Curry Recipes Online

Curry Chat => Lets Talk Curry => Topic started by: wotsupnow on March 15, 2010, 05:23 PM

Title: Pakistani cooking
Post by: wotsupnow on March 15, 2010, 05:23 PM

I used to work with a Pakistani and odd times he'd invite me to his home for a meal. He lived in an area predominately Asian and as you approached there'd be an instantly recognisable smell from the houses. He made some meatballs that smelt strongly of this mystery smell and tasted fantastic. I am kicking myself now for not asking at the time how they where made...............

Does anyone know what ingrediant they use that makes such a strong smell ? it is similar to frying onion and garlic but definately not the same, I tried asafoetida having read descriptions of it but that isn't it either.

Pete
 

Title: Re: Pakistani cooking
Post by: commis on March 16, 2010, 12:09 PM

Hi

Welcome to the forum, you may wish to have a look at bassar, in simple terms Pakistani curry powder. If it's the King brand send off for the recipe card and start from there.

Regards

Title: Re: Pakistani cooking
Post by: JerryM on March 16, 2010, 06:31 PM

i use bassar a lot as a spice mix. it's well worth the purchase.

going to be vary hard to pin down what u're after.

i have it in my mind that i don't like Pakistani BIR but i'm probably well wrong. based on my perceived prejudice i'd go for something like methi.

i think it's probably more like a combination. today for example i mixed turmeric (which i used to think i did not like and now love), mint, fresh coriander, chilli powder, lime juice and garam masala (east end brand which is more like curry powder) - smell was to die for.

Title: Re: Pakistani cooking
Post by: wotsupnow on March 17, 2010, 05:21 PM

Thanks Commis, I have had a packet delivered today so I can try it at the weekend.

googling I see it has mustard oil in it, this was another thought but I'd put off buying it because the bottles say not for consumption, something about enoic acid but further googling shows it breaks down to safer compunds when heated. The basaar mix packet does say at the bottom to ensure the spices are heated to boiling point.....

For info, you can get a free sample from a supplier in Birmingham if you send a self addressed A5 envelope.


http://www.kingofspice.com/shop/description.php?id=17 (http://www.kingofspice.com/shop/description.php?id=17)

Pete

Title: Re: Pakistani cooking
Post by: JerryM on March 18, 2010, 07:02 AM

wotsupnow,

try the mustard oil - it could be it. we have been using it for a while now - u don't need much of it. it does have very distinctive character. i bought a 250ml bottle for ~1? well worth it.

ps i use the bassar in 976bar's kashmiri http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0
 (http://www.curry-recipes.co.uk/curry/index.php?topic=3585.0)

Title: Re: Pakistani cooking
Post by: wotsupnow on March 22, 2010, 11:21 AM

Tried bassar this weekend , gently fried onions and garlic with a teaspoon of it and the distinctive 'oily' smell of take away curry appeared, it turned into one of my best. It wasn't the Pakistani smell though, I'll try some mustard oil next.

Pete

Title: Re: Pakistani cooking
Post by: JerryM on March 22, 2010, 06:43 PM

wotsupnow,

are u sure it's not methi - it jumps out as a main difference in the smell for me when u walk into the 2 types of restaurant.

after that it's got me real beat as to what it could be.

a wild guess would be curry leaf - that's another that i don't like and associate rightly or wrongly with Pakistani style.

Title: Re: Pakistani cooking
Post by: commis on March 22, 2010, 06:45 PM

Hi
What region of Pakistan were they from?
Regards

Title: Re: Pakistani cooking
Post by: wotsupnow on March 23, 2010, 10:17 AM

Actually Commis, now I've googled ( wasn't an option back then in the 70's ) I could be wrong calling them Pakistani's as they kept telling me at the time they where Ugandan Asians from near Kenya.

Pete