Been rough for over a week. Freezer raid/lucky dip last night. Cleared the tubes and reset my palate.  Feeling better already.



Rob

Went back 15 years to my old Kris Dhillon base recipe and realized why I’ve not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard.  I let it cool out there before bringing to the kitchen to blend and just opening up the lid….phewww!  Needed the exhaust fan on max.

Going to try her basic chicken curry tonight. Very straightforward but I have to say I can’t agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp.  My beloved vindaloo is not a madras made hotter.

The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It’s 14.5oz standard here in the US.

Let’s see how it turns out.

Robbo

She did a less stinky recipe version in The New Curry Secret. Halved the amount of oil and changed to olive oil. Increased water to 1.5 L. Neither for me anymore I am afraid, or anything similar, which is most of them. The effectively blank canvass approach to BIR gravy is flawed, imo. The Curry Secret was first published in 1989. This is perhaps significant. 400 g tinned tomatoes standard here Robbo, I think.

Rob

Went back 15 years to my old Kris Dhillon base recipe and realized why I’ve not made it more. The simple process of boiling onions, garlic and ginger creates quite a strong smell. I remember stinking out my tiny flat back in the UK. Made a batch today, doing the first stage in the Instant Pot, out in the back yard.  I let it cool out there before bringing to the kitchen to blend and just opening up the lid….phewww!  Needed the exhaust fan on max.

Going to try her basic chicken curry tonight. Very straightforward but I have to say I can’t agree with her assertion that the regular curry uses a pinch of chilli powder and if you want a madras, increase to 1 tsp and for a vindaloo 2 tsp.  My beloved vindaloo is not a madras made hotter.

The base recipe calls for an 8oz tin of tomatoes. Are they still around?
It’s 14.5oz standard here in the US.

Let’s see how it turns out.

Robbo

Watched again and the lamb chops look a bit iffy to me. Could just be the camera angle, but something isn't right. The chicken "chops" also appear caked in marinade. The guinea fowl curry looks OK. The naans look good. Not keen on the tableware, or flatware.

Kashmiri lamb chops (3) starter made yesterday. 24 h marinade tester. £2.95. Including service charge and tip.





Rob

A few more general thoughts/conclusions on tilting the pan when making BIR curry.

In a nutshell, it allows the gravy/curry to be reduced for longer periods and at significantly higher temperatures than the (contemporary) approach we are familiar with. This is explained by differences in the surface area of the pan in contact with the curry. Other factors that facilitate the higher temperatures are a) more oil is used and b) stirring is kept to an absolute minimum (throughout cooking). Counterintuitively this means preparation of the curry will take longer. In fact, the cooking time is often doubled.

This is a technique that is still used in some TAs/restaurants. It is combined with rich/aromatic base gravies and pre-cooks. Seasoned oils (including bhaji oil) are also used by some establishments. Collectively these techniques underlie the old school BIR curry approach. This for many will solve the missing 5% (and some).

Most TAs/restaurants nowadays do not do this. Too slow.

Rob