I saw this one cooked too, while I was out
Very odd recipe

Cover the base of the pan with a thin layer of curry gravy and stir fry for a minute
Add 1 teaspoon of thick garlic ginger puree (this stuff seems very stodgy at this place, it could be from a jar)
Fry for a couple of minutes more
Add half a chefs spoon of spice mix and half a chefs spoon of tomato puree
(white tower tomato puree)
Stir fry for another couple of minutes
Add a little more curry gravy to keep the pan from drying out
Add 1 desertspoon of pataks kashmiri masala and 1 desertspoon of bottled mint sauce
Stir for a couple of minutes then add precooked lamb
Cook on for another couple of minutes then add enough curry gravy to make a runny sauce
Cook another five minutes then serve

I've never had this one, but it looked and smelt very appetising

Quote from: Cory Ander on January 16, 2008, 03:47 PM
What's a "razala" Haldi?  I've never really heard of it before?

I've become a little repetitive in my bought curries
I normally have a vindaloo, so for a change I picked something that I hadn't heard of
Razala (and I quote) is a "medium to hot curry cooked with green chilli,onion,capsicum,tomatoes and spices"
Hey,I just noticed, there weren't any tomatoes in mine!!
But it was really really tasty, I'd buy it again
When you look closely at some menus there really are some very "unknown" dishes on them.
I'll have to experiment a bit more

I had another demo last night
Absolutely amazing
I wrote this in a rush,I hope it makes sense

Vegetable Razala

Heat two tablespoons of oil from the deep pan fryer for a minute
Add one and a half finely sliced green chillies (about 2 inches long), 6 thin slithers of green pepper, 1 teaspoon of thick garlic ginger puree and 1 desert spoon of fresh chopped onion
Stir fry this for a couple of minutes on a medium heat
It just gently sizzles away with no burning
Then add half a chef spoon (maybe 2 desert spoons) of tomato puree (white tower brand, silver tin with black writing), half a chef spoon of spice mix, a quarter spoon of chilli powder and just a little curry gravy (to stop it being dry)
Stir-fry for a couple of minutes
At this point the fumes got absolutely choking and the extractor went on
I?m not sure if that was the chilli powder, but it was a point of great amusement
After recovering he continued cooking
Chef added more curry gravy, but only enough to stop it drying out, and precooked veg, precooked potato and a few peas
He gave a thorough stir and put a lid on the pan
It was moved to a low simmer ring and just left for about ten minutes
He then stirred it again and added a teaspoon of dried fenugreek and a teaspoon of fresh chopped coriander
Two minutes more and it was ready
Spicy hot, lovely aroma absolutely wonderful



I have never really been satisfied with my spice mixes
Whenever I have produced a low standard curry, it?s always something I felt could be wrong
So I asked about their mix
Five spices (sounds familiar)
The ratio is one part of everything except cumin
That is too strong, so only half a part of that goes in
Turmeric, coriander, paprika, madras curry powder and cumin
They mix up the mix on the premises

Unfortunately I had made the base and curry before the ingredient quantities were revised.
I don't know how much of a difference it would make
I followed the instructions exactly and found it was 2 litres of water required for the initial boil,the onions weighed 2 kg, and I ended up with 4.5 litres of base
The final curry was the colour expected
The curry was a different recipe for me
I have never done one with this "cooking half an onion first"
I used prawns for the curry and it was completely eaten
I can't totally judge what I got (because of the spice changes) but have you remade the whole thing from scratch and got an exact result?
I think you could get very different results from how long you cook the onions
Mine seemed to cook very quickly, I might have slightly overdone them
Thanks a lot for the recipe

Quote from: George on January 13, 2008, 12:34 AM
Still planning on buying the book, Haldi?
Regards
George

No, I'm not
I decided a while ago, in view of our discussion
I would love to buy a book written by a restaurant chef
I would gladly pay twenty pounds for the real thing
Even if the recipes don't work out at home, it's still somehow an insight into how it's done
I don't regret buying the "kushi" cook book or the "100 best baltis"
If I was Andy, I would say "I am genuine, and this is the name of the restaurant.Here is a picture of it, and that's me helping in the kitchens"
For that matter what on earth does he do there?
Ten years watching other people work?
Is he the driver?
Maybe he does the phone, or helps with leaflet drops?
He isn't an actual cook is he?
I wish he would say

Hi SnS
      I have never come across this paprika (deghi mirch)
Is ordinairy Paprika totally different?
When I first started collecting recipes from takeaways/restaurants, I had a chef tell me how important the "paprika" was to his curry gravy
I always thought it was just ordinairy paprika, but maybe it was this stuff
We had a thread on this site about paprika
There was some discussion over a "smoked" paprika that's available
I'm going searching tomorrow for this deghi mirch
You've got me very curious, it's certainly something I've never tried

Well, I'm not getting it now
I'm totally put off
It really does seem that the author is not a genuine character
The bit that really swayed me was, the absence of Ali fom the book credits
I think this is a book that will never be written, but always for sale

One reason that I like the cr0 site, is because you can't get, a recipe like this, anywhere else
It's obviously totally genuine and you can make whatever constructive criticism about it
You can also be sure,the restaurant the curry base comes from, will still be using this recipe in two months time
I'll be trying this as soon as I have a bit more space in my freezer
Thanks again!!

Quote from: Cory Ander on January 09, 2008, 03:17 AM
Hi Haldi,
Does it specify Asian (rather than European) Bay Leaves? 

Yes, the asian bay leaf
I buy mine from asian supermakets
One pack lasts a couple of years
They don't seem to lose any flavour
The only recipe, I find they work in, is pillau rice

Did we ever find out, if the ebook told us, which restaurant the recipes came from?

I don't know much about the lamb, but I've never seen them cutting it up raw.
With the chicken it is always fresh, never frozen
Everything is supplied by halal meat butchers/supermarkets