Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: JerryM on September 26, 2010, 10:48 AM
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the ashoka put me onto using green chilli sauce.
i've struggle to get a workable solution - available when needed with effort comparable to the benefit.
the best i've got so far is to freeze whole and slice them with scissors when needed. only trouble is i'd prefer to not always have the heat of the seeds.
hence i thought perhaps a bottle might help - could freeze in say 1/2 tsp amounts.
was passing Newlands Street, ST4 7AE Stoke could not resist another mosey. anyhow they had 3 types and i obviously bought the wrong one - this bottle has mint in it
it may be usefull for tikka but i'm not holding out much hope. it's certainly no good for mains.
i should have spotted the herb "mint" on the pic but the words said "green chilli sauce" - so well hoodwinked.
(http://www.curry-recipes.co.uk/imagehost/pics/770adfd4d24ac7159f5c8eda0bca175f.jpg) (http://www.curry-recipes.co.uk/imagehost/#770adfd4d24ac7159f5c8eda0bca175f.jpg)
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managed to get the real stuff now. it tastes real good straight out the bottle. i'm still a tad sceptical on if the bottle (to freeze in ice cube tray) is the way to go c/w fresh frozen.
does anyone have any thoughts on when best to use during the frying - i've previously tried after g/g paste and at start of adding base. my current norm is to add at the start of base but something i'm wanting to revisit.
(http://www.curry-recipes.co.uk/imagehost/pics/4805e9fe2382b71444e752c63f1fbf5a.jpg) (http://www.curry-recipes.co.uk/imagehost/#4805e9fe2382b71444e752c63f1fbf5a.jpg)
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does anyone have any thoughts on when best to use during the frying
is anyone else using green chilli as std. would appreciate their views on when best to use.
HeyThere (http://www.curry-recipes.co.uk/curry/index.php?topic=3375.msg30275#msg30275 (http://www.curry-recipes.co.uk/curry/index.php?topic=3375.msg30275#msg30275)) seems pretty sure it should be early on "fresh green chillis fried in veg oil " ie perhaps with the g/g paste.
i'm just not sure (tendency to burn/over cook) as they seem to work well when added at the start of adding the base (ie admins jalfrezi).
also any thoughts on which main dishes they should be be used in. Haldi has previously confirmed they are not used in all mains.
it seems easy to say they would not be used in CTM, korma etc but it's not that easy to say when they should be used (except dishes that have "chilli" in the dish name).
someone must have trudged this journey and any short cuts to the answer would be appreciated.
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I usually add chillies when the garlic and ginger puree go in, or at the very least before the first dollop of base goes in. However, I've recently given the Chicken Tikka Garlic Chilli from the Undercover Curry book a whirl and that adds the chillies when all the base is added.
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Hi Jerry
I'm slightly confused by your question. Are you wondering if there is generally always some form of green chilli added during the dish cooking stage?
CHeers
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Ramirez, solarsplace,
appreciate your help. it's 2 questions i was after.
on the 1st question Ramirez has sort of confirmed - i don't think there is a "best" point (concensus) in the frying process to add the green chilli -
a) with g/g
b) just before 1st spoon of base
c) after base in
the 2nd question being which dishes benefit from the addition of green chilli. i've only consistently used it in jalfrezi (in which it's a must). are there any others as searching through the CRO mains recipes it does not crop up much.
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To be honest, I'll add it to any dish when I fancy chomping on some chillies - I quite often bung in some fresh green chillies to CA's Madras. And of course, I add them to recipes that demand it, e.g. Jalfrezi and the aforementioned Chicken Tikka Garlic Chilli.
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Hi Jerry
Blimey, I think question 2 could be a tricky one for anyone to give you a satisfactory answer.
It is hard to say which well known dishes would benefit from some green chilli from those for which it has become, or evolved into an integral if not essential ingredient already.
I can only recall at the moment 2 dishes that have sometimes been served with green chillis and sometimes not, these being a Karahi and Rogan Josh, where personally I think it does benefit from the inclusion.
In fact it is likely any dishes with whole pieces of things like tomatoes, onion or capsicum would likely benefit from the addition. Where as creamy or sweet-ish dishes I think it would likely be detrimental. Surely it would be worse than awful in a butter chicken dish for example?
Not sure if my reply was of any help at all...
