Curry Cooking Methods.
I have written down the method that I and the chef uses at the take-away. This should help you understand the technique and the order in which ingredients are added.
I will be posting the individual curry recipes later as mentioned in the base sauce/ gravy.
Lets first describe the kitchen.
The cooker is an eight ring gas fired unit. On the left hand back ring is the large pot of hot oil. Next to it is the large pot of base sauce/gravy. To the right of the cooker is a stainless steel table with tubs of spices, fresh herbs etc.
Let me first say that the pot of hot oil as well as being used for curries etc. is also used, with the addition of a wire basket for the frying of onion bhaji?s, samosas, king prawn butterfly, chicken rolls, keema rolls and occasionally chips. The oil therefore is always getting infused with the release of spices from the above produces. Therefore the oil takes on a slight aromatic and smoky smell. It is topped up with fresh oil when it becomes too low for the wire basket to be able to fry the above.
Now on to a typical curry.
I will not list the individual spices as these will be posted later.
1) The gas on one ring is turned full up.
2) One ladle of oil is added to the frying pan. The pan is placed on the ring until the oil just starts to smoke. (By the way the oil is sunflower oil).
3) 2 chefs pinches of aromatic salt is added, ? of a chefs heaped spoon of very finely chopped onion is added along with a 2 chefs pinches of very finely chopped garlic and a 2 chefs pinches of very finely chopped mixed red and green peppers. Very quickly and in a circular motion the back of the chefs spoon is pressed into the pan bottom effectively squeezing the pan ingredients. The ingredients are then tossed using the spoon. As the oil is so hot this takes only about 20 seconds as you will see the onions changing colour.
4) Then the spices are added for the required dish, with chilli powder and a chefs pinch of fresh methi leaves added last along with a chefs pinch of asafoedita. The spices again are pressed into the pan as above and scraped across the pan with the edge of the spoon again for about 20 seconds(The scraping stops the burning of them)
5) Then 1 ladle of base sauce/gravy is added and stirred in. When this bubbles a second ladle of base sauce/gravy is added and stirred.
6) Depending on the smell at this point a chefs pinch of msg may or may not be added (experience of smell only tells)
7) The meat is then added which is usually 10 cubes. Stirring continuously now to avoid sticking and to get the meat fully heated through.
At approximately 5 minutes a teaspoon of pre-made cooked paste is added (recipe to follow) and stirred in immediately followed by a chefs pinch of chopped coriander leaves(cilantro) and stirred again.
9) The pan is removed from the heat rested for 30 seconds and the curry is placed into the famous foil container with another pinch of chopped coriander leaves(cilantro), lid on and labeled. Hey presto all done. A quick rinse of the pan and onto the next order??.
Hope this helps with the procedure. Of course any questions please ask. The key is heat, speed, and the mastering of the use of the spoon to extract the aroma and flavour. Once you have cracked it, it will become second nature.
Regards
Andy
Topic: 10 year curry house experience-Curry cooking methods. (Read 30017 times)
