Curry Recipes Online
Curry Base Recipes => Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base => Topic started by: Cory Ander on February 12, 2010, 12:13 AM
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Posted by Razor and moved to here by CA
Into a muslin net (to make like a teabag thingy)
3 cloves
6 x 1 inch pieces of cassia bark
3 - 4 pieces of mace
3 - 4 green cardamom pods
2 star anise
3 bay leaves, dried
then tie a knot - making it similar to a large teabag. Drop this into the pan, along with:
1 kg onion, roughly chopped
1 tbsp salt
1050 ml cold water
1/2 green and 1/2 red pepper, chopped
125g fresh carrot, roughly chopped
Stir well.
Put onto a high heat, and bring to the boil. Cover and boil for 45 minutes stirring frequently.
While that's simmering, make another mixture to add to it. Take:
30g peeled fresh garlic (about 3 - 4 cloves)
30g peeled fresh ginger
Using a blender, make into a paste with a small amount of water. Set aside.
Then, in a seperate bowl, mix:
2 1/4 tsp chilli powder
1 3/4 tsp coriander powder
3/4 tsp cumin powder
2 tsp tumeric powder
1 1/2 tsp curry powder
1 3/4 tsp dried fenugreek leaf (Methi) finely chopped
3/4 tsp garam masala powder
Open a 200g can of chopped tomato and set aside.
Roughly chop 12g fresh coriander leaves, and also put to one side. These will be used at the end of the recipe.
Into a seperat, good-sized saucepan (I use a wok) add 5 tbsp (75ml) of vegetable oil. Heat the oil then add the garlic and ginger paste mixture. Stir until it becomes golden brown.
Take off the heat, and add the mixture of spices. It's important to remove it from the heat, as the spices burn easily, and should be treated with care.
Stir well, and return to a very low heat. You'll notice the wonderful instant aroma of spices.
Add the can of chopped tomato, and bring to the boil, stirring constantly.
Add 600ml (1 pint) of hot water into the mixture, and bring back to the boil, stirring constantly. Despit the fact that there's now liquid in this mixture, the spices can still burn on the base of the pan.
Once it has boiled for about 3 - 4 minutes, take it off the heat.
Go back to the large pan of onion mixture. Once it's boiled for the necessary 45 minutes, remove the net containing the whole spices and throw it away.
Pour the spicy tomato mixure into the onion pan, stir well, and boil for around 5 minutes.
Leave to cool before adding the coriander leaves, and then reduce to a smooth gravy using a blender. The base sauce is now complete!
This sauce should be enough for about 10 portions but I like to add more water, just to thin it out a touch as it is quite thick.
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Thanks CA :)
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I haven't tried this base, but am curious to ask those who have (Razor, Jerry, etc), what makes this a "balti" base?
It looks like a fairly regular base to me, with the exception of the spice bag. I've never tried one in a base, but am curious what it adds.
Is this base not versatile? i.e. does it work well with Balti, but little else
I'm guessing that it has a bit of a garam masala undertone?
Is there a Balti recipe that goes with it?
I only tried balti a few times while I was in the UK, but never from one of the much-talked about Balti houses. I was never impressed. It seemed to me like an overspiced bhuna. And for some reason I remember it being the only curry on the menu that came with naan.
Maybe I'm missing something...
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Razor,
have had a look at the amounts and they sit pretty well to me. i can add or pm the detail if u're interested.
typ: oil is lower than i would use (75ml c/w 135). the amount of casia is more and i would usually use cinnamon. i'm not keen on cloves. chilli as u say is too high.
the method is very different to my norm (all in pot at start) although i have used same in the past.
looking fwd to trying the as spec version next week end. some interesting challenges for me (amount & type of spice)
many thanks for posting.
org link http://www.curry-recipes.co.uk/curry/index.php?topic=3946.msg38974#msg38974 (http://www.curry-recipes.co.uk/curry/index.php?topic=3946.msg38974#msg38974)
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It looks like a fairly regular base to me, with the exception of the spice bag. I've never tried one in a base, but am curious what it adds.
