Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: Bobby Bhuna on June 16, 2008, 08:48 AM
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After getting a couple of excellent Madras from my local takeaway (which btw are miles better than anything I have ever made, which depresses me deeply), I noticed this strong taste of green chilli that comes through, which I really enjoyed.
I knocked up a batch of Safron (which I'm not too happy with atm, as the resulting curries are nowhere near as good as the BIR) and set to work. First I bought a jar of green chilli paste and tried that. That wasn't it. Then I did another batch, this time finely chopping 5 bird eye chillis and putting them in the curry. That wasn't it either. All I can think of now is to try standard green chillis, the kind you get from the supermarket. Can anyone help me achieve the taste I'm after here? It's just the strong flavour of green chillis for a Madras.
Thanks, BB.
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Hi Mate, I love the taste of green chillies, they are addictive! If you want to get that strong green chilly taste you need to use 4 or 5 small birds eye green chillies, and let them cook for around 45 mins in with the base sauce to really let the flavour and heat ooze out. If you are only cooking the chillies for 10 mins in the frying pan they wont release all the heat and flavour. I sometimes put the base sauce and chicken and green chillies (and other spices/veg) in the oven for 45 mins to let the chillies release the full flavour into the base sauce. That works for me, the base sauce tastes really seasoned. I sometimes add half a chicken stock cube in with the chillies as well, to improve the taste of the base sauce. In my madras i use 2.5 small green chillies and 1 long red chilly de seeded and chopped, it works a treat. Let me know how you get on. DD (chilly addict)
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Thanks Derek, I'll be sure to give that a go. I'll try simmer a portion or two of base with my choppped up bird eye chillis in there. Cheers!
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use 4 or 5 small birds eye green chillies, and let them cook for around 45 mins in with the base sauce to really let the flavour and heat ooze out.
That's fine, but there is no way a BIR is going to be doing this is there?
They would use chilli powder or paste (and maybe fresh chillis) cooked quickly
They might be using fresh jalapeno chillis for the flavour? Why not ask them, then you can tell us?
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use 4 or 5 small birds eye green chillies, and let them cook for around 45 mins in with the base sauce to really let the flavour and heat ooze out.
That's fine, but there is no way a BIR is going to be doing this is there?
They would use chilli powder or paste (and maybe fresh chillis) cooked quickly
They might be using fresh jalapeno chillis for the flavour? Why not ask them, then you can tell us?
Yeah, it is a jalapeno flavour I think. I've tried asking questions subtley and said things like "oh, I make curry quite often but I just can't get the lamb quite sweet and tender" trying to get some hints but the guy at front of house is just like "No, you won't be able to." lol. He one of those guys you think could be trained in resisting interogation ;D
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Have you tried asking him...errr...dunno...like "what chillis are in here mate?" or something similar? ;)
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Hi Bobby,
I suspect your initial instinct was right with the Chilli Paste. Was the paste you bought just pulverised Chilli's? Could it be that Derek's recommendation on his cooking times could be used to make a paste of your own to add in at the end. I am a strong believer in these pastes and this has been bourne out by all the Pataks in BIR kitchens. Maybe in this case the Chef makes his own! I think we are all fairly confident that it wouldn't go in at the base stage but hey, who knows for sure!
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Davy/Bobby,
i think these jars of pataks are decoys - have u tasted them. enough said.
there is not one jar in sight at my fav BIR TA. if there was i would challenge them on it straight away for sure.
this green chilli taste is serious business though. this last post finally got me thinking about how i could avoid using paste and possibly put the taste in the base without the heat.
only a thought but i will give it a try on next base (going to be a while though just made one - real good timing and wife i mean good lady is on to me cancelling all TA's and chucking out onions etc).
i make Mexican now and again and always when doing so make my own tomato sauce - this will impress, "Salsa de Jitomate" honestly not swearing. anyhow the interesting thing is puncture 2 green chillies with a fork and cook them in the sauce and remove them at the end. would have to say it does work but not sure if it will carry across a few continents.
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I'm really lost on this one. I've tried Jalapeno, Bird Eye and Bird Eye paste in both the base and in the main. The taste just isn't there.
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in the Asian shop i use there are 3 shapes of green chilli:
a) bird eye (small scraggly) - very hot - not what we need (added at frying stage if u dare or puddled)
b) long fat - not tried this one - presume jalapeno
c) short squat - the heat does vary - this is the type i've used and i think has the best chance of delivering that green chilli taste.
