Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: chewytikka on July 29, 2011, 09:17 AM
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Hi All
Having a laugh in a local BIR last night and got the Boss to
knock up a curry as the kitchen was cleaning down after a busy night.
A bit tongue in cheek as everything is very special and unique, but the
finished curry was in fact, really tasty.
cheers Chewy
"http://player.vimeo.com/video/27029883"
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Great video Chewy! ;D
How does it come to be that you end up in the kitchen recording a video of the boss making a curry?! Obviously not some random encounter ;D You do seem to have a pretty good relationship with them. Is this the place you've got a lot of you BIR insight from?
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Brilliant stuff Chewy!
I am definitely going to make this one just need some special puree, special masala, special sauce, special gravy, special chicken and Voila! Special jalfrezi.
bon vid
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Hi Chewy
Splendid vid, loved it.
Is their'special high quality ghee' the same make as the can on the stove do you think? ;)
Any idea if they really add anything to their tomato pur
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Very good video,had to laugh though he kept going on about special this,special that etc then we caught a glimpse of a Pataks's jar at the end sitting on the shelf!!!
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Hi Ramirez
Naz is a good mate of 30 years and we were just having a laugh, he offered
me a supper and decided to cook it himself as the staff were busy cleaning down.
Just an impromptu vid, thought it turned out funny, especially when I asked him
what it was again, at the end.
Think I'll have to set up a Boss Master Chef Competition. ;D
Yes, this is one of the BIR kitchens I've been involved with over the years.
Malc
Just a high quality expensive Butter Ghee
Tom Puree spiced, Yes, but I don't know what with.
I do know a couple of Chefs which are using blended/sieved tinned
plum tomatoes instead of puree.
cheers Chewy
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I was expecting to see Bruce Springsteen!!!! ;D
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Great vid CT thanks for posting it.
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Thanks for posting, very good video
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Chewy,
Absolute quality mate, i am really enjoing your contribution to CRO ;D.
The thing i picked up mostly about the vid is that our method of cooking BIR in the home is the correct way.
Just need the special tom puree now i can guess the rest ;D
Last but not least keep off the drink ;D ;D ;D
Alan ;D
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Thanks for this one CT. Loads of special ingredients going on there!
Cheers,
Paul
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Chewytikka,
best video i've seen - very much appreciated.
i will defo try to make this dish as it really does gel with me. it does look very much along the lines of sylheti.
gut feeling for me was the spiced tom puree is Secret Santa chilli sauce. trouble is that don't sit with the separate bottle of tamerind but it could be just kept separate to suit wider dishes.
the masala sauce looks like powder.
i presume curry powder was mix powder.
i like the idea of the squeeze bottles - will make life a lot easier than glass bottle/jar (will save my lemon dressing bottles from now on).
the pan and spoon looked part of the plot yet the boss clearly had last laugh - boy he can cook.
many thanks
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aiming to make base this week depending on weather (pizza still priority and mid week deal at local restaurant to good).
have written out yellow sticky recipe in preparation as a starting point:
oil 1 chef (4 tbsp)
pre cooked chopped onion 0.5 heaped chef (3 tbsp)
g/g 1 tsp
chilli powder 0.25 tsp
mix powder 0.5 tsp
base 1 chef
secret santa chilli sauce 1 chef
green chilli sauce touch ~1 tsp (currently using Shezan brand)
nagga pickle sauce touch (still to purchase)
parker21 red masala 1 chef
meat
base 300 ml
pre fried sliced onion & green pepper large pinch (~2 tbsp)
sliced fresh green chilli pinch (~1 tsp)
fresh coriander good pinch (~1 tbsp)
have not included the tamerind sauce as it's in the chilli sauce. will use oil in place of the ghee.
out of curiosity intend trying a variant of bought garlic puree in place of g/g paste.
