Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: SnS on January 07, 2009, 01:54 PM
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I have no idea if her new book is any different to previous versions - but it is now available for pre-order at 5.99 from Amazon here.
http://www.amazon.co.uk/New-Curry-Secret-Kris-Dhillon/dp/0716022044/ref=sr_1_37?ie=UTF8&s=books&qid=1231336154&sr=1-37
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Pasted from Amazon website:
Product Description
Since the first publication of the popular "Curry Secret", there has been an increase in the variety of new and vibrant Indian dishes served in restaurants. Kris Dhillon reveals the secrets of how to create these exquisite new dishes, easily, simply and expertly. She includes all the closely held tricks of the trade employed by Indian chefs, plus some labour-saving ideas and tips to make it even easier when cooking your favourite Indian restaurant food at home. Learn what turns a good cook into a great cook. By using a few simple techniques, transform good dishes into mouthwatering delights that are a feast for the senses.
About the Author
Kris Dhillon was born in the Punjab, the region known as 'the food basket' of India.At the age of five, she emigrated with her family to the UK. During visits to her grandmother and aunts in India, she developed a love of fresh Indian food and learnt how to create all the traditional Indian dishes. Kris's passion for good food later inspired her to open her own Indian restaurant. Realizing that people wanted to make Indian restaurant-style dishes at home, Kris wrote The Curry Secret and revealed for the first time the secrets that Indian chefshad kept to themselves since the first Indian restaurant opened.
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At least it's not like PC and just another rehash with a different cover. For that price it's hard not to justify a purchase but I don't think it will give us anything new. My feeling is that PC, KD and in some ways trusty Bruce try to give us their best interpretations of a BIR curry, nothing wrong with that but won't ever be as good as a first hand account.
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I imagine that if any of these sources were gonna give us the real deal we'd have known about it by now. That's not to say they have their place but I agree they are interpretations. Having said that, rather than be overly critical, they are pretty damn good interpretations.
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I think the books mentioned fall seriously short of the mark, and are not written by chefs/authors who truly love british indian restaurant food. If they had the passion for BIR food that we have, the books would be much better, via more research into the bir tastes/flavors/techniques. In my opinion these books are primarily money making exercises, and are basically a waste of time. I have found much better recipies in traditional indian cook books than those in the 'curry secret book'. which also taste much closer to bir food. (although they dont try to be bir style dishes). Sadly, it is only a matter of time, before someone uses the material on this site, to make a cool million pounds or more, by writing a proper bir cookery book. Maybe we should beat them to it, and begin publishing! ;)
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The new KD book is aimed at a new range of "vibrant BIR recipies". This does not address the fact that the last KD book, did not manage to reproduce the basic range of BIR recipies. dont waste your money on this book, it will only disappoint.
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The new KD book is aimed at a new range of "vibrant BIR recipies". This does not address the fact that the last KD book, did not manage to reproduce the basic range of BIR recipies. dont waste your money on this book, it will only disappoint.
I disagree - I've had tremendous results from KD recipes. The final dishes are a little limited but the base is excellent.
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I agree with Jeera on that one, the dishes are not quite right, for the most part but the base is very good. In fact the base I make now is inpired by both hers and Bruce Edwards'.
In my opinion, her best recipie is the Bhuna, which tastes nothing like a bhuna I've ever had, but is was an almost perfect reproduction of a jalfrazi I used to eat in a BIR in Knowle near Solihull, West Mids, when I worked up there for a while. It had the right 'spicy sausage' smell. I found the secret was deffinately to use her version of garam masala.
Interestingly, there are more similarities between her stuff and the Ashoka stuff, that everyone's raving about (thanks Panpot), than may appear at first sight! Both do not seem to use a spice mix, but contain mainly turmeric and cumin. The also both contain 'garam' type spices; in the KD case, in the garam masala; and in the Ashoka case, in the bunjara (cinamon, bay etc). I have not tried Ashoka yet, but I suspect the advantages of the Asoka method lie not so much in the base, but in the bunjarra. Apart from that I don't think there is a huge difference between the ingredients of the two. KD base is simple, no carrot or pepper, this is also similar to Ashoka if I remember correctly. Cumin goes into the Ashoka base, but into the final dishes in KD, apart from these slight differences of at what stage ingredients are added, the constituants are broadly the same......
