Hi there folks

I joined in August but never got round to posting here so this.

Have posted a few pictures and recipes so far and have enjoyed the site.

Am currently translating a Bruce Edwards paper that was published in the Curry Club magazine about 20 years ago and I will post it here when I am finished. It seems slightly different from the other stuff posted here so far so I would appreciate any comments when I post it.

Also I am trying to write a wee paper called 'characteristics of restaurant curries' as I've noticed that a lot of takeaway menus describe dishes in identical terms, which suggests that maybe there is some sort of standardised menu that proprietors can buy in. Sometimes I wonder if these takeaways are buying in base mixes and pre-packed spice mixes to make up their curries as the taste from different curry houses can be so similar.

Lastly I would like to ask if anyone has come across a curry called 'Chasni' as this seems to be taking off in Scotland and outselling the Tikka Masala in some parts. I would describe it as a cross between the Pathia and Tikka Masala as it has a sweet/sour taste with cream added. So if anyone knows this curry or has a recipe please post it here. I might even have a go myself.

Now I have a question for you, can you tell me what the different categories of chef are and how you move through the categories?

Anyway wishing all curry fiends a Happy Christmas and all the best for 2009.

This is a recipe I quickly scribbled down from a TV programme years ago featuring two sisters who teach Indian cookery from their own homes.  Over time, I have adapted the quantities and ingredients to suit my own taste until it has ended up something like this.

Stage 1 - Chicken Tikka and Marinade Ingredients:

4 chicken breasts, cubed
1 1/2 tsp. salt
juice of 1 lemon
4 tbsp. natural yogurt (more if required but enough to coat the chicken)
3 to 4 tbsp. vegetable oil (optional)
4 tbsp. ground cumin
2 tsp. red chilli powder (less if you don?t want it spicy)
2 tsp. tandoori masala
2 tsp dried fenugreek leaves (optional)
1 tsp. finely chopped or crushed ginger
3 tsp. finely chopped or crushed garlic
3 to 4 finely chopped green chills (or less if you want less heat)

Stage 1 - Method:

1. Rub the salt and lemon juice into the chicken
2. Whisk the yoghurt, add vegetable oil and spices.  If you want a less fattening mixture, omit the oil and increase the amount of yoghurt
3. Add the ginger, garlic and chillis
4. Coat the chicken in the marinade, preferably in a glass bowl and marinade overnight or for at least 6 hours.
5. Preheat your oven as high as it will go, and when ready to cook the chicken, turn it down to Gas Mark 6.
6. Place the chicken on a foiled baking sheet or roasting dish, cook for approximately 15 to 20 minutes then remove and drain off the juices.

Stage 2 - Makhani Sauce Ingredients 1:

2 tins chopped tomatoes
1 1/2 tsp. chopped or crushed ginger
1 1/2 tsp. chopped or crushed garlic
2 chopped fresh green chillis (if you want less heat use less)
1 to 2 tsp. paprika
5 cloves
4 green cardamoms
1 tsp. salt

Stage 2 - Method:

1. Mix all the ingredients in a pan, bring to the boil and simmer for 15 to 20 minutes.
2. Leave to cool then remove the cloves and cardamoms.
3. Place the sauce in a blender and blend till smooth.
4. Then pass the sauce through a sieve.  You should get most of the sauce through, leaving only the seeds from the tomatoes.

Stage 3 - Makhani Sauce Ingredients 2:

150 grams butter
3 tsp. ground cumin
1 to 2 tsp. honey
2 tbsp. tomato puree
3 tsp. ground fenugreek seeds (or less of you prefer)
juice of one lemon
130 ml. double cream
1 tsp. garam masala
coriander leaves, torn or chopped

Stage 3 - Method:

1. Melt the butter and gently fry the cumin powder
2. Add the sieved tomato sauce, stir, add the tomato puree and honey, and simmer for 5 to 10 minutes
3. Add the crushed fenugreek seeds and lemon juice
4. Add the double cream and garam masala and simmer gently until the sauce thickens
5. Now add the pre-cooked chicken and heat through
6. Serve with chopped coriander leaves to decorate

It turned out pretty good I think. Not too gloopy but thick enough. Not too spicy, but a bit like a mild spiced onion soup if that makes any sense. I went mad on Thursday and made Chicken Dhansak, Chicken Tikka Korma, Lamb Tikka Masala and Lamb Pathia. They all turned out pretty good according to those who scoffed them. But then again maybe that was due to the wine and beer they drink along with it!

;D

Curry Base

This is a recipe adapted from various other sources, e.g. Kris Dhillon and David Smith. It makes approximately 1 litre of finished base.

Ingredients:

• 6 tbsp. vegetable oil
• 1 lb (around 4) onions, finely chopped
• 12 cloves (approxmately 50g) garlic, sliced
• a similar quantity of ginger, finely sliced
• 4 green chillis, finely chopped
• 2 tsp. each of ground turmeric, cumin and coriander, mixed with water into a paste
• 200 ml passata
• 16 fl. oz. water
• seasoning

Method:

• Fry the onions on high for a few minutes
• Add garlic, giner and green chillis
• Reduce heat to low and fry for 5 minutes
• Add the spice paste and fry for 5 minutes
• Put the mixture into a blender with the water and blend till it is as smooth as possible
• Return to a pan, add passata and cook gently for 30 minutes
  
  

Ingredients:

4 medium onions (approximately 1 lb)
4 oz caster sugar
1/2 cup red wine vinegar
1/2 cup tomato ketchup
2 tbsp tomato puree (paste)
3 tbsp dried mint

Method:

1.   Peel and finely chop the onions and place in a bowl
2.   In a separate bowl, combine sugar, vinegar and tomato ketchup and mix well
3.   Thicken the sauce with tomato puree
4.   Add mint to taste
5.   Combine onions with sauce and enjoy with poppadoms

Notes:

The ingredients for the sauce are given as a starting guide
You can made the sauce sweeter or sharper by adding more sugar or vinegar as required
I have also successfully made this sauce using good old chip shop malt vinegar but you will need to experiment with the ratios of sweet to sour to achieve the balance that you want
You can also season with salt and pepper if you wish