Well done CH, please keep us posted on any tips or tricks you make to achieve sundays phall results, I'm following you guys' lead tonight and making me and the missus a curry so will be cranking the hob up, fingers crossed for great results, however am using C2G's base as i have a freezer drawer full

Did you make all your ingredients to zaal spec?

W

Hi JB / Az curry chefs

When you make your own Zaal base sauce, is there any chance you could video/photo the end process, ie the spiced water and the G/G tomato frying and the blend. This will then give us an idea of the final quantity the gravy produces.

thanks

W

Quote from: chriswg on February 14, 2012, 12:40 PM
I think if you are cooking at home you just need to be brave with how how you let the oil get before adding in the spices. Az usually leaves the veg ghee to heat up for at least 30 seconds on maximum heat before starting cooking. At home, you might need to wait 2 or more minutes depending on your hob. The magic seems to happen in the first minute of frying, singing and quenching so the fact he has industrial burners won't make much of a difference apart from how long it takes for the pan to get up to frying temperature.

For the record, after cooking Roshney's in Zaal and Chutneys a few times I can now honestly claim to be able to reproduce a 100% clone at home (including 2 ft flames for the tarka). I think you'd struggle a little with an electric hob as you wouldn't be able to get the flames started without a gas torch. I think when Az cooked the non-vindaloo strength one there was no flambee and it still tasted good - just not as exciting

Hi Chriswg

The above comments give me great hope, I'd never have thought of leaving the oil to heat up to super high temperature, hot yes but wow, definately need to use homemade G/G paste now as the jarred stuff would spit right out of the pan cooking at that temperature hehe ;D ;D

W

Thanks fellas

This could be my missing link as a lot of the bases and mixes I've used do taste initially similar and whilst the resultant curries are good, they're not top notch. If anything they do taste a bit powdery and don't have that sharp spicy flavour the restaurants do.

I think it's time to crank up the middle ring wok burner and try some serious singeing.

Regards

W

Az's curry club

Great posting chaps, Is it possible somebody could explain in detail what you feel the technique should be? Is it super high temperature frying or what?

This look's great but I can imagine trying to follow this, doing my usual and not having a noticeable difference as you guys cetainly have. While my curries are good, they are off the mark as far as restaurant / TA quality still,  whereas CH is positively enlightened as I'm sure you all are.

Anybody recreated this in their own kitchen yet??

Top effort!!!

Regards

W

Do you feel this "singeing" of spices should happen in all the curries or just some of the ones you made today?

W

Well done gents, glad you all enjoyed it!!

Has anybody done anything notably different in preparing the base and converting it into a curry dish?
Was the finished results noticeably different to previous homemade efforts??

Chuffed for you all, hopefully something similar will crop up up t' north, thats if you all don't convert us to BIR standard chefs after todays experience first ;D ;D

Wayne

Does Az know there's a whole forum waiting patiently but salivating at the prospect of you guys posting results. (at least I hope you post them, I'm well keen!!)

Enjoy chaps!!

Has anybody had pathia / patia before? Its a curry ive heard of but never tried. I was going to make a jalfrezi tonight but might try this as something different. I can't really imagine the taste though with lemon, pineappple, massalla sauce and chilli 
Wayne

Bloody hell well done, you've been a busy chap!!! Did it go down as well as it looks?