I've not got a lot to say about it. How are things with peeps in here?
;D
;D
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#2
Curry Base Chat / The not so new base.
July 15, 2010, 05:19 PM
Right now I'm cooking up a base. It's similar to KD's but this time I've left the Onions whole and doubled up the onions. And added half a green cabbage.
I'm also adding 2 TBS ground fenugreek seeds as opposed to methi. Already there is a difference. The onions because they are stewing slowing are making the stock smell wonderful.
In all BIR's from what I've seen, they have not chopped up the onions. There must be a reason for it, I think this is it. I remember from making pan gravy, the addition of half an onion gives off the most gorgeous aroma.
Anyway. I'll let you know. this has been on the go now for about 2.5 hours. Spice has yet to go it. Pretty happy so far.
Cheers.
Me.
I'm also adding 2 TBS ground fenugreek seeds as opposed to methi. Already there is a difference. The onions because they are stewing slowing are making the stock smell wonderful.
In all BIR's from what I've seen, they have not chopped up the onions. There must be a reason for it, I think this is it. I remember from making pan gravy, the addition of half an onion gives off the most gorgeous aroma.
Anyway. I'll let you know. this has been on the go now for about 2.5 hours. Spice has yet to go it. Pretty happy so far.
Cheers.
Me.
#3
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Onion to water ratio
July 10, 2010, 01:47 PM
Going on from another discussion regarding that new book thingy. :
Some traditional methods call for two onions blended and browned, then added to the dish by way of sauce, for two people. Looking at the various bases on here, YouTube and so on. Many are similar, some so similar in fact, I wonder who could really taste the difference blind folded? Like Ramsey does on HK for example. The failure rate is scary, even for chefs.
This is not a knock, just an observation people yeah?
I only use Red onions for my base for example, perhaps I should change? I don't really know? I just like the mellow feel, together with the green pepper.
Q. Has anyone here doubled the quantity of onions per base, and if so what were your results please? I'm going to try it soon, but on a scaled down version.
Cheers.
Some traditional methods call for two onions blended and browned, then added to the dish by way of sauce, for two people. Looking at the various bases on here, YouTube and so on. Many are similar, some so similar in fact, I wonder who could really taste the difference blind folded? Like Ramsey does on HK for example. The failure rate is scary, even for chefs.
This is not a knock, just an observation people yeah?
I only use Red onions for my base for example, perhaps I should change? I don't really know? I just like the mellow feel, together with the green pepper.
Q. Has anyone here doubled the quantity of onions per base, and if so what were your results please? I'm going to try it soon, but on a scaled down version.
Cheers.
#4
Talk About Anything Other Than Curry / Chipfryer
May 31, 2010, 12:19 AM
Lol I tried to change my logon but it didn't work. Yes I am the Chipfryer!
http://www.reverbnation.com/chipfryer
I'm a muso that likes to cook, study cooking and musical things too.
Anyway thats one mystery solved huh?
I love music and people. I've never found an instance where one tone, one voice ever worked.
Chipfryer.
http://www.reverbnation.com/chipfryer
I'm a muso that likes to cook, study cooking and musical things too.
Anyway thats one mystery solved huh?
I love music and people. I've never found an instance where one tone, one voice ever worked.
Chipfryer.
#5
Lets Talk Curry / Americas test kitchen on Tandoori chicken
May 22, 2010, 09:36 PM
Are airing a program on trad cooking styles in restaurants.
this is one of my favorite shows since they analyze everything.
I can find the show time later.
http://www.americastestkitchen.com/episodes/
Just thought I'd share this with you guys, they are really great cooks and explanations are scientific. Should be fun.
Cheers.
this is one of my favorite shows since they analyze everything.
I can find the show time later.
http://www.americastestkitchen.com/episodes/
Just thought I'd share this with you guys, they are really great cooks and explanations are scientific. Should be fun.
Cheers.
