WOW - the Mogul does not disappoint. Chef Nural certainly know his stuff. Many thanks to Chef and curry2go for making the effort on this. simply loved it.

really appreciate the dish having no tom puree - the fresh tomato is spot on and ended up using 1 off small tom.

have now cooked 4 off.

the pasco balti really works a treat - a caution being not to get carried away on the amount though - it's a fine line before it overpowers.

i did have difficulty on the order of the ingredients on the 1st go making to spec. i don't like the methi taste unless it's hard cooked so added it right at the start with the oil. i also added the diced onion/green pepper before the garlic ginger. i found a tad more ginger worked well in the dish. i also moved the cream (evap milk) till pretty much the end. apologies to all but that squirt of lemon dressing had to go in too.

this is a chef special and a keeper for me 100%. simply brill. my good lady summed up - professional dish.

original link https://curry-recipes.co.uk/curry/index.php?topic=8656.0

Looks great Jerry

I have it on my "to do list" but haven't got round to it yet - your pic is inspiring me though!

Hi Jerry
Just watched this vid again.
Obviously the Chef is cooking for camera and each Chef has his own take on what Mughal Cuisine should be.
But C2G's explanation that its a Modern Korma is laughable, (16th Century BIR)

But my question is, how long did he actually cook this dish for. The video suggests that by the time he combined all the ingredients,
he only gives it less than a minute of cooking time, before it is served up. Quite misleading for anybody trying to follow the recipe.

The other main observation with this video is the overwhelming amount of Pataks Balti paste in a single portion dish,
the Chef clearly adds a good heaped Chef's spoon of the paste, which is at least 2/3 tbsps and as this paste has very strong Garam flavours
it needs to be cooked out and balanced with the cream.

So you have probably cooked a far better version by using a sensible amount of Balti paste and adding the cream towards the end.

Well done and thanks for posting.
cheers Chewy

Korma is definitely not my type of dish but the finished consistancy of the curry is right up my street and balti paste must make it nearer medium than mild.  The dish is simple, as is korma but there definitely is more going on in it.  I watched the video again yesterday and thought then that i must give this a go looking at the finished product.  Looking at Jerry's i will try this in the next week or so once i've pre-cooked some chicken.  Will be a good chef's special to add to the menu for the milder curry eater.  I too thought it was cooked quickly but then again looking at the after-burner that was on full throughout after the ginger/garlic was cooked, i think it was cooked sufficiently.  Will obviously need a bit longer on  a domestic hob.  I will err on the side of caution when it comes to the balti paste.  I think a heaped tbs may be a little too much.  We'll see

chewytikka,

much appreciate your thoughts (all your posts - inspiring).

i feel i actually cooked for a longer period than i would normally which is usually about 5 mins on full heat all the way through (i don't back off at the end to a simmer). i guess this dish was probably more like 7 mins. something like:

1) oil, methi, par boiled onion/g.pepper ~ 1min
2) g/g ~ 30 secs
3) base 1 chef, pasco balti, bunjarra, mix powder ~ 30 secs (chicken in)
4) base, f.coriander, diced toms ~ 4 min
5) evap milk, lemon dressing ~1 min

the balti paste as you say is critical - i used a normal teaspoon heaped on the 1st go and it was too much. i used slightly rounded for the other 3 off makes and worked well.

have added recipe in case it's of help to anyone

Quote from: JerryM on September 11, 2012, 05:47 PM
i also moved the cream (evap milk) till pretty much the end.

Thank you for your report on this dish. I must try it but I won't be sure whether to try the original recipe or your quite heavily modified - and perhaps improved version - by using evaporated milk instead of cream. IMHO they are quite different ingredients.

George,

definitely well worth trying. would also always suggest that the original spec should be the starting point. this recipe of Chef Nural is a very good starting point and impossible to beat.

the advantage of us cooking ourselves then comes into play as we can adapt recipes to our individual taste buds.

as further example i tried a further variant cooking it using Julians onion sauce (made no difference) and also adding in some pre fried green pepper - added a nice touch - not to be made as standard but just now and then when the mood suits.

really loved cooking this dish.

Tried this tonight due to it being one of JerryMs favourites! (Sorry forgot to take any photos  )

I usually like quite spicy dishes, but I also like korma type dishes. although I find a whole korma dish too sweet/too much. I think this bridges the boundary between sweet and spicy/more indian flavours. It might not be to everyones taste, but I thought it was great, and its going of my best of list, and I think it will be a great dish if you are having friends around and making a few different dishes!

Thanks to JerryM for your help, and his amazing spreadsheet!

;D