Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: brum_57 on October 11, 2007, 01:10 PM
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Good article on the local swansea rag's website about a BIR owner and an interesting behind the scenes video - I guess this is just a temporary link so enjoy it while it's there.
http://content.thisis.co.uk/south_wales07/cookeryclass.wmv
Kev.
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Good catch Brum ;D
Very interesting insight isn't it. Pity he didn't have a microphone it was very hard hearing what he was saying.
Good article on the local swansea rag's website about a BIR owner and an interesting behind the scenes video - I guess this is just a temporary link so enjoy it while it's there.
http://content.thisis.co.uk/south_wales07/cookeryclass.wmv
Kev.
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Thanks Brum, great video! 8)
Loads of interesting things going on there but very hard to hear what he's saying. I'm gonna have to watch it a few more times I think!
....and isn't that "chicken stock" that he's adding about half way through (from a bucket cunningly hidden to his left :P) 8)
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And didn't it look like onion paste in one portion too that he was adding?
....and isn't that "chicken stock" that he's adding about half way through (from a bucket cunningly hidden to his left :P) 8)
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yep - it's chicken stock :) notice as well lots of flaming - erm now who was it that said flaming is load of tosh :P
Kev.
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I thought this had been deleted. :-\
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my fault, I posted it in the wrong section :(
Kev.
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Were you repremanded? ;D
my fault, I posted it in the wrong section :(
Kev.
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erm now who was it that said flaming is load of tosh :P
I don't think anyone said the flaming was a load of tosh, you've only got to look on the internet to find lots of pics of indian restaurant chefs doing just that. I think the question was whether the flaming actually adds anything to the BIR flavour, and I think the jury is still out on that one.
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....and isn't that "chicken stock" that he's adding about half way through (from a bucket cunningly hidden to his left :P) 8)
Yes, you can definitely hear him say "chicken stock", interesting. At least it's going into the finished dish though and it's not in the base sauce.
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Good article on the local swansea rag's website about a BIR owner and an interesting behind the scenes video - I guess this is just a temporary link so enjoy it while it's there.
http://content.thisis.co.uk/south_wales07/cookeryclass.wmv
Kev.
What does rags mean .... is it a term of endearment ?
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"Rag" is British slang for a newspaper (or periodical) nrgh
"Rag's" is therefore something belonging to the rag! ;)
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Hey Brum!
This is a REALLY interesting video! 8)
The only concern I have is knowing how good the curries are? :-\
Do you know which restauraunt it is? If so, has anyone tried it? If so, how good are the curries from it?
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I think the question was whether the flaming actually adds anything to the BIR flavour, and I think the jury is still out on that one
Hi Santa,
The jury's not out for me Santa...I KNOW it adds to the BIR flavour! 8)
Who else has tried flaming to the extent shown in this video? If so, I'd be VERY interested to know your views please?
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Yes, you can definitely hear him say "chicken stock", interesting. At least it's going into the finished dish though and it's not in the base sauce.
Yes, I think you're right there Santa...he does definately say "chicken stock". :P
He only added it to the second "chicken something?" dish though and not to the prawn dish
It doesn't necessarily imply that stock (chicken, meat or vegetable) is not also used in the currry base however ;)
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"Rag" is British slang for a newspaper (or periodical) nrgh
"Rag's" is therefore something belonging to the rag! ;)
Thanks for the clarification .
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These are some of the things that I think I observed and found interesting in this video:
General:
- Meals - One is a prawn (what?) dish? The second is a chicken (what?) dish?
- Curry base - light colour, oily and runny (water-like)
- Cooker - wide and powerful (but not too powerful) flames
- Pans - look like cheap aluminium and/or mild steel (?)
- Cooking technique - shaking, stirring and copious flames shooting all over the place
- Addition of ingredients - mostly done off-heat
- Onions - although he chops the red onion, I didn't see him actually use it in either dish
- Limes - only a condiment for dressing of the final prawn dish
- Ghee- tub of (Pride?) butter ghee in the background but didnt see him use it (probably only for storage? as always!)
- Pre-cooked meat and potatoes (?) evident on the left-hand-side
Prawn Dish:
- Oil - uses quite a lot (maybe 100-150ml) to pre- cook (fry) the prawns. Can't see what type of oil though. Interesting (slow/small) dispenser! Adds it to a cold pan?!
- Sauce for prawn dish - cooked in a separate pan with (in order of addition):
- Oil?
- Precooked onions (sliced and golden, not brown)
- "Butter" (or margarine?)
- Pre-cooked garlic (brown and runny? looks more like egg yolk!)
- Tomato "juice"(?) (runny)
- Chopped (not pre-cooked?) ginger
- Chillies (Fresh? Sauce?)
- "Garlic pepper little bit" (??)
