Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: JerryM on August 24, 2011, 04:01 PM
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a basic assumption that i've followed without question is that tarka is garlic ginger paste.
various question marks led me to try out just garlic paste. i was surprised to find i did not miss the ginger.
this begs the question do BIR use more than 1 off tarka ie have both g/g paste and garlic paste.
the thinking being that perhaps g/g works better in some dishes and g on it's own in others.
(http://www.curry-recipes.co.uk/imagehost/pics/4419a4859d503c56375945719e743b79.JPG) (http://www.curry-recipes.co.uk/imagehost/#4419a4859d503c56375945719e743b79.JPG)
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a basic assumption that i've followed without question is that tarka is garlic ginger paste.
I find it very strange that you should have followed that assumption Jerry. A Tarka is a fried
garnish (added at the end of cooking a curry) consisting of some combination of (generally whole) spices and onions (and maybe including garlic and/or ginger)
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a basic assumption that i've followed without question is that tarka is garlic ginger paste.
various question marks led me to try out just garlic paste. i was surprised to find i did not miss the ginger.
this begs the question do BIR use more than 1 off tarka ie have both g/g paste and garlic paste.
the thinking being that perhaps g/g works better in some dishes and g on it's own in others.
Hi Jerry
A Tarka or Tadka is much more than G&G and is used at the beginning of most BIR dishes. It just means tempering herbs and spices in hot oil, to release flavour.
A second Tarka can be used at the end of cooking a dish as a flavour enhancer.
A good Tarka example is my Madras Video Recipe and the Tarka Dhal Video Recipe explains the second Tarka.
cheers Chewy
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many thanks CA/Chewytikka,
i shows what i suspected that i clearly don't know enough about tarka.
i did not know of the 2 types or categories yet i believe i use both ie i fry the spices at the start and i also use bunjarra at the end (although i seem to have a growing preference to add earlier ie just before the base).
it's the 1st type that i have particular interest in. i now suspect that BIR's have a pot of garlic/ginger paste and also a pot of garlic paste. the use being dependent on the dish.
i have no proof of this only the observation of leaving the ginger out and trying the garlic only in a few dishes.
the question is does anyone else suspect this. as a very loose general rule i think the g/g would go in hot fry dishes and the g only in "cream" dishes.
in short i've only used g/g paste to date and now i think i also need garlic paste on it's own too.