In attempt to "re-rail" the thread lol. What do you think of the inclusion of Worcester sauce CH? Does it show through? I know the use of this and soy sauce is common place in certain BIR dishes but I still have trouble getting my head around the concept. (Though I as yet have never tried using either.)

Mike

Thanks. Apologies CH perhaps I should have put the gravy question to you seeing as it was you who you actually started the thread!! On your advice SD I'll probably use the one from book 2 as it's a bit different to what I've made in the past. The other one with it's cabbage and coconut block reminds me of Chef Shah's garabi which is one I've already done before.

I'm presuming for the special mix powder it wants you to grind the cardamoms up "pods n all"?

Thanks for the advice.

Hi SD

I have just bought the CBM books but have yet to make anything from them. I've just managed to locate a local supplier of Mr Naga so from your report I may make this recipe first. Can I ask, did you use the gravy from book 1 or 2 as they are very different. And have you ever tried mix powder 2 from ebook 1, the one that contains ginger and garlic powder? If so what do you think of it?

Regards

Mike

Just curious to know...can a standard frying pan be used? Surely a tawa is just a flat frying pan??

Cheers Mike

So what's the recipe?

Cheers Mick. I'm really going to have to invest in a grinder asap! I took a trip to "the dark side" for the RCR gravy.:-X  As soon as my current batch in the freezer is used up I'll make up this one. I'm going to attempt a recipe based on the info I have gleaned from the thread albeit an "educated stab in the dark"!.

I was thinking:

Balti Recipe

2 tbsp Ghee
1/2 Small Onion Sliced
1tsp G&G Paste
1tsp Tomato Puree
1tsp Methi
1tsp Chilli Powder
2tsp Martinvics Balti Masala
1/2 tsp Pomegranate Seeds (on order)
Pre-cooked Chicken
2-3 Ladles RCR Gravy
2 tsp Kewra Water
Pinch Garam Masala
Chopped Coriander to serve

I am intrigued by this kewra water even though it looks like it's a bit on the artificial side. (I bought East End brand) I also ordered some Tej Patta Indian Bay leaves so may use them in the Masala. I have never used them before so don't know how the flavour differs from European bay guess I'll have to wait and see.

Cheers for the inspiration.. I'll keep you posted.

There's loads of ground cardamom on ebay. I bought some from a health shop when I was in Wales and it's handy to have. Just put a pinch in your pilau if your feeling lazy. You don't spend half the meal picking out pods either. Ps this thread ties in to a question I was actually just about to put up in a different thread but might aswell ask it here seeing as it is still "on topic". Can anybody recommend a good brand of grinder? I have asked Father Christmas for one you see.

Cheers for that guys those links are much appreciated. My French is a bit ropey Fried but I managed to translate the page.
I actually emailed a few reputable Moroccan restaurants to see if they could help but as is often the case they are being a bit cagey. (I did a similar thing when I first set out on my BIR quest. I emailed every restaurant on Ladypool Road for recipes naively thinking they would be happy to share a few tips...needless to say I got no replies! 

Hi All

Not exactly BIR but I'm about to embark on a spot of moroccan cookery and wondered if anyone knew of any decent brands/suppliers/recipes of ras el hanout?

Being the purist that I am I would ideally like something with a bit of provenance as I do worry that some spice blends are less than authentic as one recipe often differs so much from the next. (Garam masala being a classic example.) I want my lamb and apricot tagine to taste like the real deal! 

Thanks

Mike

Quote from: mickdabass on October 22, 2013, 10:47 AM
Hi Mike.

Yes Baltis do have their own bases. Generally they use a fair few whole spices and a special GM too. I originally used the Kushi Base from this website and have had reasonable success with it. The recipe from the subscription website is a completely different animal. It contains a lot of full fat milk and frozen cauliflower!!
I didnt have any frozen cauli so I used fresh. The finished gravy had a different smell about it, and to be honest, I doubted the potential of it. As far as the way I cooked the curry, I didnt do anything different to how I would usually cook one ie G&G, Tom puree, Spices in (martinvics balti GM), ladle of gravy, oil separation, 1/2 tsp pomegranate seeds, ladle 2 of gravy, reduction & oil separation, 3rd ladle gravy, final reduction & serve
Not sure about copyright infringements etc so dont think I could post the recipe in the public domain.

Cheers

Mick


Cheers, I would have thought with all that milk it would have looked a lot lighter than that to be honest. I'm gonna give this ago though I reckon.

People have also mentioned baltis having floral flavours present. I must admit it is debateable on whether or not the curries I have bought as baltis were what you would call authentic as far as Kushi and Adils etc go but I can't recall ever detecting anything that could be described as floral in one. Just a deep savoury taste. However I do posess a bottle each of rose water and kewra water. Are these worth adding a splash?

Also do you use standard mix powder in a balti as well as the balti masalas and what about normal garam masala?

Cheers