Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: plugsy on April 11, 2010, 11:36 AM
-
;DCan i just say if anyone thinks using pre made paste in their curry is wrong - Please at least give it a try, I made Dipuraja's C.T.M. and his Onion Bhaji last night !...
This is it --This is the one !
It had THE TASTE
It had THE TEXTURE
It had THE SMELL
It was better than any C.T.M i have ever had --For Real .
The onion Bhaji was perfect and when frying the oil gives off that smell we all know as THAT MISSING SOMETHING. (I've kept mine).
I did everything the same as Dipuraja apart from,
Heat oil first and add ingredient's one at a time,
Bruce Edwards Base ,
The addition of chopped boiled egg,
All ground almond - instead of mix with coconut,
But his pre made Masala sauce is the key(for me)
Please i recommend you all give it a go....DIPURAJA IS KING...
-
Hi Plugsy,
I'm glad that you also had a good result with Dipurajas CTM, but to be fair, you have used a different base and put in a couple of extras like the eggs and so on. I'm not knocking that for one minute friend but, I think, if we are to assess Dipurajas recipe, it really needs to be made to spec first, then add the alternatives on the next attempt.
With that said, you've had a go at the recipe and come back with a positive testimony, which is great.
Well done,
Ray :)
-
Plugsy, have you tied the IG Bhaji recipe I posted up?
Despite my signature, I don't have a problem with recipes using paste, but I would prefer to know how to do it without.
Dipurajah is certainly giving people something to talk about. Anything I can learn from him and his recipes is a good thing, especially if it tastes good too. I shall always be seeking the older style methods of BIR though.
-
Hi Ray,
I think that is a very fair and correct comment----but---
IT WAS STILL THE BEST ONE YET ..
-
Hi Axe,
Most people on this web site are all talking about trying to re create that B.I.R taste.
According to a lot of things i've seen or heard all B.I.R use some sort of paste or another -- maybe we need a touch of paste -- maybe thats the missing flovour,
i'll be sure to try ig bhaji though ---Thanx. ps,
up until now i've never used paste either (but i know which had the best result).
-
I can't fault your logic it sounds square to me. Let me know how you get on with the IG Bhaji. :)
-
Hi Plugsy,
Another way to explain Axe's stance on pastes. Most of us on the forum believe that there are two styles of BIR cooking. Old style, 70's 80' and possibly very early 90's, and new way wave or modern BIR, early 90's on.
The two styles do vary in flavour. The earlier BIR food, in my opinion, tasting much fresher and more savoury.
Many members also believe (me included) that the introduction of pastes has contributed to this new flavour in BIR cooking today. Now this flavour is not at all bad, and if you didn't frequent BIR's before the early 90's, then it's what you will be used to.
But there is a very different flavour these days to what I remember, from when I had my first taste of BIR.
At the end of the day, a paste is an emulsification of herbs and spices, usually blended with oil so, it's probably always been around in one form or other but, because the big players such as Pataks, Pasco and Laziza are selling these pastes wholesale, the restaurants using them, all seem to have a very similar taste to each other (new wave) which stands to reason if they are all using the same pastes. Whereas, the older style BIR's will have made their pastes themselves, using their own (secret) ingredients.
Do you get where I'm coming from?
Pastes are absolutely fine, and convenient and could possibly work out cheaper, but there is just something about the older style BIR flavour, that is really worth trying to replicate!
Ray
-
I will do axe, you have worked very hard for us to see the demonstration,
These will be the next ones i do ---Thanx.
-
Ray,
WOW, Honestly i didn't know that!
now i can see your point , you are very passionate about your style and i admire that.
do you have a good C.T.M recipe i can try please.
-
Hi Plugsy,
There are plenty on the forum and if the Dipuraja is to your taste,you may have found 'the one' already :)
I'm not a big CTM fan to be honest, but here's one that I use from time to time. It's quite complicated compared to the Dipuraja's but it's worth giving it a go. Make sure you click on the links to get all the components required:
http://www.curry-recipes.co.uk/curry/index.php?topic=4498.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4498.0)
Have fun :)
Ray
-
Ray,
Thank you very much for the recommended recipe, But it contains quite a lot of paste .
Kashmir Masala paste and concentrated mint sauce Both in the Marinade and the sauce--it seems to me we can't get away from paste,did you like this recipe?
-
sounds lovely do you have the recipe please
-
sounds lovely do you have the recipe please
http://www.curry-recipes.co.uk/curry/index.php?topic=4488.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4488.0)
-
H Plugsy,
Ray,
Thank you very much for the recommended recipe, But it contains quite a lot of paste .
Kashmir Masala paste and concentrated mint sauce Both in the Marinade and the sauce--it seems to me we can't get away from paste,did you like this recipe?
