Quote from: curryhell on February 17, 2012, 12:27 AM
Gary, that looks bloody tasty mate.  Can you post the recipe please.

Yes I will do when I get a moment.

Thanks for all the kind comments

Gary

George, I'm meaning one is instructional, the other is 'fly on the wall'.

Apples and oranges.

that is all.

nothing negative

Gary

I use a "Sonex" brand one, 7 litres to the brim, made in Pakistan I think.

Cooked curry gravy in it loads of times and never had problems with sticking.

Aluminium with riveted on stainless steel handles either side.

Only cost about 12 quid from local asian shop, and will probably outlast me!

Gary

Really George, it's apples and oranges to compare the Az videos with Chewy's.

Both are extremely helpful in their own respective ways.

Gary

Using Chewytikka's base and spice mix, and (trying) to use the singeing technique.

One attempt had to be binned as I literally turned the pan black :|

Subsequent attempts involved a lot of brown stuff being scraped back into the pan, and coughing, and very watery eyes.

I'm convinced there's something in this Singeing/pan-roasting idea.

The Roshun Mirchi Moshla (Lit. Bengali: "Garlic Chilli Masala") is my attempt to deconstruct and recreate a favourite form my local takeaway. Probably the best I've made yet - although I think I'd use a bit more gravy sauce next time.

Flavour/texture/aroma wise I'd say there was just a cigarette paper between this and the takeaway


Roshun Mirchi Moshla


Korma


Rogan Josh

Best regards,

Gary

Quote from: chewytikka on February 16, 2012, 01:19 PM
Hi Gary
Sorry a bit late with this
Seems a bit strange, it not giving up the oil.
All I can think, off the top of my head is it may have needed more water and did you do a rolling boil with a lid on.

As you will stir the oil back in, it won't make that much difference to your final curries.

But if you don't add enough water on the second boil/simmer, you can
actually overcook it and it will go from golden to dark brown.

Just a thought, that after 2 hours of boiling it could be well be knackered.
What does it taste like? A photo would be good.

[...]

cheers Chewy

Thanks Chewy.

Yes it's gone a fairly dark brown colour now, though I found it a bit darker to start with than a lot of bases I've tried.


7ltr Pot

Might still be usable as it tastes and smell quite nice, quite sweet oniony smelling. Wouldn't like to think I expended all that energy passing it through a sieve for nowt

I think I must have kept boiling rather than letting it simmer at the end - the oil was probably rolling right back into the body of the gravy.

D'oh!

Gary

Interesting that Az opted on a well seasoned (naturally non-stick) steel pan for the Saag Bhaji, but 'sticky' Aluminium for the 'saucy' dishes.

I'm wondering if this gives a little more credence to Julian Curry2Go's ideas about Alu pans.

Did Az or his staff comment on this at all?

Gary

Hi Chewy,

I've made this base and followed everything as closely as possible i.e. no additions or things left out.

I was wondering about the oil separation part - I've boiled and boiled, in the end for about 2 hours after blending/sieving, and all I get is a sheen of minute oily droplets on top, not the pooling of oil you have on the video.

Have you (or anyone else who's made the base) experienced this?

I know there are threads on oil separation, but I wondered how it might affect this particular base and the dishes created form it, if you cant achieve that pooling oil separation?

I don't want to boil it any more as it's going to end up as a puree, unless i keep topping up with water

Ta

Gary

Quote from: natterjak on February 13, 2012, 11:59 AM
I've had some trouble with the privacy settings on that video - can someone just confirm they can view the video in the above post ok?

Working ok here natterjak, though there is a little link that says 'Private Video'

Gary

My local Asian shops: One does 10kg for 2.50, and one does 10kg for 1.75 - no difference in quality/freshness.

The local Tesco Extra does 5kg for 1.99

I don't by onions at Tesco...

Gary