Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: TikkaTai on November 30, 2018, 01:28 AM
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Just wanted to say Hi!
I'm Tai. When I lived in the UK I used to visit the 'Mugal-E-Shahi'in Loughborough twice a week. After moving to woop woop in the back of beyond Australia I couldn't get herbs/spices at all, just Sharwoods pastes. So began a quest to make a truly enjoyable curry ??? I now have all I need material wise, just lacking in knowledge.
I found your site while searching for base recipes, what a pantry of knowledge! Can someone help with direct me to recipes using seasoned oil & Base gravy (both prepared) and why is it best to use precooked chicken, does it matter?
Thanks in advance, Tai
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Hi TT. I too am from Oz and there have been others. You are in the right place to learn about curry. Where is the back of woop woop generally? I'm about 50 km north of Sydney as the crow flies. While you will find some ingredients mentioned in this forum impossible to obtain, most of the hard stuff is not really necessary to preparing a good curry anyway. Lots is available online but you have to search for it. I may be able to assist in a lot of this as I've done a lot of looking for obscure things.
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G'day, sport. For me, pre-cooked chicken is not essential; I regularly make my curries these days using fresh (free-range) chicken and have not for a long time felt the need to pre-cook it. I believe that pre-cooking is simply a restaurant convenience, to allow dishes to be prepared faster (and arguably, more consistently) than if fresh chicken were used, with the added benefit that pre-cooked chicken can be kept at room temperature for somewhat longer than fresh chicken without the food hygiene inspector throwing a wobbly. Can't help with a recipe involving spiced oil (but see the recent debate (http://www.curry-recipes.co.uk/curry/index.php?topic=12537.msg131623;topicseen#msg131623) on the topic); for a simple and fool-proof recipe using base gravy, perhaps see my "Phil's phoolproof curry" recipe (http://www.curry-recipes.co.uk/curry/index.php?topic=12535.msg101714#msg101714) which does use pre-cooked chicken.
** Phil (CSIRO/DITMELB, Melbourne 1987).
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Hi Tai
So you already made spiced oil and base gravy. step 1.
Why not try a Madras, a fairly straightforward cook
Use fresh or precooked chicken, cooked in plenty of spicy gravy.
Have a look at my video recipes to get the idea. ;)
https://youtu.be/s575GLlDbHQ
cheers Chewy
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Hi again, thank you for your helpful replies!
I don't know how to respond to messages individually (or even if I can) .......... lots to learn I'm new to forums.
Livo I started out at Coonabarabran, then Nyngan, then Parkes. Now am back in civilization in the Nelson Bay area. I've found an Indian grocery store in Newcastle which has helped me to up my game :)
Thanks Phil, the 'phoolproof curry looks awesome and on the to do list! When I woke up this morning the house smelled amazing after all the prep. Raring to go ;D
Chewytikka thanks so much for the recipe/video, this shall be my first foray using the seasoned oil/base gravy. :D
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Raj's Corner for food and Raj's Spices right next door on Beaumont St Hamilton. There is also an Indian / Asian / Polynesian grocer in Wallsend. You should be able to get everything you need. I drop into Raj's Spices every time I visit the optometrist down the road.
You sure have been to woop woop but you are now in one of my favourite places in Australia. My ancestors lived at Soldiers Point and we used to travel up there to visit when the only way across Newcastle harbour was the punt ferry. Relos were pro fishermen and they ran the Fish 'n' Chip shop there as well. Some are now still in seafood game being local oyster farmers. The Chippy is now closed down but the store front remains. I've done a lot of fishing up that way.
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Hi Livo, that's where I go (Raj's)!! I eat first of course & then shop. Its a small world :) I didn't know of the one in Wallsend do you know the road its on? I'll check it out when I go on Tuesday. Soldiers point is lovely, the whole bay area is quite beautiful isn't it. I'm very happy to be by the water again. I missed it living so far inland.
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How good is the aroma from Raj's Corner? This is what people on this website were talking about when they discussed the mysterious missing element. If I'm approaching from downwind I start to get hungry at about 500 meters. My kitchen gets pretty good but nothing like the intensity emanating from that place.
The Wallsend store is called Asia Pacific and the address is 1/92 Nelson St Wallsend. It's pretty much the main road I think. I've only been there twice. Not very big but possibly worth a look if your driving past. If you've found Raj's you've got the best spot to get your spices and other bits and pieces.
If your ever in the western end of Sydney, that's where it all is. Udaya Supermarket on Station St Wentworthville is amazing in their range and Patel Bros is just a few doors down. You can easily get to these by train. There are other smaller places around Westmead, Harris Park and all through those western suburbs right out to Liverpool, Campbelltown and Fairfield etc Udaya has another store in Liverpool.
