Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: haldi on January 20, 2007, 05:07 PM
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Well, this took a long time to cook
About three hours
I shall freeze this, in the hope we get a few recipes to go with it
It smelt fantastic as it cooked
It seemed hard to stop the paste catching, even though it was on the lowest gas
In the end I had to add some extra oil
Anyone else made it?
Is it the right colour?
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Haldi,
Loks loke lots of caramelised onion in there, so I bet it did smell good.
Mine came out more of a reddish colour though, will try and post a photo of it as soon as I finish repairing the greenhouse and fence after the winds this week >:(
\KP(V)
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Have you cooked with it yet? I think andy describes the general technique for final dish and the paste gets stirred in at the end.
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I've used it several times now. Just stirred in about 5 mins before the end of cooking. It certainly makes a difference, but isn't what I am looking for (unless I messed up cooking the paste, will try another smaller batch this week and see but Andys looks a lot lighter in colour then mine or Haldis)
KP(V)
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Sorry KP, but where can I find a picture of Andy's please?
Is this Andy's "Pre-cooked Paste" here: http://www.curry-recipes.co.uk/curry/index.php?topic=1515.msg13300#msg13300 (http://www.curry-recipes.co.uk/curry/index.php?topic=1515.msg13300#msg13300)?
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I would suggest that it should be lighter, the nearest colour I can bring to mind is the colour of a brown manilla envelope. If you cook onions with garlic the garlic will invariably cook the quickest and thus is more likely to bur. If that happens then the base/paste will become bitter.
Have you thought of this approach (which some BIRs around Manchester use)?
Sliced some onions coarsley and deep fry them, but dont burn them. Then use the oil to cook the dish. Crumble in the fried onions towards the end of cooking, e.g. Dhopiazza style.
You can now buy fried onions in bags from a lot of Asian supermarkets, they are not as good as home made but passable. I know that some BIRs use it because that is how I found out this. I think someone else also mentioned you can also buy fried garlic.
CP
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haldi,
Just looked at your pic of the paste. It seems too dark. It should be more reddish in colour.
Possibly too cooked. What tandoori masala did you use ie. brand.
Regard
Andy
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Just had a go myself. Took 2 hours to cook!! Not sure if this is how it is supposed to look?
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Cory,
YES! THat's the one. Will try and upload a photo of the one I did last week soon.
KP(V)
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Ian,
Nice one, how did you get it so dry? Did you do the full amount or just a small size batch?
ANyway here's my first attempt at this....... Whaddaya think Andy? It has a faint smell that seems promising. I used Rajah powder as that was what I had in already.
KP(V)
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I only did 1/3 of a batch and just kept it simmering and stirring until it dried out. Have to be careful though when it gets near to the end of the cooking time. Any longer and I think mine would have burned.
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I did wonder!
I will be trying a smaller batch again this week and won't ramp up to the full size again until I have it right...
KP(V)
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Hi,
Both of them look correct in colour. There is a fine line between getting it right and getting it wrong.
Regards
Andy
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I did a smaller batch last night and saved a little at various stages to see what comes out the best. In terms of smell it was one of the earlier samples.
I will try them over the coming days and see how they all compare.
I think that getting this bit right will help me a lot in getting closer to the taste that I like!
Thanks Andy!!! ;D
KP(V)
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Hi Andy,
can you clarify 2 points for me.
1) When I made the paste I was unable to get any spanish onions so I used extra large mild onions. Would this make much difference?
2) When only making a 1/3 of a batch would you keep the oil content the same (150mL) or reduce that as well?
thanks for your help
Ian
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ian
Using large mild onions would be ok and yes reduce the oil down by half
regards
Andy
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Has anyone kept an offline version of Andy's magic paste recipe? It appears to be what this thread was talking about, but the only other references I can find all seem to be dead ends and broken links, eg...
http://www.curry-recipes.co.uk/curry/index.php/topic,1501.msg13236.html#msg13236 (http://www.curry-recipes.co.uk/curry/index.php/topic,1501.msg13236.html#msg13236)
http://www.curry-recipes.co.uk/curry/index.php/topic,1457.msg12934.html#msg12934 (http://www.curry-recipes.co.uk/curry/index.php/topic,1457.msg12934.html#msg12934)
Just wondering if it was anything significant?
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Can't locate it, but still trying ...
** Phil.
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Has anyone kept an offline version of Andy's magic paste recipe? It appears to be what this thread was talking about, but the only other references I can find all seem to be dead ends and broken links, eg...
Just wondering if it was anything significant?
Here you are Chris.
Tried the Natco version when i first came across it. No significant improvement given the effort required.
http://www.curry-recipes.co.uk/curry/index.php/topic,1606.msg14382.html#msg14382 (http://www.curry-recipes.co.uk/curry/index.php/topic,1606.msg14382.html#msg14382)
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Some very interesting (and potentially relevant) discussions here :
- http://www.curry-recipes.co.uk/curry/index.php?topic=1892.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1892.0)
- http://www.secretcurryrecipes.com/curryforum/showthread.php?3670-The-Pre-Cooked-Paste-Returns (http://www.secretcurryrecipes.com/curryforum/showthread.php?3670-The-Pre-Cooked-Paste-Returns)
- http://www.curry-recipes.co.uk/curry/index.php/topic,1606.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1606.0.html)
Domi and Woks Up suggest that Andy was in fact a self-professed expert on all number of cuisines (Italian, Chinese, Mexican, BIR, ..., and on reading the material on Real (or Secret) Curry Recipes it would seem that Andy set up that site after his bluff was called on this one ...
** Phil.
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Thanks guys. I was dimly aware of some kind of falling out between the owners of the two forums but didn't realise this Andy was the guy in question. I tried RCR and didn't like it - too much begging-bowl thrust in your face at every turn. Good luck to him though.
Having read some of those threads I don't think I'll bother with cooking the paste. I was actually wondering if it bore any relation to the mysterious paste in H4ppy-Chris's long awaited e-book base sauce. Other recipes can take priority.
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Tried the Natco version when i first came across it. No significant improvement given the effort required.
If anyone is interested, the Natco / "M" version from that period is archived here (http://web.archive.org/web/20061114023739/http://www.natco-online.com/acatalog/Holy_Grail.html).
** Phil.
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Having read some of those threads I don't think I'll bother with cooking the paste. I was actually wondering if it bore any relation to the mysterious paste in H4ppy-Chris's long awaited e-book base sauce. Other recipes can take priority.
It's quite interesting reading some of the early threads and comparing the info in them to those posted today. As many spats then as there are today ::) Not unlike life really ;D
As for H4ppy's e-book, Julian's will be out shortly so Chris will be able to confirm whether he will finally release his or not subject to any duplicate content ;D
Whatever people's opinion of the Chris's e-book project, I do hope it gets published. I doubt that for many it will be breaking new ground, but i'm sure there'll be some interesting info in it. Given the effort put in with the videos and recipes it deserves success and will be a reference text along with CBM's for any newcomer to cooking BIR . I think the H4ppy naan has done a lot for it's potential success along with Sam's involvement. All we have to do now is wait ;D