Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Cory Ander on November 10, 2009, 03:16 AM
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Posted by PanPot an moved to here by CA
Ingredients:
- Spanish Onions (very large onions or 4 medium red onions) 2 finely Chopped
- Oil 1 cup
- Cinnamon Stick 4 inch piece
- Bay Leaves 4
- Cumin Seeds 1tbs
- Garlic/Ginger Paste 1 chefs spoon (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417))
- Turmeric 1tbs
- Salt 1/2tbs
- Garam Masala 1/2tbs
- Red Chili Powder 1tbs
- Tomato Paste 1tbs
- Blended tin of Plum Tomatoes 2chefs spoonfulls
Method:
- Heat the oil
- Add cinnamon stick and bay leaves and stir until flavour is released
- Add cCumin seeds and, once crackling, immediately add the onion
- Continue to stir, scraping from the sides of the pan (this will ensure that the onion cooks evenly until dark and caramelised but are never burned)
- Add the garlic/ginger paste and stir
- Add the spices, salt and tomato paste
- Continue to stir
- Add the tomato pulp
- Cook for a further 5-10 minutes
- Remove from heat and allow to cool, adding more oil to cover it.
The paste will keep for 15 days under oil or can be frozen. Excess oil can be used for cooking dishes.
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Hi CA,
Tried making this tonight, what a disaster :'(
Everything was going great, right up until the point of the onions caramelising. Then in an instant, everything burnt. I've got no clue as to what I did wrong as I followed the recipe to the letter. I'm assuming that 1 cup = 300ml? This seemed quite a lot of oil to try to caramelize the onions in. I think I probably cooked it on too high of a heat but I did this because it would have took an age to get the onions to caramelise. I also think that the cumin seeds was burnt early on but I proceeded none the less.
Have you made this CA, if so, how long did it take to caramelise the onions? what kind of heat did you apply?
I'm absolutely gutted that this went wrong, I was really looking forward to using some of the oil from this to start the main dish off.
Any tips would be much appreciated!
Ray
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Again, not my recipe Ray, I only moved it here on behalf of PanPot who was the originator (please see top of thread).
but, for what it's worth:
- 1 cup = 250ml (yes, you don't want too much oil if you're trying to caramelise rather than fry, even 250ml seems a lot to me)
- Use a very low heat (even if it does take ages..but it should only take 30mins or so)
- Stir frequently (to stop the onions from burning)
- Watch it closely towards the end (they can go from caramelised to burnt pretty quickly, as I think you've found!)
I'm sure Panpot (or others) will clarify shortly...
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Hi CA,
Yes, you are correct, perhaps I should have really directed my questions towards panpot. However, I have done as you suggested and gone to a really low heat, reduced the oil to about 150ml. I have also omitted whole cumin seeds in favour of ground cumin and garam masala, 1 1/2 tsp of each. I added the odd tbls of oil along the way.
What I have ended up with is a reddish brown, loose paste. Very savioury to the taste but not too salty and not burnt one bit ;D Also, there is a nice layer of oil floating on top which I will use to start of the main dish :P
I will follow panpots recipe for the Ashoka Bhuna, using this paste in place of the Ashoka Bunjara, and if you don't mind, I will let you know how I got on.
As always, thanks again,
Ray
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I will let you know how I got on
Yes, please let us all know how you get on Ray 8)
PS: I think the cumin seeds are OK, provided you do as the recipe suggests and add the onions as soon as they start to sizzle (this should stop them from burning). I was also a bit worried about them burning.....
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Razor,
there is quite a lot of info here:
http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899
(http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899)
slow and low is it for defo - mine takes 3hrs.
the other thing i've not tried is using the garam - i use tandoori masala. i really can't see the garam working as well.
ps i always make a "1/3" batch and use 50ml of oil and 550-600g onion - nb these are based on the original recipe which i then just add the extra ashoka ingredients. i do tend to alternate between the recipes though (ashoka and original onion paste).
