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Messages - rozzi

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1
Lets Talk Curry / Re: What do you want to know?
« on: May 23, 2011, 05:15 AM »
ok guys off to blighty tomorrow will see what i can sort, out back in 3 weeks cheers

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Lets Talk Curry / What do you want to know?
« on: May 18, 2011, 02:02 PM »
Ok i know i don't use this forum much but i do look in to see whats going on. Anyway my mate is Bangladeshi and has is own Balti takeaway and has worked in Rusholme for 20 yrs. So i am going back to England in a week and i have arranged to work for him for 2 weeks, and he's promised to show me everything he can within reason given a 2 week window.Obviously the gravy, spice blends, cant promise to get the answers to  everything but i will try and get as much info as possible. Bring on the Exotica Al, cheers guys

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just been busy getting use to a land downunder. yes still have contact with my mate he has the red spice in Bolton. He sent me a book with some of his recipes in and customs confescated it but later let me have it. Think I'll have to find time to contribute to this site, cheers

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My mate is Bangladeshi and has is own takeaway, simple recipe Onion finely diced, enough tomato puree to colour and a pinch of chilli powder to spice, Enjoy

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Lets Talk Curry / desperate for a real curry
« on: September 11, 2007, 02:25 PM »
    Hi all, not been on here for a long time been busy starting a new life in Perth, Australia. Anyway in desperation for a really good curry i have been in touch with my ex local Indian takeaway in Bolton. He reminded me of what he told and showed me before we left for OZ. The head chef there was fantastic and before we came over here, he showed me how to make a good Indian curry.
    The curry gravy was nothing extravagant, virtually the same as the curry secret but without exact measurements, just done by eye and no doubt 20 yrs experience. He did add a small amount of sugar and vegetable stock powder though. He explained that the gravy was nothing more than a filler, and the real flavour comes from cooking this gravy really hard in the first five minutes to extract the natural sugars from the onions. Also you have to fry the garlic and spices really hard as well, because this changes the flavour completely. He explained that his curries tasted so good because he had spent years altering his curry paste which was his secret. He never gave me his recipe but said to go and try some from Indian books that have at least 10 spices in them.
    Anyway without boring you all to death he explained that it?s the experience of cooking curries that gives it that distinctive flavour and smell. To prove it he cooked a chicken garlic balti and his right hand man also cooked the same dish, using the same ingredients the taste difference was obvious, the head chefs was fantastic his mates was mediocre.
    Somehow I had forgotten what he had showed me and explained how to do it, hence the desperate phone call to the UK. I can?t thank Chef Lal Miah enough or express how helpful this guy was to go over it again for me and to remember who I was, amazing.
   So with this now remembered information I set about making a curry gravy and a chicken jalfrezi for friends. The results were nothing more than amazing, it looked like an Indian, it tasted like an Indian, and it had the smell, everyone was so amazed how good it was. The only problem I found was getting the heat high enough this was solved by using the Barbie Wok burner and a wok.
    Hope this info is useful to the folks on here, I hope to be giving much more info on the outcome of my next curries and finding the holy grail of curry making. My own personnel opinion on it is it comes down to practice and experience of cooking curries. The more you practice, the better you get. Have a good one Therozziziofoz.

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Lets Talk Curry / Re: Why we cannot produce that missing taste ?
« on: June 17, 2007, 06:55 AM »
just thought i would give you my dollars worth. when were back in england i once copied pat chapmans version of curries from the new curry bible to the letter. not only did it have that authentic indian takeaway smell, i was banned by my wife from ever doing it again. the house had that smell for 3 or 4 days, it was even outside. thinking i might give it a go on the barbie wonder what all my scottish neighbours will think, cheers rozzi

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Just Joined? Introduce Yourself / Re: hi all
« on: June 15, 2007, 01:56 AM »
cheers for the replies, gonna look through all this excellent info and get cooking a real curry, unlike the indians excuse for one over here.cheers

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Just Joined? Introduce Yourself / hi all
« on: June 14, 2007, 06:22 AM »
just found this fantastic site, cant wait to try out some of these recipes. left the uk 10 months ago for a new life downunder in Perth, unfortunately it is impossible to get an authentic british curry here. looks like im just gonna have to do it myself. pomme downunder looking for inspiration.

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