Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: barrie44 on April 22, 2009, 02:16 PM
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HIYA ALL I HAVE BEEN EXPERIMENTING WITH BIR`S FOR AT LEAST FIVE YEARS NOW AND RECENTLY PURCHASED KRIS DILLON`S NEW BOOK.I HAVE TRIED MANY BASES AND KEEP COMING BACK TO HIS ONE.HIS NEW BASE IS THE BEST SO FAR BY FAR.I HAVE COOKED BIR`S AT ULTRA HIGH HEATS AND DO NOT THINK THIS IS NECESSARY.IN THE NEW BOOK THE NEW BASE IS THE BEST YET AND LOOKING THROUGH THE BOOK READ THE CHICKEN METHI RECIPE.IN IT HE MENTIONS THE TOFFE TASTE.HE SUGGESTS FRYING FRESH OR DRIED METHI LEAVES AT AN EARLY STAGE.I HAVE ADOPTED THIS METHOD IN MY CURRIES AND HAD A EUREKA MOMENT IMMEDIATELY.THIS IS BY FAR THE BEST CURRIES I HAVE DONE AND HAVE HAD IN ANY RESTAURANT.I HAVE TRIED MANY BASES AND RECIPES ON THIS SITE AND HAD SOME SUCCESSES NONE AS SUCCESSFUL AS THIS ONE THOUGH.IF ANYONE WOULD LIKE ANY INFORMATION ON INGREDIENTS,ORDER OF PLAY OR TECHNIQUES THEN JUST ASK.MANY THANKS TO THE CRO SITE AND KEEP UP ALL THE GOOD WORK.
SPICY REGARDS
BARRIE
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HIYA ALL I HAVE BEEN EXPERIMENTING WITH BIR`S FOR AT LEAST FIVE YEARS NOW AND RECENTLY PURCHASED KRIS DILLON`S NEW BOOK.I HAVE TRIED MANY BASES AND KEEP COMING BACK TO HIS ONE.HIS NEW BASE IS THE BEST SO FAR BY FAR.I HAVE COOKED BIR`S AT ULTRA HIGH HEATS AND DO NOT THINK THIS IS NECESSARY.IN THE NEW BOOK THE NEW BASE IS THE BEST YET AND LOOKING THROUGH THE BOOK READ THE CHICKEN METHI RECIPE.IN IT HE MENTIONS THE TOFFE TASTE.HE SUGGESTS FRYING FRESH OR DRIED METHI LEAVES AT AN EARLY STAGE.I HAVE ADOPTED THIS METHOD IN MY CURRIES AND HAD A EUREKA MOMENT IMMEDIATELY.THIS IS BY FAR THE BEST CURRIES I HAVE DONE AND HAVE HAD IN ANY RESTAURANT.I HAVE TRIED MANY BASES AND RECIPES ON THIS SITE AND HAD SOME SUCCESSES NONE AS SUCCESSFUL AS THIS ONE THOUGH.IF ANYONE WOULD LIKE ANY INFORMATION ON INGREDIENTS,ORDER OF PLAY OR TECHNIQUES THEN JUST ASK.MANY THANKS TO THE CRO SITE AND KEEP UP ALL THE GOOD WORK.
SPICY REGARDS
BARRIE
Hi Barrie,
Its very interesting about the fresh methi giving this result, something I will have to try,
BTW Kris is a woman,
Thanks for your input,
Bob
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how embarrassing is that thanks for telling me about her.no wonder i couldn`t find him.
cheers
barrie
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barrie44,
what would u say in the new KD base is making such a big improvement to the original.
it's one to ponder for me as i've not made the KD original base (felt a need) since i've started using the CRO bases.
ps to gary - fancy parker21's toffee description gaining publishing merit. (gary got me up the learning curve when i joined on how to cook and toffee was and is a big part of it).
