Topic: Restaurant Lamb Dopiaza

[Curry Barking Mad]

Hi All,
For those who may not have seen this elsewhere.
The first kitchen that I was allowed to film in.
I hope you enjoy it.
Regards,
Mick

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[gazman1976]

when was this video taken mick?

[Razor]

Hi Mick,

No, I haven't seen that one before, but I'm glad I have now

Couple of questions, if you don't mind.

The big pan of base on the stove, what was in the pan just to the right of it?

Also, is there any chance that you could just run through the list of ingredients that he was putting in from the tubs?

Sorry for the questions, but the speed of his hands were like lightening.

Ray

[Curry Barking Mad]

when was this video taken mick?

Hi Gazman,
This was 5 years ago or thereabouts.
Regards,
Mick

[Curry Barking Mad]

Hi Mick,

No, I haven't seen that one before, but I'm glad I have now

Couple of questions, if you don't mind.

The big pan of base on the stove, what was in the pan just to the right of it?

Also, is there any chance that you could just run through the list of ingredients that he was putting in from the tubs?

Sorry for the questions, but the speed of his hands were like lightening.

Ray

Ray,
If my memory serves me correctly it was a pot of pre cooked potatoes,

Ingredients; Oil in the pan, finely chopped onions, tomato paste, salt, mix powder, chilli powder and methi.

Regards,
Mick

[moonster]

Achmal,

thanks for sharing that with us, very interesting.

a couple of observations i noted was how quick the spice mix was fried, we normally fry for 30 secs but he fried his for 6-8 secs.

also i noticed the use of precooked onions and pepper i assume that will be common practice in busy restraunts.

also that he kept what i assume is onion paste on a simmer and alternated between adding the past and base.

can you confirm if these observations are correct as the technique is not too dismiliar from Razors Jalfrezi recipe.

thanks

Alan ;D 

[Curry Barking Mad]

Achmal,

thanks for sharing that with us, very interesting.

a couple of observations i noted was how quick the spice mix was fried, we normally fry for 30 secs but he fried his for 6-8 secs.

also i noticed the use of precooked onions and pepper i assume that will be common practice in busy restraunts.

also that he kept what i assume is onion paste on a simmer and alternated between adding the past and base.

can you confirm if these observations are correct as the technique is not too dismiliar from Razors Jalfrezi recipe.

thanks

Alan ;D

Hi Alan,
Of course, not all chefs will cook everything the same way or for the same duration.,
some times he may have fried the spices for longer,
Certainly having tasted his curries it didn't appear to make that much difference.
I have seen Taz, a chef that I have watched in his kitchen and who has cooked in my curry shed. His method is to cook out the spices in oily base gravy.
I suppose the point is, nothing is written in tablets of stone.
As long as the spices are cooked out then all is well.

Pre cooked onions and peppers are quite common place in my experience.

This particular chef did not use onion paste.

Regards,
Mick

[moonster]

Mick,

what was that light coloured base to the right of the main dish?

thanks for your quick reply

Alan ;D

[Curry Barking Mad]

Mick,

what was that light coloured base to the right of the main dish?

thanks for your quick reply

Alan ;D

Hi Alan,
The pan to the right of the dopiaza was a wok containing 3 chicken kormas reducing down to the right consistency not a base.
Regards,
Mick

[Razor]

Hi Mick,

Sorry, heres another question :

Did the chef not use any garlic of ginger in the dupiaza?

Ray