Topic: Chef Moike

[Kashmiri Bob]

Chicken Jalfrezi

https://youtu.be/-F6oyx8DXiU?si=V-iPRicl_jBv0_fe

Rob

[curryhell]

Great stuff.  Thanks Rob.  The obvious question - the pathia sauce, a video or maybe a recipe?  I'll be doing the vindaloo over the weekend 

[Kashmiri Bob]

Great stuff.  Thanks Rob.  The obvious question - the pathia sauce, a video or maybe a recipe?  I'll be doing the vindaloo over the weekend 

Will see if I can ask Moike again about the Pathia paste, I still have his number.  Last time I heard from him he had opened a restaurant in Rugby, I think.  Lemon zest/juice and tamarind were key for the paste, I think. That weekend with Goncalo was so hectic though, to say the least.  Kushi cooking class, Adils, Moike's visit. It's still a bit of a blur. 

I have the vid of Moike making the Ex-hot for me at the TA where I met him.  Will post it.  Not much to see, apart from his impressive pan technique.  The balling up of the tomato puree and chilli powder though was always the same for this one; lemon juice in early.  The chill powder used (in my kitchen) was the "extra-hot" stuff.

Rob

[Kashmiri Bob]

Ex-hot Vindaloo

https://youtu.be/sO_dw-ktFnY?si=1whYzLEohGA_QbwV

Rob

[curryhell]

The chill powder used (in my kitchen) was the "extra-hot" stuff.

that must have been explosive    I'll be using normal chilli powder being a wimp
Be great to get that recipe Rob if ok with Moike. Thanks for the other vindi vid

[George]

There are a few more of these vids.  Chicken Jalfrezi.  Chicken Pathia. Bombay Potatoes/Veg Bhaji.  All served with no editing whatsoever and extra mumbling.  Also includes when Goncalo nearly dropped his new Sony Xperia Z1 in a curry. Anyway, I am expecting 100 K subscribers for these vids, minimum.  All of the profit with go to a good cause; my Cash ISA.

I think the forum was down for six days.  Could be someone forgot to put some coins in the meter.  Good it's back though.  I was starting to get a bit worried.

Rob

I assume the Jalfrezi video and others were shot by you in your kitchen. Is the approach and/or recipe from Chef Moike, or where does he fit in?  And if you are hoping for new subscribers, why are your videos unlisted? I think it means the videos will not be found through a search, or flagged up by youtube and only seen by anyone who has the direct link(s) as you have given here, thanks. Even when I clicked on your channel name, it doesn't list your videos, as on most channels. I fear you could be missing out,

[Secret Santa]

Veg sides

https://youtu.be/jZQB3ahQmzU?si=vFZQMkeOurQ3nRBu

Rob

Do you have the recipe for the pre-cooked mixed veg?

[Kashmiri Bob]

I assume the Jalfrezi video and others were shot by you in your kitchen. Is the approach and/or recipe from Chef Moike, or where does he fit in?  And if you are hoping for new subscribers, why are your videos unlisted? I think it means the videos will not be found through a search, or flagged up by youtube and only seen by anyone who has the direct link(s) as you have given here, thanks. Even when I clicked on your channel name, it doesn't list your videos, as on most channels. I fear you could be missing out,

.
Goncalo was the camera man George.  Yes, my kitchen.  Moike worked at a local TA.  I did deliveries for the place.  I think the videos are unique, how a Bangladeshi chef copes with making BIR food in a domestic setting.  The dishes made were as for the TA, mainly.  A few differences.  For the jalfrezi the onion/pepper chunks were deep fried briefly at the TA.  Also, the tomato puree was dilute d at the TA.  For the vindaloo, Moike would add all the base at once.  So no multiple reductions.  His madras was the same (obviously with a lot less chilli powder).  Note no finely chopped onions/service onions, or green pepper at the start either.  Just as in Mike's (Chewy) YouTube chicken madras recipe from all those years ago.  Recall Mike finished his madras with a dash of Worcester sauce.   Such a simple/elegant dish ingredient-wise, but one of the most difficult to master.

I see several new recipes for the Bangla madras, mainly by the YouTubers.  It seems like they are having a competition to see who can add the most ingredients.  I think the more they add the further away they will get from it.  There is also one recipe that involves adding instant coffee (to a madras).  Expect the idea will have originally come from dried fenugreek seeds.  Rock hard and bitter seeds  However, they change if soaked overnight in water/rinsed, and then microwaved on high.  When I did this got coffee/caramel/toffee and maple syrup flavours from them, with no bitterness. Amazing really.  I must revisit, for another curry though.  Interestingly, there is a study online where microwaved fenugreek seeds were used to supplement actual coffee.  Also, fenugreek seeds are used to make artificial (low sugar) maple syrup.

Rob

[Kashmiri Bob]

Veg sides

https://youtu.be/jZQB3ahQmzU?si=vFZQMkeOurQ3nRBu

Rob

Do you have the recipe for the pre-cooked mixed veg?

Not a detailed recipe, no.  May still have some notes somewhere.  I also have a video of Moike frying the spices for this one.  Will try to upload.  Really need to cut out the audio for it.  The good lady joined us here and all four of us were rambling, non stop. I thought Moike used panch phoran for the veg pre-cook, but it looks like brown mustard seeds in the video.  Guess the phoran was used for the pre-cooked potatoes.  Collectively I think the videos highlight the importance of the pre-cooks for Bangladeshi style BIR cooking.  Whereas the Pakistani (balti) BIR approach relies much more on the base gravy.

Speaking of the balti Santa, have you found your pan lid yet?  You may be needing it soon 

Rob

[Kashmiri Bob]

Veg baghar. With tasteful music. Takes a while for the oil to heat up. Spot the coconut block going in. Blink and you will miss it.

https://youtu.be/yjU5uPLUfKs?si=n3Z9rRiS0EK42dUW

Rob