Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Stephen Lindsay on April 02, 2018, 11:33 PM
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My partner and I have been getting a takeaway curry on Wednesday evenings when we are making our way back from an evening class in St Andrews. We were pleasantly surprised when we went there first as from the outside it just looks like a shed, but inside it is really well equipped and the staff there are very friendly. So we got chatting to the chef owner who is still a relatively young chap in his thirties but nevertheless he has been working in the trade for 17 years and he said he started in a well known restaurant in Dundee where he was only allowed to work front of house to begin with.
We got chatting about some local restaurants and he seems to know most of the places and who runs them and he was particularly complimentary about the standard of cooking in the two or three places that I go to.
We have become well known faces now and I took a chance and showed him some pics of my own curries and he asked a few questions about recipes and I got the impression that he realised I had a fairly good working knowledge of how to cook a decent curry. So I said to him that I would cook a couple of curries for him and bring them in to get his opinion. He was very happy to do so.
You will have seen my recent post where I took a bunch of curries through to my friend's house in Edinburgh., so on that morning I did another two curries - a medium chicken curry (basic, no place to hide) and a Pasanda - completely different of course, but deliberately so as I wanted to try and show him a bit of variety. So we took them into him on the way to Edinburgh and I will get some feedback the next time I see him.
I am looking forward to some constructive criticism!
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I thought your Pasanda photo looked excellent. It would have been my choice.
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Good luck Stephen, I
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Good luck Stephen, I
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I thought your Pasanda photo looked excellent. It would have been my choice.
Livo - the Pasanda is not something I would usually cook, but I had enough lamb for two curries. I did a lamb Madras because it is my pal's usual choice and as I like a creamy curry with lamb I opted for the Pasanda. I also cooked it with no spice mix, just the spice that is in the Taz base. For me this was a revelation because it was as close to a restaurant curry as I have ever managed to achieve. I was therefore well pleased with the result.
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I thought your Pasanda photo looked excellent. It would have been my choice.
Livo - the Pasanda is not something I would usually cook, but I had enough lamb for two curries. I did a lamb Madras because it is my pal's usual choice and as I like a creamy curry with lamb I opted for the Pasanda. I also cooked it with no spice mix, just the spice that is in the Taz base. For me this was a revelation because it was as close to a restaurant curry as I have ever managed to achieve. I was therefore well pleased with the result.
Hi Stephen, I would love to hear a more in-depth description of your non use of mixed powder. This would fit perfectly into the recently resurrected mix powder topic.. Over spicing of curry is something that in my opinion takes us far away from authentic Bir.
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The one thing that struck me about the Taz base (which I have cooked only once, for February's group test) was that it seemed very turmeric-heavy; -- his base is far yellower than any other I have tried. But the finished curries, on the other hand, don't seem turmeric-heavy at all. I have no theories to explain this, I merely report it out of interest.
** Phil.
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I am a big fan of the Taz base and also Stephens recipes that go with it, still use them to this day, so thanks Stephen.
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The one thing that struck me about the Taz base (which I have cooked only once, for February's group test) was that it seemed very turmeric-heavy; -- his base is far yellower than any other I have tried. But the finished curries, on the other hand, don't seem turmeric-heavy at all. I have no theories to explain this, I merely report it out of interest.
** Phil.
My base might be even more yellow Phil because I tend to use a yellow pepper instead of red or green - I find the green makes it a little more grey. Not a major issue but just a small preference.
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Hi Stephen, I would love to hear a more in-depth description of your non use of mixed powder. This would fit perfectly into the recently resurrected mix powder topic.. Over spicing of curry is something that in my opinion takes us far away from authentic Bir.
LC this is the only time I have not used mix powder in a curry and it worked certainly for the Pasanda. In most recipes I will use 1 tsp. My partner was quite taken with this the first time she watched me cook a curry because she was amazed at how little spice mix was used.
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My base might be even more yellow Phil because I tend to use a yellow pepper instead of red or green - I find the green makes it a little more grey. Not a major issue but just a small preference.
Ah, you may be on to something there, Stephen -- I have a strange feeling I may not have had a green pepper when I made the Taz base, and may indeed have used a yellow one ...
No, I was mistaken -- it was indeed green, and clearly visible as such in the photograph. Ah well ...
** Phil.
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So the feedback from Imry (Imran), who owns the takeaway we go to was very positive. He said that he thought my curries were really good and was amazed that they were done in a domestic kitchen, even more so when I told him I have an electric cooker.