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Hi Jerry,
Thanks for the link. Well, I have made my paste now, and will try it tonight. I will take some photo's and try to post them with explanations of how I did it (if it all goes well) The reason I used the garam masala is basically just because the Ashoka does call for it once the onions are caramelized. Also, i omitted the cinnamon stick and bay leafs (because I think I burnt them right from the off) and used ground cinnamon instead, Just 1/2 teaspoon. It does smell, look and taste pretty good, so fingers crossed, I may have stumbled on to something, albeit, it would be born out of mt total incompetence to replicate Panpots recipe :)
Anyway, ill give it a go, and let you all know,
As ever, thankyou for the advice,
Ray
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Razor,
no probs.
it will be interesting how well it works - ie using the garam (presume u used the east end brand which is very much like curry powder). i've never used garam - purely down to miss reading the ashoka recipe (being too over confident from the original recipe).
the cinnamon stick c/w powder is a key differentiator for me - the stick produces a significantly different taste.
best wishes,
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Hi CA,
Tried making this tonight, what a disaster :'(
Everything was going great, right up until the point of the onions caramelising. Then in an instant, everything burnt.
Any tips would be much appreciated!
Ray
Try chopping the onions not quite so finely, that will do do the trick, might take longer to cook, but will not go from just underdone to burnt in an instant!!
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Hi Guys,
Right done the curry settled on the Ashoka Bhuna Karahi. Couldn't take photos because my oldest lad has it at his house.
As for the Onion paste, it turned out quite nice, slightly salty but with a sweet note too. heres how I did it:
3 medium onions, roughly chopped.
1 1/2 tsp Garam Masala (I used Rajah)
1 1/2 tsp Cumin (Rajah)
1/2 tsp cinnamon powder (Swartz because thats all I had in)
1 Chefs spoonAshoka Garlic & ginger paste
1 tsp Deggi Mirch
1/2 tsp salt
1 pinch of sugar
1 tbls tomatoe paste
2 chef's spoons of Passata or blended tinned tom
- Heat the oil on a low light
- add the onions and fry for 15 mins turning frequently
- add the cumin, garam masala and cinnamon powder and continue to stir
- keep stirring frequently until the onions are almost caramelised
- add the garlic and ginger paste and continue to stir for a further 5 mins
- add the deggi mirch, salt and tomatoe paste and stir for a further 3 mins
- add the passata, sugar and stir. Continue to cook for a further 10 mins
Cool and cover with oil.
What I have ended up with is something that resembles a very dark brown/red, oily madras. Quite salty, but sweet if that makes any sense ???
The final dish was really really good, almost there in my opinion. The one thing I will change next time is, I will not add tomato paste in the final dish. Half way through, this became the dominant taste.
Now I'm not going to call this onion paste a Bunjara as I feel that would be an insult to PanPot, but I will say that it is a usuable paste that took me a step closer to what I'm aiming to achieve.
When I get my camera back, I WILL post the photo's on here, and hopefully, you guys can have a look and provide me with some feedback
Thanks as always,
Ray
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Razor,
u're clearly getting to know this paste. u'll find that over a period of time u'll tweak it to get it to your own taste. for example less salt but still sweet. i also think brown is not good - dark red is ideal. try the tandoori masala version too.
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Hi Jerry,
Yeah, I will give the Tandoori masala version a go next time. When describing the colour, perhaps it would have been more accurate to say Dark red/brown rather than the other way around. Certainly the oil is red. I when I said that I would leave out the tomatoe paste, I meant I'd leave it out of the Bhuna and not the Onion paste.
Just a question, how best would you describe the taste that I should be aiming for? I am quite happy with the taste as it is now, but not ever having tasted a genuine one before, Im not quite sure what to aim for!
As always, thanks,
Ray
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Razor,
i'm in the same boat in terms of genuine taste. however i've made it so many times (and by the 2 off different methods) now that i feel i know the envelope. it's a very moorish, subtle taste. mine is not sweet other than from the caramelised onion. u could eat it on it's own. the cinnamon (must use the stick not powder) is the strongest taste - yet subtle. the rest of the ingredients just blend together and give the moorish part.
i've recently found better results by adding it at the spice frying stage - i used to add after the base. i still do add extra with the base for some dishes.
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Thanks Jerry,
That's give me a bit to think about and work on. Ill keep giving it a go. Like you, I definately think that adding it at the spice frying stage would be best and that's what I'll try in the future.