#6
Lets Talk Curry / Just not convinced at all
February 18, 2010, 08:31 PM
Ok today I decided to do a test sauce. I do this from time to time to keep up with the fast paced job of FRYING a curry.
Since I had the same amount of base sauce left in the other pan decided to do a reverse curry. By this I mean work backwards as much as possible, no fried onions etc.
I just added spice mix to the base, a few little things here and there like salt, some finely chopped green pepper. You get the message.
Apart from the garlic which always fries too quickly when I cook it......... the results? COUGH! The pot STEWED curry had just about as much taste and to be honest had a better consistency over all. Paprika didn't seem to like it as much as when frying but by and large I think you would go for the pot STEWED version.
I'm looking at these flaming pots and pans now on various videos here and there. I'm not convinced its needed at all in fact far from it. The larger flame surrounds the sides not the bottom hence the garlic can cook for longer without burning. You cannot do that at home on a normal cooker but apart from that you can do anything as regards the sauce.
On my conventional oven for example if I put the oil on high heat in just 10 or less seconds its burned. Its not about the power of your cooker its about how fast that heat transfer takes place. So then you are ok to cook for longer if you wish in my view. After all you've spent hours in preparation - Why ruin it.
Just my take of course.
Since I had the same amount of base sauce left in the other pan decided to do a reverse curry. By this I mean work backwards as much as possible, no fried onions etc.
I just added spice mix to the base, a few little things here and there like salt, some finely chopped green pepper. You get the message.
Apart from the garlic which always fries too quickly when I cook it......... the results? COUGH! The pot STEWED curry had just about as much taste and to be honest had a better consistency over all. Paprika didn't seem to like it as much as when frying but by and large I think you would go for the pot STEWED version.
I'm looking at these flaming pots and pans now on various videos here and there. I'm not convinced its needed at all in fact far from it. The larger flame surrounds the sides not the bottom hence the garlic can cook for longer without burning. You cannot do that at home on a normal cooker but apart from that you can do anything as regards the sauce.
On my conventional oven for example if I put the oil on high heat in just 10 or less seconds its burned. Its not about the power of your cooker its about how fast that heat transfer takes place. So then you are ok to cook for longer if you wish in my view. After all you've spent hours in preparation - Why ruin it.
Just my take of course.
#7
Lets Talk Curry / So if it tastes good should I throw it away?
January 12, 2010, 04:16 PM
Last night I pulled out what was left of a TA, thawed it all out and wallowed in that gorgeous aroma that I know but could not quite put my finger on? I had about a third left. I do that because it lasts longer. :
A friend popped round and on the spur of the moment and since he was cold having walked here from the cold fresh air I opened up the tub and asked him to smell it! "What is it?" I asked. He doesn't eat curry that much at all but often limps home with sagging ears after I've nailed him with this missing smell or whatever it is?
"Italian food!" He said.
What a breath of relief that was. For months I've been saying if my curry had more of an Italian/Mexican feel to it which is how I get it here, thick, saucy, tangy, spicy and hot! Like my Taco sauces and the mellow of my Italian sauces I'd be well happy.
I often do a side by side with the REAL stuff. It's the only REAL test there is. I'm really so close and yet no cigar. The aroma now is unmistakeable, its yet another clever way of placing Indian food in the pipeline where other existing food types dominate. Herbs. That's the answer I thought I was looking for and I'm almost certain now that's what I need to play with.
From what I'm reading many people complain food is not as good as 10/20 years ago. Ok many will scoff at this I know. But like I've said umpteen times. It's simply not in my food. (Yet).
So if it tastes good should I throw it away?
A friend popped round and on the spur of the moment and since he was cold having walked here from the cold fresh air I opened up the tub and asked him to smell it! "What is it?" I asked. He doesn't eat curry that much at all but often limps home with sagging ears after I've nailed him with this missing smell or whatever it is?
"Italian food!" He said.