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Hi Livo,
Thanks for the address re the store in Wallsend. I shall definitely visit on Tuesday. Yes the aroma at Raj corner is something else! Even if you'd just had a big breakfast you'd be drawn in. Last Feb I went to stay with some friends in Sydney, we curried out for 4 days. They took me to a whole street where anything was obtainable, the supermarket there was huge. I'll have to ask Urmila where it was, perhaps it was where you mentioned? We had a takeaway curry from a small shop, it was called '
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Hi Tai
So you already made spiced oil and base gravy. step 1.
Why not try a Madras, a fairly straightforward cook
Use fresh or precooked chicken, cooked in plenty of spicy gravy.
Have a look at my video recipes to get the idea. ;)
https://youtu.be/s575GLlDbHQ
cheers Chewy
Hi Chewy, thanks for the link to your recipe, Ii tried it last night it was mouth watering delicious! So much so I hadn't time to cook rice and ate it as it was ... couldn't wait :P Thanks again, thoroughly recommended!!
Tai
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I've cooked Chiccken 65 a few times. I'll find the recipe I used because the packet versions are rubbish in comparison. Indian KFC. Yummo. It's not really a curry though. At least not normally. It's spicy fried chicken served with a sauce.
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Hi Livo, I'd love to see your recipe! Yes we had it as a starter really, all three of us fed on one portion, it reminded me of popcorn chicken, the Indian version! My friends replicated it a few days later & did a grand job, however as a main course it was quite rich :)
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Welcome TikkaTai.
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Hi Livo, I'd love to see your recipe!
I've just done a quick search for "Chicken 65" (using the quotation marks) and there is a recipe on the forum that is pretty much the same as the one I've cooked and enjoyed. Here (http://www.curry-recipes.co.uk/curry/index.php/topic,5599.msg55000.html#msg55000) The missing quantities are 1/2 tsp. The sauce from the recipe I used did not use the Chilli Garlic Paste, fresh chillies or lime juice. Everything else is exactly the same.
The exact recipe I followed is from Chef Vahrehvah Here (https://www.youtube.com/watch?v=EZEaYngbp4w)
He has a couple of slightly different versions. Here (https://www.youtube.com/watch?v=s35_PC0u1vY) and Here (https://www.youtube.com/watch?v=tTuOMsgeKRc)
Avoid packet versions of the pre-prepared spice mix. They are nothing like following one of these proper recipes.
If you like fried chicken you should give this recipe a try. Crispy Fried Chicken (https://khadizaskitchen.com/2014/03/06/crispy-fried-chicken/) There is a forum thread about it here (http://www.curry-recipes.co.uk/curry/index.php?topic=13381.0).
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Hi Bob-A-Job, thank you :)
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Hi Livo, the chicken 65 recipe looks good .. a fair bit of faffing around tho. I'll try mastering a few of the 'proper'curries first ......
Talking of which I went to Raj's Corner yesterday, ate first of course! I had 2/3rds chicken Masala with 1/3rd aloo gobi & customary garlic naan YUM :P I did try the goat a few weeks ago but it wasn't to my liking. Then I waddled next door to collect all my ingredients which were many!
I went to the store at Wallsend but had pretty much got everything I needed From Raj. Did you know there's another store a block up selling Indian stuff? It was closed due to prayer, I had a sticky beak through the window. It wasn't as big as Raj's they had a lot of pots & pans though. I would have liked to see if they had an aluminium pan, next time!
Trying lamb bhuna tonight ;D
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Was the closed store in Hamilton or Wallsend? Either way the answer is no, I haven't been to it. I bought my ali pan at Udaya for about $20. It really does make a difference to cooking your curry. Let me know if you have trouble finding one because I go down to Westmead frequently.
Check the Hospitality supply places too because they sometimes stock them.
Here's one in Lambton. Reward Hospitality (https://www.rewardhospitality.com.au/web/pro-cooker-frypan-200x49mm-alum) Available in 3 sizes.
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Hi Livo,
Thank you so much to the link you sent for the place in Lambton. I'll go there on my next trip to Newcastle. The closed shop was in Wallsend a 5 minute walk up from the one you gave me the address of. They had big pans in the window, couldn't see any frying pans though. Lambton sounds the go & reasonable too!
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Hi Tikka, livo
I live in Newcastle so I'll share my thoughts.
If its any use, I actually do my shops for BIR spices in Broadmeadow http://www.kairaliasiangroceries.com.au/
Its opposite the korean fried chicken place.
I've been to a few fair of the grocers here in Newcastle. I think I know where some good ones are and I reckon the above is best for BIR.
If you like Korean/Japanese then there's a great place in Lambton.
There's also a guy who sells his own blends in Newcastle mall. Interesting place but not really where I'd shop.
