BIR Curry Anyone?

[Mark A]

You mentioned that you use a seasoned oil, although did you mention how you achieve this? Fry the onion bhajis route?

When you make the base you can skim some of the oil off the top before blending.

As for base sauce, the last one I made I added 2 stalks of celery and it was the best base sauce I have made to date. You don't often see celery in online recipes and I'm not even sure where I got the recipe from now, i'll have to have a look to see if I still have it.

I also make my own curry powder by buying whole spices, toasting them in a hot pan and then grinding them into powder. Including bay leavers, cinamon bark etc. So much better than shop bought powder, even the good stuff like Natco etc. Also smells AMAZING when you're toasting all the spices.

 

[valve90210]

When you make the base you can skim some of the oil off the top before blending.

As for base sauce, the last one I made I added 2 stalks of celery and it was the best base sauce I have made to date. You don't often see celery in online recipes and I'm not even sure where I got the recipe from now, i'll have to have a look to see if I still have it.

I also make my own curry powder by buying whole spices, toasting them in a hot pan and then grinding them into powder. Including bay leavers, cinamon bark etc. So much better than shop bought powder, even the good stuff like Natco etc. Also smells AMAZING when you're toasting all the spices.

Methinks we need you to post up both recipes please

 

[robj20]

All this talk of recipes and no one has posted any. Come on lets see some favorite base sauces and overall curries. I tend to just wing it when making curries, see what spices ive got, usually start with some blended up onion and a tin of chopped tomatoes and go from there.
My main flavors tend to be the actual fresh chilies i use, be it scotch bonnet or naga.

Some restaurants i find using the base sauce approach just all taste the same, just hotter versions of each other. My wife was particularly fond of a karahi but since closing down have never found one like it. It was rather sweet and dark, others tried since just taste like a typical bhuna or generic tomato flavored curry.

 

[Wizzfizz]

^ I have posted one above...

 

[RamboFB]

I just noticed you are in Glasgow.

What places would you say are decent?

I can name 2 in the city centre, 2 in the south side and 1 in East Dunbartonshire.

Problem is consistency. I have been to one in the city centre 4 times within say 6 months and had 2 outstanding meals and 2 I wouldn't have bothered going in for. But I have very high standards.

As for fresh spices most places if not all will simply just buy in from a wholesaler. its a lot of work and there is no way they would want to do that week in week out when they can grab a 2kg bag from their suppliers.

My favourite place to eat from at the moment is curry pot on Dumbarton Road, west end. Funny thing is I hadn't really bothered with Indian food for years because like yourself because the food just wasn't up to par and I had given up. One night I was driving past the place with the window down and someone opened the door to the place and I could smell something marvelous. I made a mental note to try it. It's actually a very small restaurant, it only sits about 12 so I normally takeaway. The food is amazing I have yet to try a place that has beaten it. My partner and I go out sometimes to try Indian food etc and we always look at each other and "No it doesn't beat curry pot" lol. Their chicken tikka masala is so complex in flavour, I have tried many times to replicate it but failed but each time I get 1% closer. If you know it great, if you don't try it.

A few more worthy mentions, chaakoo bombay cafe, obsession of india and the dhabba.

Where do you like to eat?

I don't know I have quite a bit of experience with spices and asian food and know to get the best results, using the freshest spices does make a big difference, cant see why restaurants wouldn't take advantage of this. Also whole spices are roughly the same price if not cheaper than ground. It's simply a case of using there staff to prepare which does take longer but why cook food to take short cuts, unless you have no intention of pleasing your customers.

 

[RamboFB]

When you make the base you can skim some of the oil off the top before blending.

As for base sauce, the last one I made I added 2 stalks of celery and it was the best base sauce I have made to date. You don't often see celery in online recipes and I'm not even sure where I got the recipe from now, i'll have to have a look to see if I still have it.

I also make my own curry powder by buying whole spices, toasting them in a hot pan and then grinding them into powder. Including bay leavers, cinamon bark etc. So much better than shop bought powder, even the good stuff like Natco etc. Also smells AMAZING when you're toasting all the spices.

So for seasoned oil I use Steven heap's seasoned oil. I would say this was a major step forward for me. The curries I have made have been so much better. Before using it I would say I was about 40% there, this took me to %70. Also what I do is use the seasoned oil for the base, then skim extra oil at the end, this is effectively double seasoned oil.

