All the "book" recipes come out too thick
Secrets, Pat Chapman, Bruce Edwards,100 Baltis and the Kushi one.
I don't know why
The consistancy, of all the ones I have seen first hand, is very runny (like a cup of tea)

Quote from: DARTHPHALL on January 04, 2006, 09:13 AM
it doesn't transform a home made Curry into a BIR Curry.

On it's own, it doesn't
But I have seen it in a takeaway
It is used as the curry powder part of the "restaurant spice mix"
There are loads of different makes and they are not all hot
The one I use is no hotter than a standard "East End" Madras curry powder
The ingredients are:-
paprika,turmeric,coriander,garlic,cloves,fenugreek,mustard,ginger,chilli,black cardamom,curry leaf,fennel,cummin,black pepper,ground cinnamon,edible oil
I bought a "small" 400 gramme pack, but it also comes in wacking great catering packs too.
I wouldn't make the assumption that all curryhouses use it, but certainly one does

I had a theory that white cabbage might be part of the "taste"
Yuck!!
It's definitely not

Is it a chilli & garlic mix?

I have never seen it like that before
All the restaurants use is "Pataks Kashmiri Masala"
They get it in giant catering jars about 600mm tall
I use a small jar of the same stuff
It says chilli & garlic paste on the front label
It's a thick saltly paste
Who makes yours?

Quote from: DARTHPHALL on December 30, 2005, 09:14 AM
I've got moist version you add Vegetable Oil to & make it into a paste is this the same Pete ?

Hi Darth
            Could you retype that question? Sorry

Quote from: steve e on December 29, 2005, 02:12 PM
Hi Pete.
Out of interest what was the ingredients for the red paste for ctm,curiosity has got the better of me,
even though you were not happy with it, i am interested to see if it stacks up to my local takeaways reply.
Happy New Year To all
steve e

Masala Sauce

for 4-5 portions
1250g peeled chopped tinned tomatoes
90 ml fresh single cream
1/2 kg sugar (this mix is really sweet)
100ml bottle kewra water (this smells more than it tastes, I found it overpowering)
1 tbsp garlic paste
1 1/2 tbsp ginger paste
1 1/2 tbsp kashmiri masala
2 tbsp concentrated mint sauce (this is far too much, unless you like mint sauce curries)
2 tbsp english mustard (not powdered)
1 tsp almond oil
2 1/2 tbsp ground almonds
4 tbsp coconut powder (bengal cuisine use this stuff)
200ml coconut milk
pinch of red and yellow colouring
1/2 teaspoon chilli powder
1 1/4 teaspoon turmereic
1/2 teaspoon cummin
1 teaspoon coriander powder
1 teaspoon curry powder
1/4 teaspoon ajowan (lovage seeds, use thyme if you have none)
1/2 teaspoon pomegranite (buy these & you will have them forever)
1/4 teaspoon of black cardamon
1/4 teaspoon of green cardamon
1/4 teaspoon of cinnamon
1/4 teaspoon of ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon of black pepper

Simmer for 3/4 hour then puree
Watch out the mix doesn't stick to the pan

Now you've got to make the ctm

1/2 teaspoon oil
1 teaspoon ghee
1 teaspoon mustard seeds
2 chopped garlic cloves
1 portin chicken tikka
1 teaspoon spice restaurant mix
pinch of salt
1 teaspoon almond powder
1 teaspoon coconut powder
1 teaspoon sugar
1 teaspoon english mustard
5 tablespoon masala sauce (see above)
1 ladle of curry base sauce
fresh cream and coriander to garnish

Heat the ghee and oil in a balti bowl
Add the mustard seeds, garlic and reduce heat
Add the chicken tikka, spice mix, salt, almond & coconut
Stir then add the masala sauce and curry base
Increase the heat and cook 2 to 3 minutes
Add the fresh corinder and cream
Serve

The red masala is very sweet and perfumed

OK, so who's going to order?
I tried to cook bombay duck
It was the early 80's, and I admit I knew very little about indian cuisine
But I loved eating this in restaurants
I thought it was on a par with crispy bacon
It was light , crispy, very salty with this unique aroma
I never managed to cook it right at home, and it really stunk out my flat
I believe it is simply deep fried
If you have got a deep pan fryer, and can spare the oil, it should be really straight forward
I reckon the oil will be a bit flavoured afterwards!
I tried grilling it too (bad mistake)
It used to come in about a pack of thirty, wrapped around with plastic and string.
You can buy other types of dried fish still
That's never been banned, it's called "salt fish" (it stinks as well)
They are for Jamaican recipes so I don't really understand why bombay duck was such a problem
This salt fish needs to be soaked in several changes of cold water
I am surprised that Bombay duck isn't back in restaurants, maybe it's been too long out of the scene.
I was talking to an up an coming takeaway owner
He's only about twenty five years old
So Bombay Duck would be something way before his time

Quote from: DARTHPHALL on October 14, 2005, 07:33 PM
Yes Ive tried the other way !!!
When you wash the Rice to cool it several times you rinse away all the taste so it becomes rather superfluous putting the Spices in at the begining.

Why would you want to cool it down?
If it's microwaved back, it actually improves it's fluffy texture
Or you could have it hot there and then
All the spiced water should be absorbed into the rice, that's why it's so nice
There should be no water left over
If there is, then you have used too much
Boiling the spices with the rice brings out their full flavour
Most restaurants also add a little garlic ginger puree to the water too

Quote from: curryqueen on December 26, 2005, 02:20 PM
? I take it you have had your vindaloo over christmas?
Bought or made Pete?

I got some frozen vindaloos out
I'm dying to try out some new recipes, but I am getting too many complaints about the smells.
Everybody's coats and scarves are stinking of curry.
I want my own little curry hut at the bottom of the garden!