Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: traveller on August 27, 2005, 08:11 PM
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I saw last night that Jamie Oliver made a curry sauce that deviated very much from anything i have ever seen in the UK. I missed all the repeats today as I was out. I assumed his recipe was online but none of his recipes are. Does anybody have his cookbooks and is willing to post his curry recipe? It had curry leaves and mustard seeds in it! I saw his cookbook in a bookstore but didnt want to buy it just for that 1 recipe. Another interesting thing is that he added the raw chicken strips directly into the sauce to let it cook there.
Thanks!!
Payal
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What book is it from?
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Never mind..I should have searched on the USA foodtv.com site....I found it there!!!! If anyone else wants it, i can probably copy and paste it here. Thank you Mark.
Payal
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If it is the curry that I tried it was absolute rubbish. I just made the sauce rather than using the chicken and wasting it. My instinct was right, it was disgusting!
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That is surprising! It is probably because everyone here is used to the "north indian" spices whereas his recipe is a south indian style dish - plus, it doesnt have garlic. It is what we would call a gravy, it is much more authentic but definitely not what I think a BIR curry is. I will try it this week and post my opinion too. People used to the greasy, garlicy "curry" wont like this I am afraid. This kind of gravy is what we would use traditionally with vegetables in some indian dishes. But I dont think it should have been termed a "curry" by british standards.
Payal
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I`m actually drastically reducing the amount of oil i use in my BIR clones so far Ive got a 99.9% copy with less than 200ml veg..oil in a batch that makes 30 curries & that includes the second stage final curry.
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Thats great! I feel so much better about eating gravy things when I dont put too much oil in them!
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I`m actually drastically reducing the amount of oil i use in my BIR clones so far Ive got a 99.9% copy with less than 200ml veg..oil
Hi Darth,
So what recipe do you use for this one then ? Is it on this site?
I presume when you say 99.9% copy you mean it is just 0.1% off from being the best you have created which is about as good as anyone has managed, or is it?
What do you reckon that little 0.1% could be???
It must drive you nuts trying to find the answer!
I do think that a good amount of oil is an integral part to a base sauce and it carries flavours through the mix. It always separates and can be spooned off after.
Regards
Ray
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I saw last night that Jamie Oliver made a curry sauce that deviated very much from anything i have ever seen in the UK.? I missed all the repeats today as I was out. Does anybody have his cookbooks and is willing to post his curry recipe?
Hi Payal,
It is in his book "Happy Days With The Naked Chef".
Here it is, although I can't say how this one tastes as have not made it. You have read the replies so far and they don't seem too promising.
As much as I like a lot of Jamie Oliver stuff ( his Chillie-Con-Carne is wicked ) I think some times he gets away with murder just because he is such a household name! (Pat Chapman take note!!!)
The Base Sauce:-
5 Tbsp's Veg Oil: 2 tsp Mustard Seeds: 1 tsp Fenugreek Seeds: 3 Green Chillies, sliced: 1 Handful Curry Leaves (I suppose fresh): 2 Thumb sized pieces fresh Ginger, grated: 3 Onions, Chopped: 1 tsp Chilli pwdr: 1 tsp Turmeric: 6 Tomatoes, chopped: 400 ml tin Coconut Milk: Salt
Method:- Heat Oil, add Mustard Seeds. When they pop add Fenugreek Seeds, Green Chillis, Curry Leaves and Ginger. Fry for a few minutes. Using a food processor chop Onions and add to same pan, cook for 5 mins until Onions are soft and light brown. Add Chilli Pwdr and Turmeric. Puree the Tomatoes, add to the pan. cook 2 mins. Add about a cup of water and the Coconut Milk. Simmer 5 mins until the consistency of double cream. Season carefully with salt.
This is then the base.
For Fish Version:-
4 x 8oz Haddock Fillets: 1 knob Tamarind Paste or 1 tsp Tamarind Syrup.
Add Fish and Tamarind to made sauce and cook for 6 mins. Add Baby Spinach and fresh Coriander at the end if required.
Chicken Version:-
4 Chicken Breasts sliced into 1cm strips: 1 Tbsp Coriander Seeds, crushed
Stir fry Chicken and Coriander Seeds until lightly coloured, add Sauce and simmer for 10 mins
Vegetarian Version:-
Use a variety of mixed Vegetables chopped.
Add these to the start of the sauce when you add the Onions. Continue to cook and simmer until tender.
There you go!
Ray
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Good News everybody!!!!
I have the Jamie Oliver naked chef2 cookbook in pdf, i've had it for sometime but haven't tried any of the recipes in it yet because i lost it after a re-install, anyway i've just found it again on my hard-drive so here it is:
Note: the recipe your after is on page 43
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Bad News everybody!!!