- Chilli powder
- Salt
- Some brown powder(?) (spice mix?)
- Methi (dried leaves?)
- The precooked prawns were added, together with:
- 1 ladle (about 140ml?) of curry base
- Tomato puree (looked thicker than the "juice"? to me this time?)
- Fresh tomatoes
- A pale "Vindaloo sauce"? from a retail bottle??? ? what IS this stuff??
- Vinegar or oil?
- Coconut powder
- Single cream as a "final touch" (don?t you just love the look on his face here!)
- Fresh coriander and lime topping
Chicken Dish:
- Preheating oil looked to be only for a few seconds?
- Sauce for chicken dish:
- Oil(?)
- Pre-cooked onions
- Precooked garlic
- Tomato puree ("juice"?) or was this reclaimed oil?
- Something else
- Some white powder(?) other than salt
- Some other powder
- Chilli powder
- Spice mix(?)
- Dried(?) methi leaves
- Curry base
- Chicken stock (pale, runny and oily)
- Couldn?t see the rest
Some interesting stuff going on here. I found the following particularly interesting:
- A lot is mentioned about "technique" being "the secret"?. However, nothing in the way of "technique", other than shaking, stirring, heat, flames and order of addition of ingredients seemed apparent to me here?
- The colour and consistency of the pre-cooked onions and garlic and the tomato "juice" or puree
- The simple, cheap, unseasoned, pans being used
- The relatively small amount of curry base that appeared to be added
- The use of chicken stock in the chicken dish
- The presence (but no apparent use of) butter ghee
- The use of "butter"
- The pale "vindaloo" sauce!!
Of course the resultant curries could be crap! Is there anyone who knows the place, has tried the curries, and can report back?
What have other people observed? Can anyone verify or add to what I think I saw?
Thanks again Brum ,great post!
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Yes, the two most surprising things in it for me were the butter (i think you can actually hear him say butter) and that bottle of shop bought pale coloured sauce of some kind, very weird. If anyone can fill in the missing spices that would be good too.
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Ive uploaded the video to the server, so you can view and download and keep to review.
http://www.curry-recipes.co.uk/download/cookeryclass.wmv
Stew
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Yes, he definately says "butter", thought it looks a little pale to me (and is maybe a little too expensive to use)?
I'd be really interested to know what that pale coloured "vindaloo sauce" was! And also that "garlic pepper a little bit"! :P
What dish has butter, fresh chillis, chilli powder, fresh tomatoes, "vindaloo sauce", cream and coconut powder in it? Topped with coriander and slices of lime? A vindaloo strength Butter King Prawn Bhoona something or other? :-\
....looked very nice though! 8)
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- Chillies (Fresh? Sauce?)
- "Garlic pepper little bit" (??)
It's naga chillies and garlic pickle
- Some brown powder(?) (spice mix?
It's really annoying, can't quite catch what he says here.
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Yes, I thought he was saying "some naga chillies"....daring huh, for a dish with cream and coconut in....sounds great!
My favourite dish is Chicken Tikka Masala Vindaloo Hot (made to order of course :P) 8)
Garlic pickle? Interesting! :P
Maybe we need a forensic sound technician for the rest ;D
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Hey Brum!
This is a REALLY interesting video! 8)
The only concern I have is knowing how good the curries are? :-\
Do you know which restauraunt it is? If so, has anyone tried it? If so, how good are the curries from it?
The restaurant is in clydach, swansea and has just got into the cobra good curry guide which is what prompted the article in the local rag - so it must be pukka grub :P I cant find the article on the website now it's been moved, shame as it was a good read - the chef is a bangladeshi who came to britain aged 1. In the article he was complaining about young asians not going into the curry buisness which is leading to a shortage of young talented chef's. I havent used the place yet as it's right over the other side of town but I know a few people who live over that way so I'll do a bit of digging around.
Kev.
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so what do you think he's cooking? my guess is butter chicken
reasons -
the use of butter :P
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish
probably barking up the wrong tree lol :D
Kev.
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ok heres the link to the website article
http://www.thisissouthwales.co.uk/displayNode.jsp?nodeId=161366&command=displayContent&sourceNode=232793&home=yes&more_nodeId1=232808&contentPK=18584165
Kev.
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And here's its location:
Address:
Phool Koli
64 Lone Rd
Swansea
Clydach
SA6 5HU
Telephone:01792 846028
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Odd as it may sound I am a musician and have a recording studio. I don't know if this might infringe copyrights however? Pretty sure it will infringe something? Everything does these days so I'll maybe pass on trying.
Maybe we need a forensic sound technician for the rest ;D
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Just wanted to add before I leave for the day.
Had anyone noticed how extremely simple it was?
Add this, add that, little of that and a pinch of this. I hear much talk of the base sauce but believe there are several of them.
