Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: solarsplace on July 22, 2011, 11:09 AM
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Hi
Well, don't know about all of you ladies and gents, but I'm running out of ideas about where to travel on the journey to curry heaven next... Still got Chewy's base to try and am looking forward to Abdul's new book arriving... but you know, its never the end of the journey.
Have reached a point where most of my curry's are superior to my local TA, but still fall short of my current personal favourite, and what I consider to be the pinnacle of curry excellence which is the Mahaan in Farnham, Surrey (http://www.themahaan.co.uk/ (http://www.themahaan.co.uk/)).
Have had a couple of small ideas...
1) To swap curry 'kits' with a colleague - 1 person portions up some base, spice, g&g, paste etc into 2 identical portions and both persons take an individual portion of ingredients home and cook up a curry. The next day bring in said curry to work and compare results to see if there is much noticeable difference down to technique, plus possibly stove / burner.
2) Planning to experiment with using fresh poppadom frying oil to cook the curry with. Following the Undercover Curry book, have tried bhaji oil - but was not really convinced at the time. However got a TA last week end and opening the TA bag, the smell of the warm poppadom in combination with the curry was fabulous.
So, have any of you got any ideas or plans on what you will cook / investigate next?
Look forward to hearing any ideas, suggestions.
All the best.
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Having made Abdul's base on Monday, I'm going to try either his Chicken Ceylon or Chicken Madras this evening with another attempt at Bombay Aloo :)
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976bar
Looking forward to your observations my friend, Are you doing every thing to the letter,? And what are your impressions on the base so far?
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I am in the closing stages of the tikka masala group test, so I hope to get that done and out of the way this weekend.
I've already made Chewy's base before but I hope to make it again at some point over the weekend and hopefully fit in Razor's Rogan Josh. After that, I hope to try Abdul's recipes, having received the book this morning.
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976bar
Looking forward to your observations my friend, Are you doing every thing to the letter,? And what are your impressions on the base so far?
Hi Hotstuff,
I did follow everything to the letter and I find the base sauce really pleasant and love the slight kick from the Chilies :)
I'll make the dish later and post some pics :)
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Nice 1 guys, good to hear that Abdul's recipe book has produced pleasing results :)
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His book (Volume 1) arrived this morning and having read through the "Indian Restaurant Style" section a few of the recipes call for either Tikka Massala Paste or Kashmiri Masala Paste or Jalfrezi Paste.
I presume that these are the Patak's pastes out of a jar and that the Paneer & Broccoli Jalfrezi could become a Chicken/prawn Jalfrezi by substituting the paneer & broccoli with whatever meat or prawns you choose?
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Hi All,
Well just made my Bombay Potatoes and a recipe from Abdul's book, Chicken Ceylon. I followed it to the letter and it's nice but it's just nice, it didn't blow me away, I found that it lacks/needs something........but can't quite put my finger on it. Maybe it needs another teaspoon of 8 spice? I dunno....
However after trying it, I decided that I would like it hotter, so I added 1 scotch bonnet chili finely chopped to some oil in a pan and after that had cooked through I added 1/2 tsp chili powder stirred this into the oil chili mixture then added it to the ceylon and cooked through for about 5 minutes.
The heat level is now as I would like it, but I still think it needs something. Anyone else tried this recipe yet? If so, what were you're findings?
Anyhow, here are a couple of pictures of the Bombay Aloo and Chicken Ceylon dishes made :)
(http://www.curry-recipes.co.uk/imagehost/pics/7b1defce5ac1366bb87a03e50e8c7dbb.JPG) (http://www.curry-recipes.co.uk/imagehost/#7b1defce5ac1366bb87a03e50e8c7dbb.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/df038ebff194b197cb2e11509bdca780.JPG) (http://www.curry-recipes.co.uk/imagehost/#df038ebff194b197cb2e11509bdca780.JPG)
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Hi 976bar,
I've had quite a few chicken ceylons from BIRs over the years and they have all been at least as hot as a madras. Usually the sauce has been quite dark but with a distinctive coconut flavour.
I've got the same book and hope to try some recipes soon.
Paul
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976bar
Thanks for your honest opinion on the chicken Ceylon,
HS
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Hi 976bar,
I've had quite a few chicken ceylons from BIRs over the years and they have all been at least as hot as a madras. Usually the sauce has been quite dark but with a distinctive coconut flavour.
I've got the same book and hope to try some recipes soon.
Paul
Hi Paul,
It has been a while since I have tried a Chicken Ceylon, but I do remember it being quite hot and certainly to a Madras strength.
