Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Mikka1 on October 08, 2009, 07:19 PM
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;D
I've been cooking Indian stuff for a while now with some good and bad results. I've started to notice something since I study it with a fine tooth-comb. Strands of something that melt in the mouth. I've tried replicating it with Ginger and the result as regards taste to the final dish was astounding but I didn't get anywhere near that melt in mouth texture. In fact I'm not sure it was Ginger at all...
Thoughts...
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Could it be coriander stalks Mikka?
What type of curry are they? What do they look and taste like?
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Hi Cory,
Nope not that. I pulled apart a Saagwalla with the round bottom of a spoon. it folded out a little like paper. What I did have the next night was sweet and sour Chinese soup. The taste from the Ginger was almost exactly the same. Perhaps it was just ginger after all..
Thanks for replying.
Could it be coriander stalks Mikka?
What type of curry are they? What do they look and taste like?
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i'd put money on it being ginger. i think a Jamies tip - i always grate ginger using the coarse side of a cheese grater. i even leave the skin on.
what u often find at the end of grating is a thick mush of strand - i then chuck this part away. the amount of mush does vary.
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Jerry I think your right too. I actually prefer it this way but suppose the fusion thing means that its easier on the kitchen to produce at prep time? I've never cooked ginger in fluid long enough to know if it behaves like a carrot does and just melts though I suppose it does being a root vegetable?
Thanks. ;D
i'd put money on it being ginger. i think a Jamies tip - i always grate ginger using the coarse side of a cheese grater. i even leave the skin on.
what u often find at the end of grating is a thick mush of strand - i then chuck this part away. the amount of mush does vary.
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Mikka,
can u explain what u mean by fusion - i'm not sure what u're getting at - is it "fusion cooking" which is something i've come across but know nothing about. a fav restaurant has just added a section to the menu but i've not been brave enough to try any of the dishes. they read like a bit of a cross between normal BIR dishes.
on the cooking in liquid i think it takes a lot longer to melt. u don't notice it that much in Indian curry as the base is blended and when used at cooking stage it's also blended with garlic. i do rate the ashoka method of pre cooking http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen (http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen)
we make a sort of bean pot "cooking in liquid" regular and the key ingredient is ginger. in this it's sliced into thin matchsticks. u can tell when eating that some of the ginger pieces are better than others. i guess there must be a way of working out which has most "stalk" so it could be discarded.
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Hi Jerry Morning.
Yeah they have Fusion restaurants where I am. Both Chinese and Indian is cooked in the same place. What a great thread that is that you posted, thanks for that.
Very interesting that you said Matchsticks, (Ginger). That's exactly how they look to me. I did ask the owner what it was melting in my curry and he said Ginger and I see no reason for him to lie about it, but it did seem glutinous.
I'm experimenting a lot these days and am just about there, though I get a little too cocky and go overboard sometimes. I've made a very good friend of a new place here and that particular owner was asking how I prepared my food. I was royally shocked to hear her say that was exactly how she did it. ::) Though mine does taste different.
This is where my interests lies at the moment. I'm also concocting a different spice mix.
Methi Chicken is a big favourite of mine. That's this weeks task providing I don't have that dreaded Swine stuff, feel right groggy this am.
Thanks for the link again, very interesting stuff.
Best regards.
Mikka
Mikka,
can u explain what u mean by fusion - i'm not sure what u're getting at - is it "fusion cooking" which is something i've come across but know nothing about. a fav restaurant has just added a section to the menu but i've not been brave enough to try any of the dishes. they read like a bit of a cross between normal BIR dishes.
on the cooking in liquid i think it takes a lot longer to melt. u don't notice it that much in Indian curry as the base is blended and when used at cooking stage it's also blended with garlic. i do rate the ashoka method of pre cooking http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen (http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen)
we make a sort of bean pot "cooking in liquid" regular and the key ingredient is ginger. in this it's sliced into thin matchsticks. u can tell when eating that some of the ginger pieces are better than others. i guess there must be a way of working out which has most "stalk" so it could be discarded.
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Mikka,
we have fusion restaurants in the UK - i have one in mind to try but no one i know has tried so i'm a tad reluctant to go somewhere different.
the spice mix is something i intend working on over the next few months. i had it in my mind that one mix would do for all dishes but i'm no longer sure. i made 976bar's kashmiri last using CA's aka spice mix - it was much different to what it normally tastes using bassar (kashmiri curry masala). the use of the garlic powder, ginger powder and all purpose seasoning is very new and needs sort of experimenting with a little. i've also recently bought msg and verdict is still out.
from the methi chicken post i almost added this link to whole spices. i use in base. i guess it may also work at dish frying time as well depending on the recipe.http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181 (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181).
ps i'm not sure that it needs roasting but that's unproven yet.
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Hi Jerry thanks again.
Yeah I don't frequent them at all now (Fusions). I just find that like all things, techniques seem to spread even into the more staple Indian houses, not sure why either?