EDIT: Having thought about it, and made myself extremely hungry! - I reckon that some thinly sliced green chills would be especially nice with chicken tikka and bombay potatoes :)
Cheers
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capsicum would likely benefit from the addition. Where as creamy or sweet-ish dishes I think it would likely be detrimental.
i think that's it for me too. as Ramirez says works very well in Chicken Tikka Garlic Chilli. i'll certainly try it out in the Karahi too (which i make often - ashoka karahi bhuna).
rogan josh i'm not sure on but i don't feel i've really got close to the BIR recipe (i don't have a yellow sticky for it).
many thanks to u both - given me a good steer (did not want to waste time trying things that others had already dead ended)
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Hi Jerry,
Can't say that I've ever used green chilli sauce, but I do use about 5 thin green chillis, sliced lengthways, in my Jal Frezi. I add them about 2 mins before the dish is done. My idea of a good Jal Frezi, is a hot dish, with a strong taste of 'fresh' green chilli. If you add them earlier, say, before any base goes in, I think that they get cooked for too long. I like them to still have a bit of crunch and I love the instant chilli hit that you get when you bite down on one.
As for when to add the garlic and ginger paste, for me, it goes in firt, when the oil is hot.
Ray :)
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Can't say that I've ever used green chilli sauce, but I do use about 5 thin green chillis, sliced lengthways
Can't agree more on this. Won't be buying anymore bottled green chilli - the fresh stuff is far superior.
Had very disappointing night cooking 3 off curries (with green pepper) identical except for timing of bottled chilli sauce (and shop bought garlic paste). i used 1 tsp of ea through out.
Dish 1 - bottled green chilli and bought garlic paste added just at start of base
Dish 2 - bottled green chilli added with g/g paste (ie at start into hot oil). garlic paste just at start of base
Dish 3 - bottled green chilli and bought garlic paste added with g/g paste
There was not a lot of difference in the taste between the dishes. What was stark was how poor the bought green chilli paste tasted (in the dish) - it could be that i did not use enough but 1 tsp is what i would have use for the fresh stuff.
The garlic paste in dish 3 was a disaster - i think it burns/overcooks in the oil.
Dish 2 i think just edged it ahead of dish 1 which was a surprise.
The only real conclusion is that i need to start again with fresh green chilli and dump the bought bottles.
What was obvious (which we already know i think):
1) adding the green chilli to the oil dissipates the flavour into the dish "it's there but does not stand out". u would not know it was there.
2) adding the green chilli at base time gives a more pronounced flavour (that u need for example in jalfrezi but not in all dishes).
the real question for me was - is the dish better (more BIR) with green chilli than without. at mo can't answer it.
just for peace of mind i will x3 the bottled green chilli on the next curry night ie use 1 tbsp.
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been having a look through my malik info to see if "green chilli paste" crops up. from what i can see and remember it don't jump out as a significant ingredient.
my search being should it go in the base. which i've done in the past and feel it's beneficial. having said that i haven't adopted as std so my feelings must have been that's it's not significant.
or
is it only really used to hot up dishes (say vindaloo, which i know it works very well) and add taste to specific dishes ie jalfrezi
would appreciate any thoughts.
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Jerry as far as Maliks goes they definitely use a chilli paste. Look at the webcam - it's back up now - to the left and nearest to the cooker are three large white oblong containers. Top to bottom they are chilli paste, GG paste, tom paste.
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Secret Santa,
will have to have a look (last time i checked the camera angle was still giving poor view).
the last time i looked at UB's video i found 4 off jars that i could not work out what was in them. if the green chilli paste is one of these then it would suggest to me that it's not common ingredient across dishes but used selectively.
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Jerry/SS
Have you got a link to the webcam please?
Ray :)
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link to original post http://www.curry-recipes.co.uk/curry/index.php?topic=3009.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3009.0)
and direct link admin provided http://www.curry-recipes.co.uk/curry/index.php?topic=3009.msg26659#msg26659 (http://www.curry-recipes.co.uk/curry/index.php?topic=3009.msg26659#msg26659)
i keep Jeera's pic by my computer for continual inspiration.
ps a members report stated that the food is not that good. the thing is that even if this is the case there is much learning on offer. it's better than TV for me. i still intend to try the place out when the opportunity arises
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tried fresh green chilli going in with the garlic ginger paste last night and was not impressed - they end up fried.
the conclusion for me is whole green chilli (or cut pieces) only goes in with base and paste is needed if going in with the g/g paste.
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Jerry, as you know it is a part of the basic sauces and pastes used in The Ashoka kitchen for adding heat and flavour to appropriate dishes and prepared in advance as per the post. I think it just needs some creative experimentation to master it's use. I don't do very hot dishes myself so I don't have it in my curry store within the freezer but do have all the other Ashoka stuff ready and willing. PP
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f the green chilli paste is one of these then it would suggest to me that it's not common ingredient across dishes but used selectively.
Oh that's definitely true Jerry. It only goes into certain curries and always at the beginning with the GG paste etc.
a members report stated that the food is not that good.
I remember reading that. However, since that report, Maliks has got a new large range cooker (positioned to the right of the original and displacing the tandoor oven).
Clearly he's doing something right as his trade has increased.
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Jerry/SS
Have you got a link to the webcam please?