I keep meaning to revisit KD Bhuna, but every time 'her-in-doors' and I feel like a curry, we tend to go for my -tried & tested- version of madras, which I'm reasonably happy with, just being lazy I guess!
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I couldn't resist the temptation and preordered this. ;D
On the books website http://www.thecurrysecret.co.uk/New%20Curry%20Secret/index.html (http://www.thecurrysecret.co.uk/New%20Curry%20Secret/index.html) it says "Includes a new recipe for the legendary Curry Sauce which smells irresistible even in the making!"
Intriguing!
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I couldn't resist the temptation and preordered this. ;D
On the books website http://www.thecurrysecret.co.uk/New%20Curry%20Secret/index.html (http://www.thecurrysecret.co.uk/New%20Curry%20Secret/index.html) it says "Includes a new recipe for the legendary Curry Sauce which smells irresistible even in the making!"
Intriguing!
The original book can be downloaded here (http://skatten.net/albums/Cookbooks/The_Curry_Secret_Indian_Restaurant_Cookery_at_Home.pdf)
from this thread...click (http://www.curry-recipes.co.uk/curry/index.php?topic=1652.msg28915#msg28915)
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This new book is the third version
The original we all know
Then it was revamped last year with a couple of new recipes and new cover
Now it is changed again with pictures added
I am interested in the new gravy, but I don't really want to buy a third copy
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Adrian, was the bhuna you recommend so highly from the KD book listed here (thats the one i own) or was it from a later edition. I am interested to have another look at that recipe
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Hi all you curry lovers, this is Kris Dhillon. I am happy to tell you that The New Curry Secret is a completely new book with over 100 new and delicious BIR recipes, most with colour photographs.
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Well, thanks Kris for looking in and putting us right. I will order one myself now cheers
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Derek, it was from the original book (the two editions before the one that's just come out).
I used her garam masala mix in it. I also used a squeeze of fresh lime/lemon juice to balance the flavours.
It had that moorish 'smoked sausage' flavour, on the couple of occasions I got it right! Getting it right I think may have been down to just how heaped my tps were with the requisite spices. She recommends 'slighty rounded', I recal being generous was more successful then being lean. For that reason I now use level MEASURING spoons (5ml) as opposed to 'normal' tps (anything from 3ml up, depended on level or how rounded you make it).
It still interested me how simple her spicing was: turmeric & paprika in the base; cummin and garam masala in the dish. The ultimate mix of spices in the fianl dish is not that dissimilar to Ashoka!! They are just added in different places: some spices (e.g. cinnamon) come from the bunjarra as opposed to the garam masala.
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It still interested me how simple her spicing was: turmeric & paprika in the base; cummin and garam masala in the dish. The ultimate mix of spices in the final dish is not that dissimilar to Ashoka!! They are just added in different places: some spices (e.g. cinnamon) come from the bunjarra as opposed to the garam masala.
Adrian,
appreciate your thoughts - i'm in to these sort of thoughts at the mo (re resolution post). starts to help get the picture a bit clearer for me.
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I used her garam masala mix in it.
It had that moorish 'smoked sausage' flavour, on the couple of occasions I got it right!
Her garam masala has a high proportion of (smoky) black cardamom, so I expect that's part of it.
IIRC, she adds spices after the base sauce. Do you adapt her recipes to BIR style, frying spices before adding base?
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Hi all you curry lovers, this is Kris Dhillon. I am happy to tell you that The New Curry Secret is a completely new book with over 100 new and delicious BIR recipes, most with colour photographs.
Sounds good Kris - and nice of you to join the forum.