Thanks for your help Jerry,
Ray
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Razor,
for defo keep at it - well worth it. any questions just ask (i think everything is in the link i added earlier).
for info the proportions i use are (based on 1/3 of the original recipe): onion 550-600g, 12 off garlic cloves, veg oil 50ml, 4" stick cinnamon, tandoori masala 1 tbsp, tom puree 1 tbsp.
to make the ashoka version i then add: 4 off bay, turmeric 1 tbsp, salt 7.5ml, chopped tin toms 120ml, deggi 7.5ml.
nb i've stopped adding cumin just recently.
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:o
Why Jerry?
nb i've stopped adding cumin just recently.
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Mikka,
i'm not a fan of cumin. there is enough in the spice mix for me. the decision was down to laziness (grinding a small amount) and a doubt whether the 1/3 tsp made any real difference. i could not detect any difference.
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I think i found the amount of oil in the recipe too much. Basically there needs to be enough to caramelize the onions. I used too much once and they were deep frying/poaching so they wouldnt caramelize properly. They didnt get sweet.
Lots of oil should be poured on and stirred through at the end.
I also prefer to grind the cumin seeds and add them later on. I guess i'm concerned they'll burn or be too obvious. Anyone else found this?
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Anyone else found this
Whole cumin is something I tend to notice right away. Sometime good, sometimes bad. However with the bunjara, I don't think its ever hit the noticeable level.
My last few curries have used the bunjara (about a tablespoon near the end of the curry) and haven't had an issue.
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I also prefer to grind the cumin seeds
i always grind cumin (except in bhajis). i did add the ground upfront at the start.
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I am a bit confused here, everyone mentions an onion paste, but no one seems to be blending this lot into a paste unless I have mis-read the process.
So is this actually a paste or a kinda chutney consistency? I haven't made this yet but want to try it............
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Jerry,,, just a query
you say you dont like cumin you also state you detest methi
Why do you like curry !!!!! as they are two of the most predominant flavours
just a thought !!!!
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I've just made the Bunjara and not having seen it before I've taken a couple of pictures to ask whether I have done this right or not?
It tastes bloody marvelous on its own so can't wait to stick it in a curry!!! :)
Please let me know your views.
(http://www.curry-recipes.co.uk/imagehost/pics/c22b416429a39f15fcbc701c85358b9b.JPG) (http://www.curry-recipes.co.uk/imagehost/#c22b416429a39f15fcbc701c85358b9b.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/e88eac3f823cbfe8855b7878f3bb7305.JPG) (http://www.curry-recipes.co.uk/imagehost/#e88eac3f823cbfe8855b7878f3bb7305.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/961c89b2818d824d9ef933d4d1d1267f.JPG) (http://www.curry-recipes.co.uk/imagehost/#961c89b2818d824d9ef933d4d1d1267f.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/172358c670be4c74e8c19ddb7591deb9.JPG) (http://www.curry-recipes.co.uk/imagehost/#172358c670be4c74e8c19ddb7591deb9.JPG)
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Hi CA,
Tried making this tonight, what a disaster :'(
Everything was going great, right up until the point of the onions caramelising. Then in an instant, everything burnt. I've got no clue as to what I did wrong as I followed the recipe to the letter. I'm assuming that 1 cup = 300ml? This seemed quite a lot of oil to try to caramelize the onions in. I think I probably cooked it on too high of a heat but I did this because it would have took an age to get the onions to caramelise. I also think that the cumin seeds was burnt early on but I proceeded none the less.
Have you made this CA, if so, how long did it take to caramelise the onions? what kind of heat did you apply?
I'm absolutely gutted that this went wrong, I was really looking forward to using some of the oil from this to start the main dish off.
Any tips would be much appreciated!
Ray
Hi Ray,
When the onions have softened but not yet caramalised, turn the heat down to low and keep stirring them, and just keep cooking them on a low heat. I made this today and thought I could smell some burning for a second, luckily I was standing over this dish and watching it with a keen eye so as to avoid burning. As soon as the heat was on low the onions cooked slowly, turning to a lovely golden colour and caramalised really well.
Give it a try :)
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Hi 976bar,
That looks really good. Just one question, how long did it take to cook?
I don't fancy watching over my onions for 3 hours!
Paul.
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Why dont you just throw the ingrediants for the curry paste into your curry mix at the beginning of your stir fry? wont you get the same end result?
