Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on January 09, 2013, 01:47 PM
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Has anyone else got this book yet? Mentioned in a thread recently; cant remember which one. My copy (signed) arrived today. Just having a quick peruse. Whilst fairly new to cooking I suspect the book will interest many on here. In fact, I would put money on it. My first impression is this looks top quality (and authentic) BIR (indian/bangladeshi) cuisine. Things that have got my attention so far include a two-stage yogurt mint dip recipe, involving 13 ingredients, one of which is worcester sauce. A recipe for chicken tikka including green masala sauce, and the chefs own mix powders (medium curry powder and abduls kasa masala). The shami kebab recipe with optional egg batter (happy days!). Macher Bora (fish patties). Sylheti Chicken Salan (an extra hot dish). I think there are only a few dishes made with base gravy; quite a few are dry type fish recipes anyway; plenty of whole spices in use. Interestingly, the actual recipe for the base emphasizes the importance of skimming as pivotal to the outcome. Reckon I will be spending some time with this book. Its nicely put together, well written (an occasional typo) with mainly very good quality photos. Reading the intro Abdul has worked in the restaurant trade since 1962.
Rob :)
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Looking forward to hearing how you get on with this. :)
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There are no recipes using pre-cooked meats (except CTM) so most of the recipes prep/cooking times are inconsistent with BIR cooking, I suppose. Very happy with the book so far though. Giving me lots of ideas. Looking forward to giving the chicken tikka a go to start with, and the aloo methi.
Rob :)
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I got the book today,it's ok but not the best one I've got.There's certainly some unusual dishes in the book,not the sort you would see in your average BIR(spicy pasta anyone?).No madras,no balti,no pathia etc.I was really looking forward to the rezalla recipe but I'm afraid it resembles nothing like I'm used to.Indeed from what I've seen a lot of the dishes don't involve base gravy,they seem to be adapted for home use and designed for four people.A couple of things caught my eye though.He uses vegetable margarine in the gravy,first time I've seen this since the Ashoka method.Also he uses two different garam massalas,one roasted and ground whereas the other is just ground and not roasted at all.
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I got the book today,it's ok but not the best one I've got.There's certainly some unusual dishes in the book,not the sort you would see in your average BIR(spicy pasta anyone?).No madras,no balti,no pathia etc.I was really looking forward to the rezalla recipe but I'm afraid it resembles nothing like I'm used to.Indeed from what I've seen a lot of the dishes don't involve base gravy,they seem to be adapted for home use and designed for four people.A couple of things caught my eye though.He uses vegetable margarine in the gravy,first time I've seen this since the Ashoka method.Also he uses two different garam massalas,one roasted and ground whereas the other is just ground and not roasted at all.
What are your thoughts on the chicken tikka recipe jb? Mixing in mustard oil after cooking. Not something I have seen before. I have I read that right?
Rob :)
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I got the book today,it's ok but not the best one I've got.There's certainly some unusual dishes in the book,not the sort you would see in your average BIR(spicy pasta anyone?).No madras,no balti,no pathia etc.I was really looking forward to the rezalla recipe but I'm afraid it resembles nothing like I'm used to.Indeed from what I've seen a lot of the dishes don't involve base gravy,they seem to be adapted for home use and designed for four people.A couple of things caught my eye though.He uses vegetable margarine in the gravy,first time I've seen this since the Ashoka method.Also he uses two different garam massalas,one roasted and ground whereas the other is just ground and not roasted at all.
What are your thoughts on the chicken tikka recipe jb? Mixing in mustard oil after cooking. Not something I have seen before. I have I read that right?
Rob :)
Very strange,cooking chicken tikka and then 'mixing in' mustard oil.Never come across that before.
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Just going through the Abdul Spice restaurant menu. Very extensive and not overly pricey. I might get over there when the days get a bit longer. Wish the book had included recipes for the shatkora and methi gosht dishes. The sylheti chicken salan looks a winner though. I like the idea of marinating mixed breast, thigh and leg meat first. This is going to be a seriously hot curry. Its even garnished with chopped and fried red bird eye chilli, and a whole one popped on top for good measure.
Rob :P
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Anyone get anywhere with this book? It's been on my shelf for a while but returned to it recently for the green masala recipe (Hariyali paste?).
Nine months on I'm seeing the book in a different light. Curry recipes for 4-6 aside, I think there will prove to be some absolute gems in here. For example, although I've not tried it yet the recipe for chicken tikka, on paper, is ticking lots of boxes.
Rob :)
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The author of this book has started a YouTube channel about 6 months ago. So far only 50 odd subscribers (now including me) and his videos have only been viewed in relatively small numbers so far. I watched a few of his videos this morning and a few have immediately made it to my to do list. There probably isn't a great deal of new information and no "Secrets" but it is a yet another enlightening view into the BIR method.
Base Gravy, Balti Lamb, Chicken Madras (with base gravy and without base gravy method explained), pickle spice masala and Naga Pickle (could be applied to any chilli variety). The ones I want to try immediately are the Raan (baked leg of lamb) and the Staff Curry (Lamb or Mutton).
https://www.youtube.com/channel/UC1XWL9B2zuJLS70H_boN3FA/videos (https://www.youtube.com/channel/UC1XWL9B2zuJLS70H_boN3FA/videos)
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Looks interesting, Livo. Thank you.
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** Phil.
