Topic: ?The BIR style wagon?

[duncank]

Just bought a copy of the book, looking forward to its arrival:)

Abdul, do you have an example of a BIR style Garlic chilli chicken recipe? It's my favourite and i'm trying my best to replicate it at home but not had much luck yet:(

[abdulmohed2002]

Just bought a copy of the book, looking forward to its arrival:)

Abdul, do you have an example of a BIR style Garlic chilli chicken recipe? It's my favourite and i'm trying my best to replicate it at home but not had much luck yet:(

Hi Duncank,

Hope you have received the book by now.
Once you have made the 8 Spice, Gravy and Chicken Tikka, send me a personal message and I will set you up on my yahoo  messenger and guide you through to make the dish.

Abdul

[bamble1976]

Hi

A question for those who have made this base.  Do you have a weight measurement for the onions, potatoes and coriander?  There could be a large discrepancy in the recipe depending on the types of each ingredient you use!

Thanks in advance.

Barry

[mickdabass]

Hi Barry
I just gauged it by eye to be honest. The onions were a bit smaller than a tennis ball and the spuds were the smallest ones from a 2kg prepack, oh and half a bunch of corriander. Sorry to be vague. I will weigh the ingredients nxt time and let u know
Cheers
Mick

[curryhell]

Hi

A question for those who have made this base.  Do you have a weight measurement for the onions, potatoes and coriander?  There could be a large discrepancy in the recipe depending on the types of each ingredient you use!

Thanks in advance.

Barry

Just making another batch of Abdul's gravy in preparation for trying the advanced gravy.  So i thought i'd weigh what i normally use.
Onion were just over a kilo after peeling - 4 large and bigger than tennis balls
4 Small potatoes (bout the size of an average lime) from the bag were 300gms
One standard carrot 85gms.
Sorry but i forgot to weigh the corriander

Hope this helps anyway

[Wickerman]

That's more the same as i do.
I just buy what's marked as 'Large onions' and if i think they're a little on the small size,i add a smaller onion to make up.
I never weigh anything that doesn't call for it.
I really wouldn't worry about being too exact.

@curryhell,good to hear you're making the advanced gravy.
Could you report back with your  opinion of the new base please,as i'm really looking forward to making it for myself.
It's the next base on my agenda ,just have to finish off my remaining.
Happy weekend.

[bamble1976]

Hi

I think there can be a large discrepancy in the measures.  I made it before I saw curryhells post (cheers for that) and the measures I got (peeled and chopped weights)

Onions:650g
Carrot: 100g
Potatoes: 350g
Coriander: 20g

That is about a 50% difference in the weight of the onions which is sure to make a difference to the taste and texture to the dish.

Also a handful of coriander is massively ambiguous and for new (and not so new ) curry makers, as correct a measure as possible can only be a help IMHO.

One of the reasons Cory's recipes are so popular and work so well.

I have made the basic and enhanced gravy so will report back when I make a curry.  First impressions:  too much heat for milder dishes.

regards

Barry

[mickdabass]

just shows  that weighing all the ingredients isn't always the answer. Onions and chilis vary in strength so much depending on the time of the season and obviously their variety and or country of origin

[mickdabass]

same with potatoes too. I should know cos Im a spud Farmer  ;D

[curryhell]

Such variables will exist equally for the BIR kitchen as they do for the rest of us so i wouldn't get hung up on that.

As a ball park figure i would always use 1kg of onions peeled weight when making a base, give or take a little bit, but 350 grams is more than a little bit  .  The spuds and carrot are in the ballpark ratio.  I don't think your resultant curries will disappoint but i would reduce your normal spicing as your base this time will be on the spicey side.  If you haven't frozen it yet, i would cook up 350gms of onions and puree them and add to  the base to fetch it up to even out the proportions.  By doing this, if you can, it won't impact considerably on the overall result  .

As for chilli, i never use it, in mix powders or in bases.  I prefer to add when cooking.  That way i am in complete control of the heat.  Being a chilli head, what isn't hot for me is for others.  This reduces the risk of my feeding somebody a curry hotter than they actually like ;D

hope this helps.  Look forward to hearing your results Bamble