I will have to have a copy, despite having bought both previous versions.
SnS ;D
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The Kris Dhillon,
forgive me but i'm a tad sceptical on the value of buying the new book. i'm a real fan of the original curry secret book (ISBN 0-7160-0809-2) - still regularly using it after all these years. it must be in the top 3 of all the books i've ever bought.
to help sell me on the new book i'd very much appreciate some details on how/why the new version will deliver restaurant taste. i suppose in short what experiences/actions have enabled a breakthrough.
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You can check it out here: http://www.thecurrysecret.co.uk/
"The New Curry Secret" promises:
"a new recipe for the legendary Curry Sauce which smells irresistible even in the making!"
"the special spice blends and the closely held secrets used by Indian chefs"
"more than 100 new recipes for delicious
dishes such as Murgh Hariyali Masala, Spicy Lamb Cutlets, Prawn Baadsha and Fish Ambotik"
Others recipes (I deduce) include Balti Chicken Pasanda, Chicken Jalfrezi, Nargi Kebab, Nargis Kebab Curry, Prawn Patia, Reshmi Kebabs, Lamb and Chicken Shaslik, Bombay Aloo, Chicken Stuffed Chilli Pepper, Stuffed Chilli Pepper (Vegetarian), Fruity Pilau, Mint Chutney, Parsi Chicken with Apricots, Ajwaini King Prawns, Salmom Kalia....plus another 80 or so (I assume) "new" recipes from "Indian restaurants".
Like Jerry, I too am interested to know how the recipes in the new addition improve upon those in the original edition (other than simply being new recipes) . In particular, I am curious about the need to change the curry base when the original was supposed to be that used in a 'British Indian restaurant" (which I understand Kris once operated but no longer does?)?
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Frying tonight
You make a very good point! I added the spices as she said, AFTER the base. However I asked myself the same questions that you are obviuosly doing.
Normally I add spice mix into hot(ish) oil BEFORE the base, this works because some of the constituants benefit from this vigorous treatment (turmeric, ground coriander), according to Camella Punjabi in her book: The 50 Greatest Curries of India (not BIR I know)
Conversely however, I remember reading in the same book, that some spices DO suffer from being fried 'hard', burning or losing flavour relatively easily, cumin is one of this type.
Considering also, what we all know about garam masala, i.e. that it should be added near the end of cooking to preserve the delicate flavours of most of its constituants; I think her suggestion of added cumin and GM AFTER the base made very good sense.
Two points about this, that immediately conflict with the received wisdom above, are immediately apparent: firstly typical 'spice mix' contains cumin, but this is added early on; also, GM contains coriander which is added later!! BIRs (and ourselves) use procedures that raise the first point, but I think this can be explained by convenience. As for the second, I dunno!!
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Adriandavidb, everything you say makes good sense. I see your point that a "spice mix" cushions a delicate spice like cumin, so it can be fried more successfully than if added separately. But using KD's method, the spices always tasted slightly raw to me in the final dish.
I wonder how curries were cooked in KD's restaurant. Did she simplify the method for her readers, or did her chef actually add the base before the spices?
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Frying tonight
It did occur to me that, in the book, she suggests spicing after the base to avoid people burning spice, i.e. making the process easier for inexperienced cooks. That is a valid point!
The other thing I would suggest is use plenty of oil, and reduce the base by at least half during cooking, this leaves a higher proportionate amount of oil which should provide the right environment for cooking the spice enough to avoid a raw tasting result. Even with all the base present limiting the temperature to 100c ('cos of the water in it)
Also worthy of note: when I made her garam masala, I used cinamon quill (not the bark), her recipe is a bit vague on quantities (it advises the correct length of cinamon stick to use - but, of course they do vary considerably in thickness). When I got a good result I used lots of cinamon, although surprisingly the finished dish did not taste as though too much cinamon was present.
I cut-down by half the amount of black cardamom, simply because it smelt TOO smoky.
