Quote from: Secret Santa on March 26, 2013, 09:30 PM
To be honest Chris if that recipe and the techniques shown are representative of the new book's methods then you won't be showing us anything new. The making of that curry was absolutely standard.

No problem SS, did you really think i was going to give you BIR in this vid?
The video is to show how to make a Shahee Mossala, NOT how to make the base that's used or anything
else!

Quote from: Geezah on March 26, 2013, 09:24 PM
Thanks for posting Chris, really looking forward to the e-Book.

P.S got any spare Eastern Star curry powder...i'm nearly out ?

Thanks, PM me for Eastern Star curry powder.

Quote from: Secret Santa on March 26, 2013, 09:22 PM
I'd be willing to bet money that if you left the bay leaf out it wouldn't taste any different. I think some chefs do things because that's the way they were taught - there isn't much thought put into the process. That's not specific to this particular dish of course.

SS Sam Is the chef and he uses Bay leaf, if you don't want to that your call.

Quote from: gazman1976 on March 26, 2013, 09:22 PM
any time frame on the book yet Chris?

Sorry no, i want it as right as it can be before i let it go.

Quote from: mr.mojorisin on March 26, 2013, 09:06 PM
very good video. Thanks

my mate used to love a mince madras. Never seen mince mixed with chicken though.

Spiced oil makes a guest appearance too..... (shhh...don't mention the spiced oil)

Water from a yellow container....how do we know it's only water???

As far as we know the "secret" ingredient could be in the yellow tub under the guise of water

Looking forward to the book

Cheers

LOL sorry i did find that funny "Water from a yellow container....how do we know it's only water???

As far as we know the "secret" ingredient could be in the yellow tub under the guise of water "

In the video he says "The base was too thick and added water" IT WAS JUST WATER trust me.

Quote from: chonk on March 26, 2013, 09:05 PM
Hi Chris!

Looks interesting (:

Always believed that methi should be added at the end, because it tends to become bitter if it gets cooked too long. But don't know for sure.

edit: Wouldn't make any sense. Forgot that they use the fresh ones like spinach, too. So the taste should remain fine, I think.

The "burning pan-moves" do look pretty fancy ;P Never really understood how that works in detail. Is that really just as easy as it looks, some pan-shaking above open fire? (:

Greetings!

In short yes it is easy, it all is when you know how. Hold on and you soon will.

This is to show you the quality of the videos that will be in the E-book.

http://www.youtube.com/watch?v=Uc8CcJqNYfc

You don't need a high heat burner, to achieve bir! just time, the right recipes, and techniques.  high heat is for speed and only speed.

Quote from: Axe on March 20, 2013, 09:41 PM
It was on Bluestone 42 yesterday and took me back some, so had to post it

http://youtu.be/_FWv1w5UKBM

you old git, you will know this then  ;D

http://www.youtube.com/watch?v=e80qhyovOnA

Quote from: marco73 on March 24, 2013, 04:50 PM
Hello curriers,

Here is a few recipes I'd like to share. My base is Zaal's, my mix powder is Abdul's 8 spice and the rest is made up of bits from here, there and everywhere that I have tweaked over time to suit my taste.


TIKKA PASTE

2 tbsp Ground Coriander
2 tbsp Ground Cumin                           
1 tbsp Garlic Powder
1 tbsp Garam Masala                         
2 tbsp Paprika
1 tbsp Ground Ginger                         
2 tsp Chilli Powder       
1 tsp Turmeric
1  tsp Chinese 5 Spice
1 tbsp Garlic & Ginger Paste
1 tbsp Mint Sauce
1 tsp Salt
1 tsp Red Food Colouring (powdered)
1 tbsp Fresh Chopped Coriander
6 tbsp Vegetable Oil
Water (Boiled)

1.   Add all the dry ingredients to a bowl and add hot water to make a paste.
2.   Heat the oil in a wok and fry the paste for 5 minutes.
3.   Add the garlic & ginger paste and mint sauce and continue to fry for 5 minutes.
4.   Add more water if needed.
5.   Allow to cool then add to a jar and refrigerate until needed.



TIKKA MARINADE

2 tbsp live set yoghurt
1 tbsp tikka paste
1 clove of garlic (finely chopped)
Half tsp chilli powder
1 tsp methi leaves (crushed)
Half tsp powdered food colouring (deep orange for chicken, red for lamb)

1.   Add cubed meat and garlic to a bowl and marinate in fridge for 20 ? 30 mins.
2.   In a separate bowl, add remaining ingredients and mix.
3.   Add marinade to the meat and marinate in the fridge for 24 hours.
4.   Heat a wok until very hot. Fry meat until charred, turning only once.



CHICKEN TIKKA BALTI

300ml warm base gravy (I used Zaal recipe but added ? tbsp creamed coconut)
6 pieces pre-cooked chicken tikka
5 tbsp vegetable oil
1 tbsp tomato puree (watered down 4:1)
1 tbsp diced onion
1 tbsp diced green peppers
1 tomato (seeds removed, half diced, half quartered)
1 tbsp akhni stock (4 pieces cinnamon bark, 1 star anise, 6 green cardamoms, 4 bay leaves, 2 cloves)
1 heaped tsp garlic & ginger paste
3 quarters tsp mix powder (I used Abdul?s 8 spice)
Half tsp ground fennel seeds
Quarter tsp cumin seeds
Quarter tsp crushed chilli flakes
Half tsp crushed methi leaves
3 quarters tsp sugar
Half tsp salt
Quarter tsp garam masala
Ground seeds of 2 green cardamoms
1 tbsp chopped fresh coriander

1.   Heat 1 tbsp oil in a wok and fry diced pepper for 2 minutes. Set aside.
2.   Heat the remaining oil, add chilli flakes and cumin seeds and fry for 30 seconds.
3.   Add the diced onion; fry for 2 minutes.
4.   Add the garlic & ginger paste; fry for 30 seconds.
5.   Add the tomato puree; fry for 1 minute.
6.   Add the sugar, mix powder and ground fennel; fry for 2 minutes.
7.   Add base gravy, one ladle at a time. When oil starts to rise, add another, and so on.
8.   Add akhni stock, green peppers, ground cardamom, methi leaves and fresh coriander.
9.   Add pre-cooked chicken tikka and warm through.
10.   Add salt to taste.
11.   Finish with garam masala.

Serve

Bloody good post, thinking outside the box. love it marco73.