Sorry but im unable to find all my old notes, so i will post this very good Phall recipe.

Most of it is taken from Pat Chapmans Indian Restaurant Cookbook with amendments from my memory.

I will be cooking this tomorrow & hopefully the old cooking habits will come flooding back. I hope also to post some pictures.

This is the Oven version without a base, a base can be added, see below.

Please read all the way through before cooking.

Salt may be added but ive not included in ingredients or spice mix, read below.

Ingredients:

1 1/2LB/675g Chicken Breast.
1 Large Onion, finely chopped.
8 cloves Garlic, finely chopped (you can use Galic paste).
1oZ /25g fresh Ginger, finely chopped (You can use Ginger paste)
3 tablespoons Oil.
Half a 400g tin tomatoes (A full tin makes this dish too rich) or 200g passata.
20 Fresh or dried chillies, Add more if you wish, but the taste will change, if you like extreme heat, use one of the chilli essences available online 

Spice Mix:

1 teaspoon ground Cumin.
1 Teaspoon ground Coriander.
3 Teaspoons chilli powder (more can be added, as some like the chili powder taste)
1 Teaspoon dried Fenugreek leaves.
1 Teaspoon Garam masala.

Method:

Make the spice mix add a little warm water to help make a paste.
Chop Chicken breast.
Fry Onion, Garlic & Ginger until it starts to go golden brown in half of the oil, keep eye on this as the garlic tends to stick to the pan very quickly, keep mixing & stirring. Add spice mix, cook for further 5 minutes.
Add 200g chopped tomatoes/or Passata, half tin of water (200g) & chopped chicken breast cook for 5 minutes.
Added a 400g tin of water to stop it burning/catching.
Pre heat oven at 400f/200c, Gas 6.
Add all cooked ingredients to a Pyrex or casserole dish (must have a lid)

Cook for 40 minutes. DONE! 

Brief notes I can remember 

1. The art to the oven method is how the ingredients reduce & learning to achieve a consistency in ingredient reduction which in turn you will also learn to maintain consistency in flavour.

2. Reduce too much & it will turn out very thick, sweet & rich, not enough & it may turn out a little too bland, also you need to decide on the amounts of Salt to your particular taste.

3. I have made the above & added my base mix, this will just give more curry & also give you a texture closer to a BIR.

4. You can blend the ingredients also to give an even more authentic texture, but i feel that you should keep it simple, concentrate on consistency of taste first; the other aspects of the BIR are easier to achieve. 

5. I haven

Just checking the site out & trying to get back to speed.

Have noticed that the curry king hasn't been active since April 04, 2011!

Questions;

Who is moderating his sections in his stead & what has happened to the guy?

Hi,

Anyone into powerlifting on this site or wants to consider it, I have a little experience & I am glad to help any new people to the sport. 

I?m currently doing the Stronglifts 5X5, I am on week 6 of my 10 week phase.

Main Goals (Single rep/lift).

500LB Deadlift
500LB Squat
340LB Bench Press (this will be the hardest to achieve this year me thinks) after that my ultimate goal is a single lift 500LB Bench Press.

Lifts that I do & current weights used for reps...

Overhead Press: 139.5 LB for 5 sets of 5 reps...
Bent over Row (Overhand Grip): 191.25LB for 5 Sets of 5 reps...
Bench press: 204.75LB 5 sets of 5 reps...

I have loads of weight training e- books if anyone wants them emailed, just PM me.

DARTHPHALL   
   

Hi,

To all the new peeps of the forum & a big HI again to any of the old ones who remember dear old DARTHPHALL 

Been over 4 years i think 


Came across this site a week or so ago, forgot the old place 

Got a lot of reading to do  ;D

Thanks to Stew for sorting my old acount out 

HI all.
If you need to contact me about any of my recipes please post a message in the forum* anytime, i will always be glad to help you in any way, i am unable to accept PM's until further notice.
All the best.

.....DARTHPHALL....

