I think this is maybe the most sensible option. I do have some chilli pepper Petes "Satan's Shit", which is 13 million scoville...added 1/8th a teaspoon to some noodles and it blew my head off...loved it! So maybe I'll add 1/16th - 1/8th teaspoon to my next jalfrezi.

I'd recommend Satan's Shit to anyone looking for a hot hot hot chilli paste that doesn't really affect flavours.

Interested to know if anyone else has tried this sort of additive to their curries and the results?

Thank you both.

I thought as much (that the local was doing it wrong) but wanted to make sure on here. I won't give up on vindaloo per se then,  I'll just give up on vindaloo until I can venture to a more renowned restaurant in a city (rural life = limited options!).

Last question then (or should I make a new topic?) are there any good vindaloo recipes on here? My main point in ordering a BIR vindaloo was so that I could experience the BIR taste so I knew what I was aiming for in my kitchen attempts!! Any recommendations of good recipes that others have been able to compare that are provided on here would be greatly appreciated!

Tommy.

Hi ladies and gents,

My "go to" curry for quite some time has been a jalfrezi, I've been addicted to the heat as well as the veg you get in the bowl (rather than it just being a 'soup') with it.

As I've become accustomed to the heat of the jalfrazi, and having gradually increased the heat of my daily evening meals with various chilli and spices to bring out complex flavours, I decided to take the plunge to a hotter curry. So for the last two restaurant meals I've ordered a vindaloo. I say twice, as I've tried two different restaurants (one of which does a fantastic jalfrezi) but I have been utterly Disappointed with the depth of flavour and the heat. The jalfrezi is by far the hotter curry, with whole chillis in the bowl.

Is this normal? Is my local Indian doing it wrong? What should I order next time if I love heat? Happy to have no veg and just dunk a naan in there, but I want my mouth to be on fire!

Advice appreciated!

Tommy.

Our slight variation:
2 tbs plain Greek yogurt
4 tbs semi skimmed milk
2 tsp lemon
2 tsp sugar
1 tsp mint sauce
1 tsp sharwoods mango chutney (sieve out the chunks so you just have the sticky sauce, or blend it)
Yellow food colouring (liquid drops)

Combine everything.  Once mixed thoroughly adjust to taste: extra yogurt for thickness, extra milk for runniness or extra mango sauce for sweetness.

We did the above on some sizzling vegetables and it was a 100% BIR match. 

We made a small amount using the spices mentioned in mustapharuby's post, but it turned the texture slightly powdery.  However, without the spices this sauce is the business.  We also added yellow food colouring drops to give it that distinctive yellow colour (which came naturally using the spices - but again gave a powdery texture).

Thank you to nige52 & mustapharuby.

Quote from: h4ppy-chris on January 04, 2013, 10:18 AM
Have you watched this vid mate?

https://www.youtube.com/watch?v=7zcw5Sr9HQ4

Cheers, not seen that one but have seen a similar one on youtube.  Going to give this a try.   

How does everyone else get their stuffing inside their naans?  Or does everyone here have plain naans?

Hey everyone.

I've been slowly working my way through the recipes on this site for a while now, this is such a wealth of knowledge that I wish there was a site like it for every cuisine!

Here's where I'm currently stuck with recreating the restaurant experience at home: when making a naan (e.g. a peshwari naan) how on earth do you get that delicious mix in the centre?! 

I have tried:
- searching these forums, youtube and the internet in general.
- rolling the naan thin and then folding in half...it always ends up too thick.  I prefer a thin naan.
- making a ball with a well in the middle, adding the mix and then closing the well and rolling into a naan shape...the mix always bursts through the dough though 

Is my dough wrong for the mix to burst through?  (I'm using CA's recipe for the dough).

I'm really pulling my hair out with this one.  I know thin peshwari naans exist, I had one (at a restaurant!) just last week.  It was like the curry god was taunting me by showing me what I cannot do! Haha.

Any help, links or even pictures appreciated.

Tom.

As promised here's a photo of my best effort.  Taken on my phone so not amazing quality but I wasn't about to fish around for the good camera...this dish is too good!



Thanks again CA.

Hi CA,

I just wanted to say i followed your recipe 99% (i used a Rajah tandoori spice mix and a Rajah Curry Mix (mild) instead of making yours - the ingredients are virtually the same in both and I figured BIR's will probably take this shortcut too) and the hurry was bloody amazing. 10/10.

For anyone else reading this recipe and contemplating it, give it a go!  I am in my mid 20's* and as far as  I am concerned this is an authentic BIR recipe - I would not be able to tell the difference if i had this and my local curry house's dish sat in front of me, genuinely!  This is restaurant quality (in fact better than some!). 

*I mention my age because i realise that older curry aficionado's keep mentioning the 'BIR's of old'...which i cannot comment on.   But for the current BIR taste of CTM this is the real deal.

Going to take some photos next time!

Thanks again CA - OK - I'll stop kissing your *** now

Tom.

Quote from: chewytikka on February 24, 2012, 07:12 PM
Hi coffeetime
I use my own recipes, I like neutral, mild flavoured curry base
Link Here -
https://curry-recipes.co.uk/curry/index.php?topic=5635.msg55692#msg55692

NorthEast faction of curry nutters

cheers ChewyTikka

Awesome thanks. 

I love pressure cooking and how soft it cooks the food, it's the only way i cook bolognese sauce and pressure cooked ham is divine (until I can afford a smoker for pulled pork).  So I may follow the link https://curry-recipes.co.uk/curry/index.php?topic=5606.0 which is again your recipe, linked to in the post you linked me.

Thank you for sharing, this seems like a very welcoming community!  I will post pictures and my BIR comparison when i get round to making it 

Quote from: chewytikka on February 21, 2012, 08:47 PM

Quote from: coffeetime on February 21, 2012, 07:24 PM

WOW! That's a reply better than I ever hoped for.

And just to ask, is that a BIR style recipe? 
Also, G&G paste = Ginger and Garlic?  (I'm picking up the shorthand but still a newbie so want to double check).
Finally, I just add 2 tbs of mango pulp and your pasanda recipe becomes pasanda nawabi? When should I add it?

Thank you...sincerely!

Yes, BIR Restaurant Recipe
Ginger and Garlic paste 50/50 oil, water, salt.
Yes Paul, White Poppy Seeds, BIR kitchens call it Khus Khus.

Make sure you heat the Cream/Yogurt through properly, before you add the
curry base or the yogurt will split, then add the Kesar Mango Pulp and stir through.

Maybe a bit complicated if your just starting out, but you might try just making it as a sauce
a few times, which is what I used to do when cooking a new recipe.

Hope this helps, cheers Chewy

Hi Chewy,

Don't suppose you could link me to which base sauce you use could you?  I was debating CA's simple base (https://curry-recipes.co.uk/curry/index.php?topic=7645.msg66407#msg66407)...

Also, don't suppose you're from the Tewkesbury area are you?  I used to know a guy called chewy