What's the recipe for the batter please Bob?

Quote from: Stephen Lindsay on July 26, 2013, 05:24 PM
My goodness 976 that is just a crazy amount but of course I know from previous posts that you were getting cooking in bulk pretty much down to a fine art. I take it cooking for one or two will now be like making cheese on toast?

Seriously I want to ask has this job increased your interest in cooking at home or now that you are a pro has it affected your interest negatively?

Either way that is some serious looking Taz base and great pics to boot.

Hi Stephen,

Long time no speak, I hope you are keeping well.

Having cooked quite a lot of curry in this kitchen has made me want to do more, but I find myself now when I am at home experimenting more with not only other types of Indian dishes but through my partner am now cooking a lot more vegetarian stuff, practicing with Spanish Tapas, and giving thought to a new line of Pies.... yes Indian Pies which I think would go down well at street food festivals etc etc...

Its just an idea that my partner and I are working on along with a few other things to eventually start out on our own at some time.

That is when I am not working all over Europe which is what I am doing right now in the security industry. Doesn't leave me a great deal of time, but still chipping away

Quote from: rshome123 on July 26, 2013, 03:09 PM
Hi 976bar,

Wow, what a challenge.  What type of cookware is that you are using to make the base gravy ?

Hi RShome,

The equipment used was a 200 litre "Brat Pan" which is found in a lot of commercial Kitchens.

Hi All,

Haven't been around for a while due to personal circumstances, but am glad to have found this forum now it has moved. Thanks for letting everyone know Stew!!!

Over the summer period when all the normal students go home, they have the international language students come in for the summer and I was called upon to cook Indian for 1400 language students one day.

I started 2 days earlier making 80 litres of base sauce, (see pictures below) and then made Chicken Korma, Chicken Tikka Masala and Chicken Madras. Unfortunately I was too busy to take pictures of the final curries, but will post some pictures of bulk curries I have made at the UNi previously at a later date.

Everyone enjoyed the food and remarked on how authentic it tasted being in such bulk. It really is not that difficult to create bulk base sauce and curries, you just have to experiment a little with the spices.

Those king prawns were amazing along with the scallops. My partner then had for her main course, the lobster curry.

"Marinated lobster tail and king prawns cooked with garlic, lemon, chillies, cashew nuts, pine
nuts and basil.

I went for the Chettinad Chicken. Both dishes were superb

I've now finished at the UNI and am back in the security industry

Second time I have been here, latest was last night, views across to Windsor Castle, food is to die for....

Cocktails, fine wine and fine dining....

Signature starters (award winning)


Tiger Prawn Martini


Chilli Scallop

Web: www.mangoloungewindsor.co.uk

If in Windsor, I would highly recommend this restaurant

Quote from: fried on February 11, 2013, 05:37 PM
Frank, who's Frank?

Any ideas for a decent Dopiaza using a standard method of cooking?

Sorry Kevin,

My head is in a spin at the moment with personal stuff. It was Frank who reminded me I only had one day left to post the recipe/findings and I guess that stuck in my head

I would think that this recipe would work with other bases, but a little more oil would need to be added and a slightly different approach in how it is cooked.

Deep frying the onion chunks would provide most of the oil required for this dish, but maybe a little extra when adding the first batch of base, should set this off to produce the same results.

Once again my apologies

Hi Dave,

Many thanks for the advice, pictures now added

I was approached by Frank ad asked to prepare this dish for the secret recipe group test. Although I managed to do this on a large scale for the Uni, I had not found time to do this on a individual portion, until yesterday, when I found a spare hour and had some of Taz's base in the fridge at the Uni

I have posted the recipe at the bottom of the page but followed it to the letter, although I did add some fresh Chilies (3) and after tasting the final dish, thought it needed 2 tsp of tomato puree. I used 3 Chicken breasts and doubled the ingredients to suit so as to make a double portion.

I have to say, that I loved this dish and so did many of the other staff at the Uni who tried it.

Unfortunately I am on a friends laptop at present, who does not have microsoft picture manager, therefore I cannot re-size the pictures right now. I will post the pictures another day when I can re-size them, unless anyone knows how to re-size pictures, using a standard picture manager which I can download from the web.

Thanks to Dave, here now are the pictures


Initial Ingredients


Deep Fried Onion Chunks


Deep Fried Onion Chunks with first batch of base sauce


Chopped Onion & Garlic added


Chili Powder, Methi & Coriander added


Final Dish


Final Dish 2

However, here is the recipe I followed.

This was original posted here (https://curry-recipes.co.uk/curry/index.php?topic=4149.0) by Achmal and moved to the Main Dish Recipes section by CA

Mick's/Taz's Curry Base Gravy can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=4163.0

Mick's/Taz's Mix Powder can be found here:  https://curry-recipes.co.uk/curry/index.php?topic=4164.0

Now to tell you about a curry Taz cooked for us in the curry shed,
I asked him to do a Chicken Tikka Dopiaza (Madras hot)
Taz always cooks in small woks, just his preference,

As previously stated this method is very different to what I have seen in kitchens and what I have read on here,

1./ Firstly over a medium heat, add pre-fried onion chunks, just seconds in a deep fryer,
2./ Add base gravy about 200 ml
3./ While it boils add chopped raw onions and chopped raw garlic
4./ Then add about a tablespoon of mix powder
5./ Add half a  teaspoon of salt

Now here is the crux for me, you now reduce the sauce, keep reducing until there is hardly any sauce left, the water will have gone and the oil in the base has come through, (hence the high level of oil in the base),
Whats left is frying well but not burning, some residue of the sauce will be browning on the side of the wok, this must be scraped down back into the mix,
Do this scraping down for a minute or so, You need to take the reducing further than you would think,

6./ Turn the heat down, This method proving you don't need huge burners Add more base, about another 200 ml, add the precooked meat then add the chilli powder to your taste
7./ Add coriander
8./ Add methi

Now reduce again over the lower heat, stirring occasionally until you reach your desired consistency,
Many of you would have thought as Graham and I did at the time that this method would have left a uncooked flour/spices texture in the curry , it certainly did when we tried to cook the same way but we realised we weren't letting the curry cook long enough, once we let the curry cook for longer, adding a little more base as required we cracked it,
It left us both standing there tasting the curry having one of those EUREKA moments, (without bathtubs)(and clothed) before anyone says anything..


I did say this was very different and I believe its not so much the recipes as the method he uses so I can't see why this would not work with other curry recipes ..

I have since asked Taz whether or not there is a point to adding the chilli powder with the second lot of gravy, he said it doesn't matter if the chilli goes in with the first reduction, it just shows the flexibility, as long as the curry is cooked out long enough,

This may not be the answer that many are looking for but if done correctly it does produce a cracking curry,

For information, for the amount of onion used,, Taz took 1 average sized onion and quartered it, 3 of the quarters were used for the deep fried onion chunks, the other quarter was finely chopped to go in with the first lot of gravy,

For this particular curry Taz did not add tomato paste, if you are using other curry recipes that use tomato paste then add it with the first lot of gravy,
Cheers

Mick

Hi All,

Instead of the usual Thai Night on a Wednesday evening, I managed to persuade the head chef to do a Spanish night instead

We did, Spanish Chicken, Spanish Tuna Croquettes, A Spicy Tomato Rice, Patata Bravas, Garlic Mushrooms, Spanish Cheese & Tomato Pie and Spanish Omlette...

Didn't have time to take pictures of all the dishes, but here are a couple... If anyone is interested in the recipes, please let me know


Spanish Chicken & Spanish Tuna Croquettes


Spicy Tomato Rice & Patata Bravas