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Please let me know your views
What are you pics showing 976bar? Frankly, it looks like (very nice) spag bol to me (minus the spaghetti, of course)? :-\
Here's my view:
The "onion paste" or "bhunjara" or "call it what you may" tastes very nice on it's own (it's caramelised onions, why wouldn't it!) but makes b*gger all difference to a final curry (in my, oh so humble, opinion!) :-\
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It took about 40 minutes to make.
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Please let me know your views
What are you pics showing 976bar? Frankly, it looks like (very nice) spag bol to me (minus the spaghetti, of course)? :-\
Here's my view:
The "onion paste" or "bhunjara" or "call it what you may" tastes very nice on it's own (it's caramelised onions, why wouldn't it!) but makes b*gger all difference to a final curry (in my, oh so humble, opinion!) :-\
Sounds like a "I didn't design it and get it on here first, therefore its a pile of poo" statement to me Cory...... ;)
I'll give it a try anyways, it may improve my curries it may not........ :)
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976bar,
pics look spot on to me. the 40 mins seems too quick but i know u're cooking credentials are spot on. for info i do blend into a paste after cooking.
on the 3hrs u don't need to stand over it - just like 976bar says stay with it but particularly towards the end. must not burn.
billycat,
i know it may seem strange (cumin and methi phobia). i now know that the curries i don't like have methi in them (and there are many - i mean locations not the dishes - bradford for example when i lived in the midlands there was a curiosity about the place - big disappoint on the 2 visits i made for curry. the curry mile is the same pretty much). it's just down to the origin of the chef - if he's Bangladeshi i like the curry if he's not then there's a very good chance i won't. i actually ask nowadays before ordering.
the cumin is a bit different - i'm not keen on the taste but i have to admit it's a key ingredient and collectively works well with the rest of the spices. i think there is a general rule that 2 units of coriander seed should be used for 1 unit of cumin. my preference is more like 4 : 1 that's all.
ps still got the kebab on my list but weather put us off a trip to cassa and the water front over xmas
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Sounds like a "I didn't design it and get it on here first, therefore its a pile of poo" statement to me Cory...... ;)
I'll give it a try anyways, it may improve my curries it may not........ :)
You're free to interpret what I said anyway you like 976bar, however incorrectly. I'll be very interested to hear what you think it does for the final dish (if anything).
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Jerry - you blend after its fully caramelized? May I ask why? What do you think it adds?
976bar's looks pretty similar to mine, but I think I chop my onions slightly finer. Mine takes about 90 minutes.
My personal opinion is that the bunjara adds something positive to the taste of the finished curry, but only a percent or so.
My question is, if BIRs would go through the labour required to create a bunjara... wouldn't it have a greater effect than 1%?
I've been adding mine toward the end of a curry (somehow I remember that's what the BIR did)... anyone try adding at the beginning? and "double-frying" with the spices?
-- Josh
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Josh,
i used to make the paste the original way ie blend onion in water. the ashoka version then arrived which does not blend and relies on as u say "finer" chopped onion. i simply blend it at the end as i want flavour not texture from the paste.
i do agree this is only part of the jigsaw. it's a bit like garlic u know when it's not there. i totally respect CA - most of what i've learned has been from him. on this one it must be just down to personal taste buds (ie same goes for me for methi - others swear by it yet don't do a lot for me). u just need to try it and decide yourself - not something to fall out over for sure.
ps i just started adding at the frying stage and feel it's much better.
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Sounds like a "I didn't design it and get it on here first, therefore its a pile of poo" statement to me Cory...... ;)
I'll give it a try anyways, it may improve my curries it may not........ :)
You're free to interpret what I said anyway you like 976bar, however incorrectly. I'll be very interested to hear what you think it does for the final dish (if anything).
Just pulling your leg Cory thats all :)
I actually made the Karahi Chicken Bhuna last night and I have to admit that using the Bunjara gave the dish body, which I have found lacking when making Bhunas before, so I think now I will try it in other dishes where a more thick consistency is required :)
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anyone try adding at the beginning? and "double-frying" with the spices?
That's what this BIR does: http://www.kitchenstreaming.com/index.php (http://www.kitchenstreaming.com/index.php)
Watch the chicken vindaloo for example (an eye opener in more ways than one).
There's no doubt however that if you want the full effect of an onion paste (bunjarra), that it has to go in right at the end.
