Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Peripatetic Phil on December 08, 2010, 03:26 PM
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What use (if any) do other forum members make of mustard oil in BIR cuisine ? I ask because I have noticed that it features prominently in traditional Indian cuisine, yet rarely if ever gets a mention on this forum. Thinking of this, I am just pre-cooking my next batch of chicken using 50% mustard oil (the other 50% being rice bran oil).
** Phil.
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Hi Phil
The only time I have used it, is with tikka recipes.
This one is excellent for example: http://www.curry-recipes.co.uk/curry/index.php?topic=4496.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4496.0)
Cheers
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I use it every time i make the f-words tandoori chicken, also everytime i make a curry, when i add the oil to begin frying i add 1tsp of mustard oil, im positive it enhances the flavour of the spices, and you can tell the difference if you leave it out.
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Wow : complex recipe (compared to mine). Two questions, if I may ?
1) What is the significance of "Kushi"
2) What is meant by "3 tsp English mustard (not powdered)"; as far as I know, English mustard (Coleman's, that is) is always powdered, unless you buy the ready-mixed jars, so I am rather less than sure what is meant here.
** Phil.
P.S. Chef Harpal Singh Sokhi uses mustard oil in his Tandoori recipe, but I confess I found it far too overpowering in the finished dish, which is why I diluted in 50:50 for my current batch of pre-cooked chicken.
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every time i make the f-words tandoori chicken
That's the second time I've seen that phrase today, and even substituting the normal obscene value of "f-words" I still cannot work out what is meant. Help, please !
(And many thanks for your comments on adding it during the frying stage).
** Phil.
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every time i make the f-words tandoori chicken
That's the second time I've seen that phrase today, and even substituting the normal obscene value of "f-words" I still cannot work out what is meant. Help, please !
(And many thanks for your comments on adding it during the frying stage).
** Phil.
Hi
F-Word : http://www.channel4.com/programmes/gordon-ramsays-f-word/ (http://www.channel4.com/programmes/gordon-ramsays-f-word/)
Kushi : Sorry no idea, not got the book, maybe someone with the book can help us.
Just use pre-mixed English mustard sauce as sold in jars.
Cheers
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F-Word : http://www.channel4.com/programmes/gordon-ramsays-f-word/ (http://www.channel4.com/programmes/gordon-ramsays-f-word/)
Hmm, I stopped watching his programmes because I couldn't stand his foul mouth; now it acquires celebrity status. Such is the world in which we live :(
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I started off cooking more home style Indian recipes about 30 years ago and used it a lot then. It has quite a strong pungent flavour so I don't use it in BIR style curries and don't imagine it is used much in BIRs but hey if it works it wokrs.
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I agree, i stopped watching Gordon Ramsey for the same reason, i mean i swear but Gordon ramsey seems to use bad language as a sort of catch phrase.
You should try the tandoori recipe though, its the dogs wossits.
http://www.curry-recipes.co.uk/curry/index.php?topic=4182.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4182.0)
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You should try the tandoori recipe though, its the dogs wossits.
In this context, that is a superb phrase : I still can't stop laughing !
And I shall try the recipe, although I suppose it might not work if one doesn't "f" non-stop ...
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I am just pre-cooking my next batch of chicken using 50% mustard oil (the other 50% being rice bran oil).
OK, ate the resulting curry last night and it was Not Bad (tm). This was basically a KD1 Chicken Madras with 1/5 of the oil replaced by surplus lime pickle oil (i.e., the oil which preserves lime pickle, and of which there can sometimes be an excess in any given jar), and with my usual modifications of twice the volume of gravy and twice the quantity of spices per unit volume of gravy, no added garam masala or fresh tomato (in future I shall refer to this as KD1/PT, to save keep repeating my modifications !). The mustard oil flavour clearly came through in the final dish, but it was not overly intrusive as I had feared, so I have now pre-cooked the remains of the chicken in the same sauce as I used for the first batch.
On balance, is pre-cooking in mustard oil beneficial ? No. It is useful as a variation, and there may be some dishes (I am thinking in particular of dhansak) where that particular flavour might be complimentary, but for everyday BIR preparation I can see no benefit.
** Phil.
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This was basically a KD1 Chicken Madras with 1/5 of the oil replaced by surplus lime pickle oil (i.e., the oil which preserves lime pickle, and of which there can sometimes be an excess in any given jar)...
Seriously good idea to use the lime-pickle oil Phil, seriously bad idea to use it in a madras - ya heathen! ;D
If you're going to use the excess oil use it where it has most benefit, i.e. in chicken achari, which usually includes a good dollop of lime pickle anyway.
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Seriously good idea to use the lime-pickle oil Phil, seriously bad idea to use it in a madras - ya heathen! ;D
Well, I don't know if what I make is really a "Madras" anyway. It starts life as KD1 "Chicken Curry", replaces the ground chillies with Bassar Curry Masala, increases the quantities thereof in line with her recommendations for Madras, and then has the other KD1/PT modifications already documented. I could just describe it as a "Chicken Curry", but that wouldn't accurately convey where it lies on the heat axis, so I use the term "Madras" more as a heat indicator than as an accurate description of the curry.
I have tried restaurant Chicken Achari, but it was rather too obvious that it was just a Chicken Madras with added pickles ("achar" = "pickle"), so that was really a one-off experiment.
** Phil.