This file is 590KB and the maximum allowed to be uploaded is 500KB.
Jamie Oliver The Naked Chef 2.pdf
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Good News again!!!
I've zipped it up for you all so it's now only 464KB and free to download from here.
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Bad news again!!!
Jamie Oliver The Naked Chef 2.zip.
You cannot upload that type of file. The only allowed extensions are txt,doc,pdf,jpg,gif,mpg,png.
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What can i do???
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rename the file ?
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Thank you for posting that Ray....now I feel silly saying this but this site has the Jamie Oliver e-book! I just found it and went through the file and this recipe is there too. Sorry to have you spend so much time writing it in when I should have looked properly for it first :(
But I am having an awful time finding fresh curry leaves! We dont have any indian stores near us and even though Asda's website says they have it, I called a few of them and they dont have it.
Payal
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I`m actually drastically reducing the amount of oil i use in my BIR clones so far Ive got a 99.9% copy with less than 200ml veg..oil in a batch that makes 30 curries & that includes the second stage final curry.
What are you doing?
Can you post it here ,or is it already posted?
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Sorry for being so late to reply but i missed this thread somehow.
Don't seem to get feedback on my recipes so i assumed they were not of interest( DARTH MASALA) etc...
Winging over ;D
Yes Ive got an ace copy & have made 16 Curries with this recipe & all were 99.9% clones, to get that much consistency alone is a bloody miracle( you know how i goes people " i` ve used the same recipe time & time again but they are all different & not all good) .
Well Ive done it (so there :P) & Ive fed them twice to a friend who is very blunt & honest.
His words were on both occasions " Best curry Ive ever tasted ,Leaves our take-away standing" Bash-bagan( Cornwall).
Please someone remind me( message) to post the full recipe this weekend as I'm so busy with my I.T business ( & full time job).
I will type it out & paste it here if you want . ;)
DARTHPHALL..............
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Im always inerested in your recipes Darth, if only to see how many chillis they contain ;D
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Please someone remind me to post the full recipe this weekend as I'm so busy with my I.T business ( & full time job).
Yes Darth, stuff your jobs and get posting, this weekend please. I am sure there are plenty of eyes and ears out there..............even if you sometimes don't get a reply. Anyones thoughts, ideas and recipes are interesting!! Even yours mate!
Were waiting.......................................!!
Ray G
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Thank you for posting that Ray....now I feel silly saying this but this site has the Jamie Oliver e-book!? I just found it and went through the file and this recipe is there too.? Sorry to have you spend so much time writing it in when I should? have looked properly for it first? :(
But I am having an awful time finding fresh curry leaves!? We dont have any indian stores near us and even though Asda's website says they have it, I called a few of them and they dont have it.
Payal
Hi Payal, Asda in Leicester (Oadby) have fresh curry leaves, that's where I do all my shopping. They usually have a fairly good selection of specialist Indian ingredients in this store due to the strong asian community in Leicester. They do big bags of dhal, atta, besan etc, as well as huge cans of vegetable ghee, large bags of spices etc. (I noticed in another post you said you visited Leicester!).
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Thanks for that info Nessa, I never thought of doing that. You have made me curious about the Asda there, I better check the ghee price out - i bought a small can from the local ASda and it was cheaper than any indian store!! Our local Asda has a very small supply of indian supplies. Can you believe the reason I passed up the curry leaves packet at the Leicester indian stores a month ago was because there were too many in the packet? Next time I wont make that mistake as I have frozen the leaves previously too with great results! You just wash them and let the water dry...then just put into a ziploc bag and into the freezer - much much better than dried leaves!!
Thank you so much for this info - will find the Asda in leicester next time i go - in the next 2 weeks for sure!
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OK heres the recipe ( how can i have the cheek to say mine as its a combination of all things ,books. this site etc & my experiments muhahahahaaaaaaa !!!).
the base even though it from this site, i spoke to my local Bir chef last week again, he uses the following base ( i think 2 or 3 of use have had the same base recipe given to us even we live miles apart etc..).
BASE.As i make it.
Chop/Dice all veg..
15 Onions.
6 Tablespoon Vegetable Oil.( next time i do this i will use none !!).
2 """""""""""""" Home made Fresh Ginger puree.
2 """""""""""""" """"""""""""""""""" Garlic """""".
3 """""""""""""" Curry powder ( Ive used Schwartz hot for 16 100% successful Curries !!).Not "The taste" but
best Curries Ive made( see other post in this thread).
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.
5/6 Carrots or 4 big ones.
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
2 Heaped Tablespoons Sainsbury`s Italian Passata.
Method.
Fry Garlic & Ginger until golden/brown.
