Curry Recipes Online
Curry Base Recipes => Curry Base Chat => Topic started by: Ian J on November 28, 2005, 12:00 AM
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This is my first recipe from the above discs, kindly sent to me by raygraham, many thanks.
I watched both discs a couple of times to familiarise myself with the techniques.
I?m going to make a Chicken Tikka Balti
I was running low on some ingredients, the main item I needed was menthi (spelling as from DVD); I assumed this was ground fenugreek leaves. I?d recently thrown out a jar so needed more. While scouring the shelves for more items to buy I actually found some powdered methi, so used this instead of buying the leaves and grinding them myself.
Interesting note though the powdered methi is actually yellow, looks like cornmeal.
I still believe that the ginger should be used whole, I have a screen grab from the disc which I will post to gauge opinion.
I broke from the DVD instructions in some ways:
I added 500ml of oil to the onion boiling at the beginning (DVD states 2 tbsp)
I boiled it for the required time then pureed the whole lot.
Thought I?d made a big mistake though in not removing the oil before blending as the when the blended mixture was returned to the pan no oil was evident at all.
I added the rest of the base ingredients as directed, :) the oil started to come to the surface after heating for a short time.
I skimmed oil off for 20 or so minutes and got back around 300ml
This is as far as I have gone to at the moment; I?ll be making the remaining items tomorrow for our evening meal.
The chicken Tikka is made as per the DVD.
The base actually tastes nice at this stage and has a much better consistency than the KD base. My partner tasted it and she thought it had much more depth of flavour than the KD base too.
I?ve left the base off the heat now for over an hour and yet more oil is coming to the surface, I will skim this off tomorrow before making the final dish.
The smell of the raw base cooking was much less noticeable this time; I can only assume the oil creates a barrier reducing the smell.
I personally don?t mind the smell and my partner copes with it as she knows it?s the prelude to a curry, (sound like a good name for a pop group)
I will post the outcome of the recipe tomorrow evening.
I agree with Ray that watching the curry being cooked gives a much better idea of how things should look.
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Hi Ian,
Nice write-up.
I think we are all getting the idea that more oil is not such a bad thing after all. As you say it does seperate out and can be skimmed off. The main point is the resultant oil has such a wonderful depth of flavour given by the base sauce that it then adds loads more to the next curry you make and so on.
I reclaimed the oil from the Kushi book recipe yesterday ( after adding more then it said ) and the flavour is brilliant!
There is a debate as to whether the "Menthi" is powdered or leaf. Looking at the video it could possibly be powdered as it looks too light in colour for the leaf variety. I use the leaf myself. The Kushi book uses Fenugreek Seeds in it's base.
The fact you have got a good base shows it doesn't make so much difference.
I actually made a Chicken Tikka Masala yesterday from the DVD. The only addition I made was adding about a quarter of a block of Coconut. It was really super. This recipe for CTM is a fair winner for me.
Good Cooking
Ray
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This base looks much more promising than the KD one, maybe because it's got less water (not sure on this as don't have KD base recipe to hand) but the flavours seem much fuller.
Definitely looking forward to this evenings meal.
Have decided to make a CTM for Jane and a CT Balti for myself.
Did you think the measures for the spices in the video looked a little larger than those in the instructions?
Some of them looked as though a heaped spoon must have been used.
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Hi Ian,
Yes, I see what you are saying but I used measures as per instructions using a set of measuring spoons.
Mind you, when you watch Indian chefs at work they either pick up amounts in their hand or use the tip of a large spoon so accuracy doesn't seem to be so vital for them. Make the dishes as you see and you can always adjust things the next time round if you think they need it.
Have a nice meal and let us know what you think.
Regards
Ray
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Have spent more time today skimming off the oil and I have to say at this stage it's the best base I've ever made.
I could happily eat it with very little else added.
I can taste the black pepper which is giving it a nice bit of warmth in the throat.