*edited by CA on 17/3/07

Here is a link with loads of Curry & other recipes, there is even a Curry with Coca Cola in it  ;D

http://www.astray.com/recipes/?search=indian

After reading several comments i will try & put some good points down in this new thread.
If you strongly disagree feel free to post your alternative method/ingredients & reasons.
All these points are from many members here on the forum.

1. Oil is necessary to gain the Bir style.

2. Do not overSpice.  A:Try not to use too many different Spices in a single Recipe.
                                  B: Try not to add too much quantity of Spice in your recipe.

3. If your going to achieve the Bir "Taste", "Smell" you should know on the day of cooking if you have succeeded or not.

4. Judging by comments & my own perceptions Tomato puree/Ketchup & Tin tomato's may be used but in less quantities than many recipes give you (including my own).

5. there is a general concensus that it is method rather than a particular Ingredient that produces the Bir "Taste" & or "Smell".

Thats for starters, hope my assumptions are correct, if you have any other basic rules you think we need to add just post away, as the site is big & a general rule/tips thread would be of help to us all.

Question for those who have a Bir with" The taste" Or "the Smell".

If you buy two identical Curries with the Taste & keep one for the next day & re-heat it you find that "the Taste" or smell has almost if not all gone, i have asked this countless times, does someone else notice this?
If so (this is for you who are Chefs) does this not indicate it to be a flavor enhancer.
Common this may end up being an important clue peeps.

Thought I'd post this little baby for you all.
http://www.gardenbliss.co.uk/products/index.asp?TID=901&ID=2905
It is available everywere, this link is just an example so you know what it looks like, do a search & you will find loads & at very differing prices, eBay was the cheepest the last time i looked.

This is an amazing little piece of kit for those of us who don't have Gas Cookers & like myself prefer to cook outside (even in the Winter).
I have contacted the actual Manufactures & they have replied & confirm that this is a 7kw Gas Burner (i had my doubts & still do, I'm sure some of you peeps here will be able to clarify).
It is supposed to be an equivalent to a 7000 Watt Cooker, does this necessarily mean it is 7kw in Gas terms.
Cheers for now.
.....DARTHPHALL.....

I cooked a Phall using Pat Chapmans Recipe/Technique in his book Indian Restaurant Cookbook (ISBN 0-86188-378-0) & my Base.

I will try & keep this short as possible but this must be explained so all understand it.

Recently i have got a little lost in my curry making, they have been to dam good, they are just too tasty & unlike Bir fare.
Thats it though, making a great tasting Curry is now easy if you follow some of the best bases here on this site.
The real quest is capturing that Spicy/oily flavor we all love "The taste".
I have in the past mentioned this, cooking in the Oven is a very good way of recreating the Bir flavor, because it does work.
I cooked a Phall last night & it had "the taste" but was difficult to perceive because the curry was so tasty.
I have had this so many times now using the oven method that i will be incorporating it with many other attempts from now on.
I get a feeling it does have a lot to do with the Oil (the carrier of flavor in a Curry) & is not a missing Ingredient as i don't remember putting anything in it that taste like it does, in fact its very basic a recipe.
The prolonged cooking time & heat in the Oven must change the properties of the Oil & the Spices therein etc..
One thing noticed is because the Curry changes the next day so much, it makes it difficult to judge it's final flavor whilst in the cooking stage, you taste it as you cook & add more ingredients as it is quite mediocre initially (so we think), this may be why we have difficulty getting it right.
Following PC's recipe to the Book produces a very dam close Phall (even though it isn't that hot compared to a Bir Phall) .
Here is the recipe & method with my alterations, this will make one hell of a good Curry but is just way too tasty if you understand what i mean.

PHALL.

INGREDIENTS.
1 500ml bag of my Base gravy from here https://curry-recipes.co.uk/curry/index.php?topic=674.0
675g Meat or poultry (i used Chicken).
1 large Onion.
1 whole Garlic bulb.
A Small 1 inch piece of Ginger.
10 Tablespoons Vegetable oil.(keep the bottle out when you are cooking, i will be using much more next time i do this) 
400g tin chopped Tomatoes.
1 Tablespoon Tomato Ketchup.
1 """""""""""" """""""" Puree.
Half Teaspoon Salt.

