Is this not also the marinade for Chicken Tikka?

W

They do look yummy CH, I happen to have a very cheap deep fat fryer and its worth every penny, you get to keep the oil stored whilst not using it, but the best thing is the temp gauge, its foolproof for me, 5 mins at 150 then another couple of mins at 180 til golden gives perfect results every time

I wonder if T/A or restaurants use ketchup as an ingredient, the last time i made this dish i used C2G's red onions which is mango chutney chilli powder, red colour and kalonji seeds. Was sweet and tasty still without ketchup

W

Am partial to the old jalfrezi and that looks lovely to me CH, no gravy issues this time then eh?, looks to me as though you've used less oil which may have contributed to the issue yesterday possibly?.

Yummy

Ive just made the chicken tikka roshney with this base having followed the zaal lesson video and whilst i dont know what the original should taste like (as ive never had it before) the resultant curry, for me,  turned out 100% bir and i would happily receive it in a restaurant no problem! The heavyish undertones of a homemade curry (for me the 5%) were not there, nor were they there for CH's NIS recently made. (sorry no pics of this one just demolished it ;D)

A BIG gravy lesson for me was the consistency, no doubt this is why some previous efforts were a little heavy and I have to say the 3 ltr base i made was a lot less spiced than when i first made it using the youtube video. I suppose thats the benefit of reading specific amounts as opposed to guessing pot sizes etc.

I have to say I, for one, am well made up with the results and whilst I feel i was always on the right lines, a few tweaks here and there have made me one happy bunny

I just hope it continues and not just flukey  

W

My last curry was your NIS CH with julians base and was well impressed, perfection for me. I'm trying a jalfrezi tomorrow night so will see how that goes.

I see funny symbols on your posts too

W

Quote from: George on April 10, 2012, 11:57 AM

Quote from: Aussie Mick on April 10, 2012, 10:21 AM
"A very nice curry" sounds good to me though..
CA and Cwewy's recipes also give a very nice curry.
I'm gonna get meself a pressure cooker tomorrow and give this one a go. 
I wish we had an Argos here in Perth though. Cheapest I have found here is $175 for a 9.5 litre pan.

Here's my expectation or prediction, for what it's worth - my hunch is that, in six months time, pressure cookers will have been forgotten or put back in the cupboard in terms of cooking base sauces or anything to do with BIR food. C2G may have found a time-is-money type saving by using a pressure cooker in business but I doubt very much if equal or better results can't be obtained by cooking at normal pressure for normal times like almost every other BIR does. If pressure cookers are essential in this context why haven't they been seen much before in BIRs?

I dont disagree with you there george, and agree that the pressure cooker method isn't going to give you better results than the conventional method. If my days were to be spent working 8 hrs in a takeaway then conventional cooking would apply, however, trying to juggle an already busy working day along with bringing up a family, then saving a couple of hours making a base sauce works for me

W

Quote from: emin-j on April 09, 2012, 09:39 PM


Hi nj, yes tried all levels of frying including burning  : could be cooking down the curry's too much I suppose but still need a fair bit of mix to produce a reasonable flavour, the c2go base is quite highly spiced but I still need a fair amount of c2go mix powder for the flavour.

Just wondering emin-j are you making his base as per the ebook, or as per his youtube video?

The reason i ask is i thought the youtube video whilst very good, is a bit vague on some elements, eg pot size and spicing, whereas the ebook is more in depth regards quantities and consistency (indeed i thought my 1st batch as per video was well overspiced, but not so when following the ebook). Also, the last batch of base i made was much more thinned down than i would have thought to be correct, but the resultant curry was delicious! and consistency spot on.

W

Quote from: haldi on April 09, 2012, 06:01 PM

Quote from: Whandsy on April 09, 2012, 05:56 PM
I have made this 3ltr base but using the pressure cooker methodW

If I make this again, I'll try a pressure cooker
Saves a lot of time
I would like to see this Syrupy deposit at the bottom of the pan
That never really happened, cooking it the way I did

I have made this base twice now, the 1st time was a couple of months ago watching his youtube video and i got the spicing and texture wrong so didn't come out great, however the bit that truly amazed me which i believe i did get right was the original cooking of the onions, after about 2 and a half hours you could literally see the sugars oozing from the onions, another mistake i made though which wasn't pointed out in his video was i left the lid off the pan which would result in loss of heat and some liquid reduction. The whole process seemed to take hours.

The pressure cooker method is the way forward for me as the softness of the ingredients after such a short time need to be seen to be believed

In fact i'd be made up if someone were to start a new thread ("anything other than curry") of course, with pressure cooker recipes. Ive just made a chilli in no time!

Anyway i wont take it off topic any further, point is I'm sold on pressure cooker base

W

I have made this 3ltr base but using the pressure cooker method, i would describe the smell as going from a bit acrid to a deep savoury smell, it was my 1st go with the newly purchased p.cooker and wasnt entirely sure about the heat setting, but the smell seemed to happen after about 35 mins and when the lid came off, the contents were soft as ive ever got them to. The resultant curries were delicious and noted on CH's NIS thread

W