Hi Josh,
Maybe it's the addition of the spice bag that makes that makes this a Balti base, I don't really know if I am being honest. I have asked the question a few times on here as to what the difference between Balti & BIR. My own personal obsevations are, there is very little difference, maybe the Balti's are slightly more spiced, with a thicker sauce?
Yeah, there are lots of recipes to go with this base but I suggest that you knock up a batch of the Kushi spice mix first. I don't know how to put up the link, sorry :( but you should should be able to find it easy enough, if not, let me know and I will post it.
Interesting to hear that when you last had a Balti in the UK, it was the only dish on the menu offering a naan! Am I correct in thinking that the dish was described specifically as "Balti"? The thing is, I can't see how they can just put out a dish called "Chicken/Lamb Balti" The recipes I have are quite specific in that they are, everything from, Chicken/Lamb Balti Bhuna, Balti Madras, Balti Pathia.......all the usual dishes but with the addition of the word Balti. Which brings me to the conclusion that a Balti, is nothing more than a BIR but cooked in a Balti pan (Karahi) and served in a Balti bowl.
If people are interested, I will post as many as the recipes as possible but I think it would be easier to have its own section, unfortunately, I dont know how to do this. Maybe Jerry or CA could point me in the right direction?
Ray
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I will post as many as the recipes as possible but I think it would be easier to have its own section, unfortunately, I dont know how to do this
Hi Ray,
Just post the recipes in the most appropriate (main dish) recipe sections of the forum
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Which brings me to the conclusion that a Balti, is nothing more than a BIR but cooked in a Balti pan (Karahi) and served in a Balti bowl.
as far as i know there is only one place to have balti - alum rock road.http://www.curry-recipes.co.uk/curry/index.php?topic=2417.msg20911#msg20911 (http://www.curry-recipes.co.uk/curry/index.php?topic=2417.msg20911#msg20911)
the rest are very nice but quite different (ie a BIR interpretation).
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Razor,
this is a top notch base and well exceeds the threshold - i really like it. i did not enjoy making it though - making the red sauce is a real pain.
there's was much learning in this base for me and it was just what i needed. many thanks for posting. i still have to cook with it.
i'll add the pics below and then a bit more detail in a further post.
(http://www.curry-recipes.co.uk/imagehost/pics/5c29144b2fdccce8e3c804d91d7ba764.jpg) (http://www.curry-recipes.co.uk/imagehost/#5c29144b2fdccce8e3c804d91d7ba764.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/5738478841badcc807c9452b0c023cd8.jpg) (http://www.curry-recipes.co.uk/imagehost/#5738478841badcc807c9452b0c023cd8.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c848660ff77a416302d28cb1a144b93a.jpg) (http://www.curry-recipes.co.uk/imagehost/#c848660ff77a416302d28cb1a144b93a.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f18ce0d80a31a6950f874261cdfe5f66.jpg) (http://www.curry-recipes.co.uk/imagehost/#f18ce0d80a31a6950f874261cdfe5f66.jpg)
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Jerry I notice that you're using the wrong type of bay leaf. Those are English bay and you need to be using Indian bay, there's a world of difference. The asian bay have the veins running almost in parallel with the middle stalk like this: http://commons.wikimedia.org/wiki/File:Indian_bay_leaf_-_tejpatta_-_indisches_Lorbeerblatt.jpg (http://commons.wikimedia.org/wiki/File:Indian_bay_leaf_-_tejpatta_-_indisches_Lorbeerblatt.jpg)
they're proper indian bay called tej pata and have an aniseed flavour. TRS do them. The English dried bay may as well be replaced with cardboard for all the good it does!
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There is a description of the two in the glossary section on this forum SS: http://www.curry-recipes.co.uk/curry/index.php?topic=2208.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2208.0)
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Secret Santa/CA,
quite a shock this. many thanks though. i've just bought a new bag (59p from my local Asian store - supreme brand calling them tezpatta) and from the pic i can say i've never used the real stuff - amazing.
clearly as with everthing it's in the small print - "laurel" on my pack when i need "cassia"
i'll get a new bag asap.
ps i left the cloves out and reduced chilli to 1 tsp. i added in 500ml of extra oil and could only get out 350ml. the rest was to spec even the methi.
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tried to get the proper bay leaf yesterday but my local shop does not stock either. looks more trickier than thought to obtain.
