Hi there,
Thanks for watching the vids. Will be posting some more soon...
Bhuna: There are 2 variations of Bhuna(that I have seen over the years) the one I demonstrate on the Youtube video which just used onion finely diced to create a thicker sauce and the other follow the same method but adds some finely chopped green pepper which adds a slightly different taste. The one I was taught(by an Indian chef) didn't use the green pepper and having made it both ways I prefer to do it without, simply because it too close to Balti(balti has larger pieces of chopped onion & green pepper) At our place we sell more Bhuna than Balti. Sometimes simplicity works better! I've found this with a number of curries.
Naan Bread: We do not have a tandoori oven at Curry 2 Go, we chose to opt for a chargrill because we do not cook Tandoori chicken. We cook our chicken Tikka & seekh kebabs on the chargrill and get better results. Tandoor ovens cook everything at about 450 degrees- which is great for Naan bread which cook in seconds but I have found they tend to dry your meat out if you are not carefull . On the chargrill we find our chicken tikka is moist rather than dry so prefer this method. With regard to naan bread it's true that you can't beat a tandoor oven but when we weighed it up(space restrictions too) we decided to do without, this left me with a problem as to develop a recipe that would allow stove top cooking for naan- I learned of a recipe from an Indian chef making them on the Tawa but he used a very wet dough mix, almost too wet- this is what we copied and it does actually get great results not quite as good as the tandoor but not far off and we and we sell more naan's that chapati's.
Madras: I read a comment that said, "I used too much Garlic/Ginger paste? Our Garlic Ginger paste is blended with a little oil & a little water(so may appear that I'm putting a lot in - there is a reason for the water & oil. When I was taught(by an Indian Chef) to make Garlic Ginger paste he taught me that adding water stops the mixture burning in the pan which when your in service and have 3 curries on the go all at once and another 5 following can easily happen the water slows the burn process and allow more room for error, and as you are no doubt aware nothing will kill the flavour of a curry more than burnt garlic! Also, the water in the mix creates a sizzle when it hits the pan and once the sizzle stops you know that the water has evaporated and your now cooking the ginger and garlic. I don't brown the garlic in madras because the flavour is sharp but I do in garlic Chicken. The oil in the Garlic & Ginger preserves it.
Obviously, everyone may have their own method and prefer different results, I just judge by the response from my happy regular customers.
Hope that helps
Julian
Topic: New videos from Curry2Go in Chorley (read 315,951 times)
