Quote from: Razor on March 15, 2011, 05:17 PM
Hi Chewy,

Thanks for the heads up, certainly looks like one for me to look out for.  You say that it is a favourite of the north east BIR's? So, is it used in the same way that me and Malc (AXE) used the chilli jam?  If so, what other dishes would you recommend it's use in.

Cheers,

Ray

Hi Ray
I don't think any of the chef's I know, use Mr. Naga in old school curries like Jal Ferezi, Vindaloo etc..
It's used more in the Chef's Specialties or The New Dishes section of a their menu.
Like e.g.  Jhal Jhool, or Deshi Naga Gosht. Once you've tasted Mr. Naga, you would recognize it in any contemporary curry, it has a strong unique flavour. The next time your in an Asian food store, look out for a small box of fresh chillis on the counter where you pay for your stuff, they will probably be fresh Naga's, usually 15p each.
Buy one, tear it open and have a good sniff. AHHH NAGA!!!!
When you take the lid off Mr.Naga, you get the same. AHHH NAGA!!!!

I'd recommend you try half a teaspoon in any Bhuna style curry.

Quote from: Axe on March 14, 2011, 03:48 PM
The Chilli Pickle in question is the chef's own homemade pickle. It can be seen towards the end of the video. It looks to me as though it is not a green pickle possibly a a mixture or simply a red chilli pickle.

I've ear marked the following as possibles.

Chatak Chilli Pickle
Goan Chilli Pickle

Hi Axe/Ray
Looks like you've been having loads of fun

For the red chilli pickle (4:19 on the video) I would
try Mr.Naga, a Bangladeshi Chef's favourite here in
the NorthEast BIRs and No1, in my kitchen.

The smallest amount, adds another dimension to a curry.


regards Chewy

Quote from: topconker on March 13, 2011, 07:24 PM
Hi Chewy,
Great recipe and superb video,
Can I ask a daft question, what is the mixed powder made up from?
Cheers,
TC

Hi TC
Glad you liked the Vid!
My mixed powder at the moment :-
2  tsp Madras Curry Powder
1 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
Cheers Chewy

Quote from: chewytikka on February 28, 2011, 11:45 PM

Quote from: haldi on February 28, 2011, 06:59 PM

Quote from: Axe on February 28, 2011, 01:05 PM
The Tandoor looks very interesting indeed, has anyone got a copy of this already that can recommend it?

I've got the book
It's the only tandoor book about
As I have a tandoor, I had to buy it
It's a quality book and intersting to read
There are plenty of pictures too
The recipes are not BIR
In fact I'm not sure what they are
They have ingredients like papaya juice
I love the book but never cooked a recipe from it
Ask the library to get it in for you
It's not intended for a uk reader
There is definitely a gap in the market here

Hi Haldi
Papaya juice, sounds great, right up my street!

"Not BIR"  Is just what I want!
Nothing wrong with Pataks flavours, it's a taste I've
become accustomed to over the years.

I'm just looking for something new and better
I've ordered the book from whsmiths, all excited...
Chewytikka

Update: Code/ISBN: 9781585671441
Thank you for placing your recent order with WHSmith.co.uk. We apologise that we have not yet been able to fulfill your order for the product(s) listed below as the publishers are currently considering reprinting this book. Please be assured that we will continue to try and obtain this item(s) for you and will not debit your payment until your order is ready to be dispatched.

The search goes on 
Any help would be appreciated, cheers
Chewytikka

Quote from: Razor on March 08, 2011, 06:07 PM
Many thanks Chewy.

Not got a pressure cooker but I think the mum in law has one, so I'll pinch hers and give this a go..

Sorry mate but 1 more question (pobably a daft one too).  Have you tried to cook this base not using a pressure cooker (here's the daft bit) and if so, did it taste any different?

Cheers Chewy,

Ray

Hi Ray
Yes, the taste will be the same, I've cooked this many times over the years,
this is a standard restaurant (Bangladeshi) base recipe, scaled down for home.
The pressure cooker speeds up the process by at least 50%, so boil your onions for a least a hour.
cheers Chewytikka

Quote from: Razor on March 07, 2011, 07:25 PM
Hi Chewy,

Thanks for answering my questions mate.

Just for clarity, would you care to post your/this base inc all weights and measures?

It would be much appreciated.

Many thanks,

Ray

Hi Ray
Pressure Cooker Curry Base
I use a 4 litre pressure cooker and I usually make 3 litres of finished base.

4 big Onions.
1 medium carrot,
1 medium green capsicum .
A quarter of white cabbage.
A handful of fresh coriander.
Small bulb of Garlic.
3 inch piece of fresh ginger.
Quarter of a tube of tomato puree.
1tbsp of salt.
1tsp of Haldi.
1tsp of Mixed Powder.

