Quote from: Razor on August 16, 2011, 05:07 PM
Hi Chewy,

I'm gonna give this one another try tonight.  I have made it previously but I think I over done it with the tom puree and worcsestershire sauce so, if you don't mind, just a couple of questions mate;

1) How much water should I use to mix with the 1 tbs of tom puree, assuming that my tube of double concentrate is ok to use?

2) Is this recipe intended to be used with your base gravy, and if so, roughly how much?  I have them portioned up in 350ml batches.

Thanks for your help in advance.

Ray

Hi Ray
The Zeera.pdf and my Madras Video Recipe are roughly one in the same.
1. To be exact I've just mixed some tomato puree, with my new measuring spoons!
2 tbs of water to 1tbs of tomato puree.
My base O.K. if not it will work with any mild onion gravy. A portion for me, is 2 ladles, 300ml.
Just a dash of worcestershire, 4-6 drops.
Shock Horror, I ran out of Kashmiri Chilli Powder and went to four of my local shops
and nobody had any. I'll have to make do with Degghi Mirch, but its not quite the same. bummer.
cheers Chewy.

Hi Abdul
I'll be with everybody on cr0 in thanking you for all your effort
in producing and posting your recipes.
Just one point, posting new recipes on this same thread makes them difficult
to find, for instance I completely missed your Chicken Saagwala dish.

Some recipes become hidden and probably lost in posts with an obscure title.

I think its easier for members to find and tryout, if a recipe is posted in the right place, especially if its a new member or a member has been away on holiday etc...
They will definitely struggle to find what's been going on.
Hope this makes sense...

cheers Chewy

Hi Ben
Welcome to the curry community, I often retort, if I get any negative remarks about
my love of making curry and Indian food "What better way, to get your five a day"

Seriously, apart from wheat, what else do you have to avoid to maintain a healthy diet.
We may be able to help in your choices.

cheers Chewy

Thanks Stephen
I'll have to do a 3D Vid or a Blue Curry next.
Fantastic feedback on the regional Korma variations (Thought I was going NUTS for a moment)
The Mirch Korma looks interesting, I might give that go, just to see if it works.

The new pan, just getting some supplies at local asian supermarket and there it was waiting for me.
I had to look twice at the price, at only 5.99 gbp and it works a treat on this rubbish designed hob.
My Meyer 22cm tends to tip off the rack, if I'm not careful. So I'm a happy pan man again!

cheers Chewy

Hi All
Regional differences abound, and like Ray mentioned, recipes and methods have changed over the years.
I wonder what other ingredients Mogul dishes haven't got in them anymore, especially down south.
Kashmir was cooked with cashew, banana and some places used Lychee's
Malayan was cooked with banana and pineapple,
Be interesting to know what people are missing out on these days
cheers Chewy

Quote from: JerryM on August 13, 2011, 03:42 PM
this dish did not disappoint. a real big thankyou to Chewy and the boss.

i put sylheti on the yellow sticky recipe but have now put bahar.

the green Hari is crazy. it should not work but it does. i will still go for Chewytikka's recipe going forward though.

the naga sauce is a real gem - i ended up adding 2 extra tsp (3 off in total).

this recipe is a personal fav and is a keep. special for sure.

ingredients togo

Hi Jerry
Looks great and not too much dye in there, judging by the photos.
Your precooked onions look good, is there only haldi in there?
Curious to know why you've renamed it Bahar. I've heard the name before
but have no experience of a restaurant Bahar dish?
great effort
cheers Chewy

Hi Tempest63
This is a Pakistani Handi recipe (one pot curry) It's not a recipe for BIR curry base.
Which are mainly Bangladeshi and use Onion Gravy as curry base.

I think Rick Steins learned a lot since this early episode.
I loved his Jaunt to Bangladesh
cheers Chewy

Quote from: Panpot on August 14, 2011, 12:10 PM
I bought myself enough to make two batches of Abdulmohed's base. I also decided to make a half batch of the spice mix but even that I suspect is way too much for the average contributor here unless you are having curry every day. If it works for me in future I will make quarter batches. Anyway I have now made two batches of the base. It has a pleasant taste but certainly needs additional water before blending as it is too thick for me. Having said that once it was about right I got 17 portions in bags and into the freezer from the first batch, so I am more than happy with that. I am however confused with the book in that there is no mention of the Tarka and it's not used in the recipes indeed not may use ginger and with no bread or rice recipes I feel it would be disappointing for a beginner. Also I would have expected to see a recipe for a Madras, so I am delighted to have yet another book or in this case a booklet but would be more inclined to follow the authors post here. I feel that Abdulmohed should post here understanding that most if not all of us are looking for additional insights or definitive BIR recipes and should not assume we would be beginners as the book kind of does. Clearly I have yet to have a go with the recipes and will do so sometime soon. I don't want to waste precious time and effort cooking The Madras on page four if it has been adapted for beginners and home kitchens rather I would be grateful for any Madras loving and proficient member here to comment either having tried it themselves or who from experience can give a reasoned opinion on it. They say life is too short to drink cheap wine but life is too short to cook inferior curry when you already know how to get it right for your own regional taste buds. I am genuinely grateful for the opportunity to stock up on another base and for these posts and recipes but I do want my first Madras ever to be on the mark in terms of our high standards here. I hope this helps and if any additional input can be given to those of us who are very confident in our reproduction of BIR quality to better use these recipes then I am sure it will be appreciated. Cheers Panpot

Hi Panpot
Abdul's Madras is very similar to the Madras I know well, here in the Northeast.
I think it would be worth your effort, to give it a try.

You could possibly compare the two, especially when you have all that base to play with.
I've posted my Madras video recipe, it explains the Tarka technique here
https://curry-recipes.co.uk/curry/index.php?topic=5634.msg55685#msg55685
On joining cr0, I posted a pdf recipe, which I made from footage at a local restaurant
https://curry-recipes.co.uk/curry/index.php?topic=5376.msg53069#msg53069
Hope this helps.
cheers Chewy

Quote from: Razor on August 12, 2011, 01:04 PM
Hi Chewy,

Thanks for clearing that one up mate.  If I'm being honest, I've always had my best results making Korma with creamed coconut than flour but I was never convinced that it was a genuine BIR ingredient down to the expense. 

Did/does the BIR's that you frequent use creamed coconut Chewy?

Cheers Bud,

Ray

Hi Ray
Right again mate, Coconut Flour mainly for Korma's, but they do use the creamed coconut
in more pricey dishes and again it depends on the Chef and his recipe's.
cheers Chewy

Quote from: Razor on August 12, 2011, 12:41 PM
Hi Chewy,

Another brilliant video mate.

Just a bit confused with regards to the coconut element though.  On your video the ingredients list states 'creamed coconut' which to me, is the block.  However, your ingredients list below states 'coconut flour'.  What did you actually use in the video?  It looked like crumbled creamed coconut.

Just on other note, please guy's, lets not get into the whole 'what is coconut flour' debate.  It's been done to death over and over and over and over.............. ;D

Ray

Thanks and well spotted Ray
Yeah, it was the end of a packet of creamed coconut I had at hand.
And after all I am a bit old school ;D

p.s. If anybody has any nut allergy's. Don't eat this :
cheers Chewy