Sorry I'm posting so much but I really haven't been so excited about a base since my 1st go at a KD base many years ago.
This has got something about it.
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Is it possible to some of you have tried the recipes from the Balti Kitchen DVDs to post the recipes? I am especially interested in the CTM recipe from there.
Thanks.
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Hi Ian,
I am sure there are quite a few on this site who share your excitment and enthusiasm over a new venture.
I for one have always been excited trying a new base, method or recipe and amongst the disasters and dissapointments there have been some memorable curries.
You will find the base reduces down even more in the final dish and gives it a thicker texture with a slightly more intense flavour.
My sauce, pre-cooked meat and final dishes all looked just like they do on the video and ?I am certain you will get the compliments you deserve for your efforts.
The rice ( if you like rice ) from this video is just like you get at the take-away, nicely aromatic and the addition of the butter gives it that extra something.
Don't forget to consider adding some block coconut to the CTM if you are bold. I find it lifts the dish from very nice to near perfect. The kids love that one!
Regards
Ray
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Is it possible to some of you have tried the recipes from the Balti Kitchen DVDs to post the recipes??
Payal
Hi Payal,
I have some of the discs copied as a document including Base Sauce, Pre-cooked Chicken and the Balti Chicken recipe. I will type up the Chicken Tikka and then CTM recipe tonight and post it on the site or P.M. you.
In the meantime you can have a DVD copy if you want to P.M. me.
Regards
Ray
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Hi Payal and everyone.
As asked for here are the recipes from the Balti Kitchen Video
The Balti Kitchen Video Base Sauce
INGREDIENTS
Makes 8 Servings
Note:- Watch ALL measurements carefully, ie Teaspoons, Tablespoons? and Dessertspoons!!
STAGE ONE
2 ? Lbs Onions, peeled and roughly chopped
1 Bulb Garlic, peeled and separated into cloves
1 Dessertspoon Salt
2 ozs Ginger, peeled and roughly chopped
2 Tbsps Vegetable Oil
2 ? Pts Water
METHOD
Put Ginger and Garlic Cloves into a blender with 1 cup of the water.
Blend for 30 secs.
Put Onions in a large heavy pan. Add Garlic, Ginger puree.
Add the Oil, Salt and remaining water.
Bring to the boil, cover and simmer for 40 minutes, stirring occasionally.
Remove from the heat and allow to cool.
When cool blend a little at a time until it is a smooth creamy texture (important!).
Ladle off TWO cupfuls and set to one side. ( Used in pre-cooking method ).
STAGE TWO
INGREDIENTS
1 Small Tin ChoppedTomatoes
1 Cup Vegetable Oil
1 Tbsp Tomato Puree
1 Dessertspoon Paprika
1 Tbsp Turmeric
1 Teaspoon Ground Black Pepper
1 Dessertspoon Garam Masala
METHOD
Into the Onion Mix add the Tomatoes, Oil, Turmeric and Tomato Puree.
Place back on heat and bring to the boil. Add Paprika, Black Pepper and Garam Masala.
Reduce heat and simmer uncovered for 20 minutes.
Remove any residue that rises to the surface and stir frequently.
This is the BASE SAUCE and will keep refrigerated for 3 days or freeze.
PRE-COOKED CHICKEN
4 Large Chicken Breasts
1 Dessertspoon Turmeric
1 Dessertspoon Salt
1 Dessertspoon Paprika
1 Dessertspoon Garam Masala
1 Dessertspoon Tomato Puree
1 Cup Vegetable Oil
2 Cups reserved Onion Mix (from above).
METHOD
Cut Chicken Breasts into large cubes (about 6 pieces per breast )
Into a large pan add the Oil and Reserved Onion Mix, bring to the boil.
Lower heat and add Tomato Puree, Turmeric, Garam Masala and Salt.
Cover with a splatter guard and cook for 10 minutes stirring occasionally.
Add Chicken and cook for 10 minutes, stirring occasionally.
