I personally would like to better understand the science behind this (i.e. the what is happening and why?).

Why does the oil "separate" from the oil/water/spice mix in a curry when you fry it?  What does it mean or infer?

Why does the oil "separate" from the oil/water/spice/onion/tomato/etc mix when you make a curry base?  What does it mean and what does it infer?

It seems to me that Spicey has made a good attempt at explaining it:

https://curry-recipes.co.uk/curry/index.php/topic,11568.msg89624.html#msg89624

It also seems to me that nobody else has offered an alternative or better or plausible explanation (yet).

Owned and operated by our very own "Aussie Mick"!

British Indian 2 Go

Shop B2 (next to Cleanskins)
Kingsley Shopping Centre
Kingsley Drive
Kingsley WA 6026

Telephone:  08 9409 3049

Website/Menu:  http://www.britishindian.com.au/

Tried, tested (by myself and "Willyeckerslike") and highly recommended!  Review here:  https://curry-recipes.co.uk/curry/index.php/topic,11515.msg89358/topicseen.html#msg89358

If you're in the area, and fancy a BIR curry, give it a go!  I doubt you'll be disappointed!

Here's tonight's Chicken Phal (on account of the fresh, minced, Trinidad Scoprpion chillies I included) 

Tonight's Chicken Dopiaza - "Twice Onions" (or some such thing!) 

I paid a visit to my local market, last weekend, and acquired this "Incinerator Extreme Hot Chili Sauce" which contains pure Capsaicin (which measures 15 MILLION on the Scoville scale!)! 





And here is their disclaimer:

BY PURCHASING THIS PRODUCT YOU MUST READ AND AGREE TO THE WAIVER BELOW:

I am aware that this product contains the hottest known ingredient in the world ? Pure Capsaicin, and hereby disclaim, release and relinquish any and all claims, actions or lawsuits that I or any of my dependants, heirs, family members or legal representatives, may have against Wildfire Chilli, Heatseekers Chilli and any party relating to any damage or injury that may result, or is alleged to have resulted, from the use, consumption, ingestion, contact or other use from Heatseekers Chilli Incinerator Extreme Chilli Sauce.

I agree that I am 18 years of age or over and will not give this to anyone under age and without their knowledge of the heat level and associated risks.
I will not consume if I have any health problems, including but not limited to Asthma, Heart complaints, Respiratory complaints or any other conditions or complaints. This should be added to food and only eaten in very small amounts.

To put that into perspective, the world's hottest chili, the Moruga Scorpion (an Aussie creation!), measures 2 million (or less) on the Scoville scale. 

So pure capsaicin is more than 14 times hotter than the world's hottest chili! 

The company supplies a range of hot plants, sauces and seasonings (http://www.wildfirechilli.com.au/).

They also have a downloadable ebook on growing your own chillies (here: http://eepurl.com/rc0kz). 

I also acquired Moruga Scorpion, Trinidad Scorpion, Bhut Jolokia (aka Ghost Chili), Habenero and Birds Eye Chili plants.

I look forward to trying all of them (especially the Incinerator Chili Sauce) in my phals 

Some thoughts on why home BIR curries might be different from the real McCoy (Please feel free to elaborate on anything I've missed):

• Small scale (rather than large scale) curry base
• Short cooking times (rather than extended cooking times) for the curry base
• Small volumes (rather than large volumes) of dish preparation
• Low power heat sources (rather than high power)
• Use of frozen curry base (rather than unfrozen)
• Use of frozen garlic, ginger and tomato paste (rather than unfrozen)
• Use of frozen coriander (rather than unfrozen)
• Slow usage of spices (rather than high usage)
• Availability of nicely impregnated spice infused oil

But, to be honest, I have never noticed much of a difference when I have used fresh/unfrozen of all of the above (apart from using old, duff, spices).

The only thing I haven't really tried is a "full scale" curry base (60 litres plus?) and prolonged cooking times (3 hours plus?).  Has anyone tried this and what difference did they find please?

A Mushroom Pilau Rice and a Chicken & Mushroom Biriani I made earlier in the week:

Mushroom Pilau Rice:



Chicken & Mushroom Biriani:



Pretty tasty.

Just a couple of photos of my chicken ceylon I had last night:

Just a few photos of my recent King Prawn Vindaloo:

Just a couple of pictures of my recent Chicken Vindaloo:

....anyone got one of these....http://www.wonderchef.in/index.php/appliances/sk-gas-oven-tandoor.html?



This guy uses one (and clearly has an interest in promoting it!) in two of his videos here:

Tandoori Roti

Butter Chicken

If so, what do you think of it?  I can't quite get my head around it (or around the need for and benefit of one) but maybe it enables much higher heats to be obtained? 

The rotis look a little on the crispy side.  I was waiting for him to bite one, in anticipation, but it wasn't to be! 

I love the way he slaps those rotis around though! 

Looks like an interesting product, but strange that they give a free roti tawa with one too! 

Just a photo of my Chicken Vindaloo (made using CBM's Little India base) and Peas Pilau Rice.

Very enjoyable indeed....(I'm eating it as I speak!)

