Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: meggeth on March 09, 2013, 02:49 PM
-
My curries, I feel are good, and I am happy with the taste I get. However, standard curries, eg bhuna, jalfrezi, rogon josh, while having very good flavours, tend to have a background similarity. I suppose this is to be expected to some point, because of using the same ginger/garlic paste, base, spice mix, pre-cooked meat, etc. Sometimes though, I would like a different tasting bhuna or jalfrezi. I do like the special dishes, eg butter chicken, bahar, jaflong, because they come out different because of different ingredients. It makes a nice change.
There are obviously massive variations on the same dish from restaurant to restaurant. So, my question is, what is the best way to get taste variation?
1. Try different spice mixes? - not sure this would make a great difference.
2. Maybe use freshly chopped ginger and garlic?
3. Different base recipe - think many seem to say bases don't change the taste that much?
4. How about adding some curry pastes? Is that sacreligious? ;)
Any suggestions how to get good taste variations?
-
Just made a C2G madras. Plain and simple. Added some finger chillies. Nice. Added some magic masala sauce near the end and the taste noticeably changed. Finished with half tsp Mr. Naga and Wow. My madras normally seems a little plain but today, alongside a ceylon and a jaipuri, the madras takes the award.
-
I'll be breaking the seal of my Mr Naga tonight in a jalfrezi. Can't wait!!
-
Just made a C2G madras. Plain and simple. Added some finger chillies. Nice. Added some magic masala sauce near the end and the taste noticeably changed. Finished with half tsp Mr. Naga and Wow. My madras normally seems a little plain but today, alongside a ceylon and a jaipuri, the madras takes the award.
Except that isn't a madras!
-
Yes, I do luv my Mr naga - made my beans on toast amazing!, but I am talking about variation of standard recipes.
-
Just made a C2G madras. Plain and simple. Added some finger chillies. Nice. Added some magic masala sauce near the end and the taste noticeably changed. Finished with half tsp Mr. Naga and Wow. My madras normally seems a little plain but today, alongside a ceylon and a jaipuri, the madras takes the award.
Except that isn't a madras!
Who cares? ;)
And that said, can you tell me at exactly what point something either becomes or stops being a 'madras'? Is there a definitive and globally recognised authority on this? I think not. 8)
-
Yes, I do luv my Mr naga - made my beans on toast amazing!, but I am talking about variation of standard recipes.
You too!! ;D
I was thinking about this a couple of weeks ago. I remember years ago having a rissole in a chippy somewhere that had a dryish baked bean filling.
So while eating my beans on toast with a tsp of mr. naga, i had an idea for Naga Balls. ;D
Start with a tin of baked beans with juice removed but not rinsed completely dry. add 1 tsp of Mr. Naga to them.
then take some Seekh kebab mixture and wrap around a tbsp or two of the beans to make a ball shape encasing the beans.
next, egg and crumb them and deep fry.
Its like a curried scotch egg without the egg. 8)
Frank. :)
-
I was thinking about this a couple of weeks ago. I remember years ago having a rissole in a chippy somewhere that had a dryish baked bean filling.
So while eating my beans on toast with a tsp of mr. naga, i had an idea for Naga Balls. ;D
Start with a tin of baked beans with juice removed but not rinsed completely dry. add 1 tsp of Mr. Naga to them.
then take some Seekh kebab mixture and wrap around a tbsp or two of the beans to make a ball shape encasing the beans.
You know that's not a bad suggestion but it also gives me the mind to add Mr.Naga to the Keema mix and make kofte to add to a dish instead of chicken or lamb.
You could call them Naga Bombs and add to any standard dish, imagine....Naga Bomb Bhuna, eh, it's quite catchy, no? ;) 8)
-
Naga balls! That just sounds right somehow! :)
-
I was thinking about this a couple of weeks ago. I remember years ago having a rissole in a chippy somewhere that had a dryish baked bean filling.
So while eating my beans on toast with a tsp of mr. naga, i had an idea for Naga Balls. ;D
Start with a tin of baked beans with juice removed but not rinsed completely dry. add 1 tsp of Mr. Naga to them.
then take some Seekh kebab mixture and wrap around a tbsp or two of the beans to make a ball shape encasing the beans.
next, egg and crumb them and deep fry.
