Topic: Undercover Curry - Anyone heard of it?

[Secret Santa]

It's the 'whole ' variety and you have to grind it yourself .

I reckon if you do that emin-j you'll be using vastly more hing than the book suggests, unless it specifically states that the resin variety should be used as you have done.

The reason, as I've mentioned before, is that the hing that the BIRs are likely to use is the ready powdered type like the Vandevi brand (I've actually seen them use this). And of course this type of hing is mostly filler/thickener and turmeric.

What you're using is pure hing so you would want to use, what, about a tenth of the amount suggested in the book.

[solarsplace]

Hi

Amongst other things, made the book's Saag Aloo this weekend.

Very, very nice. BIR flavour all the way.

Our forum friend 'chriswg' will love this recipe, tastes just like they make it at the Shomratt! (http://www.shomraat.com/)





Maybe a little too much oil in my version, but the taste was there!

Cheers

[gazman1976]

that looks lovely, my book arrives later this week, cant wait to get cracking !

[PaulP]

Hi SS,

I know what you mean about the pure hing versus the cheap stuff - that could be a big variable in making the base sauce. I don't know whether you've got this book or not but it opens up a whole load of questions for me.

One thing I noticed was that the author states the garlic/ginger paste lasts for months in the fridge. That is not the case and is in fact dangerous without preservative. Much safer to freeze it.

Also when making the full sized base recipe what's all this stuff about not stirring and letting the spices sink and stick to the bottom of the pan?

Paul.

[chriswg]

Looks good, I had this at the Shomraat last Sunday. They do a cracking Sunday lunch deal, I think it was ?7.95 for adults and ?3.95 for kids, everyone got a selection of starters and poppadums, then a selection of mains, rice, side dishes and naan. There was plenty to eat and much tastier than a buffet.

What do you think gives it the BIR flavour? I'm guessing a mixture of the fried garlic and the base sauce.

[chriswg]

By the way Solarsplace - next time you get a takeaway, try a Roshney Chicken from Chutneys in Fleet, ask for it Vindaloo hot if you like them spicy. It's my current favourite curry.

If you spend over ?15 tell them you have a voucher for a free side dish, they give you one with every order, stapled to the menu.

[Razor]

Has anyone emailed the author for clarification of what type of hing is required in the recipes? if indeed he can be contacted.

Ray

[Curry Barking Mad]

Has anyone emailed the author for clarification of what type of hing is required in the recipes? if indeed he can be contacted.

Ray

Hi Razor,
I have emailed him today, as soon as I get a response I will let you know,
I did email him before I bought the book and the response was the next day,
So hopefully he will get back to me,
Mick

[gazman1976]

what the hell is ( hing ) lol

[matt3333]

It also goes by the name of Asafoetida if that helps , and has a pretty revolting smell.
M