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aiming to make base this week depending on weather (pizza still priority and mid week deal at local restaurant to good).
have written out yellow sticky recipe in preparation as a starting point:
oil 1 chef (4 tbsp)
pre cooked chopped onion 0.5 heaped chef (3 tbsp)
g/g 1 tsp
chilli powder 0.25 tsp
mix powder 0.5 tsp
base 1 chef
secret santa chilli sauce 1 chef
green chilli sauce touch ~1 tsp (currently using Shezan brand)
nagga pickle sauce touch (still to purchase)
parker21 red masala 1 chef
meat
base 300 ml
pre fried sliced onion & green pepper large pinch (~2 tbsp)
sliced fresh green chilli pinch (~1 tsp)
fresh coriander good pinch (~1 tbsp)
have not included the tamerind sauce as it's in the chilli sauce. will use oil in place of the ghee.
out of curiosity intend trying a variant of bought garlic puree in place of g/g paste.
Hi JerryM
Glad you liked the Video and that your going to have a go at making it.
Just a couple of points
The Ghee is important, as it adds to the flavour.
The squeezey bottle sauces are what they use for garnish/decoration
on the plates, none of which have any heat in them, even the Naga
has just a trace Naga flavour not the heat.
The green sauce is fresh Coriander and Mint leaves blitzed.
The Jhal Red masala is the same as mine:-
4 tbsp Yoghurt
1 tsp each of three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour
Be great to hear how you get on with this..
cheers Chewy
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chewytikka,
help much appreciated.
the video really gelled for me.
the recipe is tantalising - i can normally get a good feel what a dish will taste like - this one i can't but the ingredients suggest it will be a fav.
the ghee is something i struggle with ever since buying on KD1 (curry secret) recommendation. my fav BIR's only use rec oil.
since chriswg recommendation i've started using veg ghee (in place of marg introduced in the ashoka recipes). it's a different thing though to butter ghee as i don't see it for frying.
i must admit i was starting to add up the units of chilli and more than relieved on the bottles and heat/flavour comment. i do like the idea of the naga flavour.
the green sauce is a surprise. i've been using bottled green chilli sauce for a good while and had automatically jumped to it as a conclusion. since working on masala i've become a real fan of green chilli, coriander and mint as a trio and can see how the fresh bottle would work well. will add to todo list.
the parker21 masala is along similar lines. i will bring the recipe i'm using upto date and amend the post.
best wishes,
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have started prep.
local shop owner suggested making my own nagga sauce (he hand no branded but had the chillies).
had not bought nagga before and assume they are pukka. one thing for sure i have found the missing ingredient for vindaloo. in past have never been able to get lip burn at home - these chillies certainly do that.
this sauce really gels with me - the flavour is all chilli and just a little burn when in the juice. i can see me using it a lot.
nagga sauce:
2 off nagga (cut tops off and deseed)
400 ml tin toms
lemon dressing 5 ml
stick blend in tall plastic jug container to keep splashings out of harms way.
the green sauce i'm not sure on. it's sort of quite dry or sour. i'd normally be tempted to add salt or sugar but conscious these are already added from the base and the dish recipe.
again the shop owner said to make. pick out by eye coriander and mint so that the coriander is 1/3rd of the mint. then remove stalks (thin coriander stalks don't need removing) add rest of ingredients then blend. i left the seeds in 2 off of the chilli but removed from the rest.
green sauce:
fresh mint leaves 20g (40g as bunch)
fresh coriander leaves 7g (11g bunch)
thin green chilli 3 off
thin red chilli 2 off
1 off fresh tomato (i used 200 ml chopped tinned)
water 100 ml (just enough to help the blending)
had real good time shopping and making - many thanks chewy and the boss.
(http://www.curry-recipes.co.uk/imagehost/pics/dc0fab1bc76a4e4d6725fa37b134e8a5.JPG) (http://www.curry-recipes.co.uk/imagehost/#dc0fab1bc76a4e4d6725fa37b134e8a5.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e1996e04cf031d06a029ad6207c76257.JPG) (http://www.curry-recipes.co.uk/imagehost/#e1996e04cf031d06a029ad6207c76257.JPG)
green sauce, nagga sauce, secret santa chilli sauce
(http://www.curry-recipes.co.uk/imagehost/pics/855ddfb72165fccef3cd3eb207d4927d.JPG) (http://www.curry-recipes.co.uk/imagehost/#855ddfb72165fccef3cd3eb207d4927d.JPG)
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nagga sauce:
2 off nagga (cut tops off and deseed)
400 ml tin toms
lemon dressing 5 ml
Jerry
Is there another chilli you could use to make this sauce?