My wife and I both suspected that the spicy sausage taste was the result of of the increased cinamon. Taste is a strange subjective phenonomen, two ingredients, each with their own distinctive taste can taste like something completly different when combined! That could explain more cinamon producing a flavour unlike cinamon, if you get my drift!!
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hi kris welcome again to the forum. jsut would like to ask if there will be the old favourites like madras/vindaloo in thew new book as the results from previous books have not am sad to say been anything like a BIR vindaloo i know, and i have had many demos and recipes from the chefs in these places and can reproduce my locals vindaloo and could probabaly do it with my eyes closed( no very wise though ::)) and also whilst asking do you have a recipe for a chicken naga ( have looked everywhere for a proper recipe and method that may come close to this BIR dish? assuming it would be like a very hot chicken chilli masala only using bangladeshi naga chillies. but nowhere near me that sells these chillies. the royal spice restaurant in bethersden, kent does do a chicken tikka naga( the description reads " a real vindaloo alternative" )but when i had it was a little disappointed as i could not find 1 chilli in it and not as hot as descirbed. but then again cook and eat a phall now that is what i was expecting. and not the bangalaore phall you see on various other websites (which tend to be authentically orientated- not site no.2 before anyone mis-reads this).
which also reminds me anyone got the recipe for curry hell form the rupali in newcastle?
regards
gary
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My God!
First we had input from the venerable Bruce Edwards, and then Kris Dhillon pops up. What next? Perhaps Pat Chapman will start throwing in his two pees worth.
Presumably he'll be followed on by Mohandus (Mahatma) Ghandi sending in a youtube video of himself BIRing it up Passive Stylee!
Sheesh! ::) ;D
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Is that 'sheesh' as in kebab? ;D
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posted by parker21..gary (quote)
"which also reminds me anyone got the recipe for curry hell
form the rupali in newcastle? regards gary"
Not a recipe gary but still worth a read.
The blog is dead now but the text was posted on this site a while back.
I found it funny esp the part about not understanding Geordie !
Sadly Abdul Latif - The Lord of Harpole passed away suddlenley.
i understand his son has taken on the role of owner/manager.
pls read the comments too,
http://www.thenorthernecho.co.uk/news/1979610.curry_hell_man_dies/
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Abdul Latif - The Lord of Harpole, will not be held legally responsible if your arsehole falls out the bottom of your trouser leg after eating Curry Hell.
I was kinda surprised this morning when I realised there is another blog on the web with extremely similar name to mine.
http://spacehardware.blogspot.com/
It's cool, written by a dude from Newcastle in England's northeast.
Reading through it reminded me of one of my favourite travel adventures which took place in this under-discovered city.
I was on my way from Manchester to Edinburgh when I decided to put in an overnight stop in Newcastle Upon Tyne. Why? Aren't all of northern England's cities just industrial shit heaps? To a certain extent they are, I mean places like Widness, Bradford and Hull are a sad blight on a potentially breathtaking landscape.
When it comes to The North, you have to force yourself to forget the fact that just about every street looks like a dingy Surry Hills back alley and instead focus on the salt of the Earth warmth of the inhabitants. Northerners are fifty times more friendly than their southern English counterparts, and infinitely so compared to Londoners. It's Rugby League territory after all! The industrial revolution came and went, as did Maggie Thatcher, both beating down the locals who throughout it all, never lost their dour determination and raffish charms.
I pulled into Newcastle late in the afternoon. I've always had a soft spot for Newcastle United FC so I went down to their home ground, St James's Park and had my photo taken holding up a copy of that other great Newcastle institution, Viz Comics.
I've been reading Viz since I was sixteen, it is home to the greatest comic strip ever devised - The Vibrating Bum-faced Goats.
In recent years, Viz has featured numerous ads for a place in Newcastle called the Rupali Restaurant, home of Curry Hell, the world's hottest curry. Eat it all and it's free, if not you pay ?6.95.
