Hi Jerry

Sorry, missed your reply.

You are absolutely right. Those burners are in a totally different league than most of our kitchen appliances. Adjusting ones speed and technique is a must when using them.

No non-stick pans in that clip Jerry just an aluminium job. I've personally gone right off non-stick pans except for eggs and omelettes and stuff like that. Even the expensive ones don't seem to last very long, and using them on a big burner will destroy them (the coating) - far too hot. (Desperately tries to avoid turning this into another what pan debate ).

Still not tried the staff curry - must give it a bash!

Cheers

Hi haldi

Great report, thanks for posting it.

I remember you mentioning the use of chip / bhaji oil in a previous thread somewhere, and it would seem there is no chance of you replicating that taste without using some similar reclaimed oil yourself.

I asked Az @ Zaal his thoughts on recycled / special what ever you want to call it oil. He basically said, indeed some places do indeed do that. Some re-use the stock like mix that the chicken was pre-cooked in apparently and some indeed do use bhaji oil etc. It was his preference not to do any of those as it has not been practised in any restaurant where he has worked. However as you just said, there is no right or wrong way, just variations.

Bit of a long shot this question, but do you have any idea of the age of the oil? it sounds like it would actually be quite fresh and on a kind of continuous use and top up cycle?

Thanks

Hi

At the moment I am very content using Abduls base (https://curry-recipes.co.uk/curry/index.php?topic=5970.0) - If you scale this up 3 times it should yield the quantity you seek.

There are also many recipes to match the base posted for free on this site too!

Thanks

I hate to use the word, but in this case it is justified:

Awesome 

Hi Everyone

@chewytikka

Thanks for the kind words, glad you thought I made a decent job of your recipe.

@Whandsy

Glad you liked the video, hopefully others will get some ideas for their techniques from it too.

@ELW

Glad you liked the video, I agree Chewy's madras is for me the definitive madras recipe - I just don't feel the need to ever look elsewhere.

@PaulIP

Hi Paul - this is the exact pan, but unfortunately it seems like they may no longer be available
http://www.amazon.co.uk/Meyer-Commercialware-Aluminium-French-Skillet/dp/B001L1RGM2/ref=wl_it_dp_o

If this helps? - the flat cooking surface is 20cm diam. The top edge is 28cm diam.

@natterjak

Hi, yes - you are right - the spices do indeed take a battering! After the initial oil singe, and subsequent tom pur

Hi

Inspired from recent cooking lessons at Zaal in Fleet (https://curry-recipes.co.uk/curry/index.php?topic=7714.0)

Original recipe credits and superb video posted by ChewyTikka (https://curry-recipes.co.uk/curry/index.php?topic=5634.0)

Inspired to post by natterjak (https://curry-recipes.co.uk/curry/index.php?topic=7924.0)

Please find a little example below of the cooking techniques taught recently. Not that the singe technique is necessarily a new phenomenon, however possible one much over looked by many of us.

You can singe the spices further than you see below without burning them too, as I did the next night experimenting just how far you can go. The key thing in practice here is basically in technical terms 'really giving it some welly' like we were shown in the professional kitchen.

I hope this inspires others to make some more video and picture posts of their work

Restaurant Prawn Madras @ Home

Hey natterjak

Good for you going to all the effort of making a video of your BIR cooking work in progress and uploading it for us all to enjoy. Thank you for posting

If I may, with all the best intentions suggest that the spices may benefit from a little more time in the pan before adding things to quench them, however great video.

I really think this is such an important thing for us all to see how, and also in particular been seen on how we as individuals are all cooking the curry's in order for us all to further improve our own techniques.

Cheers

JB

That last picture (in particular)... OMG - mouth watering.... fantastic!

Can sympathise about the fallen naan and fallen lamb kebabs too. Even a disintegrated lamb keebab on the lava rock of a gas BBQ can smell for ages too

Glad you are getting great results!

Hi

@976bar - Must confess the idea of a Chicken liver curry is making me feel a bit squeamish!

@PaulP

With regard to the fumes, last nights effort managed to produce fumes that made the wife start coughing - and she was in the dining room!

This was the result of only 1tsp Abduls mix, 1tsp standard chilli & 1tsp kashmiri mirch.

Very hot pan in with the G&G for about 15 seconds to brown, dumped in the spices blasted up the heat, frantic stir for until detected the smell and look of the spices really change to a deep red brown colour, tip in 1 x chef spoon of diluted tom pur

Hi

ATM, to get images into your posts you need to use a separate image host. The attach function does not work at all.

The preferred solution is to use the Cr0 image host here: https://curry-recipes.co.uk/imagehost/

Upload your image using that page then copy and paste the link provided by that page into your post.

Thanks