Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Curry King on December 22, 2005, 03:47 PM
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As question, now you have read it and tried it would you recommend it?
Give reasons as well if possible rather than its really good or really crap ;)
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How to make Balti curries is of little more interest to me than how to make English curries (with sultanas and things) or the cuisine of outer Mongolia - actually their dishes may be better. I'm primarily intetested in BIR style dishes, which are different to Balti curries. There are a few clues and indirect hints in this Kushi book which might help, just like in Pat Chapman's books, but all in all it's as disappointing as I expected and predicted.
Regards
George
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Yes indeed, for me the cost is worth it just to read about recipes from a real BIR chef
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Hi,
I have made three curries from the book and thought they were good but not exceptional.
There is a definate taste to the base which is unmistakable and a little overpowering in the dishes so for me needs an adjustment to tone this taste down straight away.
I think the main problem is we had all expected this to be a revelation on the BIR front but it is a book about BALTI cooking which is a different style and taste altogether.
Some site members have actually eaten in the restaurant and say the recipes are just the same as the restaurant food so from that point of view the book is an accurate account of the dishes they serve.
I think it gives a good number of hints and tips and gives inspiration to get cooking simply because we know it is written by the people who are the experts in this field and trust the information they give is correct.
The website "help line" seems to be happy to offer some advice and answer questions as they are keen to see their customers happy with their purchase.
They do seem reluctant to give brand names of products they use or disclose some of the more technical answers to the questions we ask being instead a little vague in the answers they give.
I will still make some of the recipes from the book from time to time as I did like what I made but must say overall I was somewhat dissapointed it was not about BIR cooking and as such would probably not buy it again if the dog ate it but that's hardly likely as we don't have a dog!!
Ray
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Yes indeed, for me the cost is worth it just to read about recipes from a real BIR chef
So if, say, (hypothetically) , Kylie Minogue wrote a book about Rover car maintenance (which she probably doesn't know much about), then the cost of the book might be worth it just to read about car maintenace from a real pop star?
The Kushi chef only claims to be a Balti expert. We don't know if he knows the first thing about BIR style cooking. When I asked them that question, there was no response. I guess he does know a bit about BIR, as it happens, but it's outside the scope of the Balti book, so BIR is almost irrelevant to any assessment of the Balti Book.
Regards
George
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Not really with you on that one George?
I have ordered my copy from Amazon and as its still an "open" order
but Im still going to buy it! So yeah.
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So if, say, (hypothetically) , Kylie Minogue wrote a book about Rover car maintenance (which she probably doesn't know much about), then the cost of the book might be worth it just to read about car maintenace from a real pop star?
How odd, I have just asked Santa for the Complete Kylie Car Maintenance series for Xmas.............he said I should be so lucky.....lucky, lucky, lucky!!.
That girl doesn't mind getting her hands dirty. They are full of hints and tips and the photo's of her doing a Robin Reliant oil change are a delight!
Sorry George, couldn't resist.
Ray
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The Kushi chef only claims to be a Balti expert. We don't know if he knows the first thing about BIR style cooking.
My acronym meant Balti Indian Retaurant ;)
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My acronym meant Balti Indian Retaurant ;)
I'm sorry I may be making myself unpopular around here, harping on about minor points like definitions and level spoon measures, and generally taking things too seriously. It's just that I feel it's useful if we're all talking a similar language. I assumed everyone took BIR to mean British Indian Restaurant. So if you're serious about meaning Balti Indian Restaurant in this case, it's another example of how one thing can be written, but taken as something different by some readers.
In the case of recipe measures or what's meant by "1 tsp fenugreek", I suggest it could make a difference we don't need between how an author's recipe came out - say 95% like a BIR from the author's point of view - and another member's attempt who may feel it's only 75% as good as a BIR.
Chefs have the skill, I suggest to scoop the correct quantity out on the edge of a big spoon. Recipe authors here have subsequently, I guess, experimented with various attempts to come up with a recipe which works. It would really help if they could measure the amount of ingredients actually used in ml, grams or LEVEL spoon measures, before writing up a recipe.
