Curry Recipes Online
Beginners Guide => Hints, Tips, Methods and so on.. => Spices => Topic started by: jimmyja on February 16, 2006, 10:47 AM
-
Has anyone added vanilla pod/stick, just a little to a base sauce before or whilst cooking a final curry maybe a korma, pathia? I was talking with my uncle and he said it's tip from an old indian?
-
Hi jimmyja -
Found this one in my travels :
Vanilla Bean Curry -
Serves 4
Ingredients
3 teaspoons Macadamia nut oil or olive oil
1 ? tablespoons lemon grass (bottom 2 inches of stalk with
core removed,) finely minced
2 teaspoons (about 1/2" piece) galangal, finely minced
1 tablespoon (or about 4 small) shallots, finely minced
1 teaspoon (about 3 cloves) garlic, finely minced
2 whole kaffir lime leaves or ? teaspoon fresh lime
juice
1 Thai chili pepper, unseeded, minced
1 cup coconut milk (unsweetened)
? vanilla bean (split in half and seeds scraped)
2 teaspoons granulated sugar
1 ? teaspoons Kosher salt
? teaspoon freshly ground black pepper
4 Cod filets, boned, or substitute with Black Striped Bass To prepare the Vanilla Bean Curry Sauce: heat 1 teaspoon macadamia nut oil in a small saut? pan over medium heat. Add 1 tablespoon lemon grass, 1 teaspoon galangal, 1 teaspoon shallots, 1 teaspoon garlic, lime leaves, and the Thai chili pepper, and saut? for 2 minutes or until mixture is shiny and translucent. Add the coconut milk, vanilla bean and scrapings, sugar and ? teaspoon salt. Simmer for 5 minutes. Reduce heat and keep warm.
In a small bowl, add remaining lemon grass, galangal, salt, and black pepper, and mix well. Sprinkle each fish filet, front and back, with the seasoning and set aside. Heat a large frying pan over high heat for about 1 minute or until pan is very hot. Add 2 teaspoons olive oil and heat for about 30 seconds or until just before the smoking point. Place each filet into the pan, skin side down, and cook for 2 minutes. With a spatula, gently flip the fish over and cook for another 2 minutes or until just cooked through. Place the filets on individual plates; spoon the Vanilla Bean Curry Sauce over the fish, and serve immediately.
-
mmmh,, sounds very? nice! I think I might have a try of that!? Thing is though. I really want to produce restaurant currys. I was searching last night on the internet. I live in bristol now and on the www.bristol.gumtree.com/
I searched and found a link and someone is offering indian cookery class for ?25... I have e-mailed. Waiting on an answer, who knows, it might be what we need! A curry chef... I'll let you all know though.
Rgds,
Jimmy
-
I received a reply this morning....
Hi James
Please find example of the range of cooking I can
teach - All types of Tandoor dishes(clay oven) meat,
vegetable and breads.
Naan breads, stuffed and plain. Chappati (unlevened
bread - hot plate) Puri (fried unlevened bread) Kulcha
(Fried yoghurt bread)
Rice - plain and mixed. All types of biryani dishes
including chaicken, lamb, beef, fish.
All types of meat curry dishes - chicken, lamb, beef,
pork, fish and other types of meat.
All types of vegetable dishes including aubergine,
cauli, pots, peas, spinach, cabbage, carrots, okra,
pumpkin and many Indian vegetables etc.
I have a passion for cooking which stems back many
years and I can spec, prepare and cook almost all
types of Indian foods including Indian sweets.
Whilst I was at university I held a part time job as
assistant chef at a well established Indian restaurant
in Bristol, so I am quite familliar with restaurant
based preparation and cooking.
.............................
Im going to give this guy a call and ask more about restaurant prepartion and take away style. Ie from base sauce to final dish, I want to go through the whole process.
Any questions you want me to ask?
Jimmy
-
Well done that man!
The question I think we all want answered is - is there a secret to the base sauce, other than how it is prepared!? :-X
Thanks for your efforts.
Broon.
-
Just spoke with the Guy for just over 20 mins, seems like a really nice bloke... hmm Internet meetings. Well up north we got a canny reputation when it comes to kicking off 8)
I have arranged a date, its going to be the 1st Saturday in March.
I spoke with him at length and told him straight. It's the taste and smell I am trying to create. Do you know what I mean? Yes he said... I asked can you re-create this at home... Yes he said. We talked alot about curry's and he seems to know his stuff... I didn?t want to take too much info from him as I thought this may seem a little rude.
I explained how I made my base and he said. I think this is where your maybe going wrong? Its garlic ginger onion preparation, also he mentioned green cardamon.
So we just need to wait. I will take lots of notes and see how we go.
He did mention this was the 1st time he has done a home demo...
If it works I'll pay, if it doesn?t, I'll pay. I also said get what you need to get and I'll cover the cost.
I just hope, in my mind, yes I know I'm new to the forum, he can crack it and I can see this with my own eyes.
I'm a very excited Geordie...
-
jimmyja,
I'm looking forward to see how this goes. Good luck!
