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Guys lets get back on topic.
Not sure where this thread is going as this recipe is effectively redundant given BB1 revised the recipe and posted a new thread.

Perhaps this should be locked as there is a new recipes with less oil.

Stew

Lovely badseed,

Looks like a lovely day and what better way to spend it than with a tikka sandwich and cold brew!

Good on ya mate.

Stew

This topic has been moved to Curry Base Chat.

https://curry-recipes.co.uk/curry/index.php?topic=8989.0

Interested, hell if your intentions are honourable....you can even have your own section of the forum to promote it, sell it and discuss it.

PM me if you wanna chat.

QuoteThank you everyone for your replies.
I have had a word with the chef, he has agreed to work with me on an Ebook.

I will try to answer some of your questions now;

How will i know that i am buying the real thing?.
how do you know the chef is not holding ingredients back?.
how do you know what he is showing you is right?.

When i asked him about doing a book i was blown away by his answer.
Answer "What for? no body is going to want it" You try to figure that out.

He spent 5 hours at my house in the kitchen cooking.

First thing to make mixed powder. Nothing special went in but, the different quantities was an eye opener.

Base gravy, now this is were the magic starts. From this point on I knew something special was going to

happen in my kitchen. It's not made like any base on here, in any book i have read or video watched.

The spiced oil is made, not scraped of the top of the base gravy. The oil on its own is worth its weight

in gold.

pre cooked chicken, again the real thing. cooked and made in a way i have never come across. It is to

die for. If he had only showed me how to make this, i would be a long way down the BIR road. 

The curries, there is two main things to get right, again i have not seen anywhere.

To some it up the real BIR was achieved in my kitchen and can be in yours.
You do not need a big burner, it is not where the BIR is coming from!

anyone interested?

Hi Phil,

The paste was hot to the taste when opened fresh from the tub, however it did seem to lose its heat during the cooking process, I guess it got diluted down from its very much concentrated state.

Good point regarding the prawns I slit them the other side....whoops.

Stew

Hi,

So I was contacted by www.shemins.co.uk who kindly sent me some of their curry paste to review.
So here goes...

Background on Shemins

QuoteMy family makes award-winning curry paste that we sell to farm shops and independents around our area. We came in with the idea of making a fresh, healthy top notch curry paste that has no junk in it and is a chilled product, rather then ambient. We are a small business (just me and mum) and we are doing well in the shops.

I would love to get our name out there to curry lovers and your site is full of them. Is there any way you and maybe some of your top contributors can review the product and we can do a thread with a promotion code for your members? I can send some samples if your up for doing something like this.

REVIEW
So the curry pastes arrived in a nice padded envelope with instructions to refrigerate immediately once received.
Shemin's provide a link to their site for recipes to be used with the paste and they also included some on the inside of the product wrapping.  I decided to try the Hot Curry Paste.


Once i had thought about the recipe i would use i embarked on making a prawn curry using the 'hot' curry paste.

Ingredients



3 TBS - Veg Oil
2 TBS - Shemins Curry Paste
1 TS - Whole Cumin Seeds (Toated in Pan)
1 Red Onion - Diced
10 - King Prawns
2 - Green Chili (Sliced)
1 TBS - Tomato Paste
100ml - Passata
3 - Cherry Tomato (Sliced in half)
Ginger / Garlic
Coriander (1 TBS)
Squeeze of Lime



I started off dry frying the Cumin Seeds until fragrant then added the red onion



Once the red onion is browned I added the Garlic and Ginger



I kept it going for another 2 minutes and stirred with a wooden spoon and then added the Tomato Paste and Shemins Curry Paste



Once that had cooked out for a few mins I added the Tomato Passata



I cooked that for a few more minutes before adding the Chili and Tomatoes



This bubbled away for a few minutes and then i added the amazing king prawns;



I cooked this away for a few minutes until the prawns were cooked (3 mins max), then I served with Basmati Rice.




The final dish served on a plate


I also got a cheeky beer in as well as this was a spicy dish


Conclusion
The total cooking time was around 20 minutes and i believe the finished result was an excellent looking dish.
The curry paste is labelled as hot but after the cooking process it had dulled the heat somewhat.
The Paste comes in oil but with the addition of the veg oil it had a good oil content.

For me this was a nice convenience product that perhaps would be a good addition to a dinner party as a quick dish that could be prepared.
It is certainly not a BIR style curry but i do not believe Shemins is trying to recreate BIR style dishes.

I am unaware of the price of this product and have not looked into this so if it is reasonable and you fancy something different that will guarantee a quality looking curry then this could be a welcome addition to the fridge.

I believe one other member 'CurryHell' has some paste on route to trial and review so I would be interested to see how he get's on...

All the best
Stew

Share it on this forum of course....

Stew

Secret Santa - Absolutely brilliant......FACT

This topic has been moved to Pictures of Your Curries.

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