What a breath of relief that was. For months I've been saying if my curry had more of an Italian/Mexican feel to it which is how I get it here, thick, saucy, tangy, spicy and hot! Like my Taco sauces and the mellow of my Italian sauces I'd be well happy.
I often do a side by side with the REAL stuff. It's the only REAL test there is. I'm really so close and yet no cigar. The aroma now is unmistakeable, its yet another clever way of placing Indian food in the pipeline where other existing food types dominate. Herbs. That's the answer I thought I was looking for and I'm almost certain now that's what I need to play with.
From what I'm reading many people complain food is not as good as 10/20 years ago. Ok many will scoff at this I know. But like I've said umpteen times. It's simply not in my food. (Yet).
So if it tastes good should I throw it away?
#8
Starters and Side Dishes Chat / Best CRO Tikka Recipe?
January 09, 2010, 10:55 PM
I'm looking for a change in what I do based upon numbers choosing a recipe from here.
Q. What recipe worked for you best?
I have the Tikka (Bottled) sauce. But I want to hear your comments on it? ;D
Bestest outside TA tikka recipe please. ;D
Q. What recipe worked for you best?
I have the Tikka (Bottled) sauce. But I want to hear your comments on it? ;D
Bestest outside TA tikka recipe please. ;D
#9
Pictures of Your Curries / Batata Vada
January 08, 2010, 02:31 PM
Mashed potato balls with spices 
#10
Lets Talk Curry / Happy Curry New Year.
December 31, 2009, 06:51 PM
I know back home its not yet but its happened in Ozzy land.
Hope everyone has a safe evening/night and is able to continue that ever present quest. We are very near after all you know.
;D
Hope everyone has a safe evening/night and is able to continue that ever present quest. We are very near after all you know.
;D
#11
Vindaloo / Beef/Lamb Vindaloo
December 23, 2009, 01:54 PM
I was asked post my recipe and method for this.
Image in "Pictures of your Curries'
https://curry-recipes.co.uk/curry/index.php?topic=4087.msg37089;topicseen#msg37089
At first look its doesn't look anything like BIR but I've made both beef and Lamb exactly the same way with excellent results just about every time. Please see sources at the foot of this message for details on where and how I put it together? Thanks.
DS = Desert Spoons
Garlic Pulp I create on a surform tool used for grating cheeses.
Marinade:
1 DS Tamarind concentrated paste.
1/4 Cup Fresh Garlic pulp
1 DS Oil (Can use Spice oil).
1 TBS Grated Ginger. (Use the 2nd smallest area on a cheese grater - These should be thin strands).
1/2 Cup Yogurt
These spices:
1 TSP Cumin
2 TSP Garam Masala
1 TSP Turmeric
1 TSP Chilli Powder
1 TSP Sea Salt
2 x Green Chillies Very finely Chopped
Marinade Method:
Mix everything together leaving yogurt until last. Add yogurt but make sure the whole mix is evenly distributed with spices/oils and garlic.
Meat: 1 Pound LEAN LARGE cubes, Make certain the cubes are no smaller than 1 1/2 inch.
Get a sharp knife and stab each piece. Also use a metal meat pounder but don't be too harsh on each piece. (BEEF ONLY).
** Do not use meat tenderizer powder it will ruin your meal/Papaya ok. **
** USE YOUR HANDS TO PRESS MARINADE INTO MEAT!! **
** Combine marinade with beef or Lamb and refrigerate for 48 hours **
IF USING LAMB?
Same as above but there is no need to pound the meat.
======================================================================
PRECOOKING: (1) (SEARING) AFTER 48 HOURS..............
Method:
1. Get your favourite pan on the fire on medium heat.
2. Add the oil of your choice.
3. Add each piece of meat to your pan carefully so piece do not touch each other.
4. Check each side of the meat. We are searing and sealing juices in.
5. Turn each piece and cook until all sides are dark brown. Don't worry if you carbonate edges it only adds flavour.
6. Once you are certain all sides are evenly cooked through remove and store in an airtight container with the lid half off to to allow steam to escape. Cover when room temperature and refrigerate.