The foodies out there will know that Indian/Bangladeshi curries are not really meant to be all that psychotically hot, the practice of setting fire to people's stomachs is something that has emerged to cater to the dim-witted drunken English geezer's wanton need to harm themselves with hot food - hence we have Curry Hell.
You can see where this story is going. After heading back out of town to take some photo's of the amazing Angel of the North, I dumped my shit at the hostel and headed on down to the Rupali, slightly concerned that the next time I "dumped my shit", I would need a fire extinguisher to deal with the situation.
The Rupali is run by Abdul Latif, The Lord or Harpole (a peerage he actually purchased somehow). I recognised him instantly after seeing his picture in Viz for so many years. Originally from Bangladesh, Latif came to Newcastle in 1969 and "fell in love with the people, not the business". He opened the Rupali in 1977.
He greeted me warmly and noted my accent, "So another Aussie is here to take my challenge? I do warn you, if you die whilst eating my Curry Hell, your next of kin will have to pay for it."
Challenge Accepted.
Those who know me are aware of how much I sweat when I eat hot food. I LOVE hot food; Thai, Indian, Mexican, Korean. It just appears that I've dunked my head under the tap after one bite.
My Curry Hell appeared with a side order of pappadums. The waiter smiled at me and wished me luck. I mixed a few of the red/brown chunks onto my pappadum and raised it to my lips remembering an old issue of Viz featured the disclaimer that, "Abdul Latif, the Lord of Harpole takes no responsibility if your arsehole falls out the bottom of your trouser leg after eating Curry Hell."
So, how hot was it?
Take a whole handful of those lethal orange chillies, mash them up and drown them in Tabasco sauce. Add some Korean Kimchee and wrap the whole concoction up in newspaper, drown it in petrol and set it alight.
Then imagine that intensity of heat and multiply it by a thousand. You're getting somewhere near to the temperature of Curry Hell.
The waiters gathered around for their usual cack attack over anyone who tries to eat it but I couldn't really understand them. Geordie accents at the best of times are indecipherable but chuck in a Bangladeshi lilt and I was lost. I DID keep hearing "stupid bastard Aussie" over and over again though.
I'd downed three mouthfuls so far and was starting to sweat through my polo neck sweater. Most people manage about the same before chucking it in, not this soldier.
I bought a couple of mandarins from the local Sainsbury's before I arrived and in between gulps of water I threw down a few pieces to take the edge of the heat. It wasn't much use, it was like the older Helicopters water bombing the Sydney bushfires. I needed one of those purpose built "Elvis" and "Georgia Peach" water bombers.
By my sixth mouthful I had tears streaming from my eyes and rivers of snot pouring out my nose. I was sweating more than Luther Vandross during a second encore and worst of all, I could feel my stomach preparing to stage a revolt against the working conditions I so cruelly placed upon it.
Time to throw in the towel. I had a nasty premonition that I was going to need a towel to wipe my arse once this napalm-like curry made it's way to my lower intestine.
The Lord of Harpole only poses for photographs with people who manage to eat the whole lot but he and his staff were impressed with my dogged determination to get as far as I did. That and well, not many Aussies have taken on the challenge so far and he was quite chuffed that someone from the other side of the world was able to recognise him.
I posed for my photo, paid my seven quid and legged it back to the hostel and to the sanctuary of the dunnies.
The squeamish should stop reading NOW!
It was my first dump of the day, so I had the morning's porridge to unload first. Imagine one of those Nascar/Speedway races where the competitors are all jammed in behind the pace car, ready to put their foot down as soon as the signal is given.
Well, my hard and nuggetty porridge turd was the pace car and once I managed to wiggle that out the exit chute, the competitors in the Newcastle Curry Hell 500 came flying out of the blocks, hell bent on breaking the Darp's anal passage land speed record, last set by a nasty case of food poisoning due to a dodgy Thai Green Curry at Prasits on Crown Street, Sydney.