SPICES 

1 Teaspoon ground Cumin.
""""""""""""""""""""" Coriander.
3 Teaspoons Basaar mix (Cheers Ray) you may use Chilli powder instead (i will next time).
1 Teaspoon dry Fenugreek leaves.
1 teaspoon Garam Masala (i used Tesco's own brand, any will do).

GET THE INGREDIENTS READY.

1. Chop the meat.
2. finely Chop the Onion.
3. Puree the Garlic & Ginger (peel first).
4. Mix the SPICES & Salt with some warm water to make a paste.
5. Mix & blend till smooth the Tin of tomatoes (Take them out of the Tin first  ;D),Ketchup & tomato puree.
   
METHOD

Did the cooking on medium heat so the dishes did not spit everywere.

1. Fry Onion/Garlic & Ginger puree till Golden in 6 tablespoons of Oil. 
2. Add the Spices mixture & cook for 10 minutes.
3. Add blended Tomatoes/Puree & Ketchup, cook for further 10 minutes.
4 Meanwhile fry the meat in a separate pan until sealed (7-8 minutes will do) in 4 Tablespoons of Oil (use more if you need too or like too  ;D). 
5. Combine all the ingredients (including the juices/Oil from the cooked Chicken Pan) in a large dish with a lid & cook in a pre-heated Oven at 400f(200c) Gas 6 for 45-60 minutes (i cooked for 50 minutes).
6.Leave until next day.

CONCLUSION

The next time i cook this i will be doing the following.

I personally thought the curry tasted to good & would recommend the following to get it closer to a Bir style dish.
1. Don't bother with the Salt.
2. Replace the Basaar mix with Chilli powder.
3. Use much more Vegetable Oil (to your own preference & i feel that the Oil is very important, the dish ended quite Oil free the next day) i would suggest 20 Tablespoons (you can save the excess if it has too much for your taste).
4. Leave out the Ketchup.
5. After just having ate a Bowl of it i would recommend you put half of the amount of Base Gravy to make it as thin as Bir standards, but thats what we want, weird isn't it, we want to cook thin watery Curry instead of the lovely stuff we can allready cook.
6. You may want to add some water to the ingredients when you put them in the dish in the Oven.
All in all i believe it is very worthwhile experimenting with this dish to bring it closer to a lower quality Bir style dish, i may even follow PC's recipe for base Gravy, which Ive never done before.

I hope this is clear & understanding for all members, give it a go I'm sure you will be pleasantly surprised, either way, please do let me know how it turned out.

Regards,
.....DARTHPHALL.....

Someone has posted OUR entire Madras thread on http://www.bbc.co.uk/dna/mbfood/F2670471?thread=3423181&skip=0&show=20
& has stated it is their recipe, they have even had the blatant cheek to just copy & paste the entire thing & just post it over on the BBC site. ;D
This recipe is from my local Bir who filled in the missing ingredients after several years harassing them about it, no one person deserves the credit for it, as far as I'm concerned it belongs to all of us here at cr0 online & sharing it with all of you is part of the buzz that i think we all get from successfull cooking ventures, cr0 members have given so much & inspired many to persue unwilling Bir staff. ;D
Petalgirl on the BBC site is a very sad individual, but it gave me something to laugh at today  ;D ;D

P.S. A big thank you to cr0 member richclever for the heads up 

I had a little chat to a member of staff in another BIR tonight.
I asked about the smell that comes from the Vindalloo.
He was very elusive about it as usuall,but did say that you will get the same smell from several dishes etc..etc..
He said that you wont get it right using recipe books because they tell you to use the same Spices again & again, he said that it is the variation of Spice mixes that give Take-away meals that difference in flavor,he also went on to say that this method is employed in authentic Asian food & has translated on to BIR food to a lesser extent.
This does seem to be logical & most recipe books i have seen do use the same Spices for most of the dishes & when Ive made them there is a sameness about them & not the quite distinct difference you get in BIR cuisine.
The more i learn has brought me to the conclusion that i put in too many various Spices & now will do some experimenting with much more simpler Spice mixes as my Curries are much more heavily spiced than this particular Bir (my local is still being rebuilt  ).

