Topic: Behind the scenes at my local

[Unclefrank]

Well went for a curry at Sanam Restaurant in Great Bridge, Tipton.

Little bit of background first, this place has been open for a very long time with different owners and chefs coming and going. Last visit to this place was not good, ordered a Jalfrezi came out swimming in oil and a very bland taste indeed. The ratings for this place is very good getting a 93 percent. This place is very popular with the end of the night drinkers.

Now it has a new chef and owner so thought i would give this a go.
Got there at about 11.30ish me, my other half and a friend, it was empty, well  me and my mate ordered a Chicken Keema Madras Balti and the other half ordered a CTM, got talking to the owner who's son goes to school with my friends daughter.
Anyway asked if i could see my dish being cooked, he replied "of course will tell you when he starts it",
so after a couple of Kingfisher beers and Cobra beers he gives me a nod, so i am watching my dish being cooked when the chef gives me a wink and says come into the kitchen. This is what i saw

Chicken Keema Madras Balti

1 Chef spoon Ghee
Tomato Paste half chef spoon, ratio 50:50 nothing else added just water.
Ginger/Garlic paste, ratio 50:50
1 Chef spoon Mixed Powder, Cumin, Coriander, Chilli, Turmeric powder all in equal quantities.
1 Chef spoon chilli powder
Keema, pre-cooked
3 Ladles base gravy, no idea what is in this yet.
Salt
1 Chef spoon spring onion, sliced
Pre-cooked chicken, not cubed but in medium sized strips

Method
Ghee added to pan on high heat.
G/G paste added stirring all the time.
Then tomato paste added stirring.
Mix powder, chilli powder added and mixed.
Now the pre-cooked chicken added, he made sure the spices covered the chicken.
Then he added spring onion and keema and mixed again.
Now he added 1 ladle of base and mixed.
He reduced this down for about 1 minute.
Add salt and another ladle of base and reduced down again.
Then another ladle of base and reduced this down the desired consistency.

The chef cooked the two Chicken Keema Madras Balti's in the one pan.

Now the base gravy colour reminded me of CA's base but a little more runny.
The keema had a little taste of cumin in it, he had this in a big tub and was quite thick, looked and tasted like it had potatoes in it.

Over all i really enjoyed this dish and will go there again in the near future.

[Malc.]

I must admit I was a little confused to start with when you mentioned Chicken Keema, I then realised you meant chicken with lamb keema. 

Does the mix powder really have chilli in it or do you think he meant paprika?

[Unclefrank]

I did mention that to the chef but his English wasn't that good but he did say chilli powder.

[curryhell]

Nice one UF.  Chances of getting behind the scenes more regularly??

[daddyL]

i hope you can build on this mate    i used to live not far away but cant recall ever eating there, may pay a visit next time we are visiting family 

Ive not had a proper Balti in over 12months 

[JerryM]

Unclefrank,

love the report - always good to get confirmation we are on right track so to speak.

hope you're able to build on the relationship.

it's quite rich calling it a balti but who cares.

for me on your next visit try and taste this "ghee" and for your own use the base - even perhaps get sample.

the garlic / ginger mix is something i've been wrestling with since ifindforu was so specific about base being 2:1 ginger:garlic and dish the opposite (i think that's what he said). anyhow i've bought individual ginger paste to go with the garlic paste (both from home bargains). been trying out different amounts in different dishes. not got anywhere yet. a 50:50 mix does not sound batty though.

[Unclefrank]

The ghee thing is puzzling me a little because i really don't like the taste but i couldn't taste it at all in the finished dish and also i couldn't taste the spring onions, well you know that spring oniony taste from salads, will try adding some to my next balti dish i make.
The dish was served in a Balti dish so it's a balti
I have had the pleasure of being in a very good place for BIR restaurants and have been in the kitchens of around 8-9 of them, with the results being nearly everything is cooked in the same way but different chefs have different techniques.
Will try and get a little more info on his spice mix, base gravy and the ghee.

[chriswg]

Did he specify if it was butter or veg ghee? In my experience butter ghee tastes a bit rancid and can quickly overpower the taste of a dish. Veg ghee you can go a bit crazier with and it enhances dishes without any rancid taste.

[Malc.]

It looks like I might be on my own when i say I like the taste of ghee in a dish, but I will agree you have to go steady with it or it can over powering.


Frank i'm not sure you would be able to taste the ghee or spring onions given the qty of spicing. One chef spoon of ghee/oil is normal for a single portion, but here the chef has cooked two portions together.

[bamble1976]

HI

Good Stuff UF and keep it up

Axe - I like a bit of butter ghee in a dish but not too much!!

Regards

Barry