Topic: curry vid from a bir in Swansea

[Cory Ander]

Odd as it may sound I am a musician and have a recording studio. I don't know if this might infringe copyrights however? Pretty sure it will infringe something? Everything does these days so I'll maybe pass on trying.

Hi CF, all we need to know is what he's saying.  So I don't think you'll be infringing any copyright telling us that!  Please let us know! 

[Jethro]

so what do you think he's cooking? my guess is butter chicken

reasons -
the use of butter
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish

probably barking up the wrong tree lol

Kev.

Except that he's using king prawns (not chicken) in the dish with butter in 

...plus chillis, chilli powder, fresh tomatoes, "vindaloo sauce", cream and coconut powder in it? Topped with coriander and slices of lime?

So maybe a "Butter King Prawn Bhoona Vindaloo" something or other?  lol

This is similar to an authentic prawn curry recipe (Jhinga Kari)from the west coast I have kicking about somewhere.
The use of vinegar (the vindaloo sauce?) and coconut are typical of the area.
Just my two pence worth  ;D

[Secret Santa]

This is similar to an authentic prawn curry recipe (Jhinga Kari)

Yes if you look at the web article it says they do authentic indian, so chances are this isn't meant to be BIR, so to speak. He did use very little base sauce.

[brum_57]

so what do you think he's cooking? my guess is butter chicken

reasons -
the use of butter
he mentioned punjabi - as we know, butter chicken is a trad punjabi dish

probably barking up the wrong tree lol

Kev.

Except that he's using king prawns (not chicken) in the dish with butter in 

...plus chillis, chilli powder, fresh tomatoes, "vindaloo sauce", cream and coconut powder in it? Topped with coriander and slices of lime?

So maybe a "Butter King Prawn Bhoona Vindaloo" something or other?  lol

Sounds great

Kev.

[chipfryer]

I'll give it a go sometime then when I have the time.  :

[quote author=Cory Ander link=topic=2058.msg17514#msg17514 date=1192340760
Hi CF, all we need to know is what he's saying.  So I don't think you'll be infringing any copyright telling us that!  Please let us know! 
[/quote]

[chipfryer]

I was wondering about this too CA.

The other night I precooked some meet and sliced the onions instead. I have to say that even though the onions browned a little the aroma itself mixed with the spices was enough to set me off again.

I prefer sliced to diced though I guess its not traditional of part of the BIR Experience? I know they have sliced onions in many meals over here but I won't go there.

Great observations by the way 

- Precooked onions (sliced and golden, not brown)

[Secret Santa]

I prefer sliced to diced though I guess its not traditional of part of the BIR Experience?

No you definitely get sliced and large pieces of onion in the some of the BIR curries. The most obvious is the dopiaza which I think most often has largish pieces of onion in the sauce.

[chipfryer]

OK OK leave it out folks.  ;D

This is hard. I've not run this through filters yet but here is what I heard. His talking is muffled by background noise but he also speaks a broken English making it hard to hear.

If anyone can decipher this phonetic jargon please let us know.  :

onions
lime
Using HOT oil now
Butter!
Dalid? That's what it sounds like?
Something "id"? (HALDI)
Spiced Ginger
Naga Cheese?
'Cal pipa' little bit (sauce?)
Cheese?
Salt
Sgorna
Masala

[doozerbafana]

This curry video was in our local paper, The Worksop Guardian.

http://www.worksopguardian.co.uk/worksopvideo/Three-great-recipe-videos-.3390611.jp

He has a separate pilau rice one here http://www.worksopguardian.co.uk/news/Pilau-rice-recipe.3391044.jp