It makes sense when you think about it. Restaurant or takeaways don't like to waste anything, waste = money so that's a fact. BIR restaurant's are setup to make money, so everything on that menu is chosen to make profit, nothing wrong with at all, just good business. So all the pakoras, onion bhajis and whatever else require spices to make them tasty. Now spices cost money. So the oil that this is all getting fried in has now lots of spiced flavour infused. What to do with it, throw it away? If think not, oil is also expensive but more than that you have deeply infused flavour right there. So I think its a fact that most places will re use this oil to make there base and curries so that there not wasting precious oil and using less spice in the final dish.

https://www.youtube.com/watch?v=nxydx87kpas

All this talk of recipes and no one has posted any. Come on lets see some favorite base sauces and overall curries. I tend to just wing it when making curries, see what spices ive got, usually start with some blended up onion and a tin of chopped tomatoes and go from there.
My main flavors tend to be the actual fresh chilies i use, be it scotch bonnet or naga.

Some restaurants i find using the base sauce approach just all taste the same, just hotter versions of each other. My wife was particularly fond of a karahi but since closing down have never found one like it. It was rather sweet and dark, others tried since just taste like a typical bhuna or generic tomato flavored curry.

So this was best base gravy I ever made.

Ingredients:

Base veg

200ml seasoned oil, https://www.youtube.com/watch?v=nxydx87kpas
10 chicken thighs de-boned and skinned, use the bones and skin keep the flesh for something else
Enough onions sliced to fill a 3L pot
2 carrots chopped
3 green chilies chopped
2 bay leafs
1 large stick cinnamon. (try to get cassia bark)
1 big bunch of fresh fenugreek chopped rough or methi leaves (you can get them in morrison's) if not using use 1 tbsp kasoori methi.
4 tbsp garlic/ginger paste.
Stalks of a big bunch of corriander choped rough, keep the leaves for something else or add to gravy your choice.
1 tsp salt

Spiced base

200ml seasoned oil, https://www.youtube.com/watch?v=nxydx87kpas
seeds from 2 black cardamon
seeds from 4 green cardamon
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp tumeric
4 cloves
10 black peppercorns
2 kashmiri chilies
1 tbsp tomato puree
1 tin of tomatoes.

Method

Add everything from base veg section in a 3L pot cover everything water. Cook on medium heat for 1 hour, onions should be melted. Once done remove bay leaf, cinnamon, chicken bones and skin, leave with lid on to cool for 3 hours.

Grind all the spices until you have a course powder, go fine if you want. set aside.

Heat oil in a separate pan, add tomato puree cook for a few mins, add tin tomatoes, cook until well cooked and sweet, not too high heat.

Add you all your spices, keep your heat low, cook until the oil is oozing out again.

Add spiced base to base veg and bring back to boil, simmer on low heat for 30 mins. Taste it should be fairly sweet if not cook it more.

Blend to your desire.

I will add some curries I made later.

 

[Psycho Sonny]

My favourite place to eat from at the moment is curry pot on Dumbarton Road, west end. Funny thing is I hadn't really bothered with Indian food for years because like yourself because the food just wasn't up to par and I had given up. One night I was driving past the place with the window down and someone opened the door to the place and I could smell something marvelous. I made a mental note to try it. It's actually a very small restaurant, it only sits about 12 so I normally takeaway. The food is amazing I have yet to try a place that has beaten it. My partner and I go out sometimes to try Indian food etc and we always look at each other and "No it doesn't beat curry pot" lol. Their chicken tikka masala is so complex in flavour, I have tried many times to replicate it but failed but each time I get 1% closer. If you know it great, if you don't try it.

A few more worthy mentions, chaakoo bombay cafe, obsession of india and the dhabba.

Where do you like to eat?

I don't know I have quite a bit of experience with spices and asian food and know to get the best results, using the freshest spices does make a big difference, cant see why restaurants wouldn't take advantage of this. Also whole spices are roughly the same price if not cheaper than ground. It's simply a case of using there staff to prepare which does take longer but why cook food to take short cuts, unless you have no intention of pleasing your customers.

chakoo is the one i mentioned inconsistent. 2 times was brilliant and 2 times meh.

kebabish was amazing until it burned down. so RIP.

tuk tuk was really good the one time i went. it does street food of india and stuff you won't find anywhere else. don't order what you would normally order. it's also kind of like tapas where you want to order say 2-3 starters and 2-3 mains between 2. remember don't order what you normally would from an indian in this place. oh and it's BYOB so drinks are cheap i think there is a 50p recycling fee per drink you bring.