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Secret Santa,
real good video - well spotted. i've watched the jafflong in the past - this seems a recent addition. the complexion of the chappy puts me off a tad (not Bangladeshi) but it generally sits well with me and very impressive.
i'd like to know what the red liquid/paste is added after the base. i also find it difficult to understand why u would split the cooking - makes no sense to me.
ps i like the smoke.
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i've watched the jafflong in the past - this seems a recent addition. the complexion of the chappy puts me off a tad (not Bangladeshi)
That's cos it's sometimes a punter (Sean, I believe his name is) filming himself cooking a curry there Jerry (at least it is in the "salt" link you provided in another thread..this one seems to be a "Fatima Lamb Bhuna"?)
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There's no doubt however that if you want the full effect of an onion paste (bunjarra), that it has to go in right at the end.
In the one I watched ("Jafflong Chicken Vindaloo"), he put the onion paste in right at the start SS :-\
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In the one I watched ("Jafflong Chicken Vindaloo"), he put the onion paste in right at the start SS :-\
Yes I was aware of that. What it does is give a more subtle effect to the dish if done like this. But, like I said, if you really want the full effect of the onion paste it HAS to go in right at the end.
I believe you yourself have been adding it at the start of cooking? Perhaps this is why you concluded it had no effect!
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Secret Santa,
when u say add right at the end - do u literally mean just before the dish comes off the heat. before switching to adding with the spice mix i'd previously added just after the base had gone in.
CA,
i'll check the link on the salt - i've watch quite a lot of them. this one caught my eye as the person said add just a touch of salt - i think this is because the base had enough salt in it already.
ps i certainly agree u need to watch them with tinted specs. i for one would not want to flame the pan.
link to the salt video : http://www.kitchenstreaming.com/play.php?vid=129 (http://www.kitchenstreaming.com/play.php?vid=129)
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Secret Santa,
when u say add right at the end - do u literally mean just before the dish comes off the heat.
Yes, just add it and stir for a few seconds or so to get the temperature back up, then serve. Of course by doing it this way the onions will retain their 'chunkiness' so you'd need to blend the paste first if you don't want that texture.
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Secret Santa,
many thanks - i will try it out. i'll still add at frying stage too.
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reduced the oil to about 150ml. I have also omitted whole cumin seeds in favour of ground cumin and garam masala, 1 1/2 tsp of each.
Then, whatever you've ended up with (good or bad) it's no longer PanPot's Ashoka Onion Paste (Bunjara) - not after that level of modification.
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I have been away for a while with business and I tend not to eat curry in the summer. I returned today for the Bunjara, Garlic/ Ginger Paste and Asoka Base Sauce. I spent the evening in the kitchen doing a fresh batch of all three from the site and then cooked an Ashoka Chicken Bhuna. I am glad to say they were all perfect as posted by me. Someone recently emailed me thanking me for these perfect recipes but like me he was a Scot who knows just how much Glsdgow Curries vary to English ones down to the the original nationality of the owners and chefs. If you follow these as they are just as I did again then they give you a 10/10 Glasgow Curry. If we are after the genuine thing
Then I was given these by the chef in the kitchen as theta prepared the sauces and dishes themselves. These are authentic and the real thing if you are looking for the Glasgow taste. Trust me follow them to the letter. Also remember as you cook and work in the kitchen your taste buds and sense of smell become engaged and so the smell and real taste is not able to come through to you but will to guests arriving from outside. Either accept this or wait to eat the curry the next day but I certainly couldn't. Even with these limitations tonight I once again enjoyed my best curry after 30 years of searching. Enjoy
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This morning I bagged up the base sauce for the freezer. I am delighted to report that apart from the curry last night this batch gave me 16 curry portions of golden liquid stored away for future enjoyment. The remains of the Garlic/Ginger Paste and the Bunjara gave me enough for 5 more curries. So I will need to prepare more of each to maximize the Frizen Base Sauce. If I can be so bold without these two critical components my curries would not have the authentic Glssgow experience. We all I suspect are after our local best. Enjoy Panpot.
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Hi All,
For the record I have not posted many things on this site - was more of a watcher than a contributor if I'm truthful (not too hot on forums as opposed to not wanting to join in!).
I have been eating "Glasgow curries" since I was 4 (now 43) and I have to say that every thing I have always wanted has been realised tonight by PanPot's Ashoka bunjara and garlic/ginger paste recipes.
