Really sorry for you Gary
                          It would be great to have the genuine article?
If these pans could talk eh?
There are Asian supermarkets near me
They sell pots and pans, but they aren't the same as takeaway kitchen utensils

Quote from: smokenspices on February 10, 2008, 01:45 PM
Hi Haldi
1) Do you know which spice mix?
2) Dessertspoon - I assume to be 10ml (2 x tsp)?
3) What nuts?
SnS  ;D

Hi SnS
      this place changed hands about eighteen months ago
The new owners won't let me in
The chef objects, and says his recipes are secret

The spice mix was five spices
I think it would be a similar to the one I posted recently
1 coriander, half cummin,1 curry powder,1 turmeric & 1 paprika ratio
This chef at this place worked with another one who definitely used that mix

A desertspoon would be 10ml as you said

and the nuts were chopped almond slithers
They had a really fancy touch about them
They were brightly coloured
Red,green and orange
I don't know if they were bought like that or if he coloured them himself

I would be really interested in any Saffron recipes
I reckon their base is very similar to the base I am currently getting demos from
I think these recipes are complimentary
So my recent Rizala,Phall and Dopiaza posts could work well
I've looked into their unblended curry gravy pot and you can see the chunky onions ,chopped green peppers and tomatoes
I am sure it's very similar

Quote from: parker21 on February 10, 2008, 03:16 PM
hi haldi
i thought balti normally comes with lots of sauce?
regards
gary

Gary, you are completely right, but many places (such as this one) call a curry a Balti when it really is something else (who know what?)
As for the balti dish/karahi, you are lucky to get a foil carton!!
Never mind, it was still delicious and the staff were ever so friendly
I only got the demo because I could see into the kitchens, and there was my local Asian fruit and veg man doing his delivery there
He sells them all their onions and veg
I got invited through and not only was I shown the demo, but also enjoyed a free naan with fresh cooked chicken tikka fried with onion and pepper chunks
We all had some
I got some very good memories

Quote from: Cory Ander on February 09, 2008, 07:21 PM
I can absolutely guarantee you that this will give wildly different results and that 1/4 pint of yoghurt is a no no.

I have to agree with CA
Yoghurt curdles and can easily ruin a curry
When I first started trying to make restaurant style curries, I followed several recipes that had yoghurt (pat chapman rhogan josh for example) and it just doesn't seem to work
I have seen korma cooked loads of times
At the place where I used to watch, they only used uht single cream from a carton.
Here's the recipe:-

4 tablespoons curry gravy oil
2 ladles curry gravy
1 desertspoon spice mix
1 desertspoon coconut powder
Pre cooked ingredients
1 desertspoon sugar
? cup of uht single cream
Finely chopped nuts

Heat the oil for two minutes
Add the gravy and cook for about four minutes
Add the spice mix, coconut, sugar and half the cream
Cook another five minutes then add the precooked ingredients
Cook another five minutes then stir in the rest of the cream
Add a little more curry gravy if it is too thick
Put into carton with the nuts on top

If you have a good curry gravy, it's really easy to make
I've known two chefs prepare this with almost identical recipes
They hated making it because of it's popularity and simplicity
They used to call it "English Curry"

Quote from: Rai on February 10, 2008, 04:24 AM
Im presume you just make the prawn balti as detailed here cg13 but using the saffron gravy instead of the one detailed here.  Also use the two spice mixes detailed here:

Yes, that's right
Although not detailed in the recipe, you don't actually need that much curry gravy.
It's just anough to make a bit of sauce with the main ingredients
About 200ml

I opened a 500 gramme tin of East End butter ghee about a year ago.
It's got a resealable platic lid.
I keep it in my larder (I live in an old house) and it's still fine
I reckon most tubs of ghee, I got, have been thrown away with only a fraction used.
I get a recipe needing a tablespoon, then don't use it again for a couple of months.
I did find a few pastry recipes with it
They were very nice, but all deep fried!!
Not so good for you

Quote from: curryqueen on February 08, 2008, 07:11 PM
Haldi, Was the gravy on a simmer when you went for your demo at the Bengali?

Oh, and by the way, when is someone going to try out my pathia?  You won't be disappointed I can assure you.  CQ

Hi CQ
      I think the main curry gravy pot was off, but if it had just been made, it would keep it's heat for hours.
The prawn rhogan josh I actually saw cooked, was using the freshly made curry base, which was also part of the demo

As for the pathia, I can't make it this weekend
It's someone's birthday, and they have decided on a family takeaway pizza
But I shall make it next weekend

Quote from: cg13 on February 09, 2008, 04:35 AM
how do you make spice mix 1 and 2
because I dont understand this its quite confusing.

Hi
   I posted this under my real name
I decided later, that there were distinct disadvantages doing that
This was probably my first demo

They use two spice mixes

One is made up of five spices:-

The ratio is
2 parts of coriander
1 part cummin
half a part madras curry powder
2 parts turmeric
and 2 parts paprika

It is simply mixed together and use as a general spice mix for all their curries
But they also have another spice mix which is added to a select few curries
This is made up using ground coriander and ground cummin

It is in the ratio of two to one
i.e. 2 spoons coriander to one of cummin

If you wanted to follow this recipe I would recommend that you use the Saffron Curry base, posted on this site

Incidentally,despite similarities, this recipe is NOT from where I currently get my demos from

Quote from: Cory Ander on February 07, 2008, 11:06 PM
They certainly seem to keep it heated for use here:  https://curry-recipes.co.uk/curry/index.php/topic,2058.msg17448.html#msg17448

They do after about three minutes in, it's steaming isn't it?
I think it's off before that though
Perhaps they just warm it up if it's getting a bit cold
I will pay close attention next time I'm in the kitchens

Hi CA
         I never seen at any place the curry gravy simmering away, so it's ready for adding to curries
I have seen it boiled to separate out the oil loads of times, but once this is done, it's been turned off for use
The temperature in the kitchens is really warm and rings are alight next to the pot so that keeps it a bit warm, I guess
I've been in the kitchens on a very quiet summer evening, and even the tandoor was off
They could still produce curries , I was their only customer
Maybe some places do keep the curry gravy constantly warm, but I haven't seen it
I think it might get a bit thick
I remember reading in one of Pat Chapman's books about this golden pot simmering away (favourite restaurants)
Maybe that's where the idea comes from