The cooked chicken can then be used in recipes immediately or frozen.
BALTI CHICKEN
INGREDIENTS
6 or 7 pieces of Pre-Cooked Chicken
1 ? Cups of BASE SAUCE
1 Dessertspoon Vegetable Oil
? Teaspoon Garam Masala
Pinch Methi? Leaves
Quarter of a Green Pepper cut into six
Quarter of an Onion
1 Clove crushed Garlic
1 Teaspoon crushed Ginger
1 Tbsp chopped Coriander
1 Pinch Paprika
3 Sliced freshTomatoes
METHOD
Into a frying pan or Karahi add Oil and heat
Add Ginger and Garlic on a high heat and stir briskly
Add Pepper and Onion
Add BASE SAUCE, bring to the boil
Add Garam Masala, Paprika and Methi
Stir frequently for 5 minutes
Add Pre-Cooked Chicken
Cook on a low heat for 3 minutes.
When cooked add Tomatoes and chopped Coriander
FOR MADRAS ADD TWO CHOPPED CHILIES OR ONE TEASPOON CHILIE POWDER
CHICKEN TIKKA
INGREDIENTS
2 Chicken Breasts, cut into 8 pieces each
1 Teaspoon Garam Masala
1 Pinch Methi Leaves
? Teaspoon Salt
1 Pinch Deep Orange Colouring
1 Dessertspoon Concentrated Mint Sauce
1 Tbsp Plain Yogurt
1 Teaspoon Fresh ginger, Crushed
1 Teaspoon Fresh Garlic, Crushed
1 Tbsp Veg Oil
METHOD
Add Chicken to a bowl and add ALL the other ingredients. Mix well and leave to marinate for a minimum of 1 hour.
Put Chicken on to skewers and lay across a baking dish so that the Chicken is suspended and not in contact with anything.
Heat Oven to maximum. Cook Chicken for 10-12 mins
Serve
CHICKEN TIKKA MASALA
INGREDIENTS
8 pieces of cooked Chicken Tikka from above
1 ? cups of Base Sauce
1 Tbsp Veg Oil
2 Tbsps Single Cream
1 Dessertspoon Plain Yogurt
1 Teaspoon Concentrated Mint Sauce
? pinch Deep Orange Food Colouring
1 Dessertspoon Fresh Coriander, Chopped
I also add ? of a block of Coconut ( not in recipe but adds to the dish )
METHOD
To a large frying pan add the Base Sauce and Veg Oil
Heat until boiling
Add all other ingredients except Chicken Tikka
Cook for 2 minutes to reduce a little.
Add Chicken Tikka and cook for a further 3 Minutes
Sprinkle with some more Fresh Coriander
Serve
Hope this is of some use.
Regards
Ray
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Ok here we go with the results
Base - Day 2
I skimmed all the oil from the base I could but still only managed to get back 300ml.
I put the base in a narrower saucepan to reduce the surface area so that the oil was deeper on the surface, I skimmed off a further 100ml but the base still looked a little heavy in oil.
I really want to work out some method of extracting more of the remaining oil.
I?m thinking of investing in a turkey baster to suck the oil from around the edge of the pan.
This base really has depth of flavour.
Chicken Tikka
Very nice but I?d use less mint next time, it was a little bit strong in the final dish.
When mint is required do people use standard Coleman?s style mint or is there something at an Indian supermarket I should use.
Chicken Tikka Balti
Most Baltis I?ve had are more like a BIR, just sizzled to make them seem more exciting.
I just love the combination of spices of the tongue and warmth in the throat.? Every mouthful is a different combination of flavours.
WOW, everything was here, the flavours on the tongue, the warmth in the back of the throat; it really did have that certain something.
This was the 1st of the 2 dishes I made and as such I followed the recipe to the letter, including the initial oil to fry the garlic and ginger.? This may have been a mistake as my base still had 100ml of oil in it.
