As CK said definitely easier if you roast first, it makes the spices brittle
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#292
Lets Talk Curry / Re: Just had a demonstration by the chef at my local restaurant
January 16, 2006, 09:00 PM
Chicken Pathia
On a high heat add 2-3 TBSP oil
Add 2 TSP garlic puree, stir fry for about 10 seconds
Add 3 TBSP medium chopped pre cooked onions, stir fry for ~20 seconds
Add 1.5 TBSP tomato puree (in hindsight this was probably pasata or some other thinner paste than our standard tom puree)
After ~20 seconds more add the pre cooked chicken, about 2 TSP curry powder (I would recommend Bruce Edwards spice mix from the ebook section/curry house cookery but any of the mixes talked about on this site will be fine), 1-2TSP chilli powder, 1-2 TSP sugar, a few pieces of raw tomato, 1 TSP fenugreek leaves and a little salt.
Stir fry this mixture for about 10 seconds more and then add a small ladle of curry base, evaporate this off.
Add chopped coriander leaves, another ladle of curry base and a wedge of lemon and leave this to simmer for 5 minutes.
This is the recipe as I typed out after I observed it first hand, looking back on this I'm not sure the lemon is right going in at the end like that, I personally would add it just before the first ladle of gravy goes in.
On a high heat add 2-3 TBSP oil
Add 2 TSP garlic puree, stir fry for about 10 seconds
Add 3 TBSP medium chopped pre cooked onions, stir fry for ~20 seconds
Add 1.5 TBSP tomato puree (in hindsight this was probably pasata or some other thinner paste than our standard tom puree)
After ~20 seconds more add the pre cooked chicken, about 2 TSP curry powder (I would recommend Bruce Edwards spice mix from the ebook section/curry house cookery but any of the mixes talked about on this site will be fine), 1-2TSP chilli powder, 1-2 TSP sugar, a few pieces of raw tomato, 1 TSP fenugreek leaves and a little salt.
Stir fry this mixture for about 10 seconds more and then add a small ladle of curry base, evaporate this off.
Add chopped coriander leaves, another ladle of curry base and a wedge of lemon and leave this to simmer for 5 minutes.
This is the recipe as I typed out after I observed it first hand, looking back on this I'm not sure the lemon is right going in at the end like that, I personally would add it just before the first ladle of gravy goes in.
#293
Lets Talk Curry / Re: Just had a demonstration by the chef at my local restaurant
January 16, 2006, 01:01 PM
Sure, Ive actually done that for my own use so it will just be a copy and paste 
#294
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: curry gravy from rajver(biddenden) revisited
January 15, 2006, 06:00 PM
Hi mate, was it Bruce Edwards madras?
#295
Lets Talk Curry / Re: help needed
January 13, 2006, 09:35 PM
I know im blowing my own trumpet but I always use this one:
https://curry-recipes.co.uk/curry/index.php?topic=122.0
Never had a bad pathia from this ;D
As with all cooking, when you think you are done though taste the dish and add more lemon juice or sugar as your palate requires.
https://curry-recipes.co.uk/curry/index.php?topic=122.0
Never had a bad pathia from this ;D
As with all cooking, when you think you are done though taste the dish and add more lemon juice or sugar as your palate requires.
#298
Lets Talk Curry / Re: The Joy of Curry
January 10, 2006, 11:09 PM
It did have some sugar in as well, it was one of those bung everything to hand in, literally!
#299
Curry Web Links / Re: A few sites
January 10, 2006, 06:19 PMQuote from: George on January 10, 2006, 01:55 PM
Mark
I'm not saying he's wrong or that it's not interesting but why do you appear to be giving special credence to the written word on the curryfrenzy site? The guy behind that site is just another curry fan like we are. Why should his comments carry any greater weight than suggestions posted at this forum, some of which attract little debate. When I was a child, I used to think anything written in a text book or newspaper was the gospel truth.
Regards
George
I wasnt, I was just pointing out part of one the sites I found interesting
#300
Lets Talk Curry / Re: The Joy of Curry
January 10, 2006, 06:17 PM
In my student days I once cooked a curry with instant coffee in it, not to be recommended? ;D