Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: George on March 20, 2010, 03:59 PM
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I saw the updated version of the book in a shop at a reduced price, recently and considered buying it. A quick look through the recipes convinced me (a) that it was little changed from the original book and (b) the ingredients/methods were highly unlikely to produce results anywhere near as good as dishes from a BIR, or off this forum. So I didn't buy it.
How on earth can so many people give this book 5 stars? Is it a fiddle or what?
http://www.reviewcentre.com/reviews20934.html (http://www.reviewcentre.com/reviews20934.html)
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How does Kris's curry base recipe differ from that in her first book George?
Having seen some of the recipes, from Kris's latest book, I get the impression that they are far more "up market" than those in her previous book. Is this the case?
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George,
i've got both books. the KD1 i keep under the mattress. the KD2 i still can't comment on. for sure if u're after BIR then forget it. i've not studied the base too much but i am pretty sure it's exactly the same with a slight change in method to stop the original smell.
in terms of KD2 recipes i've got a lot dog eared ready to go. the big difficulty is they all pretty much need base. and for me when i make base i'm sort of geared up for BIR and can't bring myself to divert a portion. in fact i recently froze a portion of CIAH for the purpose and ended up throwing it out. it's sort of as simple as 5 mins for a BIR or an extra 60 mins KD2 and after all the BIR prep i'm sort of goosed on cooking.
the recipes are all glossy pics and look the business. it's just a matter of priority to me as i do intend to get to them and believe i will enjoy and learn from them.
would i buy it again - yes. would i buy before Razor's authentic balti curry book (next purchase) - No but i would still buy it in time.
i've not got that much on my BIR horizons (spice journey and bahar) so expect to get to KD2 before summer. there is a good section on biryani but i've not tried it so can't comment.
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Hi Guy's,
I've got both "The Curry Secret" and "The new Curry Secret". Not overly impressed with either to be honest. I can definitely see the benefits of the KD1 when it first came out, unwrapping the "mystery" so to speak, at a time when very little was known by the home cook.
It's now dated though and even though the KD2 as a more modern twist to it, it's still not my cup of tea. The only thing I do make from the books, is her standard pilau rice, which is a good dish.
Also, I'm not keen on the portion sizes of the recipes, most of them being for 4 ppl. I'd much rather do them for a single portion. Yes, I suppose I could quarter the ingredients but even so, the ratio for the cooking duration will not be as simple, IMO.
For me, the "Authentic Balti Curry" cookbook is far better, even at twice the price, that's not to say that I'm suggesting ppl not buying the KD1 or KD2, they probably have some use to some, just not me I'm afraid.
Ray
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How does Kris's curry base recipe differ from that in her first book George?
I can't really say because I don't have a copy of KD2. I had a quick flip through in a bookshop recently, to see if I thought it was worth buying for the reduced price of GBP1.99. I couldn't see much difference from KD1, which surprised me.
I've owned KD1 from the 1980s and I agree it was a breakthrough at that time, purely for letting us into the curry secret of a base sauce. The base sauce is passable but whenever I tried the final curry recipes (madras, korma, etc) they were rubbish. I can see why now, just by looking at the ingredients and methods. I conclude that 99% of the value of KD1 could have been written on 1 side of A4, i.e. the concept of, and a mediocre recipe for, the base sauce.
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How does Kris's curry base recipe differ from that in her first book George?
Hi CA,
Just a a quick flick through both recipes to answer your question. Ok, there is a larger quantity of onions in the new book rising from 900g to 1kg. Also, she calls for 4 tbsp of "olive oil" whereby the first book asks for 8 tbsp of vegetable oil.
The only difference in the cooking method, is that the onions are now fried for 10 minutes, rapid for 2 mins then for a further 8 mins on a gentle fry. I guess this method would back up her claim that it (the base) smells nice whilst cooking and you wont get that boiled onion smell throughout.
