Topic: First Base and a Dopiaza

[Razor]

Hi Axe,

Thanks Ray,

Just out of interest, what cut of meat do you normally use for Lamb dishes?

I usually use leg.  I buy it frozen (because it's usually cheaper) and defrost and trim.

I went through a phase of Dupiaza, moving on to Jal Frezi.  Round these parts, Bhuna, Dupiaza and Jal frezi are very similar (but very Different )

One TA round here actually garnishes the top of the Dupiaza with crispy fried onions, which are really moorish.

Ray

[Domi]

Thanks Domi, I shall be trying this very soon, like tonight. ;D

Ooooo I didn't know Asda did fresh Methi and frozen too. Hmmm, i'll bet my local stores don't have it in.

Any suggestions to replacing the Methi leaves with something else?

If you haven't got/can't get the fresh frozen methi just use dried -  a good rounded teaspoon  crushed with your fingers should do it

I've never seen any fresh fenugreek in Asda though, in fact I've never seen fresh methi anywhere lol this is a link to the shana methi found in asda - and it's only 75p too

http://www.mysupermarket.co.uk/asda-compare-prices/Frozen_Vegetables_And_Chips/Shana_Methi_Frozen_300g.html

[Secret Santa]

One TA round here actually garnishes the top of the Dupiaza with crispy fried onions, which are really moorish.

Ray

I do that too. I reckon if a dish is supposed to be all about onions then you should get them into it in every way possible.

[Mikka1]

Domi this is what I totally agree with and also what annoys the heck out of me when you get a supposed REAL restaurant recipe.

Traditional techniques and spice ranges are far superior in taste than a bland base and generic spice mix. It's so different and good in fact, it does make you wonder about porkies here and to be honest.

Glad you liked it Axe I never use that recipe for dopiaza anymore, I've given up using base in it at all <waits for the jeers of derision! lol> as I get a better curry using the "from scratch" method...better than any I've had from any BIR too

[Secret Santa]

Traditional techniques and spice ranges are far superior in taste than a bland base and generic spice mix.

Hi Mikka

I think the BIRs do now have a problem of using very little variation in spicing that definitely makes the dishes difficult to tell apart sometimes, to the extent that even the waiters can't tell which dish is which! It never used to be that way in my experience.

Going back decades I used to get BIR curries that were very distinct from each other, I'm finding that less and less so.

Welcome back by the way!   

[Razor]

SS,

Going back decades I used to get BIR curries that were very distinct from each other, I'm finding that less and less so.

Spot on, that's so true, and for me, a true reflection of what is wrong with BIR today.

Ray

[Mikka1]

Hey Santa.
Wish I could have my real name back but never mind 
I think you are right on that. Ones near me are pretty good though I have to be honest. You defo know what is what though I've not had a madras here preferring a nice vindy. On that note I know for a fact Tom ketchup is added at the last minute. I did this myself to a band curry I made, then low and behold I get on of theirs and the taste is unmistakable. No idea what that background is but my method (Non BIR style) with Lamb is top notch.

Thanks very much Santa, nice to be back too.
Best regards.

Hi Mikka

I think the BIRs do now have a problem of using very little variation in spicing that definitely makes the dishes difficult to tell apart sometimes, to the extent that even the waiters can't tell which dish is which! It never used to be that way in my experience.

Going back decades I used to get BIR curries that were very distinct from each other, I'm finding that less and less so.

Welcome back by the way!