Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Cooking Methods => Topic started by: Kashmiri Bob on July 17, 2024, 02:06 PM
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The following is based on my observations of a Balti being made in Birmingham. Not at a fancy Balti restaurant. The place is quite unassuming and the exterior is not much to look at. Inside, it's basically a cafe, with just 4 tables. Not much else, except for a standard glass fronted chiller cabinet, which contains pre-cooked kebabs, pakoras, etc. The pre-cooks for the baltis are also kept here. Pakistani cooking. An extensive Balti menu. All the favourites and more. Separate sections on the menu for non-balti curries and the Desi specials, e.g. Karahi. I have been here several times and, usually, the balti dishes are, most definitely, top notch. They do small and large sized baltis.
So I can see my balti being made in the back. The usual iron grated hobs are about 12 feet from where I stand. Nothing out of the ordinary. Lots of battered in aluminium frying pans stacked on shelves behind the ovens/hobs. A large stock pot of base gravy (cold) on one of the back burners. It's quite thin and seems to be darker in colour than the norm. I can't see the ingredient/spice containers. All of the cooking equipment is in a corner and the ingredients are just out of view from my standpoint. Standard steel chef's spoons. A smallish steel ladle for the gravy.
So far, in total, I have watched 7 baltis being made for me. All for takeaway. 3 different chefs and they all do exactly the same thing, which is where things start to get interesting. I have not seen anything like this before. I am guessing it may be a type of bhooning. I don't know for sure. If anyone recognises the technique, or has any ideas, fire away. So what is different? Well, on my first visits a seriously dented frying pan was used. Pretty sure it had been fashioned so it sat on the hob at a peculiar angle, with the handle projecting out front, but oriented lower than it "should be". So the pan is titled slightly (lower at the front) At this point I assumed that this was being done so the contents of the pan pool here. However, after my latest visit and trying to simulate this myself, I am not so sure if this has any significance. Perhaps something related to speeding up reduction; will have to think more about this.
So, three baltis (no pun intended) ordered for my latest visit. 3 pans this time too. Not overly bashed in. Lined up on the burners side-by-side. Again, titled pans. All of the pan handles were angled slightly downwards at the front. I imagined putting a sprit level across them all and it would be bang on plumb. The chef has somehow wedged the pans into the grates. They looked rock solid to me. Going nowhere. Indeed, after doing this, the next time the chef touched any of the pan handles was to take them off the burners, when each balti was ready.
After adding oil finely chopped garlic and onion was put in each pan. Pre-cooked meat next and all the base gravy for the balti (6 ladles for the 2 large baltis, I missed the number for a small (lamb) balti I had ordered). A single, very gentle stir for each pan. We are about 3 minutes in now. Some ingredients pinched in occasionally. Not many. The pan prep time for these dishes was 20-25 mins. During this time the chef (same as the other chefs did) but his spoon into each balti 3-4 times. Each time he would lift (not stir) the sauce, and put it back again, close to where it was in the first place. So carefully. It looked almost in slow motion. No rush whatsoever. As calm as you like. Just lifting it up by about 2 inches. Moving the sauce around. I can't over emphasise how carefully this was being done. As plain as day he did not want to disturb the contents of the pan unduly and had no intention, whatsoever, of getting any sauce up the pan walls. I couldn't help thinking, blimey, this is new territory, for me anyway. No pyrotechnics either. Next thing they are all done, each pan clean (nothing sticking), straight into TA containers and bagged. Got home over an hour later. Still crazy hot (temperature wise) TA curry. Still way too hot to eat. Dry-extra dry dishes. In the past I have done deliveries for a Bangla TA. Even with an insulated box a 1 hour plus delivery was inviting an "arrived cold" comment.
Any road, I have since tried this approach at home. Great results for recent ultra-dry baltis. Hot cardboard too! So what's going on? Bhooning, checking for catching on the bottom of the pan, both? Something else?
Rob
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Interesting observations Rob and indeed food for thought for those on the balti journey.