The best BIR I?ve ever made at home.
I found that deep frying the onions and peppers in the KD base always diluted the final dish with grease.? There was so little here (and it was skimmed oil) the final onions and pepper tasted exactly as I have had in a BIR.
As Ray says the final sauce reduced down and made a thick sauce, very unlike the KD dish.
Chicken Tikka Masala
I ignored the bit in the recipe saying add oil to fry the base and just used base mixture, added ? of a teaspoon of chilli to add a little heat.
Jane cleared her plate and was gushing about the dish she said this was easily as good as any she?d had in a restaurant, if not better as it wasn?t just creamy.
Pilau Rice
Yet again another winner, I used very heavy cast iron casserole dish for the rice and before putting it in the oven I tried some of the rice, it was under-cooked, I was very concerned as all the water had already been absorbed.
I shouldn?t have worried though, 20 minutes later out came the pot and off came the lid, OH YES, real restaurant Pilau rice, and I mean real.? The rice had gone from a flat pitted surface to fluffed up. The grains were so loose it was like it had not been cooked.? Definitely the best method I?ve ever tried for rice.? And so easy, I cheated and didn?t even wash the rice, just used an old tip from Chinese cooking, add the oil(or butter in this case) first and stir rice until all the grains are coated, then add the water and leave.
When both plates were cleared they had the characteristic red/orange coating of oil which is always left after a restaurant meal.
I can honestly say this has given me a big boost in trying out some more recipes; I was very down hearted to read of the poor results from the Kushi book and thought that we were back at square one.
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Ray,
I really appreciate the effort in typing all that out. I just had 1 question as someone else asked, is it Coleman's mint sauce that you use?
I cant wait to try the recipes out.
Thanks once again Ray.
Payal
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Most Baltis I?ve had are more like a BIR, just sizzled to make them seem more exciting.
Ian
I think it's like Ray said - most BIRs stick the 'Balti' word all over the place these days - on their signs and menus, etc. It's just marketing or may go some way to explain the downturn in average BIR quality these past few years. Some areas of Birmingham have the real Balti thing and when I've had meals there, I'm not too keen, like the way it seems others feel about the Kushi Balti taste.
Regards
George
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Ray,
I just had 1 question as someone else asked, is it Coleman's mint sauce that you use?
Payal
Hi Payal,
Yes, it is in a square jar and is "Concentrated Mint Sauce". If I used it for anything else I would normally dilute it down with vinegar.
After the comment from Ian J who has just made it and found it a bit too Minty I would perhaps halve the amount as this mint sauce is pretty powerful stuff and could dominate the taste if too much is used.
Ray
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I can honestly say this has given me a big boost in trying out some more recipes
Hi Ian,
Well done and so pleased you had a good result. That's one for your "make again" list I presume. I love the rice too, just the smell has "restaurant rice" written all over it and it falls off the fork...........wonderful stuff! I do wash mine well at first as I have had some pretty sticky rice before if I don't wash the starch out first. Just as a point of interest when you measured out 3 "cups" of rice what volume was the cup?
If there is one thing I have noticed about this base sauce and pre-cooked method it is that the main spicing comes from Garam Masala and? Pepper. I would imagine different qualities of Garam Masala is going to alter the taste quite radically. The difference between shop bought and home made is like chalk and cheese. I wonder which is used in the video? I used shop bought when I made the base but may try home made next time.
Ian, let us know if you make any other dishes from the DVD won't you.
Ray
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I really want to work out some method of extracting more of the remaining oil.
I?m thinking of investing in a turkey baster to suck the oil from around the edge of the pan.
Dont bother, I use a cooks spoon as my turkey baster sucks up too much of the gravy
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I have enough of the base left for 2 more mains which will be tomorrows evening meals.
Thanks for the info Mark will persevere with the spooning method.
I?m using off the shelf Garam Masala too, may try making my own but would have to hand grind the spices as don?t have a coffee grinder.