** Remember if you don't seal your meat you'll lose flavour and juices nessecary to cook it. Not the point of spending hours doing this so just make sure yeah.
======================================================================
PRECOOKING: (2) Finalizing the Beef or Lamb:
1. De glaze the pan with 3 TBS white wine. I used Blue Nun.
Like it or not both take ages to cook and get mellow and soft, beef takes even longer so be prepared to sit it out, the journey is well worth it.
INGREDIENTS: (Spice Mix).
1 TSP Chilly pwdr (Or to taste).
1/4 TSP AllSpice.
1 TSP Ground Cumin.
1 TSP Ground Coriander.
1/4 TSP Ground Green Cardamom.
1 TSP Paprika. (I used normal variety).
1 TBS Ground Fenugreek leaves (Use a pestle and mortar on this).
1/2 TSP Kocher Salt.
1/2 TSP Suger (White)
1 TSP Turmeric Pwdr
1 TSP Tamarind concentrate
* Mix the Above very well please.
Other additions:
1 Desert spoon Garlic chopped fine.
2 TSP tomato paste mixed with water.
1/4 TSP Ginger paste grated into fine lengths. (See above).
2 TBS FINELY chopped green pepper.
Dash of hot sauce. (Chilli sauce - See video for brand I used).
350 mls or to taste and texture base sauce. (I used Bruces).
4 to 6 TBS oil (Any).
2 TBS 'DEEP' Brand HOT Mango Chutney (Mash this with a fork).
Base sauce: I had a small pot (1 litre) on the go in case it started drying out on me?
METHOD:
Overview:
We start like any curry, we add oils, spices, base sauce but we do so on a much lower heat and for a longer time. The spice mix above will make just enough for two curries so if you want to halve up your meat and make something different it should be very easy.
!! The Spice mix above will not counteract its contents and become overpowering at all. I've cooked this for 3 hours and more with nothing but extra taste.
OK LET'S START! (Base sauce on heat please and ready).
1. Get your curry pan on medium HIGH heat at the start.
2. Add Garlic - cook 30 seconds.
3. Add Ginger - cook 30 seconds.
4. Add green Chillies - cook 15 seconds.
5. Add the spice mix. - cook 15 seconds.
6. Add the Mango Chutney - cook but lower heat.
7. Add Green Pepper.
8. Add one ladle of base sauce and mix thoroughly.
** Notes: Most of us know what this part is about. See other recipes too for general practices.
9. Add meat and make sure it gets completely coated in sauce and spices.
** Add more base and LOWER heat to lowest setting.... !!!
10. Add some hot sauce, (Chilli/Garlic sauce) towards the end and mix it in. Just a few drops.
=========================================================================
LOW AND SLOW:
Here you can relax a bit, go get a beer watch TV but please check that nothing dries out making sure you turn the meat regularly.
WHAT HAVE WE HERE?
Well your base has just turned into a curry like it normally does only we have a slow clock on it.
WHEN IS IT READY?
When it is really. You can speed it up if you like but sauces will evaporate leaving your meat high and dry - slow is best.
*** When done a fork should pass easily through the meat.
=========================================================================
NOTES:
You can add water if needs be but not too much and it must be warm. Wine is a good option too but make it a fruity wine but again not too much, just a splash.
HOT Mango Chutney livens things up and marries well with the rest of the ingredients. Remember to add some of the chilli oil in the jar too.
========================================================================
///// If you have gotten this far then you're a hero. Your food will be great. /////
========================================================================
SOURCES:
Yogi Gupta: An excellent resource for any avid Indian Cook!!!
http://www.indiacurry.com/lamb/l008lambvindallo.htm
A video I cannot find which showed the spices that I now use in marination. Wonderful taste truly.