He asked me how I make my gravy (base) and I told him my recipe for the Taz base and this was very similar to what he puts in his also. The one exception is that he puts in some coconut cream so that may be worth trying next time I make up a batch. I have a feeling there may be some creamed coconut in the Ashoka base?
I am not sure about the rest of the UK but in Scotland there has been a trend to include 'homestyle' curries on menus, and a well known example of this is called the 'Village" curry. This is an attempt to try and offer dishes that are more like the kinds of curries cooked at home but not totally cooking them from scratch, and without taking a long time to complete a curry. He said that for these curries he makes a separate type of base. He told me how he does it and this is something I might attempt if I can also work out the recipe for the Village curry. I intend to discuss this more with him next time I see him which won't be for a few weeks as he is going on holiday.
I look forward to doing so however, as this has sparked a new area of interest for me.
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SL, is this a Bangladeshi or Pakistani take away?
Be good if you could identify his Take Away, as peeps could
check it out, if its online.
Village curry = Aka Staff curry or Apna style south of the border
cooking on electrickery, Oh Dear!
Is that why you cook and promote the querky Taz method
Camping Gaz hobs are so cheap. ;);D
cheers Chewy
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All interesting stuff, Stephen and thanks for sharing. It's good to get some feedback from someone who does it for a living.
Not sure about the coconut cream: I tried it once (think it was maybe the Glasgow base) and I didn't rate it. I prefer a really basic base which can be added to at a later stage.
Good stuff though :)
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Interesting post Stephen. I think this forum lacks enough genuine restaurant and t/a recipes and techniques ,however good or bad. There is some great stuff on here, but not enough imo.
The coconut addition is in all sorts of bases on this forum, not least jb's base which has never had a bad review :-\
'Desi' curries are all over the menus in Glasgow, using okra, mint, bitter gourd ,bone in meat etc, but I've never tried one. You don't even need to ask what the staff curry is some places as they advertise a choice of them on the menu. ' Oil free ' curries also
Hope he lets you have a good look round
ELW
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So the feedback from Imry (Imran), who owns the takeaway we go to was very positive. He said that he thought my curries were really good and was amazed that they were done in a domestic kitchen, even more so when I told him I have an electric cooker.
He asked me how I make my gravy (base) and I told him my recipe for the Taz base and this was very similar to what he puts in his also. The one exception is that he puts in some coconut cream so that may be worth trying next time I make up a batch. I have a feeling there may be some creamed coconut in the Ashoka base?
I am not sure about the rest of the UK but in Scotland there has been a trend to include 'homestyle' curries on menus, and a well known example of this is called the 'Village" curry. This is an attempt to try and offer dishes that are more like the kinds of curries cooked at home but not totally cooking them from scratch, and without taking a long time to complete a curry. He said that for these curries he makes a separate type of base. He told me how he does it and this is something I might attempt if I can also work out the recipe for the Village curry. I intend to discuss this more with him next time I see him which won't be for a few weeks as he is going on holiday.
I look forward to doing so however, as this has sparked a new area of interest for me.
Hi Stephen, many thanks for your informative post on British Indian restaurant cooking, yes I totally agree with the above post by ELW there is far too few genuine posts and they are just so inspirational.
You can
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Camping Gaz hobs are so cheap. ;);D
I assume you are joking. The gas is a complete rip off - one of the most expensive fuel sources ever,
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Camping Gaz hobs are so cheap. ;);D
I assume you are joking. The gas is a complete rip off - one of the most expensive fuel sources ever,
I don't think there is any inconsistency between a hob being cheap and its fuel being outrageously expensive. Exactly the same situation obtains with (for example) colour printers (both laser and ink-jet) which manufacturers virtually give away, knowing full well they will more than recoup their losses through the sales of toner and/or ink cartridges. My most recent Dell full-duplex monochrome printer (a 3330dn) cost me the princely sum of
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I've just taken my 18 year old, 6 burner LPG barbecue to the scrap metal yard, but before I did I removed the side wok burner fittings. It's a ripper gas ring so I intend on mounting it into a bench somewhere out back. Should be able to get some near commercial kitchen heat going with it. ;D
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cooking on electrickery, Oh Dear!
Is that why you cook and promote the querky Taz method
Camping Gaz hobs are so cheap. ;);D
cheers Chewy
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That's what's in my kitchen Chewy so I have to make do. I did have a gas cooker in my previous home. Its not why I cook Taz method and base, I do so because I Iike the results. The camping gas idea is a good one, I will definitely give this a try!
