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Quote from: curryhell on August 21, 2012, 09:44 PMWill this question (doubt) ever go away . I think next time i make a base i'll also do some pre-cooked bombay spud and add the cooking liquor to the base. It can only improve it and add to the flavour of a finished curry. Nothing to lose and it may well result in taking one more small step forward. Who knows? :CH, just had a look at ifindforu's recipe for Bombay aloo and other than the usual ingredients I notice he uses Panch Phoran which is a mixture of some interesting flavoursome whole spices might be worth investigating did jb use this in his Bombay aloo ?
Will this question (doubt) ever go away . I think next time i make a base i'll also do some pre-cooked bombay spud and add the cooking liquor to the base. It can only improve it and add to the flavour of a finished curry. Nothing to lose and it may well result in taking one more small step forward. Who knows? :
I followed Ifindforu's method for pre-cooking potatoes,the smell was terrific,it was almost like a BIR bombay aloo in itself.The surplus oil was out of this world,if this is like the famed used bhaji oil that's discussed on here then I'm hooked!!
Quote from: jb on August 19, 2012, 07:59 PMI followed Ifindforu's method for pre-cooking potatoes,the smell was terrific,it was almost like a BIR bombay aloo in itself.The surplus oil was out of this world,if this is like the famed used bhaji oil that's discussed on here then I'm hooked!!Hi JBCan you point me in the right direction for this pre cook recipe?Thanks
Quote from: Razor on April 20, 2012, 09:53 AMMy usuall method is to start off with way too much oil, and then spoon off what I don't want at the end. I filter this and store in the fridge, then use it to start off my next curry. For me, it seems to add a little depth and sweetness but, it wouldn't be the end of the world if I didn't have it. Maybe you guy's would like to adopt that method to produce a more realistic and practical way of getting your seasoned oil?Ray The best bir aroma ive had to date,( and taste i might add after turning into a Bombay aloo) is from pre-cooking potatoes. Without doubt, its a Homer Simpson drooling smell and flavour you just have to swear out loud to yourself, "thats f*****g beautiful!"The recipe is from one of Mick's (CBM) quotesQuoteFor 2 lb of potatoes,150 ml of veg oil1 tennis ball sized finely chopped onion1 tablespoon of garlic/ginger pasteCassia bark 2" x 1" piece1 bay leaf (Asian)1 tablespoon of panch phoran1 teaspoon of salt2 tablespoons of tomato puree watered down 50/502 teaspoons of turmeric powder1 tablespoon of mix powderWater to coverI now use this, with the addition of a BIG pinch of methi leaves and 1 litre or more of veg oil to make my spiced oil.I just make sure i stop the cooking before the potatoes break down, then strain off the oil.A similar method to you Ray, as in overcompensate and strain off.Frank P.s. I tasted my bhaji oil after a good few batches and it was barely flavoured at all, bordering on just old veg oil. In fact, Old chip fat tasted better ;D
My usuall method is to start off with way too much oil, and then spoon off what I don't want at the end. I filter this and store in the fridge, then use it to start off my next curry. For me, it seems to add a little depth and sweetness but, it wouldn't be the end of the world if I didn't have it. Maybe you guy's would like to adopt that method to produce a more realistic and practical way of getting your seasoned oil?Ray
For 2 lb of potatoes,150 ml of veg oil1 tennis ball sized finely chopped onion1 tablespoon of garlic/ginger pasteCassia bark 2" x 1" piece1 bay leaf (Asian)1 tablespoon of panch phoran1 teaspoon of salt2 tablespoons of tomato puree watered down 50/502 teaspoons of turmeric powder1 tablespoon of mix powderWater to cover
Haldi and Jerry, have you ever made the recipe quoted from CBM for pre-cooked potatoes?This is the ONLY recipe i've made that has a truly BIR aroma when cooked.I've mentioned on a couple of occasions how good this is and is now what i use to make extra seasoned oil.The only difference is i add 1 tbsp of methi and maybe 1 litre of oil.the reason i started adding methi was because its a good enough recipe on its own let alone only being used for pre-cooking.(Sometimes i've added base gravy too out of sheer laziness if not using for seasoned oil )The oil can have a slight sourness in smell after a week or so as it hits the pan which is no bad thing. I think it just matures in smell and taste and adds BIR to each dish thats cooked with it.(Mick, i was really surprised not to see this in your book as its MILES better than the included pre-cooked recipe, a real gem. )That additional special BIR flavour definitely comes from oil and its created from whole spices and recycling.I always add plenty of this oil to each curry which gets spooned off and saved for the next.Frank.
I cooked some sauces tonight with the left over oil,the smell and taste was out of this world.From left to right bhuna,jalfrezi and madras.I'm going to put them in the fridge and have them tomorrow and hopefully my curry senses have calmed down!!
;D ;D ;D How much spiced oil did you use this second batch of the Little India base jb? Am all ears to see how the mains turn out when you cook with it . If you get in that kitchen before i do, get the chef to make a saag bhaji and a North Indian Special for you. Make sure you take your usual copious note please. I want a full report on this one