On the spice mix I've bought just about every variation of shaan mix powders. What I find astounding is how different they all are yet each dish they are made for are common place. I know that last minute additions will change anything but they are just so different it beggars belief at best and makes me realize just how simple it is not at all. ::)
Has anyone here actually tasted what they call the tomato paste in any restaurant? I made a batch using spices and other things and before I ruined it by trying something just a little further from my reach the aroma was the best yet.
My court is out too on roasting before hand. I've always found that spice is always done too early and results from this were too strong in taste, but that's just me of course.
Thanks again Jerry.
Mikka,
we have fusion restaurants in the UK - i have one in mind to try but no one i know has tried so i'm a tad reluctant to go somewhere different.
the spice mix is something i intend working on over the next few months. i had it in my mind that one mix would do for all dishes but i'm no longer sure. i made 976bar's kashmiri last using CA's aka spice mix - it was much different to what it normally tastes using bassar (kashmiri curry masala). the use of the garlic powder, ginger powder and all purpose seasoning is very new and needs sort of experimenting with a little. i've also recently bought msg and verdict is still out.
from the methi chicken post i almost added this link to whole spices. i use in base. i guess it may also work at dish frying time as well depending on the recipe.http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181 (http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181).
ps i'm not sure that it needs roasting but that's unproven yet.
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Has anyone here actually tasted what they call the tomato paste in any restaurant?
I haven't. i am pretty sure u're not referring to what i would call tomato puree or double concentrate tomato paste which is used plain (can be diluted in water slightly) and used in all dishes as spice frying stage.
the following post discusses what i think u're referring to as tomato paste. what i would call tandoori marinade. DD in the post details a very simple version. i intend to give it a go. i currently use CA's version for tikka chicken. http://www.curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736).
they are very different in terms of ingredient so maybe 3 types of paste exist ie puree, "masala paste" say (typ DD's tomato puree, spice, water), tandoori marinade (typ as per the KD1 book).
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Hi Jerry many thanks again.
There are some very interesting posts on this forum. When I get time I'll did around a bit so as not to cause too much bother.
I made a paste from caramelized onions and spices the other week. 4th time I tried but I got it right in the end. Certainly takes the work out of frying spices. I also mixed up a batch of Bruce Edwards spice mix. Glad to see that a lot more Turmeric is added in there.
Again Jerry.
Many thanks.
I haven't. i am pretty sure u're not referring to what i would call tomato puree or double concentrate tomato paste which is used plain (can be diluted in water slightly) and used in all dishes as spice frying stage.
the following post discusses what i think u're referring to as tomato paste. what i would call tandoori marinade. DD in the post details a very simple version. i intend to give it a go. i currently use CA's version for tikka chicken. http://www.curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736 (http://www.curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736).
they are very different in terms of ingredient so maybe 3 types of paste exist ie puree, "masala paste" say (typ DD's tomato puree, spice, water), tandoori marinade (typ as per the KD1 book).
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Hi Jerry many thanks again.
I made a paste from caramelized onions and spices the other week.
this is what's called bunjarra or onion paste for me. i see it as a key ingredient and make a batch in parallel with making base. i've added links in case of interest. i can't decide which i like best and tend to alternate. they need no improvement.
http://www.curry-recipes.co.uk/curry/index.php?topic=1515.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1515.0), http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28517#msg28517
(http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28517#msg28517)
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Hi Jerry thanks again. The 1st link is off limits to me, no worries.
Will look through the Ashoka thread.
Thanks again. :)
this is what's called bunjarra or onion paste for me. i see it as a key ingredient and make a batch in parallel with making base. i've added links in case of interest. i can't decide which i like best and tend to alternate. they need no improvement.
http://www.curry-recipes.co.uk/curry/index.php?topic=1515.0
(http://www.curry-recipes.co.uk/curry/index.php?topic=1515.0), http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28517#msg28517
(http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28517#msg28517)
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Spicy Tomato Paste if this is bunjara? I've no idea but here is what I do with it.
2 Onions very finely chopped.
1/8 TSP Sugar
1 TSP Cumin seed.
? TSP Coriander Seeds
4 Cloves
1/8 inch piece of Cinamon
2 green Cardamoms
1 TBS Dried fenugreek leaves
1/8 TSP Fennel seeds (Or to taste)
1/8 TSP Garlic Powder
1/8 TSP Celery seed
1 TSP Coriander POWDER
1/8 TSP Kocher Salt
1/8 TSP Black Pepper Seeds.
1/8 TSP Anadarna powder
? TSP Dried Cilantro
1 Pinch Citric acid.
Method.
The best way to describe this is follow this set of video's. I've no idea what combinations he used but mine after a few failures now adds something a little extra at the start of the dish and replaces ordinary tomato paste.
YouTube.
Curry sauce base 1 (http://www.youtube.com/watch?v=YMZ_Wl6UR-U&feature=related#normal)
this is what's called bunjarra or onion paste for me. i see it as a key ingredient and make a batch in parallel with making base. i've added links in case of interest. i can't decide which i like best and tend to alternate. they need no improvement.
