Hi Chef1707,

The link Darth gave you was for curry bases.

I think he may have meant to give you this link to BIR recipes here https://curry-recipes.co.uk/curry/index.php?topic=415.0

Also check out this thread on BIR "Ceylon" type curries here https://curry-recipes.co.uk/curry/index.php?topic=1284.0

Hope this helps! 

Just ask if you need any help or clarifiaction.

Regards,

 

Fat Les???  What's that?  A new type of healthier curry?   

And waddya mean appalling taste in tablecloths!!!!     Mrs Ander will be well chuffed with you.....not!! 

Of course, these fine tablecloths can be found in any $2 shop, or in a car boot sale near you, Inspector Jeera! 

And it's a fair cop guv!....that IS my tablecloth in that thread...there's no denying it! 

Hmmm......now I wonder who Jeera might be.....

Anyway, I digress.....back to "UCB".....

LOL  ;D

Quote from: Ashes on November 06, 2006, 06:19 PM
...How do you know Haldi is Pete?

Hi Ashes,

I don't!  Again, it's just my intuition!  And, again, I'm probably wrong! 

Quote from: haldi on November 06, 2006, 08:54 AM
The only place I ever heard of garlic powder, used in a curry, was from Pat Chapman's books.

Hello Pete...Sorry!  I mean Haldi   

I have also come across the use of garlic powder in "100 Best Balti Curries" by Diane Lowe and Mike Davidson.  A restaurant called "Kyber Pass", in Birmingham, apparently uses 1 tbsp of it in their chicken tikka masala (CTM).  I used this as a basis for my CTM here:  https://curry-recipes.co.uk/curry/index.php?topic=1325.0

And a damned tasty CTM it produced too! (with a few significant modifications of course!)

It apparently "gives the strong garlic flavour of fresh garlic without the onion-ness of fresh garlic", according to the chef at Kyber Pass.

I use garlic powder often, and often with fresh garlic, to give a balance of garlic flavour.

I agree with what CP says;  I suspect garlic powder is often used in hotter BIR curries (e.g. Madras, Vindaloo, etc), together with ginger powder.  I have no direct evidence for saying this; it's just my intutition...which may be wrong of course. 

And also as CP suggests, I believe the question of using garlic, in its various forms, is important enough to warrant a debate in a separate thread (this thread is about the "UCB" after all  )...anyone want to start a new thread?  If so, I'd be more than happy to contribute to it.

Regards,

No, no CG, I know you weren't having a poke! 

It's just I know that Snowdog has also mentioned about photos and sizes and salt before....thought you might be him...that's all 

I know you were being helpful.  You raise a good point!

Cheers, 

Quote from: Chilli Prawn on November 04, 2006, 05:44 PM

....it means left-overs I am told....

Hi CP,

Thanks for your comments and suggestions. 

I understand that the dish was originally made from leftovers, although I also understand that "jhal frezi" means "spicy stir-fry" in Bengali?

QuoteTry frying slices of onions, juilennes of garlic chillies and  ginger in a separate pan with lots of oil, add a bit of salt and crushed black pepper, some dessicated coconut.  You can throw in some Methi leaves if you wish. 

Fry for about 1 - 11/2 minutes to keep every thing crisp. Now add some soft fresh tomatoes cut in wedges.  Fry for about 30 seconds.  Combine with your Jalfezi sauce and stir fry for a few seconds.  This is a method I have developed for my Biz and it works well and is BIR correct vis taste & looks & smell.

Thanks for these tips CP.  A good approach (and one that I often use myself) to keep the ingredients (namely the tomatoes, chillis and peppers) nice and fresh and crisp.

Regards,

Hi CK,

Yep, I used all of those ingredients (including fresh tomatoes...and fresh ginger) in my Jalfrezi (apart from the fresh chillis...this time.....my family don't like it too hot...just give them time!). 

And yes, I agree CK, I know that a Jalfrezi is normally a fairly dry dish, but I generally prefer things a little more saucy (as do my family), so that's how I make 'em! 

Hello Snowdog....or is it Yellow Fingers?....I mean CurryGit!  How ya been doin!?

I presume this was in response to my recent photo posts and that CP couldn't see one of the photos?  If so, could you please elaborate a little? 

I use "Photo-Brush" and adjust the size of my photos to 800 pixels wide to 400 pixels deep (they are originally over 2000 pixels).  I see that this size no longer quite fits into the frames here (they used to) and scroll bars are therefore generated.  In future I will make them slightly smaller (maybe 700 by 525?).

I also adjust the resolution of my photos to 300kB (they originally start at over 1MB).  The maximum permissable here is 1.5MB.

What do you suggest?  I'm happy to comply with site administration and guidelines (though I have checked with Stew before).  Maybe Stew can recommend some guidelines and post them here?  I think that would be very helpful CG.

I would add, though, that I find it useful to have reasonable resolution to be able to zoom in and see the texture, oil content, etc.....cos I'm a sad git (rather than a curry git!) no doubt!   

Quote from: laynebritton on November 04, 2006, 04:34 PM
...The Jalfrezi looks absoluteley spot on...

Yeah!  Thanks Layne!  The only thing I can't work out is where the whole green pepper and the three coarsely chopped onions disappeared to (looking at the photos!)! 

Damn!  Perhaps I cooked the crap out of them then!  ;D

Plus I'm adding fresh chillis next time...oh yes!

Quote from: Chilli Prawn on November 04, 2006, 04:09 PM
...Second piccie doesn't work....

Do you mean that the photo won't load CP?  It loads OK for me?

Quote from: Chilli Prawn on November 04, 2006, 04:09 PM
....Try using some ginger powder to enhance the Garlic; you dont need much and you should reduce the amount of chilli accordingly as the two (garlic & Ginger powders) when combined produce quite a fiery taste, which is why they are used a lot in Vindaloos by some BIRs.

Yes, thanks CP.  I agree.  I did use only fresh ginger on this occasion, but I agree that powdered ginger may compliment the garlic powder and add to the taste.  I never used any chilli powder in this recipe...being a CTM....but I take your point..garlic and ginger are quite hot in their own right.