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Messages - Samurai

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Just Joined? Introduce Yourself / Re: Posting messages as a new member?

« on: May 16, 2014, 11:10 PM »

While it is not my intention to offend anyone, this site is clearly over-moderated. Likely won't be posting here again but thought I'd share this parting thought. Cheers.

Talk About Anything Other Than Curry / Re: Silly question but...

« on: April 03, 2014, 10:06 PM »

"Rounders", eh? Hmmm......looks kind of like baseball - except the diamond isn't diamond shaped. Spent an evening watching cricket once and still have no idea what's goin' on. Suspect I'll have even less luck with rounders. But thanks for the info Garp.

Lets Talk Curry / Re: Raita

« on: April 03, 2014, 08:58 PM »

Thanks Stephen - will try it tonight. No sugar, eh?

British Indian Restaurant Recipes - Main Dishes / Re: Simply Basic - Chicken Curry

« on: April 03, 2014, 06:52 PM »

Ha - I should say "secret to me". He called it Pippali but I believe it's more commonly called Long Pepper (which must be used in the proper ratio with the other more traditional ingredients):

http://www.worldspice.com/spices/long-pepper

But you've cut me deep with your aspersions of "Americanism". I am, of course, highly offended by the implication as we are much better hockey players than our more flamboyant neighbors, eh? And better curriers too I'd wager

Talk About Anything Other Than Curry / Silly question but...

« on: April 03, 2014, 12:59 AM »

Realizing that cricket is likely the norm, are there any baseball leagues in the UK? I see there are some hockey leagues over there now.

Lets Talk Curry / Raita

« on: April 03, 2014, 12:55 AM »

Evening. Wondering if someone can point me toward a good cucumber raita recipe.

Thanks in advance.

British Indian Restaurant Recipes - Main Dishes / Simply Basic - Chicken Curry

« on: April 02, 2014, 11:35 PM »

Following from the base gravy of the previous post, this basic chicken curry offers a good starting point for beginning currionados with a focus that is more on flavour than heat (although can be easily bumped up on the Scoville scale with a few choice chillies).

While there are less "layers" to this recipe than some more advanced curries, the key here is to use a good garam masala. Good, in this case, refers to whichever one you prefer (as GMs are varied and rather subjective in flavor). I use a masala recipe that was given to me by a local Indian restaurant owner, which contains a "secret" ingredient that took me forever to find - but was well worth it!

This recipe is fairly large, but can be cut down proportionally for those who wish to make smaller batches:

CURRY INGREDIENTS
12-16 boneless, skinless chicken thighs (or 6 breasts) - torn, not cubed
4 medium sized yellow onions - pureed
4-5 tbsp. ginger/garlic paste
2 large fresh tomatoes - pureed
1/2 can (156 ml) tomato paste
1/2 can (355 ml) coconut milk
1/2 tsp. tandoori masala
2 tbsp. coriander powder
2 tbsp. cumin powder
2 tbsp. garam masala
1 tbsp. Kashmiri chili powder
1 tbsp. turmeric
1 tsp. salt
Cilantro to garnish

METHOD
Prepare chicken by putting in a large bowl with a touch of oil, 1 tbsp. ginger/garlic paste and 1 tbsp. garam masala. Mix well into the chicken pieces, cover and put in fridge to marinate (ideally 24 hours).

Fry the pureed onions in 1/2 cup peanut oil along with a handful of whole cumin seeds in a large non-reactive skillet on medium heat. Once the onions and cumin seeds are browned (to a rich dark color), add in 4 tbsp. ginger/garlic paste and cook for another 3 minutes. Then add in spice mix:
- 2 tbsp. coriander powder
- 2 tbsp. cumin powder
- 2 tbsp. garam masala
- 1 tbsp. turmeric
- 1 tbsp. Kashmiri chili powder
- 1 tsp. salt

Saute the mixture for about 2-3 minutes to form a thick paste and then add in the tomato puree (all ingredients blended together):
- 2 large tomatoes
- 1/2 small can tomato paste
- 1/2 tsp. tandoori masala

Continue to cook the mixture for approximately 8 minutes (on low-med heat to neutralize the acid of the tomatoes), then add in 2 bags of Simply Basic base gravy and cook for another 2 minutes. Add in the chicken pieces (which have been brought to room temperature) and 2 cups of water. Cook for about 15 minutes, then add in the coconut milk. Continue to simmer on low heat until the chicken is tender (approx. 30 minutes). Adjust salt to taste and add in a handful of cilantro leaves just prior to serving.

