Quote from: Cory Ander on February 21, 2010, 09:29 AM
Just tried this Achmal but have yet to eat it!  I've taken photos and will report back soon.

Meanwhile, the final sprinkling of something (whilst it's in it's container)?  Is it fresh coriander or dried fenugreek?

Just the ubiquitous sprinkling of fresh coriander,
I'm looking forward to the photos,
Mick

Nice work Nic,
and one to try,
Not sure about dishing up into unwashed bowls or was that a second serving?
Mick

Quote from: Secret Santa on February 17, 2010, 07:41 PM

Quote from: AchMal on February 17, 2010, 04:18 PM
add a little oil, mix,  to stop it drying out until ready for use,

By the way, I can add that Maliks and the East takeaways make their 'special' fried rice the same way, i.e. they add nothing more than salt, methi, and mix powder, oh and they fry up some onions, from raw, first too.

You're right SS, proving the point that chefs will have varied ways and methods for creating the same dish, just their take on it.

Mick

Quote from: Unclebuck on February 17, 2010, 05:37 PM
Yep nice video Mick, just been looking through your you tube channel

http://www.youtube.com/user/CURRYHOLIC1#p/u

You got some nice vids there your a really lucking boy getting into bir kitchens, good work.

Cheers UB.

Cheers UB,

Some might call it luck but it also cost a lot of money buying loads of curries from the same place and befriending the owner and then asking the question "can I watch the chef cook my curry?", This place was ok with it and the videoing but I've had most say no to being videoed even if they have been happy enough for me to be in the kitchen,

Cheers,
Mick

Quote from: Cory Ander on February 17, 2010, 12:12 AM
Thanks Achmal,

Nice video 

Some questions please:

a)  Was the oil fresh oil? 

b)  How are the onions and green pepper precooked?

c)  Three tub ingredients were used.  Were the first two salt and spice mix?

d)  What was the third tub ingredient used?

e)  Is the procedure the same (minus the egg) for plain fried rice?

Interesting to note they use preheated rice.

Hi Cory,

a) The oil was fresh (KTC),

b) Using a ratio of 2 onions to 1 pepper, boiled in enough water to cover add a little spice mix and salt, for about 4 minutes, drain, add a little oil, mix,  to stop it drying out until ready for use,

c) Correct,

d) The spoon was dipped into dry methi leaves,

e) Yes Cory, thats how this chef cooked it,

The pre heated pilau rice makes perfect sense to me, no danger of the rice not being hot enough, all the flavour in the pilau being reinvigorated and speeds up the process,

Mick

Quote from: Secret Santa on February 16, 2010, 08:35 PM
What were the spices that were added?

Salt, spice Mix and methi leaves,
Mick

this may help........

here

and the rice was one portion of pilau rice(hot) straight from the microwave,

Mick

Quote from: PaulP on January 14, 2010, 01:16 PM

Yes it works very well for me too. It's not easy deciding when you have reduced enough and I'm still experimenting at this. I think if you failed to reduce enough and failed to do the "scrape backs" it probably would taste bland.

This point is totally correct,
If this is not done correctly then the curry will not have the fully developed flavours,
If done correctly then the curry will most certainly not be bland, it may not be to everyones taste but it won't be bland,

Mick

I was told by my local chef why there are a couple of chunks of potato in a Vindaloo,
Its so the waiters can tell the difference between a Vindaloo and a Madras when the dishes leave the kitchen,
Just a thought.....

Quote from: Cory Ander on February 08, 2010, 11:20 PM

Quote from: Mikka on February 08, 2010, 08:22 PM
No Corry you first please if you would?
"@ Cory. What is your favourite Ozzy restaurant and why?"

"Hungry Jacks" cos it's cheap and tasty.....and "the burgers are better at Hungry Jacks" 

.........it takes two hands to handle a whopper!.............apparently...do they still use that ?