I've just finished another very successful experiment.

I have been pondering on how to make a really hot Curry without....
1.Making it taste like Chilli powder.
2.Not have bits of chopped Chilli & all those seeds.
3.Not taste of Chillies,because 25 Birdseye Chillies can change the flavor of your Curry  .

So today i basically chopped 10 Birds eye Chillies added them to a pan of Veg..Oil with half a teaspoon of Garlic powder,groundTurmeric & aesofeteda.
You can leave out the Spices for pure clean heeeeeet in Oil form  ;D.
I slowly cooked these for 10 Min's on a low heat,don't cook to high a heat as the powders burn SO easy.
This i then added to my Vindamasala   https://curry-recipes.co.uk/curry/index.php?topic=692.0
And made i nice & slightly hot but it was just heat with no aftertaste just like my fave Bir in Newquay.
It may not be what Bir's do but Ive achieved a pure clean heat which can be added at will without any changing of the characteristics of the said dish etc..etc..
At last i can make a really hot "DarthPhall", i am happy  , please give it a go you Curryheads & let me know how it turns out for you .

Your comrade in Curry .....DARTHPHALL.....

Here is a very mild experimental Chicken Curry (You can add more Chillies or Chillie powder for extra heat if you wish)? i cooked today & it tastes bloody ace !
Give this a go you wont be disappointed.

Warm up 1.5 Litres of my Base Gravy Recipe in a medium pan = https://curry-recipes.co.uk/curry/index.php?topic=673.0

INGREDIENTS.

4 Tablespoons Olive Oil.
1 Medium or Large Onion (chopped, medium/fine).
1 Teaspoon fresh Chillies.
Half Desert Spoon Paprika.
"""""""""""""""""""? Curry powder.
"""""""""""""""""""? Garam Masala.
"""""""""""""""""""? Cumin.
"""""""""""""""""""? Fennel Seeds.
"""""""""""""""""""? Cumin Seeds.
"""""""""""""""""""? Turmeric.
"""""""""""""""""""? Fenugreek Leaves (chopped,dried variety).
"""""""""""""""""""? Salt.
"""""""""""""""""""? Bassar Mix.(Excellent alternative to Chillie powder).
300 Grams Passatta.
4 TableSpoons of dried chopped up Almonds (same ones used for cakes etc...)
4 """""""""""""" of dessicated Coconut.

METHOD

In a large pan put the Olive Oil, Heat on medium High & fry the chopped Onion till Golden.
Add the heated Base Gravy & all ingredients,make sure its all heated through, put to one side.
Cook some Chicken using my method .............
Chop 3 chicken breasts into even pieces (i cut to the size of a ?2 pound coin = width,height).?
Boil a kettle.
Put chicken in pan.
Pour boiled water over chicken to just cover it.
Bring water to boil turn down immediately & slowly cook on simmer for about 4 minutes.
Look for one of the biggest pieces take out & cut in half to make sure its cooked through.
put the cooked Chicken in the set aside cooked Curry & take 2 large Ladles of the cooked Chicken water & also put in the set aside Curry.
Done !!!!!!!!!!
This has made a fine whatever it is Curry & it tastes great.
I will be having it tomorrow with Plain Nan Bread & Dabari Rice (with Dessicated Coconut on top mmmmm!!).

Please try this as it is a very fine all round Curry & can be a hot or mild as you like without altering the essential Curry flavor itself.?

Here is a link to a good online store they have loads of Curry related Spices etc..
http://www.simplyspice.co.uk/curry-pastes-sauces-c-6.html?page=2&sort=2a

I will post this as a full recipe with base & cooked Chicken method to save you having to go back & forth.

STAGE ONE......[ THE BASE GRAVY ]............


INGREDIENTS

Chop/Dice all vegetables & Coriander.