Image in "Pictures of your Curries'
https://curry-recipes.co.uk/curry/index.php?topic=4087.msg37089;topicseen#msg37089
At first look its doesn't look anything like BIR but I've made both beef and Lamb exactly the same way with excellent results just about every time. Please see sources at the foot of this message for details on where and how I put it together? Thanks.
DS = Desert Spoons
Garlic Pulp I create on a surform tool used for grating cheeses.
Marinade:
1 DS Tamarind concentrated paste.
1/4 Cup Fresh Garlic pulp
1 DS Oil (Can use Spice oil).
1 TBS Grated Ginger. (Use the 2nd smallest area on a cheese grater - These should be thin strands).
1/2 Cup Yogurt
These spices:
1 TSP Cumin
2 TSP Garam Masala
1 TSP Turmeric
1 TSP Chilli Powder
1 TSP Sea Salt
2 x Green Chillies Very finely Chopped
Marinade Method:
Mix everything together leaving yogurt until last. Add yogurt but make sure the whole mix is evenly distributed with spices/oils and garlic.
Meat: 1 Pound LEAN LARGE cubes, Make certain the cubes are no smaller than 1 1/2 inch.
Get a sharp knife and stab each piece. Also use a metal meat pounder but don't be too harsh on each piece. (BEEF ONLY).
** Do not use meat tenderizer powder it will ruin your meal/Papaya ok. **
** USE YOUR HANDS TO PRESS MARINADE INTO MEAT!! **
** Combine marinade with beef or Lamb and refrigerate for 48 hours **
IF USING LAMB?
Same as above but there is no need to pound the meat.
======================================================================
PRECOOKING: (1) (SEARING) AFTER 48 HOURS..............
Method:
1. Get your favourite pan on the fire on medium heat.
2. Add the oil of your choice.
3. Add each piece of meat to your pan carefully so piece do not touch each other.
4. Check each side of the meat. We are searing and sealing juices in.
5. Turn each piece and cook until all sides are dark brown. Don't worry if you carbonate edges it only adds flavour.
6. Once you are certain all sides are evenly cooked through remove and store in an airtight container with the lid half off to to allow steam to escape. Cover when room temperature and refrigerate.
** Remember if you don't seal your meat you'll lose flavour and juices nessecary to cook it. Not the point of spending hours doing this so just make sure yeah.
======================================================================
PRECOOKING: (2) Finalizing the Beef or Lamb:
1. De glaze the pan with 3 TBS white wine. I used Blue Nun.
Like it or not both take ages to cook and get mellow and soft, beef takes even longer so be prepared to sit it out, the journey is well worth it.
INGREDIENTS: (Spice Mix).
1 TSP Chilly pwdr (Or to taste).
1/4 TSP AllSpice.
1 TSP Ground Cumin.
1 TSP Ground Coriander.
1/4 TSP Ground Green Cardamom.
1 TSP Paprika. (I used normal variety).
1 TBS Ground Fenugreek leaves (Use a pestle and mortar on this).
1/2 TSP Kocher Salt.
1/2 TSP Suger (White)
1 TSP Turmeric Pwdr
1 TSP Tamarind concentrate
* Mix the Above very well please.
Other additions:
1 Desert spoon Garlic chopped fine.
2 TSP tomato paste mixed with water.
1/4 TSP Ginger paste grated into fine lengths. (See above).
2 TBS FINELY chopped green pepper.
Dash of hot sauce. (Chilli sauce - See video for brand I used).
350 mls or to taste and texture base sauce. (I used Bruces).
4 to 6 TBS oil (Any).
2 TBS 'DEEP' Brand HOT Mango Chutney (Mash this with a fork).
Base sauce: I had a small pot (1 litre) on the go in case it started drying out on me?
METHOD:
Overview:
We start like any curry, we add oils, spices, base sauce but we do so on a much lower heat and for a longer time. The spice mix above will make just enough for two curries so if you want to halve up your meat and make something different it should be very easy.
!! The Spice mix above will not counteract its contents and become overpowering at all. I've cooked this for 3 hours and more with nothing but extra taste.
