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Have you tried the same dish frying the spices first Phil? Like in, 'erm, KD2 ?
Was your KD1 Madras made with your ageing spices? It turned out great?
Quote from: Stephen Lindsay on August 05, 2013, 06:40 PMWas your KD1 Madras made with your ageing spices? It turned out great?Less aged than the "CA curry masala" I used in the sag aloo. My most commonly used spices (Kashmiri & deggi mirch, ground methi) are relatively fresh because I buy them in small packs and use a lot. Others (such as turmeric and paprika) I buy in bulk and use (relatively) little. The "CA curry masala" could be seriously old ...But to return to Rob's suggestion ... In fact, it would not be possible to cook it a la KD2, as there is no recipe for either Chicken Curry or Chicken Madras in that volume ! The very first recipe in her chicken section (Chicken Methiwalla) uses exactly the same methodology as KD1 (modulo the frying of the methi leaves) and whilst /some/ of the later chicken recipes fry the ground spices this is by no means universal. Exactly which dish did you have in mind when you asked your question, Rob ?** Phil.
Phil. The reference to KD2 was meant in terms of the (generally) accepted technique for frying spices, for a curry, which seemed to be causing you confusion in your opening post. Your recipe doesn't actually appear in either of the books, but I know what you mean. If you are still struggling to make a decent curry after changing your dodgy spices, may I suggest going back to Mick's ebook (vol 1), or revisit Chewy's videos. Both of these resources will help get you back on track, and in the right direction.
From what I can make out, reading what you have said, you have made a great curry without frying the spices in oil at the start, and you made a similar type of dish, but with frying the spices. How did the latter turn out compared to the former? Or I am talking gibberish?