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Razor,
have now cooked with the base - made plain curry sauce, 976bar kashmiri, admins jalfrezi and ashoka bhuna korahi. pic is of the kashmiri.
the dishes were on par with what i normally produce. it re-enforced my existing belief that once a base passes a "threshold" it's impact on the final dish it less than the other togo aspects ie ingredient, technique & equipment.
i don't have a pigeon hole for this base as it is very different (but still nice) to what i've made - i really do like the taste of the base. the neareast pigeon hole is the rajver but even that's not close in terms of recipe. whether it goes into my top 3 i'm not sure - i would need to cook more - it's certainly up there with the best.
i would take out the mace for sure - not good. i'm not convinced on the cassia in place of cinnamon. i was surprised that i could not detect the methi. i'd take the chilli down to 5ml as i like to add what i need at dish cooking (got it in the neck from the good lady as the sauce turned out too hot for her - i loved the heat though nice madras temp).
i've still got 2/3's left and will try the Kushi basic balti next.
for me personally it's been just what i needed and am real pleased u posted - many thanks.
(http://www.curry-recipes.co.uk/imagehost/pics/6cd3892652daa298ac3ba8ac35f02511.jpg) (http://www.curry-recipes.co.uk/imagehost/#6cd3892652daa298ac3ba8ac35f02511.jpg)
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Hi JerryM,
I ordered some proper Indian bay leaves yesterday from here:
http://www.theasiancookshop.co.uk/cassia-leaves--tej-patta--tejpat--indian-bay-leaf-2178-p.asp (http://www.theasiancookshop.co.uk/cassia-leaves--tej-patta--tejpat--indian-bay-leaf-2178-p.asp)
Cheers,
PaulP.
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I'm not convinced that BIRs use Asian bay leaves? Do they? :-\
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I'm not convinced that BIRs use Asian bay leaves? Do they? :-\
I'm not sure CA - does anybody here know for sure?
I bought them as they are specified in my new 50 great curries of India book and I'll be trying to cook some of these recipes soon.
Paul.
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Hi Jerry,
Really glad you tried it. Not a break through for you but at least you enjoyed it.
Out of interest, how much of the base was you putting into your final dish? The book itself, never asks for more than 125ml. Each dish only requires about 5-8 mins cooking time max, I suspect that you may have cooked for longer to release some oil?
A quick note about bay leaf. The book doesn't ask for Asian bay, it just say's dried bay leaf. Now I've never used asian bay but if it does impart an aniseed flavour like SS suggest's, then I think that that, reafirms that you should be using ordinary bay. Star anise is included in the whole spices so why would you try to add more anise flavour by using another source?
I have no idea what flavour bay produce, asian or ordinary but it may be worth trying both!
And as for the chilli Jerry, just leave it out altogether, that's what I do. I prefer to add it at the main dish stage.
Thanks for giving it a go though, Ill post more main dish recipes, any preferences?
Ray
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I'm not convinced that BIRs use Asian bay leaves? Do they? :-\
They're the only ones that they'd use cos they're easy to source. They sure as hell ain't using English dried bay leaves. Seriously, that statement is like saying...I'm not sure they use onions in their base, do they?
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Hi Ray,
I was getting very interested in this base until you mentioned not using more than 125 ml in a curry. I use 500 ml of base to make 2 moderate sized dishes normally.
Surely there won't be much curry sauce if you only use 125 ml?
Cheers,
PaulP.
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Hi PaulP,
Ok, i've just checked the book and it says "add 1 ladle of base sauce, our ladle in the restaurant is about 125ml"
I totally get where your coming from with regards to very little sauce, but this is not the case! Every recipe in the book only requires a further 2-3 minutes cooking after the base goes in, so not really much time to reduce the volume.
A lot of bases seem to require a larger volume (300-500ml) of base, and this is put in at about 100ml at a time. With most of these bases, a lot of oil is released during the reduction. The kushi base is different as there is only 75ml of oil in the base anyway!
If a nice amount of oil is what your after with your main dish (it is for me) just add it at the begining of your dish, in fact, this is what I recommend as the spice mix will require it because in some cases, the dish can require as much as 4 tsp of powdered spice!