Its like a curried scotch egg without the egg.
Frank.
You know that's not a bad suggestion but it also gives me the mind to add Mr.Naga to the Keema mix and make kofte to add to a dish instead of chicken or lamb.
You could call them Naga Bombs and add to any standard dish, imagine....Naga Bomb Bhuna, eh, it's quite catchy, no? ;) 8)
Not bad but I prefer mine using beans because its quite different.
If you wanted a real explosion how about freezing some pea sized balls of mr. naga then wrapping the mixture around one of those for koftas? :P
Could even add rice to make naga mines. ;D
-
And back on track... ;)
Yes, I do luv my Mr naga - made my beans on toast amazing!, but I am talking about variation of standard recipes.
This is what i do Dajoca. If i'm cooking a few curries, i'll cook each one with a different mixed powder so its not just a madras, a madras with coconut, a madras with lentils. . .etc.
http://www.curry-recipes.co.uk/curry/index.php/topic,8687.msg77246.html#msg77246 (http://www.curry-recipes.co.uk/curry/index.php/topic,8687.msg77246.html#msg77246)
-
meggeth,
it's a really good question.
one thing that really sticks out for me in the dishes i cook often and feel have no improvement is that they taste so different yet have the same basic ingredients. it really is magic.
i think it's purely down to us not knowing the full recipe. i have what i call recipe refinement as a top priority - to make the same dish over and over during a weeks curry cooking and compare to the BIR equivalent. there is still much to do.
i use admins jalfrezi. i like the ashoka bhuna but it's not right. i've never got rogan josh right.
the future is our only hope - the more people trying to crack the remainder of the jig saw the better.
-
And back on track... ;)
http://www.curry-recipes.co.uk/curry/index.php/topic,8687.msg77246.html#msg77246 (http://www.curry-recipes.co.uk/curry/index.php/topic,8687.msg77246.html#msg77246)
Interesting Dalpuri - I've just read through that topic, and now I will have to get some deggi mirch - never used it, but it sounds like something that might add something different. My normal chilli seems to be quite hot, so when I make a curry that says medium, it is usually quite hot, so this may add some variation.
Cheers!
-
Interesting Dalpuri - I've just read through that topic, and now I will have to get some deggi mirch - never used it, but it sounds like something that might add something different. My normal chilli seems to be quite hot, so when I make a curry that says medium, it is usually quite hot, so this may add some variation.
Cheers!
Or you could make your own?
It's basically Indian paprika.
Maybe try half and half kashmiri and paprika with some chilli powder, or favour the kashmiri.
e.g.
6 kashmiri
4 paprika
1 chilli powder
-
Going to see if they have any at the Indian shop next time I go. They usually have lots of east end stuff, so hopefully they will.
-
Going to see if they have any at the Indian shop next time I go. They usually have lots of east end stuff, so hopefully they will.
Deggi Mirch and Kashmiri Mirch tends to more readily available in boxes made by MDH. I've only ever seen kashmiri mirch in a standard packet once, made by some obscure company, so i gave it a wide berth :o
Deggi mirch tends to be a bit hotter than normal chilli powder and has an intense red colour. Kashmiri is redder still but is milder in heat. Whilst they may make a difference to the taste and colour of your dishes, I believe they would not be common place in the BIR kitchen due to the cost.
-
Deggi mirch tends to be a bit hotter than normal chilli powder
Hotter??? :o You must've had a hot batch because generally its mild to medium. I would place it in between Kashmiri and chilli powders for heat levels.
-
Deggi mirch tends to be a bit hotter than normal chilli powder
Hotter??? :o You must've had a hot batch because generally its mild to medium. I would place it in between Kashmiri and chilli powders for heat levels.
Let's see what other say Frank ;). My understanding has always been as i stated: deggi mirch is normally hotter as well as redder than normal chilli powder.
-
Let's see what other say Frank ;). My understanding has always been as i stated: deggi mirch is normally hotter as well as redder than normal chilli powder.