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hiya jerry m i have also made quite a few on here as well and have adopted some parts.kd`s base has always worked for me.the new base fries the onions for the base before boiling giving a much nicer smell.the finished result is also of a better texture and more flavourful.i would normally add some muli and other veg sometimes.the toffee-smokey taste however has nothing to do with the base.heat is a factor although it is the methi thst does it.i have come close to the taste without methi the difference is quite a lot with methi though.someone on here mentioned methi years ago although they were saying throw it in at a later stage.the book says fresh methi in at the beginning for 5-10 minutes and dried methi for about 10 seconds.i would always fry a cuple of tablespoons of diced onion and about a tablespoon of both chopped garlic and ginger in at the beginning making sure no smoke rises hence not burning them at this stage then i would put the methi in and then the base.the onion and garlic and ginger were another tip on this site which i will always use.i do believe that kd`s base is the best some of the bases on here call for loads of spices sometimes making it gritty.some have even said to put about 2 pints of oil in the base.i think kd`s is a good starting point and quite easy to personalise.
regards
barrie
ps yeah i did see the toffee-smokey line a long long time ago on here also and that does give the best description of the taste.as soon as i saw that written i realised that it is that taste that we all are after.
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barrie44,
appreciate the in depth reply. all sort of makes sense. the "sort of" being:
the boil fry onion is something i've wrestled with. in the end i've concluded if u make the base well using boil it's every bit as good.
the rest is the methi. have u tried the fresh. there has been a recent post which concluded it was not worth buying - trouble is i keep seeing loads of the stuff in my local asian store. i guess it could well be for traditional and not BIR. i tend to go with traditional as i currently feel i've concluded i don't like curry with it in. hence the interest - the earlier addition may be something i'm missing and could work for me (i've tried adding with the spice, just before the base and after the base with the same -ve result).
could u clarify exactly when for the dried and do u grind it. i was expecting it to go in with the garlic/ginger ie be fried in advance of adding the spices so the timing would be garlic/ginger/methi, spices, base.
best wishes
ps on the oil i too feel it crucial aspect - i've settled on about 13% of the onion weight
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Hi Barrie44
Wondered if its at all possible for you to list down some of the recipes from Kris Dhillons new book. I am undecided whether to buy it or not due to some of the reviews the book has been given on Amazon. CQ
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I put a qtr lev tps of ground-up dried methi leaf (KD recommends grinding dried methi leaf in her first book), into the hot oil along with a (BE) spice mix, chilie powder etc, when I do a madras. As the oil is warming beforehand I chuck in a finely chopped chilie, and when it starts sizzling briskly, I know the oil is hot enough to fry the spices without burning them (a Bruce Edward's technique).
I also use a very heavy frying pan, this helps contol the heat also. It's very easy to burn spices in a thin wok-type pan.
In goes the spices plus methi, followed by 30 seconds to a minute of frying, then in goes the base in stages. It's not perfect by any means but the results are better than any of my local BIRs, but I would say not quite up to the best BIRs in the land!
I tried leaving-out the methi, and also adding it later, but neither is as good.
Interstingly I still rate KDs base, although my version has evolved, I include home made chicken stock, small quantities of carrot & celery, and one or slight variations in technique.
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I am undecided whether to buy it or not due to some of the reviews the book has been given on Amazon. CQ
I know what you mean CQ
This would be my third version of the book
My second copy hasn't even been curry stained yet
I didn't need any of the newer recipes
I've just read the Amazon reviews
I think KD hasn't seen a menu from a BIR takeaway for a while
That's what we really wanted, wasn't it?
Madras, Vindaloo, CTM, Phall,Tikka etc.
All the favourites and a really good base, but pork with sprouts?
I've never seen pork in a BIR
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i would have thought most experienced members on this site are well beyond what the kd book can teach. i am confident my best efforts are well beyond those which the books teach. and i am sure any new tips from the book will end up posted here anyway.
