Topic: New videos from Curry2Go in Chorley

[DalPuri]

Hi all,
ive made spiced oil twice since joining the forum.
the first was petes oil from the other forum. i used that to make a base and froze the rest in cubes for starting curries.

the other time was when i made micks suggestion for pre-cooked potatoes.
all i did was add loads more oil and removed the solids before they broke up.

cant say i really noticed the difference in the base, but it definately makes a difference when starting the curries with spiced oil.

cheers, frank.

[haldi]

it's also why we can never get a 100% result
Too much information from too many people
That is not a critisism in any way, I love this site
It's just an observation

Too many cooks, spoil the curry?

[curryhell]

the other time was when i made micks suggestion for pre-cooked potatoes.
all i did was add loads more oil and removed the solids before they broke up.

I always prepare my  spuds this way.  It gives them a true BIR taste and a very easy way of making spiced oil too ;D

[DalPuri]

 ;D aye CH
i think its the panch phoran that does it for me

a very underated blend of seeds

[curryhell]

it's also why we can never get a 100% result
Too much information from too many people
That is not a critisism in any way, I love this site
It's just an observation

Too many cooks, spoil the curry?

That's pretty much like sticking 5 of us in the same kitchen with identical equipment, ingredients and the same recipe.  I doubt very much whether we'd  allcome up with identical dishes though .  But this curry cooking lark is good fun and in the main produces good food and just occasionally something quite special and very BIR .  Then we come on here and talk about it ;D ;D

[Unclefrank]

I posted my comment because when i made a curry using oil that had potatoes cooked in it, the result from cooking the curry was not pleasant at all and i wouldnt use oil which has had chips fresh or frozen cooked in it. Think i posted something about the results when i did it.
I can see your point though haldi if the oil has been used in a chip shop because of the amount of chips cooked and also the heat of the oil (in my neck of the woods a chip shop is a chip shop and a BIR is a BIR we dont have a chip shop making indian restaurant food and we dont have indian restaurants cooking chips in a big huge fryer like in a chip shop) but for homecooked chips i personally wouldnt use the oil.

[ELW]

(in my neck of the woods a chip shop is a chip shop and a BIR is a BIR we dont have a chip shop making indian restaurant food and we dont have indian restaurants cooking chips in a big huge fryer like in a chip shop) but for homecooked chips i personally wouldnt use the oil.

we have plenty of hybrid 'kebab shops' in Glasgow, where there is there is almost nothing they won't have a go at(have yet to see fried fish in one though ,but plenty deep fried frozen chips)

Julien from c2go mentioned 'caramelising' the cooked base in the pan, almost burning it to produce a flavour, which is a term i'v never heard on here regarding the pureed base. could he have been meaning the reduction of the 1st ladle?

Regards
ELW

[haldi]

we dont have indian restaurants cooking chips in a big huge fryer like in a chip shop

All the fryers I have seen are just little ones
They probably hold no more than 3 litres
They use the fryer oil for 3 days or so
Obviously the oil in the fryers is kept warm all the time
I guess this permanently slow fries all the impurities in the oil
Bhajees and pakora goes through the fryer but nowhere near the quantity you might suspect
The majority of use, comes from frying frozen chips

A couple of weeks ago I was in the takeaway as they prepared pre cooked veg and the curry gravy
This "seasoned" oil was used for both
When heated, the aroma from it wasn't horrible
It just smelt like a bag of chips

Hardly any spice is in the base either
That all goes into the dish when it's cooked
All their curries have a georgeous aroma

At all the places I have seen, they use KTC oil from a large drum
If you are using old oil for your curry base, it has to be oil
Some fast food places use a vegetable lard
This stuff is disgusting

[JerryM]

Are you making the vindaloo, Jerry? His Kashmiri chillies looked dry to me, not fresh - not sure what difference it would make though.

Ramirez,

yes - am aiming to make the vindaloo to spec (well as close as i can). the shop owner said they were what he calls "dry". the rest of the chillies are kept with the veg but these kashmiri were kept in the fridge along with the yogurt etc don't ask me why i haven't a clue. i could not find the chillies and had to ask. i must admit they look fresh to me. i keep the dried version on stock but have never used it in curry (use it for mex chilli and marinades). i may end up trying both. i am pretty sorted with vindaloo but the curry2go version was different enough to warrent a try.

[Sami]

In uk now enjoying real british curry. Sent curry2go recipe and video to my cooking shop in Thailand where my curry crazy
brother made base and chicken vindaloo exact as in video. He say that the curry taste is beautiful and aromas nice. tested
taste with english customer and he offer to pay for another curry to take home.

Small change is he used our own home made red chilli paste instead of powder chilli.


Served with jasmine rice on plastic plate thai style