Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on February 06, 2013, 10:56 AM
-
Made a double batch of kushi base recently.
(http://www.curry-recipes.co.uk/imagehost/pics/951fc75e3527aca6d802bce0f59be11b.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/a17dc9c8840edf99043d5962cb751dab.jpg)
Didn
-
Blimey GOTG
What a curry mission. Great looking curry in those photos 8)
I love the Kushi book, base, spice mix and recipes too. Just realised that I have not made them in ages - thank you for reminding me! - must make up a batch when the current freezer load of Zaal is depleted.
This book still deserves a lot of attention IMHO - and for some reason does not seem to get all the praise I think it deserves...
Regards
-
Looking good, what recipe are you using for the Balti Garlic Chicken?
I do cook my Balti in one of these http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html (http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html)
You get more of the scrape back residue than normal because of the height, material and heat distribution, whether this is the key, might be might not be, i also try to set the garlic/ginger paste on fire, little like flambe, just before i add the onions. It gives more of a nutty flavour.
I have made a Balti in a normal omelette pan http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html (http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html)
And didn't get that taste, if you know what i mean.
Just about to make about 20 Baltis as i type this.
-
Solarsplace i agree with you an excellent book, i couldn't be without it. Great base and mix.
-
This book still deserves a lot of attention IMHO - and for some reason does not seem to get all the praise I think it deserves...
Indeed Russ, I love the recipes in this book. Time to knock up another batch me thinks.
Great looking curry GOTG, making me salivate. :)
-
Looking good, what recipe are you using for the Balti Garlic Chicken?
I do cook my Balti in one of these http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html (http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html)
You get more of the scrape back residue than normal because of the height, material and heat distribution, whether this is the key, might be might not be, i also try to set the garlic/ginger paste on fire, little like flambe, just before i add the onions. It gives more of a nutty flavour.
I have made a Balti in a normal omelette pan http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html (http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html)
And didn't get that taste, if you know what i mean.
Just about to make about 20 Baltis as i type this.
Nice one Frank! I'll order one of those woks. Had a feeling I'd need something like that, but thought I may as well have a go anyway. I have noticed at the kushi when waiting for TAs there are never sounds of chef's spoon bashing the sides of pans coming from the kitchen. What you can hear is the sound of scrape/stirring, lots and lots of scrape/stirring. Everything must be done using iron. I would also like to serve my balti in black iron dishes. I got two really nice dinky ones and spent ages carefully seasoning them, but now it
-
Looking good, what recipe are you using for the Balti Garlic Chicken?
I do cook my Balti in one of these http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html (http://dadibhais.com/index.php/kitchen/cookware/indian-oriental-woks/indian-karahi-woks/round-karahis/black-kadai-14.html)
You get more of the scrape back residue than normal because of the height, material and heat distribution, whether this is the key, might be might not be, i also try to set the garlic/ginger paste on fire, little like flambe, just before i add the onions. It gives more of a nutty flavour.
I have made a Balti in a normal omelette pan http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html (http://dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans/black-iron-omelette-pans-with-tubular-handles/black-iron-omelette-pan-9-23cm.html)
And didn't get that taste, if you know what i mean.
Just about to make about 20 Baltis as i type this.
Nice one Frank! I'll order one of those woks. Had a feeling I'd need something like that, but thought I may as well have a go anyway. I have noticed at the kushi when waiting for TAs there are never sounds of chef's spoon bashing the sides of pans coming from the kitchen. What you can hear is the sound of scrape/stirring, lots and lots of scrape/stirring. Everything must be done using iron. I would also like to serve my balti in black iron dishes. I got two really nice dinky ones and spent ages carefully seasoning them, but now it
-
Added a tsp of kewra water .....Definitely part of the kushi balti taste, and an essential ingredient.
Your curries look excellent.
Was it you who's actually been to the Kushi restaurant? If so, I'm envious and wish I lived nearer. Did you taste Kewra water, for certain, in their dishes?
-
Thanks GOTG
-
I wish I liked balti curries, these pictures make me want some now!
I find balti curries always taste a bit bitter/vinegary to me. Is this the norm, or was I having them from the wrong TA?
-
I wish I liked balti curries, these pictures make me want some now! I find balti curries always taste a bit bitter/vinegary to me. Is this the norm, or was I having them from the wrong TA?
