Mondays 9pm, I know it's not bir but still a good watch

When ever I cook a curry and throw the leftovers in the bin the next day or morning my kitchen smells like a takeaway, I go to the bin and smell (not taste) the leftovers, Its smells wonderfull that slightly acidic smell that makes my nostril hairs stand on end, the leftovers are almost dry and smells exactly like BIR.

Why is this?

My curries are tasty but missing that great taste iam after, Ive been cooking for 15 years now, happy with results sometimes but disappointed most.

Maybe I need to let my base sauce fester for a few days?

What you think guys

Fishy

Hi all

Trying to view vids here and the videos are all extremly bright almost a completely white screen (sound is ok), I have to find them on youtube then all is good.

Any ideas why this site I have this problem?, I have tried flash player settings but still cant view here?

Thanks in advance

Fishy

Hi All

Has anyone got a recipe for chicken shish marinade like most UK turkish keebab houses use.

Cheers

Fishy

Been chating to a bangladesh chef about his tandoor and his awesome smokey flavoured tikka, I told him i use a nipoori but cannot get the tikka as smokey as his, he went on to tell me not to use your common bbq charcoal but to use carbon monoxide free charcoal???, im a bit puzzled, is there such charcoal? surley anything that burns releases carbon monoxide, someone please enlighten me.

Also he mentioned something about his charcoal is part burnt or something like that, he was a bit hard to understand but seemed keen to help.

Cheers

Fishy

A new resturant in my town has opened up recently and are offering a master class for ?69+meal, they have a great review and mentioned in the michlin guide. resturant is in taunton and cardiff. take alook

http://www.mintandmustard.com/masterclass/

Fishy

Found this on youtube by curry2go,  you may have seen already maybe, gotta get me an ali pan now+big burner!  http://www.youtube.com/user/leviteish?feature=watch#p/u/11/hFG4FB9DhXM

I'm a happy man!, my birthday prezzie was surprisingly a napoori tandoor!, gotta say its brill and cooks the chicken so well better than a grill, the pics below is my first attempt and honestly i preffered this chicken from my BIR tikka, it was so juicy, i believe the intense heat seals the chickin pieces.

Gunna add hickory wood next time for that extra smokey flavour.

Im confident this can be used indoors (after firing) as i bought it in the house to warm the room (free heating!).

ATB
Fishy

Image removed by Admin - now correct size below

I love this american series on sky. If you cant stand the heat get out the resturant! The Hottest curry in the world..on Man v Food

My best yet it was lovely and succulent, i actually preferred this to my BIR

3 tbs yogurt
1 tsp mint sauce
1 tbs mustard oil
1 tbs whitewine vinegar
1 tbs hickory liquid smoke
1 tbs mix powder
1 tsp smoked paprika
half tbs pataks tikka paste
1 tsp GG paste
2 black cardamon pods/split
3 cloves
bay leaves, corrianda, methi
half tsp salt
mix half tsp coffee with 3tbs hot water and 2 tsp sugar (im abit mad but it works)
Red food colouring

Mix all together and marinade 24hrs, i use wooden skewers and soak them in water before adding chicken pieces.

Important not to grill for too long as to retain the moisture but you all no that.
You can taste the wine vinegar with its drawn in flavours, i really enjoyed this chicken.

I actually use some of this marinade in my dishes for added flavour.

ATB
Fishy

Hi all, well my favourite restaurant kindly sold me a tub of there base gravy it is so good and fair bit better than i produce and ive tried several recipes, it had that special taste and smell were after, i can never put my finger on that smell and taste, it was quite thick and yellow, found a couple of red strands which i assume is saffron, plenty of garlic, he wouldnt give us the recipe of coarse but said that this is the only base they use , he told me they water it down to use in dishes other than jalfrezie.

Made a jalfrezie with it tonight it was bloody lovely (better than mine)but still not nearly as good as the chef, they did tell me the secret is lots of practice and they are considering giving us lessons (fingers crossed).

I gotta say that this restaurant produce the tastiest curry ive ever experienced.

I'll keep you posted regarding lessons.
Atb

Fishy

Well ive tried smoked paprika to get that desired smokey taste and still not happy so done some googling and found this nifty gadget.

http://www.creamsupplies.co.uk/prod_1922.html?category=&gclid=CKnSz5OTgagCFYFB4QodmFMnpQ

i would think i could smoke my tikka with this and probally get carried away and do my  onions for base, its a bit expensive but i think it would cheaper alterative to a tandoor.

anybody tried one
Fishy

Recently discovered my fav new BIR, there curry is the best iv ever tasted (jalfrezie), what i did notice that the slices of onion were partly burnt and had that lovely sweet smokey taste (caramelized/burnt) and the base tasted simular, it was awsome

My question is has any of you used caramelized onions in your base?, for me i think maybe thats my missing something, im not sure.

my next batch of base im gunna cook the hell out of the onion untill almost burnt then proceed, apreiciate some thoughts before i ruin my new batch of base.

ATB
fishy

Hi all
Has anybody tried this and what do you think, the link below claims that western resturants soak there chicken in brine to make the chicken retain its moisture, there's other stages also to achieve that tenderness, take a look its very interesting.

http://www.indiacurry.com/faqhints/tenderchickencurry.htm

i visited a new BIR recently and the chicken tikka had so much moisture in it, it was amost slimey but it melted in your mouth best ive tasted yet so is it brining?

atb fishy

this looks realy tasty, this guy is a more traditional chef, check his bhuna ghost and vindaloo, ive got to give these ago!, only because im outa base lol

He has a link to his web site on vid, i enjoyed it.

Shami Kabab

Hi all

you may have already seen this, but here's a link of cooking jalfriezie at planet spice indian resturant

observe all the smoke coming out of that pan!

Planet Spice Indian Resturant

atb
fishy

Hi all

can anybody tell where to get the aluminium frying pans from, (same as the TA's use), been lookin everyhwere with no result.

also gettin 5kw propane stove burner on ebay, ?24, i use electric stove at mo with good results but not BIR results, as i can gather from from your website quick and high heat is essentail so gas needed+ ali pan.
atb Rich

Hi curry fans, just checkin out this great site, i love BIR grub, vindi, balti and jalfrezie are my favs.

first question:
what is the best base gravy recipe on here as there seems to be a few interesting ones, i use the melting base with quite good results but still cant get that proper strong BIR flavour, is it still a secret? or maybe im not cookin it right.

Thought i'de say hello
ATB
Rich