We've been here before.

These people are just after cheap labour, there are plenty of people, Asian or otherwise, who would be willing and able to learn the requisite skills and plenty of local colleges able to offer formalised training and recognised qualifications but what do these guys want, more cheap labour to exploit.

Why bring people here, BIR cooking does not exist in Asia so they would have to learn the skills over here, we have enough unemployed people of all ethnic backgrounds particularly under 25's, to provide the BIR industry with chefs of the future.

These guys are just after a quick cheap fix, trouble is that only stores up further problems 5/10 years down the line and it's not the BIR industry that picks up the tab, economic and social, for them.

Regards
CoR

Quote from: joshallen2k on January 28, 2010, 10:54 PM


However, I did not gel with the mustard oil or the black salt.

I will try again and swap mustard oil for veg, and maybe dim down the black salt a little.

Top notch recipe though.

Hi Josh

Try heating the mustard oil to almost smoking, you'll know when, then allow it to cool and try it that way, the taste changes, it loses the pungency and gains a sort of sweetness, it's good in veggie dishes and dahls.

Cheers
CoR.

Quote from: Panpot on January 22, 2010, 03:10 PM


The owner did explain why curries taste different today than the 70/80's and that is down to regulation and marination controls. cheers PP

Interesting, the 'elf 'n safety police strike again....


Regards
CoR

Quote from: JerryM on January 20, 2010, 07:12 PM


i got new bottle from my asian store - same label - bigger bottle - lower price.

big difference in the taste though - it is far less blended - u can see the bits of chilli and the garlic hits u right away.



ps got to try the new one in curry.

I used to get Linghams from Wing Yip in M/chester before Tesco started selling it and could have sworn it was sweeter from Tesco than it used to be from Chinese market, have to go back to Manc and check it out!!

Cheers
CoR

Gobsmackin'!


Respect
CoR

Quote from: Domi on January 07, 2010, 04:53 PM
..........( serves me right for going out with a bear behind I suppose.... :

Just be thankful your names not Jack or Russell.....

Quote from: George on January 07, 2010, 12:00 AM


Ten pounds is good value if it includes good recipes, which it does in my opinion.

What has Mr Holmes done to upset you? Are you confusing him with a certain Mr Roberts?

Perhaps I am, tried googling with not much success maybe some of the members with better recall than I (age + absinthe, not good for the memory!) could elaborate.
Still think a tenner for such a slim tome is a bit much, face it, if you want a balti just add extra oil, coconut milk and a bunch of coriander to any old curry and charge an extra couple of quid for it, that's what they do round here anyway!

Regards
CoR.

Black cardamom, I've had loads of them over the years from what was one of my regular T/As till a couple of years ago when the Trading Standards people shut it down because it was infested with cockroaches!!

Puke
CoR

Hi SS,

It's not Balti or BIR it was written by 'posh' Indian chefs in the 80's, the recipes tend to begin with things like "....take a doz quails and spatchcock them...." etc. The gravies are presented to assist the 'home amateur' cook to make a passable meal in their domestic kitchen! I reprinted them pretty much as they are but even the authors say you can change them to suit yourself, personally I haven't used the cream or the cashew paste (in gravy #2) but the end result is more of a finished curry than a base, just add pre-cooked meat and your done (if you want it hotter add extra chilli and lemon juice!!!).

976bar

I'll try and do some pix if I ever figure out the menus on this fancy camera I got for Xmas (but don't hold your breath!)

Cheers
Cor

So, you've made your base now what? You've got a freezer full curry gravy and no room for anything else, right? This is a way of making curry gravy as you go so freeing up valuable freezer space that just involve pre-preparing a couple of onion pastes and can be knocked up in about half an hour. I haven't tried gravy #1 as it's for creamy korma/ctm style curries which aren't my thing but gravy #2 works a treat for bhuna/madras.

Adapted from ?PRASHAD Cooking with Indian Masters?

GRAVIES

Basic Gravy #1

Yoghurt based gravy for use with Korma/Pasanda style dishes.

Ingredients:-
Whole Garam Masala (5 green cardamom/1 black cardamom/5 cloves/1? cinnamon/1 bay leaf)
150g/ml ghee/oil
250g/1 cup boiled onion paste*
30g/2 tbs ginger paste
30g/2 tbs garlic paste
10g/2 tsp chilli powder
5g/1 tsp coriander powder
5g/1 tsp turmeric
225g/1 cup yoghurt
50g/3 tbs fried onion paste*
30g/2 tbs cashew paste*
100ml cream
1 tsp garam masala powder
Pinch mace powder
Salt to taste
Water 200ml

Yield: approx 700ml.

Whisk the yoghurt.
Heat ghee/oil in handi/saute/chefs pan. Add whole g/m saut? until it crackles.
Add boiled onion paste and saut? for 2 mins.
Add ginger & garlic pastes, saut? for 30 secs then add chilli, coriander, turmeric and salt.
Add yoghurt (off the heat) then add return to heat and add water.
Simmer until oil separates.
Add fried onion paste, cashew paste and cream, bring back to boil then reduce to medium heat.
Add g/m and mace powder and stir.

Total cooking time approx 15/20 mins.

*see below

Basic Gravy #2

A tomato based gravy for use in lamb and chicken curries.

Ingredients:-


Whole Garam Masala (as gravy #1)
150g/ml ghee/oil
125g boiled onion paste*
10g/2tsp ginger paste
10g/2tsp garlic paste
10g/2tsp red chilli powder
5g/1tsp ground coriander
1/2tsp turmeric
1kg tomatoes (seems a lot, I use 14oz tin instead)
30g/5tsp fried onion paste*
30g/5tsp cashew paste
100ml cream (I omit this and add extra water as required)
5g/1tsp g/m powder
1/2tsp green cardamom and mace powder
Salt (to taste)
Water 200m/l (approx)

Yield approx 800m/l

Heat ghee/oil in a handi/saute/chefs pan. Add whole g/m saut? until it crackles.
Add boiled onion paste, saut? for 2 mins.
Add ginger and garlic pastes, saut? for 30 secs.
Add red chilli, coriander, turmeric and salt, stir fry for 2 mins.
Add tomato, stir constantly until oil rises to surface.
Pour in water, bring to boil and then simmer until oil begins to separate again.
Add fried onion paste, cashew paste and cream and bring back to boil, add more water if too thick.
Stir in g/m and cardamom and mace powder, done.

Cooking time approx 35 mins.


*see below

Pastes
Boiled Onion Paste

Ingredients:-

1kg onions, roughly chopped
3 bay leaves
3 black cardamoms

Place ingredients in a large pan along with 200mls water.
Bring to boil, simmer until onions transparent and liquid evaporated.
Remove whole spices, transfer onions to blender and whiz to a fine puree.
Note:-The onion/water ratio is crucial to this. Too much and the paste will be runny, too little and
the onions will not cook properly and most likely stick to the pan. The correct ratio is 5:1.
Yield approx 1kg
Fried Onion Paste

Ingredients:-

1kg onions, sliced
100ml yoghurt
Oil for frying

Heat the oil, add the onions and saut? on medium heat until browned.
Transfer to blender, add yoghurt and whiz to a fine paste.

Note:-This paste should keep in an airtight container in the fridge for up to 15 days.


Cashew Paste

Ingredients:-

160g cashews (broken)

Soak the cashews in water for 30 mins and drain.
Put cashews in blender, add 100ml water and whiz to fine paste.
Refrigerate.


Note:-Will keep for 24 hrs.