One of my favorites is cold curry for breakfast, especially if I have had a few beers the night before.  I either eat it neat, or grab a couple of end crusts and make a sarnie.  It is mind blowing but it sure sorts the system out and clears the fuzzy head!

CP

Quote from: Jeera on October 10, 2006, 08:10 PM
Has anyone tried this base yet ?

I'm getting too fat for experimentation at the moment, but this does look the business.

CP can you confirm the amount of tomato puree ? Is it really 400g worth ? Do you have a brand name and tell us if it is double concentrate or not ?

Hi J.  All I use is Tesco's jars of tomato paste, or I buy a large tin of Napolena paste from my wholesaler if I am doing a big run.  The latter is better because it has more flavour.

I do recognise that a lot of you require precision in the recipes, and I forget sometimes because I do this for a (small) living now and have got used to dealing with quantities.  I suggest you try 400g to start with and play around with the quantities to suit your taste.  The reason for the large amount of paste is beecause there are no tinned/fresh tomatoes in the recipe.

Hope this helps

Happy Cooking
CP

I have had this chutney in a few up-market BIRs around Berkshire and London.  I have tried without success.  It is like a raita, but is called a chutney by the BIRs.  It comprises fresh apple - minced, Chilli - minced, fresh mint - I think, Grated Ginger - I think; all blended in a thin yoghurt.  It is mind blowing and very delicious.

Any Takers?
CP

Before you shout at me I know this is not the right place for this request.  I collect recipes for the above as well as recipes for Garam Masalas.

I need a recipe for Chilli Pickle that matches the Chilli Pickle mad by Ferns (the Ultimate  Chilli pickle in my mind).  To be fair I have had similar in BIRs, hence the link, that they say they made themselves.  Ferns' is unique in that it has a sweetness to it that accentuates the heat and flavours.  It is great with curries and mind blowing on a cheese sandwich (no I haven't flipped).

Any Takers?

CP

When I worked in London in the 90s there was a very popular BIR dish simply called Chilli Chicken.  It was a dry stir-fried with lots of fresh chillis Chicken and some sliced onions, but it had a little of a very dry dark 'sauce' (fried masala).  It was fantastic and mind blowing, some say better than Phall.  Anyone know it and have an idea how to maake it.  I have tried but just can't get right.

Thanks
CP

Hey I'm not PC these days, got fed up with it because no one else was PC, especially those who yell PC everytime we put our foot in it.....

I guess you will be telling me you believe in Yoda and Jawas next.  Hmmm.... maybe cold phall is what you need Darth!  ;D

keep on cookin'
CP

Looks good and I bet it tastes great Cory

CP

It will be on the Recipe thread in the next day or so Paul

CP

A great suggestion Stu, yes and welcome back to rip off Britain and that's putting it mildly.  I would probably be up for one if the price is right, I don't really need one but what the heck! 

I have just been trying the process to emigrate to NZ and open a BIR but they told me to Naff off as I was too old.

BTW Darth, I have told you before that there is no Santa, and its not PC anymore anyway  :  Just come to terms with it old son and hold those tears back  .  Its better to seek the HG isn't it?

Any party that says it will release the BIR secret in their manifesto gets my vote.

Happy Cooking
CP

Yep Hing (Asafoetida), which if I reall rightly literally translated means 'Devil's Dung' it is a gum resin that comes in lump or powdered form.  It is a form of flavour enhancer rather than an up-front flavour of its own, e.g. brings out the flavour of Garlic & Onions; in some recipes it is used as a replacement for the latter.  It should be used very sparingly  and only in some curries.  I know that BIRs used it in base preparation sometimes, but I am not aware they use it in their fast food meals (but then that is only my experience). 

So you may have a point here.  As Hing does not disappear but amalgamates in the dish by melting in the hot oil, you have to add it to the hot oil right at the start of cooking, usually before anything else, and you only let it fry for 1 or 2 seconds max.  Whatever you do do not be tempted to add a lot of it as all the flavours will screw up; a small pinch is all that is required for say, a meal for two.  Don't bother with lump form unless you are 'Tempering' as in Tarka Dhall.

Hope this helps
CP