15 Onions.
8 Tablespoon Vegetable Oil (HEALTHY). OR YOU CAN USE 600-700ML OF OIL IF YOU LIKE IT BIR STYLE,OILY.
2 """"""""""""""  Home made Fresh Ginger puree.
2 """"""""""""""  """""""""""""""""""  Garlic  """""".
3 """""""""""""" Curry powder.   
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.(This can be left out as it is only my personal addition to this recipe for more heat). ;D
6 X 5" Carrots or 4 X 7" Carrots .
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.


METHOD.
Fry Garlic & Ginger until golden/brown.
Add all spices & add approximately half a litre of Water to stop becoming to sticky (should be consistency of Tomato puree).
Add Chopped Onions,Carrots,Peppers,Celery,Coriander.
Add about 3 litres of water until it is just below the level of the ingredients.
Simmer for 1 hour.
Check that all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. Half liter portions (i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.

One thing to remember when making this base & the curry itself, You must experiment with the Oil quantities as this makes a great deal of difference to the taste of the Curry etc..I think many will agree it is that Spicy Oily flavor which we love about Bir Curries.

Thanks to so much interest in my recipe & at the request of many members i am re-posting & revising the 99.9% Vindalloo/Tindalloo clone here.
The Madras will be in a thread of it's own but complete with base gravy recipe,sorry for the repeats of the base but it makes it easier to follow.(any questions,feel free to ask).

STAGE ONE......[ THE BASE GRAVY ]............


INGREDIENTS

Chop/Dice all vegetables & Coriander.

15 Onions.
8 Tablespoon Vegetable Oil.(You can use 600-700ml of Oil if you like it Bir style...Oily).
2 """"""""""""""  Home made Fresh Ginger puree.
2 """"""""""""""  """""""""""""""""""  Garlic  """""".
3 """""""""""""" Curry powder.   
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.(This can be left out as it is only my personal addition to this recipe). ;D
6 X 5" Carrots or 4 X 7" Carrots .
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.

METHOD.

Fry Garlic & Ginger until golden/brown.
Add all spices & add half a litre of Water to stop becoming to sticky (should be consistency of Tomato puree).
Add Chopped Onions,Carrots,Peppers,Celery,Coriander.
Add about 3 litres of water until it is just below the level of the ingredients.
Simmer for 1 hour.
Check that all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. Half liter portions (i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.



One thing to remember when making this base & the curry itself, You must experiment with the Oil quantities as this makes a great deal of difference to the taste of the Curry etc..I think many will agree it is that Spicy Oily flavor which we love about Bir Curries.

Just done an experiment with some KP salted Peanuts.
Take one mug of salted nuts, put in a bowl add 1 Teaspoon RayGrahams Bassaar mix, stir in.. & done !
Makes really nice Spicy hot Nuts ( I'm munching em as i type mmmm).
Ideal for an accompaniment or just a light Spicy snack. ;D

DARTH " my nuts are hot & tasty"  PHALL  ;D

I`m? re-posting this recipe/method as Ive made some changes to it & to make it more clear.
Please try ..& enjoy? .

? ? Use only BASMATI RICE.
? ?
? ? I do this part after rice is done.

? ? The Spices.( enough for 4 dishes).
? ? 4 Cardamom Pods, 4 Star Anise,2 level Teaspoon cumin seeds,
? ? 4 pieces Cassia Bark,4 Bay leaves,8 Cloves.
? ? I separate into 4 small portions? in a suitable container with a lid & add to each, 1 half Teaspoon oil & half tsp of water & Mictowave for just under 30?
? ? seconds.You add to your cooked rice dishes mix in then sprinkle over the top a little desiccated coconut.? ? ?
?
? ?The Rice.
? 1. Get 2 pans & put half of the Rice in each pan(the amount of rice to make approximately 4 Take-away sized portions) .
? ? ?NOTE : Put one Teaspoon Turmeric in only one of the pans with the Rice & follow method below for both portions.
? ?2. Boil a kettle,pour boiling water over rice, stir immediately,bring to boil on cooker turn down straight away.
? ?3. Keep heat to steady low simmer.
? ?4. Keep STIRRING & tasting (you are actually testing the rice to see how cooked it is).
? ?5. A soon as its still slightly crispy in the center(this part you need to learn from experience but what you are trying to do is get to?
? ?the point were by the time you have taken from the heat rinsed in cold water it will be cooked right through with the residual?
? ?heat in the rice)
? ?6. sort into portions & add the cooked Spices,mix them in & sprinkle the Coconut over the top, let cool then freeze( keeps for?
? ?weeks).
? ?The biggets thing i have learned (& i cook rice 4/5 a week) is you never boil rice as by the time you think its cooked it carries on cooking until you cool it down ,so you always miss that point.also i find Basmati rice cooks so well .i use it for my Chinese & experimental dishes.
? ? ? ? ?Please let me know how yours turned out.

