Originally Posted by northernbird (Post 11012976)

I've tried them all and have decided there is no decent curry in Perth. I will stick to thai and vietnamese for my chilli hit these days.

Originally Posted by northernbird (Post 11012976)

I've tried them all and have decided there is no decent curry in Perth. I will stick to thai and vietnamese for my chilli hit these days.

Originally Posted by Ballys (Post 11009485)

The Linked menu I posted was from Sawbridgeworth Hertfordshire:rofl:

Originally Posted by moneypenny20 (Post 11013043)

No it wasn't. Madhur Jaffrey was a very well regarded 'cook'. Not sure why you think that's funny or even why it's relevant that she was an actress :confused:

Disclamer: said 'was', no idea if she's still alive, couldn't be bothered to look.

Originally Posted by Mike at Taree (Post 11008419)

I don't live in Perth but I'm a keen British Indian Restaurant curry home cook; I'm on a couple of curry forums and I hear good reports of British Indian at Kingsley (wherever that is). Run by an expat and they use UK methods, as opposed to Australian.

For example Australian Indian Restaurants use base gravies made on fried caramelised onions, garlic and ginger whilst B.I.R. restaurants use the base gravies made on slow-simmered onions as used in the UK and first introduced by the Bangladeshi curry houses back in the 60s.

This gives a totally different mouthfeel and flavour to the two "traditions".
In many ways Aussie Indian curries are probably closer to what they actually eat in India, but a fair bit different to the British styles that expats are used to from home.

Originally Posted by BadgeIsBack (Post 11016444)

I thought that proper British curry was fried caramelised onions..garlic and ginger...fried slowly...according to a book I have..

Originally Posted by BadgeIsBack (Post 11017267)

I've consulted 2 websites and it seems that indeed one is based on fried caramelised onions - then simmered, and the other is based more on boiling - both claim to be BIR. I think the important bit is that the sugar is released from the onions and that it is the garlic and ginger which is the hallmark - you don't use that much spices after all.

I think I will try the 2nd simmering recipe to compare the two.:thumbup:

Originally Posted by rabble_rouser (Post 11037681)

Really doesn't matter IMHO. www.curry-recipes.co.uk has some good recipes although I take some of the advice with a pinch of salt (see what I did there?)

I make curry better than your average BIR. Why? Because I have the time to labour over it and do it better. Also I source spices from around the world and get it shipped in if I can't buy it in an Indian supermarket.

For extra interest in a pepper based curry like Jalfrezi: BBQ the red peppers first and it adds an interesting and remarkable aroma.

Originally Posted by Mike at Taree (Post 11043208)

That would be Kris Dillon's book (female) that uses the simmered onion base gravy. I have the book, not bad and a classic.

Curries also lend themselves to the slow cooker, made a pretty good six hour Beef Madras last week using a BIR (British Indian Restaurant) curry base, not unlike Kris's base gravy, extra spices, tomato, ghee, ginger and garlic and a heap of home grown chillies.

And true to BIR style, no coconut at all. :thumbup:

http://i678.photobucket.com/albums/v...pse69944f2.jpg

Originally Posted by Kelli28 (Post 11043357)

It is indeed, I had the book some yrs back but the evil ex kept it:thumbdown:
I've only made two different madras so far chicken, that's my fav but as the rents are here I was instructed to make a beef one as I was informed " I'll grow feathers if I eat anymore chicken!" :eek: ungrateful gits :lol: