Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Peripatetic Phil on October 05, 2010, 06:48 PM
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Following my earlier messages regarding a base sauce with no onions (http://www.curry-recipes.co.uk/curry/index.php?topic=5044.msg48464 (http://www.curry-recipes.co.uk/curry/index.php?topic=5044.msg48464)), spiced oil in base sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=5015.msg48460;topicseen#msg48460 (http://www.curry-recipes.co.uk/curry/index.php?topic=5015.msg48460;topicseen#msg48460)) and the use of Bassar Curry Masala instead of ground red chillies (http://www.curry-recipes.co.uk/curry/index.php?topic=5021.msg48461;topicseen#msg48461 (http://www.curry-recipes.co.uk/curry/index.php?topic=5021.msg48461;topicseen#msg48461)), I thought readers might be interested to see pictures of the results. Below are the finished dish, and my usual accompaniments : German alkoholfrei beer, Burmese lime pickle and Elephant atta chapati. I would describe the dish as Chicken Bombay : a mild Madras strength sauce with two hard boiled eggs in addition to the free-range chicken.
(http://www.curry-recipes.co.uk/imagehost/pics/9b11cc21b6a98cc0f53b3e24b3dea1c4.JPG) (http://www.curry-recipes.co.uk/imagehost/#9b11cc21b6a98cc0f53b3e24b3dea1c4.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/5d51596db3f5a111084c2d20f3f8b086.JPG) (http://www.curry-recipes.co.uk/imagehost/#5d51596db3f5a111084c2d20f3f8b086.JPG)
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Hi
Great pictures, looks delicious.
The curry sauce looks so deep red and rich, can't quite imagine it to taste similar to mild madras though, looks like it should be very rich with tomato and garlic and quite spicy.
Nice beer & pickle too :)
Regards
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Chaa006,
love the beer (still have pic in my brain of the waffing sticks they use in germany), can't for the life of me think i would like the lime pickle but the curry certainly looks real good.
please post post the recipe - i guess it must be a traditional dish.
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Thank you both for your kind words. The recipe is a bit ad hoc, since I no longer measure anything other than the spices, but it went something along the following lines :
Using half a free-range chicken, joint, bone, skin and partition, leaving just the two upper wing joints with the bone still in. Slit these last two once longitudinally.
Make a classic Chinese chicken stock, using the bones, skin, end joints, etc., adding leeks and ginger once the chicken flavour has really come out. Add one or two Knorr Chicken Stock Pots to enhance the flavour. When the leeks are thoroughly softened, remove them and the ginger from the stock and puree them (I use a Bosch hand blender) with some of the stock.
Thin the remaining puree to the desired consistency with the chicken stock, liquidise again if desired, add recycled curry oil, about 1/2 200gm tube tomato puree, 1 teaspoon paprika and cook gently for about 20 minutes. While the sauce is cooking, pre-cook the chicken using the Kris Dhillon method and recipe (the puree from Step 2 replaces Kris's stage-1 sauce).
Increase the heat to the sauce so as to achieve a gentle boil, add 2 teaspoons Bassar Curry Masala, 1 teaspoon sea salt, the chicken pieces and two hard-boiled free-range eggs sliced in half. Cook for five minutes, then reduce the heat, add 1 teaspoon ground cumin, 1/2 teaspoon ground fenugreek, 1/4 teaspoon ground coriander. Cook for a few more minutes. Turn off all heat, add about 1/4 teaspoon garam masala (or more if desired, to a maximum 1/2 teaspoon), stir gently, garnish with fresh chopped coriander if available and serve accompanied by Elephant atta chapati, Burmese lime pickle, and a good cold beer.
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Nice one 006 (you don't know 007 do you? He still owes 40 Rothmans).
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Hmm, Chaa007 might have been Andy Reid : does that ring any bells ? Mind you, he was definitely a non-smoker, so it seems unlikely !
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He told me it was Bond, Big Jim Bond. Bugger, I'll never get that angle grinder back I lent him either.
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Ah, that 007 : odd bloke, seemed to keep changing his accent as if he were not confident in his roots ...
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Alcohol free beer and organic chicken? You don't purchase organic knitting yoghurt as well do you? My curry is consumed with speckled hen and a spoon.
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Holy sh*t!
Is that beer really ?18 a bottle? (http://www.alcoholfree.co.uk/product_info.php?products_id=195 (http://www.alcoholfree.co.uk/product_info.php?products_id=195))
What the.... that's not right!
EDIT: My retarded - that's for 24 bottles.
