Quote from: leodis1970 on November 25, 2015, 06:09 PM
I find Ghee does have a vague cheesy smell to it when cold, but disappears during cooking. Personally, I find it does add an extra depth of flavour to the dish. Don't forget ... there are two types - vegetable ghee and a substantially more expensive butter ghee. I like both, but prefer the butter one if funds allow!

It was butter ghee, and the smallest can (which was still pretty big to be honest) was around 6 euros.
I have an intern income, 6 euros is a lot of money
Now I'm glad I didn't throw it out. Now the top layer is gone it also smells less like cheese.

Quote from: chewytikka on November 25, 2015, 12:00 AM
My 1hr base is Neutral and easily flavoured.

Your coconut to almond ratio should be 2:1.
Don

I've been trying my hand at a malaya curry, which (according to some people here) is basically a korma with bananas and sometimes lychee added.

I've gotten to a great starting point and made a malaya korma that was so very very close to the malaya my local takeaway makes but it's lacking something.
The texture was spot on though.

Here is the recipe that I used;
Basewas made from Chewytikka's 1 hour base (made in pressure cooker)
Korma recipe was from a user here who pm'd me and tweaked to make it more malaya-ish

ingredients
-1 tbsp vegetable oil and 1 tbsp ghee (use oil if you don't have ghee)
-3 tbsp of coconut powder (used dessicated coconut since that is what my local IR uses)
-2 tbsp of almond powder
-300~400ml base sauce (I used 375 ml)
-half a pureed banana (mine wasn't ripe enough so it added some acidity as well, I can't get my hands on properly ripe bananas at the moment)
-3~5 tbsp single cream
-sugar to taste (I added 1/4 tsp, it was almost sweet enough with the fruit and the coconut)
-handful roasted split cashews

Method
-heat 1 tbsp vegetable oil and 1 tbsp ghee (use oil if you don't have ghee) in a pan with high sides.
-when the oil/ghee is hot add 3tbsp of coconut powder and 2 tbsp of almond powder and fry these for a minute or two to wake them up.
-add 300~400ml base sauce (this is heated before adding)
-add banana puree
-simmer for a few minutes
-add 3~5 tbsp single cream
-add sugar to taste
-add roasted split cashews


So I'm curious what is commonly added to BIR kormas or malayas to deepen the flavour without adding much hot/spiciness (the family doesn't like spiciness, that's why I'm asking).

I've done some reading on the korma subforum but usually nothing else is added.
I did come across one recipe that fried ginger garlic paste in the beginning of the recipe.
I suspect though, that what I'm looking for is somewhere in the spice department.

Any advice is appreciated.

Quote from: Gav Iscon on November 12, 2015, 12:00 AM
Theres always Mango Chicken
https://curry-recipes.co.uk/curry/index.php/topic,12501.msg101394.html#msg101394

I've never tried it, looks delicious
thanks for the plan B.

Quote from: Graeme on November 11, 2015, 11:40 AM
I think you have the Malayan Chicken nailed.

Graeme.

Then I suppose it's time for me to choose a thick textured korma in the recipe section. The texture was also a bit gritty (but pleasantly so) from the ground coconut/dessicated coconut (what else gives that texture?). It wasn't smooth like chewytikka's korma video https://curry-recipes.co.uk/curry/index.php/topic,6039.0.html  and the kasmir and malayan I had were also thicker.

Quote from: Gav Iscon on November 11, 2015, 10:39 AM
The Malayan Chicken I used to get in my youth always came as described by PlainPopcorn.

The first Indian Curry I bought my missus (her first ever) was a Malayan Chicken and she's never let me forget it yet as she thought it was like sweet baby food.   

I thought it was really sweet, too sweet for what I'm used to. But I kept eating it anyway, it was delicious.
I'm more for savoury curries and traditional indian home cooking but I want to give the family something they like with christmas, they're the types that don't like spicy/hot stuff and I have the sneaky suspicion that these fruity curries will go down a treat.
I'll be making a variety of dishes (1 dal, 1 palak paneer, 1 flatbread, 1 raita, 1 fruity curry, 1 rice kheer).
I'm not sure the raita is not out of place if there are no spicy/hot types of things.
They've never eaten any of this stuff, if they decide they only like the fruit curry then no harm done, more palak paneer for me.

Quote from: Onions on November 11, 2015, 06:53 AM
With coconut, almonds, sultanas. Cream based. Kashmir with banana and lychees. Malayan with pineapple. Bon appetit!

You mean a korma with coconut, almonds and sultanas?
Kashmir adds bananas and lychees, malayan adds pineapple?

Quote from: Onions on November 11, 2015, 06:45 AM
dank je! Well it was 1993, so it had a good innings

"De dampkring" became the most well known coffee shop in amsterdam so it was definitely a good move.
Whenever tv has to film inside a coffeeshop they do it at that location.

Quote from: chewytikka on November 10, 2015, 10:05 PM
Hey Yvonne welcome, go here and start a recipe request.
https://curry-recipes.co.uk/curry/index.php/board,4.0.html

Most BIR do lots of vegetable side dishes and do full portions
to cater for Vegetarian Customers.
The most popular is the Vegetarian Thali, which is a good selection
of these dishes, served on a large platter.

Most of the Veg has had a Par-Cook, if not its fast cooked and
assembled on the line.
A Dutch Take Away will no doubt be similar.

Hope this helps ;D

The thali looks amazing. It's my first time seeing it, I haven't come across it on traditional indian home cooking sites. Doing a search there they only talk about thali in the context of restaurants of religious ceremonies.
Thank you for the information.

Quote from: Phil [Chaa006] on November 10, 2015, 09:31 PM
Yes.  The obvious place is BIR Recipe Requests.
I don't know which fora you have had the misfortune to have visited in the past, PP, but I can assure you that no-one here is going to castigate a newcomer who mentions the same recipe in two threads while learning his or her way around ...
Understood, but as implied above, /no-one/ is likely to attack a newcomer who is genuinely seeking information.
** Phil.

Your guess is right on the mark, I frequent a different forum that is very strict about double posting and just very strict in general.
But with that forum it's more clear where a certain question should go so I understand that they jump on anyone who doesn't read the forum map first.
Some forums also have (sometimes non official) rules about newbies making requests for content (that would be recipes or information about sauces in this case I suppose) so I certainly wanted to avoid coming over as rude or lazy.

I posted my question in the trainee chefs/beginners questions section since it's not really a clear recipe request and I'm sure it's a beginners question so more at home in this section than in the recipe request subforum.
Here it is: https://curry-recipes.co.uk/curry/index.php/topic,14166.0.html
I just read the forum rules/etiquette to see if it mention anything against posting links, but I didn't see any.
When I've learned a bit more about BIR recipes I'm sure to post outside the beginners section.

Thank you for the information about how this forum is.