Quote from: chewytikka on January 11, 2012, 09:17 PM
Hi Abdul
Thanks for the base update, would you call this extra step a Baghar,
some members are interested in cooking terms and techniques.

cheers Chewy

Hi Chewytikka,

Yes, I would call this extra step a Bhagar.

Abdul

Quote from: abdulmohed2002 on January 11, 2012, 10:25 PM
Yes, I would call this extra step a Bhagar.

Abdul

I find your contributions here to be extremely useful, but you've confused me with this term.

Out of curiosity, why would you term this additional process a Bhagar? Surely it's more akin to the 'Bhoona' process of heating up hot oil, frying the garlic/ginger mix, then adding the ground spices and further ingredients?

Quote from: abdulmohed2002 on January 11, 2012, 08:26 PM

Quote from: noble ox on January 09, 2012, 12:10 PM
Hi Abdul
Thank you for putting all this info on this forum for us all
Vindaloo has been my favourite for years
Is there any chance of a recipe from you please?
Thanks again for your kindness

Yes, I hope you enjoy this as it is a very old recipe. The 'modern' recipe is a little different to this one. If you would like to taste the difference then let me know and I will make amendments.

Chicken Vindaloo                                                                     

Ingredients
Basic tarka (p.1 and garlic ginger 60/40 mix)
Pre cooked chicken  13 pieces (p.1)
8 spice  1 tsp
Gravy
Tomato puree  1 tsp
Chilli Powder  3 tbsp
1 medium sized potato cut into four pieces (must be boiled before cutting)

Garnish
Coriander

Method

1.  In a frying pan, make a basic tarka and add the chicken portions; stir well for 2 to 3 minutes.
2.  Add 8 spice, chilli powder, tomato puree and 1 ladlespoon of gravy; stir well for 2 to 3 minutes to ensure the masala is well cooked.
3. Then add 1 pint of gravy and cook for 5 to 6 minutes stirring occasionally.
4. Add the potatoes and cook between 2 to 3 minutes.
5. Garnish with coriander

(bare in mind cooking times may vary according to cooker)

Hi Abdul 
I cooked this last night using all your methods and was very impressed with the taste looking forward to the new modern version.
Once again a big thank you

Quote from: Wickerman on January 18, 2012, 03:22 AM
     
Hi abdulmohed. 
 
The first Ingredient states:Readymade gravy?-would that be the whole batch of the gravy made on page.1 of this thread?
A big thank you for sharing your hard work on here.

I'm sure Abdul will be pleased to hear of your successes Wickerman ;D. Yes, whole batch from page one is used to make the enhanced gravy recipe. 

Quote from: parker21 on January 18, 2012, 07:18 PM
Hi Chewytikka,

Yes, I would call this extra step a Bhagar.

Abdul

hi guys but wouldnt this actually be a tarka? as this is something fried to be added to somthing else!

just my opinion
regards
gary 

Hi gary
In English you might call it sauteing, stir frying, a quick light stewing or even a combination of all three.
But as Abdul replied, Bhagar is the correct Bengali term for this. (The Horse's mouth, so to speak)

Don't forget the whole big pot of base gravy is being transferred and added to this Bhagar in a clean pot.

Nothing to do with adding a Tarka to enhance a finished dish, or even the Beginning Tarka when you start a dish.

The first base recipe I posted, when I joined cR0 a year ago includes this Bhagar step.
https://curry-recipes.co.uk/curry/index.php?topic=5375.msg53061#msg53061
Thought it was a bit odd, nobody replied to this at the time, until I did a video version.

I suppose its nice to know the correct terms, but not much use to anybody unless their talking
in an actual BIR kitchen or to a BIR Chef, like Abdul.

Then again it might help with an overall understanding.

You might ask the same question with your local Chef at the Mouchak.

cheers Chewy