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Yes, it's certainly a head scratcher. Minimal "stirring" (to reduce heat loss) is mentioned in Misty's account/recipes of the Shababs balti. However, watching his Balti chicken video there is an absolute whirlpool of stirring going on (by comparison) It's catching too. His balti does look beautiful though, right up to the very end of the video where, unfortunately, it appears to have gone wrong.
https://mistyricardo.com/balti-chicken-shababs/
I was thinking last night there was something else I noticed this time at The Tilted Pan. It was subtle, but this chef sometimes appeared hesitant (with the spoon). I had put this down to having the best view so far this time around. So the previous chefs probably did the same. Could be that he was actually looking for something, and correcting himself. I wonder if he was looking for hot spots. For the really dry dishes I do get some catching on the bottom of my pan. Not really thought about it too much. It doesn't stick/burn ( I use a lot of oil). Interesting that the chef's pans were clean as a whistle afterwards though.
To be honest, I am absolutely flying with the baltis at the moment. It's all down to Mick's base. Still, I wouldn't say no to a quick tutorial from the TP chefs. Maybe, one day.
Rob
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A few more observations/thoughts based on another (not that recent) trip to the TP. This time they had moved the tables around and I was able to see some things better. Same set-up for making the curry. Pan wedged and tilted. Was able to get an idea of the amount of heat (burner) used. It's got to be full on or close to it. An inferno. Also saw the chef spooning off excess oil this time. 3 CS. Guessing around 80 ml. This oil is put in a container on a wall shelf behind the burners. Minimal stirring again. 20 mins plus to complete the curry.
Have found reference to not stirring being critical for the formation of Maillard reactions products (MRPs) when cooking (in general). I guess we've all seen and remarked on how chefs just "leave" the curry alone for a while. But the amount of time here is on a completely different level. This is no rush-job curry. I suggest this is the old school method and what I am seeing is a masterclass demonstration of it in use. I suspect most of the TAs etc dropped this method many years ago, the contemporary approaches prioritising speed over quality.
Here are some photos of a TA dish I ordered and posted on here over 10 years ago. Old school? I think so.
(https://i.ibb.co/DHVh9QSy/920bab08aa4bf85bc4f995b0fa92aa8b-1.jpg) (https://ibb.co/dwWFPDzq)
(https://i.ibb.co/jZZDHvhg/858202f4ee3398cc64fa46636b442135-1.jpg) (https://ibb.co/DggQLD45)
(https://i.ibb.co/0j0zbHNW/c04451f111e051ff9fb120c10bf8ab44-1.jpg) (https://ibb.co/ccWsn45p)
Rob
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The vindaloo TA photo earlier was from Shazanz, Birmingham, 2014. Found a couple more photos.
(https://i.ibb.co/xK7jTkDb/d0827839020010a0828736334857749f.jpg) (https://ibb.co/JWs7J1KT)
Chicken madras
(https://i.ibb.co/SwjPGKH2/7e68252bfa469576de39c1fd8418cdfd.jpg) (https://ibb.co/239yHjRw)
Rob
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The Tilted Pan method using a domestic hob. Just a few snapshots. Lid on when everything is in the pan. Took off briefly to take photos. In the last photo the curry is not finished. Not long to go though. Another 5 mins or so.
(https://i.ibb.co/Mx82fVdv/DSC-0797.jpg) (https://ibb.co/wFJ07Wtk)
(https://i.ibb.co/rfFVZb11/DSC-0798.jpg) (https://ibb.co/S75zKQ99)
(https://i.ibb.co/cSq9tkVR/DSC-0808.jpg) (https://ibb.co/W4CXFGj7)
(https://i.ibb.co/8ggPMPc9/DSC-0810.jpg) (https://ibb.co/b55N1NJX)
Look at the state of my hob knobs. Had the great idea of soaking them in bike chain degreaser. Got rid of the grease, but also the bloomin' chrome coating. Painted them silver but It's all flaking off, so they are not looking their best. Not paying £40 for a replacement set though. I shall repaint them.
Rob
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Just seeing pics of takeaway vindaloo from back in blighty hurts my heart and at the same time, lifts it. I make a decent curry occasionally but man, those oily paper wrapped containers (foil back in the day) bring such good memories. Long way to fly for a curry for me though…
Keep posting Rob. Love these.
Robbo
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A couple more from the same place. When I was going here the chef was already quite senior. I suspect he is not there any more. Limited choice in the curry department these days. Their menu has chicken tikka masala, chicken bhuna and lamb bhuna. Three biriyani dishes: chicken, lamb, mixed sherpur. That's it.