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You think Bird Eyes are hot? Hahaha! ;D
Thanks for the info! I'll try and find some these bad boys and report back, thanks, BB.
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Hi Guys,
Yes Jerry, I have tried Pataks and I still use them, but not as directed on the Jar. I tend to use them just like a masala paste and add around a 1 Tsp full near end of cooking. It lifts the flavour something awsome depending on the dish. My local TA uses the Tandoori paste to marinate lamb in for there Kebab range. I discovered this by chance. Interesting point about puncturing the chilli & removing at the end. Going back to the old bouqet garni thing!! that sounds a winner to me. I am due to make up another batch. Might just try it.
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I never have much trouble getting a strong green chilli taste. (everything else causes the trouble, lol) I de seed and finely chop 5 green birds eye chillies and fry them gently in oil for 10 mins , then add the base sauce for a long cook to release the flavour. added salt may help enhance the flavour. (This is for 1 portion BTW). Sometimes i also add 2 or 3 ground cloves to really heat things up. Green chillies and cloves is explosive! I also find a tsp of pataks jalfrezzi paste works well with green chillies. (although i hate using pataks!)
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Is the hate of using Pataks more a pride thing than a taste thing Derek? Not saying all BIR's use it but I would think most T/A's would as a matter of quick preparation than anything else.
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Is the hate of using Pataks more a pride thing than a taste thing Derek? Not saying all BIR's use it but I would think most T/A's would as a matter of quick preparation than anything else.
I don't think it would be any quicker and it costs too much. We all know they use it for some stuff but I don't think they use it for curries, at least not most. You still need base sauce and pre cooked meat and the cooking process. Basically you would be adding it in place of garlic/ginger paste, tomato puree and spice mix. That barely saves seconds... That and I've tried a couple of the Pataks jars and they don't taste of take away to me.
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I never have much trouble getting a strong green chilli taste. (everything else causes the trouble, lol) I de seed and finely chop 5 green birds eye chillies and fry them gently in oil for 10 mins , then add the base sauce for a long cook to release the flavour. added salt may help enhance the flavour. (This is for 1 portion BTW). Sometimes i also add 2 or 3 ground cloves to really heat things up. Green chillies and cloves is explosive! I also find a tsp of pataks jalfrezzi paste works well with green chillies. (although i hate using pataks!)
Alright, I've not tried that one Derek. I may just have to test drive this method tonight... Here's hoping!!! ;D
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I agree totally on the method Bobby. I would never advocate Pataks as the only method. More of an addative to the curries prepared the way we all know. I think chefs will use things like this for the Kababs for instance as I mentioned earlier and to add a little something to other dishes they are preparing. As we all know it's most often how and when you use something that makes the difference. As for cost if your only using a teaspoonfull at a time in select curries then I think this would be a viable addative.
As a matter of interest I was the Minishant Tandoori, just outside Ayr, a couple of weeks ago. Now this place is definately up market and has won awards for the cooking but to be honest the Karahi I had was not that dissimilar to the ones I produce at home. I noted the heavy use of Corriander through the dishes and certainly a bit of flair on the presentation side but when it comes down to it I don't feel we are that far off the mark with what's on this forum. The point I am trying to make is I think we are basically there. That extra ounce we are looking for I think is just down to the flair of the Chef at the BIR that we prefer. Kind of like why does that beer abroad taste better? We'll because you are abroad really! ;)
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Going back to the old bouquet garni thing!!
Davy,
now you've upset my good lady - she still uses the garni in her "everton valley" pasta dish - a throw back to our studie days (it does taste pretty good).
my decision on pataks is solely down to taste (the family stopped me using it to make tikka insisting they were being duped by inferior produce and demanded a rtn to CA?s)
i live pretty close to the factory so if inclined i could even pop into the factory shop - so price and availability are not an issue.
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Hi Jerry, Thers's nowt wrong wi using Bouquet garni! That particular quote was in reference to how we here, on CRO have been using it to flavour our Bases. Remember the muslin bag and spice thing? So don't fret Missus Jerry! In fact you have proved it does make a difference. As far as Pataks is concerned I use a teaspoon full of it at the end of cooking as a masala type addative and it does lift the dish. What I wouldn't advocate is using the on jar recipies. I don't believe for a minute BIR chefs would go down that route. For me it works and tastes as good as many a BIR I have had. By the way IT can be Rogan Yosh, Tikka, Tandoori, I am still experimenting. ;D