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Quote from: sotonowl on May 12, 2017, 06:57 PMThis base is top notch, i've tried a few from this site now and this is the best one. I'm of the opinion though that too much onus is put on the quality of base sauces. I reckon they don't influence the finished article like most people think, the secret I have found to be in the cooking technique of the final curries. Mine are now up there with the best restaurants or takeaways I've tried. It's taken some time to get there but I'm finally happy, I feel i've arrived at my destination and to quite an extent it's thanks to this site, thanks to admin and everyone.sotonowlIt's good to hear that you have achieved what you are looking for. What do you think is the key to your success, technique wise?king regardsSL
This base is top notch, i've tried a few from this site now and this is the best one. I'm of the opinion though that too much onus is put on the quality of base sauces. I reckon they don't influence the finished article like most people think, the secret I have found to be in the cooking technique of the final curries. Mine are now up there with the best restaurants or takeaways I've tried. It's taken some time to get there but I'm finally happy, I feel i've arrived at my destination and to quite an extent it's thanks to this site, thanks to admin and everyone.
Quote from: sotonowl on September 06, 2013, 07:32 PMThe search goes on but are we looking for a meal or a memoryHmmm, a good deep philophical question. Personally I am looking for a meal that evokes a memory; after my last report, I tried marinading raw chicken in the "sauce" (really too thick to be described as such) that remained after making and eating the last bhuna chicken, but the results were not impressive. I have just today bought some more Dutch onions to make a new batch of base, so will be trying again in the near future, but I am now completely out of Kasoori methi (which is not available locally) so the next bhuna will have to wait until that has been replenished, which will involve a train journey to Ashford and back ...Incidentally, I do remember from my New Delhi / Finchley Road days that I always ate their bhuna chicken with chapatti; I think I shall have to make these next time, as so far I have not found that bhuna and pulao rice work well together at all.** Phil.
The search goes on but are we looking for a meal or a memory
I will indeed. Somewhat preoccupied at the moment trying to get multiple medications into my cat twice a day (he has severe respiratory problems) so little time to cook curries, but when the opportunity arises a further attempt at Bob's bhuna is indeed on the cards.(Update) So, having successfully administered the last of the day's medication, I am now defrosting a free-range chicken breast with the aim of producing my second 976bar Chicken Bhuna. The only change I propose to make from last time is to increase the amount of Kasoori methi; as there will be only 50% of the chicken that I used last time, I am hoping that the flavours will be more intense.(Continued). I regret, no improvement. The sauce (if I may use that term for a dish that is supposed to be dry) had quite a pleasant flavour, although whether it was the true bhuna flavour that I am seeking I am less sure. But that flavour simply did not infuse itself into the chicken. I cannot help but feel that for a dry-cooked dish such as chicken bhuna, using pre-cooked chicken is not the way to go. Pre-cooked chicken in a rich sauce is one thing, because (a) one picks up a great deal of flavour from the sauce, and (b) the flavours from the sauce infuse themselves into the chicken. But for a dry-cooked dish such as chicken bhuna, I think that fresh chicken will be the way to go. I shall try that next time** Phil.
Quote from: sotonowl on August 17, 2013, 10:41 AMhttp://www.curry-recipes.co.uk/curry/index.php/topic,6248.0.html It was 976bar's recipe, he has reawakened my love of bhuna dishesOK, so tonight I tried Bob's recipe, made with only very minor deviations (Rajah mixed masala in lieu of mix powder, only two ladles of base in total), and I have to say it was not bad. Rexture/consistency-wise it was perfect, but to my mind it lacked depth of flavour. I can think of two possible reasons for this :Although the recipe calls for garlic puree and ginger puree, it doesn't (as far as I could see) use them, so they were not addedBob does not specify how much pre-cooked chicken, and I put in two whole breasts (cut into curry-sized pieces), which is sufficient for at least two meals, so the spices were distributed over perhaps twice as much meat as Bob intendedThose aspects apart, it was definitely heading in the right direction; next time I shall either increase the spices or reduce the chicken, in the hopes of approaching ('though I fear I will never reach) the Chicken Bhuna of the New Delhi restaurant, Finchley Road, in the early 70's.** Phil.
http://www.curry-recipes.co.uk/curry/index.php/topic,6248.0.html It was 976bar's recipe, he has reawakened my love of bhuna dishes
sotonowlLooks a good home cooked supper, heavy on the oil, but hey With your talk of dry Bhuna's, is your curry what you consider a dry Bhuna?cheers Chewy