Sauces are created for meat in every culture and for whatever meat. So then perhaps we are not looking for a solution to the cooking process because that is impossible. There are way too many dishes with different flavors and needs for one sauce, but then.......
There has to be one gravy that does not taste of anything. It's bland but has body. That's one weird concept if you think about it? Cook for hours with something that tastes bland?
Next week I'll try my own base sauce based on stews I think? It does have overtones conjured up by the Parsnip & Fresh Fungreek I added but it will be very interesting to see the outcome since I left mine till last.
Best - Keep well and cooking
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Had anyone noticed how extremely simple it was?
Yes i noticed but it didn't surprise me. There have been a lot of first hand accounts of curries being cooked in BIRs on this forum and they all sound fairly straight forward.
But...what you don't know is what's in all the individual elements that go into the finished curry. For example, in this video he uses a base sauce, a red masala sauce, some browned onions that might have something aded to them, a mix powder, etc. etc. So the process is simple but the pre prepared stuff is still a bit of a mystery.
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so what do you think he's cooking? my guess is butter chicken
reasons -
the use of butter :P
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish
probably barking up the wrong tree lol :D
Kev.
Except that he's using king prawns (not chicken) in the dish with butter in :P
...plus chillis, chilli powder, fresh tomatoes, "vindaloo sauce", cream and coconut powder in it? Topped with coriander and slices of lime?
So maybe a "Butter King Prawn Bhoona Vindaloo" something or other? :P lol
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Odd as it may sound I am a musician and have a recording studio. I don't know if this might infringe copyrights however? Pretty sure it will infringe something? Everything does these days so I'll maybe pass on trying.
Hi CF, all we need to know is what he's saying. So I don't think you'll be infringing any copyright telling us that! Please let us know! ;)
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so what do you think he's cooking? my guess is butter chicken
reasons -
the use of butter :P
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish
probably barking up the wrong tree lol :D
Kev.
Except that he's using king prawns (not chicken) in the dish with butter in :P
...plus chillis, chilli powder, fresh tomatoes, "vindaloo sauce", cream and coconut powder in it? Topped with coriander and slices of lime?
So maybe a "Butter King Prawn Bhoona Vindaloo" something or other? :P lol
This is similar to an authentic prawn curry recipe (Jhinga Kari)from the west coast I have kicking about somewhere.
The use of vinegar (the vindaloo sauce?) and coconut are typical of the area.
Just my two pence worth ;D
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This is similar to an authentic prawn curry recipe (Jhinga Kari)
Yes if you look at the web article it says they do authentic indian, so chances are this isn't meant to be BIR, so to speak. He did use very little base sauce.
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so what do you think he's cooking? my guess is butter chicken
reasons -
the use of butter :P
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish
probably barking up the wrong tree lol :D
Kev.
Except that he's using king prawns (not chicken) in the dish with butter in :P
...plus chillis, chilli powder, fresh tomatoes, "vindaloo sauce", cream and coconut powder in it? Topped with coriander and slices of lime?
So maybe a "Butter King Prawn Bhoona Vindaloo" something or other? :P lol
Sounds great :P :P
Kev.
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I'll give it a go sometime then when I have the time. ::)
[quote author=Cory Ander link=topic=2058.msg17514#msg17514 date=1192340760
Hi CF, all we need to know is what he's saying. So I don't think you'll be infringing any copyright telling us that! Please let us know! ;)
[/quote]
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I was wondering about this too CA.
The other night I precooked some meet and sliced the onions instead. I have to say that even though the onions browned a little the aroma itself mixed with the spices was enough to set me off again.
I prefer sliced to diced though I guess its not traditional of part of the BIR Experience? I know they have sliced onions in many meals over here but I won't go there.
Great observations by the way :)
- Precooked onions (sliced and golden, not brown)
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I prefer sliced to diced though I guess its not traditional of part of the BIR Experience?
No you definitely get sliced and large pieces of onion in the some of the BIR curries. The most obvious is the dopiaza which I think most often has largish pieces of onion in the sauce.
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OK OK leave it out folks. ;D
This is hard. I've not run this through filters yet but here is what I heard. His talking is muffled by background noise but he also speaks a broken English making it hard to hear.
If anyone can decipher this phonetic jargon please let us know. ::)
onions
lime
Using HOT oil now
Butter!
Dalid? That's what it sounds like?
Something "id"? (HALDI)
Spiced Ginger
Naga Cheese?
'Cal pipa' little bit (sauce?)
Cheese?
Salt
Sgorna
Masala
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This curry video was in our local paper, The Worksop Guardian.
http://www.worksopguardian.co.uk/worksopvideo/Three-great-recipe-videos-.3390611.jp
He has a separate pilau rice one here http://www.worksopguardian.co.uk/news/Pilau-rice-recipe.3391044.jp