Topic: Pub Pathia for 40 (and Veggie Madras for 10)

[Tomdip]

Hi all, sorry for absence - not been cooking many curries lately as have been mostly making jumbo scotch eggs!

However by popular demand it's curry night in my pub tomorrow night and I have cooked up an uber batch of Pathia and Madras.  I based the Pathia recipe on Stephen L's and Curry Barking Mads and the Madras is a basic hotchpotch of Zeera and off the top of my head.

I cooked the curries the day before as I have found that I can't approach the BIR flavour I am looking for, in bulk cooking, without re-heating/storing the curries

Jobs for tomorrow include cooking up a big batch of pilau rice, and cooking 50 odd poppadoms!  Will sell the curry for a fiver a head and tend to be rather generous in my portion control.

Started off with 3 x batches of Taz base.  This is more than I needed - but I have frozen about 2 litres for later cooking.

I then boiled and diced 10 kg of chicken breast - good old Cash'n'Carry!

The pureed base along with 10kg of boiled chicken breast.


I made the curries up in the usual method found on the forum.  However without the reducing stage it is hard to pack in the BIR flavour when cooking hence the double cooking.

I like to get all my ingredients measured out and ready before I cook These are the components for the Pathia.


The Pathia is on the left, the Madras on the right.



Both curries taste pretty good - the madras needs the lemon/methi and a bit more heat.  The Pathia is a little hotter than I intended and there is a bit too much sauce.  The real tasting happens tomorrow!   Will hopefully get a few photos.

Recipes

Chicken Pathia
20 tbsp oil
4 chefs spoons of par-boiled onion/pepper
200ml diluted tomato puree
6 tbsp (heaped) of mix powder (I used Taz)
1 tbsp salt
1 tbsp pataks tikka or tandoori paste (optional)
1 tsp red colour powder (optional)
3 tbsp kashmiri mirch or mild chilli powder
10 tbsp sugar
10 tbsp mango chutney
10 tbsp lemon juice
Approx 2 litres of base - I judge by eye mainly
Chicken 8-10kg

1. Heat oil
2. add onion/pepper for a few mins
3. add tomato puree for 2-3 mins
4. add mix powder/salt/chilli and cook till you get a lovely smell/consistency (about 1-2 mins)
5. add sugar/mango/lemon juice
6. add base in batches till you are happy with amount
7 add chicken and cook till oil rises
8 allow to cool.

9. reheat (the oven is useful as you can easily burn the bottom of such a deep pan)
10. add chopped coriander and 4 tsp kasuri methi and some quartered tomato.

Veggie Madras. (not particularly hot)

10 tbsp oil
5 tbsp garlic/ginger paste
20 ml tomato puree diluted
5 tsp mix powder
2 tsp kashmiri chilli
1 tsp salt
1 tbsp pataks tikka or tandoori paste (optional)
1 tsp red colour powder (optional)
2 kg pre-cooked mixed veg (I cheat and use bags of good quality frozen veg)
1 and a half litres of base
Chopped coriander
4 tsp lemon juice
3 tsp kasuri methi
2 tsp worcestershire sauce

1. Heat oil
2. fry g/g paste for 1 min
3. add tomato puree for 1 min
4. add spice mix, chilli, salt - cook stirring for 1 -2 mins till you get a lovely caramel/toffee smell
5.add half base
6 add veg and rest of base
7. cook till oil rises or at least 15 mins

8 on reheat add lemon juice/coriander/methi and worcestershire sauce 10 mins before serving

[Stephen Lindsay]

looks awesome tomdip!

[Razor]

Bloody hell Tomdip, you don't do things by halves do ya fella?

A fiver a pop?, cheap at twice the price mate, you must have one very happy pub my friend

Ray

[chewytikka]

Hi Tom
Excellent work.
Giving some of the commercial members a few pointers here.

Brings back memories of doing Indian Buffets back in the Nineties
and at 9.95 per head then, yours seems a hell of a bargain.

Your curry night should go down a storm
cheers Chewy

[madeinbeats]

Lol, quality. Get some feedback off your customers and let us know what they say!!

[mr.mojorisin]

looking good my friend
always tastes better the next day..or the day after that...
looks as though you're gonna put Wetherspoons nose outta joint for their currry nights M8
best of luck

[Tomdip]

The night went really well, sold 35 portions (only veggie madras left). Lots of compliments about the food.  Lots of washing up to do and poppadom crumbs to sweep up

[madmatt]

Well done mate! Jesse, I start to flap when cooking for 8 or more, but, a  whole pub!!
Congrats!
Matt

P.s where is the pub??