Topic: The Boss cooks Special Jalfrezi

[PaulP]

Thanks for this one CT. Loads of special ingredients going on there!

Cheers,

Paul

[JerryM]

Chewytikka,

best video i've seen - very much appreciated.

i will defo try to make this dish as it really does gel with me. it does look very much along the lines of sylheti.

gut feeling for me was the spiced tom puree is Secret Santa chilli sauce. trouble is that don't sit with the separate bottle of tamerind but it could be just kept separate to suit wider dishes.

the masala sauce looks like powder.

i presume curry powder was mix powder.

i like the idea of the squeeze bottles - will make life a lot easier than glass bottle/jar (will save my lemon dressing bottles from now on).

the pan and spoon looked part of the plot yet the boss clearly had last laugh - boy he can cook.

many thanks

[JerryM]

aiming to make base this week depending on weather (pizza still priority and mid week deal at local restaurant to good).

have written out yellow sticky recipe in preparation as a starting point:

oil 1 chef (4 tbsp)
pre cooked chopped onion 0.5 heaped chef (3 tbsp)
g/g 1 tsp
chilli powder 0.25 tsp
mix powder 0.5 tsp
base 1 chef
secret santa chilli sauce 1 chef
green chilli sauce touch ~1 tsp (currently using Shezan brand)
nagga pickle sauce touch (still to purchase)
parker21 red masala 1 chef
meat
base 300 ml
pre fried sliced onion & green pepper large pinch (~2 tbsp)
sliced fresh green chilli pinch (~1 tsp)
fresh coriander good pinch (~1 tbsp)

have not included the tamerind sauce as it's in the chilli sauce. will use oil in place of the ghee.

out of curiosity intend trying a variant of bought garlic puree in place of g/g paste.

[chewytikka]

aiming to make base this week depending on weather (pizza still priority and mid week deal at local restaurant to good).

have written out yellow sticky recipe in preparation as a starting point:

oil 1 chef (4 tbsp)
pre cooked chopped onion 0.5 heaped chef (3 tbsp)
g/g 1 tsp
chilli powder 0.25 tsp
mix powder 0.5 tsp
base 1 chef
secret santa chilli sauce 1 chef
green chilli sauce touch ~1 tsp (currently using Shezan brand)
nagga pickle sauce touch (still to purchase)
parker21 red masala 1 chef
meat
base 300 ml
pre fried sliced onion & green pepper large pinch (~2 tbsp)
sliced fresh green chilli pinch (~1 tsp)
fresh coriander good pinch (~1 tbsp)

have not included the tamerind sauce as it's in the chilli sauce. will use oil in place of the ghee.

out of curiosity intend trying a variant of bought garlic puree in place of g/g paste.

Hi JerryM
Glad you liked the Video and that your going to have a go at making it.
Just a couple of points
The Ghee is important, as it adds to the flavour.
The squeezey bottle sauces are what they use for garnish/decoration
on the plates, none of which have any heat in them, even the Naga
has just a trace Naga flavour not the heat.
The green sauce is fresh Coriander and Mint leaves blitzed.


The Jhal Red masala is the same as mine:-
4 tbsp Yoghurt
1 tsp each of three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour

Be great to hear how you get on with this..
cheers Chewy

[JerryM]

chewytikka,

help much appreciated.

the video really gelled for me.

the recipe is tantalising - i can normally get a good feel what a dish will taste like - this one i can't but the ingredients suggest it will be a fav.

the ghee is something i struggle with ever since buying on KD1 (curry secret) recommendation. my fav BIR's only use rec oil.

since chriswg recommendation i've started using veg ghee (in place of marg introduced in the ashoka recipes). it's a different thing though to butter ghee as i don't see it for frying.

i must admit i was starting to add up the units of chilli and more than relieved on the bottles and heat/flavour comment. i do like the idea of the naga flavour.

the green sauce is a surprise. i've been using bottled green chilli sauce for a good while and had automatically jumped to it as a conclusion. since working on masala i've become a real fan of green chilli, coriander and mint as a trio and can see how the fresh bottle would work well. will add to todo list.

the parker21 masala is along similar lines. i will bring the recipe i'm using upto date and amend the post.

best wishes,

[JerryM]

have started prep.

local shop owner suggested making my own nagga sauce (he hand no branded but had the chillies).

had not bought nagga before and assume they are pukka. one thing for sure i have found the missing ingredient for vindaloo. in past have never been able to get lip burn at home - these chillies certainly do that.

this sauce really gels with me - the flavour is all chilli and just a little burn when in the juice. i can see me using it a lot.

nagga sauce:

2 off nagga (cut tops off and deseed)
400 ml tin toms
lemon dressing 5 ml

stick blend in tall plastic jug container to keep splashings out of harms way.

the green sauce i'm not sure on. it's sort of quite dry or sour. i'd normally be tempted to add salt or sugar but conscious these are already added from the base and the dish recipe.

again the shop owner said to make. pick out by eye coriander and mint so that the coriander is 1/3rd of the mint. then remove stalks (thin coriander stalks don't need removing) add rest of ingredients then blend. i left the seeds in 2 off of the chilli but removed from the rest.

green sauce:
fresh mint leaves 20g (40g as bunch)
fresh coriander leaves 7g (11g bunch)
thin green chilli 3 off
thin red chilli 2 off
1 off fresh tomato (i used 200 ml chopped tinned)
water 100 ml (just enough to help the blending)

had real good time shopping and making - many thanks chewy and the boss.





green sauce, nagga sauce, secret santa chilli sauce

[Les]

nagga sauce:

2 off nagga (cut tops off and deseed)
400 ml tin toms
lemon dressing 5 ml

Jerry
Is there another chilli you could use to make this sauce?
Can't get nagga around here
Yes, I know it won't be nagga sauce as such, but I want to give it a try

HS

[bamble1976]

Hi

Scotch bonnet or habeneros will do with seeds.  Although only 1/2 to 1/3rd the heat of a naga, it will still be damn hot with seeds.  Just double up on the chillis I would suggest.

Barry

[Les]

Hi

Scotch bonnet or habeneros will do with seeds.  Although only 1/2 to 1/3rd the heat of a naga, it will still be damn hot with seeds.  Just double up on the chillis I would suggest.

Barry

Cheers Barry
Lemon Dressing? which one, there are so many different varieties

HS

[976bar]

nagga sauce:

2 off nagga (cut tops off and deseed)
400 ml tin toms
lemon dressing 5 ml

Jerry
Is there another chilli you could use to make this sauce?
Can't get nagga around here
Yes, I know it won't be nagga sauce as such, but I want to give it a try

HS

I prefer Habanero's to Naga's, not quite so hot but a much better flavour