I?m going to watch the DVDs again tonight and pause to try and gauge the actual measures used, there is way more than a pinch of Menthi going in, more like a teaspoon. Similarly with the other spices, all look much greater volume than the recipe states.
The cup I use has 25cl 8.8 fl oz stamped into the base.
By stirring the rice in the oil first seals the grains and stops the starch coming out into the water, allegedly.
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Ian,
Stick a Coffee Grinder on your Xmas wish list.
Mine was about ?15 and I use it all the time to grind whole spices to powder, they are so much fresher than packet stuff. The roasted whole spices for Garam Masala whizz up to a fine powder in seconds and the smell in the kitchen beats any "Magic Tree" you can buy!.
Seeing as your in the good books cos you have just impressed your partner with a CTM she just might get you one!
Ray
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Now I?m really getting paranoid
I use actual measuring spoons in all recipes when needed.
Just watched the DVDs again and there is definitely more of each spice going in than is stated in the recipe
I would say the chef is using heaped measuring spoons, and he must have fingers like bananas as his pinch looks like a teaspoon.
Is there anyone else out there (other than RayGraham and myself) that has these discs and can chip in with some ideas.
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Hi Ian,
I might just add this.
Having just looked at the video again the first thing that I notice is the Ginger mystery. In the ingredients for the base sauce he say's "use 2 ozs Fresh Ginger, PEELED! Hope that helps.
My personal opinion is not to get too wound up by amounts!
There is a bit of leeway with some of the spices I think although I agree what gets shown seems to be on the generous side.
The way I look at is is this. Spices such as Paprika, Turmeric, Coriander Powder are relatively mild tasting and too much will not affect taste so drastically. You can be fairly safe with an overdose of these kind of spices especially in say a two litre base sauce.
The spices I tend to be careful with are Chilie, Cumin, Garam Masala, Cardamom, Pepper etc, you know what I mean. Any of these are bound to affect the taste if too much (or too little ) is used as they are very powerful. Garam Masala is a particularly potent spice and I have ruined many a dish with overuse of this one!
In the video I wonder if they just show each spice in a small dish just to demonstrate what it looks like rather than have put in an accurate amount for the recipe. It seems to me the actual amount he tips in the pot is closer to a measured amount and I think a rounded measure would be what is shown rather than a flat measure.
Regards
Ray
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CHICKEN TIKKA MASALA
INGREDIENTS
8 pieces of cooked Chicken Tikka from above
1 ? cups of Base Sauce
1 Tbsp Veg Oil
2 Tbsps Single Cream
1 Dessertspoon Plain Yogurt
1 Teaspoon Concentrated Mint Sauce
? pinch Deep Orange Food Colouring
1 Dessertspoon Fresh Coriander, Chopped
I also add ? of a block of Coconut ( not in recipe but adds to the dish )
Ray
If you say this CTM is good, then I'm sure it's worth a try, and I will. But I'm puzzled that there are no tomato or tomato-related ingredients in it, like tomato soup. Is tomato not a standard pre-requisite for a BIR CTM?
Regards
George
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Hi George,
The Tomato comes in the base sauce ( 1 1/2 cups used ) in the form of pureed tinned toms and tomato puree added at "stage two".
It is a sort of "hidden" ingredient, not apparent by it's absence in the actual final recipe.
Do give it a whirl, it really is good. I believe Ian J made it for his partner at the weekend with very favourable results and may give an independant opinion.
Ray
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I finally got round to using up the remainder of the base today.
I tried to add a similar amount of spicing to that used by the chef in the video; he uses what I would guestimate as heaped measures.
The difference was quite noticeable; the flavours were much more pronounced and similar in strength to what I would expect in a BIR.
I also used fresh chillis for the extra heat rather than just chilli powder (the video states either can be used), this gave a much better heat rather than the harsh burn chilli powder can sometimes produce.
