Topic: Curry From a typical Kebab Shop Has "The Taste"

[After8]

I was having a good sniff of the air outside one of the many takeaways in South Sheilds the other day. The small I picked up was.....packet soup!!, the powdered kind, like you get at fairgrounds. Maybe it's Knorr catering paste. 

This seems to be the standard preparation-time smell, as opposed to Smokey smell, when things are going full tilt and the punters are in.

A8

[Chilli Prawn]

Hmmmm, you could be right.  I knew a good chef who could turn Knorr stuff into quite a palatable curry hot and all.  He gave me the recipe as follows.

Ingredients as required
Get a large catering size jar of Knorr curry sauce (doesn't really matter which)
Pre-cooked meat
Some large mild onions, Garlic, Ginger
A good curry base (CRO wise is OK)
Ground Cumin
Ground Coriander
Ground Chilli
Oil
Salt.


Now finely chop the onions garlic ginger and fry them until soft.  Add the spices and cook for about a minute on medium heat.  add the pre-cooked meat, stir in well to coat the meat and then add the Base sauce and cook on high for a few minutes.

Open the Knorr sauce and pour it down the drain.  Keep the pot as it is good for storage.

Serve curry with CRO Pillau rice.

Cheers CP  ;D ;D ;D ;D

[King Prawn]

>>Open the Knorr sauce and pour it down the drain.

Love it!!!!!

(hope you are not spreading dis-information here) Heheheheheheheh.........

KP(V)

[After8]

Yeah, nice one CP.

I thought Knorr catering paste was part of your UCB recipe?!!

A8

[Chilli Prawn]

Knorr? & UCB?  I don't think so! ;D 

However I will say in support of Knorr sauces they are good for pub chefs (with no curry experience) and pub curries, and with a bit of creative attention with some more spices they can be passable.  The major problem I have with all these cook-in sauces is that they use far too much Tamarind (and presevatives/additives etc) which gives them that well known sickly smell if they are not prepared properly.  Anyway I wouldn't touch them.

CP

[spicysarsy]

 : : Hey Hey hope this is not getting personal After8 as I live in South Shields. I always thought the smell was pot noodle like, rather than Knorr. Maybe it's coz I'm so used to it.

[After8]

Hello Mr Sarsy,

I didn't notice a pot noodle outlet anywhere near. It was outside the Asian food shop, just off the roundabout at Laygate. That's quite a good shop, don't you think?

Can you remember that there was once a restaurant down the King's Road (I think) where you could see the chefs working in the kitchen, through a glass partition. When I went, this wasn't the case.

A8

[spicysarsy]

Hi After8, The asian foodstore you mention is Ahmed's and it is excellent not only coz it's the one I use every time now for my stocks, but also for their hardware too, I now have quite an impressive collection of pans,balti dishes,tarva's ect courtisy of Ahmed's. Although they have only been opened a short time it is nice to see the staff assist new customers {especially if they don't seem to know what spices to buy to make curries } and actually go round the shop with them, but in the same sense not trying to rip them off.
This restaurant you mentioned, was it based down frederick street which is behind Ahmed's, or down Ocean Road where there is currently about 14-18 B.I.R.'s {known as little India. Regards Paul

[NairB]

I had a Vindaloo from this place again and I watched the chef put a light coloured 3 or 4 scoops full of ingredients as it was being cooked( looked like onion & garlic green coloured scoops into the pan....full heat....sizzling hot....again it had "the smell" and "the taste". Wasn't as delicious as the first time but it had the bloody taste again!!!!!!!!!!!

Im getting angry about this now because we are so close but so far!!!

Oh happy new year by the ways lol 

[haldi]

The choped garlic goes green, if left overnight
So can the garlic ginger puree
It's fine too eat, even if it looks a lttle strange
Get chatting with the chef and staff
When they know you are interested, you may get invited to the kitchen