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...I would like to get to grips with a authentic BIR balti paste...
We all seem to have drifted away from BIR curry of late, so to bring a curry topic back in to play I will post this question.Are members still having difficulty achieving BIR quality curry? And if so were do you feel your not up to scratch? For example.Technically?Base Gravy?Spice?Garlic & Ginger Paste?Oil?PastesStyle of Curry?Myself, I would like to start concentrating my time mastering the art of making great curry paste.Do any secrets still remain undiscovered? Maybe all the BIR secrets are now available online! Posted free for us to feast our eyes over.
working on presentation, e.g. Atul Kochhar
Well I've stuck with Taz base/method now for some years and at one team was cooking a curry each for my g/f and I most nights of the week. We kept this going for a good couple of years and in that time the quality and consistency of my curries came on leaps and bounds. From this I realised that the route to good food is technique, not a secret that is as elusive as the elixir of youth. That being the case I am happy with my curries.There are of course many avenues to explore and there are lots of paths that I could follow:vegetable based mains/sidesdifferent breads and I've never quite mastered h4ppy naanspickles and chutneysreturning to home style traditional cookeryworking on presentation, e.g. Atul Kochhar
Good post LC, Im struggling on mix powder. I have been using Abdul 8 spice but feel it isn't right, I like it but want to change and aren't sure to what. Cant decide if it should contain more spices or less spices, at a bit of a dead end TBH
More than anything I want to cook naan in the oven. The inverting tarva is just too much effort.