Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Alchemist on May 21, 2013, 08:52 PM
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I've decided on Thursday to crack off as many curries as possible and freeze them. The lamb and chicken have been pre cooked, provisions purchased and a big vat of base gravy will be sorted tomorrow (yes, I have a few days off this week!).
Photos and YouTube videos to follow :). Hopefully a steep learning curve that will take me closer to curry nirvana.
Follow my messy journey as it unfolds...
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May the Philosopher's Stone accompany your every footstep, and may the most humble of spices be transmuted into the ultimate curry even as base metal is transmuted into gold ...
** Phil.
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Good luck and make sure the bottle of Kingfisher guides you well.
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Good luck. Looking forward to some pictures of the 'spatter'. ;)
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as they say in acting, break a leg!
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Thanks for all your comments guys. Had a big prep day Wednesday today, which I videoed and photographed, so I'm totally knackered now!
Started the laborious process of uploading to YouTube, here's a taster:
http://www.youtube.com/watch?v=DaCbfEG6xFY (http://www.youtube.com/watch?v=DaCbfEG6xFY)
http://www.youtube.com/watch?v=bRic_Vw5Tvw (http://www.youtube.com/watch?v=bRic_Vw5Tvw)
Light as air Naans:
(http://www.curry-recipes.co.uk/imagehost/pics/7068fa88f65aa17f3136a85067c0eecc.jpg) (http://www.curry-recipes.co.uk/imagehost/#7068fa88f65aa17f3136a85067c0eecc.jpg)
Chicken Tikka cooked on BBQ:
(http://www.curry-recipes.co.uk/imagehost/pics/784255353490561e0bb65a7cf68e88b6.jpg) (http://www.curry-recipes.co.uk/imagehost/#784255353490561e0bb65a7cf68e88b6.jpg)
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Good job there!
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You've hit the ground running Alchemist, well done. Good looking pictures and good effort on making a video too. Looking forward to what's coming next.
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Yeah, very well done indeed. looking forward to the next episodes. ;) Doesn't look like I am going to get any splatter to laugh at though as you have taken the show outside. Oh - don't forget your apron!! ;D
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Kitchen a bomb site...suggested to the missis that is would be quicker to burn the kitchen down and rebuild, rather than attempt to clean up!
16 portions of various curries made, as well as videoing and taken some pics...hopefully get some uploaded tonight.
It's been emotional!
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Kitchen a bomb site...suggested to the missis that is would be quicker to burn the kitchen down and rebuild, rather than attempt to clean up!
16 portions of various curries made, as well as videoing and taken some pics...hopefully get some uploaded tonight.
It's been emotional!
Excellent
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Here are some pics from today...whilst I wait an age for the video footage to upload!
The fruits of my labour:
(http://www.curry-recipes.co.uk/imagehost/pics/572b5f473afc770c47e53ed1239f6f05.jpg) (http://www.curry-recipes.co.uk/imagehost/#572b5f473afc770c47e53ed1239f6f05.jpg)
Woks cooking...? Its a Lamb Rogan Josh!
(http://www.curry-recipes.co.uk/imagehost/pics/a225428c28a43cde01c59b9c2f4d7c97.jpg) (http://www.curry-recipes.co.uk/imagehost/#a225428c28a43cde01c59b9c2f4d7c97.jpg)
The aftermath...thanks god its now tidy again!
(http://www.curry-recipes.co.uk/imagehost/pics/1627b749f8153a7562d420aac4bed72d.jpg) (http://www.curry-recipes.co.uk/imagehost/#1627b749f8153a7562d420aac4bed72d.jpg)
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Match Report.
6 hours cooking and an hour cleaning up!
The curries were:
Chicken Korma (The Curry Guy) - 7/10
Chicken Korma (Kris Dhillan) - 6/10
Chicken Tikka Masala (My recipe) 9/10 :-)
Chicken Jalfrezi (Julian Voigt) 6/10
Lamb Keema (The Curry Guy) 6/10
Lamb Keema (Stephen Lindsay CRO) 7/10 (after amending!)
Lamb Rogan Josh (The Curry Guy) 8/10
Lamb Rogan Josh (Julian Voigt) 7/10
Lamb Tikka Masala (My Recipe) 8/10
Lessons learnt - I like my curries spicey (not hot, just bags of spice and flavour), often recipes were under spiced and I had to throw more in.
