Hi chewytikka,

is the Zeera restraunt that you are referring to on ocean rd south shields?

if so it is a very good restraunt by all accounts

regards

alan ;D

Mick,

what was that light coloured base to the right of the main dish?

thanks for your quick reply

Alan ;D

Achmal,

thanks for sharing that with us, very interesting.

a couple of observations i noted was how quick the spice mix was fried, we normally fry for 30 secs but he fried his for 6-8 secs.

also i noticed the use of precooked onions and pepper i assume that will be common practice in busy restraunts.

also that he kept what i assume is onion paste on a simmer and alternated between adding the past and base.

can you confirm if these observations are correct as the technique is not too dismiliar from Razors Jalfrezi recipe.

thanks

Alan ;D 

I would probably stick to Hams quants for your first go Ray.

like you say just doubling up doesnt always work!!

regards

Alan ;D

Ray,

I honestly wouldnt put more in than 1.5 tsp mate.
i mentioned before that it produces the same quantity as your base recipe( i was wrong) when i measured it out it only produces just over half the base sauce of your recipe.

regards

Alan ;D
 

Ray,

dont forget to use less salt mate, if you are doing Hams base tonight.

regards

Alan ;D

Paul,

once the base is complete, simply sieve the base to lose the cardamons and cinnamon stick.
imagine accidently chomping into a black cardamon
regards

Alan

Ray,

suprisingly it produces the exact same litreage as your recipe. but takes 2 hours more too produce!!!!

i wouldnt personally double up on the black cardamons.

but i feel that the they have made the singular biggest difference to the base.

Alan ;D

Ray,

I think it has stepped us that bit closer even though i dont want to sound contradictory i was dissapointed with the final dish given the salt levels but you could tell it was a restraunt style base.
like you say i cant imagine a TA/restraunt  frying off onion/ginger and garlic prior to the stewing.

in previous bases i have prepared before i have used no more than one  black cardamon, but this asked for six even now my home has the aroma of a restraunt curry.

give it a go Ray but lose the salt in the base. I think that you wil be pleased with the outcome.


BTW it does not taste or smell like your base Ray given the subtle change in ingrediants and method.

How this puzzle goes on!!!!


Alan ;D

Hi Ray,

In both probably, the salt level spoilt what i thought was a very good base.

I still believe ham is onto something with his base and i will know better when i do your jalfrezi

too clarify i did everthing to hams spec like i always do for the first time with members recipes even precooking the chicken in the base.

it does need a few tweeks here and there but it really does give the impression of a restraunt base despite the salt levels!!!

I will know better when i do your Jalfrezi mate.

on a side note Hams method does ring true in the fact that you stew the ginger/garlic as opposed to frying in the early stages of the base sauce.

Ray the base ingrediants reminded me so much of yours but i believe the cardamons particuarly the black give that restraunt after taste!!!

the only negative for me was the level of salt

Alan ;D