Quote from: paast10 on August 27, 2005, 08:11 PM
I saw last night that Jamie Oliver made a curry sauce that deviated very much from anything i have ever seen in the UK.? I missed all the repeats today as I was out. Does anybody have his cookbooks and is willing to post his curry recipe?

Hi Payal,
It is in his book "Happy Days With The Naked Chef".

Here it is, although I can't say how this one tastes as have not made it. You have read the replies so far and they don't seem too promising.
As much as I like a lot of Jamie Oliver stuff ( his Chillie-Con-Carne is wicked ) I think some times he gets away with murder just because he is such a household name! (Pat Chapman take note!!!)

The Base Sauce:-

5 Tbsp's Veg Oil: 2 tsp Mustard Seeds: 1 tsp Fenugreek Seeds: 3 Green Chillies, sliced: 1 Handful Curry Leaves (I suppose fresh): 2 Thumb sized pieces fresh Ginger, grated: 3 Onions, Chopped: 1 tsp Chilli pwdr: 1 tsp Turmeric: 6 Tomatoes, chopped: 400 ml tin Coconut Milk: Salt

Method:- Heat Oil, add Mustard Seeds. When they pop add Fenugreek Seeds, Green Chillis, Curry Leaves and Ginger. Fry for a few minutes. Using a food processor chop Onions and add to same pan, cook for 5 mins until Onions are soft and light brown. Add Chilli Pwdr and Turmeric. Puree the Tomatoes, add to the pan. cook 2 mins. Add about a cup of water and the Coconut Milk. Simmer 5 mins until the consistency of double cream. Season carefully with salt.

This is then the base.

For Fish Version:-
4 x 8oz Haddock Fillets: 1 knob Tamarind Paste or 1 tsp Tamarind Syrup.
Add Fish and Tamarind to made sauce and cook for 6 mins. Add Baby Spinach and fresh Coriander at the end if required.

Chicken Version:-

4 Chicken Breasts sliced into 1cm strips: 1 Tbsp Coriander Seeds, crushed
Stir fry Chicken and Coriander Seeds until lightly coloured, add Sauce and simmer for 10 mins

Vegetarian Version:-

Use a variety of mixed Vegetables chopped.
Add these to the start of the sauce when you add the Onions. Continue to cook and simmer until tender.

There you go!

Ray

Quote from: DARTHPHALL on August 28, 2005, 05:26 PM
I`m actually drastically reducing the amount of oil i use in my BIR clones so far Ive got a 99.9% copy with less than 200ml veg..oil

Hi Darth,

So what recipe do you use for this one then ? Is it on this site?
I presume when you say 99.9% copy you mean it is just 0.1% off from being the best you have created which is about as good as anyone has managed, or is it?
What do you reckon that little 0.1% could be???
It must drive you nuts trying to find the answer!

I do think that a good amount of oil is an integral part to a base sauce and it carries flavours through the mix. It always separates and can be spooned off after.

Regards

Ray

Obviously you have tried every option in the search for the answer! Did the Parrott mind?

My pleasure. I still think this is an interesting book as it gives THREE choices of Curry Base, any of which can be chosen for use in any of the recipe's.
With this in mind it makes a huge combination of recipes in the book to have a go at!
On the other hand it also means each dish can possibly have three different finished taste's which rather defeats the object when surely a Chicken Balti (for instance) should have the same taste wherever we go. Just proves a point there isn't a totally definative taste for any of our favourite dishes.
When I have a moment I will list ALL the recipes in the book and if anyone want's one typing out that I haven't already done I can arrange.

Ray

Yep, I think you have found out your own error here. Olive Oil which is great for everyday cooking and also good for us is a no-no in curry cooking. It does have a lower "smoking point" and an Oil with higher heating properties is needed. Restaurants and Take-away's use mainly Veg Oil and I don't use anything else except maybe Sunflower Oil or Vegetable Ghee. In Chinese cooking they use Groundnut Oil (peanut oil) which seems to have about the highest smoking point of all.

Ray

Quote from: pete on August 24, 2005, 07:27 PM
Can you tell me how they precook their veg in the book?
And does it mention precooking lamb?

