Splendid!

To my mind that looks the perfect colour and consistency for a Madras. (And I've yet to find a better Madras recipe than CT's. Those ingredients listed may seem simple, but that's all you need - and simple so often yields the best results.)

Quote from: Phil [Chaa006] on December 08, 2012, 11:55 AM
Two unrelated questions :

1) Why has he gone to the trouble of obscuring the word "Rajah" on the spice packets ?
2) Why take something that is already a blend (curry powder), which contains (in part) the very spices you are about to add [1], and then add more of the same ?  Why not start off with individual spices and then have complete control over the makeup of the final mix powder ?

** Phil.
--------
[1] For Bolsts' : Coriander, Turmeric, Chillies, Mustard, Ginger, Cumin, Fenugreek.

Good questions Phil.

1. Not sure. I don;t think he's trying to hide a trade secret, as the packets are readily identifiable, and as he says, available in any Asiona supermarket. Maybe he's under the erroneous assumption that YouTube has the same product placement policy as the BBC?

2. I have often had this same thought myself. Most mix powders call for a quantity of curry powder to be added - usually Rajah mild Madras. (Some also call for a small quantity of garam masala as well.)

The ingredients in Rajah mild Madras are: Coriander, Turmeric, Mustard, Bengal Gram, Cumin, Chillies, Fenugreek, Black Pepper, Garlic Powder, Salt, Fennel.

My best guess is that they use it in the mix powder simply because it brings small quantities of a number of spices that wouldn't otherwise be present.

I'll definitely ask the next time I'm in my local though! 

Quote from: curryhell on December 06, 2012, 08:15 PM

Like your thinking SD.  Hope we're going to get to see the porn a little later on 

Sorry to disappoint CH - I've been inexcusably useless in the photo department lately. Thing is, it didn't look significantly different to my standard chillified Madras/Vindaloo/Phal - i.e. chicken in a vibrantly RED sauce. The saag looked the same as it always does too, as did the dhal (pictures of both on other threads).

On the taste fron, however, the Kolhapuri Chicken was delightful, with so many layers of flavour that I lost count. It's dead easy, too, and satisfyingly hot thanks to the quantities of deggi mirch employed.

But like all the more trad dishes I cook, no matter how well they turn out they never quite satisfy my craving for a good old BIR Madras/Vindaloo/Phal.

Don't get me wrong - I'm fanatical about the more traditional styles of Indian cookery, and absolutely love it. But I can't help it. I'm a hopeless BIR junkie!

PHWOOOOAARRR!

Quote from: RubyDoo on December 06, 2012, 04:00 PM
I have the no 3 but invested in a no 4 to give a bit more space to do 'doubles'.

Yep - I'm a doubles man all the way. Even if I'm knocking one out just for myself, 26cm is my favourite size pan as it means I can make enough for two curries - one to eat straightaway, and one to put in the fridge to reach peak maturity overnight, and meaning that I only need to make some rice and a chapati or two the next day and I'm sorted. (Well, maybe a saag bhaji and a wee tarka dhal as well...  )

Right, back to the Kolhapuri Chicken, which I have to say is beginning to look and smell rather gorgeous!

Quote from: chewytikka on December 06, 2012, 03:08 PM
Not just an Ali pan - A 303 gauge Ali pan. My optimum pan is 24cm Omelette - wooden handled. 12 years old
and battered, replaced with an identical one last year and still running in.

Pots, Pans, Spoons, Chester Range, why this why that etc...etc...
Its all historic and simple evolution in BIR

You have to think CATERING KITCHEN and catering equipment.
Once you have that mindset, your on the first rung of the ladder.

IMO

Well said sir!

Not sure if anyone has tried the Sonex brand (made in Pakistan), but they're apparently popular in BIR kitchens.

http://sonexcookware.com.pk/product_image/1321617890.jpg

I've seen them priced at

Quote from: Phil [Chaa006] on December 04, 2012, 09:52 PM

Quote from: chewytikka on December 04, 2012, 09:44 PM
Once you've made a few Shag Bhajis or Shag Aloos with frozen leaf, . . .

Shurely shome mishtake (or Freudian frustrashion) . . .

Not at all! See: http://www.viceroybrasserie.co.uk/scripts/prodList.asp?idCategory=86 (scroll down to the bottom few entries...)

Quote from: getonthegarabi on December 04, 2012, 12:45 PM

Quote from: Salvador Dhali on December 04, 2012, 09:28 AM

Quote from: getonthegarabi on December 03, 2012, 09:26 PM
OMG!  Lamb Saag this weekend for sure.  Had a go several times in the past.  Fresh spinach or frozen block.  Just chucked it in the pan; never worked out.  This is totally new info for me.  Ali is the man!

Rob 

Rob, if you're into your saag do have a good read of this thread: https://curry-recipes.co.uk/curry/index.php?topic=7892.0 

I'm not mentioning it because I started it, but because of the subsequent development work from other forum contributors. For instance, although the Viceroy prepares their saag with no spicing (fine for adding to other dishes, such as saag aloo, lamb saag, etc), if you're wanting a saag bhaji as a standalone side dish, then it really does benefit from the addition of some subtle spices. Even just a touch of turmeric gives it a lovely lift into BIR heaven, but as CH and others have found, a little mix powder takes it a stage further.

Thanks Salvador.  Great reading.  I havent had proper saag in years.  It seems to have disappeared from many TA menus here, and where available served as a watery gloop.  I will be squeezing my defrosted blocks like a good un later on today. Also slicing lots of garlic in readiness for UBs naan recipe.

Rob 

Splendid! But do watch those pinkies when finely slicing that garlic - especially if using the highly risky and ill-advised mandolin slicing technique I favour (for reasons unknown even to myself. Perhaps I like living dangerously).

You're dead right about the demise of the saag bhaji, though there are still some places that knock out a blinder. On which point, well worth visiting (or revisiting) CBMs excellent Little India footage to see a true exonent of the dark art of saag bhaji at work: https://curry-recipes.co.uk/curry/index.php?topic=8196.0

Quote from: Edwin Catflap on December 03, 2012, 07:38 PM
One thing that amazes me is that if cooked right, all these hot dishes don't give you the ring of fire that I used to get in the past! No more "comfy bum" toilet paper from the fridge!

I'm sure this topic has been done to death already on this forum, but I make some stupidly hot dishes and the only time I've ever suffered from the dreaded ring of fire is after a hot restaurant/takeaway curry.

My theory is that it is caused by a dish in which the chilli powder is not cooked long enough. It doesn't happen all the time though. I've had the same dishes in the same restaurant and not suffered the RoF, and I suspect that it could be down to how busy they are / how quickly the dish is prepared.

At busy times curries are being thrown together at an incredible rate, so perhaps they're not being cooked for as long as they should on occasions?

Otherwise, it's a mystery!

Quote from: getonthegarabi on December 03, 2012, 09:26 PM
OMG!  Lamb Saag this weekend for sure.  Had a go several times in the past.  Fresh spinach or frozen block.  Just chucked it in the pan; never worked out.  This is totally new info for me.  Ali is the man!

Rob 

Rob, if you're into your saag do have a good read of this thread: https://curry-recipes.co.uk/curry/index.php?topic=7892.0 

I'm not mentioning it because I started it, but because of the subsequent development work from other forum contributors. For instance, although the Viceroy prepares their saag with no spicing (fine for adding to other dishes, such as saag aloo, lamb saag, etc), if you're wanting a saag bhaji as a standalone side dish, then it really does benefit from the addition of some subtle spices. Even just a touch of turmeric gives it a lovely lift into BIR heaven, but as CH and others have found, a little mix powder takes it a stage further.