Hi Andrew

If you love curry, then you'll love this forum.

I look forward to hearing more from you.

Regards

SnS ;D

The vast majority of Bangladeshis (about 90%) practice Islam and are Muslim

Hence no pork vindaloo on your local menu I'm afraid (pigs are sacred)!



I don't think you meant to say that. Muslims consider pigs to be dirty scavengers. They certainly don't consider them sacred.

Probably a freudian slip CA !!

I did this afternoon. Refused to upload them.

1 x jpeg 300 pixels x 250 pixels (small file)

Keep getting this message:-

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Wecome to the forum Lorien.

As you've had a private cooking lesson with Mridula Baljekar, perhaps it's us who should be learning from you.

Regards

SnS ;D

Quote from: Bobby Bhuna on January 03, 2008, 04:45 PM
I must confess, I insist on adding Garam Masala nearer the end of cooking because an experienced member told me that it is correct practise. I can only assume that it adversely alters the taste when added earlier on. The same goes for methi. If anyone knows the answer please tell me!

see https://curry-recipes.co.uk/curry/index.php?topic=2252.msg19124;topicseen#msg19124

Regards

SnS ;D

Quote from: Bobby Bhuna on January 03, 2008, 06:22 PM
Who knows why it is recommended that Garam Masala is added nearer the end of cooking.

Garam Masala mixes vary. Essentially though there are two basic types.

1) Moghal Garam Masala
2) Garam Masala (Punjabi Garam Masala)

1) consists mainly of cardomom seeds, cinnamon, cloves and black peppers (and maybe a little nutmeg). This GM is harder to come by and best off making your own.
2) is 1) with fennel, bay leaf and large quantities of coriander and cumin added.

Commercial blends of GM also include salt, dry ginger, garlic and other seasonings and thickening agents such as poppy seeds.

Depending on the spice content of the "garam" masala and the particular recipe, it may be necessary to add the spices at the end (eg: the original Moghal GM uses "sweet spices" which do not need a lot of cooking), whereas a modern garam masala comprising fennel, ginger, garlic, cumin and coriander may need more cooking time.

Traditionally garam masala is used mostly with meat and to a lesser extent in poultry and rice dishes. It is rarely uses in fish or veg dishes because it's aroma is considered to be too strong for these.

So there really is no definite answer to your question Bobby.

Regards
SnS

Quote from: Bobby Bhuna on January 03, 2008, 02:30 PM
I'm back in St Andrews for a few days so nipped along to The Balaka for my take out Madras. I have a broken finger with a bandage on and got some sauce on it. For the past day or so I've been smelling and smelling the sauce trying put my finger (no pun intended) on the aroma. I am now convinced that it's Heinz Cream of Tomato soup. There is also a sour, bitter smell. I'm quite sure about the soup though!

Hey Bobby

Got the recipe for you here http://southernfood.about.com/od/okra/r/bl10814d.htm

;D

Quote from: fumble on January 03, 2008, 04:30 PM
- seal the packets (says vacuum packed so add cost of equipment)

Not vacuum packed. Just normal seal bags.

But you're right, I can't see him making much on each transaction.

Despite everything, as far as it goes he's done a good job. Can't knock him for trying.
;D

Hi Bobby

Exactly as IanR described in an earlier post

Free E Books (all subjects)
Holiday India
Indian Music MP3 (No Robin Williams or Sydney Divine)
Jokes (including the Tarka otter joke .. !)
National Symbols
Pictures
Recipes Hints & Tips (Basic recipes you will find in any Indian cook book or on the web)
So Called E Recipes

Not a lot really

Regards
SnS

From the original thread https://curry-recipes.co.uk/curry/index.php?topic=1429.0

Fonts in green are quotes directly off the recipe sheet.

Received the package today. Contains a recipe sheet, a CD and a plastic takeaway carton containing the following spices:-

60g Garlic powder, 60g ginger powder, 15g cummin, 5g turmeric, 25g chili, 30g garam masala, 5g paprika, a tiny bag of dried coriander and a smaller bag of fenugreek.

Here is the base curry gravy recipe (which I think we all know already). Makes about 7 to 7.5 pints of curry gravy. In fact the first stage is remarkably similar to the Curry Secret by Kris Dhillon - surprise surprise!

6 lb peeled and roughly chopped onions
2 oz ginger powder or 6 oz fresh ginger
2 oz garlic powder or 6 oz fresh pureed garlic
1.5 to 2 pints of chicken stock
1 tsp salt
1 tin chopped tomatoes
8 tablespoons veg oil
2 tsp turmeric
2 tsp paprika

In a food processor blend the onions down to a paste, then add them to a large pan with the rest of the above ingredients, bring to boil, simmer very slowly and keep blending some of the mixture, returning it to the pan, stirring and blending some more. The more you do this, the smoother your curry will be. Keep this up for approx 45 minutes, stirring often, making sure the sauce does not burn on the bottom of the pan. On to stage 2 ..

... and stage 2, the curry (which doesn't have a name)

10 tablespoons veg oil
4 tspn salt
2 tspn chili
8 tspn garam masala
4 tspn cummin
0.25 tspn fenugreek
half a Jif lemon juice

Mix the above ingredients in a frying pan and fry out slowly for about 3 minutes to release the taste of spices. Mix the fried spices to the blended mix and continue simmering very slowly and continuing with the blender, simmer for about 20-25 minutes before adding coriander. IMPORTANT - if any 'scum' appears on the surface, around the edge, spoon it away, this gives the sauce a more bitter taste. This doesn't always happen, it depends on the onions. Finally mix in 1.25 tspn of dried finely chopped green coriander or 3 tspn chopped fresh coriander (fresh better) again this amount to taste. Stir for 1 minute.

CONGRATULATIONS - Enjoy your first Restaurant style home made curry


Personally I don't think there is anything here that we don't know already.

I'm not quite sure whether this produces 7 pints of a mild curry or 7 pints of a spicy curry gravy (which he calls a curry)??

Either way, I will give this a go - as soon as my freezer has some room.

Also the e-bay seller claims the spices alone would cost over 20.00 quid. I really don't think so.

Regards
SnS