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Quote from: Chilli Prawn on October 10, 2006, 01:43 PM
When I worked in London in the 90s there was a very popular BIR dish simply called Chilli Chicken.  It was a dry stir-fried with lots of fresh chillis Chicken and some sliced onions, but it had a little of a very dry dark 'sauce' (fried masala).  It was fantastic and mind blowing, some say better than Phall.  Anyone know it and have an idea how to maake it.  I have tried but just can't get right

Try these links CP, they may help:

http://publishtoday.blogspot.com/2006/09/simple-chilly-chicken.html
http://www.pachakam.com/recipe.asp?id=471 (also search for "chilli chicken" for other recipes)
http://www.bharatwaves.com/portal/modules/articles/print.php?id=160 (cancel "print" for webpage)

Likewise CC 

Bhoona Prawn Puri

I'm posting this recipe in response to a recipe request here https://curry-recipes.co.uk/curry/index.php?topic=1306.0 (given that there were no replies)

This is adapted from "100 Best Balti Curries" by Diane Lowe and Mike Davidson.  I have not tried it so can?t comment on how good it is.  It looks like a reasonable bhoona recipe though ? note the interesting (and unusual?) use of Worcester sauce!

For the Puri (serves 4):

Puris are similar to chapattis, but are deep fried, until puffed up.  They should be eaten at once, before they deflate.

• 115g chapatti (ata) flour or plain wholemeal flour
• Vegetable oil for deep frying
• Warm water (approximately 150ml)
• 2 tbsp butter ghee (optional)

• Place the flour in a bowl
• Gradually add the water, using your fingers to mix it into dough (also add ghee here, if you choose to use it)
• Knead the dough, for about 5 minutes, or until it is soft, supple, springy and not too sticky
• Cover with a damp cloth and leave to stand for 30 minutes
• Dust a work surface with flour
• Divide the flour into 4 parts and roll each past into a ball
• Place each ball, onto the dusted work surface, and roll it into a thin disc of about 8 inches diameter, dusting with flour as you do so
• Deep fry each disc in the hot oil, one at a time, for about 20-30 seconds
• Drain the excess oil by placing the puris on kitchen paper

For the Bhoona (serves 4):

• 100ml vegetable oil
• 225g small peeled cooked prawns
• 0.5 green pepper (seeded and finely chopped)
• 1.5 tsp salt
• 4cm cube fresh ginger (peeled and grated)
• 5 plump cloves of garlic (peeled and grated)
• 2 tbsp spice mix (1 part chilli powder, 2 parts salt, 3 parts cumin powder, 6 parts coriander powder, 8 parts paprika) or curry powder (or any other spice mix)
• 0.5 tsp Worcester sauce
• 1.5 tbsp tomato puree
• 2 ripe tomatoes (finely chopped)
• 400ml Curry Base
• salt and sugar to taste

• Heat the oil, in a wok, until hot
• Add the prawns, green pepper, ginger and garlic and fry until soft, stirring continuously
• Add the salt, spice mix and the Worcester sauce and stir to combine
• Add the tomato puree and tomatoes and stir to combine
• Add the Curry Base, stirring vigorously to break up the tomatoes
• Continue to fry the mixture, for 3-4 minutes, until the mixture is dry
• Add salt and sugar to taste (if necessary)

Add 0.25 of the mixture to each of the 4 puris and eat!

In my humble opinion, fenugreek is indispensible in BIR cooking.  It believe it helps develop both the BIR taste AND the aroma (together with garlic....in its various forms).

I also understand it is one of the key ingredients that typifies "Balti" type dishes.  Invariably, Balti dishes, as far as I understand, use copious amounts of fenugreek (typically dried leaf).

Regards,

I have moved this recipe to the BIR recipe section https://curry-recipes.co.uk/curry/index.php?topic=1323.0

Quote from: CurryLover_NZ on October 29, 2006, 06:00 PM
I was looking for Cory Ander's Chicken Ceylon recipe....what sets it apart from other dishes ?
Sounds like it might be a bit on the hot side!

Hi Curry Lover. 

As far as I'm aware, a typical BIR "ceylon" type curry is a basic medium curry (eg "bhoona") that's made hotter (chilli), sourer (lemon juice or tamarind) and more coconutty (um...coconut! - in form of powder, milk or cream) and slighty creamier (coconut milk, milk or cream).  I'm sure Cory can confirm?

If you've been making Darth's madras anyway, why not try and convert it to a ceyon by simply adding some lemon juice (say a tbsp of fresh or bottled stuff) and coconut cream (say a few tbsp of the thickish tinned stuff) and maybe a tbsp of cream and/or a little milk?

Of course, you can make it as hot or as sour or as coconutty (or the sauce as thick or thin) as you like by simply adding more or less of the various ingredients.

There's a little more information (but not much more) on a ceylon type curry in this thread https://curry-recipes.co.uk/curry/index.php?topic=931.msg8234#msg8234

Oh yes!  And whilst on the topic of "the topic"......A mighty welcome Geoff!   

And on the question of curry bases......naaah, I really don't want to digress!   . 

It's a great question though!  I reckon it's worth starting a new thread in "Let's Talk Curry"? 

Welcome to curry making paradise! (plus a little bit of hell thrown if for good measure! )

Quote from: Yellow Fingers on October 30, 2006, 12:44 AM
And who's been eating my porridge?

I dunno YF, but I sure did enjoy my kip in your bed!   

oeeer...that didn't quite sound right did it!  ;D

PS:  nobody chastise me please, I've given up with the "sticking to the topic" theme...it seems that no one else really gives a damn anyway! 

A mightly welcome Mark!  ;D

Welcome to curry heaven!  You'll be certain to find decent recipes and a few tricks here!