One for Curryhell?

http://www.dailymail.co.uk/news/article-2257120/Doctor-eats-curry-hot-known-The-Widower-chefs-making-wear-goggles-face-mask.html?ITO=1490&ns_mchannel=rss&ns_campaign=1490

Plus a table spoon of salt in a single portion 

Cheers

Hi

There is a free eBook from Spices of India that may be of interest to some members. Some of the recipes look quite nice and only the Madras recipe seems require an additional paste (Mr Huda) so you can make the others without such things by the look of it.

Cheers

FREE 7-day recipe eBook
By: Spices of India
Ref: BOO095

National Curry Week is 8th October-14th October 2012.

To help celebrate it, we have published our 7-day 'clean curry' recipe eBook.

This book is absolutely FREE of charge for you to download...

http://www.spicesofindia.co.uk/acatalog/National-Curry-week-2012.html

Zaal Restaurant - Masala / Red Sauce

This red sauce recipe is a scaled down version of the recipe that is used in the Zaal restaurant.

Credits and thanks to Az and his staff @ Zaal restaurant in Fleet ( http://www.zaalfleet.com/ )

Thanks to the Fleet 5 for the original notes and post ( https://curry-recipes.co.uk/curry/index.php?topic=7860.0 )



*** The level chef spoon volume used in this example is 3 x tablespoons capacity.

** This recipe makes approx 4 large TA size containers of red sauce.
** The red sauce can be frozen in portions and defrosted as required.

Stage 1 - Gather Ingredients

There are a lot of ingredients, make sure you have everything you need and that it is to hand.



Stage 2 - Onion Base



(Pan 1) - In a stock pot add:

4 or 5 x Finely chopped large onions
1 x tbsp g&g paste
0.75 x tbsp salt
2 x 400g tins of plum tomatoes
1.5 x heaped chefs spoons of veg ghee
3 second squirt of lemon dressing
1 chefs x spoon of methi leaves



Cook fairly gently for 30 to 40 mins until the onions melt / become very soft.

Stage 3 - Red Masala Mix



*** A You Tube video should appear below - Sometimes it seems not too!

British Indian Restaurant BIR Red Tikka Masala Sauce (Clips)

While pan 1 is cooking:

(Pan 2) In a seperate pan add & mix:

1 tbsp x Tikka paste
1.5 x tbsp Tandoori paste
1 tsp x Kashmiri masala paste
1 tsp x Garden mint sauce
1 chefs x spoon of sugar (More if needed - Adjust to taste)
1 chefs x spoon of ground almonds
0.5 x chefs spoons of coconut flour/powder (You can substitute creamed coconut block if necessary)
350g x natural yoghurt
1 tbsp x concentrated tamarind paste
A little Orange colouring if desired (The days of red have gone)

*** Tamarind paste: I used 1 x tbsp of Tamarind concentrated Paste from TRS mixed with 3 to 4 tbsp of hot water.
(http://www.spicesofindia.co.uk/acatalog/Indian-Food-TRS-Tamarind-Concentrated-Paste.html)

Stage 4 - The 'Combination' Phase

Add pan 2 contents into pan 1 and mix well.



Gently cook pan 1 mixture on a medium/low heat for about 10 minutes.

*** You must keep an eye on this mixture, stir frequently and make sure it does not burn at all.

After the mixture has been well heated through, take off the heat and leave to cool.

When cool, blend it all up with a stick blender and taste. If it is too tart add more sugar. At Zaal, we added another 2 chefs spoons worth of caster sugar as Az didnt realize how concentrated the tamarind was and we added a whole chefs spoons worth.

Pour into a tray too cool, then chill in the fridge.

There are lots of uses for this, the main ones being a CTM and a Roshney Chicken.

To make it into a CTM (Chicken Tikka Masala) just add one heaped chefs spoon of this masala to 2 ladles of base and stir in some single cream and reduce until the right thickness - it tastes very nice.

Zaal Restaurant - Curry Gravy / Garabi

This base gravy / Garabi recipe is a scaled down version of the exact base that is used in the Zaal restaurant as taught by the owner Az. The recipe has not been tried on a smaller scale than this.

Credits and thanks to Az and his staff @ Zaal restaurant in Fleet ( http://www.zaalfleet.com/ )

Thanks to forum member JB and the Fleet 5 for the original notes and post ( https://curry-recipes.co.uk/curry/index.php?topic=7859.0 )



Onion Base Stage

Indian Restaurant Base Sauce Lesson

Use a pot roughly eight to ten litres in capacity. The one in this example is around 10 liters capacity.

Fill it just over three quarters full of chopped English / Dutch onions. Do not use milder Spanish onions. In this example there is 4Kg of onions in the pot.

It is suggested not leave the onions whole in the pot. Chopped onions will cook more quickly (Especially if its busy in a restaurant and it makes no difference to their sweetness when cooking).

