Hello all,
Ive had one of my greatest successes upto now :D
I know its a bold statement but i really got the BIR taste i was after with this one.
Think a lot of it had to do with the new base i have developed. Actually i say 'developed', its been more trial and error with the emphisis on error.
Like most everything i make, it is a mix of other recipes i have tried and 'borrowed' from, plus a few of my own additions ;D.
You can see the base in the 'Curry Base Recipes' section under 'Vindamoos Base'
Jalfrazi
Ingredients
2 tbsp vegetable oil
1/2 onion, Chopped into wedges
1/2 Yellow Pepper Chopped into chunks
6 fingers of okra chopped into half inch bits (optional)
2 Medium Tomatoes Cut into quarters (not tinned chopped ones)
4 garlic cloves, finely chopped
1 very small 5p size peice of ginger finely chopped
4 red birds eye chillies, chopped in half and down the middle (should be green i know but i think red add something a bit special)
Quarter tsp black pepper
2 person portion of 'Vindamoos Base' sauce
3 tsp sugar
1 Table spoon of lemon juice
Small amount of coriander stalks and leaves
3 tsp of Spice Mix (which consists of)
1 part chili powder
3 part turmeric
1 part cummin
2 part coriander powder
2 part Curry Powder
Method
1, Pre Cook the chicken/onion/pepper/okra put to one side
2, Sizzle the garlic/ginger/chillis until the garlic starts to brown
3, Add in the spice mix and the black pepper and sizzle it for about 2-3 minutes
4, Add base sauce and sizzle that for a 4-5 mins constantly stiring
5, Add in the chicken/onion/peppers/tomatoes/okra and half a coffee cup of water simmer for 15 mins
6, Add in sugar/lemon juice/coriander and stir thoroughly, simmer for 5 mins then serve
The sause should end up being very saucy :o if you know what i mean, but i like that
If you want to keep it slightly dryer dont add the cup of water.
I would love someone to make this just to confirm im not going mad :P
Any questions dont hesitate to get back to me.
ta
gaz
Sounds good and one to try.
Did you get any pictures of the finished curry?
Stew
fraid not, but i think im going to make it again sometime over the weekend just to make sure i wasnt dreaming the entire thing ::)
so will try to post some pics then. :)
gaz
Interesting recipe, I like the okra angle. My only comment is that it seems like a lot of cooking time about 28mins for 1 dish.
Matt
i agree that its not a fast dish to make but i think the extra simmer time gives the chicken time to absorb flavour and the okra and pepper time to impart flavour to the finished dish. I feel okra is a very underated flavour ingredient. ;)
ta
gaz
Do you pre-cook the Okra, if so how. My experience of Okra has tended to be a bit of a sticky mess.
Matt
i cook it along with the onion and pepper at the start, i try to keep all the veg moving in the pan for the initial blast of heat
when the okra start to do that sticky thing it does i take them all off the heat and put to the side.
the 15 minutes simmer i give, cooks the okra/onion/pepper the rest of the way through so its nice and soft.
ta
gaz
Hi gaz
Just picked up this fantastic sounding recipe, i'll be trying it 2mrw so i'll keep you posted on the results.
How much exactly do you mean by " 2 person portion of 'Vindamoos Base' sauce" or is it to choice?
Im going to have a go at this recipie with a different base for now as i have a load in the freezer i need to use up.
Thanks.
Tried this a couple of times and I'm very chuffed with the results. Cheers Vindamoo!
The first time I stuffed it up a bit as I misunderstood the term "sizzle" and ended up burning the chillies and spice mix (should have aborted at that stage and tried again as it would only have been a small set back)
Second time round was gorgeous though and it's very close to BIR. I used slightly less water at stage 5 as I prefer my sauce a little thicker.
Thanks again!
Thanks Vindamoo12
I tried this last week & was really pleased with the result.
I cut back on the sugar as it would be a little too 'sweet' for my taste, otherwise a cracking recipe.
I've got plenty of base left so going to try it with some other main dishes
Cheers
Just found this again, think I'll be giving it another try tonight!
Hello! New guy to the forum here.
Tried my first BIR style dish yesterday (a Korma using this base; http://wearenotfoodies.com/the-secret-to-making-restaurant-style-curry-at-home/ (http://wearenotfoodies.com/the-secret-to-making-restaurant-style-curry-at-home/) ) and it was a bit of a revelation to me. Very simple, but definitely the best one I've made after tens of failed attempts over the years of doing "normal" recipes from scratch.
Decided the next one I want to make is Jalfrezi, and this recipe looks great so I'll be trying this soon. I will take photos and report back. :)
Incidentally, I'll probably film my results and be doing a video about BIR style soon on my YouTube channel, as whilst I've heard of it before, I've never looked into it as extensively as I have the past week or so - this forum has been totally incredible to me. It's like being a child walking into a theme park, not knowing where to lay your eyes.