Quote from: Naga on March 01, 2013, 04:54 PM
You're a canny businessman, Mick! More power to your elbow!

Thank you Sir.

BTW, i never did get around to posting a picture of our rice.

Tis is it. I was a batch of around 30 portions of rice. There was a pack and a half of Shan pillau biryani mixed in, along with dry spices and rose water flavoured colouring. Very nice indeed.

Yeah Frank

I am always amazed at the amount of dirt that comes out of the rice. Lentils are even worse...lol.

I've seen weevils in flour, but never in rice, but our rice doesn't sit around for too long, we buy it and within the week it's cooked and gone.

SS, it can't be geographical as the rice that I and you are buying are coming from the same area. Australias border and quarantine restrictions are FAR stricter than UK, but every rice batch i have washed is filthy. I didn't realise HOW filthy rice was until I started washing it.... But like I say, if you're happy with it, go for it.

i'm sure boiling water will kill all parasites/germs/god knows what ever else is in there, so it's really not too much of a worry. i don't think it can make you ill. I am just so much happier giving it a good old scrub these days 

Getting back on track, I watched the video, and as it haoppens I was looking for a recipe to put up as our new "Chef's Special" for this coming week. I made a list of ingredients and cooked one as soon as I got to the shop.

Of course, once cooked it had to be eaten.........

Very, very nice indeed. I posted on our FB page and included a photo that this was the new special dish and we sold a shed load tonight, with very favourable comments.

THANKS JULIAN!!!

Hi Stonecut

An Aussie butter chicken, is like a spicy tomato soup, with a very sexy creamy smokiness added to it. Normally quite mild, but some places I have been, it has been served quite hot.

It's hard to really describe the taste, it's something you have to try. There is a reason that this is the most popular curry in Australasia by a country mile.

Try this recipe and see what you think.

LOL Phil.

I was thinking similar thoughts, and chuckling to myself that if we did serve it to vegetarians...................... ;D

Anyway, it went straight into the bin, our supplier couldn't be more apologetic, and provided a replacement bag.

It just struck a chord with me, as I used to follow Julians recipe and never wash rice, now the thought of NOT washing it, makes me feel sick

Just thought I'd share this for the people that don't wash their rice.

Again, I ain't preaching, but this batch of rice was washed 10 times before cooking and LOADS of crap came out of it. During cooking, we could see, all these little black specs appearing on top of the water, and they were dead insects....YUCK.

We binned a whole 20 kg batch of rice. Luckily, it was just that one bag that seemed to be contaminated.

Quote from: chewytikka on February 27, 2013, 12:25 PM
Did you used to be GOTG, Rob?

Looking good, was it mainly dried Methi or frozen Methi/Saag or maybe a bit of both?

Did your Chef explain the difference between Tindaloo and Vindaloo

Good call Solar, If anybody wants to learn Geordie BIR, I've got full access to at least
20 BIR kitchens, 40 plus Bangladeshi Chefs, I could easily set up Gora training days.
Curry by the Sea ;D Bring your own Whites and Chef's Spoon ;D
Everybody could write their OWN book.

cheers Chewy

Hey Chewy, i would be very interested in this.

I could claim it as a business expense.........

Serious, when I can teach someone to cook curries to the standard that i want to see go out the door, I'm on me way over mate.

Thanks Rich I have to say I made a complete balls up of that recipe. I rushed it and forgot to get things in the right order, so if anyone is interested I'll do it again (properly) now.

BTW Rich, it is a very popular seller for us now. we sell about 4 times as much butter chicken than we used to when we were making BIR style. Thanks for the tip, I'll try more coriander than cumin next time.

Here goes:

To make 16 litres:

- About 8 tbsps Garlic ginger paste (65% garlic/35% ginger)
- Half a litre of oil
- 4 tbsps Coriander powder
- 4 tbsps Cumin powder
- 2 tbsps salt
- 2 tbsps Cardamom powder
- 2 tbsps chilli powder (kashmiri)
- 1 tsp hot chilli powder
- 1x3kg tin tomato paste (catering size like you buy in cash and carry)
- 1x3kg tin tomato puree
- 4 tbsps tomato ketchup
- A good handfull of methi leaves
- 12-14 tbsps sugar
- 0.5 kg butter

Method:

- Heat oil then add garlic and ginger and cook through
- Mix spices and salt together with water to make a paste and add to pan and cook through
- Add tomato paste and puree and about a third again of water.
- Cook until oil seperates about 30- 40 minutes, (a lid on the pan for the last 15 minutes or so helps)
- When oil releases add a methi (rubbed between fingers), ketchup and sugar and continue cooking for 10 minutes or so.
- Add butter and cook a further 10 minutes.

This is your butter chicken base. Some establishments would also add cashew nut gravy, but we don't as this would spoil in 2-3 days. our batch will last for a week.

If a customer orders a butter chicken we ladle about 360 ml into a pan, heat through and then add a good dollop of cream. Add chicken tikka and thoroughly heat through. Serve with flaked almonds, coriander and cream.

I was sceptical at first with all that tomato stuff in there, but I'm a fan now. if I'm having a butter chicken, I'll add a little base gravy to the pan, and a 1/4 tsp chilli powder. Cook for a couple of minutes and then add butter chicken sauce. it gives it a nice little heat lift for me. ;D

maybe i will introduce a "Butter chicken phall to our menu???

Nice one Bob.

They both look the business, but that tindaloo looks so feckin good. I'm not a hot curry person but i could have a couple of naan dips into that before my mouth was on fire. I couldn't resist doing it.

As others have said, if you are happy to share....................DO IT