Imry's family originate from Pakistan but judging by his accent he is clearly born and raised locally to me.
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I've been using a camping stove for cooking currys for years, the cannisters can be had for
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I've been using a camping stove for cooking currys for years, the cannisters can be had for
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Hi Stephen, with summer coming ;) why not buy yourself a cheap metal bucket and find some cardboard tubing. Build yourself a nice little rocket stove fella 8) you can run it off some twigs and sticks for next to nothing.. you
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Looks great LC but not sure my flat would accommodate it!
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Hi Stephen, I've just popped in here after years of just getting on with my curry cooking having been inspired by my time in The Ashoka kitchen all those years ago. As a Glaswegian, I've always wanted to recreate the Scottish or West of Scotland taste so was delighted to find that you were still on here doing your thing and in this case sharing your encounter with your St Andrews Chef. I came in as I am having some neighbours around and they don't seem to do curry much so I am thinking of giving them a CTM and thought I would find an actual BIR Recipe but having only been in a few minutes it seems that the site has veered away from our passions way back in my day on here. Anyway, maybe you could direct me to an authentic CTM recipe or indeed someone else reading this could too. I am delighted to see so many of the original stalwarts still sharing in their passion. I've also been inspired to check in as I've just assembled a new Gas Webber BBQ and looking forward to doing all sorts of stuff on it. Like you I have been using Induction for years now and I still get wonderful comments from friends and family for what I produce. All the best from deepest Kent.
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While you're here, Panpot, may I thank you for your pre-cooked lamb post (circa 2009), which I use frequently and produces superb results.
I have never found a satisfactory CTM recipe so will be interested also.
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Cheers Garp, I got that from the chief chef of the Glasgow Ashoka Chain. I still use it myself too.
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I've just popped in here after years of just getting on with my curry cooking having been inspired by my time in The Ashoka kitchen all those years ago. All the best from deepest Kent.
Welcome back, Panpot
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Hi Stephen, I've just popped in here after years of just getting on with my curry cooking having been inspired by my time in The Ashoka kitchen all those years ago. As a Glaswegian, I've always wanted to recreate the Scottish or West of Scotland taste so was delighted to find that you were still on here doing your thing and in this case sharing your encounter with your St Andrews Chef. I came in as I am having some neighbours around and they don't seem to do curry much so I am thinking of giving them a CTM and thought I would find an actual BIR Recipe but having only been in a few minutes it seems that the site has veered away from our passions way back in my day on here. Anyway, maybe you could direct me to an authentic CTM recipe or indeed someone else reading this could too. I am delighted to see so many of the original stalwarts still sharing in their passion. I've also been inspired to check in as I've just assembled a new Gas Webber BBQ and looking forward to doing all sorts of stuff on it. Like you I have been using Induction for years now and I still get wonderful comments from friends and family for what I produce. All the best from deepest Kent.
Hi Panpot - Re CTM
My daughter always praises this CTM, I think it is very close to what I get locally. The recipe doesn't include the chicken tikka, but I use Pat Chapman Tandoori Masala. I mix the chicken into natural yoghurt that has had, garlic-ginger paste, mint, salt, cumin powder and a squeeze of lemon juice added to it, as well as the PC Tandoori Masala.
Here's my sauce recipe using Taz base but you could use any base and adjust the cooking method to suit.
Tikka Masala Sauce with Taz Base
Ingredients:
300ml Taz base gravy
1 tsp BE spice mixture
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Can I ask what BE spice mixture is without having to search the forum ?
Looks a good recipe this . . . Many thanks
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BE in this context is Bruce Edwards. Here is his spice mix:
http://www.curry-recipes.co.uk/curry/index.php?topic=1546.msg13676#msg13676
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Thanks Stephen, I will have a go re your sauce next Friday and let you know how I get on..
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Thanks Stephen, I will have a go re your sauce next Friday and let you know how I get on..
My daughter is coming for tea tonight and guess what I'm making?
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Thanks Stephen, I will have a go re your sauce next Friday and let you know how I get on..
My daughter is coming for tea tonight and guess what I'm making?
A big tasty lasagne with a side order of garlic bread, followed by butterscotch flavour Angel Delight?
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A big tasty lasagne with a side order of garlic bread, followed by butterscotch flavour Angel Delight?
Impossible