Hey guys

Did anyone else watch this? It's available on 4OD in this section http://www.channel4.com/food/on-tv/f-word/the-f-word-map/the-f-word-map-09-10-22_p_1.html.

I tuned in last night. Some interesting stuff. There are a couple of recipes for Samosas we can pinch. I was particularly interested in the way that the more traditional BIR made their spice paste in the big pan with some oil and gentle frying. It's well worth a watch.

Cheers

BB

Hey guys

Well I'm happy to report that Panpot and I are back on good curry making terms. It turns out that chain that I visited was in fact not Ashoka but Ashoka Shak, an offshoot of the BIR chain designed to offer quick mainstream fast food style food in Cinema complexes etc. that do not offer the same level of quality as the finer restaurants that are part of the main Ashoka group, which is comprised of higher quality restaurants.

Cheers

BB

I usually see it in a green blue cardboard box the size of a bar of soap with a coconut on the front. You can get it in Tesco. Blue Dragon will be fine but is more expensive usually.

Hi Panpot,

I'm really sorry that my post came across that way. I do really appreciate all your time and effort and should have undoubtedly been more tactful. Please don't let my negativity detract from your enjoyment of the forum. Reading Jerry and CA's responses (experienced members that have posted recipes that I enjoy) it looks likely that my attempt at the base / recipe was lacking. I do recall not getting East End marge and settling for a "spread", since nothing in Tesco actually said "margarine". I also used cumin seed rather than powder due to a mistake in the recipe which was later corrected.

Having read the feedback to my post, it is obvious that many people do thoroughly enjoy and have learned a great deal from your Ashoka experiences. Keep up the good work and I will try to get a change to revisit the Ashoka recipes, hopefully gaining superior results by sticking to the recipe religiously.

Once again, I'm sorry for coming across with such negativity.

Cheers

BB

FYI, The Ashokas I visit were the Ashoka Shak Dundee and the Ashoka Shak Coatbridge.

Hey Guys

I tried the Ashoka base, Bunjara, garlic ginger paste etc. a long time ago, and photographed my attempts when the topic was new. I'm afraid to say that none of the results were even close to my favourites. I found the base lacking and the margarine,   well, just like adding a knob of marge to one of finished curries. Nasty.

I had high hopes for the Bunjara paste but it just tastes like a salty, oily, cinnamony paste that added nothing but a cinnamon flavour to my curry (along with oil and salt if I recall), which I could have done with the addition of cinnamon. The Ashoka recipes add too much salt, margarine and oil to the dish. I get far closer BIR results with the recipes I rate more highly on this site.

I've been to 2 Ashokas, one in Dundee, one in Glasgow. They were both rubbish.

What's all the hype about the Ashoka recipes? I think they are poor. What do you think?

Cheers

BB.

When I get whole chillies from the local BIR they are deseeded. I have a great method for doing this that I highly recommend. Just chop the stalk bits off the chillies, then put them in the sink. Run the cold water and between your thumb and forefingers roll and squeeze lightly from the thickest part at the top working down. All the seeds come out in around a seconds or two doing this. Without the seeds / placenta the chillies are less hot, so you can add more, getting even more chilli flavour. Try this method out. At first you might split the chilli a little near the stalk end but be more gentle and after a few it'll come naturally!

Quote from: Cory Ander on October 30, 2009, 01:24 AM
And, to my mind, is MUCH harder to produce in mild curries, like kormas......

I wouldn't know because I'm not a big girl.  ;D

Hopefully they find something on beer soon then we're sorted ;D

Quote from: Cory Ander on October 30, 2009, 12:40 AM
I didn't add chillies (or chilli powder), either, because I wanted an oil that was versatile enough (i.e. not hot) to use in mild dishes (such as korma) too.

Hahaha, I knew that was coming, and I'm sure you know what my response is going to be. Stop making poofy curries!!! A Korma doesn't need the same level of savoury spiciness as decent curries. It just need sweet coconutty creaminess.

Quote from: Cory Ander on October 30, 2009, 12:16 AM

Quotei've not tried the coarser chopped onion in this dish and can imagine it working well

Standard for a Jalfrezi (and a Bhoona and Dopiaza), I think, Jerry?

100% for a Jalfrezi but certainly not for a Bhuna!  ;D