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Messages - Ader1

Pages: 1 ... 12 13 [14]
131
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Changes to the Dhillon base
« on: November 07, 2005, 07:01 PM »
I have a work colleague who is on rather good terms with some guys from a local Bangladeshi restaurant.  I asked him if he could get some info on the basic curry sauce.  I was given what went into it....but not quanitites or method.  The first thing on the list was.....Coconut butter.  Iteresting to see that Ifindforu mention this above!   Also mentions Green pepper!  Interesing.

132
Curry Base Chat / Re: Who believes there is a secret ingredient to the curry base?
« on: October 26, 2005, 02:50 PM »
I don't know if this has been done bofore....An experiment:  Get somebody to cook a curry from the Dhillon sauce and one from Edwards and maybe one from  Chapman.  Also have a curry present from a decent Indian restaurant.  Have a few 'guinea pigs' who are into their curries taste to see if they can work out 1.  Which is from the restauratn  2.  Order of preference.  It might even transpire that the participants correctly identify the restaurant curry but prefer another.  Who knows?  I sometimes think that there is too much made of this secret ingredient and think it it more to do with the fact that somebody else has cooked it and presentation etc  I also think that freshness of spices and quantities must have a big part to play......

133
Just Joined? Introduce Yourself / Re: Hi
« on: October 21, 2005, 11:55 AM »
It is a recent quest really although I did buy Pat Chapman's book I think back in the late 80's.  I don't have the book anymore having lent it to someone but I don't think I was very successul with trying to re-creat the taste.....I have mainly been working from the Complete Indian Cookbook by Mridula Balijekar which I think is really good.  I have recently tried to re-create a Chinese Restaurant Style Curry but wasn't too successful and have also made a couple of Thai dishes.  Basically, I enjoy the cooking and the eating.

134
Curry Base Chat / Re: Restaurant Style Curry base sauce
« on: October 21, 2005, 11:41 AM »
I suppose that since Pete has now joined the ranks of those 'in the know', that he is now bound by some secrecy code....... ???

135
Curry Base Chat / Re: Restaurant Style Curry base sauce
« on: October 20, 2005, 05:03 PM »
Thank you Curry King.  I will try a few of those....I have been using the Dhillon base and it's pretty good but not quite there I think.  I saw somehwere that someone added a little sugar and lemon juice to this and it was said to be even better.  I tried that and agree.  Next time, I am going to try and use a little tamarind instead to the lemon.  I notice that Patak's have a little in their Madras curry mix.  Any other ideas to tweak the Dhillon curry base?  And does anybody have any opinion on using tamarind?

136
Curry Base Chat / Re: Restaurant Style Curry base sauce
« on: October 20, 2005, 04:36 PM »
Is the Dhillon version the closest to it?

137
Curry Base Chat / Restaurant Style Curry base sauce
« on: October 20, 2005, 04:34 PM »
There are so many version on here but is there a consensus on the closest to the restaurant curry base?

138
Just Joined? Introduce Yourself / Hi
« on: October 20, 2005, 04:09 PM »
Just came across this site having seen it mentioned on the Google Groups.? Very impressed so far.? I have been making curries for some 20 years.? Only recenlty came across the Dhillon book and am trying to perfect the restaurant style curry.? Like many others, havn't quite got there yet but hope this site will help me.....I live in West Wales.

Cheers,

David.

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