Quote from: beachbum on March 17, 2012, 03:02 AM
Does anyone use a pressure cooker to produce the likes of base gravy or onion sauce for dopiazas etc etc in ten minutes as opposed to an hour or two?

Would this alter the balance of flavours too much? I see that in the Curry2go videos he has a couple of pans around the kitchen that look suspiciously like pressure cooker bases 

Like many, I guess, the base gravy preparation is the drudge part of the process and if I could get it out of the way quickly, or - of course - easily whip up a smaller quantity of base gravy "on demand" rather than end up with buckets of it in the freezer.

Hi beachbum

Chewytikkas pressure cooker base sauce link is here

https://curry-recipes.co.uk/curry/index.php?topic=5375.0

Regards

W

Quote from: jb on March 15, 2012, 09:53 PM
Guys just found another one!!

http://www.amazon.co.uk/Cooking-Curry-Indian-Restaurant-ebook/dp/B004AYDJCI/ref=sr_1_3?s=books&ie=UTF8&qid=1331847902&sr=1-3#_

Reading the description this does sound a bit more like it.

Good find jb, the preview of that book reads very well, I use my ipad all the time, I'm on it now typing this and am very tempted to press buy as i have the kindle app installed

Might just wait, however, to see if any forum members already have it and have an opinion

W

Quote from: PaulP on March 14, 2012, 09:36 PM
I'm about 35 mins away but need an excuse to drag the missus to Chorley one Saturday. I don't think he opens in the evenings.

Just watched the karahi video. The dish I refer to is sometimes spelled korai but normally has some green peppers when I buy it. I've never had one without chunky peppers.

Cheers,

Paul

I know what you mean paul about the peppers, I used to have karahi regularly until my local takeaway changed hands and completely changed the dish , the ones i use to have were like a jalfrezi in taste and texture only slightly milder in heat

W

I'm surprised none of us northerners haven't made the trip across and tried one of his curries, i'm about 40 mins away so really should make the effort. I will definitely try and get across at some stage as it would be nice to know what i'm trying to replicate once in posession of the ebook

W

Another video been added, this time its lamb karahi
Looking forward to the ebook which he says is still a couple of weeks away

http://m.youtube.com/user/leviteish?ajax=True&client=mv-google#/watch?v=BjP6YI1engg

I bought it as it was cheap, but the processes were different to what we all associate with BIR so haven't made anything

That's not to say the results don't taste good though

W

Quote from: emin-j on March 11, 2012, 07:42 PM
My and the Wife's favourite takeaway is a 25 mile round trip from where we live so unless we are passing that way we don't get to have their delicious curry's that often  Some time ago when we did visit them I asked if I could watch our curry's being made and to my surprise they said yes  from that visit it confirmed to me I was on the right track but still something was missing  anyway,although we had a home made  curry last night we were within range of the T/A today and the Mrs agreed to have another curry  She did say this time she would wait in the car because I embarrass her with my cheek asking all the questions  , luckily as it was early the chef was on the counter taking orders and he remembered me from my previous kitchen visit and asked me how my curry's were coming on so I took my chance and asked him if I could come into the kitchen again and after a little hesitation he said yes  ;D and this is what happened ....
2x Chicken Madras,

Ali Pan on medium flame,Chef's spoon of Veg Ghee  added not Oil 
Garlic/Ginger paste added and stirred into the ghee for about 20 seconds
A tiny amount of met hi leaves and salt were added
Spice mix and chili powder (TRS chili) were added and stirred for about 20 seconds
Thinned tomato paste and fresh coriander added and stirred for about 20 seconds

At no time was this mixture cooked on a high heat,no flames,no smoke,and no coughing 

The first ladle of thin base was added followed by the pre cooked chicken,after about a minute a further two ladles of base were added and the gas turned down slightly and the curry allowed to simmer for 5-6 minutes and stirred occasionally.
The result as usual, bloody delicious  100% BIR.
I did ask if he used Veg Ghee in the Gravy pointing to a pot holding about 15ltrs and he said yes 3-4 chef spoons.

Although the thought of the health implications using Veg Ghee I feel I must at least try it in moderation 

I have tried the 'singeing' method for the last few weeks but my curry's taste the same as they have done for the last year or so and for me it is not a step forward but what with my use of whole spices and soon veg ghee I feel I will be getting close 

Next time you go eminj, why not ask if you can buy a carton of their base sauce along with your usual order, you"ll probably find they give it you for free, and therein lies the challenge to replicate it similarly at home

If you can its happy days, the taste is in the gravy and your techniques right, but if its not right, perhaps it is down to technique (unless their mixed powder is vastly different of course)

W

Hi loveitspicy

Last time I asked a load of questions in the back of the takeaway one of the questions was naans and they told me no yeast, they used self raising flour, the recipe I use does use yeast though an gives great results 

W

Same message as natterjak for me

Gas for me with central large "wok burner"