I think the fact that all the recipes in the new book call for "olive oil" is what puts me off really. I associate olive oil with Greek and Italian cuisine, not Indian! Yes I could replace with veg oil I suppose but, just the fact that she asks you to use olive oil, makes me dubious as to how good these dishes would turn out.
I will probably have to try some out and see but not expecting too much to be honest.
I have tried out the "Spicy Lamb Cutlets" which were quite nice, very close to what I know as "Tandoori Chops" but not nearly seasoned enough for my taste, still, I can work on it.
Ray
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Thanks for that Razor 8)
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Well i've just returned from a venture into to town with my youngest to The Works, who we use to pick up bargain 'arts n crafts' stuff for the kids. Among other things they stock a wide variety of books that are mostly non mainstream.
I guess when they say 'bad publicity is good publicity', it is actually true. Especially in my case today as I spied, sitting on the shelf, a copy of 'the new curry secret'. Knowing the name from here, I picked it up and added it to the basket.
Unfortunately it was not priced at 1.99 but at only 4 quid, who's complaining. I've had a thumb through it and it seems overall, quite useful. There are of course the obligatory stocking filler recipes that will never get cooked, but I look forward to trying those that in the main, are quite appealing.
It may not be following the strict BIR code but it certainly seems to be a good read and there are many recipes I will be trying over the next few months.
Has anyone actually tried a good selection of the recipes to review this book properly?
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Hi Axe,
I tried the beef badami recipe but wasn't too impressed. I don't have the second book, just the first so I haven't tried any others from the second book.
Paul
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Axe,
i really intend getting to it - i've read it a lot but not made a tap so far.
i just can't keep back a portion of base - i end up BIR'ing it.
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Hi Axe
The Cauliflower Keema is nice, which reminds me haven't done it for ages, must give it another go.
Cheers
CoR
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Paul, KD1 was also on the shelf at 1.99 but I figured that KD2 would naturally be the updated KD1. I don't know if this is true, perhaps I should have picked it up as well. Have you tired other recipes from the KD1?
Jerry, had to chuckle at that the base comment. ;)
CoR, that sounds quite good. I did look atthe Lamb Cutlets Ray mentioned, they look good too. I am going to enjoy trying them out, even the wife is behind me on this. :)
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Axe,
The lamb cutlets are nice but, you need to get more flavour in to them. Perhaps double the quantities of spice and give them a really good marinade.
Ray :)
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Hi Axe,
I think the KD1 and KD2 books are quite different with possibly more traditional Indian cooking in KD2.
I stumbled upon the KD1 book and ordered it just before I discovered this forum.
I haven't cooked a single curry from KD1 because if you want to emulate BIR cooking this forum has much better recipes than KD1.
In fact I would agree with George that the only real secret revealed in KD1 was the use of the curry base sauce.
The big problem for me comes with the KD1 recipes. For most of the curries the predominant spice seems to be garam masala. Most of us on here know that you can really ruin a curry with too much gm.
Me - I like a tablespoon of decent spice mix for that full-on flavour in my dishes!
Paul.
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Axe,
pretty much as PaulP say's. i do keep the KD1 as a reference and well worth a purchase - this site has now gone beyond.
i read mix powder instead of the garam.
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I saw the updated version of the book in a shop at a reduced price, recently and considered buying it. A quick look through the recipes convinced me (a) that it was little changed from the original book and (b) the ingredients/methods were highly unlikely to produce results anywhere near as good as dishes from a BIR, or off this forum. So I didn't buy it.
I now realise I was looking at a second edition KD1 for ?1.99
The KD2 book looks quite different and may contain quite a few new recipes. Are they any better than the next-to-useless' KD1 recipes though? (other than the general point about using a base sauce, which was a revelation in the 1980s when KD1 came out).
I'm sorry for any confusion.
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George, not a problem at all, I didn't realise their was an update to the orignal. I just assumed that with Jerry's reference to KD1 and KD2 that it was 'the new curry secret' that you were referring too.
