Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: h4ppy-chris on August 15, 2013, 09:57 PM
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Enjoy this it's FREE!
http://www.youtube.com/watch?v=b3d21zsmM8E (http://www.youtube.com/watch?v=b3d21zsmM8E)
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Fantastic Chris. Looking forward to the ebook.
Already thinking about potential uses of the paste.
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Fantastic Chris. Looking forward to the ebook.
Already thinking about potential uses of the paste.
Thanks, try it, it will blow your mind!
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Crikey! Boiling GM in water and oil and for a bit makes Kashmiri paste? I'm routing around in my cupboard for a packet of Jalpur right now!
Rob :P
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Crikey! Boiling GM in water and oil and for a bit makes Kashmiri paste? I'm routing around in my cupboard for a packet of Jalpur right now!
Rob :P
Go for it Rob ;)
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Nice one :) are they Kashmiri chillies Chris?
Cheers,
Ken
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Nice one :) are they Kashmiri chillies Chris?
Cheers,
Ken
As far as i know mate, but don't get hung up on that. just use dried chillies not powder.
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Hi H4ppy
Love the mod you've done to your cooker, serious pan banging in your kitchen 8) ;D
At the beginning of your vid, I think you forgot to mention a small pile of Fennel seeds or such like.
How close would you say this is to Pataks Kashmiri Masala in taste/flavour?
Its just that their original has very little oil, in fact probably the driest pastes they do
and has a long shelf life without a fridge.
Anyhoo, good effort, ;)
cheers Chewy
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Hi H4ppy
Love the mod you've done to your cooker, serious pan banging in your kitchen 8) ;D
At the beginning of your vid, I think you forgot to mention a small pile of Fennel seeds or such like.
How close would you say this is to Pataks Kashmiri Masala in taste/flavour?
Its just that their original has very little oil, in fact probably the driest pastes they do
and has a long shelf life without a fridge.
Anyhoo, good effort, ;)
cheers Chewy
The Mod had to be done (OR NEW HOB FFS LOL)
Yep half a T spoon of fennel seeds (you eagle eyed old git you)
Pataks.....hmmmm... similar(VERY), but with out the (moderated) and more flavor.
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I think the lads at your TA have swerved on the fresh garlic/ginger Chris.
Rob :)
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I think the lads at your TA have swerved on the fresh garlic/ginger Chris.
Rob :)
???
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Nice one H4ppy, This will be very handy for all the ex-pats, that cannot get Pataks.
cheers Chewy ;)
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Nice one H4ppy, This will be very handy for all the ex-pats, that cannot get Pataks.
cheers Chewy ;)
Chewy IF you ever make this, you will never use (Pataks) again......
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Cant understand why anyone would use any Patak paste anyway. Deffo not old school BIR in my humble opinion
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Deffo not old school BIR in my humble opinion
Not everyone seeks the old school curries, Also, some members reported that old school BIR made their own pastes. This may be an alternative paste recipe used back in the day. :)
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Not everyone seeks the old school curries, Also, some members reported that old school BIR made their own pastes. This may be an alternative paste recipe used back in the day. :)
Very likely the case. I shall definitely give this a go as I rate h4ppy-chris' input to the forum quite highly.Without going off topic, Its just that Pataks pastes have that horrible "tang" that spoils curries - in my humble opinion anyway
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There was a very similar paste posted by a member of the other site a couple of years ago.
Whole spices
Tablespoon coriander seeds
Tablespoon cumin seeds
Tablespoon black pepper
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Not everyone seeks the old school curries, Also, some members reported that old school BIR made their own pastes. This may be an alternative paste recipe used back in the day. :)
Very likely the case. I shall definitely give this a go as I rate h4ppy-chris' input to the forum quite highly.Without going off topic, Its just that Pataks pastes have that horrible "tang" that spoils curries - in my humble opinion anyway
This has a tang but, not as strong as Pataks. If anyone likes that tang add 1 more TBsp of vinegar.
If you make it to spec let me know what you think.
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Some BIR chefs do still make their pastes from scratch. It may be a more widespread practice than we think. I know one chef in particular and the only ready-made he uses is pataks balti paste. Took me a while to figure out what was going on. When I first saw the pastes (lined up in various pots) I thought, yup, pataks. There were after all several catering size jars on the kitchen shelves. I did note the ones the chef used had asian bay sticking out of them, but I dismissed this as insignificant; figured he was just tweaking the pataks, somehow. Plus, in this kitchen, asian bay also went into pretty much everything you can think of.
Later however I learned that the pastes (kashmiri, tandoori, pathia, and others) were all made by the chef himself. He explained that the jar pastes were just unsuitable for making most curries, especially kashmiri. Too "strong". He went on to say that the pastes were expensive, not in terms of the ingredient prices, but they are extremely time-consuming to make. I gather the process he uses is somewhat more involved than Chris' demo. It requires many bagar stages, possibly over several days. I know the chef quite well now and did query the reason for all the pataks jars in the kitchen. Answer? "Tandoori chef". He has actually promised to show me how all the pastes are made. One issue though, he is fairly confident that even when shown it will be very difficult for me to reproduce the flavours consistently. I'll have a good go though. Would love to get to grips with the pathia paste. A touch of this (really just a touch) goes in the chef's jalfrezi dishes. Mind-blowing curry!
All good stuff though. Very much looking forward to Chris' book. The little edges/tricks/secrets that some of the chefs have are slowly being recognised/identified, which is nice to see.
Rob :)
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Personally, I would never use Pataks or any other commercially-produced paste.