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On Tuesday I made this chef's version of Lamb Balti and I have to say it is a very nice dish indeed.
https://www.youtube.com/watch?v=K2a31aJgZtM (https://www.youtube.com/watch?v=K2a31aJgZtM)
I used minced Garlic and Ginger paste as I didn't have any fresh ginger. At $55 / kg it is much cheaper to buy the stuff in the jar.
For lamb bones i removed the bones from 2 forequarter (shoulder) chops. The recipe was made pretty much exactly as specified with the exception that i added the blended base gravy in 2 part stages of roughly 2/3 and 1/3 with a reduction for both additions. I omitted the additional 300 ml of water and this produced a beautiful thick and flavoursome curry sauce which clings to the lamb pieces. I wouldn't call it a dry curry but it was close.
I didn't have a small spice bag or net so I just individually removed the whole Garam Masala spices from the gravy before blending. I left the Peppercorns and the tops of the cloves in as they were too hard to find or had already disintegrated.
I will be very interested in trying this dish with some of my homemade Balti Paste. The dish could easily be made using any other Base Gravy if you already have some. The fact that this recipe uses a single batch from scratch shows that a base gravy can be cooked as a micro batch. A view I've always espoused.
Picture of the Balti dish is provided.
I also cooked his version of the Staff Curry (Lamb instead of chicken). Mutton or goat would be interesting but not readily available to me.
https://www.youtube.com/watch?v=MEPayARpImo (https://www.youtube.com/watch?v=MEPayARpImo)
For this I used 5 Lamb forequarter chops cut in half (bone removed from 2). This is another very tasty dish. It is hard to say which I preferred. As you'd expect this staff curry is a no fuss, cook on the side dish.
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In the early 90s I took a course of evening classes on Indian cookery. It was great, 18 weeks long, held by a grumpy Indian lady called Rajnee. The format was the students turn up one week, watch her cook for a couple of hours and everyone got to try the dishes. We were given the ingredients list and the following week, we would cook ourselves with her watching and guidance, returning home with a great dinner.
Anyway, reason for bringing that up is one week she asked if there was a particular dish we would like her to do. I inevitably said vindaloo but remember one guy asked for a Balti, and she was so indignant it was hilarious.
A bucket?? You want me to cook in a bucket? What is wrong with you? Etc etc
Happy days.
Robbo
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Does anybody have this book and if so, does it have the "Mixed Masala" ingredient list for his 5 spice powder which consists of equal parts nutmeg, mace, garlic powder, ginger powder and a 5th ingredient that I cant understand in his Raan video (Kursi Lamb Leg Roast)?
https://www.youtube.com/watch?v=UxLaqP3HCBc (https://www.youtube.com/watch?v=UxLaqP3HCBc)
I'm in the middle of making the marinade and I cannot understand what he is saying. Watch the video to get an idea why. It's at 2.48.
Terrible sound is all I'll say. He is saying dried something powder.
I've asked in the Youtube comments but I'm going to proceed without it for now. It is only 1/5 tsp in a 2 cup marinade so I doubt it will be significant anyway.
I'll pop a picture in when the marinade is on the meat. I bought 2 discounted legs of lamb the other day and severed the shanks at the knee. I'm going to marinate the shanks only as I've already boned the thighs and used some for Souvlaki and the rest is in the freezer in 3 600 - 700 gram bags to use later for whatever.
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Dried papaya powder, a common natural tenderiser. He pronounces "papaya" with initial stress, an initial schwa and a medial /ɪ/, we (Britons at least) pronounce it with penultimate stress, an initial /æ/ and a medial /aɪ/.
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** Phil.
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Thank you Phil. Chef has replied to my question, informing that he will provide the answer to the ingredient today. If you are correct, and I'd say you are, it didn't hurt going ahead without it. It may be of benefit to mutton or goat but I used lamb.
Edit, chef reply 15 minutes ago and you were correct Phil.
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It's in the oven and it smells fantastic. I think I'm going to need to do a full leg in the tandoor when the weather warms up a bit and I have enough mouths to feed. Seriously amazing aroma coming from the kitchen at the moment.
Brown Basmati Rice is soaking and I'm about to start on Owen Money's Bhuna Chicken.
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Edit, chef reply 15 minutes ago and you were correct Phil.
That's interesting. I listened to the video only once, and had no trouble understanding what he was saying — whether this is simply because I have been fortunate in having had greater exposure to sub-continental accents, or whether the sound is clearer to British ears than to Australian I really don't know.
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I must have listened to it 10 or 12 times this morning and I couldn't get it but as soon as you'd pointed it out it made sense, and was confirmed. I guess I was expecting a "spice" and I couldn't make it out. He's not the clearest orator I've heard. It is an ingredient I would not have included anyway. I'm using Australian Lamb, not goat or mutton.
This does not in any way diminish the quality of the dish, which I am about to tuck into. 36 hour marination and 3 hours in the oven. If you have the chance at a bargain cut of meat, give this a go. It will work with standard shanks if that's all you have.
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Sounds good to me, Livo. That is now two dishes that I have to make — the 1993 chicken curry (but not with 3lb chicken !) and this one.
** Phil.
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He's not the clearest orator I've heard.
I agree and would go further. I can't recall worse sound on any youtube recipe video. He needs to add sub titles and/or get a better microphone.
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Yes, he's very careful in his speech, to the point where it sounds like he's taken Largactil.