rasoi in lenzie again is decent but expensive. make sure you go either on their tapas night or a fri/sat, other days it isn't as busy and most likely the head chef will be off. i did hear a rumour this place went bust so i'd phone to make sure or the guy had other business's which went bust and this is okay.

dishoom in edinburgh is really good. expensive but probably the best i've had outside my own home or when cooked especially for us by chefs i know.

ranjit's kitchen has amazing reviews but when i went i felt the food was bland. like no salt or spice had been added. however everyone i know raves about it. could have been an off day for the chef. this place only does authentic cuisine and therefore it's purely vegetarian. no alcohol either. i would give this place a try if you are nearby. it's the only one which does 100% authentic however the time i went it was missing seasoning. the food was great just it could have done with chilli and salt. i would go back again to try because i feel it must have just been an off day for the chef. or maybe they are catering to British taste buds. so i would need to go back to verify.

i tend to not eat indian when i'm out because i know i can cook it 100 times better myself.

if you like dhabba then balbirs in the west end is pretty similar. it's a decent place but my standards are very high. both places never did anything for me however others rave about them.

never tried obsession of india but i've heard of it. i'll look into curry pot never heard of it.

 

[Psycho Sonny]

So for seasoned oil I use Steven heap's seasoned oil. I would say this was a major step forward for me. The curries I have made have been so much better. Before using it I would say I was about 40% there, this took me to %70. Also what I do is use the seasoned oil for the base, then skim extra oil at the end, this is effectively double seasoned oil.

It makes sense when you think about it. Restaurant or takeaways don't like to waste anything, waste = money so that's a fact. BIR restaurant's are setup to make money, so everything on that menu is chosen to make profit, nothing wrong with at all, just good business. So all the pakoras, onion bhajis and whatever else require spices to make them tasty. Now spices cost money. So the oil that this is all getting fried in has now lots of spiced flavour infused. What to do with it, throw it away? If think not, oil is also expensive but more than that you have deeply infused flavour right there. So I think its a fact that most places will re use this oil to make there base and curries so that there not wasting precious oil and using less spice in the final dish.

https://www.youtube.com/watch?v=nxydx87kpas




So this was best base gravy I ever made.

Ingredients:

Base veg

200ml seasoned oil, https://www.youtube.com/watch?v=nxydx87kpas
10 chicken thighs de-boned and skinned, use the bones and skin keep the flesh for something else
Enough onions sliced to fill a 3L pot
2 carrots chopped
3 green chilies chopped
2 bay leafs
1 large stick cinnamon. (try to get cassia bark)
1 big bunch of fresh fenugreek chopped rough or methi leaves (you can get them in morrison's) if not using use 1 tbsp kasoori methi.
4 tbsp garlic/ginger paste.
Stalks of a big bunch of corriander choped rough, keep the leaves for something else or add to gravy your choice.
1 tsp salt

Spiced base

200ml seasoned oil, https://www.youtube.com/watch?v=nxydx87kpas
seeds from 2 black cardamon
seeds from 4 green cardamon
1 tbsp coriander seeds
1 tbsp cumin seeds
1 tsp tumeric
4 cloves
10 black peppercorns
1 tbsp tomato puree
1 tin of tomatoes.

Method

Add everything from base veg section in a 3L pot cover everything water. Cook on medium heat for 1 hour, onions should be melted. Once done remove bay leaf, cinnamon, chicken bones and skin, leave with lid on to cool for 3 hours.

Grind all the spices until you have a course powder, go fine if you want. set aside.

Heat oil in a separate pan, add tomato puree cook for a few mins, add tin tomatoes, cook until well cooked and sweet, not too high heat.

Add you all your spices, keep your heat low, cook until the oil is oozing out again.

Add spiced base to base veg and bring back to boil, simmer on low heat for 30 mins. Taste it should be fairly sweet if not cook it more.

Blend to your desire.

I will add some curries I made later.

that guy is using extra virgin olive oil = massive fail. this should never be used to fry stuff especially curries. the guy doesn't have a clue. it's for using on salads and pizzas. idiots like jamie oliver have made everyone think it's healthy and use it wherever they can.

use ghee if you want to make a curry or to be even healthier use coconut oil. i have never used ghee. purely coconut oil for me.

if you know what you are doing you should notice the difference straight away. trust me use coconut oil and you will see what i mean.