I?m going to stick with this base for a couple more tries but will make this using heaped measures.
I?ll probably make more up this weekend as Jane loves the CTM
FAO George
The CTM is not what I?d class as a Heinz Tomato Soup and Cream variety but is still very nice. I definitely agree with Ray and add some creamed coconut at the end, this gives a much richer dish.
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Ian and others
>I tried to add a similar amount of spicing to that used by the chef in the video;
>...heaped measures.
It's interesting to hear that slightly increased spicing led to an improvement.
>I?m going to stick with this base for a couple more tries...
I guess any one BIR's base is 'matched' to their 'stage 2' dishes, so we might be lucky in mixing and matching one BIR's base with another BIR's madras, say, or maybe not. There are so many permutations and combinations of so many aspects of this game.
>The CTM is not what I?d class as a Heinz Tomato Soup and Cream
>variety but is still very nice.
I'll definitely try it. Would you say there are two main variants of BIR CTM then? i.e. with/without tomato soup.
Regards
George
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I?ve noticed from repeated watching of the DVDs that what the recipe screen shows and what the chef actually puts in the pan are very different. At one stage the recipe says 1 dsp spoon of salt, the chef pours the salt in from a mini bowl, there is no way that it?s 1 dsp (measuring spoon) Practically every other measure is the same, for a tablespoon of tomato puree he uses a teaspoon to help it out of the bowl, it?s easily 3 or 4 heaped teaspoons worth.
I may be a bit picky with this but I do wonder why there is such a noticable difference between the 2 version.
I?d say there are at least 2 very different CTMs.
Our local takeaway does a VERY creamy sauce which I'd say consists of nothing more than tomato soup & cream with a few spices.
Many restaurants we've visited do a sauce that has a texture more like pur?ed onions with spices.
The difference is quite noticeable.
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Hi Ian,
I have been pondering over this question a bit and wonder if the amounts of spice this chef tips into the pot were meant to be measured amounts at all.
After all we are watching a demonstration staged for a film where the end result is more than likely thrown away and only used as a prop for the film.
You know, like Ribena for Red Wine, Tom Ketchup for Blood..........etc , etc. Maybe that's why there is a discrepancy in one scene when they mention using Menthi (leaf ) and seem to be putting in powdered.
How many times do we see a favourite T.V. chef say "use one tablespoon of oil" and pour in half the bottle!
I don't know it's just a thought but I would err on the side of adding what the recipe screen shot shows as the initial amount. Any adjustment you make after that which shows an improvement can then be noted for next time.
Ray
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I may be a bit picky with this but I do wonder why there is such a noticeable difference between the 2 version.
Ian
I don't think you're being picky at all. With such huge differences between various quantities of ingredients, it will radically alter the taste of any dish. You can try the two extreme quantities, of course, and have another few attempts with quantities in between, or based on your gut feel from having cooked similar dishes before. But, with so many spices and other elements, the permutations and combinations become almost infinite. You could face making any one dish half a dozen times to get it right. I still have health concerns so, for me, my own progress is very slow.
In summary, most of these writers/presenters may not be giving much away. It's all a bit vague. Deliberately so, I suggest. They have no interest in quality control like, say, Delia Smith or Madhur Jaffrey, whose recipes I find you can generally rely on. Their written and on-screen quantities would generally tally, for a start.
That's what makes this forum so great. Despite all the obstacles, nonsense and white lies put in our way, I think we're making good progress at coming up with good representations of BIR dishes.
Regards
George
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Just made up my 2nd batch of this base, used the left over skimmed oil from the 1st batch.
The boiled onions with the skimmed gravy came out yellow when blended & looked just like a korma. The onions had a really sweet smell about them while boiling, which made a nice change.
Have just started the slow heating process to skim off the oil and the redness is coming back now.
I will be making the usual Chicken Tikka Balti & Chicken Tikka Masala tomorrow.