OK LET'S START! (Base sauce on heat please and ready).
1. Get your curry pan on medium HIGH heat at the start.
2. Add Garlic - cook 30 seconds.
3. Add Ginger - cook 30 seconds.
4. Add green Chillies - cook 15 seconds.
5. Add the spice mix. - cook 15 seconds.
6. Add the Mango Chutney - cook but lower heat.
7. Add Green Pepper.
8. Add one ladle of base sauce and mix thoroughly.
** Notes: Most of us know what this part is about. See other recipes too for general practices.
9. Add meat and make sure it gets completely coated in sauce and spices.
** Add more base and LOWER heat to lowest setting.... !!!
10. Add some hot sauce, (Chilli/Garlic sauce) towards the end and mix it in. Just a few drops.
=========================================================================
LOW AND SLOW:
Here you can relax a bit, go get a beer watch TV but please check that nothing dries out making sure you turn the meat regularly.
WHAT HAVE WE HERE?
Well your base has just turned into a curry like it normally does only we have a slow clock on it.
WHEN IS IT READY?
When it is really. You can speed it up if you like but sauces will evaporate leaving your meat high and dry - slow is best.
*** When done a fork should pass easily through the meat.
=========================================================================
NOTES:
You can add water if needs be but not too much and it must be warm. Wine is a good option too but make it a fruity wine but again not too much, just a splash.
HOT Mango Chutney livens things up and marries well with the rest of the ingredients. Remember to add some of the chilli oil in the jar too.
========================================================================
///// If you have gotten this far then you're a hero. Your food will be great. /////
========================================================================
SOURCES:
Yogi Gupta: An excellent resource for any avid Indian Cook!!!
http://www.indiacurry.com/lamb/l008lambvindallo.htm
A video I cannot find which showed the spices that I now use in marination. Wonderful taste truly.
#12
Pictures of Your Curries / Beef/Lamb Vindaloo
December 23, 2009, 12:49 PM
This image may be a tad large apologies. CA if you want to delete it I can resize and repost?
I'll post the complete recipe later on today. It's extensive so I'm just making sure I have everything covered. If I get time I'll post a word doc with the complete recipe to make it easier for printing if needs be.
Delicious by the way.
Recipe:
https://curry-recipes.co.uk/curry/index.php?topic=4088.msg37094;topicseen#msg37094
I'll post the complete recipe later on today. It's extensive so I'm just making sure I have everything covered. If I get time I'll post a word doc with the complete recipe to make it easier for printing if needs be.
Delicious by the way.
Recipe:
https://curry-recipes.co.uk/curry/index.php?topic=4088.msg37094;topicseen#msg37094
#13
Lets Talk Curry / Sucess and Failure in one hit.
December 21, 2009, 06:16 PM
Today I cooked the most awesome beef with an average sauce. (I'll post pics tomorrow/Later - also marinade recipe). I wasn't happy about the sauce but that's another matter though I think some might think its great? I don't.
This is a first for me really, (Beef). I knew I could do it but as with all things it happened slightly by accident. I marinated it for too long! ;D
The very fact that I got this the way I wanted it has opened more doors and closed others in Indian Cooking. Lamb is much easier I feel and beef by its nature is a concept owing to spice cooking times and so on.
Anyway I'm relieved. Beef flavour is almost a background taste which is what I wanted. Again will post on this later, just excited. No Bahjis this evening, what a pity!
This is a first for me really, (Beef). I knew I could do it but as with all things it happened slightly by accident. I marinated it for too long! ;D
The very fact that I got this the way I wanted it has opened more doors and closed others in Indian Cooking. Lamb is much easier I feel and beef by its nature is a concept owing to spice cooking times and so on.
Anyway I'm relieved. Beef flavour is almost a background taste which is what I wanted. Again will post on this later, just excited. No Bahjis this evening, what a pity!