 

[RamboFB]

chakoo is the one i mentioned inconsistent. 2 times was brilliant and 2 times meh.

kebabish was amazing until it burned down. so RIP.

tuk tuk was really good the one time i went. it does street food of india and stuff you won't find anywhere else. don't order what you would normally order. it's also kind of like tapas where you want to order say 2-3 starters and 2-3 mains between 2. remember don't order what you normally would from an indian in this place. oh and it's BYOB so drinks are cheap i think there is a 50p recycling fee per drink you bring.

rasoi in lenzie again is decent but expensive. make sure you go either on their tapas night or a fri/sat, other days it isn't as busy and most likely the head chef will be off. i did hear a rumour this place went bust so i'd phone to make sure or the guy had other business's which went bust and this is okay.

dishoom in edinburgh is really good. expensive but probably the best i've had outside my own home or when cooked especially for us by chefs i know.

ranjit's kitchen has amazing reviews but when i went i felt the food was bland. like no salt or spice had been added. however everyone i know raves about it. could have been an off day for the chef. this place only does authentic cuisine and therefore it's purely vegetarian. no alcohol either. i would give this place a try if you are nearby. it's the only one which does 100% authentic however the time i went it was missing seasoning. the food was great just it could have done with chilli and salt. i would go back again to try because i feel it must have just been an off day for the chef. or maybe they are catering to British taste buds. so i would need to go back to verify.

i tend to not eat indian when i'm out because i know i can cook it 100 times better myself.

if you like dhabba then balbirs in the west end is pretty similar. it's a decent place but my standards are very high. both places never did anything for me however others rave about them.

never tried obsession of india but i've heard of it. i'll look into curry pot never heard of it.

Certainly a few more places to add on the list. Thanks.

Defo try curry pot, you will be pleased and if you can work out their chicken tikka masala curry i would be very impressed.

that guy is using extra virgin olive oil = massive fail. this should never be used to fry stuff especially curries. the guy doesn't have a clue. it's for using on salads and pizzas. idiots like jamie oliver have made everyone think it's healthy and use it wherever they can.

use ghee if you want to make a curry or to be even healthier use coconut oil. i have never used ghee. purely coconut oil for me.

if you know what you are doing you should notice the difference straight away. trust me use coconut oil and you will see what i mean.

No he isn’t, its rapeseed oil. Completely fine, in fact very recommended for curries. Totally agree no olive oil for curries, too low smoking point and strong flavour.

Well ghee can be used but i don’t think its used all the time. Dont forget India is a massive diverse country. Every region has its own preferences for choice of oils etc.

I have used coconut oil, it’s one of my favourites although probably not used much in BIR cooking.

You certainly sound more of a fan of the homestyle/authentic cooking! I also love this style of cooking.

 

[Psycho Sonny]

He says extra virgin olive oil in the video for the seasoning. Its asda extra special bottles too.

 

[RamboFB]

He says extra virgin olive oil in the video for the seasoning. Its asda extra special bottles too.

He may have said it by mistake, its not really important. What is important is that we both agree olive oil should never be used.

Are you going to share one of your recipes?

 

[Beasty]

I know it's cheating but the spice tailor kits you can get in most supermarkets are fantastic, restaurant quality curry I'd say.

It's given me encouragement to try something closer to what you guys are discussing.

The old school curry does certainly seem to be dying off, there were loads in Nottingham but over the last 10 years they've eroded, partly as someone said due to cracking down on illegal work and I think the old owners are retiring. I'm talking about the flock wallpaper and tired carpet types!

 

[Psycho Sonny]

He may have said it by mistake, its not really important. What is important is that we both agree olive oil should never be used.

Are you going to share one of your recipes?

the thing is coconut oil isn't really proper fat. it's medium chain triglycerides. it is used by the body like a carb. it increases good cholesterol within your system and decreases bad cholesterol. it also has a high smoking point. i use it in everything i cook and i use tonnes of it because it's one of the healthiest things you can eat. this helps when cooking curries because they need a lot of oil to cook properly.

i don't have any recipes as such. i do everything off the top of my head. i adjust it depending on whether i am making a sabjee or curry. i'll give you 2 examples below.