I've had a look at the recipes in slightly more detail and will be giving them a good go. I just have to knock up a fair amount of the KD2 base. I am no expert on either book and no fan of tomato in base. But none the less I intend to plod on a give them a good go. I'll report back on this thread on the success and failures as they present themselves.
:)
Had a look at the Cauliflower Keema and it looks delicious. I will be cooking that later this week.
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I cooked the Cauliflower Keema tonight and enjoyed it. Whilst I used my left over trial base, I beleive using the KD2 base would improve further on the meal I had tonight. Mostly as my initial trial base had too much Cassia in it and wasn't that good. I will be making up the KD2 base to make further recipes to spec.
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Axe,
it probably does not help - i've made the KD1 (KD2 is the same) base a lot. i've not made it since joining the site. there are much better bases on the site. i do think though on the path of learning it is well worth making a batch just to put u're mind at rest and set peg in the ground.
had a look at the keema pg135 out of interest. this is the kind of dish in the book that i'd want to do a BIR take on it. some things worry me though - the garam for a start - did u use branded and did the 0.25 tsp overpower.
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I can't compare the KD1 base as I do no have the book. KD2 does say new and improved base recipe but when I read it, I thought it sounded a little bland to be honest. But in the course of experiment and to do justice to the listed recipes in the KD2, I will be trying it.
The Keema dish is a delicate one, that is for sure. You don't need alot of spicing to change it's overall balance. In my opinion the Garam Masala improved the dish at the end. What did annoy me was the lack of measure in the Cauliflower needed for the dish. I mean, what is 1 small Cauliflower. If you go to the supermarket, a small cauliflower can be anything from 4-7 inches. As I cooked the dish just for me, I used about about half a pudding bowl of the chopped cauliflower and quartered the remaining ingredients as much as possible.
Changes I would make include adding finely chopped onion a little more chilli and as an alternative, maybe some spinach too.
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Hi Axe
Glad you liked the cauli keema it's worth playing around with it to get it to your taste, I had forgotten about the garam masala, don't use the stuff myself, I ended up starting the dish off the usual way with some g/g paste and spice mix and carry on from there.
The idea of adding spinach sounds good, must give it go,
Cheers
CoR.
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I must admit, when I was preparing the Cauliflower and reading the recipe, I was very tempted top add spice mix and Garlic and Ginger. however, I really wanted to try the recipe as it was, to give it a fair go.
I like the idea of using the Spice Mix and Garlic but I will reserve that for when I do the dish as the main part of the meal as I wouldn't want everything to taste the same. As an accompinament to a main meal, it's probably better with its delicate level of spicing, albeit with slight alterations to suit a preferred taste.
What I liked most, is that it is another way of getting my 1 of my 5 a day without compromising on loss of flavour. I did add salt but only a very small amount, which to be honest was noteable. It definitely could have used a little more. I am currently looking into alternative natural sources to provide the salty balance in the recipe and the wife mentioned lo-salt yesterday, which is another option.
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Axe,
the KD1 base is the same as KD2. i think there is just a slight change in the cooking to stop the bad smell that u get with KD1 (down to the ginger being simmered).
given what both u and CoR say i'll have to dog ear the cauli keema in KD2.
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Axe, Jerry.
The Karahi Keema, p96, is absolutely spot on as a filling for meat samosa's, really really close to good TA style samosa's.
With regards to the base, she has upped the quantity of onions to 1kg in the new book, and she fry's them off for a good 30 mins at the start before adding the water. That's why you dont get that angin boiled onion smell.
I have done this base a couple of times and it's ok really.
The pilau rice on p163, is also really good, if a little colourful, and there are a few more pilau rice recipes on the following 4 pages.
I need to get into it a bit more, and try some different recipes from the book. I'm not big on fruit in curries and there are a few in the new book that require them, and I don't like fish too much so there is a whole section that I just skip past.
