Topic: PanPot's Ashoka Curry Base

[JerryM]

It almost feels like an anticlimax now that I have the secrets I was searching for although lots still to learn in how to use it all.

JerryM you might be interested to hear that the final result based on the recipe he gave me was not as watery as you might expect but neither were the finished 60 litre pot load or the one used for cooking on the hob. As for scaling down, he seemed to be instantly at ease with providing a recipe for us but I suspect that was something he was used to working with at home.

Panpot,

there is no anti climax for me - the post has been simply fantastic and inspirational. just before Christmas it's real present to us all.

the consistency of my finished base was spot on for me and no probs in the scaling at all. i love the pics. i'm cooking thursday with the base for the 1st time and will feedback comment. i'm still on the original onion paste and expect to use it all up this week. i really like the look of the ashoka Bunjara and can't wait to make it. the salt explanation also sorts it for me.

your a real star.

[Derek Dansak]

is deggi mirch just chilly powder? or is it something more than just chilly?

[topconker]

Panpot,
Like everyone else here, thankyou for all the hard work you've put into this.
Can I ask a question, you call for a block of coconut, is that a block as found in the 4 sachet size boxes or a whole box?
Again, thanks for all your work.
TC

[Panpot]

Cory Ander, I was definitely surprised by the inclusion of margarine and seeing him plop four big lumps of the stuff into the cooked onions was a revelation. I do accept that it seems expensive but this was for a better quality BIR and part of a highly regarded chain. Charan Gill who was the founder was featured in the original Secret Millionare TV series and is widely appreciated in Entrepreneurial circles up and down the UK where he often speaks at conferences and it was he who arranged for me to get access and was OK along with the new owner for me to publish what I experienced to our members. I suspect many of our TAs and cheaper joints would not go to the same bother or expense. My joining this amazing community was to replicate good BIR food and without all you guys I probably would never have asked to get behind the stage.

Joshallen2k, I probably haven't made it too clear but The Chef showed me how to make the basic Bhuna while by coincidence an order came in for a Chicken Bhuna karahi. The addition of the Onion/Capsicum and it being served in a preheated Karahi was the only difference which I observed and he pointed out,revealing also by adding some Coconut Cream becomes Jaipuri, cool and God knows how many other dishes involve just little changes using the basics.

The photo pinkness was down to the lighting and the limits of my iPhone, in reality it actually matches the colouring from the resteraunt more a brown shade. Your right about the seeds, at least thats what I thought they looked like too though he emphasised we should use powder.

Derek Dansak, The Diggi Mirch was one of those secrets I suspected existed at least in this restaurant. It does seem expensive to buy it in in little boxes but he raved about its taste and natural bright red colour. I am sure I sent UncleBuck a photo of the box so maybe it will appear somewhere. It is imported by M/S TRS WHOLESALE CO LTD SOUTHALL MIDDX UB2 4BY LONDON. I will be looking to stock up on it for the future though he gave me a pack away with me.

Topconker, sorry the block is usually called Creamed Coconut and comes in box 12cms x 6cms x 2.7cms thick weighing in at 200gms.

Hope this helps, I am more than willing to answer questions as we move along with  this stuff from The Ashoka and personally cant wait to get back for more recipes. cheers Panpot

[joshallen2k]

cant wait to get back for more recipes.

Once a few more people have tried the base and the recipes, I guess there will be a few questions to clarify when you return.

Also we need a recipe for the elusive BIR Madras!

[SnS]

The Diggi Mirch was one of those secrets I suspected existed at least in this restaurant. It does seem expensive to buy it in in little boxes but he raved about its taste and natural bright red colour.

Hi Panpot

Deggi Mirch has been mentioned many times this year, in various posts on this forum .. including the SnS Base June 2008 .. as has its little sister, Kashmiri Mirch.

It is not unknown to the forum and is certainly not one of the 'secret' ingredients as it is essentially a very red chili powder. They are both available from Spices of India.

 

[Panpot]

Thanks SnS I realise now you point it out your correct,it was the quaint little box it came in that threw me I suspect.

[JerryM]

Both the marg and the deg are not expensive.

i use the deggi all the time to colour chicken for chicken tikka. u don't need a lot of it - it's very potent.

the east end marg was 2.79? for 2 kg - this is very similar to the price of veg oil.

[dellydel]

Well I have been in Tenerife the last week and have been looking forward to seeing what people have been up to with Panpots information.  Great to see people getting good results, cant wait to have a go myself!

Thank you Panpot ;D

Can I ask though, what size pot are you using in the pic on the previous page?  I am a bit worried my 5L pot isn't going to cope?  I may have to 1/2 the recipe quantities working on a 1.5kg onion base.  Will this be ok you reckon?

Cheers

Del

[JerryM]

Can I ask though, what size pot are you using in the pic on the previous page?  I am a bit worried my 5L pot isn't going to cope?  I may have to 1/2 the recipe quantities working on a 1.5kg onion base.  Will this be ok you reckon?

my pan is about 4.3L. the 1/2 batch fitted in just fine. a 5L pan would be no good for the full size batch.