Quote from: sistermoon on February 07, 2006, 06:07 PM
Dont gasp, but I do cheat alot with Patak's curry pastes but I do add my own secret combination of ground spices to give it a little something extra!? and chillies - oh, lots of chillies!!

Hi Sistermoon,

I think you may find quite few of us resort to Patak's pastes from time to time................I do. And there are a large number of BIR's, some near me that use Patak's pastes in all their curries, they have rows of large jars above the cookers so we are not the only cheats!

It's strange we don't often hear of people using Sharwoods products isn't it! I wonder why?
I like pastes but not the jars of sauce which are as far from a BIR curry as can be.

My favourite is the Patak's Madras paste which makes super curries and as you say adding some extra spices, tomatoes and fresh coriander can make it extra special. It goes to show curries are open to interpretation and experimentation isn't a bad thing at all.

Enlighten us a bit more on your methods with the paste and let us know what your favourite is. But do have a browse and select a "from scratch" base and get making your own from the ground up, it is certainly well worth it!

Good cooking,

Ray

Hi Mark,

I agree with you the results I get are also good to excellent and can reccomend this book to all.

I do use the base sauce pre-cooking method although I must admit I didn't this time as I had some pre-cooking sauce from a previous Balti Kitchen recipe I made before which needed using. I also like this method!

However, pre-cooking the meat or veg in some kind of spiced sauce does add more depth to the final dish and is well worth a try.

I did get a bit confused with the book to start with as it ends up giving recipes for three sauces and makes the choice even harder but the pre-cooking sauce or Rolls Royce version makes the best as far as I am concerned.

Regards

Ray

Hi Deckitout,

It's not a daft question at all. We all need to get the measurements right.

In this book a ladle is 7 fluid ounces. A standard soup ladle tends to be this volume but some are smaller at 5 fluid ounces so chech it out if you are going to buy one.

Ray

Welcome to curry heaven. Enjoy the site and all it has to offer.

It certainly is a genuine addiction we have as the chemicals in the chillies alter the chemicals in our brain making us succumb to this powerful drug.

Almost as bad as a heroin addiction but this one is free, legal and doesn't make you think you can fly!................bliss!

Ray

Hi Curryqueen,

Sorry if I have repeated this but I did type a reply but it seems to have dissapeared?

I didn't use Pistachio Nuts as the recipe uses Ground Almond in the marinade. Do you use Pistachios and if so what recipe advice can you offer?
I must say this was a complete success and I can see why this dish is made for special occasions.

I can't wait to try it out on Lamb as I think this will be superb.

Marco, I have posted the Patia recipe in the "Recipes" section so hope this is of help

Ray

Hi Mark,

The recipes from the "100 Best" book are very close to the BIR taste and well worth a try.

I believe Pete has had some success with this book too.

Just as a reminder to the forum the base sauces and many recipes from the book can be found on this link.

Ray

https://curry-recipes.co.uk/curry/index.php?topic=430.0

Hi Mark,

Delhi Belly is a series of programs fronted by the actor Sanjeev Bhaskar ( Goodness, Gracious Me ). He also has an accomplice Reza Mahammed who jets off to India each time to look at the culture but more than that......the food! Each program has a different theme associated with Indian food.

He usually shows a recipe each program which they both eat at the end.
It is quite interesting and worth looking for on Sky. They sometimes put a whole run of these programs on over a weekend so you need to keep your eye out for the next time it is shown. It can be found on the U.K. TV bright Ideas channel.

Ray

I can thoroughly recommend this version of Kurzi Chicken which I made with Turkey.

It is a Pat Chapman recipe and works with Lamb, Chicken or Turkey equally as well.

Ray

Kurzi Murghi,

Raan of Turkey, Chicken, Lamb

3 ? lb Leg of Lamb on the Bone or 1 x Large Chicken or Turkey.

4 fl ozs Milk

Marinade

150 gm?s Natural Yoghurt
2 Tbsp?s Sunflower Oil
2 Tbsp?s Fresh Lemon Juice
3-4 Garlic Cloves, Chopped
1? Cube Fresh Ginger, Chopped
2-3 Fresh red Chillies, Chopped
1 Tbsp fresh Coriander, Chopped
4 Tbsp?s Dried Onion Flakes
2 Tbsp?s Ground Almonds

? Tsp aromatic Salt, see below

Aromatic Salt :-

100gms Coarse Sea Salt, 1 Tsp ground Allspice, 1 Tsp Ground Cinnamon

Spicier Aromatic Salt:- ? I used this one!

1 Quantity Spiced Aromatic salt, 1 Tsp Dried Mint, ? Tsp Ground Fenugreek, 1 Tsp ground Almonds, ? Tsp Turmeric

Masala

2 Tbsp?s Coriander Seeds
1 Tbsp Allspice Berries
1 Tsp Green Cardamom Pods
1 Tsp Fennel Seeds

Method
Roast and Grind Masala Ingredient?s.
Put Marinade ingredients and the Ground Masala in a blender and blend to a puree gradually adding the milk. It will be easy to pour.

Skin the meat and stab all over with a knife.
Place in a non-metallic bowl and pour over the marinade.
Leave in the fridge for 24-60 hours. I left mine the full 60 hours.

Stuff the Chicken, Turkey with Keema or Rice.

Pre-heat oven to 180 C, Gas 4.

For the Lamb, slow roast for about 3 hours. Leave to rest for 30 min?s in a low oven.

For the Turkey, slow roast for an initial 40 min?s plus 20 min?s per pound.

Serve.

Have just made the Chicken Patia recipe from the "100 Best" book. It is well worth the effort.

I used the "Rolls Royce" base and followed the recipe exactly.

Give it a try, it's great!

Ray

Chicken Patia Balti

‎Serves 4

‎4 Chicken Breasts, Pre-Cooked (see Pre-cooking page)
7 TBSP Vegetable Oil
‎1 1/2 " Cube Fresh Ginger, Grated
6 Cloves Garlic, crushed
‎2 Onions, Chopped
‎2 FRESH Green Chillis, chopped
2 Green Peppers, Diced
‎2 Tsp Dried Methi
5 Tsp Balti Spice Mix
‎4 Tomatoes, Chopped
‎2 Heaped Tsp Tomato Puree
2 TBSP Lemon Juice
‎1 TBSP Sugar
‎2 Tsp Fresh coriander, Chopped
3/4Tsp Salt
‎5 Ladles Balti Sauce
‎Method
‎Heat oil in a wok and stir-fry Onions until golden.
‎Add Ginger and Garlic and stir-fry for 1 minute.
‎Add Chillies, Green Peppers and Salt.
‎Add Balti Spice Mix, Tomatoes, Tomato Puree, Lemon Juice, Sugar and 5 Ladles of Balti Sauce.
‎Add Chicken and Methi and cook for a further 4 minutes.
‎Add Coriander and serve.

Thanks for that. I have set my Sky box to record the lot. Also a series of Dhelli Belly too! Curry viewing heaven!

Ray