Quote from: JerryM on October 02, 2008, 07:38 PM
Chowie,

i'm not an expert on Korma - in fact only eaten 1 in my life - i made it using ronnoc's recipe which got me into the almond powder. the Korma was spot on and i should really put my prejudices a side (madras etc) and make it more often - the family were quite sold on it too.

the base was pretty good but something slight was just not right and never got chance to work on it with Ronnoc.

link https://curry-recipes.co.uk/curry/index.php?topic=2332.0

Hey Jerry, I don't think I've ever had a BIR korma either, but have deffinatly wiped a nan around others before 

That Korma recipe is very interesting to what the recent videos are showing, was thinking Sugar & Coconut but is one maybe almond powder! and when he turns around maybe adds coconut milk! would love to know.

Quote from: Secret Santa on October 02, 2008, 07:42 PM

Quote from: chowie on October 02, 2008, 07:12 PM

I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what.

If you are talking about the pot on the right of the lower shelf it is definitely ghee. The solid blocks are just solid ghee which melts eventually.

Thats what I thought but don't understand why some nans were brushed with it and others not, which made me think it may have garlic in it.

Quote from: JerryM on October 02, 2008, 07:13 PM
Chowie,

your madras is interesting and going to have to give it a go next week. i would normally swap the onion slithers for pre fried slithers of garlic (personal preference only). i'd go for DD's spice mix and add 1 tsp rajah curry powder. i'd use 1 tbsp tom puree. i've also just returned to using garlic/ginger 2:1 paste in a little base oil (used finely chopped garlic for a long time) - still not sure which is best. i also add a splash of worcester sauce now and again. i also add chopped coriander after adding the base.

i like the idea of the ground almonds and will try this out along with the lemon juice which i haven?t used in a madras before (only pathia).


mines based on parkers madras https://curry-recipes.co.uk/curry/index.php/topic,1454.msg12717.html#msg12717


for recipes i'd go for admins jalfrezi https://curry-recipes.co.uk/curry/index.php/topic,2664.0.html
or CK's CTM https://curry-recipes.co.uk/curry/index.php/topic,539.0.html
. these are what we make all the time.

Thanks, I will be adding Garlic & Ginger pastes with this base, did not above because of the strange base mix I used. The almonds and lemon are from the old PC books and something I've kept with as personal preference.

I would like to try a Korma too, and try to use the recipe I've posted from the Maliks recorded videos thread, would be good to get some feedback from members on what to try there.

Quote from: Jeera on October 02, 2008, 07:02 PM
I think those yellow blobs are big lumps of ghee. I couild swear I seen them melting - but the connection was bad last night.

Haldi, ref you comment about stuff we are not doing - one big differece is after he blends the based he fries up a load of oil, garlic, ginger and spices in a wok and adds to the almost completd base.

ie same idea as Tarka Dhal... and we know how nice that smells when you do the final stage.

I thought Ghee but after that big fry up that was added did you see him add the blocks, blocks of Butter, Ghee, Coconut I don't know what. The stuff on the right I would bet on being Garlic Butter or something, it's used for some curries and brushed on to some nan breads.

Do you have a link for this Tarka Dhal.
Thanks,

More video from around 17.15, twenty minutes with what looks like the finishing touches to the base, Unclebuck maybe you can convert and add it to your video list.

http://rapidshare.com/files/150304146/maliks3.mov.html

Quote from: JerryM on October 02, 2008, 07:41 AM
Chowie,

keep the feedback going - makes up for me not having a big stock pan.

i like the recipe pretty much but feel some tweaking will be needed to get the best from it. it's not far in principle from where i'm at. the main suspect area is the amount of onion for the final volume (based on 7.5L finished) - my curries have been much better since i increased the volume/wt of onion c/w site recipes.

Will do Jerry, I have to say my house smells soooo good today, any recommendations on what recipes to use to make my curries. My last one (which I liked, with half BE base and half Pat Chapman base mixed, all I had, the PC is very Gingery and quite hot alone)

4 tbsp Oil, just fresh veg oil (looking forward to using this base oil this time)
5-6 slivers of Onion
1 tsp BE Spice mix
1 tsp Chilli Powder
1 large heaped tsp of tom puree
1 tsp Salt
1 good pinch of dried Kasuri Methi

After the base the chicken and

1 tbsp of Lemon Juice
1 level dstsp of Ground Almonds

Made 4 of these, everyone enjoyed, did not taste theirs but I thought this was the best Madras I had ever made and it was all a last minute rush thing.

Yeah I find the Korma in video E interesting, because it looks easy with not to many items added. Looks like he;

Adds around 3 quarters of Chefs Spoon of sugar, I guess thats around 3 tbls
Adds approx 1 chefs spoon of coconut, again I'd go for 4 tbls
Adds a tsp/tbls of paste, Garlic or Ginger?
2/3 shakes of some sauce from a bottle? I wonder if this is Almond Extract?
Turns his back adds the meat and guessing from when he turns back cream/yogurt (maybe both) is added too, when he mixes there is liquid for that paste to form.
Adds 2 ladles of base, no spices from the top.
Simmers for 1 minute and adds another spoon full of coconut, again 3-4 tbls and stirs in
Simmers again for two minutes and done.

I think we can work on this above and come up with something, ideas?

Ah notice later he makes another, notice after the sauce (maybe Almond) he leaves on the heat for a minute while he collects more chicken, comes back and adds the paste and shakes the sauce in again? Also does not add the extra coconut this time...

nice work 

Quote from: JerryM on October 02, 2008, 07:28 AM
Chowie,

my stream is poor - too much buffering (and i watch stream football ok so strange) so i'm relying on running commentary which is brill - many thanks to all.

what was the file extension of the 1st download.

It;s a .mov file for quicktime as I'm on a mac. I agree about the pans and heat, whilst watching I just get the impression if I was cooking like that my pans would end in a sticky mess and the kitchen would be splattered. I think tom puree is on his left and is one of the "dollops" that goes in at the start.

update, about 3mm of oil all over the top, will leave to cool over night then stick in the fridge, make some curry fri/sat. My wife came back from work and won't shut up about how good this smells, I could not, so sat outside for a few glasses of wine tonight and re-entered the house and it smells great, the wife has never commented on how good a base smells before just moans about the mess I make, she can't wait for some of this says it smells lovely and just wants to eat it as is. She even thought I was cooking a thai curry or something when she came in because of the smell, I can't get that but it does smell good.