Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: jb on August 19, 2009, 12:54 AM
-
Havn't been on the forum for some time,found this on youtube...
Indian Restaurant Sag Aloo (http://www.youtube.com/watch?v=hepf4zJCfBI#normal)
very interesting!!!
-
I've watched a few of those "Curryholic1" videos before. He seems to have loaded a few more since I last watched.
Has anyone tried his base or any of the recipes? There's a couple (like this one for Sag Aloo) where he's filming a play-by-play commentary from a BIR kitchen.
I was thinking about giving his CTM a try, as its a little different from the methods I've tried. He fries the coco powder and sugar in the oil before adding any other ingredients. The BIR chef used that technique in the Korma video.
I did notice a promo for the RCR site at the end of the Madras though...
-
This is all Curry Barking Mads videos
He's absolutely amazing
He's got into a BIR kitchen and filmed loads of curries cooked
I don't think anybody else (not even Pat Chapman) has done this
Fantastic
-
The CTM recipe does look good (the masala paste recipe looks pretty straightforward as well).May have to give this one a go myself!!!
-
hi guys there is website called kitchen streaming.com i has lots of videos from inside the kitchens of bir restaurants, very good too. 1 restaurant is called fatimas on IOW and the other is the jafflong which is in the dartford area. isn't that up your way UB?
happy watching!
i think all will benfit from watching the videos, i think that jerry you will enjoy particularly the jafflong vids as they use an onion paste :) it has videos for korma,vindaloo,CTM,ceylon(vindaloo hot) lamb bhuna and many more.
www.kitchenstreaming.com
regards
gary ;)
and the link actually works ;D just tried it!
-
I was thinking about giving his CTM a try, as its a little different from the methods I've tried. He fries the coco powder and sugar in the oil before adding any other ingredients. The BIR chef used that technique in the Korma video.
Hi Josh
If you look closely there is no oil in the pan before the coconut powder and sugar go in,
Bob
-
If you look closely there is no oil in the pan before the coconut powder and sugar go in,
Bob - you're absolutely right! But it sort of looks like the coco powder melts or something, as the sugar/coco mix looks more like a paste after 30 seconds stirring.
I will try this method on the weekend.
-
parker21,
will give the jafflong a go (looks an interesting site generally).
for info on the onion paste front - last 2 off bases i've not made the past as i normally make it in parallel with the base and was a bit rushed both times. i've been surprised how little i missed the paste. it does add a depth of flavour but not as much as i'd believed. i do intend to continue using it as my norm though. it lifts the curry as notch for sure but only 1 notch.
-
This is all Curry Barking Mads videos
He's absolutely amazing
He's got into a BIR kitchen and filmed loads of curries cooked
I don't think anybody else (not even Pat Chapman) has done this
Fantastic
I agree. The korma video seems consistent with snatches of what I've seen with my own eyes in some open plan kitchens. This could be the biggest breakthough in ages.
-
This could be the biggest breakthough in ages.
I really don't think so George. Given a decent base the korma is the easiest curry to make.
Add a ladle of sugar, two ladles of coconut flour, mix around in the pan for a minute. Add a few ladles of base, precooked meat or veg, and simmer/boil for 5 mins. At the end add a couple of ladles of uht cream and possibly some kewra water. Job done. Easiest curry ever!
-
I really don't think so George. Given a decent base the korma is the easiest curry to make. Add a ladle of sugar, two ladles of coconut flour, mix around in the pan for a minute. Add a few ladles of base, precooked meat or veg, and simmer/boil for 5 mins. At the end add a couple of ladles of uht cream and possibly some kewra water. Job done. Easiest curry ever!
I guess you're right but until the Maliks video, I never knew that many/most BIR kormas started out with a dry pan on high heat, to which you add dry coconut flour and sugar, and then leave it for a good few seconds. The Maliks video is a bit uncertain due to the lack of any commentary but it now fits with these latest videos, I reckon. The same BIR korma technique is not mentioned by Dhillon, Chapman or in any book I've ever read. I'm also hoping that the same chap may be able to obtain similar videos of other curries.
-
I tried the CTM from YouTube (same guy who posted the Korma and Sag Aloo), and it too started with the coco flour and sugar in a dry pan. Base and then a yogurt-based masala was added, along with 150ml of cream. It was very liquidy, but as the video stated needed a good 5 minutes to reduce the liquid.
I made it side-by-side with my usual CK's CTM. (Actually I made the CK one while the other was reducing away).
Serving it at the table to four people, they all rated the Curryholic one tops. I was shocked.
Personally I think I botched the CK one somewhere, as I too preferred the other. I will need to revisit this head to head another time. I had written off yogurt in a CTM some time ago due to the sourness it added. I may need to rethink that too.
The CTM was excellent - but for me still missing the Wow I recall from some takeaways back in England.
-
I really don't think so George. Given a decent base the korma is the easiest curry to make.
Add a ladle of sugar, two ladles of coconut flour, mix around in the pan for a minute. Add a few ladles of base, precooked meat or veg, and simmer/boil for 5 mins. At the end add a couple of ladles of uht cream and possibly some kewra water. Job done. Easiest curry ever!
Agreed. If you follow this technique it's hard to mess up and is the easiest curry. You can do it in a saucepan on the back of your stove while you use your good frying pan to cook another curry.
I dont even think most places add ground almonds. I add a tiny squeeze of lemon to help balance most curries and stop it being just savoury and sweet (or cloying with a korma) but i havent seen it done in a BIR.
-
hi guys there is website called kitchen streaming.com i has lots of videos from inside the kitchens of bir restaurants, very good too. 1 restaurant is called fatimas on IOW and the other is the jafflong which is in the dartford area. isn't that up your way UB?
happy watching!
i think all will benfit from watching the videos, i think that jerry you will enjoy particularly the jafflong vids as they use an onion paste :) it has videos for korma,vindaloo,CTM,ceylon(vindaloo hot) lamb bhuna and many more.
www.kitchenstreaming.com
regards
gary ;)
and the link actually works ;D just tried it!
This is probably the best Curry Video's I have seen , excellent work by the cameraman ,(http://www.smileyshut.com/smileys/new/Food/tomato-58.gif) (http://www.smileyshut.com/Smileys/Smiley-Huts-Free-Food-Smileys.html)