you make a tharka ; fry onions for a few mins and use plenty of coconut oil, add fresh chopped ginger and garlic, fry some more, plenty of stirring, constant stirring, add your fresh spices, salt, etc and i like to add my fresh green chillies at this stage too however some people do it after the tomatoes. now add chopped tomatoes after the spices have only been in the pan for maybe 5 seconds. you don't want to burn the spices. i usually just use tinned tomatoes chopped. if you aren't using fresh spices instead of chopped tomatoes use a tin of curry in a jar from the supermarket something like either of the below. this will make up for not using fresh spices otherwise it will come out bland.

https://groceries.asda.com/product/curry-cooking-sauces/sharwoods-madras-hot-curry-sauce/60086686

https://groceries.asda.com/product/...-madras-spice-simmer-curry-sauce/910001936162

now you can add pretty much whatever meat you want and let it cook on a low heat until the meat is ready.


daal - make tharka same as above. but don't add a full tin of chopped tomatoes or a jar of sauce. add just a tiny bit of chopped tomatoes. 2 large spoonfuls. then throw the tharka into a pressure cooker, add water and lentils and let it cook in pressure cooker for 30-45 minutes.


my mother in law makes all my spices for me fresh and she comes round every 2-3 months and tops up my spice rack. so i wouldn't be able to name them all as i don't buy them. i know what goes into what though. for example there are these tiny seeds that i don't use at all. the wife uses them for something. maybe making indian tea. i don't really drink tea so i've never made it.

i ran an indian restaurant for like 5 years. i knew how to cook before hand but i honed my craft there, it's why my standards are far higher. learned how to make naan breads. singed all the hair off my arms making them, etc. fresh spices transforms a dish. you can't buy what my mother in law makes anywhere. there is one thing i need to learn how to make and that is my aunts home made achaar, from big chillies. i ate like 3 jars the last time i visited her in india it was her years supply lol. i'll be visiting her daughter in canada next month so i'll try and get the recipe off her then.

most of the stuff i cook you normally won't have had.

potato and carrot sabjee
potato and califlour
multiple types of daal

here is a video showing you proper authentic cuisine, it's not a great video but i can't be bothered trying to find one right now i gotta go get ready

https://www.youtube.com/watch?v=BjauC9ad8Wo

https://www.youtube.com/watch?v=nRwQ7n9431s

stuff like that is what is ate most of the time in india.

 

[robj20]

So going to have a go soon, ordered a book will then get the spices sorted and make some base sauce. Any benefit to coconut oil of rapeseed oil which i use for almost all cooking.

Got this book, its somewhere to start.

https://www.amazon.co.uk/Curry-Guy-...TF8&qid=1529422196&sr=8-2&keywords=curry+guy&

Also any good websites to get the spices, okay to freeze them.

 

[RamboFB]

I know it's cheating but the spice tailor kits you can get in most supermarkets are fantastic, restaurant quality curry I'd say.

It's given me encouragement to try something closer to what you guys are discussing.

The old school curry does certainly seem to be dying off, there were loads in Nottingham but over the last 10 years they've eroded, partly as someone said due to cracking down on illegal work and I think the old owners are retiring. I'm talking about the flock wallpaper and tired carpet types!

I have tried a few things in the past such as pataks etc. You could get a decent curry I found but it was nowhere near what I would expect to pay for in BIR restaurant.

You should give it a try. The base I made will not let you down. Its a lot of work but its worth it. I am going to post some curries tonight.

I think the industry is really struggling to find talented young chefs now. Its a shame.

 

[RamboFB]

So going to have a go soon, ordered a book will then get the spices sorted and make some base sauce. Any benefit to coconut oil of rapeseed oil which i use for almost all cooking.

Got this book, its somewhere to start.

https://www.amazon.co.uk/Curry-Guy-...TF8&qid=1529422196&sr=8-2&keywords=curry+guy&

Smashing stuff. I hope you get some good results.

I would prefer to use rapeseed oil, crisp and dry is a good brand to use and its cheap.

I dont think many BIR places would use coconut oil in big batches, its too expensive.

Please let us know if you get any luck with it.

I am going to be doing a base again soon.