In the case of "1 tsp fenugreek" I can think of at least 27 interpretations, and there are many more combinations:
1 level tsp fenugreek seeds
1 rounded tsp fenugreek seeds
1 heaped tsp fenugreek seeds
1 level tsp fenugreek seeds - roasted
1 rounded tsp fenugreek seeds - roasted
1 heaped tsp fenugreek seeds - roasted
1 level tsp fenugreek seeds - ground
1 rounded tsp fenugreek seeds - ground
1 heaped tsp fenugreek seeds - ground
1 level tsp fenugreek seeds - ground - then roasted
1 rounded tsp fenugreek seeds - ground - then roasted
1 heaped tsp fenugreek seeds - ground - then roasted
1 level tsp dried fenugreek leaves - loose
1 rounded tsp dried fenugreek leaves - loose
1 heaped tsp dried fenugreek leaves - loose
1 level tsp dried fenugreek leaves - crushed
1 rounded tsp fenugreek seeds - crushed
1 heaped tsp fenugreek seeds - crushed
1 level tsp dried fenugreek leaves - crushed - then roasted
1 rounded tsp fenugreek seeds - crushed - then roasted
1 heaped tsp fenugreek seeds - crushed - then roasted
1 level tsp dried fenugreek leaves - ground
1 rounded tsp fenugreek seeds - ground
1 heaped tsp fenugreek seeds - ground
1 level tsp dried fenugreek leaves - ground - then roasted
1 rounded tsp fenugreek seeds - ground - then roasted
1 heaped tsp fenugreek seeds - ground - then roasted
Regards
George
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and generally taking things too seriously.
Yes you do ;D
(And merry Christmas by the way)
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I'm sorry I may be making myself unpopular around here, harping on about minor points like definitions and level spoon measures, and generally taking things too seriously. It's just that I feel it's useful if we're all talking a similar language.
I take my curry making seriously as well and you make a fair point but I think the problem is more down to ingredient descriptions rather than measurements.? Fenugreek is a funny one as there are many differenet variations but if a recipe stated, "1 teaspoon of cumin powder" I can't see how you can go wrong.? I'm guilty myself of using ladle's rather than specifing exact gravy quantities and maybe with a bit of thought we can come up with a way of making it easier to post and try recipes?
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When I report a recipe I have seen a chef make I make a best estimate of how much spice he used (and I tend to specify level or heaped mostly I think)
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Yeah, with recipes from chefs I think thats all you can do as they never want to commit to any sort of measured quantities.
Anyway back to the Kushi book, only 5 votes, anyone else?
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Hi,
As no one has eaten in his restaurant learning how to produce the food it sells is of little worth
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Someone on this forum has, Blondie was it you?
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So,
This raises the question are the recipies in the book anything like the food in the restaurant ?
J
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Hi,
I think we are now all aware of the problems of measurements and the need to all use familiar measures to help achieve comparable results.
This is particularly important when using the powerful aromatic spices such as Garam Masala, Cardamom, Star Anise etc. Similarly the overuse of say Fenugreek can ruin a dish if too much is put in and I think George has spent the time making the point we do need to standardise things particularly with the more pungent flavours as if we don't we may never achieve similar results.
For instance, shop bought Garama Masala is relatively mild compared to home made which is very pungent in deed.
I believe when measuring the less aromatic spices such as Cumin, Coriander etc any overmeasure is not so noticeable in the overall recipe, but other more aromatic spices can totally ruin things.
If you watch a restaurant chef create a curry he just picks up the spices without much care to accuracy so I can only assume exact quantities are not so important in this case ( particularly with the milder spices ).
I tend to treat the aromatics with extreme care, adding perhaps half what is stated first then tasting to see how much effect it has had. I have thrown away many a curry through too much spicing. Beware the recipes that use Cardamom Powder or Seeds, this is a guaranteed disaster.
Just use Whole Pods or the taste of "after-shave" will be overpowering.
Perhaps if we all buy a set of standard measuring spoons and a measuring jug calibrated to Mils we might get things more acceptable and standard to everyone.
Ray
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I would never make anything again with that base
I think it's horrible
I also spent ages making the red masala for CTM , from this book too
That was equally disgusting
Kewra water (part of the recipe) is only fit for confectionairy
I was so enthusiastic about this book , but having tried it,would recommend it to noone
The 100 best balti book cannot be praised enough
It gives three different bases
All of which give a desirable result
The recipes I have tried are brilliant
I honestly believe, for all this Indian cooking, if the base isn't right, then there is no way to get a decent restauarant curry.
Ray took the trouble to type out "100 best baltis"
So if you can't buy it, then it can be downloaded from this site
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I agree Pete the Base is a very important factor & with the base i use i can turn out excellent Curries every time. ;)
And having re-tried the KD base i can see how flawed it is & will not be using it again.
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Hi Pete.
