Quote from: Axe on May 25, 2011, 12:48 PM
Its making me hungry!

What does the Olive Pickle taste like? Please don't say olives. ;D

Hi Malc
Has a really strong pungent flavour, 63% Green Olives, strong on mustard oil and seeds, plus loads of other pickling spices. Much more like a home made pickle.
A lot less processed than say Pataks Chilli or Lime pickle.
My recipe calls for Olive Pickle, but you could use any Indian pickle that you like, to achieve an Achari Dish.
Cheers Chewy

Hi All
New recipe for you, if you like it Hot, Sweet, Sour and Spicy.
(Not one for the Korma/CTM club)

Ingredients
3 tbs of Veg Oil
1tsp G&G paste
1tsp Mixed Powder
1tsp Kashmiri Chilli Powder
1tsp Amchur Powder (Mango)
2 Fresh Green Chillis
A quarter of each Capsicum Trio & Red Onion, chopped Tikka size.
Handful of Chopped Coriander
1 heaped tsp of Olive Pickle ( Pran, Authentic Bangladeshi Brand)
Half a tsp of Mr. Naga hot chilli pickle

Tip for par cooking the veg: Drizzle a little olive oil, over capsicum and onion, cover and half cook in the Microwave. Just 2 minutes @ half power, say 500.

Method
Cook Bhun style, adding Curry Base gradually, cooking down, then adding more, repeat..etc, until you get a fairly dry finished dish.  Watch the Video and you'll get the idea.
cheers Chewy ;D

"http://player.vimeo.com/video/24117518"

Hi jb
In my experience, all three, Veg Ghee, Animal Ghee and Veg Oil are used in BIR cooking.
Standard curries = Veg Oil, Special Curries = Ghee. Certain preparations = Ghee.
The stove top ghee tin will usually have Veg Oil in it.
The Tandoori Chef will have a tin or container of Animal Ghee, next to the tandor, to baste the Tandoori meats etc.
Animal Ghee completes a good Tikka Chicken.
cheers Chewy

Hi Tomdip
Looking like a really good Methi, love kasuri methi, rubbing it in the palms of your hands, releases the Aroma/Fragrance and Flavour, a really important technique in Indian cooking. Having said that, I hardly ever see a BIR chef, bothering to do it when their busy getting the orders out.

To keep a strong Methi flavour in your curries, may I suggest you add it twice. Once at the beginning, roasted in the Tarka, then again towards the end of cooking.
I also use fresh methi, but its not the same flavour, an acquired taste for most, in my view.

I also love making Methi Aloo and even Spicy Methi Masala Chips ;D

Methi all the way for me, cheers Chewy

Hi All
IMHO Most BIR's are customer driven, that includes the choice on the menus, Its simple evolution over the last 30 years.

Chicken Curry used to come on the bone at one time, a waiter would ask On or Off the bone Sir,
then probably too many drunken customers were choking on bones, so that choice ended.

Then it became Dark meat or Breast, Sir. The answer being Chicken Breast please!
Even with an extra charge put on it, breast became normal, and the dark meat choice, by and large was dropped.

When the Tandoor was introduced, customers liked Tikka so much, they started asking for it in their curry, instead
of breast meat... Thus a whole new addition started appearing on menus.

And it didn't stop there, customers started asking for (Bloody Mixed Curries which really freaks me..)
Chicken,Lamb,Beef,Prawn Madras please, the Chef's chuckle and the owners charge a bit extra.

As for Chicken Tikka, lots of dishes have evolved purely because of "Chicken Tikka" and wouldn't
exist without it as a main ingredient.

Just like in my local, the Chef cooks a wonderful "Railway Lamb Curry" and I bet on occasion some Muppet will
ask for it made with Chicken Tikka or King Prawn or Spam or something.
And of course the restaurant will oblige, as long as they pay the 12.95 price tag.

So that's my little rant, its the customers fault. :-X
cheers Chewy

Hi Malc
Your experiment looks more like an Indian home recipe, rather than BIR. (nothing wrong there)

Most of the Fish dishes on offer in my local Restaurants are pan fried
with a masala crust "lightly spiced". served on or in a delicate sauce.

I know somebody is serving Monkfish curry, I can't remember at the moment, but
it will probably be in a Bhuna style sauce (I'll do some research)

I do Salmon Loin, in a Red Onion Pasanda sauce, I just rub the fish with oil and mixed powder, gently pan fry it, then transfer it to the Pasanda sauce pan, to finish off.
I also do the same with Asda's Patagonian Scallops with the addition of red capsicum, steam fried in the Microwave.

Another one I haven't done for a while is:-
Hot and Spicy Catfish, River Cobbler, pan fried in mustard oil and black cumin,mustard seeds and lots of fresh ginger, served with an achar or naga sauce.
Got me thinking Fishy Curries yum.

Quote from: natterjak on May 17, 2011, 10:38 AM
Great video CT, this gives me some further ideas for my own efforts to develop a dhansak like the takeaway ones I've loved in the past.  Just as the video CBM has on his website I notice the colour of the cooked dish is somewhat redder than the dhansak's I'm familiar with which makes me wonder whether the tomato puree is not used by my local BIR chefs in this area (or is used in a smaller proportion).  I may try your recipe proportions without the tomato element to see how that turns out. 

Thanks, hope the video helps you on your quest.
I always use Kashmiri Chilli powder, which adds colour, as well as flavour.
Your local takeaway, probably won't.
Keep on currying.

Thanks, Glad you liked the vid.
I'm just a ButterNUT ;D at the moment

Quote from: Curry Barking Mad on May 16, 2011, 07:32 PM


Cue Chewytikka...........!

;D Nice one Mick

Hi epgri and welcome to cr0.
I too, am from Sunny South Shields, Where do you order your Rashun from usually and where in your opinion does the best in town
Can you describe what a NE33 Rashun is, because there seem to be differences up and down the country.
cheers

Hi All
After recent discussions about Dhansak, I thought I'd add it to the list.

In the video, butternut squash and large prawns are added, but just add what you have precooked.
Traditionally in my area, tinned pineapple is cooked in this dish, but I find, adding the pineapple into the finished dish is far better
as the chunks retain their juice and warm through instantly.
Have a go and let me know, cheers Chewy.
"http://player.vimeo.com/video/23790651"
(Use 1 tbs of sugar not 1 tsp like I say in the video..oops)