Topic: Bhuna vs. Jalfrezi?

[Secret Santa]

I get mine in a block from Tesco but all the local asian shops sell it as well. If you can't get it you can substitute palm sugar which is used in Thai recipes and is available from chinese shops and most supermarkets. Definitely worth a try as it adds a toffee-ish flavour that ordinary sugar doesn't give.

[Domi]

Hi ast

I'm not making it up lol Have you really never tried curried eggs? It does put the old wind-factor up a notch though





BTW SnS you can get jaggery from spicesofindia if you can't find it locally although I'd suggest the mango chutney every time lol

Apologies for hijacking the thread too :-[

[SnS]

BTW SnS you can get jaggery from spicesofindia if you can't find it locally although I'd suggest the mango chutney every time lol

Domi, I think I'd prefer your Mango's (option) to Secret Santa's honey pot - every time.  :

ps: I did look at spice of india site the other day, but couldn't find it.

[ast]

Aaaahhhh, thanks for the visual, Domi.  Now I get it.

To answer your question, no, I've never had curried eggs, but I've had curry over egg fried rice a few times by accident.  I also like to make egg fried rice with other veg and pork and/or chicken if I'm really feeling adventurous.

The thing I noticed from your menu is that it's a "Balti Jalfrezi" rather than just a Jalfrezi.  I would therefore think they're two different animals.  I've never had a Balti at all, but I understand it's a rice dish, right?  Therefore, it might make sense to have egg in it.  Doesn't Nasi Goreng (sp?) come with egg too?  That's a dish I enjoy, so I'm sure I'd like a "Balti Jalfrezi" too, but if I got one when I thought I was getting a vanilla, garden-variety Jalfrezi, I'd be *very* surprised! 

Thanks for clearing up the mystery (at least for me, anyway! ;D)

Cheers,

ast

[Cory Ander]

I've never had a Balti at all, but I understand it's a rice dish, right?

No AST, it's distinctly a dish served WITHOUT rice (usually served only with naans): http://www.curry-recipes.co.uk/curry/index.php/topic,1764.0.html

Maybe you're confusing Balti with Biriani?

I remember a takeaway owner  coming to me (this is in Cambridge Domi), all concerned, because his new chef was stirring an egg into his Kormas (towards the end of cooking).  He wanted to know if I liked it (which I did).  I got the impression it was a point of conflict between him and his new chef.  I sometimes add an egg to my kormas now.

[Chris303]

Balti is a style of Indian cooking usually using Cast Iron woks called Baltis (or Karahi in Urdu). There is a lot of myth about the word Balti with the most common being that it means "Bucket" this is what the Hindi word Balti translates as but has been pretty much debunked as Balti cooking was brought to the UK by Kashmiri/Pakistani chefs/familes and there is no relation to the Hindi language - just a coincidence and misconception. Baltistan is an area of Kashmir which borders with China and that is where the Cast Iron wok type cooking was picked up.

[Jethro]

You should try jaggery (jaggery goor). It has a very intense flavour which is quite different to ordinary sugar, and as I suspect that all combinations of the other ingredients you mentioned are used in various BIR recipes you'll need to experiment to get the exact match for you.

Hi SS

I've seen Jaggery mentioned in many Pathia recipes, but never managed to get hold of any.
Have you actually tried it?
Where did you get it from?
What form is it in (solid block or prepared)

Most books say that dark brown sugar is the closest substitute.
Comments welcome please?
I'm not sure about using the honey option SS    Although I do love honey, but it's normally on toast!
SnS  ;D

 Here ya go'

http://www.spicesofindia.co.uk/cgi-bin/sh000001.pl?REFPAGE=http%3a%2f%2fwww%2espicesofindia%2eco%2euk%2f&WD=jaggery&SHOP=%20&PN=Indian%2dFood%2dTRS%2dGoor%2dJaggery%2ehtml%23aGRO021#aGRO021

 ;D

[SnS]

Thanks Jethro.

In the "Groceries" section ... of course, should've guessed.

Bit late for me now though as I've only just received an order from them and I'm bu**ered if I'm forking out 5 squid delivery charge for a bag of sugar.

I'll try Tesco's during the week.

Regards
SnS ;D

[Domi]

Sorry ast, that was the only menu I could find, but all jalfrezis are made that way that I know of, it's not particular to just that takeaway, I've never been served a jalfrezi without egg Whether it's in a back-street takeaway or big restaurants with award-winning chefs

Domi, I think I'd prefer your Mango's (option) to Secret Santa's honey pot - every time.  :

pmsl....Secret Satan's honey pot...reminds me of a less than reputable adult site I came across the other day (or should I say stumbled across). :-[

I remember a takeaway owner  coming to me (this is in Cambridge Domi), all concerned, because his new chef was stirring an egg into his Kormas (towards the end of cooking).  He wanted to know if I liked it (which I did).  I got the impression it was a point of conflict between him and his new chef.  I sometimes add an egg to my kormas now.

Maybe his new chef was from "oop north" CA? ;D

[ast]

No AST, it's distinctly a dish served WITHOUT rice (usually served only with naans): http://www.curry-recipes.co.uk/curry/index.php/topic,1764.0.html

Maybe you're confusing Balti with Biriani?

Interesting.  Maybe I was.  I have had a Biriani on a few occasions, but not for a while.

Ok, well.  Thanks for the clarifications everyone.  So much for that theory! ;D

Still, after all this, I'd like to try it.  Who knows, I might even *like* it.

Cheers,

ast