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

[Kashmiri Bob]

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.

Interesting Mick.  Sounds very similar to my batch 10 (and 11).  Nothing firm on what went wrong, but expect you are spot on with differences in the cassia. Have made a few observations for the latest batch (ultra lush-fest) and batch 11 (bland by comparison). Typing is a bit tricky at the moment so will report later.

Love the torching (show-boating) Just adds a nice smoky flavour.  Good for lamb etc. Better special effects than Rings Of Power season 1.





Rob

[livo]

Yes. Forgot, I only make 1/2 quantities and use about 30g per go.

[Kashmiri Bob]

Last night's effort.  This weekend's balti sorted. They only get signed-off with the butterfly when approved full on 10/10.





Rob

[Kashmiri Bob]

13 batches of Cassia in 1 bag here.

I wouldn't use it livo.  A lot of it looks like the sweepings-up.

Rob 

[livo]

I wouldn't use it livo.  A lot of it looks like the sweepings-up.

Hmmm!   

[Kashmiri Bob]

Should be able to get my thoughts and experiences with cassia quality, etc., as brought up by MDB started over the next few days.  Nothing definitive.  To be honest, at the moment, I am am seeing the occasional botch more as an inconvenience than a problem.  The thinking here is that the balti chefs will experience exactly the same thing.  That said it would be great to see more forum members having success with Mick's base, so it gets the recognition it rightly deserves.

Rob

[Kashmiri Bob]

Apols got distracted with other stuff.  Anyway, just ordered a home delivery from Shababs.  Should be here soon.
Saturday night Birmingham balti.  Not exactly cheap these days.  Cost aside, it will need to be absolutely out-of this-world to get even close to the MKI dishes it is going to get compared with.

Rob

Edit.  Another Shababs balti chicken disaster.  Sorry for derailing Mick's thread.  No chance whatsoever (again) of comparison with MDB's sublime Al Frash.   Might improve with blow torch treatment, although as the saying goes, you cant make a silk purse out of a sow's ear.  Most likely will get binned. Strike, they even messed up my 8 quid seekh kebab sizzler starter.  To boot, even the complementary mint dip was a miserable fail. 

[Kashmiri Bob]

Some notes/ideas on cassia quality reiterating/expanding on Mick's suggestions.  Not in any particular order.  Also appreciate I have left out many other variables.

My assumptions:

The substance present in cassia bark necessary to make the Birmingham balti is in relatively low amounts, which accounts for the seemingly large quantity (55 g) used and the 1 h boil

Oil of cassia (mostly cinnamic aldehyde) is a likely candidate for this substance.  Essential volatile oil. 1 - 2 %, dependent on cassia quality.  Also used for making chocolate, liqueurs and in perfumery.  Intense honey-like sweetness.

Not enough CA, or some other component of cassia present at low levels,  results in failure/blandness (MKI base).

Difficulties

Boiling in water is relatively inefficient (compared to closed distillation); some loss of CA is inevitable during preparation of the stock.

Variability of cassia quality within/between brands.  There are over 600 varieties of cassia, many of which differ in quality.  Some varieties are scraped during harvesting.  Found scraped and unscraped cassia in one bag of Yekta cassia (China) and not in another (Yekta, Iran).  Lack of uniformity in many bags of cassia.  Size (length) and thickness.  Fudco brand was (usually) the most uniform I have come across, but no longer available at Sainsbury's. 

Pressure cooking various cassia testers (within/between brands) gives stocks that differ in colour and taste/sweetness.  However, colour is not necessarily an index of concentration.  Taste testing also inconclusive (senses are swamped too quickly).  The stock should be sweet though, enough to sweeten the batch of gravy, noticeably.  Onion sweetness (lack of it) unimportant for the gravy.  The 1 h veg boil will not melt the onions.  Yet, the finished balti should be nectar sweet.

Solutions (more like ideas to reduce the likelihood of a negative outcome)

Some of this also already mentioned by Mick.  For example, cassia thickness, increasing cassia amount used in the recipe.  This is how I will do it until someone tells me otherwise.

If practical, don't buy cassia online.  Use a large supermarket that stocks more than one brand and examine as many bags as you can before buying.  Ignore what it is says on the label.  Select the thickest and largest (length and width) bark you can find, unscraped.  Also look for uniformity, semi circular appearance, outer coarseness etc.  The rougher the better.  Avoid bags full of small or tiny bits of cassia.

Consider increasing the amount of cassia to make the stock.  Potentially the best fail-safe if experiencing problems.  For the most recent batch (last week) the cassia I had was on the thin side.  Upped the amount (110 g).  I firstly put it all in a heavy plastic bag and gave it a good bashing (heavy rubber mallet).  Also cut/broke up the other spices where possible.  You could try doing this with a large mortar and pestle, but I think you will create a lot of dust.  I was able to make this particular stock in a pressure cooker, with 1 pint of water as usual, and with very little reduction.  A standard simmer/boil may need more water.  This latest batch of MKI base is spot on.  Finally, for now, the oil in this base needs to separate for the balti.  This is an important part of it.  The base is heavily spiced.  It all comes together in the seasoned oil, which will also season the additional oil (and anything else) added at the pan cook stage.  Mick's Birmingham balti.  The ultimate BIR curry, when you get it right.  I promise you.

Rob

[Kashmiri Bob]

A few photos of the weekends MDB MKI base and pre-cooked chicken prep'.

Veg




Akhni stock




Spice mix




1 kg pre-cooked chicken.  Relatively cheap frozen breast.  Cooked in a chicken wing stock/oil with mild basaar masala, and salt.




Made a Balti king prawn & chicken last night.  10/10.  Balti chicken ginger and a Balti paneer lined up for this evening.

Rob

[livo]

Prawn and chicken as 2 separate dishes I hope Bob.