Hi CA,

Yes I see.  I believe that Kashmiri masala paste is used quite a lot over here in BIR's these days, especially in their Seekh kebabs, replacing "kebab paste" whatever that is?  This is based on a chat that I had with one of the waiters at my local BIR but unfortunately he was a bit vague on actual recipes.

Ray

Hi CA,

What the chef uses in the video though, is Pataks Kashmiri masala paste, I have the same in my fridge.

Ray

Quote from: pforkes on March 21, 2010, 11:33 PM
Is the "Kashmiri masala" the same as "Kashmiri mirch" i.e. red chili powder?

No, Kashmir masala comes in paste form, usual brands, Patak's, Pasco.....so on.  It is essentially a curry paste

Ray

Good find Chris,

Interesting method too.  No water?  6:40 seconds from start to finish, very impressive.  Really shocked by there being no water in the batter.  I think this could be a major breakthrough for me, as I find it a bit hit and miss when it comes to adding the water. 

Another revelation for me is the Kashmir Masala.  I only ever use the stuff in my seekh kebabs but always end up having it in the fridge for months, so another use for it is good

I'm gonna give these a go soon but I will use CA's spice masala as I've got a barrel full ;D

Ray

Quote from: Cory Ander on March 21, 2010, 04:59 AM
How does Kris's curry base recipe differ from that in her first book George?

Hi CA,

Just a a quick flick through both recipes to answer your question.  Ok, there is a larger quantity of onions in the new book rising from 900g to 1kg.  Also, she calls for 4 tbsp of "olive oil" whereby the first book asks for 8 tbsp of vegetable oil.

The only difference in the cooking method, is that the onions are now fried for 10 minutes, rapid for 2 mins then for a further 8 mins on a gentle fry.  I guess this method would back up her claim that it (the base) smells nice whilst cooking and you wont get that boiled onion smell throughout.

I think the fact that all the recipes in the new book call for "olive oil" is what puts me off really.  I associate olive oil with Greek and Italian cuisine, not Indian!  Yes I could replace with veg oil I suppose but, just the fact that she asks you to use olive oil, makes me dubious as to how good these dishes would turn out.

I will probably have to try some out and see but not expecting too much to be honest.

I have tried out the "Spicy Lamb Cutlets" which were quite nice, very close to what I know as "Tandoori Chops" but not nearly seasoned enough for my taste, still, I can work on it.

Ray

Hi Guy's,

I've got both "The Curry Secret" and "The new Curry Secret".  Not overly impressed with either to be honest.  I can definitely see the benefits of the KD1 when it first came out, unwrapping the "mystery" so to speak, at a time when very little was known by the home cook. 

It's now dated though and even though the KD2 as a more modern twist to it, it's still not my cup of tea.  The only thing I do make from the books, is her standard pilau rice, which is a good dish.

Also, I'm not keen on the portion sizes of the recipes, most of them being for 4 ppl.  I'd much rather do them for a single portion.  Yes, I suppose I could quarter the ingredients but even so, the ratio for the cooking duration will not be as simple, IMO.

For me, the "Authentic Balti Curry" cookbook is far better, even at twice the price, that's not to say that I'm suggesting ppl not buying the KD1 or KD2, they probably have some use to some, just not me I'm afraid.

Ray

Hi Hamza,

Why not have a crack at making a base tonight?  That way, you could have your final dish ready within 15 mins.  Now that IS, curry in a hurry ;D

Just a thought

Ray

Axe,

Be daring and use GREEN food colouring ;D  Only kidding mate, like I said, my local TA doesn't use any and their kebabs are lush.

Ray

Hi Axe,

Essentially, base or gravy, is a stock.  I have known it to be called all three.  Most bases rely heavily on large quantities of onions along with various spices, pretty much how you describe the stock that you observed.

I am totally with you on how you describe the TA's and BIR's reason's for cooking this way but, maybe the base,gravy or stock, is not as recent an innovation as it may first seem?

If I'm correct, I think the correct term for the base is "Grabbi or Garab" something that was developed long long ago in Indian cuisine, way before it was it was introduced to Britain.  Perhaps it was not used in the same way that the BIR's use it today, but if you think of it as just a "stock" then guess, this would make sense?

Lots of cuisines use bases or stocks as their starting point's (as I'm sure you know this anyway ), Italian = tomatoes, french = wine, and so on...  I think describing the base as a stock is a very suitable description.

Have you made one yet Axe, if not, what is your perception of how it would be?  My perception of what a base should be like, is, a thin, mildy spiced liquid of soup consistency, versatile enough as not to be the dominant flavour in the dish but balanced enough to be the foundation or starting point for a dish, giving you the flexability to build on.

As for a standard spice blend or spice masala, I'm completely with you on this.  It's definitely created for convenience.  The varying taste of the dish being create by timing, quantity and technique and maybe even temperature?

I think separate spice masala's lend itself more to traditional style's of cooking rather than BIR.  The one noticeable thing about most BIR's is that "taste".  Each of their dishes will have it, you can't put your finger on what it is, but you certainly know when it's missing.

For example, a traditional Vindaloo will be a completely different dish from a traditional Madras (I know some people won't accept Madras as having traditional origins)  Whereby, a BIR vindaloo, albeit, a different dish from Madras, you can tell that they're cousins!  Does that make sense

Anyway, that's my slant on things, for what it's worth  ;D

Ray

Hi Axe,

Looking good and noticed the cheeky glass of red ;D

So, how did it go with the rusk?  Did it give you the sweetness required?  I see you left out food colouring, I keep meaning to do this but when it comes to it, I always end up putting it in.  I know it makes no difference to the flavour whatsoever but,  it just doesn't feel right without it.

My local TA do their seekh kebabs without food colouring and they are awsome but nothing like a BIR seekh.  I've never tasted anything similar anywhere.  I'm gonna bug him this weekend and try and get his recipe.

Great post, keep it up mate.

Ray