Trust your judgement - you know what you like, so a quick look at a recipe should tell you if its what you will enjoy, in my case the ones that looked under spiced were!
Cover your entire kitchen in silver foil to save time afterwards :-)
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Intro - a quick look at my setup for the day ahead:
http://www.youtube.com/watch?v=1LYpW4tFEV8&feature=youtu.be (http://www.youtube.com/watch?v=1LYpW4tFEV8&feature=youtu.be)
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Well. Appreciating that this is work in progress and notwithstanding the effort that goes into videoing this. - Have we learnt anything? No. Do we care? No.
Why not?
This guy is a genuine curry loving forum member, willing to share his efforts with the rest of us 'pretenders'.
Well done.
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Well. Appreciating that this is work in progress and notwithstanding the effort that goes into videoing this. - Have we learnt anything? No. Do we care? No.
Why not?
This guy is a genuine curry loving forum member, willing to share his efforts with the rest of us 'pretenders'.
Well done.
Cheers RudyDoo! Yes, certainly not an educational piece, just me sharing my trials and tribulations on the journey to the pantheon of the curry gods!
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make RD's words mine.. very well.. maybe you should write us a book ::) ;D
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make RD's words mine.. very well.. maybe you should write us a book ::) ;D
Ha ha..maybe I should just keep saying ebook out soon.... :D
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Excellent mate. Well done for taking the time to video and share. 8)
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The curry guys chicken korma.
www.youtube.com/watch?v=OzHYm1j0uxI (http://www.youtube.com/watch?v=OzHYm1j0uxI)
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The usage of olive oil is not really BIR, then again, the curry guy is known for his traditional takes.
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The usage of olive oil is not really BIR, then again, the curry guy is known for his traditional takes.
I think he used Ghee. The olive oil was my choice, as keen to use something I think is healthier and tbh I've never noticed any difference between olive oil and other things.
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The usage of olive oil is not really BIR, then again, the curry guy is known for his traditional takes.
I think he used Ghee. The olive oil was my choice, as keen to use something I think is healthier and tbh I've never noticed any difference between olive oil and other things.
Btw, upon re-reading my post I feel somewhat awkward. I didn't meant to say it in a bad way, but trying to point out that BIRs don't use olive oil. I do a lot of concoctions and break the BIR rules too. I also had the chance to see one of his videos in which he used olive oil on his korma by accident! I've enjoyed the video and I'm sorry if I sounded arrogant :)
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The usage of olive oil is not really BIR, then again, the curry guy is known for his traditional takes.
I think he used Ghee. The olive oil was my choice, as keen to use something I think is healthier and tbh I've never noticed any difference between olive oil and other things.
Btw, upon re-reading my post I feel somewhat awkward. I didn't meant to say it in a bad way, but trying to point out that BIRs don't use olive oil. I do a lot of concoctions and break the BIR rules too. I also had the chance to see one of his videos in which he used olive oil on his korma by accident! I've enjoyed the video and I'm sorry if I sounded arrogant :)
No worries, no offence was taken. I've read plenty of posts on this forum to know when someone is having a go (gets somewhat childish at times). Thanks for your updated post though :-)
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Good work,Alchemist .
Loved the video.
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Good work,Alchemist .
Loved the video.
Cheers Wickerman...lots more to follow!
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My Chicken Tikka Masala Recipe
www.youtube.com/watch?v=3GUJVkEQ2s8 (http://www.youtube.com/watch?v=3GUJVkEQ2s8)
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My attempt at The Curry Guys lamb keema.
http://youtu.be/Jhpxmbn0Krk (http://youtu.be/Jhpxmbn0Krk)
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Thanks for taking the time and effort of recording these videos alchemist.
I thought your CTM recipe is quite different from what I'm used to in more than one way. One thing I couldn't understand entirely was the use of garam masala in the CTM, as it just doesn't seem right in my book (particularly in the proportions you used) How would you say your recipe compares to a BIR?
On the second video, you've done your meat in a similar fashion to my aloo keema attempt which I wasn't too impressed by either. I enjoyed how you were genuinely truthful about how your food tasted on that video! Is the recipe really called 'lamb keema'?
Thanks for taking the time!
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I'LL tell you whats lacking,, some heat under your pans!!
