Quote from: Razor on July 25, 2011, 05:02 PM
Hey Chewy,

Wow, that first pot made my eyes water ;D

So, how long ago did you obtain these pictures then mate?  I ask because they are still using the food mill.

Just out of interest Chewy, have you ever made your base with chopped onions, and if so, what was your findings?

Ray

Hi Ray
Foodmill pic, taken May 2011 near Ashington.  PM'd too me by a fellow cr0 member 

Take a look at my 1 hour pressure cooker base video
https://curry-recipes.co.uk/curry/index.php?topic=5606.0
The end result is still a sweet base but not as sweet as the 3 hour video.

SnS found the onion science here:-
Boil whole: sweet, mild
When small, whole, peeled onions are boiled in water, the onion produces a compound much sweeter than sugar. As with baked whole onions, alliinase's hot flavour doesn't develop.
https://curry-recipes.co.uk/curry/index.php?topic=2491.msg21705#msg21705
cheers Chewy

Quote from: Ramirez on July 25, 2011, 02:49 PM

Quote from: Ramirez on July 24, 2011, 09:22 AM

One question though, how long did you cook to get the onions to turn that colour? Obviously this is a '3 hour base' but not sure it that relates to the total time or just the initial cooking of the onions, et cetera. Could you clarify? I think I cooked for roughly 3 hours and my onions, although soft, did not turn that colour. Perhaps I was not aggressive enough with the heat.

Chewy - not sure if you've seen the above question or not. 

Hi Ramirez
Sorry I missed it. This is a duplicate answer, on Ray's Thread

It took me 3 hours in total, one lazy Saturday afternoon in March.

The first video I did, only took 1hour in total, and was not as sweet.(pressure cook 30mins)
If I want a really sweet base I leave the onions whole (pressure cook 30mins)

The point people may seem to be missing, is that there should be 90% onion in any base recipe.
The more onions the better/sweeter! If your want to mimic what they do in all BIR/TA's I know and probably in your local,
Boill them whole. @100 degrees!

Here's some random poor quality phone snaps
one with the foodmill in action

cheers Chewy

Hi Ray
You couldn't have explained it any better, the first time.

It took me 3 hours in total one, lazy saturday afternoon in March.

The first video I did, only took 1hour in total, and was not as sweet.(pressure cook 30mins)
If I want a really sweet base I leave the onions whole (pressure cook 30mins)

The point people may seem to be missing, is that there should be 90% onion in any base recipe.
The more onions the better/sweeter! If your want to mimic what they do in all BIR/TA's I know and probably in your local,
Boill them whole. @100 degrees!

Here's some random poor quality phone snaps
one with the foodmill in action

cheers Chewy

Quote from: Ramirez on July 24, 2011, 09:33 AM
Nice video Chewy.

Do you know what ingredient that is that goes into the pan first? Looks like frozen paste/puree of some kind.

What I would give for a gas hob like that! An electric hob just doesn't cut it in comparison. 

Hi Ramirez
Sorry, like I said, I don't have the exact recipe for this, the paste was fresh not frozen,
straight from a tub in the fridge. It's just the sweet, coconut, and almond mix they make up in bulk.
cheers Chewy

Hi All
A random video clip of a Restaurant Chicken Tikka Masala .
No recipe with this, just your imagination, the red sauce is Tandoori Mix and
definitely not Heinz Tomato Soup.
cheers Chewy
http://www.southtyneside.com/sizzler/ctm.html

Quote from: Ramirez on July 22, 2011, 07:20 PM
Right, I've finally completing this. I must say the standard is very high and I honestly think that the forum has certainly cracked this particular dish. Obviously, your preference will dictate what recipe you like the most, but there is something here for everyone.

It's been a while since I last had CTM from a restaurant, although I've always enjoyed them, but this group test really has rekindled my desire for the dish.

One thing I will say, however, is that this might be last group test I do. The cost, effort and time it took to do these really was significant and I really think we need to perhaps think about the format (again).

Hi Ramirez
These look great, a lot of work mate, did you cook these one after another or on different sessions.

The photos are some of the best I've seen on cr0.
well done, cheers Chewy

p.s. I've got a random restaurant CTM video clip which I'll post on the
Video section.

Hi Rich
Good post, looks great, who you inviting for dinner.
Just an observation on your technique, if I may.

26 Min's seems quite along time on the hob.

In true BIR style, the veg would be par cooked
and the finished dish would only take about 6-7 minutes
on med to high heat.
Everybody cooks differently, but my understanding of Jalfrezi
is a quick fry up.

Just a suggestion, not a critique.
cheers Chewy

Thanks for the comments lads
Really simple, fresh and healthy dish to do.
Loads of flavours, but nothing overpowers the taste of the fresh flaky Salmon.
My sweet and spicy pepper relish, refreshes and compliments this dish spot on.
cheers Chewy

Hi Russell
Trawling the shops today looking for the freshest stuff, I picked up a really nice piece
of Salmon, well I would usually marinate it in a tandoori or tikka mix, which is always great.

Then I thought, I'll just pan fry it with a spicy crust instead.
I roasted off some coriander and cumin seeds, then pounded them quite coarsely
(lovely nutty aroma) for the crust. Then I thought STOP, as I had just bought a new jar
of Shrimp and Chilli powder, I thought that, that would make a nice crust with a bit of a kick.
So then, I couldn't make my mind up which crust to use, so I ended up using both. Ha Ha!

Seasoned the Salmon, dunked and squashed it onto the crust, popped it into the pan, crust side down
on hot olive oil and just let it sit for 4 minutes on a medium flame. Flipped it, and gave it 3 minutes on the skin side.
Moved it about a bit in the last minute to baste the sides, plated it, added my secret relish
and let it rest. while I took the photo.

Scoffed the lot, a mixture of flavours, but all good. The coriander and cumin side had it with the crunch,
but the shrimp and chilli was the winner with the flavour.

So, what am I going to try next? Your right It never ends Russell.

cheers Chewy

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