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Simply Basic - Base Gravy

« on: April 02, 2014, 11:09 PM »

New to the site and am still wading through the volume of threads. Such a vast information library - this really is an excellent resource for anyone interested in "upping" their curry game! Glad I stumbled upon it.

For now, thought I'd pass along a simple and easy base gravy I've found that works very well in a variety of dishes and a basic chicken curry to go with it (next post).

The base gravy is adapted from a recipe that was posted on-line at Modern Tandoori Restaurant and Takeaway in Wallsend, Newcastle. While I've made some subtle tweaks to the ingredients, the core of the recipe remains in tact. What drew me to this base gravy was that it consists of mostly onions and is not coloured by a variety of other vegetables, which provides a bit more of a "blank slate" for creativity at later stages of the curry process.

INGREDIENTS

10 medium sized yellow onions
10 cloves of garlic
2 inch piece of ginger
1 1/2 litres water
400 ml can of diced tomatoes
10 tablespoons peanut oil
1 tbsp. turmeric
1 tbsp. cumin powder
1/2 tbsp. Spanish paprika
1/2 tbsp. Kashmiri chili powder
1 tsp. salt
1/2 tsp. hing
1/2 tsp. Kasuri Methi powder
1 inch sized piece of jaggery
1 bunch cilantro stalks

METHOD

Place the ginger and garlic with about a cup of the water in a food processor or mixer and blend to a smooth consistency. I use a Preethi mixer/ grinder (which is worth it's weight in gold).

Chop the onions into medium sized pieces and place in a large heavy bottomed saucepan. Pour in the remaining water and the ginger and garlic paste. Bring to a boil then cover, turn the temperature down and let the mixture sweat-simmer for about 30 minutes.

Add in the chopped tomatoes and cilantro stalks and blend with a hand blender for about three minutes until very smooth. Otherwise, you'll need to let the mixture cool and use a blender to pulverize the mixture (which will take a few batches).

Wipe the saucepan clean and add the peanut oil. Pour in the paprika, chili powder, cumin and turmeric and fry over medium heat for about a minute to infuse the oil with the spices.

Add the blended mixture to the oil and spices and bring to a simmer. Then reduce the heat and cook for about 8 minutes. Add in 3 cups of water to thin the gravy down, the hing, salt, Kasuri Methi and jaggery. Cook on low heat for another 20 to 30 minutes (to the point the oil separates and rises to the top).

Once cooled, portion gravy into individual bags (sandwich baggies), about 2 ladles (or 300ml) apiece. Freeze and store.

Just Joined? Introduce Yourself / Re: Hello....from 46.0989 N, 64.7242 W

« on: March 26, 2014, 09:24 PM »

Quote from: mickdabass on March 26, 2014, 05:06 PM

Hope you've got your thermals on!!

Meh.......only 30 centimeters today - I can shovel that in shorts!

Just Joined? Introduce Yourself / Hello....from 46.0989 N, 64.7242 W

« on: March 26, 2014, 04:39 PM »

New to the forum, although have been a fanatical currie'r for years. Have experimented with several different methods (using base gravies, pastes, mix powders, etc.) although have yet to capture that elusive flavor. Julian's eBook was helpful....at least in some respects. Have also learned a fair amount from the local Indian restaurant owner here in Moncton (especially as pertains to making a good garam masala). That having been said, I've come to the realization there are many ways to make curry and many different ingredients/ combinations and "trade secrets". Looking forward to learning new recipes and techniques from forum members and sharing what I've learned so far in my curry journey.

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