Central Scotland came to Shropshire tonight.
PanPot - Legend!
Anyone critical of these 2 recipes, I'm positive, hasn't eaten a curry in Glasgow. My curry tonight has all the body, flavour and after notes of my own Shish Mahal in Denny, Stirlingshire - a multi award winning restaurant.
In fact the result was so good I feel that my need for sites like this are no longer needed (in a nice way!) I will continue to give my experiences if ever I can, in the same way Panpot did here - although I doubt I'll match this contribution.
If I can add anything: follow the Bunjara and garlic/ginger paste recipes exactly - I'm amazed at all the tweaks that are being suggested without people trying them. If you know what a curry from the Glasgow area tastes like, you will achieve it with these 2 items - cut no corners, make no compromise. ;D
Regards to all,
Martin
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ok Martin , thanks for your post , i have also been eating curries in Glasgow for many years where did you think was the best u had ? you want to tell us what you made and pics also good , this forum has been going for yrs so dont just pop on and make 1 comment then leave , its good to have new members aND HAVE A WEE CHAT
my fav place used to be cafe india on north street , amazing madras and chicken pakora !
GARRY
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hey panpot i will do your dishes this weekend to the T , i have been eating glasgow curries for many years but not tired the ashoka base or curries yet , will post back on sunday mate
garry
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Cheers Guys, I am delighted that folks who actually know what a Glasgow curry is like rate what was genuinly given to me for all of us without anything taken out so highly.
I also underdstand from a local point of view why one might feel that you no longer feel the need for any forum once you have these critical yet hidden till recently componants.
Its perhaps why I have been away for so long because I can't imagine cooking any other base sauce or ever cooking a curry without the Garlic/Ginger Paste and Bunjarra ever again. why would I having been searching and experimenting for some thirty years and finally having got it from the horses mouth. I do love this Forum and I am grateful for the drive it gave me to continue my search and finally get in behind the scene and into the real kitchen. Also endless recipes are wonderful on here but life is too short to cook a batch of anything other what is for my regional taste perfection. Having said that I am open to being seduced by a southern curry that is so good I want to replicate that too. I have had advise on where I may find it and will explore in good time.
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Regarding this recipe, i bought 4 massive spanish onions, how many do i use as its not that clear ? i have used 2 and see how i get on as it said or use 4 red onions which r quite small
Garry
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bunjarra made and it tastes lovely on its own - its got that ashoka taste that is missing from my curries - making a base tonight for tomorrow - really looking forward to it now
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Well done Gary, I use either2 big Spanish onions or 3/4 red onions depending on their size. Might I suggest you make the Garlic/Ginger Paste to cook with the Bunjarra and base too, they are all important to get the taste and smell right. I will be cooking a Bhuna and Dopiazza tonight. PP
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That looks the business I too use two spanish onions and wouldn't use any other kind even for the base because small onions and even red onions do not have the sweetness of big spanish onions. Small brown can be very strong and bitter and can affect the taste.
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i made this to spec , when made i put in my blender as the cinnamon and bay leaves needed blended - i really dont undrstand some people when they alter stuff like this without giving it a go first
Garry
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Gazman, I could be wrong but I would say that when you have cooked the bunjara you take out the bay leaves and the cinnamon stick and discard them, I don't think that you blitz them in the sauce that would make the bunjara very strong.
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not sure , i followed to spec and it didnt say to remove them , tastes lovely
only panpot can let us know
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I remove them when I do this recipe.
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doesnt say to remove them so why would you ???
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doesn't say to blend them either
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doesnt make a difference to the taste once blended just makes it alot more presentable !
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Gary, well done mate, it looks the business. I personally like Stephen remove them and so don't need to blitz it but hey if you are happy with end result why not continue to do what you have done. Did you enjoy the smell and the realization that this brown magical concoction was what you had been searching for all these years? I am cooking with it tonight having cooked Aders excellent Thai Green Chicken posted elsewhere on the site last night.
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yes it was lovely panpot , what other recipe would you recommend with it ?
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Gary all of the Asoka ones though they were split up but you should find them OK. The Bhuna Karahi using Pataks tandoori paste is fantastic. Tonight I will be doing one together with a Dopiazza.