If you feel that there is not as much sauce as you would like, just add as much as you want, and cook until you get the consistancy that is good for you.
Ray
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I thought Bay leaves were Bay leaves until I opened a pack of Asian Bay leaves :o
the difference in smell between Asian and European Bay leaves are miles apart , the Asian leaves being much more sweet and fragrant compared to the privet hedge European leaves ::)
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They're the only ones that they'd use cos they're easy to source. They sure as hell ain't using English dried bay leaves.
Are you sure SS? No doubt you counted the number of veins in the Malik and East takeway cams ;)
Seriously, that statement is like saying...I'm not sure they use onions in their base, do they?
Haha, do you REALLY think so? ::)
Perhaps it's more akin to not being convinced that BIRs use only Spanish onions SS?
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I was getting very interested in this base until you mentioned not using more than 125 ml in a curry. I use 500 ml of base to make 2 moderate sized dishes normally.
Surely there won't be much curry sauce if you only use 125 ml?
Cheers,
PaulP.
That's cos they are BALTIS PaulP...not as much sauce as standard BIR fare....
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I'm not convinced that BIRs use Asian bay leaves? Do they? :-\
This is what one place I know put in their pilau rice including Tej Patta Asian Bay,
Mick
(http://www.curry-recipes.co.uk/imagehost/pics/e9901432c8c9ec1acd95b250d97f899e.JPG) (http://www.curry-recipes.co.uk/imagehost/#e9901432c8c9ec1acd95b250d97f899e.JPG)
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I was getting very interested in this base until you mentioned not using more than 125 ml in a curry. I use 500 ml of base to make 2 moderate sized dishes normally.
Surely there won't be much curry sauce if you only use 125 ml?
Cheers,
PaulP.
That's cos they are BALTIS PaulP...not as much sauce as standard BIR fare....
True CA, and yet you would expect more sauce so you can mop up with a naan with it being a Balt! Actually, the level of sauce is ample IMHO :)
Ray
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Thanks for the reply Ray. I guess 125 ml of base (not reduced) and about 80 ml of oil would provide sufficient sauce.
Hey CA I know it's a Balti - I've had plenty in my time and never noticed a lack of sauce volume.
Paul.
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Well, I guess it just takes you back to the definition of a balti and whether it's truly different to a standard BIR curry or just a marketing ploy. I think you'll find ample examples of both.
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This is what one place I know put in their pilau rice including Tej Patta Asian Bay,
Yes, clearly Asian bay leaves at that particular restaurant then. What quantity of pilau rice would that be for? Far more than one serving I'd think?
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This is what one place I know put in their pilau rice including Tej Patta Asian Bay,
Yes, clearly Asian bay leaves at that particular restaurant then. What quantity of pilau rice would that be for? Far more than one serving I'd think?
Yes, by memory the pot was about 15"diameter x 12" deep,
Mick
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is the small brown seeds in middle black cumin, or normal cumin?
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is the small brown seeds in middle black cumin, or normal cumin?
They is black cumin (Kala Jeera)
Mick
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AchMal,
a real photo that - if i had a good printer it would be up on the kitchen wall.
could u confirm the rest of the spices.
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Razor,
i use 300ml of base for each portion for all bases.
the recipe produced 3450ml of base and i added a further 600ml water the next day to thin it. i ended up with slightly more oil in the base (225ml) as i could not reclaim all the 500ml i added to the onion pot.
i use the same method and timings for pretty much all dishes - typ 5 mins.
on dishes i will try the basic balti next. my overall priorities to crack are sylheti, bahar and vindaloo.
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CA, Secret Santa,
the bay is something i feel i need to explore.
i am surprised that 2 off local Asian stores don't stock the Asian variety. i will need to ask at the Asian supermarket i use in Bolton.
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AchMal,
a real photo that - if i had a good printer it would be up on the kitchen wall.
could u confirm the rest of the spices.
Hi Jerry,
Asian bay,
Cloves,
Cassia bark,
Black cumin,
Fennel seeds,
Green cardamom,
Cheers,
Mick
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and yet you would expect more sauce so you can mop up with a naan with it being a Balt!
