Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: Bobby Bhuna on June 16, 2008, 08:43 AM
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I tried adding a tbsp of yoghurt to my curry yesterday near the end of the cooking stage. I used natural live yoghurt of the Pakeeza brand, from my local Indian type store. The guy said that's what you used in curry. Well it curdled a little and tasted too strong. The end result was that the curry tasted crap. Does anyone have any advice on the subject? Thanks, BB.
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I used to put a mix of pataks and yogurt into every curry after a recommendation, at the time I thought it added a certain extra to it but soon gave up using it. This was a while ago pre cr0 days on in2curry, don't know if anyone else remembers but this guy had been shown it in a demo?
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hi bb
KD says in her book add a little tandoori marinade to lift/enhance the dish near the end of the cooking time.hope this helps
regards
gary
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My question is more why did the yoghurt I used curdle? Was it because it was set live yoghurt? Should I be using something else? Did I add it at the wrong stage?
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Try adding it (frying it) at the beginning of the cooking stage just after youve fried the spices and youve added the meat. Any run of the mill plain (or greek) youghurt will do
Why are you adding yoghurt anyway? What sort of curry are you supposed to be trying to make?
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I know this sounds ridiculous, but I was trying a tbsp in my Madras. The Madras from my local is less transparant and orange coloured than mine. It's more of a dull brown. I can taste a very subtle hint of coconut and a strong taste of green chillis that I can't seem to replicate.
To be honest I'm just lost at the quality of it compared to what I can make. I've had a lot of s**t take aways ut this one really is excellent no frills BIR style and it blows me away. I'm a little depressed that despite all this progress, the BIR a short walk from my flat can knock up a curry in 10 minutes that is miles better than the best curry I've ever made.
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Despite not being able to replicate their Madras Bobby, I really do not think adding yoghurt is the answer.
I have a new base (modified Saffron base) if you want to test it? I havn't posted it yet as I'm still proving to myself that it works okay (on the third batch at the moment).
SnS ;)
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Despite not being able to replicate their Madras Bobby, I really do not think adding yoghurt is the answer.
I have a new base (modified Saffron base) if you want to test it? I havn't posted it yet as I'm still proving to myself that it works okay (on the third batch at the moment).
SnS ;)
You know I'm always up for a good testing sesh but I just made 6 litres of Safron on Saturday, and I have a really tiny freezer. To be honest though I'm likely to just chuck a lot of it as I feel like I'm getting nowhere with it. I do like the base but I think the Coriander and Cumin are too much. All my curries smell, taste and look like the base and I'm really not enjoying them.
I think it's really time for me to take a step back and re-evaluate my curry cooking because these recent BIR Madras of mine have really given me perspective... My curries aren't even close to a really good take away and a bit less of this and that in my base will not change that. I really don't know where to go - I've made 4 curries this weekend trying to get it right but I'm nowhere near... :'(
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Bobby
Just because this new place produces a Madras that you like better than your own doesn't mean that the one's you've been producing are no good. You've already said that yours is better than all other Curry takaways in your area so they can't be that bad.
This new place may have a different method of producing it and although it may taste better to you, you just need to find out what method and ingredients they use.
I cannot believe the base gravy will make that much difference anyway, so it's something they're putting into the curry that you really like but cannot identify. Stick with it matey.
SnS ;)
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Thanks mate, you're right enough. I just need to learn what they're doing. It just seems that noone wants to give away their secrets! I would pay a fairly substantial sum for their base / madras recipe.
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Thanks mate, you're right enough. I just need to learn what they're doing. It just seems that noone wants to give away their secrets! I would pay a fairly substantial sum for their base / madras recipe.
Maybe it is because it is so good that they're keeping it a secret ... wouldn't you? If it was run of the mill stuff then they'd probably tell you more.
Make friends with them, give it time, be patient .. and I'm sure you'll eventually get the information you want ... if not, threaten them with unlimited, uncontrolled Scottish violence until they give in and cough up the recipe .. then post the secret here.
::)
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Reading this thread confirms my thoughts that much of the magic is in the base sauce itself. Madras is a fairly consistent recipe and method (green chillies and a dollop of yogurt notwithstanding). But the difference in outcome that BB sees may be down to the base.
SnS - interested in hearing what mods you've made to the Saffron. Were they your own ideas, or based on a conversation with the chefs at the Saffron? Also did you get anywhere on the KOrma/CTM base (or lack thereof) at Saffron?
--- Josh
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hi bobby donot dispair mate we have all been there, just think of haldi he has all that great BIR equipment and he has had loads of demos and he is still disappointed to a certain degree. have you tried the Rajver curry powder using the saffron base jst make up a small amount to try with it, you may be suprised. have you tried bruces base? quite savoury if watered down correctly will still be brownish. for the chilli flavour try adding pureed chillies without the seeds! maybe a tsp per dish, worth ago. remember base sauce is precious stuff having not made the saffron base i don't know what it tastes like so me help is just from my experience. regarding trying to get in their kitchen go for it all you have to do is spend alot of money and go in there on a sunday night/ monday/tuesday their quiter nights and don't forget to explain your predicament and where you are coming from ie not hte HSe or enviroment agency ;D, you can only but try,
regards
gary
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SnS - interested in hearing what mods you've made to the Saffron. Were they your own ideas, or based on a conversation with the chefs at the Saffron? Also did you get anywhere on the KOrma/CTM base (or lack thereof) at Saffron?
--- Josh
Hi Josh
The mods to the base are mine as I wanted to produce a revised base (essentially based on the main Saffron ingredients) that:-
1) Produced less base volume (I think 4.5 litres is too much)
2) Uses less oil (no good for you 'reclaimed oil' fanatics!)
3) Improved taste without being over-spiced
4) Easier to make
I just want to make another batch before posting it.
I'm not getting very far with the Korma/CTM at the moment but haven't given up. Need another Saturday afternoon in the Kitchens!
SnS ;)
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Hi all, I finally found out how to use yogurt without it curdling. it seems you need to reduce the heat in the frying pan right down low before adding the yogurt. then keep the heat low for the remaining cooking time. also add the yogurt towards the end to avoid it evaporating. I ended up with my best rogan josh yet, loaded with green and black cardomans for tons of flavour !