Quote from: JerryM on November 08, 2011, 08:31 PM
made this a 2nd time. it really does fit the bill for midweek curry with no real effort - 10 mins plus the 2hr slow simmer last night then tonight rice (pilau with a splash of coconut flour on serving) and microwave warm the curry and all done in 10 mins. simply brill.

on the 2nd go kept the coriander amount same (45 ml) but changed to root from leaf and added at the tomato stage. felt it made a better balance as opposed to adding at the end.

also reduced cinnamon from the 1/2 stick to 1/3. going forward intend to reduce further to 1/4 stick just to get a better balance with the other spice. for info weighed 2 off sticks at 16g so aiming for 2g.

measured the finished volume this time at 750ml which served 2 off.


ps ifindforu - bhuna sounds very good and would very much like to make.

looks very nice JERRY

Quote from: JerryM on November 06, 2011, 07:48 PM
sorry was not clear on the blending - i removed the cinnamon and bay leaves and 4 off of the cardamom before blending (ie i left 1 off cardamom in as i like the extra taste it adds when blended in).

i'm aiming to make this again this week and intend to add in some coriander root (std ingredient for base for me).

ps ifindforu - would much appreciate bhuna recipe.

that nice you know what spiceness youre looking forr Jerry will post a bhuna from start shortly one i leant of a bengali woman and boy,dont they know about how to get things spicey keep it JERRY

Quote from: JerryM on November 02, 2011, 04:47 PM
just realised from madeinbeats pic - for info only i blended mine at the end.

either way top notch curry.

im not quite sure but i think you would have to remove the fresh spices ect cinamon cadamon and bay leaf but keep it up Jerry ps just made a bhuna his wife showed me,if you want ill give you the recipe

Quote from: madeinbeats on November 01, 2011, 07:24 PM
Made this twice now. Still tweaking it but I love the fresh edge from the whole spices infused into the oil at the start. Just added chick peas and whatever else I felt like. Becoming one of my favourite methods.

glad you are happy with it

This a take away or restaurant mint sauce
500 gr ms yogurt set or natural
half lemon squeezed
just under half a teaspoon of Kashmir Marsala
half teaspoon coalmans fresh garden mint /sauce
2 inches of medium size carrot
handfull of fresh coriander
2 desert spoons of sweet mango chutney /pataks or any other make but pataks our choice
1 slice of a garlic clove cut nice thin and burnt black over gas not to a cinder
3 desert spoons of sugar any sugar
colour or no colour your choice
put all in a jug and liquidize  these are the ingredients alter the amounts of individual ingredients to your taste
hope you all enjoy do not thin

Quote from: madeinbeats on October 26, 2011, 01:14 AM
How much is a spoon please, you mean a teaspoon or table spoon? Also, how many people is to serve? Will certainly be trying it if it is good enough for the staff...

desert spoon, all acording how much meat you use but usualy 3 to 3 people

Quote from: ifindforu on October 24, 2011, 01:06 PM
You all know that staff in the indian take away or restaurant eat different curry than comercial curry but is still damn good so ive decided to share what ive seen with you
Ok here is the mix
2 spoons of chilli powder
8 spoons of donia /corianda
1 spoon of haldi /turmaric
1 spoon of jeera /cummin
in a saucepan put about half a mug of oil,1 piece of cinamon 5 caddamoms,and 2 bay leaves
start frying for about 4 mins stirring making sure no burning.Now ad some chopped onion finely choped about 2 large onions,also add a spoon sull of garlic ginger paste the ratio is 2 times ginger to 1 times garlic,plus some salt
keep stirring for about 6 mins now add 2 deswrt spoon of spice powder 2 fresh tomatoes cut into halves also add your meat.Now let the mix powder fry for about 30 seconds.Now slowly start adding water to bhuna it tjat means slow cook for about 2 hours.to make hotter add a little lemon and some more chili.This mix is nearly always used in bengali homes by the time 2 hours have past the onions   and tomatoes would have melted giving you a nice curry dont forget fresh coriander the last 2 mins. THIS IS STAFF CURRY.hOPE YOU ENJOY

sorry forgot to mention cut 2 potatoes up and add at the start when you add the ginger and garlic paste ive been taught by a bengali chef to not peel the ginger ony the gerlic the ratio he taught me was 2 cups ginger to 1 cup garlic.He said always white garlic  use some oil liquidise and freeze use wjen wanted

Quote from: madmatt on October 18, 2011, 02:33 AM
I was just wondering, is there a 'standard' brand chilli powder that everyone uses here, as its one of those ingredients that can be totally different, brand to brand?

Whenever I buy it, I spend ages pondering which one, and which heat strength to go for.

Regards

Matt

TRS hot chilli powder

Quote from: solarsplace on September 06, 2010, 01:15 PM
Hi

For a long time now, I have been making CA's Chicken Tikka and not really thinking about it because it is such a nice recipe taken it for granted that it is yummy, and instead concentrating on trying to perfect other main dishes etc.

I just suddenly started to realise that all the restaurants round my way now seem to be using Chicken Tikka in so many of their recipes that it seems to be more common to have Tikka in your dish than plain chicken.

Anyway, now moving in a Tikka thinking direction, I suddenly thought about how markedly different the BIR's tikka was from the Tikka I cook. It is remarkably tender, mine comes out tender but this is an extra tenderness. It is actually quite subtly coloured, but the main difference seems to be that it is almost like the marinade they use must be very thin and almost watery as there appears to be no for want of better terms Tikka crust layer, it is almost like the chicken has just been stained by the marinade there is no detectable coating just a little colour and obviously the flavour.

I'm wondering if it is even actually cooked in the tandoor? it has skewer holes through the pieces, but surely there would be some scorchings and slight shell to meat that has been in a tandoor?

Any thoughts on this? cheers all.

tikka sauce is thin because iy has much mustard oil in it,actualy loads the chicken is Sardia brand from brazil its done in at tadoori oven then refried in a steel pan with sliced onions mhethi and a small bit of the sauce/tikka

Quote from: ifindforu on October 25, 2011, 11:35 AM

Quote from: hotstuff09 on October 25, 2011, 11:28 AM

Quote from: ifindforu on September 29, 2011, 06:36 PM
ill tell you somthing it does not matter how you cut your onions the sweetness is I have worked in a yake away for around 2 years andadded using somthing else   they cook the onions any way.but i will tell you somthing,yes there is a secret on how to make what they call guravy and also the method used im supprised no one has mensioned it on here I speak a little Bengali and there is a certain word they use that word is the seceret to get the guravy taste and no bengalidesh man will explain it to you.I happened to be there one day when they were finishing of the guravy,but just hoping to stop you wasting your time with the different ways with the onions
assalam alykum

Well, reading this post through again, It sounds as if we are doing it all wrong. They do add a sweetness to the base, Our method of cooking is all wrong, and something is added at the end of cooking the base,
So now I'm intrigued, Can't wait for your answer infindforu ;D

everyone thinks that adding goor to the base sweetens it,well in a sence it does but only to give a balance to the taste,just the same as adding salt dont forget coconut milk powder or coconut cream block

by the waybut if you think you are doing it all wrong then that is your though ,look at JB curry base that is the only one on here that is nearly there just a few tweaks and youll get it