Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Curry King on November 23, 2005, 09:56 AM
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Its been out a couple of days who's made what and what was it like, im going to order it just havn't got round to it yet? ;)
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Hi CK
I'm going to have a go at the weekend
I am really intrigued by the precook veg method
There loads of spices in it, including star anise, cloves and black cardamoms!
That's really going to get some extra flavour in it
You make a spiced water first which you reduce down with other fried spices and the veg.
No flavour is lost!
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Ive just made the base sauce and pre cooked chicken. im now leaving it to marinate a bit in the spices for a few hours, ill av it for supper and well see wot happens.
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A little while ago, someone was asking how mustard was used in curry houses.
It's used in the book's chicken/lamb tikka recipe
Apart from the mustard, I can't believe how close it is, to the recipe I begged from a chef
http://www.curry-recipes.co.uk/curry/index.php?topic=352.0
It's even got Kashmiri Masala in!
Do you remember us asking about the red sauce added to CTM
Well, there is a recipe for that too (with kewra water?)
It would seem far more than the marinade we supposed
He uses coconut powder too (like I was shown at Bengal Cuisine)
His mint sauce has fresh ginger in
That took me years to find out
Most things are, as we observed, but it's the knowledge gaps he's filled in
This book is the real deal
I can't wait till the weekend, to try it
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Yes Im really impressed with this book, its great to see this kind of book from a proper chef, the only others that comes close is KD and the 100 baltis I think
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tried it last night and its really nothing different to what any of us have done before. the mrs liked it but i didnt think it was anything special. None of "that taste" here - unless i messed up somewhere down the line. I think i prefered the bruce edwards base!
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Hi vin daloo
I'm not even slightly surprised that it doesn't have the 'taste'. I think we've proved here that the taste comes more from reuse of oil, leaving the base to mature for a day and making a new batch before the old one runs out and mixing the two, more than it does from the type of base used. Needless to say these are all things no chef is going to put in a book, not if he still wants customers at his restaurant anyway.
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Hi All,
Have already got my ingredients set out for a curry cookathon from the book at the weekend. The only thing is I could only find powdered Mace and not whole so will have to guess how much to use. Maybe 1/2 tsp??
I am going to do the basic Balti first and will report my findings.
Ray
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Hi All,
Will be getting the book only if to see what goes into the mysterious red paste we have discussed before. Will keep you posted.
Steve e
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I'm not even slightly surprised that it doesn't have the 'taste'. I think we've proved here that the taste comes more from reuse of oil, leaving the base to mature for a day and making a new batch before the old one runs out and mixing the two, more than it does from the type of base used. Needless to say these are all things no chef is going to put in a book, not if he still wants customers at his restaurant anyway.
Yes , you are right
There is no way these recipes will have the taste, because the taste is in the base & the oil.
I am tempted to visit his restaurant, and see what flavour he is getting
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the sheek kebab doesnt seem right either with all them chillies. ive never had one with finely chopped green chillies in it! I look forward to trying the onion bhaji though cos mine are total crap! (ive been making the batter too thin and cooking at too high a heat by the look of things)
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I am tempted to visit his restaurant, and see what flavour he is getting
Pete
Would you go in undercover, so to speak, or declare your huge interest in the book, the restaurant and the cooking, perhaps in the hope of getting invited to see the kitchen? I'll visit, if I get a chance and would almost certainly keep a 'low profile'.
Regards
George
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As the chef has opened up and written this book, i think you should ask him via the website or email to Mr Haydor then everyone can read his reply.
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One of the questions I?m interested in is: Are the recipes the Authentic ones that they cook in the restaurant or are they adapted to the home-user? Anyone know anything about that? (I dont own the book yet)
Also, if you planned to visit, are there any chances of seeing a balti made first hand. You can only try ;)
Maybe if enough peeps are interested, you could all meet up for a balti evening and make it a really good curry evening. Sounds cool huh?
You could even contact the local rag and tell them you (we or a group of us) like the book and plan to make a pilgrimage (from all over the country) to mr Haydors restaurant and cook the food, eat the food and talk about the food. Im sure it would be only great publicity for his book, and if you describe us as the best, most serious curry club there is on the net (only the truth), it might be cool expedition which yields results.
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Hi Ashes,
Reading the text of the book it seems the recipes etc are what the restaurant makes for it's customers and have not been adapted.
Some recipes may seem a little different in small ways to what we are used to but then again each restaurant can have a different method of making a dish anyway.
I have e-mailed the info line and I have found I have got a couple of replies to questions I have sent to the restaurant ( or whoever gets the e-mails ) and I don't think you need to buy the book to contact them yourself on their website www.baltibook.co.uk if you have some questions.
It would be a great idea to meet up en-mass for a night at the restaurant but the logistics of getting a big group together is quite a hard task. Might be worth a seperate posting on the site to gauge interest.
My own thoughts on the book so far is that it has generated an interest for me as there are a number of things different to the base and recipes we have on this site at the moment which gives me the inspiration to get cooking.
I am going to follow the book this weekend and report but in the meantime I think it is worth ?9 of anyones money to buy it and give it a go.
It may be a short book but for the price of a curry I consider it a good addition to my ever increasing curry library.
Regards
Ray
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Looking at the recipes and comparing them to recipes I have seen first hand in BIR kitchens I would be amazed if they arent the real deal