Maybe I should just give one or two a go, and see :)
Ray :)
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Ray,
One the reasons that I bought the book was due to the rice recipes. I am a big fan of rice and very much look forward to trying them.
I looked at the Karahi Keema you mention the other night. I would have made it there and then but was put off by the requirement of base and the 30 min simmering time. I will definitely be giving it a go once the KD2 base is made this weekend.
Fish is a contentious issue in our house. My eldest daughter 13 is going through a typical teenage reaction to things at the moment and has decided that she hates fish. Despite once having a very healthy liking for it. My youngest daughter 10, is fine with fish but my wife is stuck at only familiar white fish, without skin and the odd tuna steak or salmon fillet.
I was never a big fan of fish myself, but have forced myself over recent years to be more adventurous and now have a much healthier liking for it now. I am hoping that the familiar flavouring from the Indian Cuisine, will entice the wife and my eldest to be more forgiving of fish. I must say, it will make a welcomed change to eating fish too.
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Hi Axe,
Yeah, I was surprised too with the addition of base in the Keema, but the long simmering just evaporates it, and the end result is a quite dry Keema, perfect for filling those samosa's.
As for fish, I guess I'm like your wife. Only really having tried white fish. I had a bad experience with tuna a while back and the smell of it makes me wrench these day's :( And if I find a bone, that's it, the whole thing goes in the bin.
I absolutely love kippers or smoked haddock, but I just hate the sight of bones, and as much as I try, I just can't get past it.
Definitely give the Lamb cutlets a go, but I would definitely increase the volume of spice, maybe even double. Not for the heat, but for the depth of flavour, and marinade them for as long as you can. They are very very similar to a BIR's Tandoori Chops near me, and not your usual red, dried up, burnt offerings.
Ray :)
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I brought this book when it first came out so paid full price plus the added postage to Thailand, on the cover it states "Mouthwatering Indian Restaurant Dishes to cook at Home" I never encountered most of the dishes that she has put in this book any any BIR that I used to frequent, and as someone allready stated it's upmarket fare from the sort of restaurant that makes patterns on the plates with the food and sticks a flower on top, I do give Chriss credit though for being the first person to show me twenty years back the basics to producing a half descent curry at home , I still use her Dhansak recipe with a couple of tweeks as my standard but the rest of the curries in KD1 taste nothing like a BIR, I mean where is the coconut in her Korma ?, I believe that she now lives in Australia so maybe in the new curry secret this is what passes for a BIR curry in Oz, incidentally she has just launched a new book on easily recreating Thai restaurant cooking at home, I might just have to buy it and compare it with my friends recipes and methods as he works in a typical Thai working class restaurant and is going to give me some cooking lessons if I pay him in beer, I promise that they will be posted in the Chinese/Thai section if I go ahead with the offer, any requests for specific dishes?
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Interesting comments, I wonder where most of her research was based. Its certainly not the BIR recipe I would expect though.
On the Thai front, that sounds like a great opportunity. I'd love a really good Pad Thai recipe.
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Well tonight we tried the Tandoori Chicken and the Mushroom Pilau and were suitably impressed with both. Both recipes were made to spec only replacing the suggested oil/ghee with Olive Oil and reducing the salt content by a third.
The Tandoori Chicken was very good. It had a suitable bite to it and the level of flavour was very good indeed. The only thing missing was the charcoal aroma and taste. Though cooked in a hot oven (250c) we did get blackened edges to the thighs that I cooked, which leant to the finished dish.
The Mushroom Pilau was also good, I went back for seconds! I will be honest and say that it wasn't what I expected, but I will be cooking it again with some small adjustments. What did surprise me was that it had a very slight kick to it which was very unexpected but none the less desirable. What I liked most about the recipe, was the minimal 1 tbls of oil required to fry everything for 4 people. Certainly gets my approval for what that may be worth.
I'd say the book has paid for itself already. :)
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Axe are you referring to the recipes from the first or the second book?
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The second book entitled 'The New Curry Secret'.
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Good review. Thank you.