Quote from: chipfryer on October 14, 2007, 11:50 PM
My experience is that nothing is different Santa with respect.
Other than the fact that we don't get beef curries in BIRs in the UK and you do in America. Quite a big difference don't you think?
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#3261
Supplementary Recipes Chat / Re: Silky tender beef
October 16, 2007, 11:22 AMOther than the fact that we don't get beef curries in BIRs in the UK and you do in America. Quite a big difference don't you think?
#3262
Storage / Re: Tomato paste
October 16, 2007, 11:18 AM
That's not a bad idea chipfryer, i might try that.
#3263
Storage / Re: Tomato paste
October 15, 2007, 02:36 PM
I prefer the ice cube method it's really convenient and I always put the tray in a freezer bag so there's no real cross contamination.
#3264
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: MY LOCAL INDIAN CURRY BASE
October 14, 2007, 11:49 AM
Hi ANNAM
That's great news, I can't wait. I'm particularly interested in the masala sauce, I think I know what'll be in it but it'll be interesting to see what you come up with. Keep us posted.
That's great news, I can't wait. I'm particularly interested in the masala sauce, I think I know what'll be in it but it'll be interesting to see what you come up with. Keep us posted.
#3265
Curry Videos / Re: curry vid from a bir in Swansea
October 14, 2007, 11:44 AMQuote from: Jethro on October 14, 2007, 08:12 AM
This is similar to an authentic prawn curry recipe (Jhinga Kari)
Yes if you look at the web article it says they do authentic indian, so chances are this isn't meant to be BIR, so to speak. He did use very little base sauce.
#3266
Traditional Indian Recipes / Re: Butter Chicken
October 13, 2007, 09:51 PM
I tried to knock up a butter chicken BIR style (with base sauce) tonight with limited success. I was hoping for a real buttery flavour like I get in my local BIR but I didn't achieve it. I added a quarter of a block of butter at the end of cooking so that it wouldn't get ruined by too much cooking. It still didn't have that buttery taste! Anyone have any tips to help me out please?
#3267
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: MY LOCAL INDIAN CURRY BASE
October 13, 2007, 09:45 PM
Have you made it yet ANNAM? Anything to report?
#3268
Curry Videos / Re: curry vid from a bir in Swansea
October 13, 2007, 09:36 PMQuote from: chipfryer on October 13, 2007, 07:11 PM
Had anyone noticed how extremely simple it was?
Yes i noticed but it didn't surprise me. There have been a lot of first hand accounts of curries being cooked in BIRs on this forum and they all sound fairly straight forward.
But...what you don't know is what's in all the individual elements that go into the finished curry. For example, in this video he uses a base sauce, a red masala sauce, some browned onions that might have something aded to them, a mix powder, etc. etc. So the process is simple but the pre prepared stuff is still a bit of a mystery.
#3269
Curry Videos / Re: curry vid from a bir in Swansea
October 13, 2007, 04:06 PM
And here's its location:
Address:
Phool Koli
64 Lone Rd
Swansea
Clydach
SA6 5HU
Telephone:01792 846028
Address:
Phool Koli
64 Lone Rd
Swansea
Clydach
SA6 5HU
Telephone:01792 846028
#3270
Curry Base Chat / Re: Who believes there is a secret ingredient to the curry base?
October 13, 2007, 02:33 PMQuote from: brum_57 on October 13, 2007, 02:20 PM
the iron pan is the one he whacks with his spoon (ding!)
If you've got a really good eye like me
you'll see that his black iron pan is in fact a well used aluminium/stainless steel pan. You can see the silver colour on the handle and most of the inside of the pan, apart rom the upper sides.I might just do that forensic sound thingy later too, when I get the time!