Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: gazman1976 on August 04, 2010, 10:21 PM
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its all bout technique , i just made the most amazing bir curry with same flavour as my local , used ca's base minus spiced oil , not required , its all about scraping back and knowing whn to add the other stuff , technique is key , i will post a full instructon tomorrow - v impressed with my madras lol
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nice one gazman I look forward to reading your full post
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its all about scraping back and knowing whn to add the other stuff , technique is key
I think I agree with you. Numerous base sauces and recipes haven't done it for me. Really looking forward to your next post! ;)
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ok so i made a madras last night , i had sum precooked chicken sat aside , i dont bother marinating it as i dont really see the point as i always eat a madras and the chicken is ciovered in the sauce when eating - i boil a kettle , cut my chicken breat into long thin strips then put in my wok - turn heat up full ~( gas cooker ) then pour the boiling water over it and keep boiling for 4 mins - chicken done
now i used ca's base minus the spiced oil for the madras - i used my wok and turned the gas up high and waited till the wok was smoking - i then put a chefs spoonful of cold reclaimed oil into the pan followed by 1 tablespoon of tomatoe puree , 1 teaspoon heaped of garlic puree and 1 lever teaspoon of ginger puree - kept stirring for 30 seconds only then added a ladle of cold base ( when the base started to heat up and bubble i turned the gas down half way and watched it , the thin base started to thicken so thats when i started to scrape back and stirr a couple of times - i then added another ladle of base followed by 1 teaspoon of deggi mirch and 1 teaspoon of extra hot chilli powder and mixed in - left base cooking for 5 mins then started scraping back and mixing back in - i then added my precooked chicken and a big pinch of dried methi leaves - mixed in and scraped back and left until i seen the oil break ( bout 4 mins ) - scraped all back and put in a dish - it was amazing - not sure if it was a fluke but when i am home tonight i am going to try it again as got loads of base left - hence why i think its all to do with technique - same as JB chef has shown him !
Garry
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Hi gazman1976
Very promising & exciting!
Please can you confirm exactly what you do when you 'scraped back'?
Thanks
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yeah sure , the side of the wok has sauce on it sticking to it , and the botton the sauce was getting thick so i used my spoon and scraped the bottom of the wok and the side so nothing was sticking , ie the thicker it got the more it was sticking, dont know if that makes sense lol, but i kept mixing when i seen it like that
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Hi
Thanks for the explanation.
Also, where was the cold reclaimed oil from please? the base? - I never seem to be able to reclaim any oil when I make CA's base :(
Thanks
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should have made that clearer , its the oil from the bhajis i made lol , i use a cheap asda deep fat fryer and have made well over 150 in the last year , nearly every weekend they get made
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also the base was made 6 days ago if that helps
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sorry
forgot to add
i added a squirt of lemon juice near the end , bout 3 mins to go and stirred in
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Nice post gazman.
In terms of the oil in the fryer - how often do you replace this oil? Having never owned one I am not sure how long oil lasts.
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the oil has been in my fryer for about 6 months now , i tend to just top it up with fresh oil if it gets low - only use the fryer for bhajis as i have another one for chips etc which i obviously replace the oil with that one every couple of months
Garry
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So gazman you didn't use any mix powder or extra spices (other than the deggi, chilli and methi)? Intriguing
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naa , i had mix powder in my airtight jar but i never used it , it was lovely , i am going home tonight to try again
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So gazman, were you able to achieve this again?
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yeah i can , its easy , just ned to keep an eye on it ;D