Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: chilli chopper on November 04, 2010, 12:45 PM
-
Hey all,
Last night I made the Bruce Edwards curry base - the updated one he listed here on these forums without celery and radish etc.
I want to make a curry with it either tonight or tomorrow so I was wondering if anyone can recommend a particular recipe?
I'm tempted just to make something up myself, but I thought I'd ask here first.
I'm not into massala (creamy dishes) so just chicken curry/madras style ones I'd like to try first.
Thanks :)
I was going to video myself making the base but I forgot. Perhaps i'll do that next time
-
Hi CC
As you've made Bruce's base you could do a lot worse than making his basic curry too which will be madras like:
http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0)
-
Hi,
Looking at that recipe, it only uses 1tsp of the spice mix and a pinch of fenugreek. I wonder if that will change the taste of the base sauce much?
I tried the sauce this morning after blending it and although OK, wouldn't be that nice if that was the main flavour of the curry.
Still I'll probably give it a go but add some garlic too since I love garlic flavour and some green chilli.
I'm not sure if will be of any interest to anyone but I could film it and upload to youtube for comments.
-
...snip...
I'm not sure if will be of any interest to anyone but I could film it and upload to youtube for comments.
Hi
Go for it! why not.
Regards
-
Still I'll probably give it a go but add some garlic too since I love garlic flavour and some green chilli.
Yes I think some garlic/ginger paste (couple of teaspoons) would do nicely, I didn't notice that missing in his recipe.
Fresh chilli, well I wouldn't use it in a madras but if that's what you're used to then why not.
I really wouldn't be tempted on your first try to overdo the spices, use the quantities suggested.
-
chilli chopper,
sounds as if your having a real good time using the site - well pleased for you.
YES - for sure do the video - it's an opportunity for us all to learn and help you at the same time.
BE's madras is a good starting point - the important thing is to learn the basics and then start to run so to speak.
ps it's quite amazing this madras for me personally as when i 1st tied it i thought the spices were too low. i've now come full circle adding in the rest of the jigsaw and changed my mind - Bruce i think actually encourages us to sort of do this in his post.
-
OK I'll ask the mrs to wield the camera in the kitchen for me!
I pre-cook the chicken the way Bruce Edwards suggests, and I'll follow perhaps one of his basic recipes then. I'll make a fairly small curry so I have enough chicken left to make another with different ingredients.
I did make a curry from the original 'Curry Secret' book by Kris Dhillon but it was disappointing. I have higher hopes for this!
I'm not a stranger to curry cooking, but only in the traditional style, so this will be fun at least, even if it all goes to pot
-
I did make a curry from the original 'Curry Secret' book by Kris Dhillon but it was disappointing.
Interesting, I am just re-trying Kris Dhillon's recipes and methodology today. After slowly but surely moving towards a more individual style, I now feel the need to go right back to my roots to remind myself where I started. The stage-1 sauce is just cooling now (one change : I used red onions), and I will try to take some photographs at subsequent stages (when the steam has cleared !). One thing that I know in advance I will do is to double the quantity of sauce per unit of meat, and double the quantity of spices per unit of sauce : in my early days, these two modifications made a considerable improvement to the quality of the final dish.
** Phil.
-
Not sure if this is any use to you but it's a BE based recipe that I developed myself.
Final Recipe - Chicken Pathia, Version 1d, 27 July 2010
Ingredients:
oil, 1 fl. oz.
thinly sliced onion or pepper, a few slivers
tomato puree, 1 1/2 level tbsp., mixed with 2 tbsp water
BE spice mixture, 1 tbsp.
1/2 teaspoon of chilli powder
1/2 tsp dried fenugreek leaves
1/2 teaspoon of salt
1 tbsp of sugar
1 tbsp of mango chutney
2 tbsp of lemon juice
10 fl. oz. (approx 300 ml metric) BE curry base gravy
fresh tomato, a few quarters (5 or 6?)
fresh coriander, to garnish
Method:
heat the oil in a pan, add the onion/pepper mix, and fry up for about a minute
add the tomato paste, mix powder, salt, chilli powder and fenugreek, stir in well and fry up for about 30 seconds
add half the base gravy and stir in well
add the sugar and mango chutney and stir in
add the lemon juice and stir
add the pre-cooked chicken and stir in
cook and occasionally stir for about 1 1/2 minutes then add in the tomato quarters
stir in the rest of the base gravy and let cook until the sauce has reduced to the right thickness
garnish with fresh coriander
-
Interesting, I am just re-trying Kris Dhillon's recipes and methodology today.