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Yes I agree with you Derek Dansak to a certain degree, but, there is always an element in the equation when it comes to may be learning possibly more, even though you feel very happy with the dishes you are producing anyway. CQ
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thankyou cq.as i said earlier i have tried many differnet ways on this site and in other books and theonly reason i tried them was for wanting to improve and obtain hopefully perfection.i do feel i will always try improving though i would be ignorant to think otherwise.and incidently there are a few little changes in the book which in my humble opinion make those important differnces.i agree with another post on here where they say people on this site are a little bit better than the book.yes although if you combine all of the little bits of information then you can get to that goal."a little knowledge is dangerous"they say especially in the kitchen.
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reply to jerry m
yeah jerry i always up until now boiled them.frying however is a little bit better on the nose whilst cooking also i feel you will get a much sweeter taste by frying.a long time ago i tried frying onions until quite dark and blending that seperately and that gave pretty good results tastewise however that was trying a more traditional curry just saying that frying does taste different.the book does suggest both fresh or dried i have not tried fresh yet although i will.the order would be ginger garlic methi all within seconds of each other however kd`s way is then base then spices and meat.the new book seems to cook at a lower temperature as well which thankfully helps with any splattering or glooping also.i do not grind it no just rub it a little between your hands just to realease the flavours a little.back to the book first attempt from the new book made with only the base different and the methi in early gave me very good results everything else in the book is more or less the same and i agree with somebody earlier saying that we want differnt dishes in the book.kd has given us the clues i feel and it is just up to us to personalise them how we like them.
warm regards
barrie
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to cq i will put some of the book on here.i wonder if the moderators can tell me if the site is allowed to have stuff from the book on here copyright etc.
regards
barrie
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to adriandavidb
cheers for the reply i didn`t ever notice the methi in the first book and i have been using that for years doph!if you look in a lot of bir curries these days (although i know they can differ greatly)you can see bits of methi and coriander both aof which do not look small enough to have been ground so i would say to just rub with your hands.i do believe a little ginger garlic and sliced or finely chopped onions make a big differnce also in texture and flavour.as i have said in a recent post the kd base is the start all the clues are there just personalise it to your liking like i am sure each restaurant personalises their own curries just to be different.
regards
barrie
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brought a huge pile of fresh fenugreek leaves yesterday. where do i start? shall i fry 1 tbs before adding garlic paste etc?
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brought a huge pile of fresh fenugreek leaves yesterday. where do i start?
Perhaps you could try reproducing Domi's results here: http://www.curry-recipes.co.uk/curry/index.php?PHPSESSID=ec5aae652f1be2b9033addedf11d47a9&topic=3470.msg31079#msg31079
Sounds interesting. I'd be interested if you find that you can also produce "the taste" and "the smell" without using a base?
I would try it myself but I can't get fresh or frozen fenugreek.
Presumably you can freeze any surplus fresh fenugreek.
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the book says fresh methi in at the beginning for 5-10 minutes and dried methi for about 10 seconds.i would always fry a couple of tablespoons of diced onion and about a tablespoon of both chopped garlic and ginger in at the beginning making sure no smoke rises hence not burning them at this stage then i would put the methi in and then the base.
DD,
i'd start here. for me this says fry the fresh in oil before the g/g and fry the dry with the g/g. i too was thinking of buying the fresh. will await your thoughts though given your ahead of me.
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good advice. need some base now ! this diy bir is a high maintainance occupation ! ;D. i brought a few bir takeaways last week (amazing ones). it occcured to me just how much work goes into doing it yourself at home !
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I put a qtr lev tps of ground-up dried methi leaf (KD recommends grinding dried methi leaf in her first book), into the hot oil along with a (BE) spice mix, chilie powder etc, when I do a madras. As the oil is warming beforehand I chuck in a finely chopped chilie, and when it starts sizzling briskly, I know the oil is hot enough to fry the spices without burning them (a Bruce Edward's technique).
I also use a very heavy frying pan, this helps contol the heat also. It's very easy to burn spices in a thin wok-type pan.
In goes the spices plus methi, followed by 30 seconds to a minute of frying, then in goes the base in stages. It's not perfect by any means but the results are better than any of my local BIRs, but I would say not quite up to the best BIRs in the land!
