Roshney Practice

[mr.mojorisin]

i'd post my videos......but...I don't think the mrs would be too happy

[Les]

i'd post my videos......but...I don't think the mrs would be too happy

We could post them under Vindaloo, For Extra Hot ;D ;D ;D

Les

[George]

There was no singeing involved if i remember rightly, being in charge of the pan at the time under Az's supervison of course.

So why is "singeing" being put forward as something of a breakthrough? I didn't see much evidence of it in the Fleet videos and you appear to be in agreement. It goes against everything I've ever read about the optimal way to cook spices.

[ELW]

There was no singeing involved if i remember rightly, being in charge of the pan at the time under Az's supervison of course.

So why is "singeing" being put forward as something of a breakthrough? I didn't see much evidence of it in the Fleet videos and you appear to be in agreement. It goes against everything I've ever read about the optimal way to cook spices.

It's maybe what makes bir unique, I can't taste singed /burned spices anywhere else

ELW

[haldi]

Tonight I cooked a Roshney-style curry using pork

I've flipped between this and the original demo video
The only real notable difference is the pan's temperature
Nothing seems to happen the same way, because at home, the pan is too cold
This has got to effect it
I know it's an old argument, but it's one that doesn't go away
If you had done this at Zaal's, with their cooker, it would have been fine, wouldn't it?

[DalPuri]

Hi natterjak,
I was given my big pot when i first left home and its one of the most used items in my kitchen. Sadly, i've never had the pressure lid part so it has just been used as a stock/soup/rice/pasta/curry pot. well...everything really 
It measures 24cm dia, and holds exactly 6ltrs to the brim.
I keep meaning to saw the brackets off that would hold the lid as these get in the way for a colander to sit and steam properly. Another job to add to the 10 year waiting list  :

So i'll say again,, To all the curry cookin electric sufferin hob users, Ditch that wee pan and use yer big yin  ;D

Cheers, Frank 

[emin-j]

Good effort NJ can't be easy when your being videoed 
I think the problem with your Onions is you are reducing down for too long which means the Onions will continue to cook and soften,I appreciate you may have had a bit too much gravy and you had to continue to reduce to get your desired consistency but the Onions will eventually cook away to nothing,cut down on your reduction time or add your Onions later as has been mentioned.

[chriswg]

When I make it I usually start by GENTLY frying the green peppers and onions in a bit of garlic ginger paste. I then put them to one side for later use.

I usually singe the spices in the ghee before adding the tomato paste, I then re-singe in the tomato paste before adding the chicken, peppers and onion and a big ladle of base sauce plus the massala paste. My biggest tip would be just keep calm and be brave. Everything in the video looked a bit rushed and panicky.

With the garlic tarka, add a bit of sauce from the curry pan to the garlic pan just before it's done. If you have a gas hob this will give the big flambee Mind your eyebrows!

Hope this helps. One day I'll get round to doing a vid myself. Maybe Solar will come round and do the filming!

[natterjak]

When I make it I usually start by GENTLY frying the green peppers and onions in a bit of garlic ginger paste. I then put them to one side for later use.

I usually singe the spices in the ghee before adding the tomato paste, I then re-singe in the tomato paste before adding the chicken, peppers and onion and a big ladle of base sauce plus the massala paste. My biggest tip would be just keep calm and be brave. Everything in the video looked a bit rushed and panicky.

With the garlic tarka, add a bit of sauce from the curry pan to the garlic pan just before it's done. If you have a gas hob this will give the big flambee Mind your eyebrows!

Hope this helps. One day I'll get round to doing a vid myself. Maybe Solar will come round and do the filming!

Thanks for the tips Chris. Apart from when pre-frying the pepper and onion do you add garlic & ginger paste at any stage in this recipe? Az didn't direct me to add any when cooking it at Zaal, which is unusual but I guess the garlic tarka at the end of the dish compensates.

Lastly, what's your view on the question of the size of the spoon measures for the red masala sauce: https://curry-recipes.co.uk/curry/index.php?topic=7860.msg69858#msg69858
Presumably you've made this masala sauce at home a few times now?

[natterjak]

Good work Natterjak.  Alas, i won't be providing any videos of my cooking due to lack of equipment .  Obviously you feel you've a bit of work to do on this one still .  Funny how we get hung up on small details in search of perfect reproduction of dishes ;D.  Can you remember what the onions were like after you cooked the dish  at Zaal's?

I think they were much the same, melting into the dish. But then I think in the normal course of events Az would be using pre-cooked and adding them later so the result might be different.