Can't get nagga around here
Yes, I know it won't be nagga sauce as such, but I want to give it a try
HS
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Hi
Scotch bonnet or habeneros will do with seeds. Although only 1/2 to 1/3rd the heat of a naga, it will still be damn hot with seeds. Just double up on the chillis I would suggest.
Barry
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Hi
Scotch bonnet or habeneros will do with seeds. Although only 1/2 to 1/3rd the heat of a naga, it will still be damn hot with seeds. Just double up on the chillis I would suggest.
Barry
Cheers Barry
Lemon Dressing? which one, there are so many different varieties
HS
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nagga sauce:
2 off nagga (cut tops off and deseed)
400 ml tin toms
lemon dressing 5 ml
Jerry
Is there another chilli you could use to make this sauce?
Can't get nagga around here
Yes, I know it won't be nagga sauce as such, but I want to give it a try
HS
I prefer Habanero's to Naga's, not quite so hot but a much better flavour :)
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Thanks 976bar
What lemon dressing do you use ?(if any), Could I use just lemon juce?
HS
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Thanks 976bar
What lemon dressing do you use ?(if any), Could I use just lemon juce?
HS
Hi HS,
I don't use lemon dressing, I just use natural lemon juice from squeezed fresh lemons :)
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Hi HS,
I don't use lemon dressing, I just use natural lemon juice from squeezed fresh lemons :)
Cheers 976bar
That will do for me ;D
HS
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Hi HS,
I don't use lemon dressing, I just use natural lemon juice from squeezed fresh lemons :)
Cheers 976bar
That will do for me ;D
HS
You're welcome :)
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have started prep.
local shop owner suggested making my own nagga sauce (he hand no branded but had the chillies).
had not bought nagga before and assume they are pukka. one thing for sure i have found the missing ingredient for vindaloo. in past have never been able to get lip burn at home - these chillies certainly do that.
this sauce really gels with me - the flavour is all chilli and just a little burn when in the juice. i can see me using it a lot.
nagga sauce:
2 off nagga (cut tops off and deseed)
400 ml tin toms
lemon dressing 5 ml
stick blend in tall plastic jug container to keep splashings out of harms way.
the green sauce i'm not sure on. it's sort of quite dry or sour. i'd normally be tempted to add salt or sugar but conscious these are already added from the base and the dish recipe.
again the shop owner said to make. pick out by eye coriander and mint so that the coriander is 1/3rd of the mint. then remove stalks (thin coriander stalks don't need removing) add rest of ingredients then blend. i left the seeds in 2 off of the chilli but removed from the rest.
green sauce:
fresh mint leaves 20g (40g as bunch)
fresh coriander leaves 7g (11g bunch)
thin green chilli 3 off
thin red chilli 2 off
1 off fresh tomato (i used 200 ml chopped tinned)
water 100 ml (just enough to help the blending)
had real good time shopping and making - many thanks chewy and the boss.
Hi Jerry
Your stirling efforts inspired me to get cracking myself.
First I made the Green Chutney, which is pungent and an Indian Classic.
Then I turned it into a much milder dipping sauce by adding the
Mango pulp, really nice, sweet with a slight green chilli after taste.
CHEWYS HARI CHUTNEY
into CORIANDER MINT MANGO SAUCE
1 Bunch fresh coriander, top half, keep the stalks for the Freezer.
Roughly about half the amount of fresh mint leaves
2-inch lump of fresh ginger, skinned and chopped
3 green chillies, topped and deseeded
3 tbsp Lemon Dressing or Lime
Salt, to taste
A little Water, as needed
Blitz all ingredients till it forms a smooth fine paste, adding a little water if necessary.
Use it as is, mix it with yogurt, add it to a salsa or soft cheese spread,
or add 1 raw mango, chopped or 250ml of Mango Pulp and turn it into
great dipping sauce for your samosas and pakoras etc...