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We?ve just finished our 1st round of curries from the 2nd batch of this recipe.
The 1st base was very nice and the closest I've come to a restaurant dish.
This time around it was a total disappointment.
The only things I changed were:
I used the skimmed oil from the 1st base, I made it up to 500ml with fresh oil.
I didn?t peel the ginger
Using heaped measures where applicable (gained from multiple viewings of the DVD)
The base had absolutely no depth of flavour, whereas the 1st could have easily been eaten as a mild curry with very little added to it.
I?m going to try and reduce the base down to try and regain some flavour.
I?m wondering if I diluted the flavours by adding too much oil. I skimmed back nearly all of it this time by longer slower cooking and shaking the pot (worked a treat)
Next time I?m going to add only 100ml of the skimmed oil and see if that?s better.
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The 1st base was very nice and the closest I've come to a restaurant dish.
This time around it was a total disappointment
The base had absolutely no depth of flavour, whereas the 1st could have easily been eaten as a mild curry with very little added to it.
Hi Ian,
I made the same base yesterday and it did have a depth of flavour to it rather like a mild curry so I do think you need to reduce the base down a bit more.
I let it cook with the lid off for about an hour and it reduces down by about a third and becomes thick enough to sort of "plop" off the spoon, rather like thinned out wallpaper paste! DO peel the Ginger or use Ginger/Garlic Puree from a jar ( 2 TBSPS
It must have some flavour in it as you have added Garam Masala and Pepper although this is about all that gives it a kick so it won't be too highly flavoured, that comes in the final dish.
The K.D. Base is even more bland. If you want to start out with a base that has more flavour from the start try Bruce Edwards or Darth's base. They both have more going in right from the start.
Ray
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I did reduce it quite a bit as I heated it for much longer (3 hours on and off) to skim off all the oil, it had the same thick consistency as the 1st batch of base but nowhere near the flavour.
I can only presume that the flavours were diluted by the oil and by skimming it off I was also taking out the flavour.
I read your other post about using a little of the base in a frying pan to season oil and think that?s the way to go.
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I can only presume that the flavours were diluted by the oil and by skimming it off I was also taking out the flavour.
Hi Ian,
That's interesting! Perhaps the oil carries more flavour than we give it credit for.
You say three hours was about the time you cooked it for. This is more than double what the recipe suggests, so wonder if this made a difference, can't see it should though.
How much oil did you use in the base in the first place? Was it what the recipe suggested? And how much oil did you "skim off" ?
In the DVD they suggest skimming off the FROTH and not OIL so maybe the oil needs to remain!
I can't see why it should have been so bland or anything you might have done wrong. I suppose it just shows you how two batches made the same can turn out so differently! That's life!
Ray
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When I got my latest curry gravy sample, I froze a portion of it.
Accidentally, I got some of the oil on my hands
My fingers stunk for two days after (and I do wash my hands!)
It's really very strong stuff
They boil their gravy for hours before skimming the oil.
One interesting thing was mentioned
When I asked for the sample, they said "do you want it heated?"
That infers that the curry gravy sits cold on the stove
It's probably, a myth from my Pat Chapman books, but I thought it bubbled away all evening
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Hi Pete,
So are we coming to a conclusion that the spiced re-claimed oil is tantamount to achieving the BIR flavour and smell although agreed not the most healthy or sterile product to put into a curry it seems to play a vital part.
The oil I got off the base was indeed powerful in both taste and smell and would not have been suprised if the smell would have stayed on my fingers for a good while either.
Ray
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Ive seen the base bubbling away on the pot, only on a very low simmer though
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Ive seen the base bubbling away on the pot, only on a very low simmer though
Hi Mark
? ? ? ? ? perhaps they turn it off on a slow night, or maybe, different places do different things.
I never get an instant curry when I order
I always wait at least ten minutes
How long do you wait, on average?
