I guess this is it

http://youtu.be/Ug-NgWDrqQ8

His heart's in the right place but he's a bit of a numbnuts.

Looks good SR. What's in your vindaloo and how do you differentiate it from the madras?

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Then he added a chef spoon of mix powder and two chef spoons of blended plum tomatoes.



bubbling away for about half an hour until the chicken is cooked.

Am I missing something here - is the chicken added directly after the plum tomatoes or is there an interim step which is missing from the above description? Any base sauce used?

Big tick in the box for this one from me!

I got to try it sooner than expected because when I came to portion out the 10 batch of bulk lamb madras I made today I found my precooked lamb was only going to stretch to 8 portions. A quick fry up of G&G, cumin seeds, panch phoran, salt and cumin & turmeric powders & dilute Tom puree and then into the frying pan went some potato chunks.

I didn't really have enough potato to fry for ten mins without it getting too scorchio so I covered my pan with foil and popped it into a low oven at fan 130C for 50 mins. The result was lovely as the spices were nicely roasted and flavoursome and the potato was just right without being overcooked and mushy, as it might easily have been if boiled.  I think there was scope to drop down to 120C or 130C/40 mins as the potato would probably still get cooked enough.

I've just polished off the first portion for an early dinner tonight and with a couple of chunks of potato included it was lovely grub. Thanks for the method jb, I can see myself using this plenty in the future.

Thanks JB, I will try this technique. I've seen panch phoran used for pre cooking potatoes too so I guess like everything else there will be variations in the approach of each restaurant, but the basic technique of bhagar to get some flavours going then oven cook looks like it's worth exploring. Potatoes are a bugger to cook sometimes without them breaking up, so the oven is probably a good choice so you don't have to stir them when they are getting soft.

Bob, private messages really should stay private IMHO.

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This was cooked and for about ten minutes.

Can you clarify this sentence please JB?  This was cooked and what? I guess the missing word is stirred but I might be wrong.

I guess there is minimal liquid in the pan at this point of the process, so was the gas on low for those ten mins?

Which thread was it recently where someone was looking for the "secret ingredient" BIRs add to get a smoky flavour in their food (was it a tarka dhal thread?). They need to watch this guy's vids because they illustrate nicely that the smokiness comes from frying the f**k out of ingredients like, in this case, the vegetables.

That ain't steam any more at 1:25-1:30, those veggies are smoking.  Also check out the black "fond" left in the pan after he serves the bhindi bhaji. Fast fried food on high output burners and a chef juggling 6 dishes at once will make for lightly charred ingredients at times, so that's your characteristic BIR smokiness right there.

Veggie fried rice
http://youtu.be/EoiLYHCyZdc

Bhindi bhaji
http://youtu.be/7WQB6cbmQfk

Good spot. Who knows what else is out there in YouTube land...

Anyone in their area who wants to check out their food for us?  London N8 http://www.curryclubuk.com/restaurant/thecurryclub/contactUs

Interesting to see the big pot of precooking potatoes half way through this vid: http://youtu.be/Jv_esWMBxkk

I'm showing my ignorance I know, but I've never seen parathas being made, so this one was interesting:
http://youtu.be/CUcG4HmuODU

Looks damn tasty to me Naga. I'm starting to sneak the odd bit of potato into some of my curries in place of chicken as it just adds a bit of variety. I know it only really belongs in a vindaloo (or a veggie curry!) but i don't care.