You'll find that if you replace the garam masala with an equal quantity of a curry powder (Rajah etc.) in any of the curries that use it they come out much better.
-
I did make a curry from the original 'Curry Secret' book by Kris Dhillon but it was disappointing.
Interesting, I am just re-trying Kris Dhillon's recipes and methodology today. After slowly but surely moving towards a more individual style, I now feel the need to go right back to my roots to remind myself where I started. The stage-1 sauce is just cooling now (one change : I used red onions), and I will try to take some photographs at subsequent stages (when the steam has cleared !). One thing that I know in advance I will do is to double the quantity of sauce per unit of meat, and double the quantity of spices per unit of sauce : in my early days, these two modifications made a considerable improvement to the quality of the final dish.
** Phil.
Thinking about it, now I've made a curry with the Bruce Edwards base (see my next post) the recipe for the Kris Dhillon base seems OK to me - it's just very plain with no spices. So if, as you say, double the quantity of spices per unit of sauce, it should be tastier results
-
I had a go at making the curry tonight, so I thought I'd post my results here.
This is a picture of the first one I made:
(http://www.redjaffa.co.uk/test/first-curry.jpg)
I was very surprised to find that it did actually taste exactly like a standard BIR curry. Hooray! Not the best curry in the world, but it did have 'that' taste.
I followed pretty much the B Edwards basic madras recipe, with a few changes/additions:
To the heated oil I added onions, let them soften then threw in salt, dried fenugreek, chilli powder, tomato puree, spice mix and chopped garlic. Fried this for 20 - 30 seconds then threw in some base sauce. Let this get hot then I added the pre-cooked chicken. once this was all bubbling, I added green chilli and corriander and let it cook for a minute more.
I decided to make another one after I'd eaten the first one (Ihave 2.5 litres of sauce to use up!) so I made a larger quantity in order to take 2 tubs of it to work tomorrow.
I videoed this as you can see here:
curry (http://www.youtube.com/watch?v=JT5vtcyX34A#ws)
My cam battery died before the end so you can't see me add the meat / corriander etc.
I think I prefer the first one I made to this second one since I don't think I added enough of the spice mix to the second one. I also added some cumin seeds to the second one as you can see in the video. I used my industrial sized wok since making the first curry in a frying pan proved a little messy with the sauce splashing over the edges.
Anyway, I've very happy with the results so far :)
When I added the garlic/spices etc to the oil, I could smell that distinct curry house style aroma. :D
-
Fantastic post chilli chopper!
I've never tried any of the BE recipes, but your final curry looks really good.
-
Fantastic post chilli chopper!
I've never tried any of the BE recipes, but your final curry looks really good.
Hi
Great posts, agreed, the final curry looks delicious.
Watching you cook your dish, It is really helpful and interesting to watch these videos and compare how different people cook. I must confess, I was suffering from a constant urge and literally hoping you would and willing you to turn up the gas to cook faster and hotter.
Also a little surprised at what seemed to be minimal amounts of spice added too, but that has already been discussed in this thread - just did not realise quite how minimal they were.
Great effort though! - more posters should upload videos!
Regards
Russell
-
I wish I could have turned up the heat too! But I already had the burner set to max. My stove isn't the best so when I eventually get a new one I'll make sure I get one with a big burner.
Regarding spice amounts, I think I should have put in more of the spice since I did put in more sauce than would generally be considered to be 1 portion. In the first curry I cooked there was less sauce and I think I preferred it since the spice to sauce ratio was a little higher.
It's a shame my camcorder battery died before I finished recording.
I agree that it is useful and fun to watch different people cook. But I guess its a bit of a hassle to upload vids to youtube, especially if you have to convert the video format from your camcorder before being able to edit it.
