Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Fat Les (Banned for removing own posts!) on June 22, 2006, 04:16 AM
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Hello ladies and gents,
Would any of you fine folk have a really good recipe for an authentic BIR mushroom bhaji (you know, rich, savoury and dare I say it....."smokey".....and so very, very tasty!)?
If so, I would be eternally grateful! 8)
Thanking you (in anticipation :P)! :)
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(you know, rich, savoury and dare I say it....."smokey".....and so very, very tasty!)?
I think that description very accurately (for me anyway) describes the BIR taste we are all trying to emulate, mushroom bhaji or otherwise! ;D
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Hi Les,
Haven't tried it yet myself, but you never know.
http://foodgeeks.com/recipes/recipe/4176,mushroom_bhaji.phtml
I like the idea of torching the finished dish to get the Smokey taste.
Cheers,
Blondie
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Well first of all, it's important to deep fry the sliced mushrooms in oil for about three minutes in a deep pan fryer
Drain the oil off then proceed as follows
Heat 4 desertspoons of curry gravy oil for 2 minutes
then add 1 teaspoons of finely chopped fresh garlic (normally about a day old and slightly blue)
Heat this for another two minutes then add 1 desertspoon of garlic ginger puree.
This garlic ginger puree is very runny, almost like water
Add 2 desertspoons of prefried onions,
1 1/2 desertspoons of spice mix,
1/2 teaspoon chilli,
1/2 teaspoon salt,
1 desertspoon tomato puree,
2 desertspoons of fresh coriander
and a small splash of curry gravy (about a table spoon)
Stir and shake pan continuously so nothing burns
Let the mix almost dry out (about five minutes) then
add mushrooms,
another desertspoon of fresh coriander
and a teaspoon of dried fenugreek leaves.
Stir for a minutes then add a ladle of curry gravy
Reduce down for fives minutes on high,
then add another teaspoon of fresh coriander
and half a teaspoon of ground coriander,
1 desertspoon curry gravy oil
and 1/2 a ladle of curry gravy
Cook another three minutes and serve with extra fresh coriander
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An old topic. but one to which I now return after experiencing undoubtedly the best mushroom bhaji I have ever experienced in the Taste of India, St Austell, yesterday evening. Dining by myself, I ordered only two masala popadom, a tandoori mixed grill and a mushroom bhaji, and the sheekh kebab and mushroom bhaji were the highlights of the evening. Both were absolutely superb, true "old school" BIR, and I now plan to return with my wife to see if she can identify the herbs and spices used,
** Phil.