by adeypayne ? Wed Aug 06, 2014 3:58 am

Hi all. I hope you are all keeping well. SORRY for the absenteeism been a very busy few months!
Anyway,So as to keep you all up to date with new concepts and ideas, we thought it would be of interest to certain members to keep you posted on the current status of affairs. After much deliberation and the huge success of Curried Away, we are now in the process of moving premises, from a take away to a much bigger restaurant facility within our local town   ;D
As you can appreciate, this transition will take a lot of hard work and time to complete successfully but has also freed up Alot of my personal time.
With this came an idea...........
In short, the BIR Courses have become very popular, to say the least.
We appreciate that Alot of interested parties would like to attend these courses, but because of their daily commitments and of course their habitual location, makes this virtually impossible!
What we are proposing is a "mobile" teaching course, covered in stages, to suit an individual's circumstances, in that we come to you and conduct the necessary instruction either at a location of your choice, or more importantly, in the comfort of your own homes! 
Obviously certain expenses will be incurred, for example: travel and accommodation, which of course would have to be covered by the party/parties concerned.We are fully open to ideas and scenarios for single or group sessions and ideas of how to make this an affordable prospect for so many   
So without rambling on too much, please feel free to post your comments, interest and ideas.
Regards,Adey.

Hi all. This is a great little starter and one of our most ordered:
TUNA BORA:

In a bowl empty 2 x 185g (drained) tins of tuna chunks. To this add 1 tsp g/g paste, 1 tsp garam massala, 1 tsp haldi, 1/2 tsp fresh ground elaichi (green cardamom) powder, 1 tblsp mix powder, 4 green chillies finely chopped, 1 tblsp spring onion finely chopped, 1 tblsp finely chopped cucumber and tomatoad 1 tblsp fresh chopped coriander.
Now add 1 egg and 1 tsp salt and mix thoroughly by hand.
Now squeeze out any excess moisture and drain off.
In a seperate bowl take a pack of golden breadcrumbs and add to it 3 tsp Deggi mirch (Kashmiri chilli powder) 1 tblsp mix powder and 2 tsp of smoked paprika and a handful of fresh chopped coriander and mint leaves.
Now form into balls or fishcake shape patties,dust with flour, beaten egg and then the breadcrumbs. Repeat this twice.
Deep fry @ 150c for 4-5 mins until golden brown.
Drain on kitchen towel.
Serve on a bed of lettuce with side salad,drizzle with yoghurt mint sauce and dust with chat massala.
DONE

As we speak I am cooking an authentic pork vindaloo. This originated in Portugal and was superseeded by the people of Goa. Pics and recipe to follow

Hi all, this is an amazing fish staff curry, cooks in minutes and tastes amazing. If you cant find snapper, by all means use a fish of your choice
Get your fish monger to fillet the snapper for you but leave the heads on. This recipe is for use for 2-3 medium size snapper that will serve 4-5 people.
In a pan on low heat add 2tblsp veg oil and 2 green cardamom pods and 1 bay leaf.Add 2 cloves of sliced garlic and and one medium onion diced.Fry off until the onions soften, then add the fish heads and 1ltr boiling water, bring to the boil and simmer for 20 mins, sieve the stock and set aside.

Prepare your fish fillets by making slices in both sides of the fillets . Wash in cold water and pat dry. In a bowl, mix together 1tblsp mix powder, 2 tsp haldi, 2 tsp chilli flakes, 1 tsp salt, 1 tsp fresh cracked black pepper,1 tsp G/G paste, 1 tsp fresh garam masalla and 2 tblsp natural yoghurt. Mix together then rub all over the fish, into the cuts and into the fillet cavities.cover and leave for 2 hours.
After a min of 2 hours take your fillets and cut into bite sized pieces.

Put a pan on med heat and add 2 tblsp butter ghee and 3 tsp veg oil. Add the fish chunks and gently "seal" the fish, turning and slightly browning for 5 mins.Now add 1 tsp cumin seeds,4 green cardamom, 2x 1 inch piece of cassia bark, 1/2 tsp fennel seeds,4 bay leaf, 2 cloves and 4 gloves of chopped garlic.
Fry off the garlic and spices, add one med red onion diced, 6 chopped tomatoes,3 tsp lemon juice,4 green chillies, chopped,2 tsp haldi and 1 tblsp mix powder. Cook out the spices, but DO NOT burn them! Cook the onions for 2-3 mins If the pan is too dry add a little of the fish stock to aid the cooking.
Once the spices are cooked out add an equal qty of milk and fish stock, cook for 15 mins until sauce has reduced and you are left with a fairly dryish dish.Add fresh chopped coriander, Dust with chat masalla and Serve with plain rice and chapatti.