I'll be interested to know what you think when you try this dish :)
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976bar
Thanks for your honest opinion on the chicken Ceylon,
HS
You're welcome :) Give it a try and let us all know what you think :)
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Hi Russell
Trawling the shops today looking for the freshest stuff, I picked up a really nice piece
of Salmon, well I would usually marinate it in a tandoori or tikka mix, which is always great.
Then I thought, I'll just pan fry it with a spicy crust instead.
I roasted off some coriander and cumin seeds, then pounded them quite coarsely
(lovely nutty aroma) for the crust. Then I thought STOP, as I had just bought a new jar
of Shrimp and Chilli powder, I thought that, that would make a nice crust with a bit of a kick.
So then, I couldn't make my mind up which crust to use, so I ended up using both. Ha Ha!
Seasoned the Salmon, dunked and squashed it onto the crust, popped it into the pan, crust side down
on hot olive oil and just let it sit for 4 minutes on a medium flame. Flipped it, and gave it 3 minutes on the skin side.
Moved it about a bit in the last minute to baste the sides, plated it, added my secret relish
and let it rest. while I took the photo.
Scoffed the lot, a mixture of flavours, but all good. The coriander and cumin side had it with the crunch,
but the shrimp and chilli was the winner with the flavour.
So, what am I going to try next? Your right It never ends Russell.
cheers Chewy :D
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looks amazing chewy!
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Wow Chewy a Indian/Thai type of dish looks great
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solarsplace,
i've been making a greater proportion of slowboat dishes recently (those with sugar/cream) c/w my norm hot fry dishes (spice/puree) and find i sometimes get inconsistency on the slowboats. this i think i put down to the spice frying and drifting naturally back into hot fry. it's either that or the variation in amount of oil.
in short getting the cooking method/timing optimised for each type of dish.
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That looks brilliant, Chewy! :D I bet it tasted fantastic as well.
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Thanks for the comments lads
Really simple, fresh and healthy dish to do.
Loads of flavours, but nothing overpowers the taste of the fresh flaky Salmon.
My sweet and spicy pepper relish, refreshes and compliments this dish spot on.
cheers Chewy
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Hi Guys
@All - Some great ideas and feedback on Abdul's recipes. Plus Abduls book arrived on Friday, nicely printed, nice pictures, some new things to try in there! - I like the way the portion sizes cater for more than one person, not 100% sure if they scale down well, but good for entertaining.
@Chewy
Very nice effort there :) - I would have never have thought about doing something like that with fish, so many thanks for the inspiration. Pictures look great!
Regards all
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Well I've got to cook for my daughter (her birthday) and friends next week'
I'll be cooking a butternut squash Jalfrezi, a Butter Chicken and I've been asked to cook a Balti.
As I haven't cooked one before, can I ask if anyone can recommend a good Balti recipe?
I guess I'd prefer a more authentic Balti, but a BIR balti will do.
Thanks
Martin
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I guess I'd prefer a more authentic Balti, but a BIR balti will do.
Is there such a thing as a "a more authentic Balti", Martin ? It is my understanding that Balti dishes originated in the BIR trade (to be precise, in Walsall), so unless I am mistaken a BIR Balti is about as authentic as you can get. This is not to suggest that there are not some BIR's that just "badge engineer" Balti dishes, but I'm sure you can do better than that !
** Phil.
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Hi Phil
Get your point but, probably what I'd call a more authentic Balti is what you get in the Balti Belt here in Brum.
Surely all these 'Balti' dishes found in nearly every BIR nowadays are not quite the same?
Anyway, either way I could still do with a recommended recipe. ;)
Martin
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Hi Phil
Get your point but, probably what I'd call a more authentic Balti is what you get in the Balti Belt here in Brum.
Surely all these 'Balti' dishes found in nearly every BIR nowadays are not quite the same?
Point taken, and in complete agreement.
Anyway, either way I could still do with a recommended recipe. ;)
There has been a great deal of discussion of the "ABC" ("Authentic Balti Curry") book (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.0), and it seems to have received very positive reviews. I have not personally tried any of the recipes, but I think you could do a lot worse than trawl through that thread and see if you can find something that is (a) online, and (b) highly recommended, and give that one a go.
** Phil.
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Second Phil's suggestion. The recipes from that book produce top results.
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I agree that the ABC Balti cookbook is a good one. If I made the base again I would reduce the amount of mace and probably the cassia as well. My piece of mace had swelled up to the size of an elephant's ear by the time it was finished.
And of course you can't remove these flavours once done. I got a good result by following the chicken balti recipe but substituted two thirds of the base amount with Chewytikka's base and it nicely toned down the overbearing mace flavour.
Cheers,
Paul