Author Topic: The curry a Bengali restaurant chef cooks at home (read 10,984 times)

Sverige · « **on:** April 26, 2020, 05:27 PM »

Maybe corona has some benefits! Chef Imran Salam of Eastern Eye restaurant in Litchfield used his lockdown time to share his Bengali style home cooked beef and potato curry

https://youtu.be/PK2VqR7_nVo

Peripatetic Phil · « **Reply #1 on:** April 26, 2020, 07:28 PM »

Well, about as far from BIR as one could get, but interesting nonetheless. I may try a scaled-down version but with mutton or goat rather than beef.

** Phil.

martinvic · « **Reply #2 on:** April 27, 2020, 12:00 AM »

Can we get the spelling of Lichfield right, as it's my home town.

Sverige · « **Reply #3 on:** April 27, 2020, 03:21 PM »

Maybe you can scope out the restaurant and tell us if it

Sverige · « **Reply #4 on:** April 27, 2020, 03:35 PM »

Ps.. I

livo · « **Reply #5 on:** April 27, 2020, 10:37 PM »

The melting base on RCR was the very first "BIR" concept I ever encountered and I still have it printed in hard copy. I remember being completely overwhelmed by the entirety of the site (after I'd paid my

Sverige · « **Reply #6 on:** April 28, 2020, 07:52 AM »

livo · « **Reply #7 on:** April 28, 2020, 01:01 PM »

Having now watched the video in full, it really is a long slow cook. A good tasty beef curry is surprisingly more difficult than you'd expect. This one shows great promise and the fact that the ribs I have are bone in will ensure that depth of flavour. When the supermarket meat shelves emptied of prime cuts it didn't bother me too much. There were some very good curry cuts available that not many other people wanted. I didn't so much panic buy as take advantage. The freezer is well stocked.

livo · « **Reply #8 on:** May 14, 2020, 10:59 PM »

I suspected when watching this first up that it contained way too much salt. I made this yesterday and didn't add the 4th Tbsp when stipulated and it is still salty. Adding the extra would have completely ruined and wasted 3kg of beef and I would cut it back even further to only 2 Tbsp in total. I also found that it did not require the additional water. It would become a very wet curry soup with another 400-600 ml.

With these mods in mind it is however, a very simple and tasty traditional style beef curry. I'll be making it again.

PS: I've just realized that 3 Australian Tablespoons @ 20 ml is the same as 4 UK @ 15 ml. I would still recommend cutting it back and adjust salt to taste at the end stages.

I just watched another youtube video of a different beef and potato curry and while there were some differences, the excessive salt is common to both.

Secret Santa · « **Reply #9 on:** May 15, 2020, 09:05 PM »

Quote from: livo on May 14, 2020, 10:59 PMI just watched another youtube video of a different beef and potato curry and while there were some differences, the excessive salt is common to both.

You have to look at it with an Indian eye. They love their salt.

Author Topic: The curry a Bengali restaurant chef cooks at home (read 10,984 times)

Sverige

The curry a Bengali restaurant chef cooks at home

Peripatetic Phil

Re: The curry a Bengali restaurant chef cooks at home

martinvic

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Sverige

Re: The curry a Bengali restaurant chef cooks at home

Sverige

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livo

Re: The curry a Bengali restaurant chef cooks at home

Sverige

Re: The curry a Bengali restaurant chef cooks at home

livo

Re: The curry a Bengali restaurant chef cooks at home

livo

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Secret Santa

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