Topic: What are the strands I find in my curry?

[Mikka1]

;D
I've been cooking Indian stuff for a while now with some good and bad results. I've started to notice something since I study it with a fine tooth-comb. Strands of something that melt in the mouth. I've tried replicating it with Ginger and the result as regards taste to the final dish was astounding but I didn't get anywhere near that melt in mouth texture. In fact I'm not sure it was Ginger at all...

Thoughts...

[Cory Ander]

Could it be coriander stalks Mikka?

What type of curry are they?  What do they look and taste like?

[Mikka1]

Hi Cory,
Nope not that. I pulled apart a Saagwalla with the round bottom of a spoon. it folded out a little like paper. What I did have the next night was sweet and sour Chinese soup. The taste from the Ginger was almost exactly the same. Perhaps it was just ginger after all..

Thanks for replying.

Could it be coriander stalks Mikka?

What type of curry are they?  What do they look and taste like?

[JerryM]

i'd put money on it being ginger. i think a Jamies tip - i always grate ginger using the coarse side of a cheese grater. i even leave the skin on.

what u often find at the end of grating is a thick mush of strand - i then chuck this part away. the amount of mush does vary.

[Mikka1]

Jerry I think your right too. I actually prefer it this way but suppose the fusion thing means that its easier on the kitchen to produce at prep time? I've never cooked ginger in fluid long enough to know if it behaves like a carrot does and just melts though I suppose it does being a root vegetable?

Thanks.  ;D

i'd put money on it being ginger. i think a Jamies tip - i always grate ginger using the coarse side of a cheese grater. i even leave the skin on.
what u often find at the end of grating is a thick mush of strand - i then chuck this part away. the amount of mush does vary.

[JerryM]

Mikka,

can u explain what u mean by fusion - i'm not sure what u're getting at - is it "fusion cooking" which is something i've come across but know nothing about. a fav restaurant has just added a section to the menu but i've not been brave enough to try any of the dishes. they read like a bit of a cross between normal BIR dishes.

on the cooking in liquid i think it takes a lot longer to melt. u don't notice it that much in Indian curry as the base is blended and when used at cooking stage it's also blended with garlic. i do rate the ashoka method of pre cooking http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen

we make a sort of bean pot "cooking in liquid" regular and the key ingredient is ginger. in this it's sliced into thin matchsticks. u can tell when eating that some of the ginger pieces are better than others. i guess there must be a way of working out which has most "stalk" so it could be discarded.

[Mikka1]

Hi Jerry Morning.
Yeah they have Fusion restaurants where I am. Both Chinese and Indian is cooked in the same place. What a great thread that is that you posted, thanks for that.

Very interesting that you said Matchsticks, (Ginger). That's exactly how they look to me. I did ask the owner what it was melting in my curry and he said Ginger and I see no reason for him to lie about it, but it did seem glutinous.

I'm experimenting a lot these days and am just about there, though I get a little too cocky and go overboard sometimes. I've made a very good friend of a new place here and that particular owner was asking how I prepared my food. I was royally shocked to hear her say that was exactly how she did it. : Though mine does taste different.

This is where my interests lies at the moment. I'm also concocting a different spice mix.
Methi Chicken is a big favourite of mine. That's this weeks task providing I don't have that dreaded Swine stuff, feel right groggy this am.

Thanks for the link again, very interesting stuff.
Best regards.

Mikka

Mikka,

can u explain what u mean by fusion - i'm not sure what u're getting at - is it "fusion cooking" which is something i've come across but know nothing about. a fav restaurant has just added a section to the menu but i've not been brave enough to try any of the dishes. they read like a bit of a cross between normal BIR dishes.

on the cooking in liquid i think it takes a lot longer to melt. u don't notice it that much in Indian curry as the base is blended and when used at cooking stage it's also blended with garlic. i do rate the ashoka method of pre cooking http://www.curry-recipes.co.uk/curry/index.php?topic=3215.0;topicseen

we make a sort of bean pot "cooking in liquid" regular and the key ingredient is ginger. in this it's sliced into thin matchsticks. u can tell when eating that some of the ginger pieces are better than others. i guess there must be a way of working out which has most "stalk" so it could be discarded.

[JerryM]

Mikka,

we have fusion restaurants in the UK - i have one in mind to try but no one i know has tried so i'm a tad reluctant to go somewhere different.

the spice mix is something i intend working on over the next few months. i had it in my mind that one mix would do for all dishes but i'm no longer sure. i made 976bar's kashmiri last using CA's aka spice mix - it was much different to what it normally tastes using bassar (kashmiri curry masala). the use of the garlic powder, ginger powder and all purpose seasoning is very new and needs sort of experimenting with a little. i've also recently bought msg and verdict is still out.

from the methi chicken post i almost added this link to whole spices. i use in base. i guess it may also work at dish frying time as well depending on the recipe.http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181. 
ps i'm not sure that it needs roasting but that's unproven yet.

[Mikka1]

Hi Jerry thanks again.
Yeah I don't frequent them at all now (Fusions). I just find that like all things, techniques seem to spread even into the more staple Indian houses, not sure why either?

On the spice mix I've bought just about every variation of shaan mix powders. What I find astounding is how different they all are yet each dish they are made for are common place. I know that last minute additions will change anything but they are just so different it beggars belief at best and makes me realize just how simple it is not at all. :

Has anyone here actually tasted what they call the tomato paste in any restaurant? I made a batch using spices and other things and before I ruined it by trying something just a little further from my reach the aroma was the best yet.

My court is out too on roasting before hand. I've always found that spice is always done too early and results from this were too strong in taste, but that's just me of course.
Thanks again Jerry.

Mikka,

we have fusion restaurants in the UK - i have one in mind to try but no one i know has tried so i'm a tad reluctant to go somewhere different.

the spice mix is something i intend working on over the next few months. i had it in my mind that one mix would do for all dishes but i'm no longer sure. i made 976bar's kashmiri last using CA's aka spice mix - it was much different to what it normally tastes using bassar (kashmiri curry masala). the use of the garlic powder, ginger powder and all purpose seasoning is very new and needs sort of experimenting with a little. i've also recently bought msg and verdict is still out.

from the methi chicken post i almost added this link to whole spices. i use in base. i guess it may also work at dish frying time as well depending on the recipe.http://www.curry-recipes.co.uk/curry/index.php?topic=2203.msg33181#msg33181. 
ps i'm not sure that it needs roasting but that's unproven yet.

[JerryM]

Has anyone here actually tasted what they call the tomato paste in any restaurant?

I haven't. i am pretty sure u're not referring to what i would call tomato puree or double concentrate tomato paste which is used plain (can be diluted in water slightly) and used in all dishes as spice frying stage.

the following post discusses what i think u're referring to as tomato paste. what i would call tandoori marinade. DD in the post details a very simple version. i intend to give it a go. i currently use CA's version for tikka chicken. http://www.curry-recipes.co.uk/curry/index.php?topic=1555.msg13736#msg13736.

they are very different in terms of ingredient so maybe 3 types of paste exist ie puree, "masala paste" say (typ DD's tomato puree, spice, water), tandoori marinade (typ as per the KD1 book).