Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: After8 on January 17, 2007, 09:24 AM
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It occurred to me that, if we can get the base sauce right, and can master the techniques for curry-making, then we can start inventing our own house specials. We can do this simply by taking a traditional Indian dish, using its spices etc, and replacing the onions garlic and ginger with our own base gravy. I would guess this is what happens in BIR's and possibly how a lot of the 'standards' originated.
Just a thought.
A8
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It occurred to me that, if we can get the base sauce right...
My take is that there is a surplus of perfectly adequate base sauce recipes on this site. We're spoiled for choice. I had the same idea as you some time back for making 'final curries', tried it and, of course, it works! IMHO, time would be better spent with R&D on the final curries than endless discussion on base sauces.
Regards
George
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Well said both
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George, having tried endless base sauces, I tend to agree with you. The fact is that I can make a good curry with almost any base. The only reservation I have is with bases that are over complicated and over spiced as they tend to limit what you can do with them when making the final curry. I still can't help, however, believing that there just might be a crucial something missing from all the bases that will produce the taste and smell as I know it.
YF
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All the base recipes seem very similar to me, give or take the odd spice or vegetable. I'm pinning my hopes more on finding out and learning the techniques used in BIRs to give the smell and taste, as opposed to a specific missing ingredient.
A8
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...The only reservation I have is with bases that are over complicated and over spiced as they tend to limit what you can do with them when making the final curry. I still can't help, however, believing that there just might be a crucial something missing from all the bases that will produce the taste and smell as I know it.
YF
I agree totally with you about keeping the base relatively neutral and closer to bland than strongly spiced. You can always add more ingredients but you can't take them out of a final curry after the base has been added. Tomatoes are another ingredient which I minimise in bases which I make. I know the colour of a typical BIR korma. If my base has minimal tomato I can match that colour. Some base recipes have a lot of tomato in various forms but I know they could not be used to make a korma unless blended/diluted with alternative bases, even though I add coconut and evaporated milk. I firmly believe the key elements of smell and taste will come from the final stages of cooking the curry.
Regards
George
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I'm really in two minds again now as to where or when the magic happens. I was a firm believer in the magic happening during the final curry preparation but posts from Haldi suggesting that the "taste" was already there in he's locals gravy has made me re-think. It may well be that both can be true ???
Back to the OT I agree that you can take an authentic recipe and BIR it but for me i'm sure a lot of chefs just come up with a new "special" curry and pick a name out of a hat, take a Khalia or Korai, completely different at every restaurant.
cK
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Couldn't agree with you more CK. One of my local BIRs had a family bust up and now we have two BIRs. Both serve a ' our own special dish' called Bemisal but they are both totally different! BTW anyone have a recipe for Bemisal? or has anyone even heard of it?
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I'm really in two minds again now as to where or when the magic happens. I was a firm believer in the magic happening during the final curry preparation but posts from Haldi suggesting that the "taste" was already there in he's locals gravy has made me re-think. It may well be that both can be true ???
cK
I definately know what 'taste' I'm chasing and I'm now convinced it is in the base. Jaspers base has got it for me and I'm sure Turmeric & Paprika are the chaps we should be looking at.
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36) Chicken Bemisal ?8.95
This dish is from princely cuisine of the Nawabs of Avadh,
the most passionate patrons of gastronomy in golden age -
Tikka culled from chicken supreme simmered in a smooth
onion and garlic tomato puree an evocation of cinnamon
and clove. Aptly described by royal guest of Nawab Wajid
Ali Shah as BEMISAAL meaning incomparable,
hi cp i found this on a website i hope this helps you so you know what type of dish it is.
i`m looking on the net to see if i can find a recipe for it.
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I've certainly heard of it and seen it on menus, but never had it. A quick Google tells me it is something like chicken tikka in a butter and tomato sauce, with a flavouring of well caramlised onion. Sounds pretty tasty to me.
YF
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Thanks YF & Bart. It is my one of my wife's favorites and is as you describe and very rich, and it is hot (Madras) and has whole bean chillies in it.
CP
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I must admit I've never heard of this one. Very interesting and sounds tasty.
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Hmmm....Maybe time to launch my King Prawn Lager Vindaloo? ;D ;D ;D ;D ;D
I still think the taste is in the oil.... :-\
KP(V)
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Yes they boil up a pan of Cobra/Stella & Mustard oil untill all the liquid has gone. ;D ;D ;D
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Mmmmmmmm.........I think that sounds like a great idea!
KP(V)