To be honest, I would never order a Balti dish from a takeaway. Served at the table in a balti dish, there is a fighting chance that it has actually been cooked in one; served in a foil container ? my gut instinct tells me "no way".
** Phil.
-
If anyone remembers Turkish Delight, then that
-
The vinegar taste mentioned is almost certainly the vinegar from Pataks balti paste.
I've had balti curries that tasted like that but my local TA does a nice balti curry.
Paul
-
Thanks Phil/PaulP for your insights. I shall try it again next time I sail to the land of cockney
-
If anyone remembers Turkish Delight, then that
-
Added a tsp of kewra water .....Definitely part of the kushi balti taste, and an essential ingredient.
Your curries look excellent.
Was it you who's actually been to the Kushi restaurant? If so, I'm envious and wish I lived nearer. Did you taste Kewra water, for certain, in their dishes?
Hi George. Yes, that's me. Had some great TAs from there. I am sure there is a splosh of kewra water in the baltis. They haven't got it right every time though. Once, mine and the good lady's food was nearly spoiled by one of the chefs adding too much soy sauce. I forgot to mention in the pics I posted all the dishes have a good dash of dark soy added. I'm not sure if the kushi use this instead of salt, or as an addition, but they have definitely included it all the mains I have had from there.
Rob :)
-
I forgot to mention in the pics I posted all the dishes have a good dash of dark soy added. I'm not sure if the kushi use this instead of salt, or as an addition, but they have definitely included it all the mains I have had from there.
Your feedback is very interesting. I don't think they mention either of those ingredients in the book so, as good as the book is, it's probably still dumbed-down to prevent the recipes ever tasting as good as the restaurant. All that's needed, of course, is to add back what they've deliberately missed out, and if your analysis is correct, you could be on to something.
-
Bit of a balti marathon there GOTG. Some beautiful looking dishes there Rob. With a bit of notice some of the boys could have come round for a sampling ;D Keep up the good work mate. Never tried the Kushi base or spice mix and don't possess the ABC book either. Time enough for that though. Plenty to be going on with for the moment :D
-
awesome looking grub
You seem to be getting good at the oil separation
-
You seem to be getting good at the oil separation
Yes, got the hang of it now. It's nice because you can decide on how much of the oil gets served on the plate. A decent slick (forming around the served curry) often makes an impressive presentation I think.
Rob :)
-
I wish I liked balti curries, these pictures make me want some now!
I find balti curries always taste a bit bitter/vinegary to me. Is this the norm, or was I having them from the wrong TA?
I'm going to try a balti chicken korma this weekend gagomes. Just looking at the recipe in Authentic Balti Curry and it's a bit different. Tsp amounts of coconut and almond powder, with coconut (and cows) milk. It also involves a dedicated straightforward (3 onion) korma base, with carrots. Going off the picture on the front cover it certainly looks the business. Will see how it goes.
Rob :)
-
I wish I liked balti curries, these pictures make me want some now!
I find balti curries always taste a bit bitter/vinegary to me. Is this the norm, or was I having them from the wrong TA?
I'm going to try a balti chicken korma this weekend gagomes. Just looking at the recipe in Authentic Balti Curry and it's a bit different. Tsp amounts of coconut and almond powder, with coconut (and cows) milk. It also involves a dedicated straightforward (3 onion) korma base, with carrots. Going off the picture on the front cover it certainly looks the business. Will see how it goes.
Rob :)
Good luck Rob!
Please report, as I'm a big fan of Korma myself. I'm mildly curious about the use of carrot in this dish, though I know some bases do make use of carrot :)
Goncalo
-
I wish I liked balti curries, these pictures make me want some now!
I find balti curries always taste a bit bitter/vinegary to me. Is this the norm, or was I having them from the wrong TA?
I'm going to try a balti chicken korma this weekend gagomes. Just looking at the recipe in Authentic Balti Curry and it's a bit different. Tsp amounts of coconut and almond powder, with coconut (and cows) milk. It also involves a dedicated straightforward (3 onion) korma base, with carrots. Going off the picture on the front cover it certainly looks the business. Will see how it goes.
Rob :)
Good luck Rob!
Please report, as I'm a big fan of Korma myself. I'm mildly curious about the use of carrot in this dish, though I know some bases do make use of carrot :)
Goncalo
Will do. There's plenty carrot in this base. 3 carrots to the 3 onions. No food colouring in the recipe either.
Rob :)