The first burst was pure liquid, my body was punishing me by re-routing the normal flow of excrement and choosing to piss out my arsehole. Oh, the pain of it all!
I graduated to the radioactive sludge stage after about five minutes, my poor ringpiece gradually resembling a burning tyre. Each new contraction brought fourth a new spray of bum nuggets and gravy and a subsequent sob of agony from yours truly. These were communal dunnies so every now and then someone would open the door, loudly sniff the air and promptly scarper.
A good half hour went by when I felt that the worst had past. Next challenge was to wipe my freckle without messing with its structural integrity. One wipe told me that I needed to jump in the nearest shower and deal with the situation - eyes closed.
Up with the shreddies for a most uncomfortable walk back to my dorm to grab my towel.
I dumped my boxers in the bin afterwards.
Go to Newcastle, it's great!
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Hi Gary, hope this works here`s a site to get the naga chillie`s. you can get them fresh, dried,or ground. http://www.chileseeds.co.uk/ regards Alan M
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thank you alan will check it out
regards
gary
ps great story shame about the boxers ;) but remember to put the bog roll in the freezer before you leave for the restaurant ;D
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I have noticed the links to Kris's first book is down. I do have a copy(pdf) which I can upload if desired. If yes.... Is it legal to do so?
Gazza
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I have noticed the links to Kris's first book is down. I do have a copy(pdf) which I can upload if desired. If yes.... Is it legal to do so?
Gazza
HI Gazza, I don't think you be able to upload it to the forum as the file you have is probably too large however if you able to upload it to a host and post a link I'm sure users will find it useful ;)
legal? unlikely.
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ok... Get while you can
Not to comfortable with this
http://gdtripod.screaming.net/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home%20(GaZzA).zip (http://gdtripod.screaming.net/The_Curry_Secret_-_Indian_Restaurant_Cookery_at_Home%20(GaZzA).zip)
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"The New Curry Secret" promises:
"a new recipe for the legendary Curry Sauce which smells irresistible even in the making!"
So what about the other two gravys that are used in BIRs to cook the full dish range?
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Now available from Amazon even though it doesn't say so (mine's been despatched).
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My copy arrived last Friday... cant wait to hear what you guys think of the new "improved" base.
CoR
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My copy arrived last Friday... cant wait to hear what you guys think of the new "improved" base.
CoR
What do you think CoR? Have you made the base yet, come on spill the beans ;D
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I should be getting my copy before the weekend ... so hopefully I'll be able to try the new KD base this weekend - I'll report back ASAP.
::)
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Hi CK
No I haven't had the chance to try the new base yet but all I can say about the new "legendary curry sauce which smells irresistible even in the making" is that the ingredients seem remarkably similar to the East End Nishaan Fried Onion Curry Base that I tried a few weeks ago i.e:-
onion, tomato, garlic, ginger, salt. (KD adds 1 tsp each of turmeric and paprika).
Can't see it being that irresistible somehow.
CoR
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onion, tomato, garlic, ginger, salt. (KD adds 1 tsp each of turmeric and paprika).
Sounds exactly like the original then! I doubt we'll get any input from Kris as she's slumming it over at the 'other' forum.
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onion, tomato, garlic, ginger, salt. (KD adds 1 tsp each of turmeric and paprika).
Sounds exactly like the original then! I doubt we'll get any input from Kris as she's slumming it over at the 'other' forum.
you never know SS she might put some input in? she has account with us her user-name is "The Kris Dhillon" come on Kris plug your new book to us!!
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i'm a little confused why everyone thinks KD base stinks your house out more than numerous others on here, which are also made by boiling onion and garlic in water?
I could understand this comparason being valid if KD were compared to bases in which the garlic and ginger were initially fried, but many of the bases favoured by CrO comtributors don't!
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adriandavidb,
the KD smell comes from simmering/boiling onion in water (the recipe calls for onion, ginger, garlic, water).
for some reason when u add all the ingredients to start with u don't get the KD smell which is actually more of a pong.