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Oh for the good old days of Speckled Hen, Marstons, and all those other wonderful bottled British ales : sadly the liver has issued its final public warning, and -- not wanting to end up like George Best -- I have heeded its cries for mercy. As to free-range, if ever you've has the misfortune to eat a battery-hen curry (a well-known supermarket own-brand, for example), you will know that it tastes like cardboard, so by buying only free range not only do I know that the bird has had a better lifestyle (albeit rather short), I also know that my curries will have flavour and texture !
Clausthaler Extra Herb : the link you give is 17.99 for 24 x 330ml; I buy from Beers of Europe (http://www.beersofeurope.co.uk/beers/cgi-bin/Beers_of_Europe__Clausthaler_71.html#aDEC190 (http://www.beersofeurope.co.uk/beers/cgi-bin/Beers_of_Europe__Clausthaler_71.html#aDEC190)) at 26.97 for a case of 20 x 500ml (330ml is never enough for me !). Also the alcoholfree.co.uk one is Clausthaler Classic which is a bit sweeter on the palate, and not as satisfying to my mind; I used to swear by Main Thaler but sadly that has completely disappeared, and Clausthaler Extra Herb is a pretty satisfactory substitute.
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Nah, you're right 330ML is just too small. If you eat BIR though you are eating cheap chicken though surely?
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BIR = "cheap chicken" is probably true in many cases, but the chicken used in Messrs *********'s own-brand non-pre-packed curries is truly tasteless. For a while I would buy one of their curries for cheapness and then re-spice it to my own taste, but it didn't take me long to realise that no amount of re-spicing can disguise the blandness and texture of their chicken. I don't know whether Halal restaurants use battery hens or not, but I do know that the proprietor of one in New Eltham (S.E. London) once proudly told me that every week he would go to watch the hens being slaughtered so that he could tell his customers with confidence that he could personally guarantee that they were Halal.
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I suppose with amount of chilli I stick in my curries I could bung in a sewer worker's sock and not notice...
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Chaa006,
wow - only can admire u're cooking pedigree.
and by the looks of it beer too. for me i would add banks's and that Landlord stuff from near the alleged beer or ale capital Huddersfield.
the recipe quite intrigues me on the possibility of getting an impoverished BIR version. will report back if i get anywhere with it.
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Thank for your kind words, Jerry. But when you wrote "an impoverished BIR version", did you by any chance intend to type "improvised" rather than "impoverished" ? I rather hope that you did !
Incidentally, I now realise that when I described the recipe, I forgot to clarify that I use what most have called "spiced oil" and I call "recycled oil" (because I don't make it specially; it is just the skimmings from the most recent curry) at every stage in the proceedings, including the pre-cooking of the chicken.
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"improvised" rather than "impoverished"
Chaa006,
of course u're correct. i suppose i've only been used to BIR and for whatever reason have never been able to find anything sort of "traditional" that i like. my mind does remain open and positive. a good friend even made me a highly rated traditional dish once but no joy - well not for me.
just a question on the recipe - is the fenugreek seed. i've not used the seed for quite a while but my recollection is that it is very different to the powder or the leaf (methi). the rest of the "fudge" i think i can do and looking fwd to trying out next time i have base.
ps it's a me too on the oil front. best wishes,
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Hi Jerry,
Methi powder is infact ground methi seed, quite different to dried methi (kasoori methi) which are the dried leaf.
Ray :)
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Yes, all of the "ground whatevers" in the recipe were ground seeds of the whatever rather than being ground leaves or any other part. I don't normally grind my own spices, I just buy them in bulk from Indian grocers, but I did grind mustard seeds of various colours when I was trying to follow Chef Harpal Singh Sokhi's recipes for Tandoori Chicken & Chicken Tikka -- I just couldn't believe that he would use Coleman's mustard, so I felt obliged to grind my own !
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Methi powder is infact ground methi seed
Razor,
many thanks albeit disappointing news - i'd thought fenugreek seed was sort of a bit aniseed. have now wet finger tasted the methi powder i all ready have (from CA's aka) - it tastes for me worse than the leaf.
makes the pot even more interesting i guess.
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Hi Jerry,
i'd thought fenugreek seed was sort of a bit aniseed.
