Topic: Tamarind uses

[Peripatetic Phil]

did add dried corriander leaves which you can just about see in the photo.

Oh, Rhodri, you are seriously missing out if you are using dried coriander leaves.  They are almost as useless as dried parsley, and that is saying something !  If you have never experienced real fresh coriander leaves, freshly cut from a bunch sitting in a vase of cold water, do please try to get hold of some.  I confess that I use some dried leaves (fenugreek, curry, holy (Thai) basil and on on), but only because the fresh are not available and I can't grow them.  But fresh coriander is so widely available, and so easy to grow, that there really can be no excuse for using it in the dried form (unless, of course, you prefer it that way !).

** Phil.

[rhodriharris]

Spot on with the fresh corriander, i often don't bother even though it is readily available and i could grow it with ease.  I would of never have thought about it till you told me but actually dried corriander is worse than dried parsley, tastless and bland and find myself throwing in heaps of it with little effect.  I do add corriander powder to taste and get a hint of it but thats a seed not a leaf.  Most places i have had fresh corriander is on a salad and steak, how do i cook with it or is it added at the end as a garnish.  I do agree also that breaking up the colour would help, just looks brown i know. I do on occasion add ground paprika to give it a redder colour but finds that the paprika gives it a bad after taste and slightly sweet.  I do like the tamarind but only want to add a little as it is strong and only want it to compliment not over power my spices.
A real point i think is that i need to pay a bit more attention to some ingredients and techniques that i took for granted, let me know how you would add the corriander and i will make a final version tomorrow or the weekend with all the recommended ingredients and post it here. Hopefully it will be good enough to match a BIR.  They have a group test for bombay aloo soon so if i still haven't got it right that should nail it for me and this dish. Let me know about the corriander. Thanks

[Peripatetic Phil]

For the Bombay Aloo, all that is necessary is to cut the leaf end coarsely and stir it in immediately before serving.  To transform a mediocre curry into a brilliant one, cut the stalk ends finely, stir in and cook for a couple of minutes before serving -- the texture and flavour of the chopped stalk can make all the difference between a bland boring curry and a superb experience.

** Phil.

[ChilliBeast]

For the Bombay Aloo, all that is necessary is to cut the leaf end coarsely and stir it in immediately before serving.  To transform a mediocre curry into a brilliant one, cut the stalk ends finely, stir in and cook for a couple of minutes before serving -- the texture and flavour of the chopped stalk can make all the difference between a bland boring curry and a superb experience.

** Phil.

I'm with you on the chopped coriander Phil. Had a lamb rogan josh for lunch today that was bubbling away on the slow cooker last night, and while it was very tasty, there was something missing: it needed the fresh coriander just to lift it and add another dimension. Shame I was at work

Back on to the topic of tamarind, I always use a dollop of tamarind sauce in my tandoori marinade, which IMO is one of "those" flavours that shines through as an authentic BIR taste in the end product.

On the subject of marinading chicken, I've been having great success brining the chicken before marinading, leads to a really succulent and juicy texture. Just need to be careful with the salt levels.

[Razor]

Hi Chillibeast,

On the subject of marinading chicken, I've been having great success brining the chicken before marinading, leads to a really succulent and juicy texture. Just need to be careful with the salt levels.

Quite interested in this, so what is your method for brining the chicken mate?

Ray

[ChilliBeast]

Hi Chillibeast,

On the subject of marinading chicken, I've been having great success brining the chicken before marinading, leads to a really succulent and juicy texture. Just need to be careful with the salt levels.

Quite interested in this, so what is your method for brining the chicken mate?

Ray

Can't remember if it's off here or somewhere else. I'm not much of a "measurer", I tend to go by glugs and skudgels.

In a nutshell...

Into a large(ish) freezer bag: add a good old shake of salt to a pint(ish) of water. Pour some sugar in too. Throw in a few peppercorns and coriander seeds (don't know if they make any difference!) Add your chicken breasts (trimmed of any fat, membranes etc). Leave for 40-45 minutes. Rinse THOROUGHLY under a cold tap.

Now it's ready to be turned into tikka. Slice each breast into 3-4 pieces. Marinade in lemon, garlic and ginger for 30 minutes, then the tikka/tandoori paste of your choice. 24 hours later, grill under high heat for 5-7 minutes each side. Use in pretty much any dish!

NOTE: Don't add any salt to your recipe until you've tasted your finished meal. The chicken may taste a tad salty depending on amount of salt, amount of water, brining time etc. It is possible to over-salt your meal. Don't leave it brining too long, and rinse well is my advice.

Well worth trying, I've been very impressed with the results. IIRC first attempt was slightly over-salty (1hour), subsequent attempts have been spot on (no more than 45 minutes).

All I can say is, give it a go! 

[Razor]

Hi Chillibeast,

I will certainly give this one a try.  Wow, I've got a few things on my list to go through this month ;D

Ray