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I must confess Jerry I've tried both ways and it hasn't made much difference!
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adriandavidb,
strange - just try this. chop some onion (matters not what size) then boil it - u get a real pong.
i used to make KD base all the time until joining this site. the 1st thing i noticed using the site's bases was that the pong was gone.
for the bases now i put all the ingredients in at the start and then boil/simmer. no pong.
when i fry onion in oil - no pong. i'm not 100% but feel it must be to do with the presence of oil as this is added very late on in the KD method (frying the tom puree, turmeric & paprika).
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In the new KD base the onion is gently fried first then the water etc. added. This is what makes it smell irresistible apparently, I wouldn't know coz I still haven't done it.
CoR
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It is the boiling onions in water which stinks and it really does stink as well, almost a toxic smell :-X
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Hi Folks
I just got my copy of this book
It's down to a fiver now
http://www.amazon.co.uk/New-Curry-Secret-Kris-Dhillon/dp/0716022044/ref=cm_cr_pr_product_top (http://www.amazon.co.uk/New-Curry-Secret-Kris-Dhillon/dp/0716022044/ref=cm_cr_pr_product_top)
I think it's really great
A welcome addition, to my curry library
It's much larger than the other Curry Secret issues
I wondered what it was when it arrived, because of it's size (about 20cm square)
Let's be honest, I don't think any breakthrough recipes are here
But it's nicely presented, and I'll have a bash at a couple of curries
Kris has done well out of me
This is the third version of the book I bought
The base and other recipes use Olive Oil
Clearly, that's not very BIR, but I'll give it a go
The base fries the onions before boiling them
Nothing new, I guess, but there is a recipe for those soya chunks you see in Asian shops
I've often wondered what to do with them
I don't know why she offers beef and pork recipes
No BIR does those, and neither will I
So you could, quite happily, lose quite a few pages
The book is similar to Pat Chapmans Favourite Restaurant recipe book
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Hi Haldi,
I also have this book and whilst I agree, it is a very good book, there are too many recipes in there that I know that I won't try :(
I don't see many of the recipes on the usual/classic BIR menu, and that makes me less inclined to try them I'm afraid.
With that said, the Spicy Lamb Cutlets on p40 are to die for :P I also, really like her pilau rice but I tend to tone down on the food colouring, as it hurts my eyes, lol
The base and other recipes use Olive Oil
Clearly, that's not very BIR,
Totally agree, and all the recipes usually serve 4 people, again not very BIR in method. I know people will suggest scaling down if I want to make an individual portion but I'm never confident in doing that, as I'm not in scaling up either. The cooking times simply can not be scaled in proportion to be successful IMO.
The pork tikka on p118 :-X :-X :-X
Ray :)
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I also, really like her pilau rice but I tend to tone down on the food colouring, as it hurts my eyes
Would you say it's the best flavoured pilau rice you know? If not, which recipe is, please?
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Hi George,
Would you say it's the best flavoured pilau rice you know? If not, which recipe is, please?
I spent a long long time avoiding pilau rice as I din't think that I liked it. The reason? well my old TA from many years back, made theirs using lots of turmeric, which in my opinion, made it quite bitter.
So when I got my copy of The New Curry Secret, I checked out the recipe and there wasn't a trace of turmeric. Having give it a go, I would say yes, it is the best pilau rice that I know but I never ever order it in a restaurant so, I'm probably not the best judge really.
I do tone down the food colouring though, it's way too much. I don't mind the odd grain of coloured rice here and there but the recipe as spec, just too much for me.
Ray :)
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The Curry Secret : Indian Restaurant Cookery at Home
I just got this seconhand on amazon 1p+2.80 p+p can't wait to try the recipes 8)
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Had you looked in the downloads section, you would see that you can download it for FREE ::) (If it's the first book your talking about)
http://www.curry-recipes.co.uk/curry/index.php?topic=5587.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5587.0)
HS