Topic: A lesson in my local take-away

[jb]

(continued)
After he blended it he invited me to taste.Given the standard ingredients I really didn't think it was going to taste any better than others I have made.However I was completely wrong.It was very moorish but not too spicy(he said it shouldn't be spicy as it's used in both kormas and madras).I was surprised that the garlic/ginger paste is not fried first but he said it was not necessary,everything is just placed into the pot.The coconut was a suprise as well,he said you have to be careful as you can overpower the flavour with it.I think it was only ever mentioned on one other base on this site( http://www.curry-recipes.co.uk/curry/index.php?topic=923.msg8159#msg8159).The base was actually boiled rapidly with the lid on for about 45 minutes.I only usually boil my base for about 15 minutes at the most so maybe that is a point to consider.After blending the base was simmered and the oil floated to the top.Half way through the evening the base sauce pot ran out so they started using a fresh pot.After this had been heated the oil started to float on their one as well.The chef then informed me of another new ingredient.On the floor was a big pot of precooked chicken,in a sort of oily red/orange mixture.After the chef had taken the chicken out with a slotted spoon I asked him what he did with the sauce or mixture that is left from this,is it thrown away???  No he said that is poured into the base gravy as well!!!! Also the chicken bones they have are boiled and the result is also put into the gravy.So there you go if you are a vegetarian be careful what you eat in an Indian Restaurant.Actually the chef on my home lessons also mentioned the practice of putting a chicken carcass into the base gravy altough he he didn't because of vegetarian issues.Anyway I took two portions of base sauce home with me...



I'm going to use it the weekend to see how I get on,it may need a bit of water as it reduced a bit to much.Phew next bit coming up....
 

[jb]

Solarspice no problems having you(or anyone) along.It would be great to have another pair of eyes with me!!!As I said the place is your bog standard takeaway you can find up an down the country,no frills but certainly big on taste with that elusive flavour.For some reason the guys are quite keen to share their secrets it's such as shame that other places are not so willing.The wife said I was grinning like a cheshire cat when I walked in last night.

chicken madras
---------------------
Next up was madras my favourite dish.I can get the chicken spot on after my home home lessons but it's still the sauce I struggle with so that's what I concentrated on.I watched the chef cook about four portions of this and he made it look so easy.Into a pan he put some plain veg oil(everytime he made a dish he made a point of stirring it around with the back of the spoon).As soon as the pan was hot the ginger/garlic paste was added and stirred.Next up was a couple of strange ones,a curry leaf and about 3 slivers of ginger.Why add ginger when you've added ginger/garlic paste I asked....to give even more flavour the chef replied.Next was tower brand tomato puree(diluted with water and I'm sure the chef said mixed with some garlic powder).He added the tinniest bit of salt I've ever seen together with a pinch of methi,chili powder and mix powder.I asked the manager what was in the mix powder and the ingredients were virtually identical to the mix powder my own chef taught me).He then put in a ladle of base sauce and stirred.Next in were precooked onion/pepper from a tub.The chef said this was done to speed up cooking times,it looked like they were cooked in some mix powder and oil,I guess a sort of onion paste.He then produced a dollop of what the manager called chili sauce.This was just various blended chill is in mixed with oil.He then added more base sauce and finished with a squeeze of KTC lemon dressing and coriander.When I return for another lesson I will delve into the onion paste and chili sauce a bit more(maybe this was the same sort of chili sauce I spotted on the East End Takeaway cam recently).One point is the lack of flames or really intense heat.The dish was cooked under a medium heat with no big flames etc.Anyway I had a go at cooking one...



I used too much oil the chef said but it still had the flavour and texture.

Got a bit carried away by then...

[Ramirez]

Fantastic stuff jb!

[fishy]

Wow! great stuff JB, i would love to know whats in that pre cooked chicken mixture?, hats off to you matey for your efforts.

i also use coconut block in my base, i think it adds a slihtly creamer taste but hard to notice.
atb

[JerryM]

jb,

certainly some food for thought.

that 3rd from left finished dish in the row of 4 has a real stamp of authenticity for me - i can't describe it other than a grainy texture mingling with the oil.

[Secret Santa]

On the floor was a big pot of precooked chicken,in a sort of oily red/orange mixture.After the chef had taken the chicken out with a slotted spoon I asked him what he did with the sauce or mixture that is left from this,is it thrown away???  No he said that is poured into the base gravy as well!!!! Also the chicken bones they have are boiled and the result is also put into the gravy.

So now we have direct evidence that what they teach you is not exactly what they do themselves!

This has always been suspected when others have had similar demonstrations but has never been proved.

This alone has made your report worth its weight in gold jb. Well done.

[Secret Santa]

He had never heard of hing

I find that truly unbelievable!   

[Stephen Lindsay]

Just for info jb but the Ashoka base has coconut block in it.

This is a great post jb, keep them coming!!

[moonster]

well done JB,

excellent feedback from your experiance yesterday.
 I was also told a couple of years ago that the reason we dont replicate the absolute BIR curry at home, is purely because of the chicken bones being boiled and blended in there currys. when he was telling me he thought it would put me off currys for some strange reason.
 I didnt think too much of what he said then up until now. thanks for that JB.

now who is going to be the first to try it in there base ;D

JB 1/1
Razor 2/1
SS  3/1
CA  7/2
JM  4/1
Moonster 25/1  ;D (rely far too much on you guys for me to try first)


regards

moonster

[Willyeckerslike]

Great posts jb, I wish I could get into a kitchen.  It would be interesting to hear about the chilli sauce and the onion paste