Quote from: solarsplace on June 07, 2012, 12:12 PM
what British Indian Restaurant dish have you based your recipe on?

Do you like BIR curry? - this being a forum mostly dedicated to BIR curry - please tell us what BIR restaurants near you that you like to go to?

Thanks

SP, to be fair, I've (more than) often asked this question (of myself) of many members of this forum...... :-X

Hi SSK (SammySauceKitchen),

Several things that I simply MUST admire you for  ;D are:

• your unabated enthusiasm
• your persistence in the face of mounting adversary

and, last, but certainly not least:

• your brilliant (monotone and non-British) accent and, in particular,
• the titillating way in which your pronounce "chap...erd" (i.e. "chopped") 

I love it!   ;D

Keep going girl! 

I vote that we give SSK her own section on the forum! 

Hi TT,

Two thing to note are that Mikka:

• lives in America (or Canada, I can't remember which)
• always appeared, to me, to be more interested in more traditional Indian cuisine, rather than BIR cuisine

I think these two points significantly influence Mikka's thinking accordingly.

Having said that, I think that perfectly respectable curries can be made using "hot and fast" or "cool and slow" methods.

But, if you want to replicate BIRs, then it needs to be "hot and fast".  Even during slack periods, they are unlikely to resort to "cool and slow"

To my mind, if nothing else, the flames that BIR chefs often get when cooking BIR curries clearly indicates the high temperatures they use to cook their curries.

But, what you don't want to do, when using "hot and fast", is to burn the spices (or anything else, for that matter).

PS:  In my opinion, there is nothing particularly wrong with using a (quality) nonstick pan.

Hi Naga,

A perfectly reasonable question.

Both, in my opinion, produce very nice ("BIR-like") Kormas.

This "Simple" recipe is less complex and easier and quicker to make.  It produces a "less complex" and "cleaner" tasting Korma (if that makes any sense?).  In some ways I prefer it accordingly.

However, I guess you'd really need to try both recipes (with their accompanying curry base and spice mix) to determine which you prefer. 

I guess it would largely depend on which curry base and spice mix you are inclined to (or can be bothered to) make.

....anyone got one of these....http://www.wonderchef.in/index.php/appliances/sk-gas-oven-tandoor.html?



This guy uses one (and clearly has an interest in promoting it!) in two of his videos here:

Tandoori Roti

Butter Chicken

If so, what do you think of it?  I can't quite get my head around it (or around the need for and benefit of one) but maybe it enables much higher heats to be obtained? 

The rotis look a little on the crispy side.  I was waiting for him to bite one, in anticipation, but it wasn't to be! 

I love the way he slaps those rotis around though! 

Looks like an interesting product, but strange that they give a free roti tawa with one too! 

Quote from: Phil (Chaa006) on May 27, 2012, 10:26 PM
No choice : I can go dry and live, or drink alcohol and die -- which would you choose ?

Quite a dilemma!  Life without proper beer; is it worth living?    Fruit juice, perhaps? 

Quote from: philP.S. None of Main Thaler, Clausthaler Extra Herb or Bernard deserve to be written off as "mouthwash"

But, in terms of alcohol content, it more resembles mouth wash than proper beer.

QuoteI would challenge anyone to identify Main Thaler as low alcohol in a blind tasting.

You're on!  Give me 5 pints of each and I'll nail it every time!  ;D

Good Luck Colin 

I think I may have chosen my words unwisely; take it easy on the garlic powder addition!  Too much of it CAN spoil it (as can too much of anything)! 

PS:  About 0.25 tsp of fenugreek powder is also worth adding, in my opinion.

Quote from: Phil (Chaa006) on May 26, 2012, 05:39 PM
Bernard 0.5% alcohol unpasteurised Czech amber beer.

0.5% alcohol    Why would you even bother!  That ain't a beer, it's a mouthwash!   

Quote from: Tommy Timebomb on May 26, 2012, 10:30 AM
I had garlic powder and also ginger powder in the cupboard and thought for once I have found something they go into "IE the mix" as since I have had them there's not been much call for their use.

Glad to be of service TT 

By the way, try adding 05 - 1 tsp of your garlic powder (and/or ginger powder...maybe a little less of this) to your final curries too.  I often add it to a madras, or vindaloo, etc, and it certainly adds a little something.  Can't have enough garlic (in its various forms) in my opinion! 

Quote from: chewytikka on May 23, 2012, 08:05 AM
It does look a lot lighter than your previous Vindaloo recipes, have you changed your tomato
paste, or maybe using less?

Hi Chewy,

Not really.  The main difference, I think, is the base (i.e. I used CBM's Little India base here).  The pics I posted of a Vindaloo I made using the Curry2Go base was very dark....I think because the Curry2Go base is pretty dark (compared to most)...or, at least, mine was.

Maybe it's partly due to the camera/lighting too.