I tried leaving-out the methi, and also adding it later, but neither is as good.
Interstingly I still rate KDs base, although my version has evolved, I include home made chicken stock, small quantities of carrot & celery, and one or slight variations in technique.
Hi there,
in this recipe the methi is used as a vegetable rather than a herb so if you are using the dried version, don't grind it. I must say though, that fresh methi is the best for this sish and dried is a barely adequate substitute although I used the dried for the dish in the photo as you can't get fresh methi in Australia and I didn't have any growing as it was winter. it was still pretty good. Kris
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how embarrassing is that thanks for telling me about her.no wonder i couldn`t find him.
cheers
barrie
Hi Barrie,
don't worry about it, you are not alone...Kris
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how do you prove who you are then forgive me for being a little suspicious
barrie
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barrie44,
i must admit i'm not a particularly trusting sole and it had crossed my mind too. what put me off was the "the" in the name which i felt was not the KD i'd felt i'd come to know (through the KD1 book).
but hey ho does it matter if it's a win win.
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barrie44,
what put me off was the "the" in the name which i felt was not the KD i'd felt i'd come to know (through the KD1 book).
Jerry,
I think the "the" was needed as there was/is a member on here called Kris Dhillon already
Bob
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how do you prove who you are then forgive me for being a little suspicious
barrie
I forgive you already but I don't know how to prove who I am. Do you have any suggestions. Kris
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barrie44,
i must admit i'm not a particularly trusting sole and it had crossed my mind too. what put me off was the "the" in the name which i felt was not the KD i'd felt i'd come to know (through the KD1 book).
but hey ho does it matter if it's a win win.
Yes it does sound a bit pompous doesn't it? But when I registered there was a Kris Dhillon registered already and that was the first thing that came to mind. The Kris Dhillon who wrote The Curry Secret seemed a bit long. Kris
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i've ordered the new book and just appreciate talking curry.
very strange on the registered names but not for pondering for me.
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how do you prove who you are then forgive me for being a little suspicious
barrie
This IS Kris
Check the email details
Thanks for joining the chat, Kris
I'll be getting your book too
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hi Kris, look forward to hearing your input on the forum, cheers DD
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This IS Kris
Check the email details
Thanks for joining the chat, Kris
I'll be getting your book too
Someone could have registered with one email address then changed it to that one. Can we get Admin or a moderator to send an email to confirm that she has indeed registered?
Cheers,
BB.
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This IS Kris
Check the email details
Thanks for joining the chat, Kris
I'll be getting your book too
Someone could have registered with one email address then changed it to that one. Can we get Admin or a moderator to send an email to confirm that she has indeed registered?
Hi Bobby Bhuna,
get on to my website www.thecurrysecret.co.uk click onto Contact Kris and e-mail me through the website.
Kris
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Hi Kris i hope you don't mind me editing your posts as i assume your browser is not working too well with forum boards, i have to change the quotes around the make the post more readable for continuity. appreciate your input. UB.
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adding 2 tbs of fresh methi leaf at start added a nice tangy flavor that i recomend. i wouldnt call it a toffee flavor though. its a lot nicer than dried methi which can be bitter. i think more members should try this as its quite a noticable positive chnage in flavor. not decided yet if its part of the missing 5 percent.
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Hi Bobby Bhuna,
get on to my website www.thecurrysecret.co.uk click onto Contact Kris and e-mail me through the website.
Kris
Done, and I can confirm that The Kris Dhillon is indeed the Kris Dhillon! 8) Thanks very much for that Kris, it's always good to know you you're speaking to (you can get some people having a laugh, trying to lead us up the garden path - that's why I'm always sceptical at first). It's great to see you're on board.
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Hi Kris i hope you don't mind me editing your posts as i assume your browser is not working too well with forum boards, i have to change the quotes around the make the post more readable for continuity. appreciate your input. UB.
