Hi all,

Does anyone have a good restaurant recipe for a King Prawn Patia or even a Chicken Patia.

Ray

Hi George,
Mumtaz Chicken Tikka Massala. Made by the famous Bradford Restaurant ( or under license to )?and shipped to many a supermarket including the
Co-Op. Can't beat Lidle's price though as it is ?2.99p a go. But very, very tasty and representative of the BIR taste. Does it get around the country?? Who has seen Mumtaz products where they live?

Looks excellent Pete, I can almost taste it from here!! Yum.

From what I have read MSG has very little actual taste if any. My understanding is it alters the consistency of a sauce for example but it's primary function is as a FLAVOUR ENHANCER. I have always thought it's use in Chinese cooking was to give added flavour to an otherwise fairly bland dish (although not all are bland by any means). Our Curry Base may get that extra kick of flavour with it's use but I am not convinced it is one of those "magic ingredients" we look for.

Ray

Thanks for your input everyone. I thought I was getting something of higher quality at Holland and Barrett and it certainly costs more but at all my Asian supermarkets they only sell Cassia Bark so reckon that's what goes in a BIR.

Regards
Ray

Hi George,

The recipe and method I posted is an exact transcript from Jeremy's e-mail to me. He mentions the Shippon Tandoori in Chesterfield as the place where he got the recipe before he moved away which was some years ago I believe. Whether it still exists I don't know.The recipe requires a pressure cooker as preference but it also says is not essential as an ordinary pot will do but cooking time will increase. I am not sure if pressure cooking will enhance the flavours but this is what they are reported to do as they "lock-in" flavours. The only recipe he gave me was for a simple chicken curry although I am sure he has a few more. I can provide his personal e-mail address if you like and you may be able to pick his brains for more info.
I am currently experimenting on recipes from "The Balti Kitchen Video" so will let you know how things go.

Regards

Ray

Hi C.K.

No, I have not tried this yet. He sent me the recipe some time ago when I went on the in2curry website and I saved it to my P.C. but have only just come across it again. He also sent some photos of the finished result which "looks" the part I must say. The only thing is I don't know how to post these pics on this site? I will give the recipe a try though.

Ray

Hi All,

Came across a recipe I recieved from a lad in New Zealand who used to live in Chesterfield. He got it from a Bangladeshi Chef. Has also sent a photo of the finished product and it looks like the real thing. Here is the base sauce and also a recipe for a curry to make from it.
In his own words,

RESTAURANT CURRY GRAVY
[Thank you Shippon Tandoori, Chesterfield]

You will need a pressure cooker for this, 8 ltr or over.
If you do not have one then a stock pot [what the takeaways use] is OK but takes a lot longer.

ADD THESE INGREDIENTS TO THE PRESSURE COOKER:.
A SMALL BUNCH OF CORIANDER LEAVES
1/2 A LARGE RED CAPSICUM DICED
2/3 OF A TIN OF CARROTS
1 TIN OF TOMATOES
2 1/2 LEVEL TSP TURMERIC
2 CINNAMON STICKS
7 GREEN CARDAMOM?S
2 HEAPED TSP CUMIN POWDER
1 LEVEL TSP FENUGREEK POWDER
3 HEAPED TSP CORIANDER POWDER
1 LEVEL TSP GARAM MASALA
1 LEVEL TSP GINGER POWDER
3 TSP SALT
2 FULL TSP SHARWOODS MILS CURRY PASTE
1 1/2 DESERT SPOONS SUGAR
50 ML? VEG OIL
1 .4? ?LTRS OF CHOPPED ONIONS
6 PLUMP GARLIC CLOVES
1 .5 LTRS WATER

COOK ON HIGH FOR 15 MINS.
REMOVE THE CINNAMON AND GREEN CARDAMOM?S? ?[ SAVE FOR PILAU RICE!!!]
BLEND FOR AT LEAST 2 MINS. [NICE AND SMOOTH]
The end result should be just the right consistency if pressure cooked.
The Gravy tastes like a bland curry on its own, and the addition of further spicing for each dish gives much more robust, individual flavours.

Here is an easy recipe for when the sauce is ready.......and gives one takeaway sized portion.

In your favourite curry frypan add a good dollop of oil......heat .
Chuck in a finely sliced med onion and stir fry 1? min
Add 2 tsp garlic puree and 1 tsp ginger puree and stir fry for 1 min
Add a heaped dessert spoon of any curry paste [Sharwoods mild is good] and a pinch of methi leaf and stir fry 1? min
Add a ladle of GRAVY and stir fry 3 mins
Add precooked meat [roast chicken breast is great] and mix in.
Add a pinch of garam masala, boil 1 more min and EAT.
If you think there is too much oil drain? some off............you should cook in plenty of oil though. More is better here for good results.

Regards

Ray G

Hi all,

Just a quick query. At my local Asian supermarkets I buy whole cinnamon called "Cassia Bark" and resemble the outside bark chippings of a tree being dark and rugged in looks. On the other hand my local Holland and Barrett sells Cinnamon Quills ( dead posh ), much smoother and light brown in colour, with a stronger smell and the shape and thickness of a pencil. So which am I to use or doesn't it matter?

Hi All,

Like Darthphall I also use a taller pot 9" across and about 8" high. I got it from my local large Asian Hardware shop. It is what they use to cook their curries in at home and is called a "Haandi" (pronounced "harndy"). It cost ?12 but is all stainless steel with no teflon coating and has a very thick heavy base. This helps spread the heat evenly and seems to stop burning and sticking. It also has a lid when making the curry onion base so keeps the wife happy it isn't all on the ceiling! They also sell a range of steel fry pans which on enquiring is what the local restaurant chefs buy.