It's the other way about Razor. Curries eaten in the Indian South where breads are more common are made dryish so that you don't have the problem of the sauce going everywhere. It's only us sauce mad Brits who think the bread is for mopping up, it's not, it's meant to be used to pick the dry curry up with.
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Hi SS,
Forgive my ignorance ::) You never stop learning with this site do ya? ;D
Ray
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AchMal,
many thanks. i don't gel with the cloves but the rest is just up my street. many thanks will try it out. the casia i think in this base changed my mind too (i had been -ve).
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Razor,
i think i was rusty on Saturday night. made 4 off last night like a dream - plain sauce, balti, sylheti, kashmiri.
i really liked the balti - will post in the associated post. have really enjoyed myself - many thanks
(http://www.curry-recipes.co.uk/imagehost/pics/718e62a31845f3965f70c70923992fbe.jpg) (http://www.curry-recipes.co.uk/imagehost/#718e62a31845f3965f70c70923992fbe.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1057f04c1d1e2a5c8bcac4e3ddcc24e1.jpg) (http://www.curry-recipes.co.uk/imagehost/#1057f04c1d1e2a5c8bcac4e3ddcc24e1.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/81c808813ee657e390c5823d4863d197.jpg) (http://www.curry-recipes.co.uk/imagehost/#81c808813ee657e390c5823d4863d197.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/5ab63e4a244247f4ab5710744dad7594.jpg) (http://www.curry-recipes.co.uk/imagehost/#5ab63e4a244247f4ab5710744dad7594.jpg)
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just for info i got 10 off curries out of the base and really enjoyed them.
i do intend to make this base again (using my std method though of all in pot at start)
many thanks to Razor.
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Cheers Jerry,
But the thanks must go to book.
As for doing it to your usual method, go for it. That's what cooking is all about IMO, going with what you're comfortable with and what you know will give you your best results.
Ray
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Hi
Thanks Razor for sticking with this and all the recipe posts. To think someone refered to this book as a pamphlet !
Regards
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Razor, Commis,
i think it's the best book i've come across (in terms of recipe closest to BIR). obviously i'm very fond of my KD1 book but the Kushi delivers well and truly on the base and the recipes. i'm going to purchase to read over the summer hols (i'm still trying to get going on KD2 but everytime i have base i end up using it up on BIR dishes).
ps on the base method i've tried quite a few derivatives and i don't mind phaffing if it's needed. i find all in then 2hr simmer, blend, add water 1 hr simmer does the job without phaff allowing me to make the other prep things in parallel.
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the bay is something i feel i need to explore.
i had a real good go at getting the Asian Bay last week in Bolton - nothing doing. i will have to wait till i get to East Manchester.
ps Secret Santa - i did find the Cartons of cream and the price is well less than fresh so i'm now sorted on this too.
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i had a real good go at getting the Asian Bay last week in Bolton - nothing doing. i will have to wait till i get to East Manchester.
I have to say I'm really surprised at this Jerry. I never have a problem getting them. I think the last pack I bought was from TRS, but I know that the other usual suppliers also do packs.
You can tell when the BIRs use them because they are massive, far bigger in fact than the TRS ones, so I'm not sure where they are sourcing theirs but I dare say they get them in bulk.
i did find the Cartons of cream and the price is well less than fresh so i'm now sorted on this too
Good stuff, every little bit helps to get closer to the BIR version. ;)
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Secret Santa,
i was not that surprised. Bolton seems to have all the mainstream stuff but anything a bit special means a trip into Manchester.
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Why dont you try spicesofindia?
http://www.spicesofindia.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww%2espicesofindia%2eco%2euk%2facatalog%2fIndian%2dFood%2ehtml&WD=bay%20leaves&SHOP=%20&PN=Indian%2dFood%2dRajah%2dBay%2dLeaves%2dTejpata%2ehtml%23aISW002#aISW002 (http://www.spicesofindia.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww%2espicesofindia%2eco%2euk%2facatalog%2fIndian%2dFood%2ehtml&WD=bay%20leaves&SHOP=%20&PN=Indian%2dFood%2dRajah%2dBay%2dLeaves%2dTejpata%2ehtml%23aISW002#aISW002)
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peterandjen,
appreciate the thought - it's simply down to the delivery cost and i guess in the bigger picture it's not that high a priority.