-
Nice one JimmyJa I hope you get a lot out of it and come back with a nice detailed report 8)
-
Hi Jimmyja, I'm excited for you too! Wish I lived closer to Bristol. You have 11 days in which to prepare yourself for this exciting experience - enjoy it and at the same time take it all in!!!!
-
Woohoo sounds very promising, nice one.
You just need to rig up mikes and cameras now 8)
-
We all know it
There is a difference we can't get
I am really looking forward to this report
Apart from Curryqueen, Curry King and myself, noone has actually seen a base prepared,
and noone has seen the full sized base done
What worries me, is the similarity between the demos
There is never a new ingredient
I tried the Bengal Cuisine demo base again
You know, it's pretty good
Just lacking that special taste
I think it's more to do with the reuse of old oil, than fresh ingredients in the base.
There must be at least twenty of us, who have been trying all manner of ideas, for at least ten years
What are the chances that we couldn't have stumbled on to the origin of the taste?
Every chef, I have spoken to, confirms the same basic ingredients
Some say boil certain things, some say fry them, but always the same general ingredients
There was a time when I was so bothered, by not knowing, that it was driving me crazy
I even bought a tandoor thinking that had some link to the puzzle.
That was over ?400!!!
Whatever the secret is, I am sure of one thing:-
It must be cheap
One chef told me that they don't always put tomatoes in the base, because they get too expensive.
So cost rules
I get suckered into "make curry like a restaurant" scam on the internet too!
I'm still that desperate to know
I am really hoping on this report
-
We are back again to the old favourite secret base recipee....May I ask again, because I don't think anybody answered me last time I asked, did any body listen to the Indian guy (in India on the Delhi Belly programme) talking about cooking different curry bases and saying that he cooked them (or was it the currys) for hours on low heat? I didn't fully concnetrate on those programmes because of the build up to the Wales v England rugby match. :-[ he seemed to think that it was important enough to mention.....
-
Sorry Ader1 missed it m8.
-
Jimmy
I hope your cooking lesson goes well. I suggest you could get a BIR take away of your favourite dish(es), a few hours before the lesson - the same dish(es) you want the teacher to show you, but from your favourite restaurant. Then, if you're in any doubt as to whether what you produce at the lesson is anywhere near as good as (or better) than the genuine article, you can both taste the difference. And in advance, explain to the teacher - "that's the taste I'm trying to replicate. Can you produce that taste?"
Regards
George
-
Hi all,
Counting down the days. Good idea George, I'll get a takeaway with him. Taste it! Explain the taste just so we get it right. Chicken Jalfarezi... mmmh.... See if we can replicate that.
This forum is fantastic, I've never encountered so many people who are so willing to help and discuss something that is so very interesting. Thank you all so very much. I've only been into this since November last year but I have eaten curries for as long as I can remember.... I used to work quite late and often used to visit my favorite curry shop for a sitty in on my own? Always a something spicy and always some korma sauce! I just love the spice then the sweet? mmhh curry!
I'm sure the lesson will go well. Trust me, I will take down every piece of information I am given and post it all for you all to read.
Saying that the base sauce I posted a few weeks ago was lovely, I got about 13 portions left in the freezer.
Maybe we should arrange a curry meet in the future. Best semi professional curry chef 2006. Saying that, all you guy?s n girls are already there!
I will be in touch soon.
Rgd?s
Jimmy
-
And what will you do if he makes you swear an oath of allegiance to never divulge the secrets of this elite brotherhood? :o
-
Jimmy
Here's another thought, and I'm serious too. Rig up some form of audio tape recorder to record the whole lesson. A VHS hi-fi deck can record 6 hours audio on long play I think. A cheap modern DVD-recorder can also record 6 hours audio/video on a standard blank DVD. That way you won't miss anything.
Microphone > amp > recorder
Regards
George
-
You missed three George..... > Lights > Camera > Action !!!! ;D
-
You missed three George.....? > Lights > Camera > Action !!!!? ;D
Yes, a video camera (with sound) would be even better, of course. But to set up a camera to cover everything and presumably not be seen (if filming in secret) would be a lot more difficult, I think.
Of course, all this pre-supposes, and is in the hope, that a replay is worthwhile - that the lesson actually produces the goods, but perhaps the next time the student tries the same dish, it isn't as good, and the student can then search, on the replay for a possible reason why.
Regards
George
-
Why not go for a webcam, so we can all see the action!! ;)
-
Hi Jimmyja, I can't wait any longer! Did you go to the lesson and if you did how did it go? Sorry to be so anxious, but I was really looking forward to seeing a posting Sunday or yesterday.
-
Maybe since gaining he's new found curry knowledge something has "happend" to JimmyJa and he has been silenced ::)
-
Seems to be a trend to me. First there was ifindforu, then heidi showed up promising a lot and promptly disappeared. I think some people just like to dangle the prospect of help in front of others only to promptly snatch it away, but I'd love to know what they get out of it?
-
Never mind people it will not perturb us ;D
-
And what will you do if he makes you swear an oath of allegiance to never divulge the secrets of this elite brotherhood? :o
And you all thought I was mad!! ::)
-
Well , at least its contagious . :D