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At this place 5-10 mins, usually around the 5 if they have noone else in
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I have watched these DVDs (thanks to Ray - thank you again!!) and they really give a nice step by step description of the recipes. it is nice to be able to compare what we cook to the recipe.
I made the base sauce for the first time yesterday. It was very tasty on its own - hard to believe that black pepper can add so much flavor and warmth to the dish. Its great! Simple to make and doesnt have a boiled onion smell since it is cooked with the lid on. The thing I did differently was heat the oil first adn add the onions for 1 minute on a low heat and then I added the other ingredients. Took away a tiny bit of rawness from the onion but they were still totally white and not even translucent in that time.
Today I made the CTM without the chicken as I am not a fan of any meat. Basically I heated the base and added fenugreek leaves (dried) to it as that is what I have noticed in the restaurants. I may try a bit of mint sauce in it next time once i get it from the store. I then added the cream and cooked it up a bit. The result - a very smooth beautiful tikka masala sauce!!! I didnt add the coloring so my sauce was more orangish instead of nice and red. The sauce was very tasty and just like I have had at restaurants. Now here is something interesting, I used oil that I had fried in one time, for my base sauce. it gave it the restaurant smell right away!! Do you think restaurants put the leftover spiced, reclaimed oil back into the base sauce that is cooking for the next day?? Wouldnt that add more depth and flavor to the base sauce and that way any reclaimed oil wouldnt get spoiled or wasted?
Just an idea...my base sauce had that "pungent", strong restaurant smell just from using oil I had fried my gulab jamun in!!
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Hi paast 10
The whole old oil thing, is definitely an important part, of many BIR's flavour.
The poppadoms I bought, the other day, had this "bouquet" too
It makes you wonder what oil wouldn't be re used
The poppadoms must be cooked in a deep pan fryer
So after frying them, the oil must become part of the curry gravy
Maybe nothing is ever thrown away
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Hi Payal,
Nice to hear you had some success with your first attempt at a CTM.
As you have just made a base and final dish from this video would you say it has been a useful experience as many newcomers to this site might be interested in your comments?
I personnally found it a good starter for me as it shows you the whole process which you can replicate and can actually "see" what the result should look like.
The addition of the Mint Sauce I think is essential to it so don't miss that out if you can. The pre-prepared Chicken also has Mint mixed in the marinade so will also add to the taste although I appreciate you don't eat much meat yourself.
Try the addition of some block Coconut as well, it gives it a nice lift.
I noted you added Fenugreek and might try this myself, but I do find it quite powerful so caution is needed here!
This re-used oil seems to be coming up again and again and I think definately takes the finished result up to a different level.
Ray
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These discs are absolutely the best place for a newbie to start!! The curry base is very simple to make and tastes good on its own. This is the first restaurant style curry base I attempted. The DVD was very motivating too!
I will get the mint sauce this weekend and give the CTM a try with it when I make it with chicken. I think putting the mint in the chicken tikka and then adding it to the curry will tie the flavors together. Yes, you need to be very careful with the dried methi! I added a bit and let it cook up and then added more - there was too much methi taste in it then! But I didnt mind it too much - but next time time will use much less. It takes time for the methi flavor to infuse into the CTM so better to add little and cook it. I tasted it soon after adding it and didnt taste it at that time and added more. But a few of the CTMs I have had in england had dried methi in it for sure.
I cant explain the creaminess of the CTM sauce - like nothing I ever cooked before!! It was velvety almost. I have added cream before to many gravies but never got a result like this before.
This is a great place to start for anyone interested in making a BIR style curry!!!
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Do you think restaurants put the leftover spiced, reclaimed oil back into the base sauce that is cooking for the next day?? Wouldnt that add more depth and flavor to the base sauce and that way any reclaimed oil wouldnt get spoiled or wasted?
Hi payal, excactly what I do http://www.curry-recipes.co.uk/curry/index.php?topic=602.0
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Oops, missed that comment in your section Mark. That way the restaurants would have no old oil.