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
nice one gazman I look forward to reading your full post
Quote from: gazman1976 on August 04, 2010, 10:21 PM
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! ;)
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
Hi gazman1976
Very promising & exciting!
Please can you confirm exactly what you do when you 'scraped back'?
Thanks
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
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
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
also the base was made 6 days ago if that helps
sorry
forgot to add
i added a squirt of lemon juice near the end , bout 3 mins to go and stirred in
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.
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
So gazman you didn't use any mix powder or extra spices (other than the deggi, chilli and methi)? Intriguing
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
So gazman, were you able to achieve this again?
yeah i can , its easy , just ned to keep an eye on it ;D