Topic: Deep end

[MKG]

Hi all ...

Not my first Indian experience, but this is the first time I've attempted a BIR recipe - and it's for a dinner party for 6, so I truly hope it works!! Dinner is tomorrow (Saturday) and I'm just reaching (Friday) stage one of the Bruce Edwards base (ie just before the addition of the can of tomatoes etc.). Smelling good so far. Problem is, my other half is allergic to peppers but not to paprika (which I've always found odd), so I've swapped paprika for pepper in the first stage. We shall see if that's a catastrophe or not.

Anyway, this site has opened my eyes. I spent a number of years of my youth trying to achieve authentic Indian flavours and textures. I did achieve them but didn't realise - because, of course, I wasn't actually looking for authenticity but rather for BIR!!!

So, here I am, enlightened at last ... and quaking with fear. But I'm sure it'll be OK. I'm sure I'm sure. Well, I think I'm sure ...

Mike

[chriswg]

I hope your realize what you have let yourself in for, getting the timings right for serving 2 people is tough. I'm usually at least an hour late! are you going the whole hog i.e. pilau rice, bhajis, side dishes, naans, poppadums? the ready to cook poppadums are very good and available at any supermarket. They are 10 times better then the ready to eat ones, and often better than the takeaways as you cook them fresh.

Good luck and don't be afraid to ask any questions. I wont be able to answer them unless they are about Onion Bhajis or Chicken Madras, but other people will.

[MKG]

Hi Chriswg - you got it ... whole hog. It's going to be chicken korma, lamb roghan josh, beef Madras, mushroom biryani (all in small servings, of course  ) with a slightly "Pilaud" Basmati rice. Poppadoms and pickles to start, onion bajhis in between (no problem with those - I developed a bajhi skill decades ago).

I'm at stage 2 with the base sauce, and the kitchen is beginning to take on that smell you get as you approach within 20 yards of a good restaurant. I am becoming less panic-stricken and a good deal more smug.

Mike

[chriswg]

(no problem with those - I developed a bajhi skill decades ago).

Do share...

[MKG]

Chriswg - certainly will - I look forward to the conversation.

For any other newbie - The base is complete and tastes like the moon on a stick. I am a happy chappie. The dinner tomorrow holds no fears for me now.

(Translation - I'd eat that sauce just as it is. It's gorgeous).

Mike

[MKG]

Well, what can I say? The whole thing was brilliant.

The texture and taste that the BE base sauce brought was just tremendous. I sat back and thought to myself ... I know this is good, I don't care about comments aside ...

What can I say? Excellent advice, thumbs up, sodding excellent. 'Nuff said, I think.

[Cory Ander]

Well, what can I say? The whole thing was brilliant.

The texture and taste that the BE base sauce brought was just tremendous. I sat back and thought to myself ... I know this is good, I don't care about comments aside ...

What can I say? Excellent advice, thumbs up, sodding excellent. 'Nuff said, I think.

So what main course recipes did you use MKG?

[MKG]

Hi Cory Ander

Most of the recipes were straight from Bruce Edwards, if a little modified. Chicken Korma, but with a lot more coconut than the recipe calls for. Beef Madras using only a half-teaspoon of chilli powder. Lamb Rogan Josh using a lot of fresh tomatoes and (admission time) finished with two heaped teaspoons of Patak's RJ paste. I know that's cheating, but why reinvent the wheel - that particular paste is spot on. There was also a mushroon biryani and a tarka dhal in there, but they were "knock it together" things off the top of my head. It seems a lot, but it very nearly all went. The green and red peppers were not missed at all as far as I can see - and everything tasted "authentically restaurantish".

And the really good thing, of course, was that the final assembly of the dishes went really smoothly and quickly, so I didn't miss out on the chat by being glued to the cooker. A great success, all in all, and certainly one I'd repeat (well, I'd better - there's a half-panful of base sauce left over).

[JerryM]

MKG,

real impressive stuff. the amount of prep must have kept u going all day. know well myself how good it is on the final assembly when it's nice and quick.

out of interest do u mean ground paprika or a sweet pepper as opposed to using the common pepper's. for future i would just leave them out.

[MKG]

Return comments - the four who came to dinner (chiliheads all) have emailed to tell me that I produced exactly what it said on the tin i.e. a British Indian Restaurant meal. As far as I'm concerned, that's praise indeed. Not only that, but my other half (who normally doesn't really like curries at all) demanded another one mid-week and wants yet another at the weekend. I'm a very happy bunny.

@ JerryM - Not sure which bit you're referring to, but it was ordinary peppers (bell pepper/capsicum) I left out, but I increased the celery a little. Whatever - it worked.

This site is now being wholeheartedly recommended every chance I get.