Quote from: Phil (Chaa006) on October 16, 2011, 03:42 PM
As is fairly commonly known these days (it was far less well known when I started eating curries almost fifty years ago), "Sag Aloo" doesn't necessarily contain spinach : the name of the spinach-specific variant is "Aloo Palak".  Well, despite the fact that it doesn't /necessarily/ contain spinach, that is the only green vegetable that I have ever used to make it

Hi Phil
This is a bit confusing. can you explain...
I think if I ordered a simple Saag Aloo and it arrived without any Saag,
it would be winging its way straight back to the kitchen.

Saag dishes contain Spinach, if ordered in Bangladeshi run BIR's
Palak dishes contain Spinach, if ordered in Pakistani/Indian run BIR's

My latest veg fad is Cauliflower Stalks, cooked AL dente in a Handi Beef Curry or a Bhuna Chilli Beef . I even use the stalks in my curry base now,
instead of my usual white cabbage.

And to think, I always used to bin it - dumb!!!
cheers Chewy

Quote from: madmatt on October 17, 2011, 02:40 PM
I look forward to your '5 base'  test mate, and your opinion on my korma, and my base(And my rice lol)
The korma does not need to be mild, as always you can pep it up a bit and it is really good(Im a vindaloo man normally, so like it spicy)

Funnily enough am mate and I had a take away on friday, and we had a vindaloo, and a new one to me called a 'Naga Chicken'
I know naga's are supposed to be the hottest of hot, but the result was the vindaloo IMO was slightly hotter, but the flavour of the Naga dish was fantastic.

I've not seen any recipes for this, but am determined to find it.The taste of the chillies was intense, but the heat not overpowing.A real winner.(from a new TA also-in a village near me called 'Deadmans Cross')

Good luck with the tests mate, and I look forward to the results,

Matt

Hi CH
You rice looks spot on, what brand do you use?


Hi Matt
Get yourself a jar of Mr.Naga, its what BIR cooks use to create
Naga dishes, like your "Naga Chicken". only half a teaspoon will
give you the Naga flavour.
https://curry-recipes.co.uk/curry/index.php?topic=5591.msg55597#msg55597
I use it in lots of my restaurant recipes.
https://curry-recipes.co.uk/curry/index.php?topic=5834.msg57818#msg57818
cheers Chewy

Quote from: bamble1976 on October 14, 2011, 04:18 PM
Hi All

I have been asked to make a chicken malaya which on reading an indian menu is basically a korma with the addition of some pineapple chunks and banana.  Is this correct??  If not, does anybody have a tried and tested recipe for it?

I am sorted on a Korma recipe.

Regards

Barry

Hi Barry
Like all traditional BIR dishes, it seems to vary from region to region and chef to chef
but in my experience a Malayan usually has Banana, sometimes Pineapple and even (back in the day) Lychee's.
In some restaurants its also garnished with a few Cashews and Golden Raisins.
Korma, Malayan and Kashmir are very close to each other, the different fruits, just separate them.
cheers Chewy
E.G. Confused curry ;D

Quote from: weroflu on October 12, 2011, 07:29 AM
<<Add qtr of your warm base gravy and stir/mix well.>>

the quantity for base gravy was never listed.

Hi weroflu
Welcome to the forum
All my recipes are restaurant style, single portion dishes.
Usually 300ml of curry base sauce on average.
Watch my video recipe here
https://curry-recipes.co.uk/curry/index.php?topic=6039.msg60058#msg60058
cheers Chewy

Quote from: Curry Barking Mad on October 10, 2011, 11:30 AM
Hi Chewy,
I've been using similar stuff by different manufacturers for some time,
I'm assuming it's similar in that there are no added ingredients?
It is so easy taking one block of each, thawing and mixing, instant garlic/ginger paste.
Cheers,
Mick

Hi Mick
Yep, 100% pure, nothing added.
Really handy, quick and cheap.
I usually, drain the water, once thawed
and add salt and veg oil to preserve it.
I'm definitely going to try some other TAJ products
cheers Chewy

Hi all
Looking for some frozen Saag in ASDA, came across TAJ brand frozen Ginger&Garlic.
With the prices of everything being hiked up, it seems weekly
this was a pleasent suprise at 97p a packet.
This is an excellent product and a great standby.
cheers Chewy

Hi Suspire
Reads like genuine advice, simple Vindaloo, cooked on high heat with plenty of Ghee/Oil.
Adding Salt and Black pepper powder in the tarka, would finish it.
Looks spot on and I like the stoneware too!
cheers Chewy

QuotePs whats in a jal mix?

Hi ELW
I would be interesting to know how you get on with this, as I have never
cooked bitter gourd before.

Here's my Jal Mix aka Red Masala Mix
4 tbsp Yoghurt
1 tsp each of three Pataks Pastes
Tandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)

I add this in a few of my curry recipes, giving that familiar restaurant tangy flavour.
more here:@2.32
https://curry-recipes.co.uk/curry/index.php?topic=5699.msg56564#msg56564
cheers Chewy

Hi ELW
Welcome to the forum
I think Masaledar is a Punjabi term, meaning spicy, tangy, full of flavour etc...

Punjabi run BIR's can be quite different to Bangladeshi BIR's
but I'd hazard a guess it's Tandoori mix or Jal mix that gives it it's flavour and colour.

The few Punjabi restaurants I've been in, all you can eat, buffet style
tend to have the same background taste to all their curries.

I might be wrong but I've always put that down to Bassar Mixed Powder.
If your trying to replicate a Pakistani curry, it follows you use their spice mix.

Amchoor Powder is a secondary spice and I suppose It will be used Chef dependent.

The three google reference's to "Raan Masaledar" are the identical recipe

cheers Chewy

Quote from: Graeme on September 20, 2011, 07:28 PM
very good :-) does anyone know where i can get
the white small sauce cup/pot made at 4:46 sitting in the
centre of the clip. I have had it with mint sauce in it for starters
and its a great idea and easy to pour with instead of using spoons etc.

I have been after one for ages but could not find it anywhere
any suggestions welcome :-)

Ha Ha just seen the closing credits ;D

Hi Greame
I have the actual pan.
It came from Crosbys over in shieldfield.
www.crosbys.co.uk - They are basically trade, but the last time I was there, they seemed to be setting up a bit retail.
made by http://www.churchillchina.com/cuisineproductdetails.asp?productId=97
cheers Chewy