Quibani gosht
(https://i.ibb.co/NgvCmpYJ/d41d3a5bbb73f5637e658b8144fe2df5.jpg) (https://ibb.co/7xfCRVyZ)
Lamb madras
(https://i.ibb.co/1fww53C8/37620b39afc82ecb40905768c26b625f.jpg) (https://ibb.co/5WffydQB)
Rob
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Looks like I have misread/misspelled the gosht curry. It should be Qurbani gosht (mutton fry). Plenty of ideas/recipes online.
Rob
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Leftovers from a while back. Chicken madras, I think. Not sure. Could be a Ceylon.
(https://i.ibb.co/tTqMR9Gv/DSC-0177-1.jpg) (https://ibb.co/VcgW6s1z)
Rob
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Not quite as obvious compared to what I have seen at the TP itself. But the technique is also in use here.
Also nice to see a single portion clay pot biryani again. This time with regular bottled rose water.
https://youtu.be/f19WnlUPp8w?si=cGWo7g_ZKCZr2fQ8
Rob
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Balti chicken (ginger) and basmati rice.
(https://i.ibb.co/SDz2wF98/DSC-0686.jpg) (https://ibb.co/WNLQvmYw)
(https://i.ibb.co/p6VqWnP5/DSC-0707-1.jpg) (https://ibb.co/DPcdGLbT)
(https://i.ibb.co/xKZF87K6/DSC-0703.jpg) (https://ibb.co/V06wpq0T)
(https://i.ibb.co/3HdPh9h/DSC-0688.jpg) (https://ibb.co/ZCXbTpT)
Rob
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Balti chicken (spinach)
(https://i.ibb.co/n8rbvLhC/DSC-0736.jpg) (https://ibb.co/pr2x8LCy)
Rob
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Balti chicken (ginger) and basmati rice.
(https://i.ibb.co/SDz2wF98/DSC-0686.jpg)
Rob
This looking particularly divine, Rob.
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Balti chicken (ginger) and basmati rice.
(https://i.ibb.co/SDz2wF98/DSC-0686.jpg)
Rob
This looking particularly divine, Rob.
Thanks. Good to see you back. Hope you are OK.
Rob
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Thanks Bob. Is this gnger balti chicken on the site?
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Thanks Bob. Is this gnger balti chicken on the site?
Have made this one before and thought had gone over how to do it; maybe not, am getting forgetful these days. So it’s Mick’s balti base, 2 tsp chilli powder option, salt to taste. For the balti, 20 g root ginger. Finely chopped/julienned, 50/50. The chopped ginger goes in at the start (with the garlic). Most of the juliennes go in half way through cooking, along with 2 tsp (or more) of ground ginger powder. A pinch of GM/ground ginger to finish. The remaining juliennes are for garnish. The amount of ginger additions (and salt) can be adjusted according to taste. That’s it. So not much to do really. If, as I have done in the past, also grated in some lime zest towards the end of cooking, it would result in a Balti chicken (ginger & lime).
Should add, I did read somewhere that the sequential addition of chopped and julienned is important, when the aim is to emphasise notes of ginger in a curry. So I am not just making it up as I go along.
Rob
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Chicken curry. Rik’s baked onion base paste (I added several cloves of garlic and some green pepper this time). With saag bhaji and rice. Had some chicken wings that needed using so made a Chicken fry. The wood fork is for added Birmingham street food cred. All good.
Incidentally, was looking over the Tilted Pan’s menu online the other day and noticed something I missed before. So in the Balti section it clearly states “serves two”. I have never seen this before anywhere else for what is, or usually is, a standard BIR TA curry portion. Fits with their 2 rotis or 2 naans free offer with each curry. Also in line with my homemade smaller portions being more than adequate for me.
(https://i.ibb.co/C5c1w0cP/DSC-0858.jpg) (https://ibb.co/d0TWfKTm)
(https://i.ibb.co/hRnStKHs/DSC-0848.jpg) (https://ibb.co/1fpkw9KZ)
(https://i.ibb.co/zVG4Fw6S/DSC-0822-1.jpg) (https://ibb.co/jkgrzFJL)
(https://i.ibb.co/0VtsVz35/DSC-0833.jpg) (https://ibb.co/JFQ3FSPZ)
(https://i.ibb.co/VYKS5m28/DSC-0817.jpg) (https://ibb.co/tpdsFX85)
Rob
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That's got my juices flowing for my leftover Chicken Bollywood Blast. Saag looks good Rob. Any recipe for it?
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Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.
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Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.
