Topic: Strong green chilli taste in a BIR Madras

[Bobby Bhuna]

You think Bird Eyes are hot? Hahaha! ;D

Thanks for the info! I'll try and find some these bad boys and report back, thanks, BB.

[Davy]

Hi Guys,
Yes Jerry, I have tried Pataks and I still use them, but not as directed on the Jar. I tend to use them just like a masala paste and add around a 1 Tsp full near end of cooking. It lifts the flavour something awsome depending on the dish. My local TA uses the Tandoori paste to marinate lamb in for there Kebab range. I discovered this by chance. Interesting point about puncturing the chilli & removing at the end. Going back to the old bouqet garni thing!! that sounds a winner to me. I am due to make up another batch. Might just try it.   

[Derek Dansak]

I never have much trouble getting a strong green chilli taste. (everything else causes the trouble, lol) I de seed and finely chop 5 green birds eye chillies and fry them gently in oil for 10 mins , then add the base sauce for a long cook to release the flavour. added salt may help enhance the flavour. (This is for 1 portion BTW). Sometimes i also add 2 or 3 ground cloves to really heat things up. Green chillies and cloves is explosive! I also find a tsp of pataks jalfrezzi paste works well with green chillies. (although i hate using pataks!) 

[Davy]

Is the hate of using Pataks more a pride thing than a taste thing Derek? Not saying all BIR's use it but I would think most T/A's would as a matter of quick preparation than anything else.

[Bobby Bhuna]

Is the hate of using Pataks more a pride thing than a taste thing Derek? Not saying all BIR's use it but I would think most T/A's would as a matter of quick preparation than anything else.

I don't think it would be any quicker and it costs too much. We all know they use it for some stuff but I don't think they use it for curries, at least not most. You still need base sauce and pre cooked meat and the cooking process. Basically you would be adding it in place of garlic/ginger paste, tomato puree and spice mix. That barely saves seconds... That and I've tried a couple of the Pataks jars and they don't taste of take away to me.

[Bobby Bhuna]

I never have much trouble getting a strong green chilli taste. (everything else causes the trouble, lol) I de seed and finely chop 5 green birds eye chillies and fry them gently in oil for 10 mins , then add the base sauce for a long cook to release the flavour. added salt may help enhance the flavour. (This is for 1 portion BTW). Sometimes i also add 2 or 3 ground cloves to really heat things up. Green chillies and cloves is explosive! I also find a tsp of pataks jalfrezzi paste works well with green chillies. (although i hate using pataks!) 

Alright, I've not tried that one Derek. I may just have to test drive this method tonight... Here's hoping!!! ;D

[Davy]

I agree totally on the method Bobby. I would never advocate Pataks as the only method. More of an addative to the curries prepared the way we all know. I think chefs will use things like this for the Kababs for instance as I mentioned earlier and to add a little something to other dishes they are preparing. As we all know it's most often how and when you use something that makes the difference. As for cost if your only using a teaspoonfull at a time in select curries then I think this would be a viable addative.
As a matter of interest I was the Minishant Tandoori, just outside Ayr, a couple of weeks ago. Now this place is definately up market and has won awards for the cooking but to be honest the Karahi I had was not that dissimilar to the ones I produce at home. I noted the heavy use of Corriander through the dishes and certainly a bit of flair on the presentation side but when it comes down to it I don't feel we are that far off the mark with what's on this forum. The point I am trying to make is I think we are basically there. That extra ounce we are looking for I think is just down to the flair of the Chef at the BIR that we prefer. Kind of like why does that beer abroad taste better? We'll because you are abroad really!           

[JerryM]

Going back to the old bouquet garni thing!!

Davy,

now you've upset my good lady - she still uses the garni in her "everton valley" pasta dish - a throw back to our studie days (it does taste pretty good).

my decision on pataks is solely down to taste (the family stopped me using it to make tikka insisting they were being duped by inferior produce and demanded a rtn to CA?s)

i live pretty close to the factory so if inclined i could even pop into the factory shop - so price and availability are not an issue.

[Davy]

Hi Jerry, Thers's nowt wrong wi using Bouquet garni! That particular quote was in reference to how we here, on CRO have been using it to flavour our Bases. Remember the muslin bag and spice thing? So don't fret Missus Jerry! In fact you have proved it does make a difference. As far as Pataks is concerned I use a teaspoon full of it at the end of cooking as a masala type addative and it does lift the dish. What I wouldn't advocate is using the on jar recipies. I don't believe for a minute BIR chefs would go down that route. For me it works and tastes as good as many a BIR I have had. By the way IT can be Rogan Yosh, Tikka, Tandoori, I am still experimenting.  ;D