Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: walleye on July 05, 2013, 01:09 AM
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I have just watch the vid on making a staff curry the recipe starts with Indian bay leaves just wondering if anything could be used as a alternative ?
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One reply on youtube to the vid " I had to use? standard bay leaves. Can't find the asian ones in my neck of the woods in sweden but was still a cracking curry!" hope that helps mate.
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I have just watch the vid on making a staff curry the recipe starts with Indian bay leaves just wondering if anything could be used as a alternative ?
Unless you are really a fan of the flavour of European bay, I wouldn't risk the substitution -- I find European bay overpowering in rice (and have had a restaurant-prepared risotto ruined by its presence) whilst I find that Indian bay adds a great deal -- they are very different in flavour.
** Phil.
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European bay leaves...but, as usual, the flavor will be slightly different. Not substantially though, so go ahead and use normal bay leaf if you must. If you send me your address by PM, I can post you a few bay asian leafs as I bought almost 1kg worth of it.
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I wouldnt substitute euro bay for Indian. The closest youre going to get would be to use a 2 inch piece of cassia bark.
If you stick youre head into a bag of Tej Patta (cassia leaves), its the smell of cinnamon that hits you.
They're from the same tree after all. ;)
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I wouldnt substitute euro bay for Indian. The closest youre going to get would be to use a 2 inch piece of cassia bark.
If you stick youre head into a bag of Tej Patta (cassia leaves), its the smell of cinnamon that hits you.
They're from the same tree. ;)
Rick Stein on his new series "India" said almost the same thing, 1" cinnamon stick, don't use normal Bay Leaves
Les
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Where in the world are you walleye i may send you some.
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If only I lived in a hot country. . . . . :(
They look like they reproduce from suckers like the European bay, and if left undisturbed will grow to about 20ft.
www.youtube.com/watch?v=IaJZxGYlZ4M (http://www.youtube.com/watch?v=IaJZxGYlZ4M)
p.s. subtitles embedded.
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;D A bag of Tej Pat smells more like a scented TEA. ;D
I can't actually remember, when Bangladeshi Tej Pat, was first imported to the UK.
But It's not that long ago and some BIR still use common Bay Leaf grown in India.
It's something I don't think about these day's, but like loads of stuff that's available today,
just wasn't in days gone by.
Use what you have, but Tej Pat is worth seeking out.
cheers Chewy
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;D A bag of Tej Pat smells more like a scented TEA. ;D
I can't actually remember, when Bangladeshi Tej Pat, was first imported to the UK.
But It's not that long ago and some BIR still use common Bay Leaf grown in India.
Just to back that up, looks like in the early 90s this BIR was using European bay (judging from the single veined bay leaves visible at 3:13)
http://youtu.be/R6rpKbpup0I (http://youtu.be/R6rpKbpup0I)
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;D A bag of Tej Pat smells more like a scented TEA. ;D
I can't actually remember, when Bangladeshi Tej Pat, was first imported to the UK.
But It's not that long ago and some BIR still use common Bay Leaf grown in India.
Just to back that up, looks like in the early 90s this BIR was using European bay (judging from the single veined bay leaves visible at 3:13)
http://youtu.be/R6rpKbpup0I (http://youtu.be/R6rpKbpup0I)
I know that my favorite BIR use european bayleaf. I personally seem to be more inclined to used to the european ones, although I only currently have the asian ones. The asian one is very subtle in my opinion. In fairness, I probably need to do the pepsi challenge with/without asian bay leaf to see how do I prefer my pilau rice.
On this note, besides the staff and pilau rice, what other dishes do you add bay leaf to?
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On this note, besides the staff and pilau rice, what other dishes do you add bay leaf to?
I would use them in precooked chicken, precooked potato for Bombay aloo and for making spiced oil.
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Don't forget when using Indian bay to tear the leaf into shreds : it allow the essential oils to leach out into the substrate far more easily. Left whole, they contribute little or nothing. I would also agree with Frank that cassia bark (faux cinnamon) is a far better substitute than European bay, unless (of course) the recipe already calls for cassia bark.
** Phil.
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The chef I've been following uses it (Tej Patha) for preparing most things. There are even leaves sticking out of his home-made pastes, kashmiri, tandoori, etc. In the quality TAs/restaurants here it seems to be an important part of the BIR taste/aroma, together with green cardamom and cassia bark. The bay is left whole (don't want too many bits ending up in customers curries). It generally forms part of the bagar.
Rob :)
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I been searching online but no luck Spices of India have sold out I wanted to restock my other spices and I always use SOI theres one or two other places but silly postage
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I been searching online but no luck Spices of India have sold out I wanted to restock my other spices and I always use SOI theres one or two other places but silly postage
Oh, (moderated)! I completely forgot to send them to you. I'm very sorry! I will dispatch them tomorrow, I've just setup a reminder for when at home to put it in the bag. :)
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I been searching online but no luck Spices of India have sold out I wanted to restock my other spices and I always use SOI theres one or two other places but silly postage
Oh, (moderated)! I completely forgot to send them to you. I'm very sorry! I will dispatch them tomorrow, I've just setup a reminder for when at home to put it in the bag. :)
I forgot myself thanks again
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Thanks for the leaves goncalo . The wife thought it was a stash of wacky baccy
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No problem. You are very welcome. Leave some for the curry, don't smoke 'em all ;-)