Topic: Secret Recipe Group Test

[Kashmiri Bob]

I cant remember how much sugar i used. It was probably just 1 or 2 dessert spoons, but i wouldn't of said it was overly sweet or a pudding type dish.
I've got a massive sweet tooth, BUT for cakes and chocolate.  I like to keep my dinners as savoury as possible, although i've been known to eat a ladoo alongside some channa and chapati.  ;D
This is sort of what i had in mind for this rice. To be eaten with a hot intensely flavoured meat curry.
I'm sorry it never worked out for you Rob. I had high hopes for this rice.

I think the oven-cooking method threw me a bit Frank.  Plus my inexperience. I'm sure others will be able to make a better job of it. Better for me to cook rice on the hob, where I (generally) keep an eye on it. It won't be wasted though. The good lady has an extremely sweet tooth. I don't think I go a bundle on sweet rice with a hot curry.  I guess it's all personal taste/preference. Often find plain or egg fried rice with, for example, a vindaloo, hit's the spot (a decent garlic naan is also a prerequisite).  Tell you what though, wait until you see the tandoori king prawn suca (and tandoori chicken suca) I made last night!  Pretty good if I do say so myself.  Made a few (actually quite a few) changes to the recipe. Not too sweet and very tangy.

Rob 

[chewytikka]

On a sidenote,
I hate the way modern curries have gone in this country, full of sugar and dollops of this jar or that.
Chuck it all in the pan lazy arse way of cooking.  :
Wheres the love, passion and creativity in that?

Anybody wanting to eat curries of old, forget BIR's and head for the Pakistani places. 

 ;D ;D ;D You'll love this one Frank
The BB1, Pakistani Base Sauce in action
 
http://youtu.be/_mT5YZ5cEhc

Painful.... I think I'll stick to 40 years of Bengali BIR. ;D
Chewytikka

[Kashmiri Bob]

Good effort Chewy. I could tell you enjoyed making that. Looks,

[DalPuri]

On a sidenote,
I hate the way modern curries have gone in this country, full of sugar and dollops of this jar or that.
Chuck it all in the pan lazy arse way of cooking.  :
Wheres the love, passion and creativity in that?

Anybody wanting to eat curries of old, forget BIR's and head for the Pakistani places. 

 ;D ;D ;D You'll love this one Frank
The BB1, Pakistani Base Sauce in action
 


Painful.... I think I'll stick to 40 years of Bengali BIR. ;D
Chewytikka

It IS sad to see Chewy, but its NOT typical of a Pakistani base or curry. Its more the typical jack of all trades TA that sells munchboxes.  :  I mean COME ON!
I just couldn't bring myself to buy from a "curry house" that sells doner, pizza and burgers!

And you say 40 years of Bengali BIR. I'm not sure how consistent thats been either as most places have changed. They're few and far between these days.
You might be one of the lucky ones and have plenty of old school curry houses around you, but i've been to Whitley Bay so i know its not confined to Wales.  ;D

The british palate has changed for the worse and the BIR's have also changed to suit demand. Everyone wants sweet shit these days. Always following the yanks whether it be food, language, war, obesity. The list goes on...
Thats why i say if you want an old school curry, go to the Pakistani places because they're not catering for the average white public that your local BIR does.

[curryhell]

Just demolished half my secret recipe group test.......MMMMMM. Porn and results coming very shortly 

[goncalo]

Is this closed? I wouldn't mind to join if still open

[curryhell]

Time to report on the task set for me by Unclefrank.  I got away lightly compared to some and the results i was very pleased with and am happy to cook on a regular basis as i do love the taste.  Having sampled my efforts after the cooking yesterday, i can supplement my comments as I tuck into the remainder again tonight, just to be sure of my initial remarks of course .



The task chosen for me by UF was CA's chicken jalfrezi, a CA dish i'd never tried and a dish i have yet to try from any BIR.  However, i have cooked CBM's jalfrezi from his book on more than one occasion and my reviews of it can be found here:
http://www.curry-recipes.co.uk/curry/index.php/topic,5965.msg72874.html#msg72874

So, in order to provide a balanced review i chose to make both, using the CBM's as a yardstick for comparison purposes.  The accompaniment to both would be plain basmati rice so as not to interfere with my taste buds.

