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21

Curry Base Chat / Re: oops, spice mix in to soon.

« on: November 26, 2013, 08:20 PM »

Quote from: Garp on November 26, 2013, 06:48 PM

Well if some are assuming that uncooked spices, in a base, are a bad thing, then I would suggest that uncooked coriander leaf in a finished curry will have a far far bigger effect - much more negative, in my opinion - which is, of course Phil, fact

I would say "uncooked coriander leaf in a finished curry" is a good thing, I couldn't imagine a curry without it!

22

Grow Your Own Spices and Herbs / Re: curry leaf trees

« on: November 25, 2013, 12:25 PM »

There's a few trees available on ebay at present - http://www.ebay.co.uk/sch/slopedgarden/m.html?item=231084845907&ViewItem=&ssPageName=STRK%3AMESE%3AIT&rt=nc&_trksid=p2047675.l2562

23

Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Re: Curryhell's Samosa recipe

« on: November 24, 2013, 06:56 PM »

They look excellent Waterdiddy, the sort of thing I like to take to work for my lunch

Cheers,
Ken

24

Lets Talk Curry / Re: Back to my roots (again)

« on: November 22, 2013, 06:56 PM »

Quote from: Secret Santa on November 22, 2013, 04:17 PM

Quote from: PaulMcartney on November 22, 2013, 11:26 AM
Hello, I have just done a search, Kashmiri and Deggi Mirch? Are these just ordinary chilli powder and extra hot? I only have Sainsburys chilli powder in my cupboard and a very old Schwartz one!

Kashmiri mirch has a distinctive flavour which for me is very much not BIR. Others swear by it though so you probably need to try a standard Rajah type chilli and the kashmiri to see which is more typical of the curries in your locality.

Interesting you say that SS, I find Kashmiri Mirch gives us the smokey flavour we are looking for in BIR style. Maybe it's a short cut, I'm not sure. But it works for me.

Cheers,
Ken

25

Cooking Methods / Re: Tip How to COOK an Indian takeaway curry like a Pro by Chef Sam | Ebook out soon

« on: November 17, 2013, 09:37 AM »

Quote from: Whandsy on November 17, 2013, 01:19 AM

Ken ,i spoke over the phone with chris about 6 months ago and he said that (at the time) he had told you everything he had been shown from sam. Is that significant?, or do we have to wait for his ebook? He also said he wished he'd never told you (nothing personal) because it could compromise his whole ebook secret.
Does that make sense? Can you make better curries from something we are yet to find out about?
W

As I told Chris at the time, I would never divulge anything until his e-book was released and I stick by that. And yes, I can honestly say I have been making better curries, this is mainly due to the techniques I have mastered. Unfortunately I forgot some of the finer details of the recipes, so like you I'll have to wait.

Cheers,
Ken

26

Cooking Methods / Re: Tip How to COOK an Indian takeaway curry like a Pro by Chef Sam | Ebook out soon

« on: November 17, 2013, 12:07 AM »

This one video has completely changed the way I now cook BIR style curries. I always believed that to get 'that taste' we had to use a big flame and an aluminium pan. Well, not so. I recently bought myself a non-stick wok (anodised) so I thought I would experiment cooking a BIR style curry, using the techniques of this vid, to see if there was any difference from using the ali pan, guess what?, ... none (apart from less mess!) Also, using the same techniques, my 'home style' curries have improved a hundred fold (take your time cooking out the onions using butter ghee)
Sometimes we don't see the wood from the trees.

Has anyone else had similar results?

Cheers,
Ken

27

Lets Talk Curry / Re: Rick steins India Ebook kindle offer

« on: November 10, 2013, 07:54 AM »

Quote from: Phil [Chaa006] on November 09, 2013, 11:10 PM

Quote from: Garabi Army on November 09, 2013, 03:33 PM
Phil, if you have Calibre installed you can print separate pages that way.
That was a very helpful suggestion, Ken, because now not only can I print it, I have it as a PDF
** Phil.