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Just made this used one cup of oil. There now seems to be to much oil Im going to blend to a paste. Should i remove some of the oil as looking at the pictures of others seems to runny. if i Do remove some of the oil would this be ok to reuse. cheers
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Just made this used one cup of oil. There now seems to be to much oil Im going to blend to a paste. Should i remove some of the oil as looking at the pictures of others seems to runny. if i Do remove some of the oil would this be ok to reuse. cheers
the amount of oil (within reason) does not matter (it do think it affects how quick the onions cook). i would just blend what u've got and put it in a jam jar and leave it in the fridge overnight. if there is too much oil on top then use it to start off a main dish in place of fresh or reclaimed oil. the oil is real good stuff and for sure should not be chucked.
just for info i used to in fact add extra fresh oil on top to store the bunjarra in the fridge until i was converted to freezing it (any leftover that is).
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I made my first Bunjara yesterday but instead of frying the onions to caramelise them I used a slow cooker. This has pros and cons. The obvious con is the time taken, around 9 hours total. That will have some of you falling off your chairs but it wasn't an issue for me as you just leave it to do its thing and stir maybe 3 or 4 times at 2 hour intervals.
The advantage is you can control the caramelisation without fear of burning the onions so you can get them good and dark and sweet. Basic technique I used was to put the chopped onions, oil and cinnamon & bay leaves in the slow cooker. Cook on high for 3 hrs with the lid open a crack (this allows the water to sweat out of the onions), then turn down to low with the lid closed for 5-6 hrs depending on how long it takes. You have full control over how far the onions go and of course you can taste them at your leisure towards the end to see if any bitterness remains.
The final stage is back into the frying pan to fry the cumin in oil, add the ginger/garlic paste and stir round, then put the caramelised onions in the pan with the spices, salt and tomato paste. Give it a good stir then finish with tomato pulp and stir cook for 5 mins. I removed my cinnamon stick after the slow cooker stage.
I'm a total newbie so far be it from me to suggest this is an improvement on the original techique, simply an alternative that people might want to consider. I've attached a photo but it was taken on my phone and the exposure is a bit wrong.
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Looks good, natterkack. The bunjara tastes so good I could eat it by itself (although it is quite salty). Used it in a recipe yet?
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i was making bunjarra yesterday and found the difference in appearance quite suprising.
i tend to alternate between the original and the ashoka. Nb i've always used tandoori masala in place of the garam masala in the ashoka recipe as per the original paste.
made a few slight tweaks yesterday. used i think asian bay in the recipe for the 1st time. i also dropped the tin toms and left out the garlic ginger paste. Panpot stated somewhere that the Chef had said the g/g was unnecessary.
i feel this is the best bunjarra i've made.
ashoka bunjarra 3hr gentle simmer (black cumin, tandoori masala, asian bay, no tin toms, no garlic ginger, added water)
(http://www.curry-recipes.co.uk/imagehost/pics/ab9021eaaf44b8d5fb268cf84c06fba1.jpg) (http://www.curry-recipes.co.uk/imagehost/#ab9021eaaf44b8d5fb268cf84c06fba1.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/47cd40ef0f7e57b75f32654bf0822a47.jpg) (http://www.curry-recipes.co.uk/imagehost/#47cd40ef0f7e57b75f32654bf0822a47.jpg)
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as per the original paste.
"as per the original post" ?!
i feel this is the best bunjarra i've made.
I've never really understood what role bunjarra is intended to play in BIR cookery; could you say how you intend to use what you have just made, Jerry ?
** Phil.
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I made my first Bunjara yesterday but instead of frying the onions to caramelise them I used a slow cooker.
natterjack, I recall that when PanPot first posted the Ashoka recipes he said that the bunjara should look like Branston pickle and yours looks exactly like that. I have a slow cooker but I didn't think of using it for making the Ashoka bunjara, but, as you say, it would seem the ideal method for cooking this recipe.
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I made my first Bunjara yesterday but instead of frying the onions to caramelise them I used a slow cooker.
natterjack, I recall that when PanPot first posted the Ashoka recipes he said that the bunjara should look like Branston pickle and yours looks exactly like that. I have a slow cooker but I didn't think of using it for making the Ashoka bunjara, but, as you say, it would seem the ideal method for cooking this recipe.
