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Messages - Yellow Fingers

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41
BIR Main Dishes Chat / Re: Hybrid curries - House specials!
« on: January 17, 2007, 04:18 PM »
I've certainly heard of it and seen it on menus, but never had it. A quick Google tells me it is something like  chicken tikka in a butter and tomato sauce, with a flavouring of well caramlised onion. Sounds pretty tasty to me.

YF

42
Pictures of Your Curries / Re: First Madras
« on: January 17, 2007, 01:57 PM »
Vinda looo thanks for that.

Can you tell us which base you used please?

YF

43
BIR Main Dishes Chat / Re: Hybrid curries - House specials!
« on: January 17, 2007, 11:34 AM »
George, having tried endless base sauces, I tend to agree with you. The fact is that I can make a good curry with almost any base. The only reservation I have is with bases that are over complicated and over spiced as they tend to limit what you can do with them when making the final curry. I still can't help, however, believing that there just might be a crucial something missing from all the bases that will produce the taste and smell as I know it.

YF

44
Pictures of Your Curries / Re: First Madras
« on: January 16, 2007, 09:43 PM »
Hey vinda looo, that really does look good.

It's that bright orange colour I can never seem to match, mine always come out much darker. Can you post the recipe please or direct me to it if you've posted it already?

YF

45
Lets Talk Curry / Re: To Colour or Not to Colour
« on: January 16, 2007, 09:35 PM »
I found another one on this site while I was browsing, Alkanet root:

http://www.spiceworld.uk.com/product_info.php?products_id=1069

It's a real winner this one. It can be grown in this country and the flowers are pretty as well!

YF

46
Lets Talk Curry / Re: To Colour or Not to Colour
« on: January 16, 2007, 08:04 PM »
Hi haldi,

I've only just noticed your photo and you're right they do look a bit anaemic don't they. If you haven't tried the beetroot powder and annatto seed they are both available quite cheaply at this site:

http://www.spiceworld.uk.com/advanced_search_result.php?keywords=beetroot&x=0&y=0

http://www.spiceworld.uk.com/advanced_search_result.php?keywords=annatto&x=0&y=0

hope this helps

YF

47
Curry Web Links / Re: Scorchio
« on: January 16, 2007, 07:55 PM »
I should think buttock clenching will be the last thing you'll be capable of after fifty quid's worth of chilli products.   :-[

48
Cooking Methods / Re: 10 year curry house experience-Curry cooking methods.
« on: January 16, 2007, 07:18 PM »
Quote from: andy2295 on January 16, 2007, 05:22 PM
we have no trouble getting fresh methi leaves but that does not help you...

You know, I've always had access to fresh methi leaf but I've never used it in a base, and I'll kick myself so bloody hard if this turns out to be the missing ingredient that leads to the smell and taste.   :(

YF

49
Cooking Methods / Re: 10 year curry house experience-Curry cooking methods.
« on: January 15, 2007, 09:04 PM »
Aromatic salt isn't all-purpose seasoning. They are very different beasts. Aromatic salt is as it says, mostly salt with some aromats in it, see my earlier post for PC's version. All-purpose seasoning is a blend of spices with quite a bit of MSG in it usually.

YF

50
Cooking Methods / Re: 10 year curry house experience-Curry cooking methods.
« on: January 15, 2007, 12:43 PM »
Pat Chapman's take on Aromatic salt:

100g    Coarse sea salt
1 tsp    Ground Cinnamon
? tsp    Ground fenugreek
1 tsp    Dried mint
1 tsp   Ground allspice
1 Tbsp    Ground almond
? tsp    Turmeric

YF

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