Topic: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++

[Kashmiri Bob]

A couple of this week's efforts.


Pre-cooked chicken breast (500 g) made with MDB's base.  Cold/ready for fridge





Balti chicken and mushroom (takeaway style).  When cooled put in a foil TA container/freezer 


 


Balti chicken and mushroom (restaurant style).  The above defrosted overnight in fridge and hob re-heated.  Brief blow torch around the edges




Rob

[Kashmiri Bob]

Balti Meat (mutton)



Still a bit oily, but I like it this way.

Rob

[mickdabass]

Mmmmm, that looks lush Rob I could eat that right now.....
Out of interest, does the blowtorch add much to the flavour?
Also, Did you manage to figure out what went wrong with batch #10?. I think for best results the gravy needs to rest overnight. Also when making the akhni stock I put a small amount of oil in the pot. The theory is it might reduce the loss of aromatics but to be fair Im not sure if I can tell any difference.
The quality of the cassia is key

Regards

Mick

[livo]

Also, Did you manage to figure out what went wrong with batch #10?. I think for best results the gravy needs to rest overnight.

I am a firm believer in aged curry dishes, not only but especially traditionally cooked red meat, being better than straight from the pot.  I've never experienced any such benefit from aged base gravy.  I often cook finished dishes using freshly prepared gravy and then follow up with using the rest over the following week.  I have not noticed any improvement in this, or any other gravy from fresh to aged.

The quality of the cassia is key

Mick, if this is trying to imply that any supposedly "failed" attempt in producing the completed balti gravy, and subsequent balti dish, is singely down to the poor quality or age of the cassia, I for one am not buying it.  The first thing I investigated when I was unimpressed by the dish was the possibility of "old" spices, not limited to but including cassia.  I immediately went out and bought new fresh packets of cardamom, star anise, tej patta and cassia bark both locally and shortly afterwards from the busiest, highest turnover Indian grocer in the centre of "Little India" Australia, ie: Udaya in Wentworthville . It made zero discernible difference.

At the risk of sounding like a broken record, the gravy is great when used as you would any other, but the basic Balti Chicken just didn't do it for me.

What I have found does make a significant difference to this gravy, as it would to any, is the amount of fresh coriander used.  I don't mind a bit but if you use too much it is the dominant flavour by far.

[mickdabass]

Hi Livo

Im not trying to imply anything.
I am grateful you have given my recipe the benefit of doubt and given it a couple of chances to meet your expectations.
I really cant say much more to you than that. The reason I am asking these questions is because I too have made a duff batch and I cant figure out why. Because of the large quantity of cassia used, most gravies produced come from a different pack of cassia each time, so I think that the cassia is the only variable. I have also observed that the taste of the gravy appears to change quite a lot overnight. Maybe its nose blindness or not I really dont know.
With regards the amount of coriander used, like any recipe its all down to personal taste. The amount I use is specific to replicating the Al Frash balti.
I am sorry if I have offended you with my comments to Rob. I am 100% happy with my recipe, but I realise that its not to everyone's taste.
As I said earlier: Thank you for giving it the benefit of doubt and persevering with it

Regards

Mick

[livo]

I'm not offended at all mick and I wasn't intending to have a dig at you either.  I just don't see the cassia having any significant affect when you are using that quantity, and I don't see any significant improvement in base gravy from a 24 hour rest, as you sometimes do with finished dishes.

I've made the gravy 4 times and they all turned out the same.  I don't understand how both you and Bob have made a dud batch.

[livo]

13 batches of Cassia in 1 bag here.

[mickdabass]

Hi Livo

The cassia I have used up til now has been in 50g packs - usually but not exclusively East End Brand, and as I said, I have made a duff batch of base that appears to be ok but when I make the curry, the results are very bland and lack the full aroma that I would normally expect. If you've made 4 batches of gravy from the same bag of cassia and they have all come out exactly the same, then maybe that reinforces what i said earlier about inconsistencies in batches of  cassia?
Also I have tried numerous gravy recipes over the years, and the majority of them (from memory) state to rest the gravy overnight. Ive never really understood why. I have also noticed that the gravy is somehow thicker the next day as well...weird? There must be something going on in the pot during this resting phase idk?

Regards

Mick

[livo]

No, not from the same bag.  My first batch was made with the last of my existing Cassia when you first posted the recipe, and I then went and bought a new small bag locally to do #2.  The last 2 batches were made with another fresh bag from the Indian Grocer in the city.  So, 4 batches of gravy from 3 different bags of Cassia and other older and fresher spices as well. No difference that i could tell.

I was in the city again today which is where I found that 400g bag in the photo.  I didn't buy it as I don't need that much.

[mickdabass]

13 batches of Cassia in 1 bag here.

Actually 7 and a bit