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Messages - curryqueen

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21
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: New Base Gravy from vist to Saffron
« on: January 16, 2008, 08:06 PM »
I have got a feeling that deghi mirch is Kashmiri chilli powder.  It is mild in capsican heat with an aromatic flavour and is bred purely for colour and flavour.  A friend of a friend bought me some back from India and it is very mild and has that smokey aromatic flavour.  CQ

22
Lets Talk Curry / Re: How Do BIRs Make Their Curries Hot?
« on: January 16, 2008, 07:32 PM »
I have been cooking curries the restaurant way for well over 20 year now and in my opinion the use of fresh green chilles and chilli powder are used when making vindaloo/phalls, the hot ones.  If you use too much chilli powder, all it does is make the curry too powdery and thick and stodgey as the chilli powder would also act as a thickening agent too.  By using some chilli powder and hot fresh chillies chopped you don't get that powdery taste and the flavours still come through. CQ







23
Just Joined? Introduce Yourself / Re: hello everyone
« on: December 30, 2007, 06:40 PM »
Hi Mick707 and welcome to the madhouse, oops, I mean forum  CQ

24
Lets Talk Curry / Re: A personal tour of the Kitchens of Saffron Restaurant in Lincoln
« on: December 20, 2007, 03:06 PM »
That's fantastic Smokenspices.  By the time you get to your session in January you will have a list of questions as long as your arm!  How about taking a camcorder with you?  CQ

25
Lets Talk Curry / Re: Freestyle Curry that went really well!
« on: December 14, 2007, 06:14 PM »
Hi Bobby Boy,

I have used the spiced oil for years now and have never turned back, as a matter of interest how much oil did you put into the base and how much did you get out of it? I got this method for oil and base from a restaurant in Brighton.  CQ

26
British Indian Restaurant Recipe Requests / Re: PATHIA - anyone got close to BIR taste yet ?
« on: December 11, 2007, 11:35 AM »
When I make a prawn pathia I usually use 2 tablespoons sugar and 1.5 tablespoons of lemon juice to 10fl oz base.  OH's favourite curry! CQ

27
Lets Talk Curry / Re: My first curry
« on: December 11, 2007, 11:30 AM »
Hi Shug

Kris Dhillon is a woman by the way.  Dupiaza is my favourite curry of all time, but I usually make a king prawn one.  CQ

28
Just Joined? Introduce Yourself / Re: hello
« on: December 07, 2007, 04:14 PM »
Hi sukyb and welcome to the forum.  We are a friendly bunch here and only too pleased to help if needed.  CurryQueen

29
Lets Talk Curry / Re: Another takeaway, another curry
« on: December 05, 2007, 03:59 PM »
Hi Haldi,  I'm looking forward to that, vindaloo is one of my favourites along with dupiaza.  CQ

30
Lets Talk Curry / Re: Who's in?.
« on: December 03, 2007, 07:14 PM »
Uumm!  Haldi and I both had demos at the Bengal Cuisine and to be honest with you the dishes did not have the smell or taste that you are all looking for.  As for moi, I am quite happy with the dishes that I produce now.  Just go down the spiced oil road.  CQ

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