ooo,

I've just noticed that I'm now an Indian Master Chef ;D

Yeah right, I wish :

Hi CA,

Quote from: Cory Ander on April 04, 2010, 07:12 PM
So you are saying that "coconut powder" is finely ground desiccated coconut are you Ray?

It is my understanding that it is desiccated coconut CA, but when it's described as powder or flour, it is much finer, not as fine as plain or self raising flour but finer nonetheless.  It doesn't dissolve in water, making it a completely different animal from 'coconut milk powder'.

I can't think of anything more I can add to the description

Hope this has made it much clearer?

Ray

Thanks Domi,

That's the stuff.  My bag is the East End brand

Ray

Ok, here we go again

Coconut flour as found in your Asian store will be labelled up as 'coconut powder or coconut flour'  Not to be mistaken with 'coconut milk powder' which is used to make 'coconut milk' and is far more expensive.

Desiccated coconut is much courser in texture than powder or flour, although technically, flour and powder is desiccated, but it is much mush finer than what is labelled as 'desiccated coconut'

I'm not sure that I can explain it any better than that, but feel free to use whatever you think will work ;D

Ray

CA,

Quote from: Cory Ander on April 04, 2010, 05:54 PM

Quote from: Razor on April 04, 2010, 05:52 PM
1 tsp coconut powder (not desiccated - this powder has a flour-like texture nor is it coconut milk powder)

What is it then please Ray? 

Go for coconut flour,  the above is how the book describes coconut powder not my interpretation

Ray

Axe,

Quote from: Axe on April 04, 2010, 05:41 PM
Thanks for putting this up Ray. What is Kewra water?

500g of sugar seems far too much do you think it should be 50g?

No its defo 500g, the actual recipe read 1/2 kg but I put it this way so people didn't think that it was 1 or 2 kg of sugar

Ray

Quote from: Axe on April 04, 2010, 05:49 PM
How would you compare the difference between English Mustard and Mustard Oil, taste wise?

Axe,

I have posted all the links now to the who kushi CTM, and you will see that they use both Mustard oil and english mustard.  They differ quite a bit.

SS is correct with regards to the mustard oil being labelled up 'external use only' but you can find proper mustard oil (that is, without the warning) in most asian stores.  I did ask about this with the shop owner, and he said that it is completely safe to use, and thinks it may be labelled that way because it can be used as a body rub   ewwwwww

Ray

This recipe comes from the 'Authentic Balti Curry' cookbook ISBN No 141205592-X

Ingredients per portion

0.5 tsp vegetable oil
1 tsp ghee
1 tsp mustard seeds
2 garlic cloves, chopped - optional
One portion of Chicken tikka https://curry-recipes.co.uk/curry/index.php?topic=4496.msg41285#msg41285
1 tsp kushi spice https://curry-recipes.co.uk/curry/index.php?topic=1547.0
Pinch of salt
1 tsp almond powder
1 tsp coconut powder (not desiccated - this powder has a flour-like texture nor is it coconut milk powder)
1 tsp sugar
1 tsp English mustard (not powdered)
5 tbsp Masala sauce https://curry-recipes.co.uk/curry/index.php?topic=4495.0
120 ml of base sauce https://curry-recipes.co.uk/curry/index.php?topic=4283.0
Fresh cream and coriander leaves to serve

Method

Heat the oil and ghee in a pan

Add the mustard seeds (which will start to pop) and then the garlic - if using.

Reduce the heat, then add the cooked chicken tikka, kushi spice, salt, almond and coconut powder.  Stir well

Add the sugar and English mustard

Spoon in the masala sauce and the base sauce.

Increase the heat and cook for 2-3 minutes until the chicken is warmed through and the sauce is bubbling.

Stir in 1 tsp of cream, and finish the dish with a swirl of cream and a sprinkle of fresh coriander leaves.