Regarding Asian restaurants, sadly I can't recommend anything whatsoever in the area. Its overall poor. Even by Australian standards Newcastle can't even do a decent Thai. Adelaide seems to do that best.
Anyway that's all not an issue as I make BIR and Thai at home.
Newcastle is dominated by American style hipster burger places which is what they do well. Its what people like here, which is somewhat different to the tastes of other towns.
Cheers
Chilli
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I'll have a look next time I'm in the area.
When I studied in Newcastle in the early 80's the BHP was still in operation, the city was industrial and mainly white anglo-saxon. Darby Street Pies on Saturday morning, Henny Penny hot chicken roll with gravy, late night burgers or bacon and egg rolls. There were some ethnic influences but not a lot. Post WWII immigrants from the Mediterranean and Europe. There were Italian restaurants around and a famous Gelateria in Hamilton plus Jim's Milk bars. The odd Chinese restaurants were about as exotic as it came apart from pizza and I think there was a Mexican somewhere in town.
It has changed a bit since then but it is not very heartening to hear your critique on the food offerings of the city.
Chillihothot, do you have UK experience of BIR? and if so, how do you compare the food prepared from using this forum? Also, what are your views on any difference to Australian IR offerings? I have quite enjoyed the food from Raj's Corner on the few occasions I've tried it. I didn't think much of the food from the Indian T/A at Garden City when my fishing mate took me there, (because it was apparently halal).
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I moved to Australia 5 years ago. I am blessed to have dined at some fine BIR establishments in the UK.
I'll always have a soft spot for Eye of the Tiger in Bournemouth which was my favourite when I was a student. I actually was able to dine there again last year on a trip back to UK and so much of the town has changed in the last 15 years which had me worried. But I am pleased to report that its as good as ever.
The food in Newcastle, NSW isn't bad at all really if you like certain food groups. I do like Newcastle as a place and its nice that its not overrun by the yellow tide...yet. However, unfortunately bar one lucky curry experience, I have found the quality of Indian in Australia to be down right appalling. The truth is, most Australians I've met hate strongly spiced food so Indian especially is really dialed down here, more so even in Newcastle. The service is always slow, lazy and generally appalling compared to the UK. Theres so much more competition in the UK I guess and the service in curry houses generally excellent - the cobra never stops flowing.
The good news is that with some practice, experimentation and following some of the guidance on this forum you can make BIR just as good as the UK. Yep I said it. Its true. The only thing thats different is the ambience. A lot of people here agonize over *that* taste but to me now its fairly simple to achieve, I'd say it boils down to several stages that if you get right, your end result will be right.
Having said all that, I'm no expert mind, and only really do 3-4 curries. But I do them well.
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...I do like Newcastle as a place and its nice that its not overrun by the yellow tide...yet...
The 'yellow tide'? Is there something wrong with the water in NSW?
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...I do like Newcastle as a place and its nice that its not overrun by the yellow tide...yet...
The 'yellow tide'? Is there something wrong with the water in NSW?
It might be more their sewers (or the lack thereof ...) !
** Phil.
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CHH, you're probably on the money about spicey food. I'm sure there are those who do like it but obviously not as many as in the UK. Certainly some of the people out here from the sub-continent would do. My father in law's favourite was a vindaloo. It's good to know that the information on the forum is providing genuinely close BIR dishes. I'm noticing both similarities and differences when comparing my BIR style curry to the locally available dishes. I admit to not being a huge fan of blisteringly hot dishes.
I actually don't have a sewerage service here, or a town water supply. The Romans never made it this far, although I think some people have got them fancy flush dunnies and we now have plumbers as recognised tradespeople. My property has a stand alone, onsite 4 stage treatment plant.
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CHH, you're probably on the money about spicey food. I'm sure there are those who do like it but obviously not as many as in the UK. Certainly some of the people out here from the sub-continent would do. My father in law's favourite was a vindaloo. It's good to know that the information on the forum is providing genuinely close BIR dishes. I'm noticing both similarities and differences when comparing my BIR style curry to the locally available dishes. I admit to not being a huge fan of blisteringly hot dishes.
I actually don't have a sewerage service here, or a town water supply. The Romans never made it this far, although I think some people have got them fancy flush dunnies and we now have plumbers as recognised tradespeople. My property has a stand alone, onsite 4 stage treatment plant.
I actually wasn't referring to heat at all. You do very much get hot dishes here. But they are virtually tasteless. I am talking about spicing. Australians in general prefer very very light and "healthy" as opposed to anything with any fat or spicing in it which is bizarrely viewed as "unhealthy". Its just an Australian affectation that's all.
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So what exactly were you referring to in the phrase 'the yellow tide'?