science behind the art: tangible pointers aimed at consistency
? Base envelope/threshold
- target bland balanced taste, no one ingredient overpowering
- minimal spice typ 2 to 8 ml per portion
- minimal oil typ 15 to 25 ml per portion
- high onion content typ 100g per portion
? Base thinness
- water integral part of dish frying, mitigates burning at pan rim (black debris)
- low heat "slowboat" typ reduction 2:1 (200 ml thinned base per portion reduced to 100 ml at dish frying)
- high heat "hotfry" typ reduction 3:1
- eg 3:1 ratio add 2L thinning water after blending (less initial stage 1 water) per 1L stage 1 base
? Base moorishness
- base after stage 1 tastes sort of "nectar" but not ready for use
- needs thinning and stage 2 cooking (typ 20 min)
- option to skim off scum <20 mins ( before oil gets in way)
- end stage 2 tastes not quite finished curry but leaves urge to taste again "moorish"
? Base onion water ratio
- add minimal water stage 1 typ 35 ml per 100g onion
- less water stage 1 sweetens the onion
- optional stage 1 no water
? Mix pwdr
- major effect on finished dish (probably more than base)
- many recipes (mouchak good starting point)
- rule of thumb 1 unit cumin: 2 coriander
- high proportion curry powder (50:50 other spices)
- high proportion turmeric
- small amount gm
- optionals chilli powder, paprika
- example mix: 0.5 gm, 1 cumin, 2 coriander, 6 turmeric, 9 curry powder
? dish frying Technique - stages
- 4 stages (oil, spice, base, finishes)
- oil stage aimed at ingredients needing cooking out ie raw onion/pepper, garlic, ginger
- spice stage cooks out spice and puree
- if oil released curry has split and cook out gone too far. Finished dish will have oil on surface
- base stage aimed at pre cooked ingredients or little cooking out ie base, sauces, fried onion/pepper
- finishes stage items needing heating ie lemon dressing, cream
- end point when surface is cratering. Waiting for oil over cooks
? dish frying technique - spoon
- oil stage, Spoon used frequently both edge and flat as needed to quickly fry ingredients
- spice stage, Spoon used frequently on edge and flat to mix ingredients. Then used to check end point when free water almost gone around rim
- base stage, Spoon used on the flat initially to ensure spice is clear of the pan bottom to prevent burn
- base stage, scraping needed to put back into the curry Caramelisation of the base onion around pan rim or Pan bottom
- base stage, equally important infrequent scraping to allow caramelisation build up
-finishes stage, spoon used initially on edge to mix in
? Spice frying
- spices burn 120C
- smell termed "toffee" indicates point of burn or singe
- possible to fry in oil but takes practice (very short fry typ 11 secs, easy to burn)
- consistent easier method frying in "free water" ie watered puree and or base until just starts to dry out around rim
- meat added at end ie just before main base
- chilli powder added before mix powder needing longer cook out
? Heat
- 2 methods, technique same, just takes longer at low heat typ 20 mins c/w typ 7 mins
- low heat: "slow boat", domestic hob decent result typ 1 to 3 kw
- high heat: "hot fry", camping stove or burner different taste not suitable for kitchen use (smoke) typ 7 kw
? Equipment
- long handle spoon typ 2 to 4 tbsp
- 11 inch frying pan (not none stick)
- gas burner
- splash guard (circular steel fine mesh)
? Salt
- cooking salt (optional 50:50 black salt)
- 0.75 tsp total per portion if adding majority at dish frying (needs to rest few mins after frying)
- 0.5 tsp total if all added to base
? Onion paste (bunjarra)
- Cinnamom flavoured caramelised blended onion
- adds layer of flavour (not essential)
- min 3 hr cook "slow fry"
- 2 types original and Ashoka
? Roasted GM (chef masala)
- bough gm can be used
- different result by oven roasting whole spice 100C 8 hrs then blend
- used in base, mix pwdr, marinating
- skewed towards aromatic whole spices. Bought gm skewed to hard spices
? Akhini
- adds layer of flavour (not essential)
- replaces water in base
- whole spice heated in water typ 20 mins and ideally left to cool (infuses flavour)
? Reclaimed oil
- adds layer of flavour (not essential)
- used at dish frying oil stage
- additional oil added at stage 1 base decanted off before blending
- surplus frozen and carried forward into next base
? Veg ghee
- adds butter effect
- used in base, sauces/pastes
- small amount goes long way typ in base 4 gm per 100 gm onion
? Service onion
- fine chopped onion par boiled typ 10 mins
- option add green pepper
- added at oil stage in some dishes giving melted effect in finished dish
? Pre fried onion/pepper
- hot fried in wok to slightly char edges but remain crisp typ 30 secs to 1 min (until the onion slices break up)
- option deep fry in oil
- added after base to give slight crispness in finished dish
? Red Masala
- paste used in some recipes typ CTM
- versions cooked "onion" Zaal and uncooked "yoghurt" Ashoka
? Chilli sauce (red)
- made sauce used for adding depth of taste to hot dishes (allows combination of chilli powders)
- plain chilli powder gives similar result but can be grainy when used in large amounts typ > 2 tsp
- fresh chillies optional ie nagga, Kashmiri
? Tamarind
- key ingredient in specific dishes
- can be added to sauces or diluted as difficult to use in concentrated form
- TRS brand
? Chilli sauce (Green)
- Ashoka recipe blended green finger chillies
- optional birds eye for heat
? Meat pre cook
- typ 3 methods increasing complexity:
a) simmer salted turmeric water typ 5 mins and cool in liquid
b) as above but marinade 24 hrs per Ashoka
c) steam over onion and whole spice typ Iffu
- concept to under cooked for reheat at dish fry
? tikka
- marinade 24 hrs upto 3 days
- aim for thick condensed marinade (little yogurt)
- Mustard oil key Ingredient
? watered puree
- puree out of tin ok but difficult consistent measuring
- adding water typ 3:1 puree helps protect spice during dish fry
- branded adds marginal improvement (sweetness)
? Smokey taste
- base at high temperature with thinning water allows oil to burn producing smoke
- escaping smoke through base gives smokey taste
- adding base slowly helps maintain pan temp typ 180 to 200C (maillard)
- adding more oil increases effect typ range 4 to 9 tbsp
? Garlic dishes
- zaal method (fleet5)
? Dish recipe
- very few recipes cracked (CTM, Kashmiri, Mogul, Rogan, Dopiaza, no2 madras, jalpuri, passandra), chicken balti, biryani)
- can use garlic Ginger paste or just garlic at dish fry (g/g ratio: high garlic for dish fry, high Ginger for base)
- need h4ppy-chris ebook to sort rest
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