Ray :)
It's on the home page razor: http://www.maliksindian.co.uk/ (http://www.maliksindian.co.uk/)
I can't believe you haven't seen this one, I thought everyone was aware of it. Well worth a watch.
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Cheers SS,
No, I don't think I've seen it. I've seen the many conversations with regards to it but never checked it out. Gonna take a gander at it now.
Ray
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Hi SS,
Don't think the webcam runs whilst to the place is shut, unlike the East webcam which shows older footage. I'll take another look later.
Ray :)
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as you know it is a part of the basic sauces and pastes used in The Ashoka kitchen for adding heat and flavour to appropriate dishes and prepared in advance as per the post.
Panpot,
i have used the paste in the past but at the time i was making lots of changes to what i was making and green chilli sort of got lost in the cracks.
at the time u had not posted on the "freezing" which i too have adopted which has help me considerably in terms of having all the tools "ingredients" available when needed - i now freeze (rather than trying to store in the fridge) what i don't immediately need for the g/g, bunjarra, Secret Santa chilli sauce along with yogurt, ginger root, raw green chilli's.
in short my question if u could help - does the ashoka use both the green chilli paste and pieces of raw green chilli - this would make sense from what i've experienced ie in some circumstance paste is best in others whole pieces are essential. i suspect that paste would be added early ie with g/g and the whole pieces later with base. obviously the paste is quite versatile and could be added later too - hence my question.
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Jerry, I will dig out my notes and see what they do though I suspect using the paste at the same time as the others followed by the fresh chili with the base makes sense. PP
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Panpot,
many thanks - it was aimed at if u'd clocked the whole chillies being used in mains during your visit to the Ashoka.
my thinking being u would not make paste if there was not a need (i know there's a bit of effort but also the inevitable airborne chilli to contend with during the blending). clearly though to make the past u need the whole chillies to hand and if they used them too then my question is answered.
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three large white oblong containers. Top to bottom they are chilli paste, GG paste, tom paste.
Secret Santa,
could not get the direct link to work but managed to get full screen zoom via the right mouse off the website video. the pic quality is not as good as was.
things do seem to have changed - more like dippies all in technique. also the oil is no longer off the base but from the separate container.
the stream still drives u mad - not quite enough info to make use of. i can't see me watching it for long - used to love it too. that malik chappy is a real killjoy - i'll tell him so if i ever get there.
ps the base does not look as good as it was.
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That sauce with the mint in it doesnt seem like a waste at all Jerry. I've noticed a few places use some kind of mint sauce in some mains as well as tandooris and it works well. I've used a tiny bit of english mint sauce in mains with good results. It's now always in my tikkas.
Making your own chilli sauce is really easy too. Buy the chillies from an asian shop and it'll cost about 50p for a couple of handfulls. Why not make a variety and give them as presents too! I've been meaning to put up my photo-recipe but googling a simple one is a good option.
You'll at least know that you're not adding flour/starch to your curries but more importantly it's fun and dead easy.
Why would you want to freeze the sauce though? It's handier in the cupboard/fridge isnt it?
If it really doesnt have much sugar/vinegar/salt in it then you could pour a thin layer of oil on the top to stop it going off.
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chinois,
the waste reference was to what i was after from the bottle - just plain green chilli. i very much agree mint is essential in tikka and it's just recently dawned on me that i don't use enough (there's far more in it than u'd think).
have made the green chilli sauce "ashoka" in the past. i'm still undecided on whether the paste is worth the hassle c/w just adding the green chillies direct. i have a bottle of the pukka green chilli paste in the fridge to use on the next base. i also have the whole green chillies frozen too ready for a side by side comparison.
on the freezing i suppose i've just become too much at home with the principle - the practicalities of having stuff in a plastic bag in the freezer in "ice cube" lumps just seems to work real well for me - currently have yogurt, g/g paste, red chilli paste, bunjarra, garlic paste. i generally try to make fresh for w/ends and use the frozen for mid week.
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tried the Shezan Green Chilli sauce last night for the 1st time. the taste of the sauce straight out of the bottle is very good. slightly more rounded than what i've produced before from fresh green chilli using the ashoka recipe.
i made 3 off plain curry sauce for dipuraja's biryani.
the green chilli sauce was added with the g/g paste in 1 off of the dishes. the other 2 off were cooked as std.
we did not feel the green chilli sauce added anything to this dish (which i know the taste of well from my TA).
i will try it in a few more dishes but gut feeling is really saying that this sauce is solely used for adding extra heat to a dish.
pic LHS and CTR - standard recipe, RHS with green chilli sauce
(http://www.curry-recipes.co.uk/imagehost/pics/cbce91146ebc65c9aa74e0933cdd3f14.jpg) (http://www.curry-recipes.co.uk/imagehost/#cbce91146ebc65c9aa74e0933cdd3f14.jpg)