Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Unclefrank on February 19, 2011, 11:34 AM
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(http://www.curry-recipes.co.uk/imagehost/pics/37c82dee50c20c6304d6183084af0e18.jpg) (http://www.curry-recipes.co.uk/imagehost/#37c82dee50c20c6304d6183084af0e18.jpg)
I love this dish very tastey.
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That looks really good, could I have the recipe please.
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Here we go extra
http://www.kushibalti.co.uk/recipe3.htm (http://www.kushibalti.co.uk/recipe3.htm)
And here is the base sauce recipe
http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4283.0)
Be careful when adding the spices i take the pan off the heat for about 3-5 minutes before adding the spices they burn very, very easily.
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Hi UF,
I was surprised to see that this recipe differs quite a bit to the one they published in the Authentic Balti Curry book. I also noted that they mention it being the general balti version. I did the books recipe last night in the the ABC topic I posted, have you tied it as well? If so, how would you compare them?
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Hi Axe i havent tried the King Prawn Sagawala from the ABC, will try it soon though and will get back to you.
Also can you see the pics of the Kushi recipes i did ?
With the two different recipes you can understand why if you order King Prawn its always quite expensive i thought it was because of the prawns but its the amount of ingredients for just 1 person.
The taste i get from my Chicken Sagwala is like a "calmed down" version of a Jalfrezi but still with that green pepper and green chilli kick.
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Now the bandwidth has reset the pics are now viewable. :)
I attempted a chicken sagawala yesterday, based on the books recipe again but replacing the spice mix with the IG mix. It wasn't too bad but not worthy of posting on here. The next time I do this dish, I will follow your example and try this one.
What I like about this dish, is that it is almost a one pot meal. Again last night, I made stuffed paratha to accompany it. They are so easy to do and will be working on other recipes to 'stuff' with. :)
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Again last night, I made stuffed paratha to accompany it. They are so easy to do and will be working on other recipes to 'stuff' with. :)
Do you make your stuffed paratha from scratch, Axe ? I ask because I buy frozen parathas in bulk (less than GBP 4-00 for a pack of 20), and once they have part-crisped on both sides they are very easy to slit open (like a pitta bread, only even easier) and then shovel the stuffing on. I really think of paratha as being like pappadom : far simpler to buy than to make !
** Phil.
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Phil, yes, I do make them from scratch. I've not tried frozen and can see the advantage of this, but I must say that they are very, very easy to make.
I simply take a measure of chapatti flour, half as much water and a pinch of salt. Mix, kneed for 3 mins, rest for 30 before rolling out and cooking or rolling out, stuffing, then cooking. Both with a brush of ghee. Delicious! Have a look at the video in my post here: http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55076#msg55076 (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55076#msg55076)
:)
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I simply take a measure of chapatti flour, half as much water and a pinch of salt. Mix, kneed for 3 mins, rest for 30 before rolling out and cooking or rolling out, stuffing, then cooking.
Now that is interesting, because I had always understood that paratha were traditionally made with white flour, not with atta. Have you tried with white, and if so, what differences did you notice ?
** Phil.
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Hi Phil,
Now that is interesting, because I had always understood that paratha were traditionally made with white flour, not with atta. Have you tried with white, and if so, what differences did you notice ?
** Phil.
A paratha, is essentially a chapatti with added ghee. You make up the dough (using Atta or wholemeal flour) in the same way as you would for chapatti, then brush with a liberal amount of butter ghee, fold in half, brush with ghee again, fold in half again, then roll out to a round about 3 - 5 mil thick.
Dry fry on a tava or non stick frying pan, on both sides until the familiar little blisters appear, then brush again with the ghee before serving.
The frozen ones that you mention, I have tried frozen before and they are very nice but the ones I've used are not really what I would describe as a BIR/TA paratha. It's almost like a flaky pastry when cooked.
Ray :)
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Phil, i'm sorry I haven't tried white flour.
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Yes, on looking at my library once again, I see the authorities are split on this one, with more favouring the atta approach than the white. The only two I have been able to find so far who support my white thesis are E P Veerasawmy, who writes
The very finest flour, called Mydah, is used, but ordinary pastry white will answer the purpose
and Meera Teneja, who simply advocates plain flour. My impression is that the frozen ones are indeed made with white flour while BIRs in general use atta, making the latter rather heavier than the frozen as Ray has already noted.