Enjoy

Hi all you curry heads. After numerous requests here is OUR Keema recipe. This can be used for seekh kebab, shami, rash mi, Keema naan, or as an addition to your BIR favourite recipes such as Nawabi etc.

The following will make around 1 kg of Keema:

In a bowl add 750g of mutton mince with a fat content of at least 25%. To this add 250g of beef mince. Add: 1 tsp methi,1 tblsp g/g paste, 1 tsp salt, 1 tblsp mix powder, 2 tsp chilli powder, 1 tsp deggi mirch ( kashmiri chilli powder), 2 green chillies very finely chopped, 1 shallot very finely chopped, 1 tblsp very finely chopped fresh garden mint, 2 tblsp finely chopped fresh coriander, 2 tsp kashmiri paste, 2 tsp tandoori massala, just a few drops of fresh lemon juice, 1 egg beaten, 1 tsp Mr naga paste, 2 tsp garam massala, red colour (optional)
Mix all ingredients together thoroughly. You can add or reduce the chilli content to vary the heat accordingly.
When mixed spoon mixture into some muslin cloth and squeeze out any excess moisture. Return to bowl cover with cling film and refrigerate for 1 hour. Your mix is ready to use or you can freeze into usable portions. Enjoy

Hi curry fans. We cook this at least twice a week at CA and it is truly amazing, so i thought i would share it with you all to try.

In a stock pot or casserole pot add 1 std pack of anchor butter. 1/2 chefs spoon of butter ghee and 1/2 a chefs spoon of olive oil.
once heated add in 4 bay leaves, 6 cloves, 1 star anise, 3 x 1 inch piece of cinnamond stick or cassia bark, 4 green cardamoms, 2 black cardamoms, 2 tsp cumin seeds and 2 teaspoons of ponch phoran.
Fry off the whole spices for 2-3 minutes.
To this add 4 sliced large onions, 8 sliced garlic cloves, 1 x 2 inch  finely chopped piece of fresh ginger and 4-6 chopped green chillies with seeds and 2 tsp of salt.Handful of fresh chopped coriander with stalks.
Cook the onions for 15-20 mins until they have sweated down and become almost transparent.
Now add 1 tblsp turmeric 2tsp cumin powder 2 tsp coriander powder ( The cumin and coriander, we grind fresh ourselves weekly ) 1 tsp paprika powder and 1 tsp of fresh ground garam massala, if you have any.
Cook out the spices and then add 2 x std cans of peeled plum tomatoes and 6 fresh chopped tomatoes.
Cook for a further 20 mins satirring occasionaly until the oils seperate.

If you are using Mutton or Lamb, try and get your butcher to supply back chop on the bone (any asian halal butchery will know what you want )

If using chicken, skin the bird, wash inside and out in cold water. pat dry, chop into small pieces, bone in , and brown in same way as the lamb below before adding to the pot.

In a seperate pan brown and seal the meat add this to your curry pot.
Add 1 pint of water or chicken stock and simmer for 1 1/2 hours or until the meat is tender.
serve with pilau or plain rice, warm pitta bread and some natural yoghurt, DELICIOUS.

We always cook this the night before for the following shift, it is even better the next day
Let me know what you think

Hi curry fans,

I feel i may have rushed my last post as i was very busy, so i will try to explain things better
I have seen so many BIR chefs cut corners to save money on this dish!! Simply by making a Korma Red and adding mix powder and some tikka!
This is by far our biggest seller at Curried away, and without being arrogant, been told by a lot of customers old and new, that it is the best they have ever tasted! Try it for yourselves. i'll let you decide
The below recipe is for masalla sauce, NOT tikka marinade. 2 totally different things. Like the Korma sauce in the book, you literally add 2 chefs spoons of the ready made sauce into a pan with your chicken tikka or whatever you are using, base gravy and cream, then just some extra coconut flour to thicken it if required DONE, Tikka Massala in under 4 minutes

http://www.curry2go-online.com/my-ebook-the-secret-part-2.html

Massala sauce:

use same method for Korma sauce in book 2 but with the additon of:

Makes 2 litres Approx

1 apple chopped
1 banana
1/2 fresh pineapple
1 tblsp raisins and sultanas
1 can princes fruit cocktail
2 tsp mint sauce
300g unsalted almonds ( roasted if poss if not roast in a dry pan on high heat for 1 minute.
1 fresh mango
1 tblsp kashmiri massala paste
2 tblsp mix powder
1 can peaches
1 heaped tblsp g/g paste
extra 500g almond powder
2 drops french almond extract
red/orange colour (optional)
1 tblsp pure butter ghee
1 tsp salt
2 tblsp mango chutney (pataks)
Handful fresh chopped coriander
500ml fresh double cream not uht!!!
water as rquired

add to pan with Korma ingredients and boil for 2 hours!!

enjoy 

Blend thoroughly and then add extra equal quantities of castor sugar, coconut flour and almond powder to thicken to a mashed potato consistency.
you can now devide into equal portions and freeze or will keep fresh in fridge for 3 days.