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I just wanted to add that I used a 12 oz tin of tomato paste, not the huge tin he used. I also freeze it in a plastic food bag just like I always do then break off and thaw pieces as I need them.
This added to FRESH green chillies at the point of cooking is.......... well.............
I've also just derived a base sauce recipe based on Bruces. Man its soooo good to see him using so much Turmeric. And there are those that say it has no taste huh?
So far as I know I think I'm the first to post such a recipe. I'd be glad if anyone seeing something similar all of a sudden crop up in 'Other places' would let me know.
Cheers its yours let me know what you think if you try it?
PS.
Watch the Video VERY carefully and follow it. Like I said I don't have his spice combo but mine works a treat.
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Mikka,
much appreciate the info.
have attached a better link to the original which must have been archived http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899 (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899).
your version is much more spicier. will have a good watch of the video later.
the ashoka and original make a caramelised onion paste that has a hint of Cinnamon. i don't feel it's the spice that makes it work in the dish. it's a bit like garlic in non Asian cooking - u know when it's not there.
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Hey Jerry thanks. Got there this time.
Yeah I also used 4 oz tom paste (Tiny Tin) sorry about that and for seeing two videos. There are 10 on there if anyone is interested checking them out?
I still think its the spiced oil however, although this will go a long way to helping provide that final touch. On speaking with an Indian Mom yesterday I was surprised just how similar her home cooked 4 dinner sauce was to many base sauces including prepping. In fact I was taken back.. :o She's going to ask around and see if there is a Chef willing to teach me and help fill in the blanks so you never know.. Gotta keep asking right?
Thanks again Jerry. ;D
Mikka,
much appreciate the info.
have attached a better link to the original which must have been archived http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899 (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899).
your version is much more spicier. will have a good watch of the video later.
the ashoka and original make a caramelised onion paste that has a hint of Cinnamon. i don't feel it's the spice that makes it work in the dish. it's a bit like garlic in non Asian cooking - u know when it's not there.
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Mikka,
i did not realise the video was so short (i could have watched it the other day).
this is not how i make the past. the video is how i would make caramelised onion for sure ie hot frying.
the paste for me is a very slow frying which allows the flavours to develop (from the dried out stick of Cinnamon). it takes roughly 3 hrs with the end point being when the paste starts to stick to the bottom of the pan.
i also agree spiced oil is a piece of the jigsaw.
ps in comparing your recipe with what i do already i realised that i use tandoori masala in place of the garam masala when making the ashoka paste. big difference i know but the tandoori and Cinnamon seem to compliment each other. i've added a woops post to the ashoka thread http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg34862#msg34862 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg34862#msg34862)
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Thanks again for the links Jerry.
There are 10 videos on that recipe by the way. I saw two posted at the same time, sorry about that. I'll look out the links for the separate pages.
My intention with this was to produce a little more. I only use about 1 tsp per dish so its not that strong at all really. In fact its rather mild having all been cooked together.
I generally start the pan with a few dry spices before I add the Garlic & Ginger and almost always now opt for strands which is why I started this thread in the hope someone could confirm they have seen this too?
I then add the tom paste/onion mixture after Garlic/Ginger has been cooking for just under a minute and at the same time add fresh green chillies. (Not many ~ about 4 chopped). It's right about that point when the Chillies hit the hot oil that I get what I'm looking for but it soon died with my old base. I'm hoping that Bruce's will bounce this back in my favor since it really does smell soooo good. ;D
I've no idea what they do with my spinach dishes. All seem different but all have that wonderful back taste, especially one place. Fast becoming my favourite dish frankly ::)
Either today or tomorrow I'll try CQ's spiced oil and see what I think of that. I'm almost certain now, (I think we are both erring on that) that this is where the rest of the taste hides? (Hopefully anyway).
One restaurant owner confirmed that this paste is what they do but I'm not sure about how or what they do to theirs? Must find out..
Many thanks again.
i also agree spiced oil is a piece of the jigsaw.
ps in comparing your recipe with what i do already i realised that i use tandoori masala in place of the garam masala when making the ashoka paste. big difference i know but the tandoori and Cinnamon seem to compliment each other. i've added a woops post to the ashoka thread http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg34862#msg34862 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg34862#msg34862)
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will be interesting how u get on with Bruce's base & CA's oil.
the other pieces i swear by are heat of the burner, whole spice in the base and cooking the spices in free water when "frying" the dish.
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To be completely honest I've only had a problem with two bases Jerry. One was because I didn't cook the onions enough. The other was mine which had way too much going on in it, although I did get some fab meals from it for a while.
Neither is strong so I'm hoping the right choices at the pan will make a huge difference this time around.
Thanks Jerry.
will be interesting how u get on with Bruce's base & CA's oil.
the other pieces i swear by are heat of the burner, whole spice in the base and cooking the spices in free water when "frying" the dish.