I thought of another plus point of using the slow cooker - it has space for you to load up way more onions so you could make a double or triple batch of bunjara and freeze in portions. If preparing a massive batch like this you would probably need to do split it into 2 or 3 parts for the final frying stage. Certainly my 6.5l slow cooker could have caramelised three times as many onions as I put into it.
Has anyone had success freezing bunjara then defrosting when required or does it impair the flavour too much? A quick google reveals plenty of people who freeze caramelised onions without suffering poor results so I would guess it's viable.
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Looks good, natterkack. The bunjara tastes so good I could eat it by itself (although it is quite salty). Used it in a recipe yet?
Not just yet, I'm working my way though the prep stages enroute to cooking my first curry. This is why it's a bit of a cheek for me to be suggesting improvements to techniques before I've even got a finished curry on the table but hey ho, just couldn't help deviating and using the slow cooker.
Right now I've actually run out of onions! I bought what I thought was loads but when I got around to weighing them the bunjara used much more than I expected so I will have to get down the shops and stock up.
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Phil (Chaa006),
there is an "original" onion paste and the ashoka onion paste.
link to original http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899 (http://www.curry-recipes.co.uk/curry/index.php?topic=3128.msg27899#msg27899)
i don't think everyone is sold on using it "bunjarra" or "onion paste". you can produce a decent curry without it.
i add it just before the main base goes in (just as the spice is cooked). you can also add after the base goes in.
it's quite a strange taste - caramelised onion with a fair hint of cinnamon. just tasting it on it's own you'd say it tastes pretty good but you'd bet money that it's not going to work in a curry. for me it adds an extra depth to the dish. it's a bit like garlic you know when it's not there - the curry taste's sort of weak.
i freeze my leftover so that i'm never without - that's how important it is to me.
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I watched a chef yesterday cook a vindaloo (the best i have ever tasted,yes the best and favourite)
In the technique ,the things that STOOD out for me, compared to the general standard way, was;
Adding a knob of butter.
And initialy at the beginning, adding about half chef spoon of ,what i can describe as ,an onion mixture (which when quizzed,) suggested it had garlic ,ginger and spices .
that i am investigating now.
It wasnt quite a paste ,as i could still see that there were chopped onions in it,the colour had a kind of tumeric /tomato colour to it .
also to make it clear these were in ADDITION to the usual ingredients, ie. curry base,chilli powder,coriander, tomato paste and lemon juice.
may sound like a daft question ,but,is this post about something like what im describing?
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adding about half chef spoon of ,what i can describe as ,an onion mixture (which when quizzed,) suggested it had garlic ,ginger and spices .
may sound like a daft question ,but,is this post about something like what im describing?
it sounds very much like bunjarra. i use it in all dishes even vindaloo.
ps have attached link to where i'm upto on vindaloo, started off with CA's.
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I also add it to all my spicier curries, but not in any of the mild creamy ones (CTM, Korma etc.)
Martin
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thanks guys
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Does anyone still make and use bunjarra in their curries? I was thinking it might make for a good addition to precooked potatoes, as the flavours in bunjarra would surely work well infused into spuds. Not so convinced about putting it direct into a curry but maybe I just need to try it.
The panpot recipe which started this thread made no mention of what to do with the whole spices (bay leaves and cinnamon stick) st the end of the cook period, so I guess they are just fished out and disposed of (or if you're a BIR, left in there for a customer to choke on, as I've defnstely found big bits of bay leaf in bir dishes in the past).
Checking CBM's bunjarra recipe he has you blend the whole thing at the end, but this doesn't sit well with me. I prefer the panpot directions because if cooked long enough the onions will surely break down into a kind of paste on their own.
One to go on my never ending list of things to try soon.
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I prefer the panpot directions because if cooked long enough the onions will surely break down into a kind of paste on their own.
I do on occasion use a bunjarra of sorts but it's more like the onions you'd use for French onion soup which still retain some texture even though they are superbly browned and savoury. I find that once in the curry they melt down and are not evident in the finished dish.
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Does anyone still make and use bunjarra in their curries?
I still use Panpot's bunjarra occasionally, but usually only in darker curries such as Domi's Dopiaza and lamb curries etc. Once a large batch is made, I freeze it and then just scoop out a good spoonful of bunjarra slush puppie per person to use in the curry sauce. It certainly adds to the depth of flavour, but not so much that it overpowers the other flavours and textures.
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I'm with SS on this one