Add all spices & add some Water to stop becoming to sticky etc..
Add Onions,Carrots,Peppers,Celery,Coriander & Passata & simmer for 1 hour or until all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. 1 liter portions ( i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.
The Curry.( makes16 Take-away sized portions 8 home sized portions ;D ).
3 bags Base gravy .
1 Medium Onion.finely chopped
1 whole bulb of Garlic separate cloves & grate with Cheese grater(the roughest side).
3 Desertspoons Extra hot Chilli powder.
1 """"""""""""" Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1 Desertspoon Curry powder (Schwartz hot).
1 whole bottle (700grams) Passata.
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.
Please note. The next time i make The Curry( not base) I will be adding 1 Desertspoon Turmeric as an experiment, i would stick to original as its 100% tasty ( The Turmeric may change that, i will post as soon as Ive done it, but Ive got 8 Curries for Work next week so could be some time ;D) .
Curry Method.
Put (3 Liter of Curry Base in large pot on low heat).
Fry until Golden Onions & Garlic ( in 3/4 Tablespoons Veg.. Oil).
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken water/stock( see my other post) http://www.curry-recipes.co.uk/curry/index.php?topic=80.15
Bring close to boil . Done !!!!!!
Sorry its such a large post but i have had some much success lately with this recipe/method i thought it worth while .Any questions please ask.
Yours "In Curry Heaven Now" DARTHPHALL..... 8)
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As a side note .
The curry is meant to be a Vindalloo with the equivalent heat etc..etc.. ;)
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Hi Darth,
Thanks for posting this so quickly, much appreciated.
Would you say this recipe could be scaled down to say half the quantity without losing anything?
Ray
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It was !! ( originally a 30 Onion base ) ;D
What i suggest is make the base as is, as you can freeze & use it for any curry you wish.
The final dish ....say you used only 1.5 liter base. You could halve all ingredients.. maybe Ive not done it.
But have found once i deviate too much from an original recipe it loses in translation. why i don't know, i think its back to the old margin for error factor, as my huge batches( dirty minds working here ;D) seem to all turn out ace.
Try it mate & see, let us know of your end result.
DARTHPHALL 8)
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Hi Darth,
Can you just enlighten us how much water you are adding in total as the recipe does not make this clear. Also how much finished base do you end up with?
Ray
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Sorry Ray I'm an arss !!
When you put in the spices just put in enough water to stop it going dry & burning as you fill the pot, when all ingredients are in the pot add enough water to the same level of said ingredients.
This makes .... I'm guessing as i did it a month or so ago, I'm trying to remember how many liter bags this made :D.
Approximately 15-20 liters/bags.
This was originally a 30 Onion base, but i reduced down to 15 but kept all other ingredients as if it were a 30 Onion base.
Hope this helps. ;D.
DARTHPHALL........................... 8)
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And also this should be eaten the day after, as we all agree that cooking the curry overloads the senses & the Curry doesn't taste or smell as good on the same day as cooking it.
Yours DARTHPHALL 8)
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Sorry Ray I'm an arss !!
When you put in the spices just put in enough water to stop it going dry & burning as you fill the pot, when all ingredients are in the pot add enough water to the same level of said ingredients.
This makes .... I'm guessing as i did it a month or so ago, I'm trying to remember how many liter bags this made :D.
Approximately 15-20 liters/bags.
This was originally a 30 Onion base, but i reduced down to 15 but kept all other ingredients as if it were a 30 Onion base.
Hope this helps. ;D.
? ?DARTHPHALL........................... 8)
Cheers Darth,
Guess I am gonna have to get me a bigger pot!
Ray
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And they say size ain't everything..but here in curry world.. The bigger the better ... ;D
DARTH........... :P
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Thanks for that info Nessa, I never thought of doing that. You have made me curious about the Asda there, I better check the ghee price out? - i bought a small can from the local ASda and it was cheaper than any indian store!!? Our local Asda has a very small supply of indian supplies.? Can you believe the reason I passed up the curry leaves packet at the Leicester indian stores a month ago was because there were too many in the packet?? Next time I wont make that mistake as I have frozen the leaves previously too with great results!? You just wash them and let the water dry...then just put into a ziploc bag and into the freezer - much much better than dried leaves!!?
Thank you so much for this info - will find the Asda in leicester next time i go - in the next 2 weeks for sure!
I hope you manage to find it, it is some way out of town. (I live in one of the villages nearby). Maybe we will be sorting through the curry leaves at the same time! :)
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hi all
I tried the jamie curry as posted in this thread and thought it was excellent
Its not you BIR type - but I thought it was a really good and a very different flavour altogether
to the one we are used to
my two (euro) cents
niall
ireland