Fleet 5 (heh heh)

Seconding Ian S' opinion in another thread, are we likely to see the written ingredients / technique for the Roshney. I've never come across that dish before but it does look and sound delicious!!

Next on the to do list if so

W

I couldn't resist making a curry tonight so had a go with base from the freezer, it was C2G base but to me it has too much spice in it for what i'm used to. The resultant curry was delicious, in fact my best attempt to date, yet not quite right if i'm honest as it was too overpowering with curry spice, this i'm putting down to the base. I feel i'm on the right lines and i'm gonna make this Az base next. I'm not gonna make the banjarra as whilst i'm sure it will give a good curry result I have never seen it used around where I am so success can be achieved without it

I like the fact that theres not a lot of spice in the base, nor is there half a litre of oil. I am however gonna buy some veg ghee despite concerns and conquer this bloody curry lark. Once cracked (fingers crossed) i'd then like to see just how much healthier a curry could get with a reduced amounts of fats, what a lovely diet that would be!!! heh heh ;D

Onward and upward

W

Heh Heh

Cracking post that CH, can't wait to get going again. Which dish are you gonna try and replicate next??

W

I think the lesson learnt here is correct cooking of the spices is essential to the flavour we are after. It always was important, but for me just how hot/long the spices should be fried was probably neglected a bit. The fleet 5 have been shown, cooked and tasted the right flavour. How they achieve it albeit slow cooked low or fast and high is irrespective so long as it tastes right.

I'm guilty of not cooking the spices correctly if this is the holy grail as I'm nearly there but not quite  , a bit more practice along with longer frying with hopefully get me the results the others obviously are. Unfortunately a busy job and a wife that keeps appealing to me not to cook another curry is delaying the nirvana a bit longer.

Cracking threads these Az lessons and looking forward to reading about more success stories

W

Not wanting to take the thread away from The vindaloo but is it possible there are 2 ways of singeing?

1 high heat (hot and quick)
2 lower heat (slow longer frying)

What does anybody else think? Looking at chewy's jalfrezi video the spices and tom puree are cooked for quite a long time on a noticeably smaller heat!!

W

Quote from: emin-j on February 19, 2012, 10:56 AM

Quote from: George on February 19, 2012, 10:34 AM

Quote from: natterjak on February 19, 2012, 06:33 AM
I choose not to use veg ghee and will accept that it might mean my home cooked curries differ slightly from one cooked with veg ghee, but i anticipate it will be a subtle difference and not a "show stopper".

Why don't you use vegetable ghee? I suggest the only way to check out Az's recipes, to see if they can be recreated at home with as good a flavour as at the restaurant (if indeed you were bowled over with the flavour, when you sat down to eat last Sunday), is to use ALL the same ingredients that Az used. Vegetable ghee may be rather unhealthy but does it stop any of us eating out at BIRs or ordering take-aways? If you can recreate Az type results three or four times, using vegetable ghee, then it would be logical to alter the oil/fat type, only then, to see what a difference it makes.

For once I agree with George 

Good point George, me too

Quote from: curryhell on February 18, 2012, 08:27 PM
GENTELMEN, I HAVE ARRIVED, AFTER NIGH ON 30 YEARS,
WE'RE THERE
Awaiting me tonight when i get in from a celebratory drink down the pub is a BIR curry cooked by me, aided by Az who must have been watching over my shoulder tonight.  All done on a POXY electric hob in a home kitchen.  It has the TASTE, it has the SMELL, it has the intense heat that only singed chilli powder can have considering i only used 1/2 a level chef's spoon.  My local could have cooked it  ;D ;D

Well done CH, the amount of effort and enthusiasm you put into this forum, it is most certainly deserved. I'm nearly there but can't put the effort in often enough cos the rest of the family are becoming curry widows, heh heh, keep postin and updating us cos i'm sure i'm near the winning post too

W

Hi Jeera (or anybody succeesfully singeing) glad to hear your success stories with this method

What do you feel is best practice for the "singeing", as a lot of us have found out, if the oil is too hot the garlic/ginger blackens almost instantly, are you cranking the heat up after the G/G's in and then adding spices and tom puree or are you melting the pan from the start and then deftly adding the other ingredients??

W

Quote from: ELW on February 17, 2012, 08:40 AM
The Roshun Mirchi looks great Gary. I know I can get a pan hot enough, when I turned the G&G black in under 10 seconds last night, using my new technique

ELW

Haha

Have we all done this, My pan can get hot enough also, mine turned black within about 2 seconds, bottom of pan looked like burnt bread crumbs

Check this clip out, a few more lessons with Az and the challenge is on hehe

Efficiency At It's Best (World's Fastest Indians!)