Quote from: StoneCut on March 18, 2013, 08:23 PM
Also - would you still insist Phall be done 'fresh' if you sold similar volumes as Korma? You're lucky to have a large ex-pats crowd, I really wish you all the best! Can you share some things from everyday operations that I might not have thought about?

YES...

Some days we sell more Vindaloo than Korma....all cooked from scratch and always will be. I don't think making large batches of these curries would work. You really need that concentration of flavour and oil seperation for the authenticity to be there.

The gravies are good for 3-5 days in the coolroom, depends how long and how many times they are out of the coolroom.

Anything you would like to ask, just go for it mate..

Hi Stonecut

I have to confess I haven't read all the thread, but I did read you initial post.

I own a restaurant in Perth, Australia, and we DO make large batches of Korma and Tikka Masala sauce. If we didn't, we wouldn't be able to operate. We also make a seperate base that can cook a Rogan josh/Balti (with additions), along with a "general" base that can cook a few other dishes ...with additions....it starts to get complicated, but I have a chart on the wall that guides me along.

As for Madras, vindaloo, Phal etc, etc. I insist that they be cooked from scratch. it would seem sacraligous to me to interfere with these dishes.

Good luck mate if you decide to go for it. i have NO REGRETS on giving it a go, and most of  the curry starved ex-pats in Perth seem to like what we are doing.

Quote from: kbmason79 on March 18, 2013, 04:33 PM
Hello Fellow curry lovers,

If I am correct in my thinking to achieve an authentic BIR curry at home will require you to cook at very high temperatures that can't be reached by normal domestic gas rings.
If this is the case how do other members get around this? would this mean investing in some kind of jet burner and stand? Also where could you buy these from?

Thanks

Barry

As SD and Axe have confirmed. High temeratures are NOT needed mate.

Thorough cooking of powders works wonders. Take your time, ensure powders are cooked through and you'll be all good.

Oh yes.....

Massive thanks to Mr. Lindsay for providing this recipe. It is indeed truely delicous

Quote from: Phil [Chaa006] on March 12, 2013, 09:57 PM

Quote from: spiceyokooko on March 12, 2013, 09:51 PM
But you're using (presumably well rinsed) long grain basmati rice, trying frying hot short grain jasmine rice (as generally used in Chinese cooking) and see if you can keep the grains separated.

According to my (75% Chinese) wife, Jasmine rice is meant to stick; that is why the Chinese prefer it.  But I will have a go next time, and post the results.

** Phil.

Chinese tend to use long grain rice. Thai use Jasmine.

Quote from: George on March 12, 2013, 08:27 AM

Quote from: chonk on March 12, 2013, 05:51 AM
Which different lassis have you tried so far, and which one is your favourite?

I use a recipe for mango lassi but, as yours is based on cheap bananas (compared to expensive mango), I'll give it a go.

Hi George, we use mango pulp in tins to make our lassi. Cheaper and easier than fresh mangoes.

OK folks

I made up a new batch of this yesterday. I added more coriander powder than cumin, and I also added about 10 Indian bay leaves and 8 good sized sticks of cassia bark. (Each piece was about 4 -5 inches in length)

Didi it impove it? ............YES

It was a little heavy on the cinnamon, so next time I'll halve the quantity. i took the cinnamon and bay leaves out before adding the butter and sugar etc.  Then i also added 2 tsps of home made garam masala.

We all tasted it at the shop and agreed that apart from the cinnamon being a little too heavy, it was a big improvement on an already very nice dish.

I'll let you know how the next one turns out.

Quote from: Garabi Army on March 07, 2013, 07:11 PM
Hi Mick, I had been using the 'water based method' for quite some time, until I tried the 'Glasgow method' which basically replaces the water with oil (plus the spices) The outcome was excellent and kept the chicken (or Lamb/mutton) nice and succulent, and the leftover oil doesn't go to waste as it makes an excellent seasoned oil. I find the water method can draw the flavour out of the meat, afterall that's how a good stock is made.
What's your thoughts on this, have you tried both methods?

Cheers,
Ken

Hi Ken

I must confess that i haven't tried the Glasgow method, due to time restrictions. there simply aren't enough hours in the day to do everything as it is.

I have experimented with breast, thigh etc, and I settled on only using chicken tenderloins, and the water, turmeric and salt works really well. It's quick and easy and customer feedback is good. The chicken is very tender, and easily absorbs the flavour from the curries. 

Agter trying C2go, CBM, and countless other pre cooked chicken recipes, I finally settled on the one that our tandoori chef taught me.

We simply boil chicken and add to the water salt and turmeric. It's easy and it works.

Boil until "just" cooked, or even slightly undercooked.

Sometimes simple is best, please try.

Quote from: bamble1976 on March 05, 2013, 10:08 AM
HI

Going to have a go at making this but one question...375g tomato puree....thats a lot of tomato as well as the passata.  Does this work naga??

regards

Barry

Hi Mate

I was a little concerned too when i saw Raj (our tandoori chef) putting all that tomato stuff into the pan, I thought he was off his head. And upon my first tasting, i thought and commented that it was like spicy tomato soup...........well it is kinda like that, but very more-ish. You just have to try it and see for yourself.

i quite like the idea of adding some cinnamon as somebody suggested, and also adding more coriander than cumin as suggested by Rich. I will try this on the next batch and let you know of any differences.

We cooked a batch yesterday, and i mentioned to raj that a lot of butter chickens have a wonderful smokey flavour. He took a piece of hot charcaol from the tandoor, placed in it a ss dish, poured on some ghee and sat it floating on top of the mixture then put the lid on for about 20 minutes. I think it made a small difference. Sometimes they will add cardamoms or cloves or cinnamon to the charcoal and it does impart a nice subtle flavour.