best wishes to those up the very north
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Have a look in your curry aisle, Jerry, rajah bay leaves are the asian variety and fairly readily available at Asda...46p per 10g packet ;)
http://www.mysupermarket.co.uk/asda-compare-prices/Herbs_And_Spices/Rajah_Bay_Leaves_10g.html (http://www.mysupermarket.co.uk/asda-compare-prices/Herbs_And_Spices/Rajah_Bay_Leaves_10g.html)
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ASDA is starting to bug me since you posted that supermarket site Domi. The problem is that ASDA stores, stock regionally. I can't get any 'curry' branded ingredients from either of the two near me and one of them is meant to be a super dooper 24 carrot E-Type store.
Spices of India for me I think.
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Sorry Axe :P I only ever go to Asda for my curry stuff since Sainsbury's don't stock anywhere near as many Indian products...Have you considered moving? :P
BTW if you don't want to pay the postage from SOI I'll get you some and mail it on..it's not as though they're weighty or owt though it would mean you giving me your address (or I could mail it to your work/office). Same goes for Jerry too though if either of you don't want to give out any info I won't be offended. ;)
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Domi,
rajah bay leaves are the asian variety
They're not the Asian ones I'm afraid. They are bog standard privet leaves :-X
I have a packet in front of me now, and they're defo not the Asian ones.
Ray :)
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Thanks Domi your an angel, but its not just Asian Bay I am struggling to get. I am hoping to put an order in to SOI very soon. Gonna make the most of it, pots, pans, serving dishes and various other things. ;)
Where's that Chris damn it, he has a lot to answer dragging me on here! :P
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Have a look in your curry aisle, Jerry,
Fnarr fnarr!
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Domi,
rajah bay leaves are the asian variety
They're not the Asian ones I'm afraid.
I'm wondering if they do both types because I'm sure I've had asian ones from rajah in the (distant) past?
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Domi,
rajah bay leaves are the asian variety
They're not the Asian ones I'm afraid. They are bog standard privet leaves :-X
I have a packet in front of me now, and they're defo not the Asian ones.
Ray :)
LOL! I just nipped downstairs to check mine and they're tej patta....but mumtaz tej patta....dunno why I thought they were rajah - I stand corrected, Bez ;D though I could have sworn I've had some tej patta in rajah packaging ???
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Domi,
rajah bay leaves are the asian variety
They're not the Asian ones I'm afraid.
I'm wondering if they do both types because I'm sure I've had asian ones from rajah in the (distant) past?
Unless they were labelled as tej patta and they had to remove it as the leaves weren't from cassia? Still sure I've had some though from rajah...could be old age though hehe
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Domi,
appreciate the heads up on the asian bay. i am sorted having picked up a large packet in stoke a few weeks ago. well pleased with them. have used in tikka marinade and pillau rice so far. they and the black cumin are a real hit.
ps i'm well off asda at mo - they keep putting prices up then taking a bit off and pretending they are on offer. they also seem to think an item for ?1 is real good somehow. don't get me going on this one - lidle & farm foods for me and of course mi asian stores - simple brill.
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Having now got the book I am looking at making many of the recipes which of course means making up the base which I haven't done as yet. Looking at the pictures of the 'spice bag ingredients' my initial concerns were about the Cassia Bark and how to portion size 6 x 1" pieces which I have posted here http://www.curry-recipes.co.uk/curry/index.php?topic=2434.msg54859#msg54859 (http://www.curry-recipes.co.uk/curry/index.php?topic=2434.msg54859#msg54859)
But since reading through this topic with the book open at my side, I am glad I re-read it. The picture of the spices is not very clear but I am confident that the bay leaves are Cassia Leaves which I wouldn't have noted if it were not for SS's comments earlier.
To add to the quandary, I can't make out Cassia Bark in the picture which is listed in the ingredients and wonder if it might actually be Cinnamon Stick instead. Especially as Cinnamon Stick is referred to in other recipes from the book, more often than not.
Any thoughts on this guys?
Cheers,
Malc
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To add to the quandary, I can't make out Cassia Bark in the picture which is listed in the ingredients and wonder if it might actually be Cinnamon Stick instead. Especially as Cinnamon Stick is referred to in other recipes from the book, more often than not.