First up was CA's.  Made to spec with the following exceptions only, half a green pepper as opposed to a quarter of green and the same of red (forgot to put that on the shopping list) and the spiced oil used was not CA's but simply, well cooked-in bhaji oil, not that i am a convinced fan of its use, and i mean spiced oil in general.  For consistancy purposes i used it in both curries.  Obviously because it wasn't CA's spiced oil there would be a slightly different outcome to the dish, just as there would be to CBM's for using it  :
The line up:



And into my virgin pan went the onion, peppers, chillis and tomatoes followed a bit later by the garlic and ginger



This was followed by CA's masala, curry and chilli powder and the diluted tomato paste



Followed by half of CA's gravy which was greatly reduced, then the rest added along with salt and a little touch of sugar and eventually fresh corinader to finish and garnish



The end result



The smell was getting my juices going.  Then on to round two.  Next up CBM's.  Ingredients wise not a lot of difference other than the inclusion of fenugreek leaves and more tomato paste.  The base and mixed powder used was from Zaal's



The ordering of the ingredients however was different and can make a difference to the overall result.  Having fried the fresh garlic until it browned a little the onions and peppers were added



Then in went most of the remaining ingredients for a fry before the gravy was gradually added



In went the first lot of gravy for a good reduction followed by the remainder, cooked to my preferred consistancy



The yardstick complete



And now the crunch :

In colour the two are virtually identical, CA's may be a fraction of a shade darker but hardly noticeable.  The texture of both - identical other than the way i prepared the onions 

CA's jalfrezi had a good curry flavour with medium heat. 



There was good depth depth to it with a fresh chilli background but not obscuring the presence of the capsicum.  A hint of sweetness was present brought about by the onions and touch of sugar and the tomato element was clearly present but not overpowering in any way.  The balance of the ingredients produced a fine dish of which all the flavours could be enjoyed separately and as one.

CBM's became a "must do again" after the first time i cooked it and CA's was certainly going to give it a run for its money. 



Given the increased amount of tomato paste I was expecting to taste a more tomatoey flavour in the overall curry.  I got that wrong. The flavour was evident but blended well into the rest of the dish. Given the lack of a sprinkling of sugar i was not expecting the hint of sweetness in the background.  Wrong again, it was a little sweeter, brought about i think by use of the Zaal base.  Did the meethi bring anything to the party?  It certainly did.  Whilst its inclusion was not obvious there was a taste that wasn't present in CA's.  Given the virtually identical ingredients something had added a new dimension to the dish which i can only attribute to the fenugreek leaves.  This dish had a more complex flavour and seemed "lighter" in taste for want of a better word.
So my prefered jalfrezi?  By a nose only it has to be CBM's IMHO.
That said, cook either of these two dishes and you will enjoy the rapture of flavours that a jalfrezi has to offer.  I think any BIR is going to have to go some to beat the results achieved by either of these recipes.
Thanks UF for the challenge.  Two nights running i've eaten two superb dishes side by side.  Look forward to the next round Frank.  Good work
And finally - CA's on the right and CBM's on the left:

[goncalo]

curryhell, that jalfrezi looks gorgeous! I'm not sure the rice was part of the task, but IMO bombay aloo is a better match for jalfrezi

[DalPuri]

What is it with all these food magazine photographers on this forum posing as curry chefs! 

Great pics and review CH, well done!  ;D

Is this closed? I wouldn't mind to join if still open

As long as there are enough members interested in doing another, then of course gagomes. 

Cheers, Frank. 

p.s. next time i'll PM all members involved on the first day of the test.  (embarrassed smiley)

[curryhell]

curryhell, that jalfrezi looks gorgeous! I'm not sure the rice was part of the task, but IMO bombay aloo is a better match for jalfrezi

Thankyou.  Both were extremely tasty on both nights.  As for the bombay spud, i need to stop my waistline expanding at its current rate.  And the lack of a side was my contribution  ;D ;D ;D