Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: loveitspicy on July 27, 2012, 01:39 PM
-
New vid from Julian - Chicken Jaflon
Chicken Jafflong from the Manzil (http://www.youtube.com/watch?v=FJXFvnVsIXs#)
Looks a nice one and the quality of the vid is good - i love bir kitchens
Ta Julian
best, Rich
-
Thanks for posting Rich ... an interesting vid no doubt !! :)
-
Looks good enough to be Tazified!
-
I cooked this tonight. Very nice curry indeed :) The adding of garam masala, tandoori masala and mr naga at the frying stage seemed unconventional and resulted in a distinctive taste but I have to say it was pretty yummy. The quantities on the captions don't fully match what I observed the chef adding (as is the case with many video recipes I find) so I just freeze framed and copied what I saw the chef do. It's a curry I'll definately make again.
I've noticed on this vid and the other vid of the same chef (chicken mogul) that he uses a lot of mix powder so I copied this with good results. Most recipes seem to state 2 tsp so as standard I've always used 2 level tsp but in the jafflong video there's at least double and maybe as much as 5 level tsp crammed onto the side of that chef's spoon. Makes me wonder whether other recipes would also benefit from more mix powder and whether many people when they post recipes really mean 2 rounded or heaped tsp of powder (although when asked, most people claim to use level tsp). Well anyway I'm wandering off topic but back to Jafflong - worth a try would be my verdict.
-
as with other posts the kitchens are the best i've seen - really well organised.
the small addition of base at a time is something i do for hot fry dishes (1 to 2 chef even) - it does make a difference c/w with the other extreme of all in. it prevents the heat dropping in the pan.
i can't see me adding the garam but each to your own.
i personally really appreciate the effort Julian makes.
had moved onto pizza but might just have to make base on these 2 dishes which i've never had in restaurant but really gell with.
as natterjack says defo use the video qty. i must admit i tend to stick to my existing norms. the mix "qty" being still a fascinating unknown to myself. for example if there was no info at all on the mix powder i would used just 0.5 tsp in this kind of dish. i'd want the fresh veg flavours to come out and the curry to sit in the background. it's worth doing a side by side comparison of the same dish to decide which suits you personally. obviously the amount of spice used in the base is a factor but contrary to what i would expect i believe i use low spicing in the base.
-
In summary: Jerry would cook a completely different recipe...! ;D (only kidding Jerry!)
-
I cooked this tonight. Very nice curry indeed :) The adding of garam masala, tandoori masala and mr naga at the frying stage seemed unconventional and resulted in a distinctive taste but I have to say it was pretty yummy. The quantities on the captions don't fully match what I observed the chef adding (as is the case with many video recipes I find) so I just freeze framed and copied what I saw the chef do. It's a curry I'll definately make again.
I've noticed on this vid and the other vid of the same chef (chicken mogul) that he uses a lot of mix powder so I copied this with good results. Most recipes seem to state 2 tsp so as standard I've always used 2 level tsp but in the jafflong video there's at least double and maybe as much as 5 level tsp crammed onto the side of that chef's spoon. Makes me wonder whether other recipes would also benefit from more mix powder and whether many people when they post recipes really mean 2 rounded or heaped tsp of powder (although when asked, most people claim to use level tsp). Well anyway I'm wandering off topic but back to Jafflong - worth a try would be my verdict.
Great vid
Good post natterjack. I've posted in the past about the use & levels of mp & gm. C2G uses a Tblsp of mp, whereas Kushi uses between 1 & 2 tsp. Both claim (as I've never tasted)to produce, for example, a bhuna, which agreed has a fairley unique flavour. Interestingly, Kushi have mentioned the differing results of spicing levels on their website. More interesting is the Ashoka(which I have tasted) kit which uses no mp, (no salt(contained in base & banjarra), using East End gm where the mix powder would normally be added, again still producing the bhuna etc. I'm finding the good gravy spicing/flavour & reduction technique is far more subtle & difficult to detect simply by tasting a base on it's own, but is crucial in a scaled down batch when cooking the final dish
regards
ELW
-
i can't see me adding the garam but each to your own.
Interesting Jerry, I use it in every curry, just a pinch at the end. I know it is more "home cooking" style to do this, but I just can't help myself.
I'll definitely give this one a try real soon. The mogul we had last night was SUPERB!!
Just one question for those in the know, we can't get naga pickle down here, so would I just use chilli pickle instead, and maybe add some more chilli powder? Is this a real hot curry?
