Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: nodrog on July 09, 2013, 12:00 AM
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is a wok as good as a karahi to cook a curry in. I have been watching rick stein in India and he uses a karahi for his cooking?
where is a good place to buy a karahi and what size?
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I use these very fast delivery and great customer service.
http://dadibhais.com/index.php/kitchen/cookware.html (http://dadibhais.com/index.php/kitchen/cookware.html)
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You can cook a curry in any pan but IMHO
Woks are NOT the best pan for cooking curry. Wrong metal and usually too thin.
They also take too much looking after. a few more reasons. blah blah blah. ;D ;D
If you pay attention to the Rick Stein series, he is using a 4 or 5mm thick Ally Karahi (Round Bottom)
You can pick these up in Asian Supermarkets and are identical to the one in the show.
(http://www.curry-recipes.co.uk/imagehost/pics/59453d425d7392b20a2b0f9fb34aba72.jpg) (http://www.curry-recipes.co.uk/imagehost/#59453d425d7392b20a2b0f9fb34aba72.jpg)
I saw them today, Starting at 10 quid for a 22mm with lid. The only thing you have to watch with these,
is the handles get as hot as the pan and you can burn yourself if your distracted or not thinking. Ouch! :'(
His paneer Jal Frezi I would cook in my 23mm (303) Ally omelette pan, BIR catering style. ;)
Here's my demo vid I posted a couple of years ago, still the most accurate way to cook a BIR Jhal Frezi on the web.
https://vimeo.com/22149951 (https://vimeo.com/22149951)
Notice how beautifully battered and rounded my favourite curry pan is! ;D
cheers Chewy
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Personally, I don't see much difference.
I've tried many - plain steel woks - plain steel karahis - non stick woks etc etc.
I've settled for an anodised wok with a wooden handle.
It does the job for me
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I've been using the same wok for years - my previous wok gave up on me after about 20 years. Two in thirty years - not bad.
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I had to abandon to using the Karai I'd bought (copper bottomed one) due it to rocking wildly whilst cooking. I suspect this was due to it not being a gas hob (electric instead) and the pan being simply too light to be stable. A heavier one might have helped I suppose.
What I have ended up using is the Kadai that Tefal recently produced. It has proven an acceptable alternative to cast iron casserole dishes so far. I don't tend to use a wok, unless I have made the sauce in a separate pan and am just using the wok to fry off dry ingredients and combine for the last few minutes.
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I bought a karahi from the brand sonnex (not their flat version, the more authentic one with lid) for 20eur and I second chewy's advice regarding the handles. It's probably the only reason why I haven't really used it much so far, as it's not very convenient to cook top on a normal cooker.