Topic: New videos from Curry2Go in Chorley

[ELW]

I've never tried paneer or saag bhaji either  , need to sort that out

[beachbum]

I've got the eBook but one thing puzzles me.
In the videos he marinates his chicken and lamb in a yogurt mixture overnight and cooks the next day.

In the eBook he just cooks them from "raw" with no yogurt marinade. There's no mention of marinating that I can find anywhere in the book.

Is this maybe a future addition or did he reckon the marinating step would be a bit OTT for beginners reading the book?

I'll continue to use the yogurt method myself.

However some great new information, like how to make that garlic ginger paste, seasoned oil etc.  And a massive explanation of  the importance of onions in BIR

One other question for any Antipodeans on the forum, I can't get that curry powder he mentions to go into the dry mix and have been using the Aussie Clive of India. Anyone know of a good pre prepared curry powder available over here? We also have Keens Curry Powder but that's a bit "School dinner or Army Barracks style curry" if you know what I mean and is very heavy in fenugreek as a major ingredient.

[Aussie Mick]

Hey BB, I googled "Rajah madras curry powder" and found a place (at the other end of Perth) that sold it. So I set of on my motorbike on a 2 1/2 hour round trip.

Imagine my disapointment when it turned out that it was their own brand of powder that they called "Rajah".

I was gutted, but bought some anyway. It's ok. I've tried other brands and they're ok. I think any decent powder is ok. I don't know about Keens though 

I think if you get it from your local Indian supplies it will be alright.

[Wickerman]

Paneer is such a pain to make,so we tend to buy ours from the supermarket.
The paneer and veg jalfrezi does look good.
I may give it a go.
Good videos as always,julian

[JerryM]

In the eBook he just cooks them from "raw" with no yogurt marinade. There's no mention of marinating that I can find anywhere in the book.

had not spotted this. the marinade is essential to me. 24 hrs is the minimum. for tikka i aim for 3 days. for the pre cook plain chicken 24 hrs is all that's needed but it is needed. like anything depends on how critical you are - i think 4 hrs is the very minimum.

ashoka link: http://www.curry-recipes.co.uk/curry/index.php?topic=3189.msg28438#msg28438

there is the really top notch stuff too: http://www.curry-recipes.co.uk/curry/index.php?topic=7611.msg65858;topicseen#msg65858

[Masala Mark]

Hi BeachBum,

If you go to Geeta across from the Indian shop at MacWhirters in the Valley, they sell their own blend of Curry Powder. You can get a Mild Madras and a Hot Madras, I use the Mild Madras for the BIR style cooking.

It is very very different to the Clive of India and Keens which my mother cooked curries of sorts with when I was growing up.

You should notice a big difference.

All India Foods at Wooloongabba has a very nice home blend that they make as well. One of the Punjabi restaurants I've been in the kitchen at use that and it is very nice. I'm going to get some from there next time shortly to replace mine which is getting a bit old. It's also much cheaper buying from them rather then the supermarkets as well.

Cheers,
Mark

[beachbum]

I work about 100 metres from Geeta so I'll try theirs. I was over there yesterday to get turmeric and as usual I just couldn't pass Maha Latchmi cafe and ended up scoffing a small thali - in my tea break not my lunch break  - passers by must have thought I was some sort of starved refugee or something the speed I shovelled it down, but boy was it good  ;D -

Nothing like a quickie to hit the spot 

I've always been a bit sceptical about Indian Supermarkets' own blends as I suspected they were just dumbed down for typical non-Indo Pak  buyers looking for an easy curry powder but I'll go with your suggestion and grab some tomorrow. I'm just about out of dry mix at the moment so good timing.

[StoneCut]

Bought this book by Julian yesterday and I really enjoy it - I read the whole thing in one go. Now I need to try some recipes. Any recommendations ?

BTW: I also bought CBM's book but, unfortunately for me, it relies on tons of pastes which are not readily available in Germany. So, while his book was quite cheap (and interesting) it's not of any use to me :/

[PaulP]

Hi Stonecut, I guess you are talking about the Patak pastes. You don't see many recipes here at cr0 for main curry dishes using any form of pastes except I guess the red sauce made for chicken tikka masala curries.

Also most of the tikka/tandoori and sheek kebab recipes do include Patak pastes.

Some exceptions come from the very good recipes provided by Cory Ander. He has posted both tikka/tandoori and sheek kebab recipes that don't use any ready-made pastes, and these recipes are excellent. I think there is a CTM recipe from Cory Ander that doesn't use any pastes.

There is also a tandoori recipe from the F-word program that uses no ready made pastes. The restaurant name was the Lasan I think. If you are interested but can't find these recipes I'll post the links for you.

Cheers,

Paul

[StoneCut]

Thanks for thw tips Paul. I'm sure I'll find them, sounds good!