Mr. Punter

I made 40 litres of this first time round and threw the lot! Lol....  Second time I paid closer attention to quantities, it's better, my wife says it's good but I'm not convinced!  I think it's too busy!   FYI : In the past with when making traditional Indian curries used to westernise them a bit by using Onion gravy:  Onions, oil, water & salt.  That was/is almost nice enough to eat as a soup.  Who's gravy are you using at moment PLS? 


Mr. Punter

I used the following base gravy.   I can't remember from where exactly but from a YouTube video.  Filmed in a restaurant by CBM I think:

BASE GRAVY







STAGE (1).

VEGETABLE BASE:  BOIL : ONIONS, POTATOES, CARROTS, GARLIC & GINGER PASTE, PEPPERS, CORIANDER ROOTS & STEMS, MOONG DAHL, COCONUT BLOCK, TIN TOMS,  TURMERIC, GHEE, OIL & WATER AND SALT.


STAGE (2). 

AKHNI STOCK:  BOIL :  ASIAN BAY LEAVES, CASIA OR CINNAMON STICKS, GREEN CARDAMONS, BLACK CARDAMON,  1 tsp FENNEL SEEDS, 1 tsp CUMIN SEEDS.


STAGE (3). 

TOMATO BASE:  PUT OIL IN PAN AND HEAT UP.  ADD GARLIC & GINGER PASTE THEN ALMOST STRAIGHT WAY ADD BLENDED TIN TOMS.  ADD CURRY POWDER.  COOK A BIT.  ADD WATER.  KEEP COOKING.

ADD AKHNI STOCK (2) (STRAIN IT) TO VEGETABLE STOCK (1) - NOW BLEND TOGETHER.

ADD NEW BASE GRAVY (1) & (2) TO TOMATO BASE (3) AND STIR IN TOGETHER AND KEEP COOKING.  WHEN ITS ABOUT DONE ADD CARNATION EVAPORATED MILK, STIR TOGETHER AND SWITCH OFF HEAT.




ITS DONE.




Mr. Punter

Hi Chewy.    I also made your Jhal Frezi yesterday.  As you know I'm a Tandoor freak so not made many wet curries before, only traditional Indian style ones. So I thought it's about time to make the jump to BIR.  It's obviously quite expensive to purchase everything you need but I finally did it.  Got the Ali Pan an all!  I found my previous years experience of cooking traditional Indian very useful when converting to BIR but I've got to admit "it was scary" by that I mean;  how can the base curry gravy that tastes pretty horrible on its own give a good result? Same thoughts for a lot of the other ingredients ie. The pre cooked Chicken!  My head couldn't get round the thought of:  All these ingredients cooking for only 10 minutes? How can you get a good flavour from that?   BUT it work brilliantly, everybody love it, including me and I'm my worst critic, as many dishes have gone in the bin as gone in me! 
So thanks very much for the detailed recipe.
Just one thing Chewy,   As good as it was, it had more of a mat finish rather than a preferred shinny/glossy finish.  Any pointers mate?




Mr. Punter

Congrats...  Haven't really any tips for you, mine worked just as expected. Enjoy. 


Mr. Punter

Hello and welcome.    You won't be disappointed.  I couldn't live without mine!   Good luck.   


Mr. Punter

I like that mate!   I want one..


Mr. Punter

London.  You in London?   


Mr. Punter

Hi Mr. Geoffbrick.   I'm not sure how this will sound but I'll tell it straight:  I've grown Coriander (outside) during our summer months for many years (because it doesn't grow well inside).  The first few years I thought it needed nurturing like the Dutch variety I think they call "green".  It failed to give satisfactory results time and time again so I thought I'd treat it like a weed as they do in Asia and treat it rough and grow it outside and the results were amazing.  I did the following:
1.  Go to Tescos or the like and buy their Coriander. As big and as much as you can and afford and take home.
2.  Stick them in a large pot or planter with reasonable depth, add decent compost with a nitrogen based fertiliser and water it in.  PS.  Most "spring" composts contain plenty of nitrogen.
3.  Place in the sunniest position you can (mine only gets full sun for 4 hours a day).
4.  Don't spoil it with too much water (it's a weed). And don't feed it.  After 6 to 8 weeks you'll have a massive bush of lush Coriander.
5.  After you've cut all your Coriander over these weeks,  feed with a high nitrogen feed (which you bought earlier in the season) and wait 4 weeks for another round of produce, only this time a lot weaker/less

This method works every time and saves a lot of Argo, brain ache and money etc.   

PS.   I found It's a lot cheaper to buy straight from the supermarket but I can't help growing some Coriander. So it's there to grow !     Good luck and hope this helps.




Mr. Punter

Mr. ELW.    What an amazing find!!!   
Those two links are just "gold".   I haven't checked out many yet, just the obvious ones ie. Pad Thai and they are just what I hoped they'd be so I'm sure the others will be on par...  I'll be putting on the pounds during this summers cooking in the garden.... Cheers a lot. 




Mr. Punter