Out of interest what was the ingredients for the red paste for ctm,curiosity has got the better of me,
even though you were not happy with it, i am interested to see if it stacks up to my local takeaways reply.
Happy New Year To all
steve e
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Hi Pete.
Out of interest what was the ingredients for the red paste for ctm,curiosity has got the better of me,
even though you were not happy with it, i am interested to see if it stacks up to my local takeaways reply.
Happy New Year To all
steve e
Masala Sauce
for 4-5 portions
1250g peeled chopped tinned tomatoes
90 ml fresh single cream
1/2 kg sugar (this mix is really sweet)
100ml bottle kewra water (this smells more than it tastes, I found it overpowering)
1 tbsp garlic paste
1 1/2 tbsp ginger paste
1 1/2 tbsp kashmiri masala
2 tbsp concentrated mint sauce (this is far too much, unless you like mint sauce curries)
2 tbsp english mustard (not powdered)
1 tsp almond oil
2 1/2 tbsp ground almonds
4 tbsp coconut powder (bengal cuisine use this stuff)
200ml coconut milk
pinch of red and yellow colouring
1/2 teaspoon chilli powder
1 1/4 teaspoon turmereic
1/2 teaspoon cummin
1 teaspoon coriander powder
1 teaspoon curry powder
1/4 teaspoon ajowan (lovage seeds, use thyme if you have none)
1/2 teaspoon pomegranite (buy these & you will have them forever)
1/4 teaspoon of black cardamon
1/4 teaspoon of green cardamon
1/4 teaspoon of cinnamon
1/4 teaspoon of ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon of black pepper
Simmer for 3/4 hour then puree
Watch out the mix doesn't stick to the pan
Now you've got to make the ctm
1/2 teaspoon oil
1 teaspoon ghee
1 teaspoon mustard seeds
2 chopped garlic cloves
1 portin chicken tikka
1 teaspoon spice restaurant mix
pinch of salt
1 teaspoon almond powder
1 teaspoon coconut powder
1 teaspoon sugar
1 teaspoon english mustard
5 tablespoon masala sauce (see above)
1 ladle of curry base sauce
fresh cream and coriander to garnish
Heat the ghee and oil in a balti bowl
Add the mustard seeds, garlic and reduce heat
Add the chicken tikka, spice mix, salt, almond & coconut
Stir then add the masala sauce and curry base
Increase the heat and cook 2 to 3 minutes
Add the fresh corinder and cream
Serve
The red masala is very sweet and perfumed
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That is a very complex recipe,but i have all the ingredients so its something to coat the left over meats this season :D.
I see Kashmiri Masala is there also my local told me to use it on marinades ( tastes nice on its own).
I've got moist version you add Vegetable Oil to & make it into a paste is this the same Pete ?
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I've got moist version you add Vegetable Oil to & make it into a paste is this the same Pete ?
Hi Darth
Could you retype that question? Sorry
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Sorry Pete.
I have Kashmiri Masala that comes in a moist very thick (almost solid block) that you add Vegetable Oil to ,keep mixing until you have a (Tomato puree) consistency paste. :)
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I have never seen it like that before
All the restaurants use is "Pataks Kashmiri Masala"
They get it in giant catering jars about 600mm tall
I use a small jar of the same stuff
It says chilli & garlic paste on the front label
It's a thick saltly paste
Who makes yours?
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It's made by Mangal & comes in a small box with two sachets which you mix up & end up with a whole (re-used Pataks) Jar of Masala per sachet. :)
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Is it a chilli & garlic mix?
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Yes & quite a few different Spices in they don't seem to have it in stock at http://www.simplyspice.co.uk/kashmiri-masala-paste-p-248.html.
But here is a link to the Pataks version.This is a good site with loads of different spice mixes etc... :D
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Thats odd, Ive got a jar of Pataks Kashmiri masala paste and the strapline is 'Ginger & Garlic Hot'
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There are so many variants of authentic Masala's, perhaps the ingredients are dictated by the province they originate from.
Pataks is probably a generalized K Masala as mine is a fairly hot thick (Consistency of Blu Tak) like Spice mix (with Vegetable Oil) not just Garlic & Ginger.
It is great on its own as a marinade for Chicken. :)
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Sure, the pataks one doesnt just contain garlic and ginger (and hot) though ;D
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Pete,
Thanks for the info on the ctm paste it certainly follows the comment I had from the local bir
"too many things go in to explain". Still, it will get the better of me and I know i wont be able to resist a go at it. will keep you all informed of the outcome.
steve e :-\