I would say "Hotter than Kashmiri, not as saturated a colour as Kashmiri, no real reference to judge against in terms of "normal chilli powder", by which I think you mean "normal ground chillies", as opposed to "chilli powder" which is normally a spice blend intended for "chilli con carne" and the like.
** Phil.
-
Let's see what other say Frank ;). My understanding has always been as i stated: deggi mirch is normally hotter as well as redder than normal chilli powder.
I would say "Hotter than Kashmiri, not as saturated a colour as Kashmiri, no real reference to judge against in terms of "normal chilli powder", by which I think you mean "normal ground chillies", as opposed to "chilli powder" which is normally a spice blend intended for "chilli con carne" and the like.
** Phil.
Chilli powder as we, wannabe curry chefs, understand it on here Phil. The likes of which are produced by mssrs East End, Rahja, TRS etc. I don't think i've come across a recipe yet that says "1/2 tsp of ground chillis. It normally just say "1/2 tsp chilli powder" ;)
-
So, if I a recipe states half a tsp of chilli, and I wanted to try using deggi mirch instead, would I add the half a tsp, or increase the amount?
-
Hotter??? :o You must've had a hot batch because generally its mild to medium. I would place it in between Kashmiri and chilli powders for heat levels.
I agree.
Deggi Mirch is a combination of ground dried capiscums (paprika basically) and ground dried red Kashmiri chilli peppers. It's generally pretty mild and used as much for colour as flavour and heat.
Kashmiri Mirch is just dried ground red Kashmiri chilli peppers and is also pretty mild and used mostly for colouring as well as flavour.
I grind up my own chilli powder from a combination of whole dried Kashmiri chilli peppers, standard red chilli peppers and dried red birds eye chilli peppers. I find this gives me the heat level I want as well as the colouring.
I never use bought ground chilli powder as I don't know what chilli's are in it.
-
So, if I a recipe states half a tsp of chilli, and I wanted to try using deggi mirch instead, would I add the half a tsp, or increase the amount?
I think you just need to experiment with it. I'd start off with twice that amount (if it asks for 1/2 tsp, try 1 tsp) and taste the dish towards the end of cooking. If you want it hotter add in some of your usual chilli powder and cook it in for 10 mins or so.
I also think it's worth experimenting with simple freshly ground black pepper either alone or in combination with milder chilli powders as it increases heat but also introduces another flavour profile.
-
I'm pretty sure that most of the kashmiri/deggi-powders don't contain any kashmiri chilis at all. I heard it's the Byadagi chili pepper and other, red varieties. But who knows for sure? Got the kashmiri chili and the deggi mirch powder from MDH, and to me, it even looks like the deggi has more colour (and it shouldn't). There was a topic around, with two pictures comparing both powders, and mine look exactly like these, but switched around. But the deggi isn't as hot as cayenne pepper, at least when it comes to my taste.
Greetings!
-
Chilli powder as we, wannabe curry chefs, understand it on here Phil. The likes of which are produced by mssrs East End, Rahja, TRS etc. I don't think i've come across a recipe yet that says "1/2 tsp of ground chillis. It normally just say "1/2 tsp chilli powder" ;)
Well, I think exactly the opposite ! I was surprised the first time "chilli powder" was mentioned in this thread, believing it to be used solely in Mexican-style cuisine"; for me, the normal term for what we use is "ground chillies", and I would be very surprised if more than 5% of the recipes on this site used the term "chilli powder". However, research suggests I am wrong : the site search facility returns 36 pages of "chilli powder" and only one of "ground chillies" (most of which are by me), so perhaps I am unusual in my preferred term. Off to the spice cupboard to see if I can find any unopened packets to learn what the manufacturers call the stuff ...
So, just one pack of the generic stuff, by Rajah, and that is called "Chilli powder (chillipulver)", so on that basis it would seem you are correct. But I shall continue to refer to it as "ground chillies", because I think that to do otherwise is likely to cause confusion for first-time BIR chefs who might then think that (e.g.,) Schwartz Chilli Powder is what is intended, which would be a serious error (ingredients : Chilli Pepper, Cumin, Salt, Oregano, Garlic, Anti-caking Agent (Silicon Dioxide), Cayenne Pepper (20%)).
