Topic: Bobby Bhuna's Bhundaloo Illustrated

[Bobby Bhuna]

Here's one of my personal favourites. The fire of a vindaloo with all the flavour of a Bhuna.

Ingredients:

1 portion pre cooked meat
2 ladles base sauce (any generic nonspecialist one will do)
vegetable oil
1/2 onion finely chopped
6 bird eye chilli's (5 finely chopped, 1 sliced)
garlic puree
ginger puree
fresh coriander
garam masala
tandoori masala
whole cumin seed
whole coriander seed
whole fenugreek seed
chili powder
East End curry powder (it makes a difference)

Get your coffee/spice grinder out and add the following:

1 tsp coriander seed
1 tsp cumin seed
1/3 tsp fenugreek seed

Blast that into a fine powder and add it to a bowl with 1 tsp paprika, 1 tsp turmeric, 2 tsp East End curry powder and 2-4 tsp chili powder. Don't use Schwartz, Bart or any supermarket brand. I have tried in the past and it adversely dominates the flavour. East End and Heera brands have the smell you need (probably along with the other brands you find in little bags in your local Indian store). Curry powder from a supermarket is different beast altogether.

Cover the base of your pan with oil (spiced oil from the base sauce if possible but I didn't this time). Heat it on full until the oil starts to smoke. Add the onion and finely chopped bird eye chillies and stir for a minute.



Add 2 tsp garlic puree and 1 tsp ginger puree. Stir until lightly browned.



Add the spice mix from your bowl and stir frantically for around 30 seconds.



Add one ladle of base sauce and mix quickly before the spice mix starts to burn. Add you pre cooked meat, stir, add the other ladle of base, stir and reduce for 2 minutes.



Add 1 tsp Garam Masala, 1/2 tsp Tandoori Masala, 1 tsp dried Fenugreek leaves (Methi) crushed between the fingers, stir and remove from the heat.

Add 1 tbsp chopped fresh coriander and stir half heartedly. Now clean the sides of your curry pan before taking the photo 



Serve with Pillau rice and garnish with your final Bird Eye chili.



Enjoy  ;D

P.S. You may find the times at the bottom right hand side of the images of use.

[mike travis]

Superb chap,  nice pictures, I see what you mean about the time  .

[diesel]

Looks and sounds very nice  ;D

[haldi]

Tasty post!!
Love the fresh chopped chilli across the top
It looks like some sort of chilli snake!
I had a bought mega hot curry on Friday
One of my kids bet I couldn't eat one as hot as he could

We drew

But, was it hot!!
I was blowing my nose, wiping tears from my eyes, perspiring on my top lip and tingling at the top of my head!
I think they put some cummin at the end of cooking too
Raw cummin was a definite flavour

I bet yours was just as hot with 6 bird eye chilli's and 4 tsp chili powder!!

[Bobby Bhuna]

Lol, indeed Haldi, the words bum, japanese and flag spring to mind.

I keep thinking to myself, a Bhundaloo should have quartered tomatoes I suppose. However, I have ommited them on the grounds that I don't fancy them in it. Since I have invented this fictional BIR dish, I guess it's irrelevant anyway!

[seanieboy]

hi bobby
       is the list of ingredients for this superb sounding curry per person ?

[Bobby Bhuna]

hi bobby
       is the list of ingredients for this superb sounding curry per person ?

Hi Seanie,

It's per take out sized portion, although to be honest I don't know how great this recipe will be. It was fairly early into my curry experience. That said, I think I'll give it a shit some point soon.

[seanieboy]

thanks for that mate, i think i will give it a go on saturday  ;D

[Bobby Bhuna]

thanks for that mate, i think i will give it a go on saturday  ;D

Please do, however don't get it congealed looking like it is in my photos. It should be more liquidy and less solid saturated in oil like. I should have added some water at some point, or just cokoed it for less time.

[Secret Santa]

That said, I think I'll give it a shit some point soon.

Must be bloody powerful stuff this Bhundaloo...hehehehehe!