Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: livo on November 02, 2014, 08:52 PM
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A very nice dish from the newly acquired Balti Book. Page 18. But is it a Balti dish? This preparation raised more questions than it answered for me. I'll put a new thread to discuss this in the general discussion area.
edit: Link 4 posts down.
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Authentic Balti Curry book?
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Authentic Balti Curry book?
Nearly! Real not Authentic. Mridula Baljekar's "Real Balti Cookbook", although it does say "Over 100 Quick and Authentic Recipes" on the dust jacket.
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Oh right was gonna say RJ is on p32 not 18! I've not done a RJ yet I'll have to try it sometime. Is the book any good. Does it include base sauces?
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Mike, I like the book and it does provide 2 different sauces, but the recipe for this dish, which is the first I've tried directly from it, led me to questions about the quality of production of the book in itself. I'm sure there is useful info in it though.
See this post.
http://www.curry-recipes.co.uk/curry/index.php/topic,13397.msg112742.html#new (http://www.curry-recipes.co.uk/curry/index.php/topic,13397.msg112742.html#new)
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Oh right. See what you mean.
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Contacted the author so it will be interesting to see what she says, if anything.
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Cheers! Nice one mate
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Authentic Balti Curry book?
Nearly! Real not Authentic.
How mean?
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I watched her do a couple of traditional indian cooking videos
what seems a few years ago now and she was very good with a mind
of sound, unscripted knowledge of what she was showing in her recipes.
Just checked, videos are still up on the Tube and I
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I think there is potential in the book but the first recipe I chose to cook was very confused in it's presentation. Still it was nice to eat after I'd "fixed" it.
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Is that what to expect in Australia for a curry?
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Not necessarily. Perhaps you can be more informative in what you are actually asking. This is just the Rogan Josh pictured as it was when I took it out of the pressure cooker. Is there something wrong?
If you haven't already done so, follow the link to the other post where I discuss the issues relating to the recipe from the book.
You will find that I was particularly unimpressed by how it turned out. "Balti" this, "Balti" that. phhh
I just got much better results doing it myself from a homemade paste.
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Not for me to judge right or wrong I was wondering what an Aussie curry looks like ;D
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Not for me to judge right or wrong I was wondering what an Aussie curry looks like ;D
When I grew up it would have been a yellow sauce with apples and onions made from Keens Curry Powder, flour, water and a Maggi chicken stock cube with some cut up boiled sausages served with boiled white rice.
Now they are probably not a whole lot different to what you have over there No'X. Same people running the show over here I'd imagine. Just the smarter ones as they chose the right side of the planet to start with. ;)
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Contacted the author so it will be interesting to see what she says, if anything.
Well credit where due. Mridula returned my email immediately and kindly provided me with a revised and updated version of a Rogan Josh recipe. I'll give it a go and see what happens but it looks different in method straight away, and calls for less water, which I didn't add anyway.
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Now they are probably not a whole lot different to what you have over there No'X. Same people running the show over here I'd imagine.
It makes perfect sense, but it just doesn't seem to be true. I have yet to hear from an expatriate Briton now living in Australia who is able to find an AIR curry that even comes close to a BIR one. All who ask get told "join CR0 and learn to make your own".
** Phil.
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My sister and brother in law now live in Oz ,Adelaide, they have tried 2 Indians and said both were poor compared to back home :(
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So I believe. This appears to be a common experience for Brit' expats now enjoying life on the underbelly of the world. I guess you can't have everything.
This also makes it difficult for someone like me to clearly understand the "target" of BIR. Perhaps someone could slip a foil tray of CTM in Express Post for me to try.
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When I grew up it would have been a yellow sauce with apples and onions made from Keens Curry Powder, flour, water and a Maggi chicken stock cube with some cut up boiled sausages served with boiled white rice.
Never had a curry like that in the UK
I now understand why some Aussies are a bit confused A bit like hunting unicorns ;D
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You don't know what your missing No'x. The good old fashioned Aussie sausage curry is one of the worlds best comfort foods. As long as you have good sausages to start with, it is a treat. Leftovers on toast for breaky is almost a tradition.
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As long as you have good sausages to start with
Been making my own for 25 years
Tandoori masala garlic and naga chilli make a good breaky sausage ;D
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As long as you have good sausages to start with
Been making my own for 25 years
Tandoori masala garlic and naga chilli make a good breaky sausage ;D
Now there you go see. You should definitely make a sausage curry out of those dynamite sticks. I expect to see a picture in the appropriate section soon.
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I thought I should add this update. I had the opportunity to eat the leftovers from this dish after it had sat in the fridge. True to form, especially with lamb curries, the flavours rounded out and in the end it was a very nice dish to eat.
This is of course after I had "fixed" it.
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Here I go on Version 2 as provided by the Author.
Ingredients ready to go and meat marinating in Red Wine Vinegar + Salt. Got the lamb less than 1/2 price and already diced.
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Forgot to include tinned tomato in full ingredient pic. Here is process cooking.
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Meat in.
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Nearly done and done according to the author. This is still a very watery dish for one that is meant to be dry. There is no flavour profile at this point. You could not put it in a dish and serve it to anybody. I'll put it in the fridge till tomorrow and then probably taste it again before doing a final reduction.
It may also require the addition of some of my home made Balti Paste to rescue it.
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The previous attempt ended up being quite good after modification and time to mature. I'm hoping this one will too. It appeared to be a better version to start with so time will tell.
One thing that this cook bares out is that there is no way you could cook this, and serve it immediately. Hence the need for BIR base gravy and pre-cooked meats.
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Graeme, if you read this there is an omission in the method I gave you, as provided by the Author. The fourth paragraph that begins "Add the ground spices," omits the necessary instruction "except the Cardamom and Nutmeg". You will find that they are kept out and used later in the last paragraph instead.
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Ignore this post. no facility to delete.
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Ignore this post. no facility to delete.
Not sure what happened with the post. This dish again finished as a wet curry but after a day in the fridge the flavour developed. Second day I cooked it right out and added a Tbsp of my HM Balti paste. Delicious.