I HAVE POSTED THIS UNDER RECIPE REQUESTS ALSO. NOT SURE IF THATS RIGHT BUT I'M SURE ONE OF YOU GOOD CITIZENS CAN ADVISE ME

I know this is an old thread, but i've only recently joined. We have this on our curried away menu, a hot and sour dish which is delicious and works well with any meat or even fish!

INGREDIENTS:

BASE GRAVY
1 CHEFS SPOON SEASONED OIL
4 GARLIC CLOVES SLICED
1 TSP FRESH ROOT GINGER PEELED AND CUT INTO FINE STRIPS
1 CHEFS SPOON TOMATO PASTE
1 TSP CUMIN SEEDS (BLACK!)
1/2 CHEFS SPOON MIX POWDER
2 TSP CHILLI POWDER
PINCH METHI
PINCH OF SALT
3 FRESH GREEN CHILLIES CUT IN HALF LONG WAYS (JHALFREZI STYLE)
1/4 GREEN AND RED PEPPER ROUGHLY CHOPPED
1/2 CHEFS SPOON ROUGHLY CHOPPED ONION
1 SPRING ONION CHOPPED
1/4 FRESH SHATKORA (SKIN REMOVED AND CUT INTO PIECES)
1 TSP SHATKORA PEEL/ZEST, FINELY GRATED
2 TSP FRESH LIME JUICE
PRE COOKED MEAT OF CHOICE
1 DASH WORCESTSHIRE SAUCE ( is that spelled right?!!! lol )
3 PIECES OF FRESH TOMATO
1 TSP MR.NAGA PICKLE
1 TSP CHAT MASALA POWDER
1 TBLSP PURE BUTTER GHEE
FRESH CORIANDER

METHOD:

PRE HEAT YOUR CURRY PAN. NOW ADD THE OIL AND HALF THE GHEE, ADD THE GARLIC AND GINGER AND COOK SLIGHTLY. JUST COLOUR THE GARLIC, DO NOT BURN IT!!
NOW ADD THE CUMIN SEEDS AND FRY OFF FOR 30 SECONDS.
NOW ADD THE MIX POWDER, SALT, METHI AND CHILLI POWDER AND COOK OUT THE SPICES.
NOW ADD THE TOMATO PASTE AND COOK OUT.
NOW ADD THE GREEN CHIILI, ONIONS, PEPPERS,SPRING ONION AND SHATKORA PIECES.
NOW ADD MEAT OR FISH AND COOK ON MED HEAT FOR 2-3 MINS.
NOW ADD THE SHATKORA PITH, WORCESTSHIRE SAUCE AND LIME JUICE.
COOK FOR A FURTHER 2 MINS.
NOW ADD 150ML-200ML BASE GRAVY
NOW ADD THE MR.NAGA, TOMATO PIECES AND FRESH CORIANDER.
REDUCE THE HEAT TO SIMMER UNTIL OIL RISES.
JUST BEFORE SERVING, ADD THE REST OF THE GHEE AND A PINCH OF CHAT MASSALA.
COOK FOR A FURTHER MINUTE.
ADD MORE CORIANDER IF DESIRED AND SERVE ON A WARM PLATE.
GARNISH WITH A LIME TWIST, CHOPPED SPRING ONION AND A DUSTING OF EITHER CHAT OR GARAM MASSALA.

IF YOU PREFER A SAUCIER CURRY, ADD MORE BASE AT LAST STAGES

(PLEASE ENSURE ANY MEAT OR FISH IS PIPING HOT BEFORE SERVING!!)

DONE! ENJOY

Hi Curry fans.For those of you who may be interested, i have just finished a batch of my new base. This is derived from the Bangladeshi and Pakistani bases, plus my own additions. I have now used this base on numerous occasions for private functions, and home cooking. We always have a pot of this on the go, alongside our std base sauce and use it as i see fit when creating new and exciting dishes. Leave your comments here and if enough are interested i will endeavour to post the recipe at the weekend. It is an amazing base, i must say, my best creation to date imho. Happy currying
ADEY.

https://www.youtube.com/watch?v=LYCatgN3Vqk


AN INSIGHT INTO THE NEW EBOOK, AND AN INTERVIEW WITH MYSELF ABOUT THE NEW CURRY COOKING COURSES AVAILABLE IF ANYBODY IS INTERESTED