Hi Pete,

The book say's this.

Pre-Cooking Veg

Cook Veg in order so they all cook at the same time. I think you know what this means ie. hardest first etc.
Boil a large pan of water with some Salt. Add some Balti Spice Mix and Turmeric and bring to the boil. It doesn?t say how much but it is for flavouring so maybe 1 tsp of each !!!
Cook until tender, drain. Now ready for any Veg Curry.

Lamb Pre-Cook.
2 lbs boned Lamb in 1 " cubes
2 Onions, Chopped
3 Tbsp's veg Oil
2 Small Toms, Chopped
5 tsp Balti Spice Mix
2 tsp Turmeric
1/2 Green Pepper, chopped
1 " cube Ginger , grated
2 cloves Garlic, crushed
1/2 tsp Chilli Pwdr
1 Tbsp dried Methi
1 1/2 tsp Salt
1 tsp Garam Masala
300 ml's Water

Pre-Heat oven Gas 6, 200 C
In a flameproof casserole dish, fry Onions in Oil until translucent
Add all other ingredients except Meat and water.
Bring to boil then add Meat.
Put casserole in the oven and braise meat for 45 min?s
Check every 10 min?s to stir and add a little Water if too dry
( I assume casserole is covered but the book doesn't say )
When tender on the outside but still pink in the middle, remove with slotted spoon and put to one side.
When casserole is cool, add remaining contents to a blender and liquidise.
This is your Basic Curry Sauce with consistency of thickish soup.
Hope this helps

Ray

Here we go again.

A book by Camellia Panjabi from 1994 has turned up this recipe for what seems like a base sauce.
It is apparently what busy Indian Housewives make and keep in the fridge so they can knock up a curry at short notice.

The thing that caught my eye is how similar this is to a Curry Base Sauce. Haven't tried it yet but will be adding it to the list. Only thing of note is it doesn't puree the finished sauce but I reckon this may well make it a better texture and nearer what we are after.

Here it is:-

Ray

Yes, a good thread. I have lost count of the amount of times I have burned spices at the start of the cooking process. Yet I have seen many do it and the spices don't seem to burn at all.........why.

Well, my opinion is that when a recipe say's add a tablespoon of oil and fry the spices it isn't enough Oil. I now fry any whole spice or powder in a good 3-4 Tbsp,s of Oil and they don't burn. You can always spoon off some of this Oill before going on to the next stage. And despite what you might read about cooking Garlic and Ginger with the Onions I always cook Onions until nearly done BEFORE adding the Garlic or Ginger which, for me burn very quickly.

Ray

Hi Payal,
Just remembered the other author of a couple of books of authentic Indian Food I have by Mridela Baljekur. I have made a few of her recipes and they are really delicious.

Quote from: paast10 on August 23, 2005, 10:04 AM
I appreciate that response but if that could even be remotely true, then a vegetarian should never go there.? Honestly, I am frustrated here that I cant find "real" indian food.?

Hi Payal,

Firstly I must agree you should not trust half of what you read and I am sure Chicken stock will not appear in Vegetarian food as much as you may think.
As for your quest for traditional Indian Cooking there are far more websites and recipes posted on the internet dedicated to the "real indian food" you are striving to find than the BIR curries people here are looking for.
Like those wishing to find the answers to restaurant cookery there are those like yourself looking for something else. Just typing the word's "Curry" or "Curry Recipes" or even "Traditional Curry Cooking" etc into your search engine brings up a wealth of options I am sure will help you out. You mention the Bombay Palace in London and recipes from it. I have a recipe book from the Bombay Brasserie also in London which is a top quality recommended restaurant with dishes more like the traditional cooking you are after.
My personal taste is very varied and I equally enjoy more traditional curry recipes or our high steet take-away's. I like them all but for different reason's. It depends on my fancy at the time! Have you seen the book? ?"Classic Indian Vegetarian and Grain Cooking"? This seems to be a book rated for it's authentic Indian style and by a well known author and being vegetarian as well may appeal to you.

Ray