Quote from: daddyL on September 20, 2011, 01:42 PM
Onions and....

Hi daddyl
Welcome to the forum, good post and very accurate to my experience.
Infact in July, customers at two of my friends restaurants. were
commenting that their usual curries were too sweet, I never asked
how they corrected the problem, but lately I use cauliflower greens to add an extra savoury edge.
Still on onions, another friend who has an allotment, who I've had
some amazing produce from, told me that he lets his onions dry out
for at least five weeks before he bagged them. I'm pretty clueless
but I would love the opportunity to grow my own veg.
But allotments around here are strictly deadman's shoes.

cheers Chewy

Hot - Sweet & Sour Chutney
Wow, made a flavour bomb chutney out of a few ingredients I had at hand,
using Golden Raisins as the base and for texture.

Ingredients and measurements
A 200ml glass of Golden Raisins
1 tbsp Cider Vinegar or any other, I should think.
Pinch or 0.25 tsp Salt
Pinch or 0.25 tsp pepper
Pinch or 0.25 tsp Kashmiri Chilli Powder
A couple of fresh Green Chillis or more if you can take the heat.
1 tsp of Tamerina
1 tbsp of runny Honey

What I did.
Put the raisins in the blender
Add the chopped Green Chillis
Add the Tamerina
Add the Runny Honey
Dissolve the powders in the Vinegar
and add it to the blender.
Blitz it all for a couple of minutes and you end up with a
chilli Jam type chutney, that's the one on the right in the photo.

The one on the left in the photo, I made into more of a sauce, by adding
boiling water to the Raisins before blending.

Both very spicy, ideal with your poppadom's.
I'll be trying this with some juicy Dates or Figs, when I get some.

Give this one a go Jerry
cheers Chewy
------------------------------------------
Well spotted Martin

Hi Wickerman
Just freeze them uncooked and cook from frozen
cheers Chewy

Hi All
Getting back to Wickerman's OP.

It looks like we have three options to "flavour" our curries.
Ally Oxide / Rust / or a bit Teflon Coating

I'm not sure which flavour I like the best, but I am used to
the Ally Oxide, as NorthEast BIR's favour Ally Pans.

The black steel pans are used more as frying pans, rather than Curry pans.
And back in the day, I remember they were used for frying the Pilau Rices, Steaks and the best Mixed Grills ever.

cheers Chewy
More on curry pans here:
https://curry-recipes.co.uk/curry/index.php?topic=5632.msg55676#msg55676

Phil
Sulphur, Rotten Eggs, it tastes like the smell of. if that makes any sense 
It also leaves a lingering after taste.
I like Chaat Masala, and Black Salt is one of the main ingredients.

There are loads of traditional recipes that call for it and when I'm
doing BIR curries I add it when I want an extra sourish flavour to the sauce.

cheers Chewy

Hi All
I've been using Supreme Brand by Lubna foods Bradford.
Really good products and good prices.
May be hard to find as there internet profile is nearly zero.

But there Mango pulp is by far the best I've ever tasted.
Examples -
100g Black Salt 49p -
100g Methi Powder (white) 49p -
50g Whole Star Aniseed 69p -
and a 300g bag of Deggi Mirch only 1.59p -

Well worth looking at if you can find it.

cheers Chewy

I clean forgot about this, was a really good laugh that day.
The video was captured by someone from the college, with a tiny camcorder.
I'll be going to the regional final with Kohinoor next month, should be fun. ;D
cheers Chewy

Hi All
Fresh Coriander Timeline

I'm trying to establish when fresh coriander was introduced into our BIR curries.
I've got it down to the late eighties, early nineties in my memory, but it may have been earlier in other regions.

Anybody got any memories of the first time they tasted Coriander.

cheers Chewy

Back to normal with a Turbo boost too, well done Admin ;D

Hi Bob
Welcome to cr0.
Just read through this base recipe and there seems far too much spice involved, for only 5 onions and 1 pint
of water, no wonder it's turned out thick and heavy. I think you could easly add another 2 pints of water, without
affecting the spice/ flavour level. In fact it will probably improve the taste. A final point, after you've thinned this right down, pass it through a seive to remove all the whole spice fragments and any other gritty bits and pieces.
Your sauce works best if it's a thin passata like consistency.
Cheers Chewytikka