Topic: Pan for Naan

[Invisible Mike]

Ha ha are you and Phil the judge and jury today or something Garp? Look what do you care? It's just a curry. It's a recipe that has given me personally a curry that is an exact replica of a BIR (not a Birmingham) balti mind) It suits my tastes, it's moreish and I can't see any point in trying to improve on it. But as mentioned before in the thread where it is actually on topic. Tastes are subjective. Others may think it's as you might say pish...   

[Peripatetic Phil]

I don't set out to judge, Mike; all I do is comment from my own perspective (I would personally almost certainly find it too heavy) and to ask for supporting evidence when someone such as yourself states "The best pan on earth for H4ppy Naans." without providing any factual basis for the claim.

** Phil.

[Garp]

And I am just asking you to share your knowledge, Michael.

[Invisible Mike]

Ok look "best pan on earth" might have been an exaggeration. I should have put "the best pan I've ever used". Is that better? Sorry guys got better things to do than nit pick over minute details. Garp I doubt there is anything ground breaking in what I know but it works fine for me. You are more than welcome to ask me anything you like.

[Secret Santa]

Sorry guys got better things to do than nit pick over minute details.

But that's what we do best here MM! It's just the BIR curries we struggle with.  ;D

[Invisible Mike]

Then you need to all switch your computers/phones/tablets off and get out more! :-)

[Garp]

Garp I doubt there is anything ground breaking in what I know but it works fine for me. You are more than welcome to ask me anything you like.

I have already asked you, Michael. I'll ask you again to share your last 5% if you like

[Invisible Mike]

Ok put it this way. There is no ingredient or technique you've never already heard of but somehow the kushi book works for me with one or two quirks. Do the basic balti recipe, use only Dutch onions (key) make the baghaar as prescribed to add to the base as opposed to "chuck it all in and boil". (Key) Singe the kushi spice in the pan until they just start to burn your sinuses before adding the tomato etc (key). I also find you need to double the amount of base as prescribed in the  book and reduce right down on full flame to quite a thick "scoopable with a naan" consistency. Other than that the pre cooked chicken seems to contain more garlic and ginger than most recipes (I find you have to add all the pre cooked chicken sauce to get the taste). And the flavours from the spice bag with Indian bay and mace etc is apparent when you taste the base. I can't tell you for sure why this recipe has that bit extra over others but it for me it does. I suspect it's due to the above (key) parts. When I tried it for the first time and when I've made it ever since (it wasn't a one off fluke) I thought that's it, search over. Of course Garp not everyone sings it's praises so it might be just me... If you're really that interested try it. It's got a lovely texture, real depth of flavour and it's really moreish and exactly like my local TA. I mentioned it on here ages ago but since everyone was trying to replicate Adils etc I felt it was dismissed so I thought b*****s then! Lol ;-)

[noble ox]

MM
Just curious as to what is so special about Onions that come from Holland ?

[Secret Santa]

That's an interesting appraisal of the Kushi method MM. It's a looong time since I made Kushi style but I do remember not being overwhelmed with the results...nor underwhelmed for that matter. It just struck me as a nice curry but nothing special and not the BIR taste I was after...but then it is a Balti book!

So your amendments, at least I assume they are amendments, where you say "key" do look like the sort of things that would get it more Baltified, especially the extra boiling and base for a thicker, more scoopable, end product. Oh yes and why in particular do you feel the Dutch onions are important?

I might revisit this now.