#14
Curry Base Chat / Your FAV Base?
December 18, 2009, 06:07 PM
Why?
Mine is Bruce's and the reason is that its simple so what did I do today? I changed it!
To be honest I didn't have toms in tins. (Song there). So I added 3/4 more Green Pepper and 1 whole tin 12oz tom paste. Smells pretty good.
I liked Bruces because the Green pepper came through since the spicing was not harsh.
What is your favourite base and why? ;D
Mine is Bruce's and the reason is that its simple so what did I do today? I changed it!
To be honest I didn't have toms in tins. (Song there). So I added 3/4 more Green Pepper and 1 whole tin 12oz tom paste. Smells pretty good.
I liked Bruces because the Green pepper came through since the spicing was not harsh.
What is your favourite base and why? ;D
#15
Curry Videos / Me cooking Vindaloo
December 11, 2009, 08:17 PM
In this I used my much tormented all new spice mix. I did make some changes which I didn't like so I'll be going back to what I did in the first place. If you see wrong doings or something that you think I should be changing I'd appreciate your feedback.
Vindaloo restaurant style
This was my first video attempt. It was a bit longer which is a pity since I wanted to show you the final dish. I'll post images some other time.
Cheers.
Vindaloo restaurant style
This was my first video attempt. It was a bit longer which is a pity since I wanted to show you the final dish. I'll post images some other time.
Cheers.
#16
Curry Videos / Base sauce...
December 09, 2009, 04:20 PM #17
Traditional Indian Recipes / Curry pan sauce:
December 08, 2009, 05:18 PM
I think this is my first recipe here for a very long time. I loved it and swapped out some meat from another dinner in the fridge. I like adaptability and to be honest some spice mixes are very plain after everything else gets in there. 
The Goal:
To make it simple, quick and easy.
The Method:
Same as BIR except we are not using a spice mix that's NOT stood around for weeks on end.
1 TSP Chilly pwdr (Or to taste).
1/4 TSP AllSpice.
1 TSP Ground Cumin.
1 TSP Ground Coriander.
1/4 TSP Ground Green Cardamom.
1 TSP Paprika. (I used normal variety).
1 TBS Ground Fenugreek leaves (Dry).
1/2 TSP Kocher Salt.
1/2 TSP Suger (White)
1 TSP Turmeric Pwdr
1 TSP Tamarind concentrate
Dash of hot sauce.
2 TBS FINELY chopped green pepper.
1 Desert spoon Garlic paste.
2 TSP tomatoe paste NO WATER ADDED!
1/4 TSP Ginger paste.
350 mls or to taste and texture base sauce. (I used Bruces).
4 to 6 TBS oil (Any).
Method. (Usual).
Combine everything except: (Sort of).
Hot sauce.
Tamarind concentrate.
Tomatoe paste.
1. Heat oil in pan and wait for it to seperate as it heats.
2. Add Ginger and Garlic pastes, cook until just going light brown.
NOTE: I didn't use high heat.
*** KEEP MIXING the pan, never let it sit idle.
3. Add chopped Green pepper and mix well. (Nice smell huh?).
4. Add tom paste. Then add 2 TBS Spice mix..... Here you must be thorough and quick!
5. Add one ladel of base sauce and raise heat until bubbling fruriously.
Add another two ladels of base sauce then add:
Hot sauce.
Tamarind concentrate.
Tomatoe paste.
Here you can relax a little but just keep stirring the sauce.
From here on in its about making it the consistency that you require. You can add a little water if required it won't make a difference, just not too much.
Total cook time without meats is around 15 minutes and is as easy as it gets.
In all honesty I wouldn't change this except that I missed a 1/4 TSP of cinamon.
Costs you a bot of time and 750 mls of base depending on you. Have a go and let me know what you think.
Cheers MikkChip. :
The Goal:
To make it simple, quick and easy.
The Method:
Same as BIR except we are not using a spice mix that's NOT stood around for weeks on end.
