ok folks lets get this forum up and running, it's all about recreating that elusive curry sauce that i and many others have come to think of as the holy grail. so if you are mad on curry or just want to try out a new recipe then post now and hopefuly we can get this forum up and running. P.S. If there are any tandoori chefs out there who want to give up their secrets anonomously, they will be much appreciated
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Hi Lee, thanks for the Email. I've been trying to capture that flavour for the last few years. No book or recipe has even come close for me. Yet where ever i go i try out the local curry, though some good, others ok, they all taste similar. So this is a few things i think. Every recipe tastes too strong in plum tomatoes,
chilli powder and tomatoe puree. When i add peppers i find this to be hotter than the chefs, which is strange
because they allways have peppers in thier curry's. so i leave chilli to the end if i use it at all. The chefs flavour seems to taste to me strong in corriander
and mild peppers & normal tomatoes, not plum tomatoes. I also believe they use a basic curry gravy for all thier dishes. this is my version which i will have to
respond to this message as i've ran out of space.
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this is me trying to replicate the basic curry gravy or sauce made by my local tandoor. it is closer than any thing else i've tried so here goes.
i kept the water my wife used to boil some veg in. about a pint. 1 295g tin of tomatoe & pepper soup or tomatoe & vegetable soup. 1 bay leave. 1 dessert sp of mild curry powder. 4 cardamom pods. 4 chopped tomatoes, not plum as i think they have a taste i don't recognise in the chefs versions. 2 chopped carrots. some chicken or other meat bones if you have some at hand. put every thing in a pan with half the veg stock. bring to the boil & simmer for about an hour or longer. keep adding the veg stock if needed. strain everything off & keep the stock to use in your curry. please send in comments & improvments.
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Cheers Dave, I'll shall give it a go this weekend and tell you what i think.
Keep checking the forum though because a friend of a friend is married to an indian chef and he has said he will write the recipe down for me, it's just a case of when
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I too make a lot of curries and have been trying for years to copy the restaurant taste.
I did a search in Google and found a book which shows how to make the sauce and lots of other Indian recipes too, at least I'm having success.
The book is called
Secrets of the Indian Restaurant Curry I hope this helps.
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Bill,
I got the curry e book.
It's very good as it standardises the whole cooking process.
There is a set way to do things, which is as the restaurants, must do.
The author also gives tips and assistance through your e mail too.
All the same, I still think there is a missing flavour or tecnique.
I don't know what it is, but I know what it tastes like.
It is consistant through everything you buy at the restaurant/take away.
Even the poppadoms and rice have an element of it.
The only thing which I believe it could be, is the oil used to cook with.
It must be filtered and then re-used.
This would give a blended, spicey, stock flavour.
If this is so, then there is no practical way that we can exactly reproduce "the indian restaurant curry".
What do you think, out there?
Peter
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Och eye Jawalla,having a scottish mum and an indian dad this is how we do it, cook the food as normal then you add a wee tad of curry powder of ya choice.add awee dram of your finest malt,go to the inn on the glen for about an hour, or two or three if ya like by then you will have so much wind in ya kilt you will eat anything,donne forget the dry haggis to mop up the sauce.Good luck me laddy
Jock
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