Topic: A few Questions I need advice on

[icemanfrosty]

Hi Everyone have a couple of questions I just found this http://www.tesco.com/groceries/Product/Details/?id=267144449
in my local Tesco store do you think it will be ok.

My other question is par cooking peppers for a bhuna is it needed or should I just throw them in the pan and fry them with the onion and g/g paste and if chewy reads this as I had great success with your recipes do you have a bhuna recipe my Friend  ;D

And Thanks again for a great site

Chris

[Peripatetic Phil]

Hi Everyone have a couple of questions I just found this http://www.tesco.com/groceries/Product/Details/?id=267144449
in my local Tesco store do you think it will be ok.

I use it without problems, Chris, and I also use their separate ginger and garlic pastes from the same range.
** Phil.

[chewytikka]

Hi iceman, thanks for the thumbs up.

Go for frozen garlic and ginger, much better and very cheap/good value
http://www.tesco.com/groceries/Product/Details/?id=265761689
http://www.tesco.com/groceries/Product/Details/?id=265762135

I blanch peppers, to combat tough skin, especially green, but not always

Most BIR curries are cooked Bhuna style, just depends how saucy you like it.
Here's my old vid of a restaurant pickle curry, cooked Bhuna style/fairly dry .

A nice Bhuna even without the pickle, if you haven't got any.
https://vimeo.com/24117518

cheers Chewy

[natterjak]

Chris that stuff in a jar isn't good due to the preservatives. Go for frozen blocks with nothing added (as Chewytikka has directed you too). Good luck in the kitchen

[Kashmiri Bob]

I make garlic, garlic/ginger paste from fresh, as do most if not all BIR kitchens.  Frozen is a good alternative.  Recommend avoiding the stuff in jars.  For one thing it spits all over the place when added to hot oil, and you'll end up turning the heat down, to try and stop it.  Far from ideal for making BIR curry.

Good luck.

Rob     

[icemanfrosty]

Thanks for the reply's everyone very helpful and thanks for the recipe chewy that looks very tasty you always make me hungry 

Hi iceman, thanks for the thumbs up.

Go for frozen garlic and ginger, much better and very cheap/good value
http://www.tesco.com/groceries/Product/Details/?id=265761689
http://www.tesco.com/groceries/Product/Details/?id=265762135

I blanch peppers, to combat tough skin, especially green, but not always

Most BIR curries are cooked Bhuna style, just depends how saucy you like it.
Here's my old vid of a restaurant pickle curry, cooked Bhuna style/fairly dry .

A nice Bhuna even without the pickle, if you haven't got any.
https://vimeo.com/24117518

cheers Chewy

this may sound a daft question but how do you par cook the peppers and how long thanks.

Chris

[chewytikka]

Hi Iceman
A restaurant usually uses a deep fryer to blanch a volume of mixed peppers and chunky onions.

But what I find works even better at home, is using the Microwave.
Simple Tip, just put the chopped peppers in a micro dish, drizzle with a little olive or any oil
put the lid on and set micro on half power/ 500 @ 2min. It kind of steam/frys and par cooks perfectly.

hope this helps
cheers Chewy

[icemanfrosty]

thanks chewy appreciate the help and tips.

If I was a woman I give u a big kiss  ;D.

[Naga]

...just put the chopped peppers in a micro dish, drizzle with a little olive or any oil put the lid on and set micro on half power/ 500 @ 2min. It kind of steam/frys and par cooks perfectly...

Great tip, Chewy. Thanks! Must try this out next time.

[goncalo]

Very good tip Chewy. Would you say onions can be "parcooked" the same way?