Topic: Vegetable Ceylon

[haldi]

Hi
  I managed to see a vegetable ceylon cooked
It's a curry that has intrigued me a long time
Essentially it seems very similar to any hot curry (phaal etc)
It took about a quarter of an hour to cook
The trouble is, that this place makes a curry base, so yummy that the finished dish can only succeed, if you have made a base of equal yummyness
(I think I just invented that word)
They also use no garlic ginger in the finished curry
The hot spice mix is bassaar
Another point worth mentioning is to do with the curry gravy pot
We were recently discussing whether or not the pot is kept constantly heated
This one was definitely off
I was the only curry customer in during an hour interval
Perhaps if it goes extra quiet they turn it off?
Anyhow here's the recipe:-

Vegetable Ceylon                                       

3 desertspoons curry gravy oil
2 desertspoon white tower tomato puree straight from the can
(no dilution, I asked)
2 desertspoon chilli powder
half a dessertspoon hot restaurant spice mix
precooked ingredients (this was veg)
half a teaspoon of salt (only used if making a veg curry)
1 dessertspoon  precooked mushrooms
1 dessertspoon  of canned chick peas
1 desertspoon (chopped in rings) thin chillies with seeds
a pinch of cumin
a pinch of coriander
2 pinches of dried fenugreek
About 2 ladles of curry gravy (maybe 250 ml)

Heat the oil for about a minute on a high gas  (flames come up about four inches)
Add the tomato puree, chilli powder and hot spice mix and stir together for about thirty seconds
Then add a good splash of curry gravy. Sufficient to just spread over the base of the pan
Give this a good continuous stir for about four minutes
Add the fresh chillies and a little more curry gravy , to keep everything fluid, then turn the heat down low, and leave for five minutes. Don?t stir
Add the precooked ingredients,mushrooms & chick peas (if making veg you need the extra salt in the recipe)
Add the rest of the curry gravy to make a good sauce, raise the heat to high to get it boiling again, then turn right down
Leave on low for another five minutes, occasionally stirring
Turn the heat up full
Add the coriander, cumin and dried fenugreek
Stir in, then serve

Why's it called a ceylon anyhow?

[SnS]

I don't know why it's called Ceylon Haldi but I'm fairly sure that every Ceylon I've had, tasted quite strongly of coconut. Is there no coconut in this at all?

Thanks for posting the recipe.

SnS  ;D

[Cory Ander]

Thanks for sharing the recipe Haldi 

Interesting to note that the curry base was not being heated.

Also interesting to note the late addition of coriander, cumin and dried fenugreek leaves

Isn't a Ceylon normally hot (chilli), sweet (sugar), a little sour (lemon juice or similar), a little creamy and coconutty?

http://www.curry-recipes.co.uk/curry/index.php/topic,1284.msg11529.html#msg11529

Essentially it seems very similar to any hot curry (phaal etc)

That's what this looks like to me Haldi; a phal (less the garlic and maybe ginger)?

What IS this "Bazaar mix" please?  It's often mentioned but, for the life of me, I can't recall ever seeing anyone saying what it actually is! 

If someone can let me know, I'll post it in the "supplementary recipes" section (or someone can do this themselves if they wish)

I think it's called a "Ceylon" for the same reasons other dishes are called "Madras", "Phal", etc...they are names made up by the BIRs.

[SnS]

Baghar perhaps ? Meaning Tempering. (Tarka or Tadka).

Seasoning a dish with hot oil seasoned with spices?

Only word I know similar to Bassaar.

SnS  ;D

[Cory Ander]

No, I know it's a spice mix but, for the life of me, I don't know where to get it, what's in it, or how to make it 

[SnS]

Isn't it a general (non specific) term. (No spice mix in particular).

[Cory Ander]

I think it's a specific hot spice mix isn't it?  Maybe I'm wrong?  I'm sure Haldi will be able to enlighten us?

[SnS]

Are we talking Baasaar or Baghar/Tadka?

[Cory Ander]

I'm talking about:

The hot spice mix is bassaar

Sorry, I spelt it incorrectly (I presume).

[Cory Ander]

OK, it's a commercial curry powder, with lots of chilli in it, it seems:

http://www.curry-recipes.co.uk/curry/index.php/topic,698.msg6593.html#msg6593

http://www.curry-recipes.co.uk/curry/index.php/topic,698.msg6574.html#msg6574

Is it used as the curry powder part of their spice mix Haldi?  Or is it used on its own?