Topic: In The Kitchen

[Gav Iscon]

We been using the same Indians for about 29 years. We obviously do go to others and have had better food but its the main one we use as its reasonably priced, reasonable food and very friendly.  The father left to open another place a while ago and now the son runs it with whom I'm quite friendly with. My missus for some reason likes their madras and Sri Lankan better than any other anywhere for some reason so tonight I got into the kitchen to see how its done and why can i not get near it.
My plan was to video it but it went out the window when he said you'll be cooking the sri lankan. Its amazing how quick these chefs knock these curries up and the multi tasking (at 100mph) makes it hard to keep up with what happening. Anyway I watched him do the madras and as it was bubbling away out came the pan for me to do the Sri Lankan. And heres the difference. No oil but they use just garlic which is blended with oil to start it off and a splash of garabi and then mix powder, chilli, coconut powder, salt, and tom puree and the a wedge of lemon Cook off for a minute then in goes the chicken and the rest of the garabi. A few mins later its in the tub. I asked about their garabi (they had just started a pot) and basically it was Onions, carrots and then some green peppers with tom puree and mix powder in the second stage. I'll get more details next time i'm in. As for the mix powder, he quite happily told me what was in it ( 5 spices) but he couldn't really say how much as he just does it by eye in a massive bowl. The same with the cooking with his pretentious chef's spoon. I was close with my measurements but he was telling me a bit more or a bit less with some of them. I could have put more chili in as I thought I had a good tablespoon in. Anyway they are moving premises soon and I'll definitely get back in. I also got a tub of mix from him to try.

His father has another place and he's said a few times that he would give me a few lessons at lunchtimes if I brought the meat. The father also keeps giving me a bag of his 21 spice mix (which his wife hand grinds) every time I go to his restaurant.

Heres my result and although they look the same which they are apart from the coconut powder, its Sri Lankan on the left and madras on the right. Chicken just under the surface.

[littlechilie]

Hi Gaviscon, Great for you to get inside the kitchen  let's hope for good things and great posts.

[Stu-pot]

Well done Gav for getting into their Kitchen (my wife says its cos you didn't pay the bill! Lol...) not easy I know.  The sauce looks tasty. 

Stu

[Naga]

Nice work, Gav! That short write-up is one of the most interesting things I've read on the forum for a good while. The recipes may well be regional (or not!),  but its the techniques, basic ingredients, and rationale underpinning the cookery that's important. Looking forward to more scribblings on your curry journey.

[Gav Iscon]

I'll definitely be in for another go. Great fun cooking on those powerful burners. Its just so quick. 

Blokes been the chef there for nearly 20 years but they are finishing at the end of the month and moving nearer the town centre.

[chewytikka]

Well done Gav, having some real BIR fun. ;D ;D

Me being south of the river, I

[mickdabass]

Really interesting read Gav.
Now this is what cr0 is all about!
Looking forward to hearing more - especially with regards to the spice mix

Regards

Mick

[Onions]

Yeah! tHe TWENTYONESPICE MIX!!! 

[Gav Iscon]

Yeah! tHe TWENTYONESPICE MIX!!! 

Sounds a lot but if you look at most mix powders, there's around 12 spices in the curry powder alone.

[Gav Iscon]

Well done Gav, having some real BIR fun. ;D ;D

Me being south of the river, I