? ? DARTHPHALL..... .....?

Sorry everyone i put my latest recipe in the wrong area & i may have confused some of you( wont be the first or last time eh ?)..
Please accept my humble apologies( Even dark lords get it wrong sometimes ).
I have just copied & pasted this over for you all .

OK heres the recipe ( how can i have the cheek to say mine as its a combination of all things ,books. this site etc & my experiments muhahahahaaaaaaa !!!).
the base even though it from this site, i spoke to my local Bir chef last week again, he uses the following base ( i think 2 or 3 of use have had the same base recipe given to us even we live miles apart etc..).

BASE.As i make it.

Chop/Dice all veg..
15 Onions.
6 Tablespoon Vegetable Oil.( next time i do this i will use none !!).
2 """"""""""""""  Home made Fresh Ginger puree.
2 """"""""""""""  """""""""""""""""""  Garlic  """""".
3 """""""""""""" Curry powder ( Ive used Schwartz hot for 16 100% successful Curries !!).Not "The taste" but
                                                                         best Curries Ive made( see other post in this thread).
3 """""""""""""" Turmeric.
1 """""""""""""" Extra hot chilli powder.
5/6 Carrots or 4 big ones.
3 Green Peppers.
5 Sticks Celery.
1 Tablespoon Salt.
2 Level Desertspoon Garam Masala.
20-30 stalks Fresh Coriander.
2 Heaped Tablespoons Sainsbury`s Italian Passata.

Method.
Fry Garlic & Ginger until golden/brown.
Add all spices & add some Water to stop becoming to sticky etc..
Add Onions,Carrots,Peppers,Celery,Coriander & Passata & simmer for 1 hour or until all ingredients are cooked .
Liquidize all ingredients.
Cook again for 10 minutes on medium heat.
Allow to cool & separate into approx .. 1 liter portions ( i use two jugs, put freezer bag in one & pour /serve with other to save making a mess).
When fully cooled you can freeze for months.

The Curry.( makes16 Take-away sized portions 8 home sized portions   ).
3 bags Base gravy .
1 Medium Onion.finely chopped
1 whole bulb of Garlic separate cloves & grate with Cheese grater(the roughest side). 
3 Desertspoons Extra hot Chilli powder.
1 """""""""""""   Paprika.
2/3 Teaspoon lo-Salt or normal Table Salt (add to your taste).
1 Desertspoon Curry powder (Schwartz hot).
1 whole bottle (700grams) Passata.
1 Desertspoon Cumin.
1 """"""""""""" Coriander.
1 """"""""""""" Fenugreek leaves.
1 """"""""""""" Garam Masala.
2 large Ladles of water from cooked chicken.

Please note. The next time i make The Curry( not base) I will be adding 1 Desertspoon Turmeric as an experiment, i would stick to original as its 100% tasty ( The Turmeric may change that, i will post as soon as Ive done it, but Ive got 8 Curries for Work next week so could be some time  ) .

Curry Method.
Put (3 Liter of Curry Base in large pot on low heat).
Fry until Golden Onions & Garlic ( in 3/4 Tablespoons Veg.. Oil).
Add Onion & Garlic to heated Base in large pot.
Add all spices & chicken water/stock( see my other post)    https://curry-recipes.co.uk/curry/index.php?topic=80.15
Bring close to boil . Done !!!!!!
Sorry its such a large post but i have had some much success lately with this recipe/method i thought it worth while .Any questions please ask.

  Yours "In Curry Heaven Now" DARTHPHALL.....