No problem, what do I need to do to make my browser work better? Kris
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No problem, what do I need to do to make my browser work better? Kris
The quotation insert should be automatic by using this button (http://www.curry-recipes.co.uk/curry/Themes/orange-lt07/images/english/quote.gif). if not use this button (http://www.curry-recipes.co.uk/curry/Themes/orange-lt07/images/bbc/quote.gif)place the start quote at the start of the intened highlight area and the end quote at the stop point, if that makes sense anyhow looks like you got the hang of it all ready. :)
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i think it may not have been the browser. it looked as if Kris had typed without realising inside the quote codes "[ quote ][ /quote ]" instead of adding at the end after the fwd slash quote.
i find using the preview helps to keep the human error down. the spell checker is also a must for me!
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It seems i waS on the right lines ages ago as i have been frying and adding methi leaves to My Base (http://www.curry-recipes.co.uk/curry/index.php?topic=2702.0) and curries for about 2 years now , though as someone did say previously in this thread its not the " toasty toffee " flavour .. it justs adds a little more BIR authenticity ..
oh also Kris if you read this try adding fried/toasted panch phoran (bengali spice mix)i think this is the last piece of the jigsaw ..
as to the toffee thing im 99% certain that is mainly down to flaming in the pan ...
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It seems i waS on the right lines ages ago as i have been frying and adding methi leaves to My Base http://www.curry-recipes.co.uk/curry/index.php?topic=2702 (http://www.curry-recipes.co.uk/curry/index.php?topic=2702)
Lightboy,
i guess from your base recipe in the link the methi is dry and not the fresh. have u tried the fresh. it's certainly different the idea of having methi in the base. i'm still not sold on it but feel given what u say i should try it. i'm thinking the fresh though?
oh also Kris if you read this try adding fried/toasted panch phoran (bengali spice mix)i think this is the last piece of the jigsaw ..
i have a bag of panch puran bought when i used to make my own garam masala. again using this in the base as part of the spice mix is certainly different. i use fennel already and effectively would be adding mustard, fenugreek and nigela. something to try for sure.
PS,
My new KD2 book is at the delivery office and going to collect it this morning.
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For me, the frozen methi works better when added to the final dish and not into the base sauce...the taste changes when left and it isn't quite the same (though I made the base and used it for a curry immediately and the flavour was spot on)....
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have now got the new curry secret book and well impressed.
so far only read the back page and the 1st few chapters. "tantalizing allure" set the scene for me.
it's not a BIR cookbook - SnS i think pointed this out in an earlier post. (with this site do we need one?)
it does have an immense amount of recipes though which must have involved an immense amount of effort on KD's part. they look tantalising and i feel will be a bit of light relief from our relentless BIR madness.
the only area that does not sit too well with me is the use of garam masala as the main spice (albeit other individual spices are also used to supplement it) - there is no mention of curry powder or spice mix. the KD1 recipes i've found (following Secret Santa's prompt) are much better if the garam is substituted with curry powder.
that said - very pleased with the purchase.
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have now got the new curry secret book and well impressed.
so far only read the back page and the 1st few chapters. "tantalizing allure" set the scene for me.
it's not a BIR cookbook - SnS i think pointed this out in an earlier post. (with this site do we need one?)
it does have an immense amount of recipes though which must have involved an immense amount of effort on KD's part. they look tantalising and i feel will be a bit of light relief from our relentless BIR madness.
the only area that does not sit too well with me is the use of garam masala as the main spice (albeit other individual spices are also used to supplement it) - there is no mention of curry powder or spice mix. the KD1 recipes i've found (following Secret Santa's prompt) are much better if the garam is substituted with curry powder.
that said - very pleased with the purchase.
