Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: haldi on January 16, 2008, 08:09 AM
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I had another demo last night
Absolutely amazing
I wrote this in a rush,I hope it makes sense
Vegetable Razala
Heat two tablespoons of oil from the deep pan fryer for a minute
Add one and a half finely sliced green chillies (about 2 inches long), 6 thin slithers of green pepper, 1 teaspoon of thick garlic ginger puree and 1 desert spoon of fresh chopped onion
Stir fry this for a couple of minutes on a medium heat
It just gently sizzles away with no burning
Then add half a chef spoon (maybe 2 desert spoons) of tomato puree (white tower brand, silver tin with black writing), half a chef spoon of spice mix, a quarter spoon of chilli powder and just a little curry gravy (to stop it being dry)
Stir-fry for a couple of minutes
At this point the fumes got absolutely choking and the extractor went on
I?m not sure if that was the chilli powder, but it was a point of great amusement
After recovering he continued cooking
Chef added more curry gravy, but only enough to stop it drying out, and precooked veg, precooked potato and a few peas
He gave a thorough stir and put a lid on the pan
It was moved to a low simmer ring and just left for about ten minutes
He then stirred it again and added a teaspoon of dried fenugreek and a teaspoon of fresh chopped coriander
Two minutes more and it was ready
Spicy hot, lovely aroma absolutely wonderful
I have never really been satisfied with my spice mixes
Whenever I have produced a low standard curry, it?s always something I felt could be wrong
So I asked about their mix
Five spices (sounds familiar)
The ratio is one part of everything except cumin
That is too strong, so only half a part of that goes in
Turmeric, coriander, paprika, madras curry powder and cumin
They mix up the mix on the premises
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Superb post Haldi!!
Many thanks for sharing
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What's a "razala" Haldi? I've never really heard of it before?
It looks like a Jalfrezi without the tomatoes to me? :-\
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Another great report Haldi, like CA it's not one I've seen in many BIR's if any ???
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What's a "razala" Haldi? I've never really heard of it before?
I've become a little repetitive in my bought curries
I normally have a vindaloo, so for a change I picked something that I hadn't heard of
Razala (and I quote) is a "medium to hot curry cooked with green chilli,onion,capsicum,tomatoes and spices"
Hey,I just noticed, there weren't any tomatoes in mine!!
But it was really really tasty, I'd buy it again
When you look closely at some menus there really are some very "unknown" dishes on them.
I'll have to experiment a bit more
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Razala (and I quote) is a "medium to hot curry cooked with green chilli,onion,capsicum,tomatoes and spices"
Yep, sounds just like a Jalfrezi by any other name! :P
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Hi Haldi
Great report sounds like one to try. The dried Fenugreek, was that powder or dried leaves? And do you think the tomatoes would have been diced and added during the cooking process or segments added at the end just to heat through?
Thanks in advance
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Hi Haldi
Great report sounds like one to try. The dried Fenugreek, was that powder or dried leaves? And do you think the tomatoes would have been diced and added during the cooking process or segments added at the end just to heat through?
Thanks in advance
It was dried fenugreek leaves and normally they add fresh tomatoes so they just heat through.
So five minutes before the end of cooking would do
Yep, sounds just like a Jalfrezi by any other name! :P
Perhaps, but they describe Jalfrezi as a "medium to hot curry cooked with rich herbs,spices and oriental seasoning,garnished with onions,tomatoes,capsicums,coriander,garlic and egg"
Either way, I think that sounds pretty nice!!
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and oriental seasoning...
I've seen that on so many menus but what on earth is oriental seasoning?
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Haldi,
You are my hero, i love these reports.
It just sounds so simple, no panic no fuss, just lovely curry everytime.
I am trying this one tonight using the safron base.
S
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I've seen that on so many menus but what on earth is oriental seasoning?
I really don't know....but I give them full marks for an intriguing description.
I am trying this one tonight using the safron base.
S
I'm going to try it too
I think a lot of the flavour comes from the fresh ingredients, so it should have a bit of "zing" about it
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I've been dying to try this recipe since I saw it
I used the spice mix given from the place and CurryQueen's curry gravy recipe
I was so pleased with it
Ironically, now I have a fairly powrful cooker, I need to turn it right down for most of the cooking.
On the initial fry of ginger/garlic,chillies,onion and green pepper it must be taken slow
Otherwisae it burns
The same goes for when the spices are added
Boy! they really fumed on this one
You also need to let the curry gently cook for ten minutes, with a lid on too
Very very pleased with the result
Here's a pic!
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oriental seasoning
Interesting for a BIR!
It's got to be soy sauce i reckon. It's used in recipes from nepal i've seen which are very similar to indian. I've used it to make himalayan chicken which is pretty much a fusion of chinese & indian.
Soy sauce is actually used in a lot of kitchens in india. Most of the restaurants/cafes there serve chinese food alongside the indian stuff (and maybe burgers and sandwiches etc). Neither the chefs or the customers are chinese but they've realized the similarities of the basic ingredients and that they can knock out chinese food easily and cheaply. It's pretty good quality, better than the average english T/A.
I havent tried it in a BIR dish but it should be good i suppose - savoury and deep tasting. Maybe dont add it at the end so the taste isnt to obvious.