Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: icemanfrosty on September 06, 2013, 11:47 PM
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Hi Everyone have a couple of questions I just found this http://www.tesco.com/groceries/Product/Details/?id=267144449 (http://www.tesco.com/groceries/Product/Details/?id=267144449)
in my local Tesco store do you think it will be ok.
My other question is par cooking peppers for a bhuna is it needed or should I just throw them in the pan and fry them with the onion and g/g paste and if chewy reads this as I had great success with your recipes do you have a bhuna recipe my Friend ;D
And Thanks again for a great site
Chris
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Hi Everyone have a couple of questions I just found this http://www.tesco.com/groceries/Product/Details/?id=267144449 (http://www.tesco.com/groceries/Product/Details/?id=267144449)
in my local Tesco store do you think it will be ok.
I use it without problems, Chris, and I also use their separate ginger and garlic pastes from the same range.
** Phil.
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Hi iceman, thanks for the thumbs up. ;)
Go for frozen garlic and ginger, much better and very cheap/good value
http://www.tesco.com/groceries/Product/Details/?id=265761689 (http://www.tesco.com/groceries/Product/Details/?id=265761689)
http://www.tesco.com/groceries/Product/Details/?id=265762135 (http://www.tesco.com/groceries/Product/Details/?id=265762135)
I blanch peppers, to combat tough skin, especially green, but not always
Most BIR curries are cooked Bhuna style, just depends how saucy you like it.
Here's my old vid of a restaurant pickle curry, cooked Bhuna style/fairly dry .
A nice Bhuna even without the pickle, if you haven't got any.
https://vimeo.com/24117518 (https://vimeo.com/24117518)
cheers Chewy
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Chris that stuff in a jar isn't good due to the preservatives. Go for frozen blocks with nothing added (as Chewytikka has directed you too). Good luck in the kitchen
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I make garlic, garlic/ginger paste from fresh, as do most if not all BIR kitchens. Frozen is a good alternative. Recommend avoiding the stuff in jars. For one thing it spits all over the place when added to hot oil, and you'll end up turning the heat down, to try and stop it. Far from ideal for making BIR curry.
Good luck.
Rob :)
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Thanks for the reply's everyone very helpful and thanks for the recipe chewy that looks very tasty you always make me hungry :P
Hi iceman, thanks for the thumbs up. ;)
Go for frozen garlic and ginger, much better and very cheap/good value
http://www.tesco.com/groceries/Product/Details/?id=265761689 (http://www.tesco.com/groceries/Product/Details/?id=265761689)
http://www.tesco.com/groceries/Product/Details/?id=265762135 (http://www.tesco.com/groceries/Product/Details/?id=265762135)
I blanch peppers, to combat tough skin, especially green, but not always
Most BIR curries are cooked Bhuna style, just depends how saucy you like it.
Here's my old vid of a restaurant pickle curry, cooked Bhuna style/fairly dry .
A nice Bhuna even without the pickle, if you haven't got any.
https://vimeo.com/24117518 (https://vimeo.com/24117518)
cheers Chewy
this may sound a daft question but how do you par cook the peppers and how long thanks.
Chris
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Hi Iceman
A restaurant usually uses a deep fryer to blanch a volume of mixed peppers and chunky onions.
But what I find works even better at home, is using the Microwave.
Simple Tip, just put the chopped peppers in a micro dish, drizzle with a little olive or any oil
put the lid on and set micro on half power/ 500 @ 2min. It kind of steam/frys and par cooks perfectly.
hope this helps ;)
cheers Chewy
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thanks chewy appreciate the help and tips.
If I was a woman I give u a big kiss ;D.
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...just put the chopped peppers in a micro dish, drizzle with a little olive or any oil put the lid on and set micro on half power/ 500 @ 2min. It kind of steam/frys and par cooks perfectly...
Great tip, Chewy. Thanks! Must try this out next time. :)
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Very good tip Chewy. Would you say onions can be "parcooked" the same way?
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Whoa, steady on Iceman :-*
Yes Gongalo, thick chunky onions the same.
Red Onion less time about 1.30secs.
Its all about "quick and easy" and a bit healthier.
This method may be very good for your Bombay Potatoes
I do this with new potatoes, cut bite size, drizzle with olive oil and mix to coat.
Add about an inch of water, micro 500@ 4mins for par boiled, ready for the curry pan.
or an extra minute and their ready to eat.
cheers Chewy
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Excellent tip Chewy, thanks. I've got a little fryer, less than 1 l of oil to fill it, but it's still a faff heating it up to temp just for a few pieces of onions and peppers. Also as you say a bit healthier. Nice one.
Rob :)
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Bloody excellent tips there Chewy! I can't wait to try them.
I don't suppose you coat the potatoes in spices when you parboil them this way? :)
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Look out for the following in freezer sections of Asda and BIR suppliers food shops:
Taj crushed garlic
Taj crushed ginger
Taj crushed ginger & garlic
There are no other added ingredients. Only 97p per 400g bag from Asda. Using them saves a lot of prep time and money. One of my best ever purchases!
I use the garlic blocks in lots of different foods. For example, melt a garlic block with butter and make your own garlic bread incredibly quickly.
(http://images3.mysupermarket.co.uk/Products_1000/83/057183.jpg?v=1)