Why don't you make currys any more? Is it for health reasons? I fear for anyone who consumes more than a single BIR style curry each week, given all the oil and salt. I've been told my blood sugar level is too high. I am labelled as pre-diabetic. Eating lots of kormas in the 1980s and dhansaks more recently can't have helped. MY GP also says my cholesterol is/was too high and I should consider taking Statins. I switched from full cream milk to semi skimmed and made a few oither changes to get the cholesterol under control. I'm still working on the blood sugar because they can only test it (hba1c) every 3 months, at least if there's much chance of picking up a change.
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That's got my juices flowing for my leftover Chicken Bollywood Blast. Saag looks good Rob. Any recipe for it?
Not an exact recipe Dave. Expect will of got most of it from on here somewhere.
Have been using fresh spinach lately. It’s often on yellow sticker. The big bags, not sure on amount. Steam it. After wilting down one bag, can cram another one into the basket. I use a potato masher to force the liquid out.
A little oil in the pan with chopped fresh garlic (lots) first, followed by chopped onion and salt (lots). A little turmeric powder. Chopped fresh tomato. A squeeze of lemon.
(https://i.ibb.co/84RjhM43/DSC-0763-1.jpg) (https://ibb.co/KzQ916zZ)
(https://i.ibb.co/7JWMGVBp/DSC-0765.jpg) (https://ibb.co/svwxFQc1)
All mixed in. Usually store at this point, as a pre-cook. Frozen.
(https://i.ibb.co/cXDp7LHL/DSC-0767.jpg) (https://ibb.co/wrMbxsXs)
Partial defrost and take enough out for a portion of bhaji. A little oil, or butter. More salt (to taste). I like to add some fresh chopped green chilli. A local TA use a masala in theirs; it’s fabulous. The Bangla Lounge or the Bangla Kitchen, I can’t remember. Here I used Jalpur GM (1/2 tsp), which is quite a lot, given its pungency; it’s heavy on black pepper too. As standard for the saag bhaji, fry hard and hot whilst bashing the living daylights out of it. It should catch. I have a small black iron frying pan for this, which is best, but I can’t find it.
(https://i.ibb.co/93sGHMYv/DSC-0768.jpg) (https://ibb.co/846Xgh8B)
Next time will try a chaat masala. Julian has said that some kitchens use it like a GM. Also, Yorkshireindian has suggested recently, I think, something on the lines of chaat masala being the secret to many of the TA side dishes.
Chicken Bollywood Blast? :)
Rob
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Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.
Hi Martin. Hope you are keeping well. Thanks for your comments. Should be getting really busy on the cooking front soon. Just waiting for my local Asda to yellow sticker their dispo BBQs. Should be imminent. They will be clearing them out (along with the sun tan lotions and potions) to make way for the Christmas items. Last year they dropped the price to £0.67 each. Planning a lot of Kashmiri/Tandoori lamb chops. Some platters too. So will also be revisiting the kebab shop chicken seekh kebab. In the next batch of baltis will have a go at the Balti Exotica. A combination of lamb, chicken, king prawns (and fruit) in a medium balti sauce. Best wishes.
Rob
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Basic Prawn curry. Planned to add mushrooms, but forgot to buy any. So went with spuds.
(https://i.ibb.co/LXMnmqfQ/DSC-0870.jpg) (https://ibb.co/cSPD0pdb)
(https://i.ibb.co/5XXVmWSf/DSC-0874.jpg) (https://ibb.co/SDDpbXM9)
(https://i.ibb.co/vC8sTHT7/DSC-0880.jpg) (https://ibb.co/rKJbzmzC)
Rob
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A few more general thoughts/conclusions on tilting the pan when making BIR curry.
In a nutshell, it allows the gravy/curry to be reduced for longer periods and at significantly higher temperatures than the (contemporary) approach we are familiar with. This is explained by differences in the surface area of the pan in contact with the curry. Other factors that facilitate the higher temperatures are a) more oil is used and b) stirring is kept to an absolute minimum (throughout cooking). Counterintuitively this means preparation of the curry will take longer. In fact, the cooking time is often doubled.
This is a technique that is still used in some TAs/restaurants. It is combined with rich/aromatic base gravies and pre-cooks. Seasoned oils (including bhaji oil) are also used by some establishments. Collectively these techniques underlie the old school BIR curry approach. This for many will solve the missing 5% (and some).
Most TAs/restaurants nowadays do not do this. Too slow.
Rob