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I've just spent the afternoon trying to match a bought curry base sampleI can't do itThe best flavour simply isn't thereTo add to my frustration I made a curry, using a bought restaurants curry gravy.You know what?It was 100% perfectIf I could make the gravy then I could make the curryYes, I have made several times 100% copies of BIR curries, but only when I use a bought curry baseSeriously, if you compare a bought curry base to what you make at home, it is not the same.The "secret" is the gravy
Hey Haldi, you've motivated me to try and buy some base from my local. Do you find the bases from all your locals taste similar or are they all just good in different ways?Cheers, BB.
Also, have you ever tried adding mooli? I just ask because you said the missing taste was vegetablish.Cheers, BB.
There are a number of "demo" base recipes on this site. Saffron, Rajver, etc etc.Assuming the statement above is true - "the secret is in the base" - then why do these recipes not do the trick?Is it an issue of scale? Chef's "forgetting" a key ingredient? These are crap BIRs?-- Josh
Is it an issue of scale? Chef's "forgetting" a key ingredient? These are crap BIRs?For Haldi to say that using the base sample, the curry was 100%, is a huge statement.-- Josh
Now THATS what I call "spot on" ! Listen to this man, the "secret" is in the base! It is where the essence of the BIR taste and aroma is developed. THIS is where "the magic happens". The final cooking process is simply a tweak that produces the variations. Without a replica BIR base you're f&*ked! That is if REALLY replicating a BIR curry is your aim
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Thanks TamalaI hev narrowed my search to this single area
You get that she's being a bitch right?