The garlic quantity is high for sure, but at least it's healthy stuff!!

I have come to a conclusion that Garlic is used in vast quantities in most curry cooking and in greater proportions to what most recipes tell us to use. An asian friend tells me they use the term "bulbs" of garlic rather than "cloves" as they tend to break up the whole bulb and use it all in the average family meal. No wonder you can taste it for days afterwards!

Ray

Hi All,

Well, looking at the update to the base sauce from the Kushi book I can only be sceptical like George this is going to be a revelation in taste.

Changes from 2 Cinnamon Sticks to 6 x 1" Cassia Bark seem about the same to me although I accept Cinnamon does have a slightly different taste.

What difference is it to change the addition of the fresh coriander from the start of the recipe and now add it at the end?

I accept doubling the Garlic and Ginger may well have a marked impact.

The addition of extra spicing will change the taste however there is now more than double the water added so will ultimately "water down" that added flavour taste?

I am not sure what these changes are getting at but I suppose the best way of seeing is to try it which I may well do.

I must say since my first efforts and a genuine enthusiasm for the book and it's claim to the secret it now spends most of it's time gathering dust on the bookshelf and me rather dissapointed it didn't give better results.

Ray

Can I just ask a couple of questions of people who've tried the BE recipes?

In Pete's scan of the page, it says under the base sauce ingredients list "1 Tomato - tinned".? In Ray's excellent re-typed summary, he says "1 Tinned tomato".? So does that mean just one tomato taken from a tin, or one whole tin of tomatoes?? I've been using a whole tin so far.

(Sorry if that's a stupid question - nobody else seems to have asked it, so I suppose it might be!)

Also:? Do any of you de-seed the 4 green chillies before adding them to the base?? I have so far, for fear of making the base too hot (my girlfriend doesn't have the asbestos tastebuds that I do).

Thanks in advance

Ian

Hi Ian,

Just to clarify the Tomato question it is just ONE Tomato and not a tin. Seems like too little to me but that is what is written unless I have misread it.

Similarly you only use one Tomato when pre-cooking the meat in the BE recipe.

Regards

Ray

And a BIR CTM has at least 1000 calories in the sauce + chicken alone? ;D

Hi,

I find the volume of calories stated for most BIR curries huge to say the least and wonder why. After all it is really only Onion ( few calories), Garlic (not much), Ginger (tiny) and Tomato ( small ) etc etc. Then the ingredients such as Chicken would add a fair bit more but not so much to bring it to 1000 cals.
This must mean virtually all of the calories in it come from the oil. One reason why Darth advocates Olive oil in his.


Ray

Hi George,

I would like to know when these changes came about and the reason why. I can't say I can define when the transition occured but it is very rare nowadays to find the old style of curry as described by Graeme.

There was a restaurant about ten miles miles from me in Nelson, Lancashire ( Mahdubon ) which served up this "old style" curry and it was superb. The trouble is it is a bit of a hike to get too so I haven't been for a long time. I wonder if it still turns out the same quality as it used to?

Ray