Thats OK, I'd had a couple of lagers while reproducing the Pathia! (probably should add this to the ingredients list really ;D)
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#892
Spices / Re: Ajowan seeds
February 24, 2005, 01:27 PM
"The secrets of the Indian restaurant chefs revealed" base gravy also uses these (and its a very good gravy)
#893
BIR Main Dishes Chat / Takeaway demonstration - chicken pathia
February 24, 2005, 01:21 PM
OK, following on from last weeks demo by the chef of the Mughal Spice in Chepstow I was in the Balti Express in Caldicot last night.
When I saw the kitchen was open plan I immediately asked the chap if he wouldn't mind me watching the cooking, he was more than happy to oblige and chatted to me throughout the process.
The setup was very similar to the Mughal spice, all the standard pots laid out in easy reach - chilli powder, curry powder, salt, sugar etc. He used a 6-7" cast pan exactly like the MS.
He turned one gas ring up to maximum and there it stayed for the whole process. He started off with hot oil (I am presuming this was vegetable oil but could be ghee) and then added about half a teaspoon of finely chopped garlic, fried for 10 seconds then added about 3 TBSP of pre cooked onions (they looked yellow, exactly like the MS), he fried these for a bit and then added tomato puree (as he called it).
I had a good look at the puree this time, it was definitely not the double concentrate stuff we get out of a tube and looked much more like it was pureed tinned tomatoes (probably juice removed before pureeing), it looked very much the consistency of pasata.
He stir fried this for about 20-30 seconds and then pretty much bunged in all the other ingredients: 1/4 TSP salt, 1 TBSP sugar, 2 TSP chilli powder, 1 TSP curry powder, 1 TSP fenugreek leaves, pre cooked chicken, 1 TBSP lemon juice, 1/4 whole tomato then stir fried for another 30 seconds. Different to the MS at this point his pan caught fire a few times, quickly going out.
He added fresh coriander and then added one ladle full of base curry gravy, he simmered this for a few minutes and then popped it in the carton.
The only difference ingredients wise to the MS was that the takeaway used lemon juice while the MS added a wedge of lemon.
The curry base of both places looked similar, quite yellow in appearance and the consistency of thinnish soup.
When I saw the kitchen was open plan I immediately asked the chap if he wouldn't mind me watching the cooking, he was more than happy to oblige and chatted to me throughout the process.
The setup was very similar to the Mughal spice, all the standard pots laid out in easy reach - chilli powder, curry powder, salt, sugar etc. He used a 6-7" cast pan exactly like the MS.
He turned one gas ring up to maximum and there it stayed for the whole process. He started off with hot oil (I am presuming this was vegetable oil but could be ghee) and then added about half a teaspoon of finely chopped garlic, fried for 10 seconds then added about 3 TBSP of pre cooked onions (they looked yellow, exactly like the MS), he fried these for a bit and then added tomato puree (as he called it).
I had a good look at the puree this time, it was definitely not the double concentrate stuff we get out of a tube and looked much more like it was pureed tinned tomatoes (probably juice removed before pureeing), it looked very much the consistency of pasata.
He stir fried this for about 20-30 seconds and then pretty much bunged in all the other ingredients: 1/4 TSP salt, 1 TBSP sugar, 2 TSP chilli powder, 1 TSP curry powder, 1 TSP fenugreek leaves, pre cooked chicken, 1 TBSP lemon juice, 1/4 whole tomato then stir fried for another 30 seconds. Different to the MS at this point his pan caught fire a few times, quickly going out.
He added fresh coriander and then added one ladle full of base curry gravy, he simmered this for a few minutes and then popped it in the carton.
The only difference ingredients wise to the MS was that the takeaway used lemon juice while the MS added a wedge of lemon.
The curry base of both places looked similar, quite yellow in appearance and the consistency of thinnish soup.
#894
Lets Talk Curry / Re: Just had a demonstration by the chef at my local restaurant
February 21, 2005, 08:57 PM
Hi Gareth,
I fried them in oil slowly, after a few minutes I added a tablespoon of curry base.
For the balti I tried something different, I fried them slightly in oil, then added a TSP of restaurant masala (see Pete's curry house cookery ebook), then added about half a cup of water and simmered.
In short the pathia turned out better but I felt the balti wasnt right, I didnt have any pataks balti paste so used pataks kashmiri paste instead
I fried them in oil slowly, after a few minutes I added a tablespoon of curry base.
For the balti I tried something different, I fried them slightly in oil, then added a TSP of restaurant masala (see Pete's curry house cookery ebook), then added about half a cup of water and simmered.
In short the pathia turned out better but I felt the balti wasnt right, I didnt have any pataks balti paste so used pataks kashmiri paste instead
#895
Curry Web Links / The Tamarind
February 21, 2005, 01:16 PM
This is quite an interesting read:
http://www.timesonline.co.uk/article/0,,4382-1022330,00.html
Gordon Ramsay goes behind the scenes of the Tamarind restaurant.
http://www.timesonline.co.uk/article/0,,4382-1022330,00.html
Gordon Ramsay goes behind the scenes of the Tamarind restaurant.
#896
Lets Talk Curry / Re: Just had a demonstration by the chef at my local restaurant
February 20, 2005, 10:24 AM
Happy to return the favour Pete 
I made the Pathia last night and it was superb, my wife said it was the same as the restaurant but with a slightly different texture as theirs was more oily. I used a watered down version of your gravy Pete (apart from the water I added a sweet potato and some carrots to your recipe)
I used a mixture of pasata and tomato puree last night, I will try the balti tonight (if I can get hold of some pataks balti paste) and will use just tomato puree (I only used pasata as I had some frozen, I expect the restaurants will use cheapest tomato puree!)
I made the Pathia last night and it was superb, my wife said it was the same as the restaurant but with a slightly different texture as theirs was more oily. I used a watered down version of your gravy Pete (apart from the water I added a sweet potato and some carrots to your recipe)
I used a mixture of pasata and tomato puree last night, I will try the balti tonight (if I can get hold of some pataks balti paste) and will use just tomato puree (I only used pasata as I had some frozen, I expect the restaurants will use cheapest tomato puree!)
#897
Lets Talk Curry / Re: Just had a demonstration by the chef at my local restaurant
February 19, 2005, 05:09 PM
Dylan - Im not sure to be honest, It didnt look that thick so I suspect it isnt the tubed variety, I'm going to try and recreate the Pathia tonight and I will be using pasata so I'll let you know how successful I am.
Darth - I've heard of takeaways & restaurants using tomato ketchup, never tried it myself though
Darth - I've heard of takeaways & restaurants using tomato ketchup, never tried it myself though
#898
Curry Web Links / Re: The chicken ringstinger!
February 19, 2005, 07:05 AM
I had a strange experience with chilli sauce once, I often like to glug a tablespoon or so of encona hot pepper sauce, usually I swill it around my mouth for a bit before swallowing however on this one occasion I just swallowed it straight down and my breathing went a bit strange for a while.
ps just noticed this smiley -
- is this the "I've just had a mouthfull of one of DathPhall's tindaloo's" smiley? ;D
ps just noticed this smiley -
- is this the "I've just had a mouthfull of one of DathPhall's tindaloo's" smiley? ;D
#899
Lets Talk Curry / Re: LETS TALK CURRY
February 19, 2005, 06:58 AM
A woman to the washing up afterwards! ;D
(no offense cq
)
(no offense cq
)
#900
Lets Talk Curry / Re: LETS TALK CURRY
February 18, 2005, 05:08 PM
Indeed, 'use the caps lock Darth!' ;D