Perth Curry
Nov 28th 2013 | 7:32 pm
#31
Gutter Gob!!
Joined: Feb 2005
Posts: 13,098
From: Perth
Re: Perth Curry
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.
Nov 28th 2013 | 7:35 pm
#32
Thread Starter
My hovercraft is full of
Joined: Jan 2011
Posts: 507
From: Innaloo
Nov 28th 2013 | 8:44 pm
#34
Crazy Cat Lady
Joined: Apr 2004
Posts: 65,493
Re: Perth Curry
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 
Disclamer: said 'was', no idea if she's still alive, couldn't be bothered to look.
Disclamer: said 'was', no idea if she's still alive, couldn't be bothered to look.
Nov 29th 2013 | 1:59 am
#35
Thread Starter
My hovercraft is full of
Joined: Jan 2011
Posts: 507
From: Innaloo
Re: Perth Curry
If you can read the whole thread you will see that I apologised for the wrong link then posted another as for Madhur Jaffrey this term seems to fit,Jack of all trades master of none.
Dec 1st 2013 | 9:46 pm
#36
Lost in BE Cyberspace
Joined: Oct 2005
Posts: 16,623
From: Hill overlooking the SE Melbourne suburbs
Re: Perth Curry
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.
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.
Dec 2nd 2013 | 7:30 am
#37
Lost in BE Cyberspace
Joined: Oct 2005
Posts: 16,623
From: Hill overlooking the SE Melbourne suburbs
Re: Perth Curry
I think I will try the 2nd simmering recipe to compare the two.
Dec 15th 2013 | 1:59 am
#38
Forum Regular
Joined: Dec 2013
Posts: 297
Re: Perth Curry
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.
I think I will try the 2nd simmering recipe to compare the two.
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.
Dec 15th 2013 | 6:32 pm
#39
Lost in BE Cyberspace
Joined: Jan 2009
Posts: 20,821
From: Brisbane
Re: Perth Curry
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.
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.
Dec 15th 2013 | 7:56 pm
#40
Proudly Deplorable
Joined: May 2003
Posts: 24,249
From: Alloha snack bar
Re: Perth Curry
I ate at 9 Mary's in the city on the weekend
Very nice but expensive, although the Entertainment Book makes it somewhat cheaper
Very nice but expensive, although the Entertainment Book makes it somewhat cheaper
Dec 17th 2013 | 11:27 pm
#41
Joined: Apr 2004
Posts: 4,228
From: High up in Joondalup.
Re: Perth Curry
I just got the book "The curry secret" and I've made two curries just like the ones from the take away back home, yummo!
Dec 18th 2013 | 12:17 am
#42
BE Enthusiast
Joined: Jul 2013
Posts: 372
From: Old Bar Beach, NSW near Taree
Re: Perth Curry
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.
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.
Dec 18th 2013 | 1:40 am
#43
Joined: Apr 2004
Posts: 4,228
From: High up in Joondalup.
Re: Perth Curry
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.
http://i678.photobucket.com/albums/v...pse69944f2.jpg
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.
http://i678.photobucket.com/albums/v...pse69944f2.jpg
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!"
ungrateful gits 
Dec 18th 2013 | 3:58 am
#44
Thread Starter
My hovercraft is full of
Joined: Jan 2011
Posts: 507
From: Innaloo
Re: Perth Curry
It is indeed, I had the book some yrs back but the evil ex kept it
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!" ungrateful gits
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!"
ungrateful gits http://www.morpeth17.freeserve.co.uk...rry_Secret.pdf
Dec 18th 2013 | 4:23 am
#45
Forum Regular
Joined: Dec 2013
Posts: 297
Re: Perth Curry
Does anyone else use the old squeeze of lime, teaspoon of sugar at the end, trick?
I've also noticed a huge difference between where and what spices are sourced. I never would buy spices from a supermarket in the UK (can't speak for elsewhere). Why? Because it's purchased in large batches and usually is old and stale.
Two other factors that I find make a lot of difference, big deep red Kashmiri chillies, and Indian butter Ghee.
I've also noticed a huge difference between where and what spices are sourced. I never would buy spices from a supermarket in the UK (can't speak for elsewhere). Why? Because it's purchased in large batches and usually is old and stale.
Two other factors that I find make a lot of difference, big deep red Kashmiri chillies, and Indian butter Ghee.