The level chef spoon volume used in this example is 3 x tablespoons capacity.

Then add:
1 x chopped carrot (100g)
1 x chopped green pepper (120g)
1 x sliced potato (140g)
1 x desert spoon of salt (15g)
1 x desert spoon of ginger / garlic paste (25g) - (50 x 50 ratio is fine)

2 x litres of water
2 x chef spoons of vegetable oil

Put the lid on and bring to the boil.



Boil it for at least an hour, making sure the bottom doesn't catch. If it does add a little more water. There is not an exact cooking time as to when it's ready. Like most things it is done by eye and when the onions begin to 'melt' it is time to move to the next stages.

Akhni Stock Stage

Medium saucepan on the boil and add a few Cinnamon sticks, a small handful of green cardamon pods and about six bay leaves ( Asian / Indian bay is preferred ) . Leave to boil for about ten minutes then strain the mixture and put the strained water into the original onion and carrot base.



*** Avoid just adding the whole spices to the original mixture - this may seem like a shortcut but is a recipe for disaster. You would have trouble trying to fish them out and the whole spices will never blend smooth enough to leave in the base. The Akhni stock whole spices can be recycled and used again.

Fry Spices Stage

British Indian Restaurant BIR Base Gravy Curry Sauce



In a frying pan add:
1 x heaped chef spoon of veg ghee (100g)

*** Veg ghee is strongly preferred *** However substitute with Sunflower oil or similar if you cannot get hold of veg ghee or do not want to use it.

1 x chef spoon of ginger / garlic paste (120g) - (50 x 50 ratio is fine)

Cook until the g&g mixture goes slightly brown.

0.5 (half) x chef spoon mix powder
    ( Zaal mix powder https://curry-recipes.co.uk/curry/index.php?topic=7863.0 )
    OR
    ( I like to use Abdul 8 spice https://curry-recipes.co.uk/curry/index.php?topic=6176.0 )
2 tsp x standard chili powder
3/4 (Three quarters) x chef spoon of turmeric
4 x chef spoons blended peeled tomatoes



Cook the spice mix fairly hard taking care not to burn the spices. It is important to cook the rawness out of the spices. It helps to add the blended tomatoes a spoon at a time to keep the mixture moving.



After cooking for around 4 minutes add to the blended onion mixture. Bring the mixture to the boil and then leave to simmer. As it simmers on the stove top the oil will gradually rise to the surface. This is a good indicator that the base is now ready.



Leave to cool then thoroughly blend. Note that the base may need thinning with water at this stage if it is too thick.

The gravy made should be slightly sweet with just a mild curry flavour so it could be used in everything from a Vindaloo to a Tikka Massla. This quantity of ingredients will produce around 16 or more 350ml portions of gravy. If done right, you may well notice that your currys now actually smell of that magic aroma that one associates with a good British Indian Restaurant (BIR).

Please find for your viewing pleasure, the Zaal curry base gravy method as filmed during cooking lessons.

Written instructions are here: https://curry-recipes.co.uk/curry/index.php?topic=7859.0

Natterjak footage (Part 1):

Indian Restaurant Base Sauce Lesson

Footage (Part 2):

Restaurant Base Gravy

With reference to: https://curry-recipes.co.uk/curry/index.php?topic=7714.0

Parental advisory - Strong language from Az after he tastes CurryHells's phal.

Please find below for your viewing pleasure an example of cooking 'Chicken Bhuna' during cooking lessons at Zaal in Fleet.

Footage kindly provided by JB.

Restaurant Chicken Bhuna

Hi

Inspired from recent cooking lessons at Zaal in Fleet (https://curry-recipes.co.uk/curry/index.php?topic=7714.0)

Original recipe credits and superb video posted by ChewyTikka (https://curry-recipes.co.uk/curry/index.php?topic=5634.0)

Inspired to post by natterjak (https://curry-recipes.co.uk/curry/index.php?topic=7924.0)

Please find a little example below of the cooking techniques taught recently. Not that the singe technique is necessarily a new phenomenon, however possible one much over looked by many of us.

You can singe the spices further than you see below without burning them too, as I did the next night experimenting just how far you can go. The key thing in practice here is basically in technical terms 'really giving it some welly' like we were shown in the professional kitchen.

I hope this inspires others to make some more video and picture posts of their work

Restaurant Prawn Madras @ Home

With reference to: https://curry-recipes.co.uk/curry/index.php?topic=7714.0

Parental advisory - mild to moderate language.

Please find below for your viewing pleasure an example of not moving fast enough in the BIR kitchen and over singeing your spices. As you can see, there is a need to be 'at one' with your particular stove and pan temperatures.

Restaurant Chicken Vindaloo

With reference to: https://curry-recipes.co.uk/curry/index.php?topic=7714.0

Parental advisory - moderate to strong language on at least two occasions.