I realise that they may be used in some BIRs, but that doesn't mean I want to use them too. My desire when joining this forum was to create restaurant style curries from basic ingredients - not necessarily to make them in exactly the same way as a TA (I don't want to make a curry in 10 minutes). Half the fun for me is seeing how to achieve the same results without using things like Pataks.
For me, if you're going to use these shop-bought pastes, you might as well just buy a takeaway.
Just my opinion though
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Cant understand why anyone would use any Patak paste anyway. Deffo not old school BIR in my humble opinion
Here's two reasons why I use it:
1. It's a key ingredient in Blade's recipe for chicken tikka - probably the best recipe I've ever tried from this forum.
2. Two nights ago I 'used up' some Patak's balti paste which I had in the fridge. It resulted in one of the best curries I've ever made. Yes, I was surprised, too, so it's back in my good books.
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I went through an anti patak/pastes period. I was convinced balti paste, for example, was the work of the devil. But with practice I think you can get excellent results with all of them. It can go wrong very quickly if too much is added though. I suppose it's just personal choice really. But where do you draw the line? If ready-made pastes are not acceptable, what about all the jars of pickles (naga, mango, lime, etc.) and chutneys, which are integral to BIR cooking. Ready made yoghurt? Cans of tomato?
Rob :)
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I went through an anti patak/pastes period. I was convinced balti paste, for example, was the work of the devil. But with practice I think you can get excellent results with all of them. It can go wrong very quickly if too much is added though. I suppose it's just personal choice really. But where do you draw the line? If ready-made pastes are not acceptable, what about all the jars of pickles (naga, mango, lime, etc.) and chutneys, which are integral to BIR cooking. Ready made yoghurt? Cans of tomato?
Rob :)
I know what youre saying Rob but I think these pastes are partly to blame for the demise of good birs insomuch as they make it easier for inexperienced chefs to produce "curries".
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Agree with that Mick. Loads of TAs near to me (over 40 within delivery range) and most produce terrible curries, obviously thrown together carelessly, and loaded with jar pastes. It is a problem. A few of the quality chefs I've met refer to people working as "gravy chefs". There are several types. A typical gravy chef would like to make a decent curry, does his best, but has little or no idea how to do it. There are also individuals who are referred to as "dosey" gravy chefs, who can't cook, and really couldn't care less. Finally, there is the "dodgy" gravy chef. This is a restaurant owner's worst nightmare. Can't cook, doesn't care, and won't even clean the kitchen properly. A TA owner told me that he had employed several gravy chefs in the past, as he struggled to assemble a decent team. He reckoned he'd soon know when he'd got "a crap chef", as he would need to double his order of onion bags from the cash & carry, and the tandoori chef would somehow have ran out of masala pastes. Complaints from customers/reduced trade, would follow. Another problem, apparently, is the highly skilled, typically older chef, whose had enough of it all, and changes into a gravy chef.
I think at the moment though I'd be stuck without pataks tandoori curry paste as, like George, I'm a fan of blades' recipe. I have another recipe to try out, but this actually involves more pastes When I started out cooking at home I resorted to jar pastes because my curries lacked flavour/taste. Not so much an issue these days and I haven't used any pastes (in a curry) for quite some time, but still would like to experiment with them. Chewy mentioned a balt paste/naga combo recently, for example.
Balti paste is a funny one though. From my work at a TA it is does seem that curry punters, in general, love the stuff. The "balti" is still one of the most popular ranges of dishes on the menu.
I am reliably informed that 1 rounded tsp of pataks balti paste, or less, is the optimum dosage, per curry.
Rob :)
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Apologies for going off topic slightly but has anyone got the link for 'blade's recipe for chicken tikka' ... I can't find it ???
Cheers,
Ken
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Apologies for going off topic slightly but has anyone got the link for 'blade's recipe for chicken tikka' ... I can't find it ???
Cheers,
Ken
http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html)
I'm going to do my next batch with this. 27 pages of rave reviews can't be wrong.
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Apologies for going off topic slightly but has anyone got the link for 'blade's recipe for chicken tikka' ... I can't find it ???
Cheers,
Ken
http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html)
I'm going to do my next batch with this. 27 pages of rave reviews can't be wrong.
Going off-topic, It's very good, but take it that the marketing on the topic title ("better than birs") helped so many people trying it. There are others which are very good, too, but they seem to be living in the shadow of blade's. I prefer IFFU's tikka myself. In fact, I have a batch marinading for over 24hours, waiting for tomorrow's party. Mickdabass is probably a close contender. Dip's had a good score in the tikka tests, IIRC.
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Apologies for going off topic slightly but has anyone got the link for 'blade's recipe for chicken tikka' ... I can't find it ???
Cheers,
Ken
http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html)
I'm going to do my next batch with this. 27 pages of rave reviews can't be wrong.
On the theme of avoiding Pataks paste, there's a variant on Blade's original recipe which I always use that replaces the paste with a tbs of Raja tandoori powder and a tsp of tamarind concentrate.
I think it was Blade himself that suggested it but I can't find the original post. Seriously good though, got a batch of boneless thighs marinating in the fridge right now.
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Very interesting indeed Chris.I understood that many BIR chefs make their own garam masala but I've never come across one that makes his own kashmiri masala paste.I guess this sort of thing makes the difference between an average BIR and an exceptional one.I presume that the recipe is one that your chef uses and will feature in the forthcoming book?? I'm hoping that he uses a made from scratch red masala paste as well!! Any update on when the book is ready?? I'm planning on cooking a big curry feast soon and I'm hoping that the book will be out in time for it!!
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Thanks for the kind words guys. I know some of you are chomping at the bit to get this book, i can't wait to get it out there. I want the content to be right before i set a date.
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I want the content to be right before i set a date.
In %, how close to completion are you Chris?