[/Hi Jerry,
The only curry powder I'm familiar with is the British version you buy from supermarkets. I use it for what I call my English curries. What spices are in the one that you use?. I use a little garam masala in most things as I think it really rounds things off. Kris]
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It seems i waS on the right lines ages ago as i have been frying and adding methi leaves to My Base http://www.curry-recipes.co.uk/curry/index.php?topic=2702 (http://www.curry-recipes.co.uk/curry/index.php?topic=2702)
Lightboy,
i guess from your base recipe in the link the methi is dry and not the fresh. have u tried the fresh. it's certainly different the idea of having methi in the base. i'm still not sold on it but feel given what u say i should try it. i'm thinking the fresh though?
oh also Kris if you read this try adding fried/toasted panch phoran (bengali spice mix)i think this is the last piece of the jigsaw ..
If you like the panch phoran spice blend I think you might like the Salmon Kalia and Goan Fish Curry that are in The New Curry Secret. If you don't have the book, I can let you have the recipes. Kris
i have a bag of panch puran bought when i used to make my own garam masala. again using this in the base as part of the spice mix is certainly different. i use fennel already and effectively would be adding mustard, fenugreek and nigela. something to try for sure.
PS,
My new KD2 book is at the delivery office and going to collect it this morning.
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i think it may not have been the browser. it looked as if Kris had typed without realising inside the quote codes "[ quote ][ /quote ]" instead of adding at the end after the fwd slash quote.
i find using the preview helps to keep the human error down. the spell checker is also a must for me!
mmm. Is that right? Kris
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The only curry powder I'm familiar with is the British version you buy from supermarkets. I use it for what I call my English curries. What spices are in the one that you use?. I use a little gar am Marsala in most things as I think it really rounds things off. Kris]
i use the rajah curry powder. am sure others are just as good (ie east end). the ingredients (and taste) are quite different from garam masala.
the rajah hot madras curry powder (which i really really rate, not hot at all) has ingredients: coriander seeds, turmeric, cumin, salt, bengal gram, chilli, yellow mustard seeds, fenugreek seeds, fennel seeds, garlic, bay leaves.
i did make your garam for many yrs. i now use the east end and surprised how good it is (i use it in the ashoka bhuna korahi). i think it must just be down to taste buds and what u've been brought up on. i guess when u say add a little u mean a pinch (~ 1/3 tsp).
on the browser thing - when in the post reply screen u just have to make sure the text u want is in the right quote brackets otherwise your typing ends up inside the existing quote. if u make sure your words are added right at the end after the last "[/quote]" bracket then all should be ok.
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ok i raised the amount of fresh methi from 2 tbs to 3 tbs. great tasting curry. however it was very tangy and savory. not anything like a bir toffee sweet taste. bir chefs use methi in tiny amounts only for bhuna etc. this i have witnessed at my local bir ta. so METHI IS NOT EVER GOING TO GIVE THE TOFFEE TASTE. use it sparingly in bhonna, rogan josh only folks. fresh is best. however the difference in taste to dried is not that noticable.
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DD,
many thanks for the methi post - sorts it for me.
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Hi jerry. if you fancy turning a cr0 madras recipe into a jazzed up methi jalfrezzi, add 2 - 3 tbs fresh methi at the start, 2 - 3 very crushed black cloves, 1 ladel of real chicken stock (made as per adrians method), tsp lime juice, 2 tsp lemon juice, half tsp worcester sauce. its really full off taste. i made it during experimentation on sunday. and it was delicious.
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thanks DD but we must have very different taste buds.
i've never been keen on the methi (i now intend to stay well clear of it), i hate black cloves even more and i've tried chicken stock once before (home made real stuff - never again). i wouldn't really put lemon juice in a curry either except at a push in a vindaloo.
it's clearly just down to personal preference. my actual biggest difficulty at the mo is getting consistency even though i aim each time to do exactly the same. for example i made CK's madras last night - the 1st was probably the best curry i've cooked. the 2nd was back at my norm. i don't feel anyone can help either as i can't fathom out myself what's changing - i think it's in the technique (and have a feeling CA has been here before me). it's just something i'm going to have to work through by i guess improving my expertise.
don't get me wrong either the norm curries are very good (confirmed by my boss - the good lady) - the trouble is when i've got it just right u don't want to step back.
best wishes remain.
