Beef Madras.
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#12
Pictures of Your Curries / Saag
August 31, 2013, 11:59 AM
This is my beef saag. I don't know how BIR's do saag but this was cooked in the BIR style and was fantastic.
#13
Lets Talk Curry / Would you break into a restaurant to cook a meal?
August 15, 2013, 10:03 AM #14
Lets Talk Curry / Re: "Perfect" Lamb Saag
July 23, 2013, 07:51 AM
Hi Secret Santa. You are probably right 
but to find out I am cooking it again tonight. Will let you know how I go!
but to find out I am cooking it again tonight. Will let you know how I go!
#15
Lets Talk Curry / Re: "Perfect" Lamb Saag
July 22, 2013, 12:10 AM
Don't worry. The e-book will be out soon. "The Secret to Perfect BIR Curry- Beer!"
#16
Lets Talk Curry / "Perfect" Lamb Saag
July 21, 2013, 01:10 AM
Last night I cooked a "perfect" lamb saag 
I used pre cooked lamb from a leg that I boned, cut up and marinated in yoghurt and spices overnight then in the morning took it out of the fridge and let warm up for three hours before cooking with onions and spices in the slow cooker all day.
I used my interpretation of the Zaal base gravy and my own mix powder blend and some freshly made ginger/garlic paste. For the saag I used frozen spinach that I cooked with some base and pureed.
My wife and I are seasoned Indian restaurant goers and she agreed that it was just like a restaurant curry.
The funny thing is, I cooked it after an afternoon of drinking home brew beer (beer and curry go together?) and winged it without thinking too much. I've experimented enough and watched enough video's on here and youtube to kind of "know" how to cook a curry and I think this approach of not thinking too much and using instinct while cooking instead of following a strict recipe resulted in a good result. At least this time
I wish I had of taken some photo's and I will next time. Anyway I'm a happy curry cook today!
Yours in curry,
Damian.
I used pre cooked lamb from a leg that I boned, cut up and marinated in yoghurt and spices overnight then in the morning took it out of the fridge and let warm up for three hours before cooking with onions and spices in the slow cooker all day.
I used my interpretation of the Zaal base gravy and my own mix powder blend and some freshly made ginger/garlic paste. For the saag I used frozen spinach that I cooked with some base and pureed.
My wife and I are seasoned Indian restaurant goers and she agreed that it was just like a restaurant curry.
The funny thing is, I cooked it after an afternoon of drinking home brew beer (beer and curry go together?) and winged it without thinking too much. I've experimented enough and watched enough video's on here and youtube to kind of "know" how to cook a curry and I think this approach of not thinking too much and using instinct while cooking instead of following a strict recipe resulted in a good result. At least this time
I wish I had of taken some photo's and I will next time. Anyway I'm a happy curry cook today!
Yours in curry,
Damian.
#17
Starters and Side Dishes Chat / Re: How come Indian restaurants onion are so mild
July 17, 2013, 10:05 PM
Maybe they soak them in water? It's supposed to make them milder.
#18
Trainee Chefs / Beginners Questions / Re: beef / lamb cuts and precooking
May 24, 2013, 11:23 PM
You can a also use milk to tenderize squid. It's a bit easier to find than kiwi fruit juice
#19
Trainee Chefs / Beginners Questions / Re: Why so much oil?
May 15, 2013, 12:43 AM
If the oil carries flavour then wouldn't you be taking away flavour by skimming off the oil at the end of cooking?
#20
House Specialities / Re: British indian 2 go butter chicken recipe
March 03, 2013, 11:04 PM
When butter chicken is done like that it is addictive. Before we had kids we would go to Indian once a week just so I could have the butter chicken.
I fixed a phone in the kitchen for the owner once and they had a big pot of that prepared for the nights meals and it smelled beautiful. Unfortunately they just don't make it as good anymore.
I was sure this restaurant used cinnamon as well? It was the cinnamon and cardamon that really made it.
I fixed a phone in the kitchen for the owner once and they had a big pot of that prepared for the nights meals and it smelled beautiful. Unfortunately they just don't make it as good anymore.
I was sure this restaurant used cinnamon as well? It was the cinnamon and cardamon that really made it.