Ta folks!
Thanks again for another top vid Julian 8)
-
i can't see me adding the garam but each to your own.
Just one question for those in the know, we can't get naga pickle down here, so would I just use chilli pickle instead, and maybe add some more chilli powder? Is this a real hot curry?
Not very hot, no. Mild to medium I would say. Mr Naga is eye wateringly hot, but since only 1 tsp is added with no other chilli, the heat level of the finished curry wasn't high at all.
It's a shame you can't source Mr Naga as it has a very distinctive smokey, mustardy, hot flavour of naga chillies. I'm sure you won't achieve the same flavour with other ingredients. There are online stores in the uk who sell Mr Naga - not sure what the postage to Aus is going to amount to though. You really need to find a CR0 member who is going on their hols to Aus to tuck some into their suitcase then post it when they land!
-
Thanks NJ
I've just bought a jar off ebay. $17 delivered. Can't wait to get it now. :o
-
Pricey but worth it I would say. It's delicious on poppadoms, but go easy... Gently does it till you're used to the heat :)
-
for anyone who can't get mr naga or the like or really want the real McCoy then these are the real thing.
the hotness is in the seeds. i now freeze the sauce in ice cubes - works a treat (recipe http://www.curry-recipes.co.uk/curry/index.php?topic=6005.msg60013#msg60013 (http://www.curry-recipes.co.uk/curry/index.php?topic=6005.msg60013#msg60013))
i know some rate the mr naga and that's fine. for the other point of view i've stopped using it in curry. i've not chucked it but am using it in place of tabasco for mex chilli in which it's not bad.
for me in this recipe i would not want it hot and therefore would leave the seeds out.
(http://www.curry-recipes.co.uk/imagehost/pics/dc0fab1bc76a4e4d6725fa37b134e8a5.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/6916cf24dd948d0f65dc252ba0193ed8.jpg) (http://www.curry-recipes.co.uk/imagehost/#6916cf24dd948d0f65dc252ba0193ed8.jpg)
-
Thanks for that Jerry.
I must say though, I have never seem those chillies here in Perth, it's mainly Jalapenos here. Maybe I'm looking in the wrong places....I don't know. ???
-
Pricey but worth it I would say. It's delicious on poppadoms, but go easy... Gently does it till you're used to the heat :)
Cheers mate. Don't think I'll be brave enough to try it on poppadoms. I'm still a bit of a wuss when it comes to heat. ;D
-
It's delicious on poppadoms, but go easy...
Just made for one another :P :P ;D
-
I couldn't wait for the Mr. Naga to arrive, so went off looking for something similar.
I made the Jaflong tonight for tea using this which i found at our local Indian grocers.
(http://img.photobucket.com/albums/v625/mickey-t/008.jpg)
I can't make a comparison until I try the Mr. naga, but it was a nice curry with a very distincive taste. i dipped my finger into the oil in the jar for a taste, and it was bloody hot. ???
Just wondered if anyone else knows/has used this product?
-
Hi Mick
Mauritius Chillis, Interesting.
You will be making a unique tasting curry there.
I found this http://shakunharris.wordpress.com/2009/07/17/chilli-spice-of-life/ (http://shakunharris.wordpress.com/2009/07/17/chilli-spice-of-life/)
cheers Chewy
-
Excellent link Chewy. Interesting article.
I s'pose you could say it was a unique taste. I'll definitely be having it again though. The wife loved it. Heat level was perfect for us, about a medium.
It'll be interesting to compare it with the Mr Naga. 8)
-
did not pick up on the 1st watch - the deep fry of the veg (what the caption says).
something i'd not even thought of. has anyone else tried it.
i'm not sure it would produce a better result than hot fry in wok. the interesting thing would be the taste added to the fryer oil which i presume would only be used for veg.
-
I got my jar yesterday and just had to make this curry again.
It tasted different, I suppose better, but not THAT much better.