Featuring one of the Zaal restaurants house special dishes 'Roshney' - Second clip features a grand tarka finish with a large flamb

Hi

Need to buy a new long handled serving spoon / curry spoon.

Mine has a rubber handle - and I have had enough of the rubber handle melting and leaving red hot molten plastic / rubber on my hand

I cannot find a local shop selling anything remotely 'curry spoon'. So found these:

http://www.amazon.co.uk/Serving-Spoon-12-Stainless-Steel/dp/B00366JW04/ref=sr_1_13?ie=UTF8&qid=1328014298&sr=8-13

http://www.redrob.co.uk/p-3187-plain-spoon-with-hook.aspx

Question is! - what is the ideal length for a general purpose curry spoon? 12 inches, 14, 16?

Oh, also does anyone have any opinion if the spoons above actually any good as a curry spoons?

Thanks in advance!

http://www.dailymail.co.uk/news/article-2047718/Rochelle-Peachey-eaten-curry-29-500-meals-including-breakfast.html

That, is pretty dedicated to say the least

Nutters!

They won't be eating curry in a hurry! Participants in 'world's hottest chilli-eating contest' left writhing on the floor as two are hospitalised

Read more: here

Hi

Well, don't know about all of you ladies and gents, but I'm running out of ideas about where to travel on the journey to curry heaven next... Still got Chewy's base to try and am looking forward to Abdul's new book arriving... but you know, its never the end of the journey.

Have reached a point where most of my curry's are superior to my local TA, but still fall short of my current personal favourite, and what I consider to be the pinnacle of curry excellence which is the Mahaan in Farnham, Surrey (http://www.themahaan.co.uk/).

Have had a couple of small ideas...

1) To swap curry 'kits' with a colleague - 1 person portions up some base, spice, g&g, paste etc into 2 identical portions and both persons take an individual portion of ingredients home and cook up a curry. The next day bring in said curry to work and compare results to see if there is much noticeable difference down to technique, plus possibly stove / burner.

2) Planning to experiment with using fresh poppadom frying oil to cook the curry with. Following the Undercover Curry book, have tried bhaji oil - but was not really convinced at the time. However got a TA last week end and opening the TA bag, the smell of the warm poppadom in combination with the curry was fabulous.

So, have any of you got any ideas or plans on what you will cook / investigate next?

Look forward to hearing any ideas, suggestions.

All the best.

Come on, who was it?

Was Stew fiddling with the forum again?

As a child, I remember talking with my Dad and discussing the future of the human race, and to cut a long story short, there will come a time when the human race will have to leave the planet to survive when our own star dies.

I remember thinking 'we must survive, the human race must survive'.

Then I read things like this:

http://www.dailymail.co.uk/news/article-1378469/Vile-thugs-hurl-brick-year-old-girl-s-face-father-tells-stop-kicking-football-van.html?ITO=1490

It is stories like this that make me think that more and more of the human race is becoming puluted with sub-human-scum genes and it will eventually reach a point where the sub-human-scum has satuarated the non-sub-human-scum genes to this point of the perpetrator(s) of the crime above and the human race must die.

These filth bags should die, and now - only horribly painfully. There is no point for their existence on this planet.

Cheery though isnt it

Hi

Have been discussing the subject of how the scoring is done on the group tests with my collegue. I am not for one moment suggesting that any previous results should be changed at all, as they were all already judged based on the original system.

However, we really feel that the 'taste' catagory should really be weighted higher than any other catagory.

It may also be nice to have a 'Presentation' or 'Visual Appeal' catagory - as people do eat with their eyes too.

I just feel it is not quite right to have recipes being champions over some varied opinions of how 'cheap' the recipe is or how easy to make. Those things are important, but should not bias the outcome so heavily.

It may be helpful to have a comments field for each result too - just something simple for testers to write things like 'really liked this xyz, but felt the grated efg could have been reduced to bla bla bla etc.'

Any thoughts?

Hi

Do any of you ladies and gentlemen use Karahi style dishes like these to cook with?

If so, did you buy one from an internet shop, and could you recommend a particular one / shop / size?

Thanks!

Hi Everyone

Having used the sites search function to look for Panch Phoron (http://www.theepicentre.com/Spices/panchphoron.html) - I can see it is used here and there in some veg dishes and in Micks pre-cooked spuds (https://curry-recipes.co.uk/curry/index.php?topic=5537.msg54396#msg54396)

However is anyone here regularly using the stuff in other situations? - if so, in what, how and when?

Thanks all

Crafty little buggers!

"More than 70% of the lamb dishes sampled contained cuts of beef"

http://www.bbc.co.uk/news/uk-scotland-tayside-central-12847094

I cannot believe it

http://www.dailymail.co.uk/tvshowbiz/article-1354259/Gary-Moore-ex-Thin-Lizzy-guitarist-dies-hotel-bed-burger-champagne.html