true BIR curry. Whenever I go back and read old posts the tension is palpable.
Title: Re: Staff curry from start by Ifindforu
Post by: Sverige on November 22, 2018, 07:37 AM
IFFU mix powder blend is here: http://www.curry-recipes.co.uk/curry/index.php?topic=7635.0

I think he subsequently started making up bags of it and selling on eBay, using Jalpur Garam masala and eastern star curry powder. No idea how well it went for him, but Jerry seemed pleased with the product.

The IFFU blend is the one I most commonly use at home, although I mix it myself.  Really good, in my estimation at least.
Title: Re: Staff curry from start by Ifindforu
Post by: livo on November 22, 2018, 08:40 AM
Thanks for that Sverige.  Turns out it was easy to find anyway in the List of Mixed Powders thread.  :o  Plus my oldtimers is setting in.  I'd included it in my own analysis 2 1/2 years ago, and as it turns out I've pretty much been using it ever since. Doh!!! ???  Only difference being that I haven't used his stipulated brands and I doubt I can obtain them easily out here.

I love the post you linked to.  Created at 5.26 am on Xmas morning. Modified at 8.44 am and IFFU is on his way to have a pint.  Well it was Xmas.

Funny place an internet forum.  I've been reading the different threads about this.  People hounded Ifindforu for his Mixed Powder "Secret", which turned out to be a pretty ordinary ration of common spices with just Eastern Star curry powder and Jalpur Garam Masala as stipulated brands to use.  He probably deserved to be hounded because he did appear to be teasing it out quite  a bit.  Shortly after he released it to the forum, people went out and discussed the purchase of Jalpur GM. IFFU was asking for people to feedback on it's use.  Nada, nought, nothing, zip.  Nobody appears to have even hinted that there was anything even barely noticeable in it's use.  In fact it appears that nobody said anything at all.
Title: Re: Staff curry from start by Ifindforu
Post by: Peripatetic Phil on November 22, 2018, 10:22 AM
Funny place an internet forum.

Internet fora are indeed very odd places.  I am often surprised that the phrase "forum rage" hasn't yet entered most people's idiolects, unlike "road rage".  I think that the two phenomena are very similar in many respects.

** Phil.