Put the pressure cooker on medium heat, add 150ml of veg oil, add  ginger & garlic
quickly stir fry and cook out (1minute)
Add all the veg, the pan should be just over three quarter full and 90% Onion.
Add quarter of a tube of tomato puree and pour on 500ml or 2 mugs of boiling water and 1tbsp of salt.
Clamp the lid on and turn the heat up high, until the pressure peaks.
Once under pressure, turn the heat down and time it for 30 minutes.

Switch off, transfer to sink and run the cold water on the cooker for a minute
then tip the valve to let the pressure escape.
Open and stir in 1tsp of Haldi and Mixed Powder, then stick blend smooth.
(At this stage I pass the blended sauce through a food mill/sieve, old school) - optional

Now transfer the sauce to a clean curry pot,
(At this stage I pass the sauce through a food mill/sieve, old school) - optional
add three cups of boiling water, mix well and bring it back to the boil.
'important' leave on a high simmer, a froth will start to appear.
skim the froth off and discard, this will occur three or four times in 10 minutes
You will know when the sauce is ready, when the froth stops and the oil separates
and starts (as if by magic) rising to the surface.

That's it', a lightly spiced Curry Base

cheers Chewytikka

Quote from: Razor on March 06, 2011, 09:57 PM
Why Aye Chewy, canny vid ya got goin there mon ;D

Chewy, when I was developing my own base recipe I tried alsorts, carrot, potato, mooli, capsicum but nothing really altered the flavour that significantly for me to keep them in, so I stuck with Onions, oil, garlic, ginger and coriander stalks for the stock, then made a tarka of tinned toms, with spices and oil, added this before blending.

I never tried using cabbage but have heard it mentioned in the Undercover curry accounts.  Also, on the straining through a sieve, it's something that I keep meaning to do but never end up doing so because I make between 7 - 10, litres of base at a time, so it's always a bit of a faff.

I agree with Mick(Achmal - CBM) it does look a little thicker than my base but what got me excited was the way the base sauce just rolled off the ladle, leaving it quite clean.  This is definitely something that happens with BIR/TA curries when you empty them out of the foil.

So, couple of questions if I may;

a)  Is this base quite sweet (which for me is good) as I think you mention that the cabbage adds a sweetness?

b) I may have missed something but am I correct in thinking that the only spice that you add is Haldi (Turmeric)?

c) Have you posted you base recipe on the forum (I haven't checked yet but I will)

Brilliant visual account Chewy, really well done fella.

Ray

Hi Ray & Malc
Thanks for you comments
The cabbage, just seems to round off the onion sweetness, just like the green capsicum adds a little savoury edge.
I've also know cooks who use cauliflower trimmings occasionally.

In this version of the base sauce, there's only one heaped teaspoon of Salt, Haldi and Mixed powder and 150ml of vegetable oil.

I did do an earlier recipe post, which is slightly different from this video.

If you think It's too thick, you just top it up with water.
The consistency on the ladle is correct, i.e. as per all the restaurants I've known over the years.
I don't know if there's a technical term for it? But if it doesn't leave the ladle clean, as you say, the sauce just isn't right.
cheers
Chewytikka

Quote from: Razor on March 06, 2011, 05:08 PM
Hi Chewy,

I can't see the video

QuoteIt's a base sauce to make a specific curry from. And should taste sweet

Exactly what I've been trying to get into my curries without adding sugar.

Ray

Sorry Ray
It's took hours to upload to Youtube, most be very busy on Sunday...
Cheers Chewytikka

Hi all
Got rid of the soundtrack...

Thanks Achmal
Solarsplace
The cabbage, just seems to round off the onion sweetness, just like the green capsicum adds a little savoury edge.
I've also know cooks who use cauliflower trimmings occasionally.

Just a point. I think some people new to this, might think that this is a curry, it's not!
It's a base sauce to make a specific curry from. And should taste sweet
with a slight hint of curry flavour.

Back to video editing - Chewytikka

Hi All
Thought I 'd share this recipe and method to help anybody in their quest
for a BIR curry base sauce.

With food prices, increasing every day, I thought I'd cost out this base
and it worked out at ?3.50 for 3 litres.
10min prep, 30min pressure cook, 20mins finishing. Job Done in 1Hour.

Pro points for using a pressure cooker, 1. speed, 2. really economical on fuel
3. less mess and staining in the kitchen.

Negative points: Can't think of any!

Joining this site has inspired me to cook and watching Dipuraja Vids
and Achmal/CBMs fly on the wall Vids have inspired me to create video recipes.

pressurebase2


Cheers
Chewytikka ;D