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Lets Talk Curry / Re: Why we cannot produce that missing taste ?

« on: September 02, 2008, 12:11 PM »

Quote from: Bobby Bhuna on September 02, 2008, 11:08 AM

You get that she's being a bitch right? $:-\$

Stop being a prat bobby :

Haldi is absolutely right, in my opinion, hence my endorsement of his comments $:-\$

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Lets Talk Curry / Re: Why we cannot produce that missing taste ?

« on: September 02, 2008, 02:26 AM »

Quote from: haldi on August 31, 2008, 06:03 PM

I've just spent the afternoon trying to match a bought curry base sample
I can't do it
The best flavour simply isn't there
To add to my frustration I made a curry, using a bought restaurants curry gravy.
You know what?
It was 100% perfect
If I could make the gravy then I could make the curry
Yes, I have made several times 100% copies of BIR curries, but only when I use a bought curry base
Seriously, if you compare a bought curry base to what you make at home, it is not the same.

The "secret" is the gravy

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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Lets Talk Curry / Re: increasing the amount of tomato puree

« on: September 02, 2008, 02:13 AM »

Quote from: joshallen2k on September 02, 2008, 02:00 AM

Anyone have a way to keep it longer lasting?

Pour it into an ice cube tray, say teaspoon or tablespoon sized chunks, and freeze it. Then transfer the chunks to a sealable freezer bag. You can take out as much as you want to use. It will defrost in no time especially aided by a quick zap from the microwave.

You can do the same with many things....garlic, ginger, onions, capsicums, coriander, chillis, parsely, basil.....

Saves on waste and is always available in handy sized chunks. Youd be hard pushed to tell the difference from fresh.

The other option is to buy the sachets which are normally 2 tablespoons.

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Korma / Re: Chicken korma

« on: July 27, 2008, 12:44 PM »

Quote from: mattjwood on July 27, 2008, 09:32 AM

How many does this Korma make. 0.5 Pints of curry gravy is surely for one person right?

Also, i dont have much oil on the top of my base sauce, so do i just use normal oil? Or do i have to fry a little spice in the fresh oil?

Im doing it tonight!

Hi Matt,

I would work on about 250ml curry base per person. Therefore 0.5 pints (285ml) of curry base should serve 1 to 2 people (especially taking into account adding the evap).

I would work on about 250g of chicken (or other meat) per person too.

Don't worry about not having oil on top of your base, it will come out in the final dish (assuming its in the base in the first place!). So just use normal vegetable oil when cooking the curry. Id suggest about 4 tablespoons or so.

Hope this helps

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Curry Videos / Re: Has anybody tried this curry base & Korma?

« on: July 27, 2008, 12:33 PM »

Thanks for the interesting video matt.

The base seems essentially the same as many of the base recipes here, except for the late addition of oil, as josh points out. Im sure it will make a pretty decent base. However, if I were making a base, specifically for a korma, Id be inclined to omit the chilli powder, maybe cut back on some of other spices, and probably omit the tomatoes (or at least reduce the quantity significantly).

The korma seems too tomatoey (ie red coloured) to be a typical bir korma. Bir kormas are typically much less red and much more yellow. Other than that, the recipe seems about right (simple) but Id be inclined to use coconut powder (and/or almond meal) rather than desiccated coconut. Desiccated coconut produces a "gritty" texture not typical of a typical BIR korma. Coconut powder produces a smoother, and I think more coconutty, sauce. Maybe also take a look at this korma recipe http://www.curry-recipes.co.uk/curry/index.php?topic=312.0

Hope this helps

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Pictures of Your Curries / Re: Tamala's Chicken Tikka Masala Phal

« on: July 20, 2008, 09:17 AM »

Quote from: Chris303 on July 20, 2008, 12:48 AM

I just want that colour --- can it be done without artificial colourings??

It may be possible Chris (using natural colours...anatto, beetroot powder, etc) but I have never tried it

Here the tikka marinade has artificial colourings in it and the main dish has a little tandoori masala in it (which also contains artificial colourings)

These links may be helpful:

http://www.curry-recipes.co.uk/curry/index.php?topic=2188.msg18378#msg18378
http://www.curry-recipes.co.uk/curry/index.php?topic=1341.msg11912#msg11912

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