** Phil.
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Hi Phil,
My impression is that the frozen ones are indeed made with white flour while BIRs in general use atta, making the latter rather heavier than the frozen as Ray has already noted.
Mmm, not really Phil, the folding process is to some extent, similar to making flaky or puff pastry. of course, the frozen varieties are lighter than the BIR version but only slightly.
The Kushi method (ABC) is good too, whereby you roll out the dough as thin as you can, brush with a good amount of butter ghee. Then, you roll it up like a Swiss roll, then spiral the dough around it's self, flatten, and roll out. This method pretty much guarantee's an even 'round'.
Ray :)
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Just another observation on the frozen ones.
To me, they almost seem to be more of a frozen 'batter' than a dough. I've not tried this but I wonder what would happen should I let one defrost completely? Would it turn to liquid?
Ray :)
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OK, I think we've done this one to death (!) but in passing I have just checked the Shania pack of frozen paratha, and that definitely claims to contain wheat flour rather than wholemeal; the colour (almost pure white) would tend to support this.
On a vaguely related track, I bought some cumin papad from my local grocer (because they were so cheap), and being only half as thick as my usual Madras pappadom they were real hell to cook, but they are very nice and definitely "moreish". About GBP 1-10 for 200g (maybe 20 to 24 in pack). The manufacturer (Madhu) recommends frying at 200C one at a time for no more than three seconds, then draining vertically.
** Phil.
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I've not tried this but I wonder what would happen should I let one defrost completely? Would it turn to liquid?
No, they just go soft and still cook just fine.
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There is another method of folding whereby the dough is rolled out then concertinaed before being rolled in a spiral, this produces a very flaky paratha when cooked.
Phil, the advantage to making your own at home is that you can also flavour the dough with anything you like, such as cumin, chilli, methi, etc.
We should have started another topic for this, sorry Frank.
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Phil, the advantage to making your own at home is that you can also flavour the dough with anything you like, such as cumin, chilli, methi, etc.
True. It's just that the day is so short (only 24 hours, in most cases), and there's so much to do once you have retired ...
We should have started another topic for this, sorry Frank.
Signature changed accordingly !
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Malc,
Just about to knock this up but straight away I need to ask you a few qusetions mate;
a) Did you use 8 cloves? Seems a hell of a lot for 1 portion?
b) Did you fish out all the whole spices before serving? I don't fancy crunching down on that lot during my meal.
Hurry, I'm about to start :o :o :o
Ray ;D
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Probably to late now but did you mean this recipe or the Prawn Sagawala in the book? If you meant the book recipe, yes I did follow it to spec. I tried heartedley to fish out all the hard spice but failed to find the cardamon and and but four of the cloves. The cardamon was never found so I must have eaten it but the clove was, boy do you get a kick of it when you crush that bewtween the teeth!
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Sorry Malc,
Yes I did mean the Prawn Sagwala. Anyway, I did the dish and fished out the whole spices before adding the base sauce.
I was surprised how mild the spicing was considering that there were 6 tsp of kushi spice in there. Now, I'd done this for the wife so I was under strict instructions to leave out the fresh chilies. Personally, I think that the dish needed them as I thought that it was a little bland on the first taste. The wife loved it how ever but still prefers my Veg Bhuna.
Ray :)
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Your summary is pretty close to my thoughts. The dish certainly does need the fresh chilli in it. I halved the amount on the first go just to be safe and felt that it was still mild.
As for the whole spices, I guess being whole they don't deliver anywhere near the level of flavour they would do ground. Contact surface area perhaps?
I had a cinnamon stick fall apart in the pilau I did yesterday and that certainly delivered higher levels of flavour.
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Hi Axe try these was a bit of a spur of the moment thing
http://www.curry-recipes.co.uk/curry/index.php?topic=5536.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5536.0)
The cauliflower mixture can be used to stuff parathas on its own.
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Thanks Frank, it was this very topic you posted that inspired to create the stuffed paratha in my ABC topic. Of course I wanted to keep it on topic hence the reason I used the Kushi Kebab Keema.
I will of course be trying your recipe as it sounds fantastic. This is an area that I will be looking at in further detail over the coming months.
Thanks once again.
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No worries Axe.