Hi all,
Been knocking out 5 or 6 new prawn jalfrezzi recipies this week, and settled on 1 as close to real bir ta.

The only thing that really separates this jalfrezzi from the one at my local ta is the missing smokey tangy taste.  I seem to remember some forum members achieved this smokey taste way back.

Anyone got any ideas on this?

Got a fridge full of base, but I am clean out of inspirational ideas !  darn 

Hi derek have you tried a little smoked paprika. I know its not really BIR but I use it when I want that smokey flavour and its ok.Is the smokey flavour that the BIRs produce another part of the illusive final 5%

You need to flamb? when your frying off the G&G, onions & spices.

Hi Derek!

From another thread:

Quote from: chonk on May 10, 2013, 10:59 PM

Quote from: Secret Santa on March 05, 2013, 05:52 PM

Quote from: Aussie Mick on March 05, 2013, 04:24 PM
He took a piece of hot charcaol from the tandoor, placed in it a ss dish, poured on some ghee and sat it floating on top of the mixture then put the lid on for about 20 minutes. I think it made a small difference. Sometimes they will add cardamoms or cloves or cinnamon to the charcoal and it does impart a nice subtle flavour.

It's called a dhungar - the traditional way to smoke food.

Read somewhere that you can take an scooped out onion aswell, place the charcoal in that and proceed as mentioned above. Will try that someday.

Hope that helps a bit.

interesting idea chonk.