Store in a airtight jar in the fridge, should keep for a few days.
cheers Chewy
(http://GreenChutney.jpg)
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hotstuff,
any brand of lemon dressing. i use KTC down to what the shop stocks.
it is getting to the finer point of "curry" and not an essential but the dressing is quite different to lemon juice. i used to use lemon juice and would not go back.
the lemon dressing is not as harsh. from the ingredients its a watered down version with added sugar and some citric acid giving a nice liveliness. i can drink a spoon of dressing but not the otherway round.
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Chewy,
i like your recipe much better for sure and will adopt. the better balance of the coriander will make a huge improvement.
i'm all set for cooking Saturday.
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hotstuff,
any brand of lemon dressing. i use KTC down to what the shop stocks.
it is getting to the finer point of "curry" and not an essential but the dressing is quite different to lemon juice. i used to use lemon juice and would not go back.
the lemon dressing is not as harsh. from the ingredients its a watered down version with added sugar and some citric acid giving a nice liveliness. i can drink a spoon of dressing but not the otherway round.
Cheers Jerry,
Think I will try both and see which one floats my boat ;D
HS
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Thanks guys looking forward to hearing how you get on Jerry. PP
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this dish did not disappoint. a real big thankyou to Chewy and the boss.
i put sylheti on the yellow sticky recipe but have now put bahar.
the green Hari is crazy. it should not work but it does. i will still go for Chewytikka's recipe going forward though.
the naga sauce is a real gem - i ended up adding 2 extra tsp (3 off in total).
this recipe is a personal fav and is a keep. special for sure.
ingredients togo
(http://www.curry-recipes.co.uk/imagehost/pics/62fa7b2299ad22f59a3da3785d8c77c6.JPG) (http://www.curry-recipes.co.uk/imagehost/#62fa7b2299ad22f59a3da3785d8c77c6.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e37b95aeea74cb9048db4721f09b41d4.JPG) (http://www.curry-recipes.co.uk/imagehost/#e37b95aeea74cb9048db4721f09b41d4.JPG)
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this dish did not disappoint. a real big thankyou to Chewy and the boss.
i put sylheti on the yellow sticky recipe but have now put bahar.
the green Hari is crazy. it should not work but it does. i will still go for Chewytikka's recipe going forward though.
the naga sauce is a real gem - i ended up adding 2 extra tsp (3 off in total).
this recipe is a personal fav and is a keep. special for sure.
ingredients togo
(http://www.curry-recipes.co.uk/imagehost/pics/62fa7b2299ad22f59a3da3785d8c77c6.JPG) (http://www.curry-recipes.co.uk/imagehost/#62fa7b2299ad22f59a3da3785d8c77c6.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e37b95aeea74cb9048db4721f09b41d4.JPG) (http://www.curry-recipes.co.uk/imagehost/#e37b95aeea74cb9048db4721f09b41d4.JPG)
Hi Jerry
Looks great and not too much dye in there, judging by the photos.
Your precooked onions look good, is there only haldi in there?
Curious to know why you've renamed it Bahar. I've heard the name before
but have no experience of a restaurant Bahar dish?
great effort
cheers Chewy
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Chewytikka,
yes pre cooked are 0.25 tsp turmeric and little pinch salt, simmer 10 mins in water to just cover. they work well - had inconsistency in past trying to fry fresh at dish frying.
i don't use any colouring.
the bahar comes down to what the guess is for the tom puree - i used secret santa chilli sauce which i use for madras. the best i can describe a bahar is a mix of madras and jalfrezi. if tom puree was used then it's not bahar and no rename.
i was well pleased with the overall taste and taken aback by how the individual tastes show through too. i did not add meat so that i could really get the taste of the sauce - it was spot on and see noting to improve other than the green sauce but even that's very fine tuning.
should point out that i pre fried the sliced onion/green pepper before starting the dish and placed in a bowl until adding back at the end. i would normally pre fry a batch in the wok.
many thanks.
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made the bahar version 3 off times in total over the week that i had base - all 3 off did not disappoint. i was pleased with how consistent the result was.
one point of interest was the nagga sauce. that immediate "nagga" taste dissipated into the sauce over a day or so in the fridge and was less hot in the dish as a result. i think you could add more chilli to the sauce than i originally used. i would x2 the chillies next time ie 4 off per 400g chopped toms and perhaps even think about adding in some seeds.