Think you may be getting confused with fennel seeds here. They have an anise note to them.
have now wet finger tasted the methi powder i all ready have (from CA's aka) - it tastes for me worse than the leaf.
lol, sorry to hear that Jerry, I guess it's like marmite for you, you either love it or hate it :P
Ray :)
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got round to trying a BIR take on Chaa006's recipe.
not that successful - i found in gradually tweaking the recipe i ended up at madras - i was aiming for a very tomatoey bassar based curry that was a bit different.
dish 1 recipe is given below. on dish 2 i took out the methi and mix pwdr and upped bassar to 2 tsp and puree to 4 tbsp. on dish 3 i reduce bassar back to 1 tsp and added 3 off cardamom with the g/g paste.
i had a look at KD2 recipe which adds coconut milk. this may move it in the right direction. other than that i'm struggling to get it away from "madras". i feel i need to taste BIR version to get a better steer.
dish 1 recipe:
oil 1 chef
g/g paste 1 tsp
methi 1 tsp
bassar 1 tsp
mix powder 0.5 tsp
salt 0.25 tsp
tom puree 2 tbsp
bunjarra 1 tbsp
chilli 0.25 tsp (trs v.hot hence low amount)
base 360ml (60ml for spices)
lemon dressing 1 squirt
fresh frozen coriander 1 tbsp
dish1
(http://www.curry-recipes.co.uk/imagehost/pics/0fe624376c9defcbaf9a2cbeab6babd6.jpg) (http://www.curry-recipes.co.uk/imagehost/#0fe624376c9defcbaf9a2cbeab6babd6.jpg)
dish2
(http://www.curry-recipes.co.uk/imagehost/pics/afa4aee8c6105cfc26607f41ff91c6da.jpg) (http://www.curry-recipes.co.uk/imagehost/#afa4aee8c6105cfc26607f41ff91c6da.jpg)
dish3
(http://www.curry-recipes.co.uk/imagehost/pics/4e4c2c4024b1d27177cfbb612f5307d1.jpg) (http://www.curry-recipes.co.uk/imagehost/#4e4c2c4024b1d27177cfbb612f5307d1.jpg)
back of spoon scraping
(http://www.curry-recipes.co.uk/imagehost/pics/3583dbdd7dedcfde3da0060d6df082c1.jpg) (http://www.curry-recipes.co.uk/imagehost/#3583dbdd7dedcfde3da0060d6df082c1.jpg)
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got round to trying a BIR take on Chaa006's recipe.
i had a look at KD2 recipe which adds coconut milk. this may move it in the right direction. other than that i'm struggling to get it away from "madras". i feel i need to taste BIR version to get a better steer.
Thanks for the feedback, Jerry. I think in retrospect you are right -- the dish is really a "Chicken Madras with added eggs" rather than a "Chicken Bombay" per se. It is a while since I last has a Chicken Bombay, but my recollection is that it is lighter in colour than either you or I achieved, and less heavily spiced. What a shame I didn't see this message yesterday : we went to the Taj of Kent last night (Tuesday Night Special : one starter, one main course, one side dish, one rice or naan :
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Chaa006,
had real good fun trying it out. it's all part of the learning for me.
dish 2 was very nice and will try some coconut flour addition on next make. dish 3 was quite a surprise - the actual curry was very similar to madras i know from a local restaurant. it was also 1st time i had tried frying cardamom - something i intend to work on - would like to get the cardamom flavour more into the dish. the intense taste from crunching one in the dish is for me - to die for.
it may take some time for me to try out a "BIR Bombay" as my local TA don't list the dish and same goes for my fav restaurant in the midlands. at least now it's on my radar.
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had real good fun trying it out. it's all part of the learning for me.s on my radar.
Ah well, that's good news at least :)
would like to get the cardamom flavour more into the dish. the intense taste from crunching one in the dish is for me - to die for. in the midlands. at least now it's on my radar.
Yes ! I think that the first few times one bites into a cardamom in an Indian restaurant, the sensation is out of this world : I used to describe it as "exploding in a ball of flavour", and I can still recollect to this day (from 45 years ago) what an amazing sensation that was. Sadly one gets inured to it, as with all good things, and although of course I still cook with them it is far too long since I had a real "cardamom moment" :(
** Phil.
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I can still recollect to this day what an amazing sensation that was.
me too. sadly the north west BIR's don't seem to let them slip through like they do in the midlands. i think i'm going to have to add a few via spice ball into the base as i felt frying from dry did not work that well. alternatively i might initially try adding a few to the cooked base.
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the intense taste from crunching one in the dish is for me - to die for.
It's certainly an acquired taste though Jerry. I can remember the first time I bit into one in a curry, I thought I'd been poisoned!
Of course now I just take it in my stride, that and the fact that I haven't seen any whole spices in BIR curries for a long time.