My Observations

You may want to modify the levels of sugar, particularly in the masala sauce, as I find it a bit too sweet but, it certainly has the taste

Ray

This recipe comes from the 'Authentic Balti Curry' cookbook ISBN No 141205592-X

Ingredients

6-8 chicken breast or equivalent quantity of Lamb
4 tsp garlic paste
5.5 tsp ginger paste
5 tbsp mustard oil
6 tsp Kashmir Masala paste
Juice of 1 lemon
6 tsp mint sauce (concentrated)
3 tsp English mustard (not powdered)
a pinch of both red and yellow food colouring, optional
220g plain yoghurt
0.5tsp chilli powder, more if you like it hotter
2 tsp turmeric powder
1 tsp cumin powder
3 tsp coriander powder
2 tsp curry powder
2.5 tsp garam masala
2 tsp dried methi (fenugreek) leaves, chopped

Method

Place all the ingredients in to a large bowl and mix thoroughly, ensuring no lumps.

Choose your meat but, keep it whole, you will cut them into more familiar size pieces later.

Really mix the meat into the marinade, massaging it for a few minutes with your hands.  It is important that all the surface meat is covered.

Sprinkle a few pinches of chopped coriander on the top, cover with cling film, and marinate for at least 24 hours.

When you are ready to cook the meat, skewer the meat, set your grille to high, and cook the meat, turning every three minutes until cooked through.

Cut you meat to the desired size and it is now ready to use as a starter or in a tikka masala dish.

My observations

I usually cut the meat up before I put it in the marinade, just makes life easier

Modified by George on 5 May 2012 - 205 tsp changed to 2.5 tsp garam masala as requested by Razor two years ago. Sorry it took so long.

This recipe comes from the 'Authentic Balti Curry' cookbook ISBN No 141205592-X

WARNING! Making this sauce is a test of your patience!  It has to be stirred almost constantly for about an hour to prevent it from burning.

For 4-5 portions

1250g peeled chopped tomatoes, tinned
90ml fresh single cream
500g sugar
100ml bottle Kewra water (available from most Asian shops)
1 tbsp garlic paste
1.5 tsp ginger paste
1.5 tbsp Kashmir Masala paste
2 tbsp concentrated mint sauce (I use colemans garden mint)
2 tbsp English Mustard 1 tsp Almond oil

2.5 tbsp ground almond powder
4 tbsp coconut powder (Note, this is not desiccated coconut, but a powder with a flour-like texture, nor is it coconut milk powder
200ml tin coconut milk
pinch of red food colouring (less than a quarter of a tsp - optional)
pinch of yellow food colouring (less than a quarter of a tsp - optional)
0.5 tsp chilli powder
1.25 tsp turmeric powder
0.5 tsp cumin powder
1 tsp coriander powder
1 tsp curry powder (this is not curry masala but bog standard mild curry powder)
0.5 tsp ajowan powder
0.5 tsp pomegranate seed (anardana)
0.25 tsp ground black cardamom
0.25 tsp ground green cardamom
0.25 tsp ground cinnamon
0.5 tsp ground cloves
0.25 tsp ground black pepper

Put all the ingredients into a large saucepan (pressure cooker size should do), and put on a moderate heat, stirring constantly until it starts to boil.

It is vital that you watch the mixture at all times as the combination of ingredients (particularly the coconut, almond and spices) can easily burn and ruin the the taste.  Be prepared for the fact it may look bright pink at one stage.  This is normal - and won't last.

Be careful!  This hot mixture is very thick and will spit.

Turn the heat down, and simmer for 45 minutes to one hour, stirring constantly.

Finally, liquidise in a blender to make a thick red sauce, ready to use in your tikka masala dishes.  As this contains cream and coconut milk, freezing is not recommended!

My Observations:

This is quite a testing recipe to do, in comparison to the Dipuraja, but it's worth having a go.

I think the 500g of sugar is way over the top personally, and you may want to reduce that, adding what you require at your final dish?

Interested in your feedback guys

Ray