I'm going to make some more curry on Sat since I'm having the family over for a bonfire. I might have a look on here for some different spice combinations to use with the base sauce.
-
I agree that it is useful and fun to watch different people cook. But I guess its a bit of a hassle to upload vids to youtube, especially if you have to convert the video format from your camcorder before being able to edit it.
It is possible that other video hosting sites are less picky. I use Vimeo by choice, and they have not yet baulked at anything I have attempted to upload.
** Phil.
-
chilli chopper,
picture is immense - well done.
the video is real good learning opportunity for everyone.
the 1st thing that struck me is that i add garlic/ginger paste to the oil (1 tsp, i use ashoka recipe http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438)).
the other main thing jumping out is that i add the base a chef spoon (4 tbsp) at a time - this stops the heat dropping.
as for KD1 i had same experience - in terms of improving this site will do it for you - think of BIR as a jigsaw that you need to tackle a piece at a time and often re visit your steps when you feel the need.
-
Thinking about it, now I've made a curry with the Bruce Edwards base (see my next post) the recipe for the Kris Dhillon base seems OK to me - it's just very plain with no spices.
CC you're quite right about KD's base, the plainness is what I like about it (although it has a little too much tomato for my personal preference). It leaves much more room for spicing variations when you come to make the curries.
Bloody nice looking curry btw for your first go!
Did you keep to the one teaspoon of spices in the first one you made? If so did you feel that it needed more spicing?
-
chilli chopper,
picture is immense - well done.
the video is real good learning opportunity for everyone.
the 1st thing that struck me is that i add garlic/ginger paste to the oil (1 tsp, i use ashoka recipe http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438 (http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438)).
the other main thing jumping out is that i add the base a chef spoon (4 tbsp) at a time - this stops the heat dropping.
as for KD1 i had same experience - in terms of improving this site will do it for you - think of BIR as a jigsaw that you need to tackle a piece at a time and often re visit your steps when you feel the need.
Thanks for everyones comments.
Regarding adding ginger/garlic to the oil to begin with, the reason I didn't is I personally don't like the taste of overcooked garlic (when it starts to brown) and from past experience cooking 'regular' curries, adding garlic for me normally means it is easier to overcook it. That's why I added the onions first so they would release a little moisture to give a little protection to stop me burning the garlic/spices. I think if i did add the garlic first, it probably only fry it for 30 seconds or so then add onions to get a little water in the mix.
That's a good tip about adding the base sauce in increments to keep the heat more constant. I prefer using a wooden spatula for cooking rather than a metal spoon (but I can see teh advantage of using a spoon in this case for quickly adding the spices) so next time I'll add it bit by bit.
Jason
-
Thinking about it, now I've made a curry with the Bruce Edwards base (see my next post) the recipe for the Kris Dhillon base seems OK to me - it's just very plain with no spices.
CC you're quite right about KD's base, the plainness is what I like about it (although it has a little too much tomato for my personal preference). It leaves much more room for spicing variations when you come to make the curries.
Bloody nice looking curry btw for your first go!
Did you keep to the one teaspoon of spices in the first one you made? If so did you feel that it needed more spicing?
Yes in the first one I made (the one shown in the photo) I used a teaspoon or so of the spice mix, a bit less than the amount I add in the video, but I didn't add cumin seeds to begin with.
I brought the second curry into work today. Everyone loves it, which is nice :) It tastes even better today.
-
That's why I added the onions first so they would release a little moisture to give a little protection to stop me burning the garlic/spices.
Jason,
may be worth a try - i add a little base (1 chef) with the spices for this reason.
-
CC, Thanks for making the video and for it being located right there in the post. I genuinely believe you should trust yourself to prepare a Garlic Ginger Paste you can add a little oil to it so it won't burn when making it and cook it along with your tomato paste first. When cooking you can also add a little water to protect it. I think you will find this will take your excellent results to another level again. I am also thinking just how much I could have learned quicker if when I first joined we could have had great videos like yours just placed directly in front of you when reading a post, thanks again.PP