Topic: King of Curry (Bradford)

[Kashmiri Bob]

Not tried this one yet, but its got me interested.  Fascinating.  Old school, perhaps.  He has loads of other recipes, including homemade ginger powder.  He also does cure-alls and hair dye.  Can't see a recipe for the GM in use though, so far.  Still, homemade GMs are on my list. 


www.youtube.com/watch?v=iuN-MkyWuNQ&ab_channel=Samiullahfoodsecrets


Rob

[Robbo141]

Lots of videos but the few I looked at had no ingredient lists / measurements that I could see. Needs to stick the recipe in the description box.

Robbo

[Peripatetic Phil]

Lots of videos but the few I looked at had no ingredient lists / measurements that I could see. Needs to stick the recipe in the description box.

I think that funpage4520 observed much the same in the comments —

@funpage4520
2 years ago
Ingredients ki quantity to bat den plz!

[livo]

It looks pretty easy to deduce the correct ingredients.  There's not much in it.   A few things noted.  Salt, Black Pepper and course grind Garam Masala.  That's it other than green chilli, garlic and what appears to be a load of fresh ginger.  The thing I find intriguing is why the need to add tomato in three stages?  Fresh in the start, puree in the middle and then a whole skinned Roma tomato which is broken open and cooked to oblivion anyway.

I feel this is pretty close to what is shown in a few of the "from scratch" Chicken Balti videos.  I watched plenty of them a while back and this is the same thing.

[Kashmiri Bob]

Found he does have a video for a simple coarse 5 spice GM.  Cassia, black pepper, clove, black cardamom, cumin.  No info on amounts, but shows the whole spices together on a plate, so again straightforward to work it out; and indeed personalise, if desired.  An impressive curry me thinks.  Look forward to giving it a try.  Although tonight MDB MKI Balti chicken pathia is on the menu.

Rob

For the GM view the "oldest" vids on his channel and it's easy to find.  There is a also a vid on a chaat masala, although I haven't watched it yet.

 

[livo]

He also has a 7 spice version with the addition of coriander seed and a few green cardamom.
Make it 8, or maybe 9 because it appears that he also includes mace (jalvatri) at the end. I'm not sure if the nutmeg is just for explanation of mace.  (Possible optional. see edit below).
https://www.youtube.com/watch?v=EWscnVMq1v0

I don't understand the presence of the course and fine ground Coriander seed shown separately and in addition to that already included in the mixed blend.

Edit:  I wish I understood him.  In this video he appears to explain the basic Garam Masala and then goes into optional variations.  The ingredient list and quantity by mass is given though, which is helpful.  No green cardamom in this version.
https://www.youtube.com/watch?v=jAkTLFxwahM&t=190s

So this begs the question, which one does he use in the chicken curry?

[Kashmiri Bob]

Nice livo!  Guess he is explaining what GM goes best with different meats/veg, etc.  There looks to be apps that can record and translate YouTube audio, but such things are beyond me.  On the plus side, I have today found out how to copy links (even though I can't see them) on my tablet gadget.  I have to use the "share" option and then copy/paste.  It has taken me years to figure this out.  I want to go back to Windows 3.1 and WordPerfect.

Rob

[livo]

I've made a double batch of the chicken curry using leg meat and a required spice alteration. I did it in a large stainless steel stockpot to give enough heat contact and surface area for reduction.  It tasted pretty good last night before I put it in the fridge and I imagine it will be improved for dinner tonight.  It is more a traditional curry than BIR done this way but I'm pleased with it so far.

I didn't have green chillis as I used them all up last week making preserved green chilli sauce, so I just included some of that instead and nearly a whole green capsicum diced. I used 3 tennis ball size onions and at least 1/2 a cup of ginger and garlic.  I used the garam masala I had and boosted it with some Kitchen King Masala, a bit of mixed powder and a good amount of paprika which ended up at around 3 TBSP.

Very tasty mild chicken curry, which my family prefer and I'm looking forward to eating it for dinner tonight with both garlic and cheese naan (frozen) and some spiced gold basmati.

[Kashmiri Bob]

I've made a double batch of the chicken curry using leg meat and a required spice alteration. I did it in a large stainless steel stockpot to give enough heat contact and surface area for reduction.  It tasted pretty good last night before I put it in the fridge and I imagine it will be improved for dinner tonight.  It is more a traditional curry than BIR done this way but I'm pleased with it so far.

I didn't have green chillis as I used them all up last week making preserved green chilli sauce, so I just included some of that instead and nearly a whole green capsicum diced. I used 3 tennis ball size onions and at least 1/2 a cup of ginger and garlic.  I used the garam masala I had and boosted it with some Kitchen King Masala, a bit of mixed powder and a good amount of paprika which ended up at around 3 TBSP.

Very tasty mild chicken curry, which my family prefer and I'm looking forward to eating it for dinner tonight with both garlic and cheese naan (frozen) and some spiced gold basmati.

No tomato squish?  Reckon you need a pan like in the video.  It seems teflon is favourite for the Bradford curry

Rob

[livo]

I did use the fresh tomato at the start and 4 pureed at the appropriate stage. I didn't bother with the squished one. It makes a pretty fair curry and was even better on day 2.  Well worth making for a pretty easy dinner without base gravy.