** Phil.
-
Well, I think exactly the opposite ! I was surprised the first time "chilli powder" was mentioned in this thread, believing it to be used solely in Mexican-style cuisine";
This is actually what prompted me to stop buying pre-ground shop bought Chilli powder as a few years ago having bought a jar of this stuff I was rather shocked to find when reading the ingredients label that as well as containing ground chilli peppers it also contained ground cumin, salt and some anti-caking agent. I was not impressed. This was not labelled or marketed as Chilli powder for Chilli Con carne, but simply Medium Chilli Powder.
From then onwards I've simply ground up my own from whole dried red chilli peppers as I simply don't trust what they put in it.
-
So, just one pack of the generic stuff, by Rajah, and that is called "Chilli powder (chillipulver)", so on that basis it would seem you are correct. But I shall continue to refer to it as "ground chillies"
Leave it to you to create confusion Phil!
No one, apart from you it seems, refers to chilli powder as ground chillies and your use of the term is what is confusing. Chilli powder is what it is - finely ground, dried chillies that form a powder - no confusion possible. Your term - ground chillies - could be a powder or it could be a paste - confusion.
Why, when presented with the obvious evidence of the correct terminology, must you insist on going your own way and embedding confusion into the site?
-
No one, apart from you it seems, refers to chilli powder as ground chillies and your use of the term is what is confusing. Chilli powder is what it is - finely ground, dried chillies that form a powder - no confusion possible.
That may be how you understand it, Santa : it is not how Mr Schwartz understands it, and he makes the stuff.
Your term - ground chillies - could be a powder or it could be a paste - confusion.
It might suggest a paste to you, Santa : most people, however, would probably expect to find the term "paste" used to describe a paste (cf. "tomato paste", "Shippam's sardine and tomato paste", "wallpaper paste" and so on). Can you suggest any context in which the term "ground X", for any X, is used to refer to a paste ?
Why, when presented with the obvious evidence of the correct terminology, must you insist on going your own way and embedding confusion into the site?
There is no "correct" terminology : Rajah used "Chilli powder" to refer to pure ground chillies, Schwartz to refer to a mixture of spices (including ground chillies) that is intended for use in Mexican cuisine. To my mind, the best way to avoid this risk of confusion is to use the term that is unambiguous and clear : "ground chillies".
** Phil.
-
You really are a pig-headed individual Phil. I'll leave you to wallow in your own self importance. ::)
-
My own take on chilli powder is that it varies in how hot it is. I usually benchmark a new packet of chill powder by cooking a Madras. Sometimes the batch is spot on and sometimes it is too hot. I never pay attention to whether the packet says "hot" or "extra hot" because I find they vary so much between brands. One man's hot is another man's extra hot and so on.
Compared with my current batch of chilli powder I find deggi mirch (MDH) to be milder. I've never yet had it hotter than chilli powder but I have at times noticed no difference.
-
I once had to bin a tin of Rajah chilli powder. It was orange in colour and was quite literally lethal in strength. I know I don't do really hot but this stuff was insane.
-
I once had to bin a tin of Rajah chilli powder. It was orange in colour and was quite literally lethal in strength. I know I don't do really hot but this stuff was insane.
I have a feeling this may be exactly what I'm experiencing with a "kashmiri chilli powder" I bought in a 400g bag whose brand I can't recall. I can't go past a 1/4 to 2/4 of a tsp and it's already on full power (for me anyway) I am even suspicious that the recent outburst of tongue ulcers are being caused by it.
Is there a reliable brand of mild chilli powder?
-
When we talk about chilli powder on this forum I thought that most of us know that this refers to ground chillis.
The Schwartz stuff and some supermarket own brands label of chilli powder is incorrect and should state "chilli con carne spice mix".
Paul
-
I always thought there was a difference between chilli powder and chili powder, the latter being a mix for chili con carne, or maybe I dreamt it.