Topic: Ashoka at the Quay

[Unclebuck]

Hi Panpot thanks for the base recipe Ive added it to the base gravy board not wanting it to get lost in talk curry, if you have any more info on it ill edit it as we go (method, timings that would be great), Again many thanks UB.

see here

[chinois]

he says the marg gives it melt in mouth smooth texture and creamy, it's one of the secrets.

I can believe that. One place i visited in winchester, the light of bengal, used carnation brand condensed milk for the same purpose. Like stories of tomato soup and ketchup, whatever works will be used.

[adriandavidb]

No surprise to hear tomarto ketchup used in pakora sauce, from what I've seen of BIR expedience this does not shock me at all: I've seen worchester sauce and cream of tomarto soup used in 'cheaper' places; and tomarto ketchup is popular in chinese restaurants ("CIRs"?)

Very interested in this 'margerine' idea. I was jhust wondering 'though if there is potential for something getting lost in translation here.  Are you sure he meant margerine and not vegatbale gee?  I take your point, of course, that 'normal' gee is only used for brushing nans.

[CurryCrazy]

Cheers Panpot - interesting...if not a bit strange. Have to get some Flora

You say they make it in 60lt pots! THATS MASSIVE...my car fuel tank is 60lt!!

aaaaarrrrggggg 60lt of curry - better have a large naan with that  ;D

[rallim]

Panpot, this caramalised onion thing is for me the potential breakthrough ingredient(or not).

I had received an email from an Indian chef and he mentioned using a tarka consisting of onion, garlic powder and ginger paste for his dark curries eg madras, vindaloos, bhoonas etc.

My harddrive died and lost his email and can't remember what else was in it 

Anyway this onion paste could be the missing taste...

[rallim]

Panpot

did he give you recipe for Patia sauce? That would be great...I've been told it consists of: tomato sauce, sugar, lemon juice, (maybe yoghurt, milk and mixed fruit).
Can't remember if there are more ingredients and also the ratios

[JerryM]

the pre marinated chicken (and pre cooked for me) worked a treat. i'd not tried marinating it before (only used for tikka) and found it added that little touch.

i got a slight taste of turmeric and probably overdid it in scaling the recipe down (i used 1/4 recipe).

the simmer pre cooking worked well. i would probably revert back to std practise and use some base as opposed to just water to cook in (but as i add only a very small amount (2/3 up the chicken say 5/10mm depth in the pan) it probably doesn't matter. i saw a post by muttley which reinforced the way i gently simmer and i too feel it crucial along with leaving it to cool in the cooking juices.http://www.curry-recipes.co.uk/curry/index.php?topic=1915.msg28534#msg28534

[JerryM]

as for the base - i'll put the data into my spreadsheet so i can see how it differs.

obvious ones being no carrot and add marg. it sits well with me on 1st look through though.

[Panpot]

Thanks Rallim, He did offer to give me the recipe for the basic Patia Sauce which is also used for Chasni. By the time we finished it had gone out of both our minds. Its one of the things I intend to go back for after a reasonable time.

JerryM where would we all be without our enthusiasm and commitment to excellence. Did you choose to simmer the chicken rather than have a go with his oven method?

I am really looking forward to feedback from someone who cooks with the three basic sauces, base, Bunjarra and Garlic/Ginger.

[JerryM]

Panpot,

i am sure oven is good when u've lots of chicken. for small amounts the pan works good (i was only using 250g). i also find by leaving the chicken in the liquid to cool it remains very moist but they probably cook it in a dish of liquid/marinade in the oven (ie like braising) otherwise there would be a tendency for it to dry out.

whichever cooking method it don't much matter - i liked the marinade and have adopted it as my norm when i'm not going the whole hog on tikka.