Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: DARTHPHALL on March 29, 2005, 09:58 AM
-
THE PHALL !! if you follow the recipe in Pat Chapmans (Indian Restaurant Cookbook) for the phall it is exactly like all the take-aways in my local area it is also different from Vindalloo & Tindalloo as they have a sweeter taste .the phall is more flat & savory.has anyone tried the recipe as it creates the take-away version every time !! :)
Here is the ingredients & method (my first real post !! ;) )
1.5 lb(675g ) meat or poultry.
1 large onion finely chopped.
8 cloves garlic finally chopped.
1 oz(25g) fresh gingerfinally chopped.
3 tablespoons ghee or veg oil.
14oz (400g) tin tomatoess.
1 tablespoon tomatoe ketchup
1 tablespoon tomatoe puree
12 fresh(birds eye chillies)
salt.
Ive added to this list(not in book) 3 heaped desert spoons extra hot chillie powder( the bright orange/red not the brown rubbish sold at most supermarkets !!).
SPICES
1 teaspoon cummin,ground.
1 teaspoon coriander,ground.
chillie powder (see above)
half teaspoon fenugreek( different from book recipe)
1 teaspoon garam masala.
METHOD.
1. chop meat.
fry onion, garlic & ginger until golden in half of the oil.
2. mix spices in little water then add to onion mixture ,cook 10 min.
3. add tomatoe ( tinned ,ketchup & puree) & chillies, cook another 10 minutes.
4. fry meat in separate pan in remaining oil (5-10 Min's).
5. combine all ingredients in a casserole dish & cook in pre-heated oven at 400 f (200 c ) gas 6 for 45-60 Min's.
NOTE . you can blend the ingredients to give the smooth take-away style.
NEXT buy a phall from your local & compare the taste!!
note Ive nearly got the vindaloo & tindalloo right !! exactly the right smell ( the next day,this is important !).
don't forget the taste may also be due to the fragrant rice under it, my local take-away curries are very different if eaten without the rice.
go easy this is my first real contrabution any questions pleases ask
-
And yes you can combine the ingredients ,pit them in a large pan & simmer on the cooker instead . for about 20 min ,keep stirring & it will produce the same result.
-
Nice One Darthphall,
Just a couple of easy questions for you.
Did you use Ghee or oil and what brand of Garam Masalla did you use?
Also I would be Keen to see the vindaloo & Tindaloo recipes when you have perfected them.
Cheers,
Blondie
-
Right on Blondie !! i use plain veg oil all the time ;) the garam masala is ground by an Asian friends mum & is really fresh ,not like the crap from the supermarket(wood chippings, dried cheese & rat shit !! ) ;D
-
Hi Darthphall,
The Garam Masalla may be making all the difference is there any chance of the recipe do you think,
Cheers,
Blondie
-
BLONDIE :-* i`ll ask my friend if it would be OK to post her shop on this site ,do i have to ask the admin of this site also i wonder ,don't worry either way you`ll get it soon you lucky devil !! ;D :D
-
Blondie & all members.
The fresh ground Garam Masala can be bought from a lady called Kamilla who has a shop on E-bay called SPICEOLOGIE . ;)
She has also got friend in a take-away & is going to try & get a base recipe for me. ;D
a tip from her =put a teaspoon of Garam Masala in your curry in the last 5 min of cooking.haven't tried it yet,but will.Funny enough last time i bought a take-away curry there was unmixed white powder on the surface, it was garlic powder.
Also Coriander is best left till last.
Have you ever noticed how strong & fragrant uncooked spices are(we all have the best smelling spice cupboards in the world !!). ;D
so if your trying to capture that take-away flavour perhaps you need to sprinkle a little spice at the last moment.
Star anisse gives that little something & add sweetness, all my locals use it.
Turmeric is left out allot ,but again all my locals use it,there is nothing else that stains everything soooooo well !! :(
Having got so close to getting the take-away flavour I'm 100% sure that you don't need sugar brown or white to give that sweet taste.
-
DARTHPHALL,
Why not add a link in the web links section to your freinds ebay shop.
Anyone can leave a link to anything they like curry related.
Thats what will make this site the best resource for learning 8)
S
-
Ok here`s a link http://stores.ebay.co.uk/SPICEOLOGIE ;) ;) :D