 

[RamboFB]

the thing is coconut oil isn't really proper fat. it's medium chain triglycerides. it is used by the body like a carb. it increases good cholesterol within your system and decreases bad cholesterol. it also has a high smoking point. i use it in everything i cook and i use tonnes of it because it's one of the healthiest things you can eat. this helps when cooking curries because they need a lot of oil to cook properly.

i don't have any recipes as such. i do everything off the top of my head. i adjust it depending on whether i am making a sabjee or curry. i'll give you 2 examples below.

you make a tharka ; fry onions for a few mins and use plenty of coconut oil, add fresh chopped ginger and garlic, fry some more, plenty of stirring, constant stirring, add your fresh spices, salt, etc and i like to add my fresh green chillies at this stage too however some people do it after the tomatoes. now add chopped tomatoes after the spices have only been in the pan for maybe 5 seconds. you don't want to burn the spices. i usually just use tinned tomatoes chopped. if you aren't using fresh spices instead of chopped tomatoes use a tin of curry in a jar from the supermarket something like either of the below. this will make up for not using fresh spices otherwise it will come out bland.

https://groceries.asda.com/product/curry-cooking-sauces/sharwoods-madras-hot-curry-sauce/60086686

https://groceries.asda.com/product/...-madras-spice-simmer-curry-sauce/910001936162

now you can add pretty much whatever meat you want and let it cook on a low heat until the meat is ready.


daal - make tharka same as above. but don't add a full tin of chopped tomatoes or a jar of sauce. add just a tiny bit of chopped tomatoes. 2 large spoonfuls. then throw the tharka into a pressure cooker, add water and lentils and let it cook in pressure cooker for 30-45 minutes.


my mother in law makes all my spices for me fresh and she comes round every 2-3 months and tops up my spice rack. so i wouldn't be able to name them all as i don't buy them. i know what goes into what though. for example there are these tiny seeds that i don't use at all. the wife uses them for something. maybe making indian tea. i don't really drink tea so i've never made it.

i ran an indian restaurant for like 5 years. i knew how to cook before hand but i honed my craft there, it's why my standards are far higher. learned how to make naan breads. singed all the hair off my arms making them, etc. fresh spices transforms a dish. you can't buy what my mother in law makes anywhere. there is one thing i need to learn how to make and that is my aunts home made achaar, from big chillies. i ate like 3 jars the last time i visited her in india it was her years supply lol. i'll be visiting her daughter in canada next month so i'll try and get the recipe off her then.

most of the stuff i cook you normally won't have had.

potato and carrot sabjee
potato and califlour
multiple types of daal

here is a video showing you proper authentic cuisine, it's not a great video but i can't be bothered trying to find one right now i gotta go get ready

https://www.youtube.com/watch?v=BjauC9ad8Wo

https://www.youtube.com/watch?v=nRwQ7n9431s

stuff like that is what is ate most of the time in india.

It certainly sounds like you know your authentic cooking well. As I have previously said I also really like this style of food and can understand why you have a passion for it.

The techniques you have described are what I would expect from someone who cooks the more authentic indian food we have spoken about.

Wow, if you ran a restaurant then you must be very experienced. What kind of food did your restaurant do? Was it more authentic style food.

Yes i have made plenty of daals and potato curries with cauliflower. I can post some actual recipes tonight.

 

[robj20]

Went to the market and got the rest of the spices and supplies i was missing.
Made a batch of garlic and ginger and put it in the freezer in 2tbsp portions. Tomorrow i will make a batch of Garam Masala and Mixed Powder.

Then maybe Monday will be having a go at Chicken Jalfrezi.

Only thing i couldn't find was dried methi, but i got some fresh instead.

 

[RamboFB]

Went to the market and got the rest of the spices and supplies i was missing.
Made a batch of garlic and ginger and put it in the freezer in 2tbsp portions. Tomorrow i will make a batch of Garam Masala and Mixed Powder.

Then maybe Monday will be having a go at Chicken Jalfrezi.

Only thing i couldn't find was dried methi, but i got some fresh instead.

Sounds good, hope you got a good price for everything?

I would like to hear how this turns out for you.

To be honest the fresh methi is better and then make dried methi from there. Plenty of guides on google of how to do this.

 

[RamboFB]

Has anyone ever experimented with magic sauce or sometimes called tikka masala sauce? It could maybe even be called red gravy in some places. For anyone who doesn't know what it is, it is a highly seasoned sauce that would typically be classed as a finishing item. It generally will be heavy on the big spices cumin, coriander and fenugreek. I think fenugreek is a big one in this sauce, almost like an msg type effect, very potent. Yoghurt, vinegar and mint will also be big in this sauce. I made one myself but I was disappointed simply because the recipe I used contained pataks paste. I could smell and taste it in the final sauce which I didn't like. I always intended to make the sauce again and wondered if anyone had any success?