...with chicken marinated in copious amounts of dried red chillies, chili powder, dried chili seeds, spices, black pepper, salt, garlic, tomato paste (all mixed with chili oil, vinegar and water and then blended).  Then fried and curry base added.

Very tasty (and hot!) 

...which I also use as a filling for pies:



PS:  Of course, one can make all manner of tasty pies, with all manner of BIR curry fillings.  Delicious! 

Hi All,

No offence, to anyone, at all,....

....BUT!.....would anyone be interested in having a FREE "e-book" available for download from this forum?

If so, I would be more than happy to compile (or, at the very least, contribute to) one.  Maybe others would also feel so inclined?

OK, some may feel that it (i.e. my) contribution would not be as valuable as others', BUT I am happy (and I am inclined) to make one available (to the best of my ability, knowledge and efforts), for FREE, on this forum.

After all, surely this forum is all about FREE contributions towards replicating British Indian Restaurant curries at home?

Opinions please?

Just playing (in the kitchen and with my wife's camera!).

Here are some pics of last nights Chicken Tikka Jalfrezi Phal:

CA's Chicken Phal (chicken in a very hot, tangy, sauce)

serves 2

Ingredients:

• 90ml vegetable oil
• 400g of chicken breast cut into bite sized pieces
• 2 tablespoons of fresh garlic (pureed)
• 1 teaspoon of fresh ginger (pureed)
• 2 tablespoons of tomato paste (diluted by adding 4 tablespoons of water to it)
• 2 heaped teaspoons of curry masala (here:  https://curry-recipes.co.uk/curry/index.php?topic=3765.0)
• 4 heaped teaspoons of hot chili powder (or more to taste, if you're up for it!)
• 0.25 teaspoons of salt (or to taste)
• 400ml of curry base (here: https://curry-recipes.co.uk/curry/index.php?topic=3772.0)
• 2 teaspoons of sugar (or to taste - optional)
• fresh chopped coriander (to garnish - optional

Method:

• Heat the curry base to a gentle simmer (in a separate pan)
• Heat the oil in a suitable pan
• Add the chicken pieces and stir fry to just seal the outsides (i.e. until just white)
• Add the garlic and ginger pastes
• Stir fry, for about 2 minutes, until just golden (do not burn!)
• Add the curry masala, chili powder and salt
• Stir fry, for about 30 seconds, to coat the chicken
• Add the tomato puree and stir to coat the chicken
• Fry, for about 2 minutes, until the oil begins to separate from the spice/tomato mix
• Add about 100ml of curry base and stir
• Fry, for about a minute, until the oil begins to separate again
• Add the remaining curry base
• Add the sugar (if using)
• Continue to simmer, for about 5 minutes, until the sauce thickens to the desired consistency and the oil begins to separate again
• Serve, garnished with fresh coriander (if using)

Notes:

• You can use any other oil (e.g. spiced oil, sunflower oil, canola oil, ghee), if you prefer, but the result may be different
• You can use any other decent curry base, if you prefer, but the result may be different
• You can use precooked chicken (or meat, or prawns) - just add it, together with the remaining curry base, and make sure it is heated thoroughly
• I use 5ml teaspoons and 15ml tablespoons (level volumes)

Here are a couple of photos of the resultant Chicken Phal:

Can those, that allude to knowing, please elaborate on what they understand to be the "Bargaar" (or "Bagaar") technique that is used in BIR (and traditional) Indian cooking?

To my mind, it's a term generally applied to the technique whereby some whole spices are fried in oil (or ghee) at the start of cooking, to release their flavours.

What other views are there please? 

I think it would be very useful, to many members, to be aware of this as a "cooking technique" used in BIR (and traditional) Indian cooking.

I reckon is would be very helpful to many members if we could specify:

• what it is?
• why it is used?
• when it is used?
• how it is used?

Can those, that allude to knowing, please elaborate on what they understand to be the "bhoona" (or "bhuna", or bhunao" technique that is used in BIR (and traditional) Indian cooking?

To my mind, it's a term generally applied to the technique whereby some powdered spices (sometimes in a liquid medium,) are fried in oil (or ghee), at the start of cooking a main dish, to release their flavours.

What other views are there please? 

I think it would be very useful, to many members, to be aware of this as a "cooking technique" used in BIR (and traditional) Indian cooking.

I reckon is would be very helpful to many members if we could specify:

• what it is?
• why it is used?
• when it is used?
• how it is used?

Can those, that allude to knowing, please elaborate on what they understand to be the "tarka" (or "tadka") technique that is used in BIR (and traditional) Indian cooking?

To my mind, it's a term generally applied to the technique whereby some whole spices are fried in oil (or ghee) with garlic, onions, etc, which is then added to a main dish, towards the end of cooking, as a garnish/flavouring (e.g. "tarka dhal").

What other views are there please? 

I think it would be very useful, to many members, to be aware of this as a "cooking technique" used in BIR (and traditional) Indian cooking.

I reckon is would be very helpful to many members if we could specify:

• what it is?
• why it is used?
• when it is used?
• how it is used?