1 TSP Chilly pwdr (Or to taste).
1/4 TSP AllSpice.
1 TSP Ground Cumin.
1 TSP Ground Coriander.
1/4 TSP Ground Green Cardamom.
1 TSP Paprika. (I used normal variety).
1 TBS Ground Fenugreek leaves (Dry).
1/2 TSP Kocher Salt.
1/2 TSP Suger (White)
1 TSP Turmeric Pwdr
1 TSP Tamarind concentrate
Dash of hot sauce.
2 TBS FINELY chopped green pepper.
1 Desert spoon Garlic paste.
2 TSP tomatoe paste NO WATER ADDED!
1/4 TSP Ginger paste.
350 mls or to taste and texture base sauce. (I used Bruces).
4 to 6 TBS oil (Any).
Method. (Usual).
Combine everything except: (Sort of).
Hot sauce.
Tamarind concentrate.
Tomatoe paste.
1. Heat oil in pan and wait for it to seperate as it heats.
2. Add Ginger and Garlic pastes, cook until just going light brown.
NOTE: I didn't use high heat.
*** KEEP MIXING the pan, never let it sit idle.
3. Add chopped Green pepper and mix well. (Nice smell huh?).
4. Add tom paste. Then add 2 TBS Spice mix..... Here you must be thorough and quick!
5. Add one ladel of base sauce and raise heat until bubbling fruriously.
Add another two ladels of base sauce then add:
Hot sauce.
Tamarind concentrate.
Tomatoe paste.
Here you can relax a little but just keep stirring the sauce.
From here on in its about making it the consistency that you require. You can add a little water if required it won't make a difference, just not too much.
Total cook time without meats is around 15 minutes and is as easy as it gets.
In all honesty I wouldn't change this except that I missed a 1/4 TSP of cinamon.
Costs you a bot of time and 750 mls of base depending on you. Have a go and let me know what you think.
Cheers MikkChip. :
#18
Lets Talk Curry / Blending Garlic/Ginger
December 04, 2009, 06:30 PM
I know this is basic but.........
Ok I have a small mini grinder (blade type) that's part of a motor with different attachements. It doesn't work very well when blending garlic/ginger.
What do you use please?
I know folks say the bottled stuff is useless but I've used it plenty of times without any bad effects. I just wanted to get it really fine so I could use my own instead of bottled stuff.
*** Any help would be gratefully received, yours truly a bad ginger grinder. ;D
Ok I have a small mini grinder (blade type) that's part of a motor with different attachements. It doesn't work very well when blending garlic/ginger.
What do you use please?
I know folks say the bottled stuff is useless but I've used it plenty of times without any bad effects. I just wanted to get it really fine so I could use my own instead of bottled stuff.
*** Any help would be gratefully received, yours truly a bad ginger grinder. ;D
#19
Lets Talk Curry / Restaurant image (Local)
November 29, 2009, 09:43 PM
If you saw the lid and red color?
Spinach is lovely.
Thoughts.....................
Spinach is lovely.
Thoughts.....................
#20
Lets Talk Curry / Ok I've given up
November 16, 2009, 12:30 PMYesterday I was cooking some beef for lunch. Sadly there wasn't much in the way of juices from this joint, no fat at all frankly. I didn't have any tinned stuff either so I cut it up when cool and saved it.
I had a little Indian stuff and have to say I have NO IDEA what they put in my food and have frankly given up on this for some time. It's an additive in my Vindaloo. It's clear as day, blood red and not part of the sauce in general. I can taste perhaps several things in this sauce but it would take me another 5 years to crack it because its sooooo complex a taste, yet so familiar too.
I noticed it much more after scoffing a slice of beef. I guess it cleared my palette a little perhaps? Anyway if its a secret let it stay a secret for a while longer. Tired of stressing out on it. Restaurants wouldn't empty if people KNEW what the process was. Far from it. You only have to look at Italian, Spanish and Chinese food to know that. :