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ok i raised the amount of fresh methi from 2 tbs to 3 tbs. great tasting curry. however it was very tangy and savory. not anything like a bir toffee sweet taste. bir chefs use methi in tiny amounts only for bhuna etc. this i have witnessed at my local bir ta. so METHI IS NOT EVER GOING TO GIVE THE TOFFEE TASTE. use it sparingly in bhonna, rogan josh only folks. fresh is best. however the difference in taste to dried is not that noticable.
HIYA D D PLEASE HAVE YOU TRIED THE NEW BASES AND SUGGESTED TECHNIQUE IN THE NEW BOOK.TO BE FAIR I BOUGHT THE BOOK COOKE ONE CURRY GOT THE FLAVOUR COOKED IT EXACTLY THE SAME AND IT TASTED EXACTLY THE SAME SMOKEY,TOFFEE DEFINETELY.HOWEVER I DID NOT TRY IT WITHOUT METHI I WILL SHORTLY.WHAT I AM SAYING IS THE ANSWER TO ME IS IN THAT BOOK PROBABLY IN THE BASE WHICH I THINK IS THE BEST BASE AROUND ESPECIALLY TO PLAY AROUD WITH.PLEASE SIR JUST TRY IT.
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HIYA ALL AGAIN THE LINK BELOW WAS E-MAILED TO ME BY KRIS.SUGGESTED PUTTING IT ON HERE ALSO.IT IS THE TOP TEN CURRY HOUSES IN THE UK.THEY SHOW WHAT DISHES THEY ARE SERVING MIGHT GIVE YOU ALL SOME IDEAS WHO KNOWS.
http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/art
WARM REGARDS
BARRIE
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PLEASE PLEASE get some more upto date security
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ok barrie, point taken. what exactly do you put the great taste you describe down too? what recipe did you use to go with the base. if indeed you are correct, then other cr0 members need to varify it. this is easier if you specify the page numbers for the recipe, and the base etc etc. i also assume you refer to the latest kd book. i own the original kd book, and i liked the base, but not so keen on the other recipies. too much garam masaala i felt.
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PLEASE PLEASE get some more upto date security
what do you mean
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ok barrie, point taken. what exactly do you put the great taste you describe down too? what recipe did you use to go with the base. if indeed you are correct, then other cr0 members need to varify it. this is easier if you specify the page numbers for the recipe, and the base etc etc. i also assume you refer to the latest kd book. i own the original kd book, and i liked the base, but not so keen on the other recipies. too much garam masaala i felt.
hiya again d d i will shortly do that for you.this is exactly why i posted in the first place.if everybody can try it someone else is sure to get the technique/method the same as i managed.as jerry m said he did two curries in a row and they differed i could put technique on paper although it won`t necessarily work on individuals hobs.so as i said i posted so everyone can try it we all want to find the answer.
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PLEASE PLEASE get some more upto date security
what do you mean
you must have missed the robot posted crap that was all over the site earlier...........
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PLEASE PLEASE get some more upto date security
the site does not load at all at the mo.
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barrie44,
i'm still non plus. i've made KD1 base for yrs. since joining the site i've never revisited it. i've now got KD2 (well pleased on the purchase) but i've no urge to make the new base. i'd just add that i had no problem with the smell of the original. i did some onion boiling trials a while ago. i also make onion paste. i know there is no benefit in frying onions in a base (other than the smell and that the base is made well).
i feel therefore that what your describing must have come from the dish cooking and not the base. my personal belief on bases is that there is a threshold and once passed the impact on the dish is then limited. the KD1 base clearly passes the threshold.
please outline what u cooked and the how. it's the technique as u pointed out that i'm very interested in to improve the hit and miss of my results. i'd be very interested on how your repeatability is as this would be a strong pointer that whatever you are doing is the right thing. i'd love of course to try it out.
real good stuff many thanks.