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1

Pictures of Your Curries / Re: Chicken Tikka Dhansak Puri

« on: September 12, 2018, 08:36 AM »

Thanks Naga, I've now put the recipe on the system.

2

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Mick's/Taz's Curry Base Gravy

« on: September 11, 2018, 09:21 PM »

I make this base sauce for at least 200 covers. I roughly grind both the cumin and coriander seeds, then I wrap them in blue J Cloth and ad them to the cooking base. At the end, I simply discard them as they have served their purpose. I then blitz the base sauce with a commercial blender and then pass it through a chinois. A perfectly smooth base sauce is achieved every time...

3

Pictures of Your Curries / Chicken Tikka Dhansak Puri

« on: September 11, 2018, 11:44 AM »

Here is my Chicken Tikka Dhansak Puri with Indian Salad and my Coriander Chutney. The Uni have just bought me a 1943 Citreon Van, which we are having kitted out for a street food van and this is one of the recipes which will appear all around campus.

If anyone wants the recipe, pm me with you're e-mail address and I will e-mail it to you as it is too long winded to post it on here

Chicken Tikka Dhansak Puri with Indian Salad and Coriander Chutney

I

4

Lets Talk Curry / Re: "Thinking back ..."

« on: February 15, 2017, 05:33 PM »

Cooking any curry where you use the "whole" meat rather than parts of the animal, i.e. Breast will always produce a fuller flavoured and more rich dish, due to the gelatinous marrow which will dissolve from the bones.

If you're going to make a chicken breast or lamb cube curry, cook the whole meat first with all the bones in and cook it slow. Then remove the meat from the bones, pass the liquid through a Chinous, and use that liquid as part of the sauce. You won't regret it

5

House Specialities / Re: BULK Kashmiri Chicken Masala

« on: January 28, 2017, 01:58 PM »

Quote from: JennyLou90 on September 30, 2016, 03:33 PM

Hi 976Bar,

This sounds amazing, but where do I even begin to scale down this recipe?

Thanks
Jen

Sorry for the late reply, but the smaller version is already on this site.

http://www.curry-recipes.co.uk/curry/index.php/topic,3585.0.html

6

Ceylon / Re: BULK Chicken Ceylon

« on: January 26, 2017, 07:37 PM »

Hi Guys,

To put you out of your misery, we steam the chicken in a professional Rational oven. That amount of chicken produces quite a bit of water, some of which we add to the final dish.

I've also updated this recipe and now mix the coconut milk powder with 2 litres of semi skimmed milk. It gives a more creamy consistency to the coconut milk.

There will be more than enough sauce to go round. Equally if you are selling this on a street food stand you would not get 300ml of sauce on your take away carton. Nearer 150ml. Hope this helps.

Rgds, Bob

7

British Indian Restaurant Recipe Requests / Re: What's the Secret of "Smokey" Tarka Dhal?

« on: August 04, 2016, 09:28 PM »

Simply add some Smoked Paprika to the spice mix you are frying at the beginning will give a lovely smokey flavour. See my Dhansak recipe

8

Talk About Anything Other Than Curry / Re: CA diet suggestions

« on: August 04, 2016, 08:49 PM »

Try Quinao (A Super Food) with a Roasted Medley of Butternut Squash/Peppers/Aubergine/Corguette/Whole Garlic/ a little tomato paste and a little rapeseed oil. Season lightly and serve on the bed of Quinao.

Add a mixed leaf salad of Rocket/Red Onion/Cherry Tomatoes.

Make an emulsion of Olive oil/White Balsamic Vinegar/Sea Salt and Cracked Black Pepper. Drizzle over the salad.

Delicious

9

Talk About Anything Other Than Curry / Life's Journey......

« on: August 04, 2016, 08:39 PM »

Hi All,

Sorry I haven't been on here for quite some time now, but have been working hard in the background and can now say I am a fully qualified Chef having passed my final exams back in June. So now have levels 2 & 3 in Professional Cookery from The West London University. Also have been moved up to the main kitchen at The Uni (they have 3 kitchens) and have been promoted to Senior Chef Departie.

Working on so many different cuisines right now, from Indian, Turkish, Lebanese, Thai, Vietnamese, Malaysian, Mexican..... and am writing a whole new bunch of recipes for the Uni's kitchen's. Exciting times but alas something has to give and time on here is one of them.

Hopefully I will get some more time soon and will post more recipes at a later date, which may not all be indian but we'll see.

Glad to see the site is still going strong

Regards,

Bob

10

Korma / Re: BULK Chicken Korma

« on: February 02, 2016, 07:55 PM »

Quote from: sliver on November 10, 2015, 08:51 AM

What spice mix did you use please 976bar?
Also, is there a reason for using powdered cocunut rather than cans of coconut milk or cream? I wondered if it was a cost thing or if using the powder allowed you to maintan a thickness in the dish.

I made my second ever base this week (Taz) and have been improvising somewhat and this (scaled if I can) sounds quite straightforward and distinguishable as a specific curry, unlike my first couple of generic chicken and lamb efforts. So please excuse my probably very novice questions, I have a lot to read and a lot more to learn.

Ta

Hi Silver,

Spice mix is made up as follows
8 parts coriander powder
7 parts Turmeric
5 Parts Cumin powder
4 parts Madras Curry Powder

Maggi Coconut milk powder gives a totally different taste to tinned coconut milk and yes it is cheaper.

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