I will send photographs of the two in their "raw" state when I return from dumping our (sadly dead) television at the local Tovil dump, but in the meantime it is worth noting that on the packet of Rajah Cassia Bark it is subtitled (in German) China-Zimtstangen, and on the back, under "Suggested Recipes" "Cinnamon Lamb" : make of those facts what you will ! Oh yes, and the TRS Dalchini Cinnamon Sticks are sub-titled "Zimtstangenen".
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Here is the picture from the ABC, sorry that it is so poor but it's not too clear to start with. It is almost impossible to make out Cassia Bark or Cinnamon Stick for that matter.
I have commented on my the Cassia details in the Glossary section.
(http://i173.photobucket.com/albums/w56/_Axe_/scan0002.jpg)
Image taken from the Authentic Balti Curry Book ISBN 141205592-X
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Axe,
can't help on your specific question. these however are the whole spice that i use. i'm still not really decided on if casia should stay in.
cinnamon bark
black cumin
casia bark
fennel
asian bay
black pepper
green cardamom
whole clove
star anis
aniseed
ps i've left whole clove in the list but i don't use it ie amount is zero
i use the tgad2007 posted method
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I will send photographs of the two in their "raw" state when I return from dumping our (sadly dead) television at the local Tovil dump, but in the meantime it is worth noting that on the packet of Rajah Cassia Bark it is subtitled (in German) China-Zimtstangen, and on the back, under "Suggested Recipes" "Cinnamon Lamb" : make of those facts what you will ! Oh yes, and the TRS Dalchini Cinnamon Sticks are sub-titled "Zimtstangenen".
Photography may take a little longer than I anticipated, as I am being "encouraged" to tidy up the house ... But in the meantime, WP has something useful to say :
Ceylon cinnamon, using only the thin inner bark, has a finer, less dense, and more crumbly texture, and is considered to be less strong than cassia. Cassia has a much stronger (somewhat harsher) flavour than Ceylon cinnamon, is generally a medium to light reddish brown, hard and woody in texture, and thicker (2
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Phil, don't worry I have both spices in my cupboard. :)
Jerry, I am surprised to the inclusion of Cassia Bark and Cinnamon together. Though I must admit, Cassia does have it's own flavour as well as adding colour to the cooking liqueur. But I am very surprised to see Star Anise and Aniseed together.
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Axe,
it's an area we don't have enough expertise on. making changes is not that palatable either given the impact. i always feel i need to do side by side but have dogged it by making very small changes on each batch.
it really is about getting them all to balance. i guess the advantage of using fresh in liquid is that you can judge the affect of changes pretty instantly. the tgad method is several hrs away in comparison but much more flexible in use.
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I finally got around to trying this one over the weekend, and made the first curry on Saturday night.
My wife really liked the curry and I could tell she thought it was one of my best efforts.
For myself something wasn't quite right as there was a slightly predominant flavour that I wasn't happy with. I'm pretty sure that the mace might be the culprit.
If I made this again I would reduce the quantity of mace to about a third of what I used.
Not a disaster by any means though and I liked the pre-cooked chicken method.
Paul
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What dishes did you make with the base, Paul?
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What dishes did you make with the base, Paul?
Hi Ramirez, I made the chicken balti recipe but the flavour I was describing is definitely from the base sauce, not the other ingredients. It's not so bad that I'm going to bin the remaining base.
What I might do is boil some mace in water and see if the taste matches what I've described. I would still put some in next time but just not so much.
Cheers,
Paul
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Paul, in my experiences it was the cassia bark that over powered the base. This was due to my interpretation of a portion of said item. I have since reduced the amount I used initially, considerably.
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Thanks Axe,
It is either the cassia or the mace. Either way it was a little over the top. A pity really as the recipe has a good potential and it's taught me a lesson about the use of those aromatic spices in a base.
BTW I meant to ask, when you fry the garlic and ginger for the base and pre-cooked meat do you actually cook until brown? I chickened out and stopped frying before it went brown as I'm worried about burning the garlic.
Cheers,
Paul
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Going to give this a go thanks.