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Messages - Netik

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Lets Talk Curry / Re: Help me identifying these curries/dishes from a takeaway

« on: June 28, 2013, 08:32 AM »

Chonk, I assume you are indian? May I ask you...A lot of recipes of indian curries from my book use grated coconut to make a paste. When I do that in my mixer, the paste is definitely not homogeneous...there are many coconut rasps inside. Should it be like that, or should the coconut kind of dissolve? Would it be better to use coconutcream instead?

Lets Talk Curry / Re: Help me identifying these curries/dishes from a takeaway

« on: June 27, 2013, 05:51 AM »

Hi Chonk, to be completely honest, I didn't even know Sri Lanka is not a part of south india like kerala or goa...shame on me :-X I will ask him next time..the Problem is there is always a huge Queue, so he doesn't like to be distracted, so I have to go very late when there are no People.
It did lack some flavours indeed, but there are big green Chilis, look like http://4.bp.blogspot.com/-S02WhSEa3SU/TpoP1zX-QiI/AAAAAAAAGHc/SgDuAgWRul4/s1600/P1060529.JPG
Thank you, I will try that.

Lets Talk Curry / Re: Help me identifying these curries/dishes from a takeaway

« on: June 26, 2013, 01:29 PM »

@DalPuri, Thanks a lot, looks really like it, I will definitely try it out

@StoneCut, Thanks, I already talked to him, however, he is just the owner of that takeaway but not the cook..they kind of distribute/sell the food of another restaurant which he didn't name yet (I will ask again though).

@Chonk: Thank you, I will try to find these recipes

I think the recipe I tried for the okra dish was named vendakkai..not sure though....it was very simple, I wrote it in the first post. It was similar, but not quite right. I believe I didn't cook it right, maybe too long or too short. I'm also not sure how thick the coconut milk should be. When I make it myself, it is very liquid but very greasy somehow. In the takeaway it has more of a milk/yoghurt consistency, the seller told me there is no yoghurt in it, as it's not a north indian dish and served hot and yoghurt would curdle....he couldn't tell me more than that okra should be cooked in coconut milk and then I should add more coconut milk later. But maybe he is using some kind of single/double cream to make it tastier....

Lets Talk Curry / Re: Help me identifying these curries/dishes from a takeaway

« on: June 25, 2013, 12:50 PM »

@vindapoo, believe me or not, it tastes fantastic.

Hmmm it depends, some recipes use curry leaves just to infuse the oil in the beginning, others add them in the end. Very special taste though.

I don't really like the idea of making one sauce for every curry, so I don't necessarily want to cook one pot style. I have just read the book of Julian voigt about how indian curries are cooked in takeaway style. What I did not consider is, that our takeaways in Switzerland might differ from yours in UK, and that the curries I like so much are not these curries you have (butter chicken etc.) but more south indian, coconut based curries. Seems to be different to find informations about the secrets of our takeaways/restaurants :/

Lets Talk Curry / Re: Help me identifying these curries/dishes from a takeaway

« on: June 25, 2013, 12:19 PM »

Thanks guys. Yeah I also expected them to be more south indian/sri lanki.
What do you think - can the methods of how to cook a BIR curry with base gravy etc. be adapted to south indian/sri lanki recipes? Or are they using different methods?

Lets Talk Curry / Help me identifying these curries/dishes from a takeaway

« on: June 25, 2013, 07:58 AM »

Dear Community, I'm swiss and regularly eating in asian takeaway (probably indian/thai) and indian restaurants. I now had (especially) 3 dishes which just blew my mind and I fail to reproduce them at home:

Curry 1, in the right of:
http://oi42.tinypic.com/68znd2.jpg
I'm not sure if this is indian or thai or another countries curry. Probably it was fish (Pangasius / iridescent shark) or chicken. It was just legendary. I have to say I did not feel tomatoes, it was pretty hot and very .strong/salty in it's taste. And I couldn't feel the typical thai tastes like lemon grass so I guess it's more indian. But what could it be? All these famous indian curries look different.

Dish 2, in the left of the picture above.
It's Okras/Ladyfingers (but I had it with kohlrabi, carrots, spinach and other vegetables already) in a..coconut sauce. I tried many recipes already. There are curryleaves and onions, I can't find anything else in it. So I tried:

-Heating oil, putting in some mustard seeds and curry leaves
-Frying onion slices for 1-2 minutes
-Adding ladyfingers, 1 min
-Adding a cup of coconutmilk
-Cooking for 5 mins
-Adding some turmeric and vinegar

It tastes ok, but definitely not as good as in the takeaway. What else can I try? How is this dish called?

Curry 3:, yellow fish curry in http://oi43.tinypic.com/tao48z.jpg
Definitely indian, it's also Pangasius / iridescent shark, I could identify mustard seeds and curry leaves, but that's it. I tried many recipes like goan fish curry or madras fish curry, but that's not it.

I found the ebook about how to cook BIR style curries and I will try them out this week, but as I said...on the pictures and videos they look much different from the curries I posted.

Thanks A LOT for any help and tipps!

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