HEY EVERYONE!!!

I've just had a look and, apparently, there's other threads on this forum!  Now I know that some won't realise this but there's people making other curries and joining and....oh, everything! 

Let's enjoy all of the forum!  I'm going to be making CA's base as I still love 'English' curries  ;D

Regards,

Martin

Quote from: Secret Santa on February 11, 2013, 06:58 PM

Quote from: spiceyokooko on February 11, 2013, 06:13 PM
Already read them, still don't understand the need to add two lots of g/g paste and tomato puree and it sitll hasn't been explained why. Fancy a go?

Fancy a go at explaining why it works? No, not really. All I can say is that it does cook out and produces a respectable curry (but too greasy for my personal taste). If you're going to try it (you should really as it's clearly a new method for you), stick to the original BB1 base, scale it down to about a kilo of onions, but only use half the stated oil quantity.

Thanks SS, I've PM'd SYKK with a bit more info so hopefully it will give more answers.

Regards,

Martin

Quote from: spiceyokooko on February 11, 2013, 06:36 PM

Quote from: Martinwhynot on February 11, 2013, 06:24 PM
At no point did I put para 3 stuff in twice!

Your dish contains it twice.

You added it (I presume you added it, it is in the recipe) in the curry sauce (1/2 chef's spoon garlic/ginger paste, 1 chef spoon tomato puree) and you're adding both those ingredients again in the assembled dish. Yet you're not frying them at the beginning, simply dropping them into the middle of the dish, but the sauce already contains both those ingredients already in it.

So now you've put two lots of the same thing in your dish, one lot originally in the sauce, and another lot in your final dish. The second lot not being fried, so why are you adding them again?

Right, sorry, I think I have your tone of writing sorted out (when you ask "why" in the current context, it sounds judgemental).  From what I think you're asking me you've just queried why I added g/g and tom paste into the main base sauce that any BIR style curry makes (you state that is the first time) and then I add some again during the 'main curry cooking stage.  Forgive me if this is wrong.  If I'm right I would have thought the idea of having garlic and tomato in a base then adding more in the curry pan would have been seen in your 30 years of curry cooking, from my limited experience of 25 years I've not seen much else.  Your suggestion that the second addition is not going to cook is, to my mind, incorrect.  It does cook out and it does fry; it just happens to have other things there with it - to fry only needs heat and oil; just because it has other things doesn't mean that it won't fry IMHO.  It works, for me at least.

Regards,

Martin

"Already read them, still don't understand the need to add two lots of g/g paste and tomato puree and it sitll hasn't been explained why. Fancy a go?"

Not necessary, it didn't happen!  Despite the recipes given and the video showing my version of how to do it, this is the order I'm doing things in:
1.  Any onion/pepper etc that the curry demands get heated up for a bit in a tiny amount of oil.
2.  I add base sauce (no oil, the base at this stage replaces the oil - just go with it)
3.  Once in, I add g/g, tom paste, blended chilli, methi to the base and mix through.
4. I add pre-cooked ingredients and some more base sauce, mixing/scraping throughout.
5. Curry cooked when oil separates (I can add water if this takes a while to happen and it reduces too much.

At no point did I put para 3 stuff in twice! I did add other sundry items such as yoghurt and pathia sauce and a couple of mushrooms but you couldn't have mistaken them for g/g, etc.  I hope!

Regards,

Martin

Hi Mate and welcome.  Please feel free to get a good feel for the forum, incl the video area as pictures paint a thousand words, etc and ask plenty of questions!

Martin

Despite your sarcasm, I can only presume that you have limited experience as a curry chef - there are a thousand an one ways of cooking a curry, not excluding what I do in the video; other BIR deep fry the onions first too, then use that as a garnish at the end.  If you watch the *other* videos (where I do not fry onions at the start) the same procedure is adhered to: that's initial base for g/g, methi, chilli, tom paste, etc as required and I keep adding a chefspoon at a time.  I accept that some recipes ask for the onions to go in with the mix at the start but this one simply doesn't.  Would it change the price of fish if I did do it that way? I don't know, maybe I'll try it next time.

Regarding it not being cooked out? Sorry I can't respond as it was cooked out - should've been here to try it!

Regards,

Martin

George - thank you for the value added.  I know I've seen this technique as far south as Manchester.

Rubydoo - the g/g is properly cooked out matey, honestly! The base sauce has enough oil to do it.  I know it's hard to go against what we normally do (I used the 'oil in first then g/g, mix, methi etc' method for 20 years so it was hard for me too!) I suppose I was blind to the method as it promised a Glasgow Curry - and I wanted that a lot! 

I understand that some won't try it because it doesn't fit their window of acceptability but I'm cooking it and it tastes how I expected.  If that, to some, by assumption, means raw g/g and tom paste then they underestimate how well I can cook and how good the results are...but I know it's not gonna be loved by eeveryone, I've tasted some utter garbage in restaurants that have had customers actually in it - although not many, lol!

Regards,

Martin

Quote from: RubyDoo on February 11, 2013, 04:34 PM
'Different technique' is a good point and one to be respected but the addition of g and g and tom paste etc was not at the beginning and there was no frying off of either of them. This throws up two points for me. 1. they will still have a raw taste within the curry unless that gets masked by the sauce / 2. if the former applies then there is no reason to add them in the first place.

Rubydoo,

With respect I'm struggling to see how the gg/Tom/methi isn't going in at the start. In the do Piaza all I was doing at the start was frying off a bit of onion. I then start the curry proper by adding some base (which I state replaces oil at the start of the commentary) then chuck the items in.  I can't explain it any simpler that that I'm afraid, although I admit to forgetting the Tom paste in one after a few seconds then recovered it.  Sorry if that doesn't help but several have reported it works for them.  I note the comment that the Tom paste, if not cooked properly (assumed) has no value. I would actually offer that it would impede the finished dish as it would have a raw, slightly tomatoey taste to it.

Regards

Martin

Hi,

Thanks for the questions:

Cold base: It had been defrosted and then heated up in the microwave so was actually quite hot, although not like in a pot.

g/g halfway through cooking: It didn't, it went in at the start with tom paste, methi, chilli, etc.  The process starts with base instead of oil and it's a different technique - more used than you might think.

spices & tom paste halfway through: as above

Oil separation:  This is a different technique so can't be compared to what you may be doing.  The base is actually a fully cooked out 'sauce'.  It's more ready to go than a watery base.  Also, as there are no dry spices being added, it doesn't need so long to cook out the raw taste, etc.  The oil had definitely separated from the base at the end (perhaps it didn't come out well enough in the video though).  But definitely a finished dish, trust me.

I accept this is a different method!  I've had several comments to the effect that this is the style they've seen in their BIRs and were a bit relieved to see it offered here.  It's just a regional thing.

Hope that answers your questions, have a look at the recipes posted here and see the technique as it's written.  You start with a dry pan and put in base instead of oil.  Taking the pan off the heat is commonly done in BIR to add things (You Tube has countless examples) but not enough hands was a bit of a factor, lol!  The curry is still cooking for around 8-9 mins - the video was chopped up a bit as I was running out of memory as I progressed.

Regards,

Martin 

Quote from: Martinwhynot on February 11, 2013, 12:08 PM
Sorry for any offence caused, only intended as a joke,   

You may have tried to make a joke of it but it was also a bit of a dig, misleading and unnecessary.
[/quote]

Sorry Frank, if there was a little dig it is small change in comparison to the nonsense that was seen on this topic.  I'm a great believer in "if the cap fits..."   

Regards,

Martin