Yeah, it's difficult to get away from paste altogether (well spotted ;)) although, you could do it without but no doubt the taste would be different!
Did I like the recipe? yes, I did in the end. As I say in the post, I had to reduce the levels of sugar, it was far to sweet when made to spec but, on my third attempt, I got it right. As I say, I'm not a big fan of CTM or any of the creamy curries but, the wife and kids loved it.
Ray :)
-
Cheers Ray, it's all good .
-
Hi hk ,
Axe beet me to it but give it a go i hope you like Dipuraja's recipe
-
plugsy,
well pleased. i'm going to try a good few of Dipuraja's recipes next.
i have tried his bhajis along with the IG - both for me are very close but different. overall the family preferred the IG version. for me i like to avoid egg and will leave out of Dipuraja's on the next go. i also think i put too much methi in Dipuraja's trying to weigh up by sight how much he used.
on the pastes i'm pretty sure my local TA don't use any "real" pastes - the likes of say tamerind u can't avoid. what i believe is in not using the real pastes (i mean pataks) the BIR is able to get above the average.
what's clear to me though is if the pastes open the door then we can worry about how to take the next step later.
-
Absolutely JerryM,
i look forward to see how you get on ---down this rout, i think it's worth a shot.
-
I'm really curious to see how experienced members get on with the Dipuraja curry recipes.
I'm skeptical of the "from cold" method, and get very nice results with the Taz method.
I tried the naan as a standalone and was very disappointed.
Hopeful that the curries are good. Keep me posted.
-- Josh
-
josh,
i cook using cold base but it's certainly far from a "cold" cooking technique - i aim to keep the heat in the pan high all the way through adding the ingredients in stages (much the same as i am sure most of us do). i have tried in the past the all in method that Dipuraja uses. it does produce very good results. i am thinking that i need to adopt it for the "soft spice" type of curries (for want of a better description) ie CTM, Korma.
the difference between the 2 methods though in the cold light of day for the "hard spice" type of curries is very stark ie madras, balti.
as i've said previously i'm not convinced Dipuraja uses this all in method for all dishes during service. u can see in some of the video how good at cooking he really is.
-
Its good to see people are talking about dipuraja's style.
I have to admit i had my douts when i first saw the videos.
Ive cooked a lot of bases and a lot of curries off this site over the years.
Nothing really was close to the BIR Or TA.
So anyway i was out one day saw a shop that did all the pastes and though ill give it a go.
The chicken tikka massala was so good better then my local ta here.
It wasnt tart like i thought it would be which was another shock.
I also did a korma and the madras. All was really good and im now gonna to be doing my curries this way.
All i will say is give it a try you never know untill you try and make sure you dont miss anything out.
-
It's nice to see Dipuraja getting some FAME..wouldn't it be good if we could all see a Madras dish being made...(hint ..hint...)
-
Just found lamb madras - duh !
-
IT WAS STILL THE BEST ONE YET ..
I'm sure you're right but, just to put your comments into context, what other CTMs have you tried which Dipuraja's has now overtaken for your taste?
-
I think I can vouch for Dipuraja's CTM.
My longtime CTM standard was CK's. I've probably tried every single one on this site and countless others. (Not an exaggeration)
Recently I had moved to Mick/CBM's CTM, as I felt it got me closer to the CTM I remember from the UK.
Dipuraja's is very similar to CBM's, using a yogourt/patak's red masala sauce. The main difference is that Dipuraja's uses slightly less sugar and coconut, and adds almond powder.
To me, this is as close as I have ever got to BIR. I don't however rate Dipuraja's Tikka recipe. I found the finished tikka was overspiced. This may however be my doing. I cut the chicken/lamb up to finished size chunks. Perhaps the intention was to marinate larger chunks (breast into thirds?) and chop later. I did notice that Dipuraja in some of his videos seems to chop the tikka before using.
-- Josh
-
i found the tikka just Ok but given how good CA & lasan are i'm sticking to them.
i did like not using the red food colouring which we've had in restaurant and felt it made a nice change.
-
Perhaps the intention was to marinate larger chunks (breast into thirds?) and chop later. I did notice that Dipuraja in some of his videos seems to chop the tikka before using.
-- Josh
josh this seems to be the 'standard' way to cook tikka in a BIR. That is, a standard sort of chicken fillet, for example, will be sliced in two length wise, marinated and then cooked on the skewer whole. The finished article is then cut into two or three pieces as you mention Dip doing.
-
Got to give a BIG thumbs up for Dips tikka masala with a few toasted almond flakes added at the end of cooking and a few sprinkled on top for garnish, this is the same as my local BIR
I prefer Blades or the Lasan marinade but the main CTM method does it for me ;D
Rob.