Either deal with the splatter or use a high sided pan but, Whack that heat up! ;)
You'll make far better curries when you start to fry your ingredients rather than sweat them. :)
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I agree with DP's comment. I'd imagine your CTM should've been ready in half the time had you a decent flame source.
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I'LL tell you whats lacking,, some heat under your pans!!
Either deal with the splatter or use a high sided pan but, Whack that heat up! ;)
You'll make far better curries when you start to fry your ingredients rather than sweat them. :)
I agree, I do normally crank it up, although not having a gas hob does limit the maximum heat I can achieve. I think with the keema I knocked it down as it seemed to be burning on the bottom of the pan and I didn't want to burn it!
Thanks for your feedback.
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Having looked at the video again I'm convinced all that meat needs a serious amount of spices to achieve something like a decent keema. Anyone got a top notch recipe for this?
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Having looked at the video again I'm convinced all that meat needs a serious amount of spices to achieve something like a decent keema. Anyone got a top notch recipe for this?
What you have done in your recipe is called "keema matar", which is essentially minced meat with peas.
You should to extract the meats juices and cook it in its own juices, fat and water. The meat started to burn because it stuck to the bottom as there was not enough liquid or fat in between.
I think you can improve your dish slightly if you add more onions and keep on adding water and mixing when things start to stick. Don't leave the pan for long periods either and scrape the bottom of the pan to avoid the burning.
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I'LL tell you whats lacking,, some heat under your pans!!
Either deal with the splatter or use a high sided pan but, Whack that heat up! ;)
You'll make far better curries when you start to fry your ingredients rather than sweat them. :)
I agree, I do normally crank it up, although not having a gas hob does limit the maximum heat I can achieve. I think with the keema I knocked it down as it seemed to be burning on the bottom of the pan and I didn't want to burn it!
Thanks for your feedback.
Hi Alchemist, thats not exactly what i meant as you can achieve great results on a medium heat, gas or electric.
What i see in your video and the majority of homemade BIR videos is impatience.
I'll give you an example (not completely aimed at you ;))
cold pan
oil into cold pan
g/g or onions into cold oil
spices/deglazer into hard/raw G/G/O
base gravy into already wet spices/deglazer
Nothing is given a chance to sing or do its own thing in the pan. Forget the recipe methods and timings and focus on the ingredients.
Use your senses to tell you when to add the next ingredient.
The way i've seen some people cooking BIR, they might as well chuck everything into a cocktail shaker and empty the whole lot straight into the pan.
Keep at it Alchemist, you'll get there. ;)
p.s. when things start to catch on the bottom, just add a tiny splash of water to deglaze and repeat if necessary. Stir off the heat for a few seconds to stop the splatter is a good tip, but never turn your heat down to the lowest setting until the end of the dish when you just want it to tick away on a low simmer and after each set of ingredients has been cooked through.
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I'LL tell you whats lacking,, some heat under your pans!!
Either deal with the splatter or use a high sided pan but, Whack that heat up! ;)
You'll make far better curries when you start to fry your ingredients rather than sweat them. :)
I agree, I do normally crank it up, although not having a gas hob does limit the maximum heat I can achieve. I think with the keema I knocked it down as it seemed to be burning on the bottom of the pan and I didn't want to burn it!
Thanks for your feedback.
Hi Alchemist, thats not exactly what i meant as you can achieve great results on a medium heat, gas or electric.
What i see in your video and the majority of homemade BIR videos is impatience.
I'll give you an example (not completely aimed at you ;))
cold pan
oil into cold pan
g/g or onions into cold oil
spices/deglazer into hard/raw G/G/O
base gravy into already wet spices/deglazer
Nothing is given a chance to sing or do its own thing in the pan. Forget the recipe methods and timings and focus on the ingredients.
Use your senses to tell you when to add the next ingredient.
The way i've seen some people cooking BIR, they might as well chuck everything into a cocktail shaker and empty the whole lot straight into the pan.
Keep at it Alchemist, you'll get there. ;)
p.s. when things start to catch on the bottom, just add a tiny splash of water to deglaze and repeat if necessary. Stir off the heat for a few seconds to stop the splatter is a good tip, but never turn your heat down to the lowest setting until the end of the dish when you just want it to tick away on a low simmer and after each set of ingredients has been cooked through.
Yeah, was just following the recipe instructions really which indicated a moderate heat at first. I do normally start with a fierce heat for the first part of cooking and this often gives a better end result. Thanks.