I was brave/daft enough to try a bit of just the oil on a pappadom! ??? I won't be doing that again. Hot as!! :o
-
I've got to say this is fast becoming one of my favourite curries. The garam masala and tandoori masala just work so well with the flavour of Mr Naga and the resulting fresh, almost citrus flavours make for a very distinctive taste. Nice to have something a little bit different from the norm, but also spicy and tasty. I'm finding it benefits from making the spoonful of Mr Naga a very heaped one, for that extra smokey, mustardy, naga kick :)
-
Have tried several TAs and restaurants around Birmingham with naga dishes on the menu. They seem quite popular. Most often it's a Chicken Naga Jalfrezi and described as very hot. One restaurant does a Chicken or Meat Nagahwala, also really hot. I've made a few myself adding about a tablespoon of Mr Naga. Also found it good stuff to have as I'm relatively new to BIR cooking and when something goes wrong, a good dollop of Mr Naga saves the day. A more subtle addition has also worked well. Must have a go at making a Jaflon soon. A few TAs say they make their own Naga pickle. Seem to remember one of the video links in Mick Crawford's book where the chef stated that he made his own, although I could be wrong. :)
-
i quite like this dish. i don't feel i made it as good as it's intended but i can see the potential and consequently it's a keeper for me for sure. once again a big thanks to curry2go and of course chef Nural.
i think the problem was that i put too much tandoori masala in and probably got too carried away with the methi for this particular dish.
i really liked the pre fried onion and red & green pepper slices.
it was all eaten so could not have been too bad. in fact on the night only the tikka masala was left.
read to go
(http://www.curry-recipes.co.uk/imagehost/pics/760de1a11425fb503bf57f98eed61a5f.jpg) (http://www.curry-recipes.co.uk/imagehost/#760de1a11425fb503bf57f98eed61a5f.jpg)
top clockwise jaipuri, mogul, jafflong, kasmiri, tikka masala
(http://www.curry-recipes.co.uk/imagehost/pics/48ad7e2b6b8964e148911efe12e3d3a1.jpg) (http://www.curry-recipes.co.uk/imagehost/#48ad7e2b6b8964e148911efe12e3d3a1.jpg)
-
Hi Jerry, what do you do with the oil you use to pre-fry your peppers and onions in?
I only ask as I used to slow fry onions and peppers and then use that oil (after straining out the veg) to start a curry.
What I found was that by slow frying a pepper and onion mix I ended up with a flavoured oil that was too strong to complement my curry. I found it really wasn't BIR at all so now I discard the oil used for frying onions/peppers.
Cheers,
Paul
-
Fantastic looking curries Jerry ... I can taste 'em from here and it's driving me nuts at this time in the morning ... must get cooking :)
-
Great pics Jerry, I could eat those for breakfast!
-
PaulP,
i use 1 tbsp of reclaimed oil to very hot fry them in a wok (3.0kw is biggest on my hob, on full and wait till oil smokes before adding the sliced veg, then just stir fry for a few mins). there is no oil left - either absorbed or burnt off.
i then add pre fried veg to the mains dish just after the base as gone in. the aim to get them cooked but still firm. the pre fry does sort of 1/2 the cooking.
ps the par boilled chopped veg is almost cooked by the par boil but even so i add right at the start with the oil. par simmer being 10 min for onion and 2 mins for green pepper. the aim for melt in the mouth
Colin/Stephen - for sure the help this site has given has made a real difference to my curries
-
Those curry's look excellent JerryM :P
With quality like that no wonder BIR's don't taste the same anymore ;)
-
I agree emin-j
That food looks top class Jerry 8)
-
Just a note on quantities in this recipe... I never quite agreed with those shown in the captions on the video when I freeze framed it and compared. Well in any case, having now made this around 25-30 times I've arrived at the following proportions which work for me:
- one third of a level teaspoon salt
- one level tablespoon mixed powder
- one level teaspoon tandoori masala
- one level teaspoon garam masala
- one heaped teaspoon Mr Naga
It always seems like a lot of garam masala to add to one portion, but it works well in conjunction with the other flavours.
-
Just a note on quantities in this recipe... I never quite agreed with those shown in the captions on the video when I freeze framed it and compared. Well in any case, having now made this around 25-30 times I've arrived at the following proportions which work for me:
- one third of a level teaspoon salt
- one level tablespoon mixed powder
- one level teaspoon tandoori masala
- one level teaspoon garam masala
- one heaped teaspoon Mr Naga
It always seems like a lot of garam masala to add to one portion, but it works well in conjunction with the other flavours.
Well that's save me scutinising the vid. Cheers Chris
-
Just to further clarify, I think I should be more specific by saying the spoonful of Mr Naga I usually use is more rounded than heaped and I don't add any chilli powder, there's enough heat from the Mr Naga to make a medium hot single portion. I use a third of a level teaspoon of salt but tastes differ in this respect and some might find that insufficient.
-
...and I don't add any chilli powder...
Hi NJ. Just to clarify - should there be any chilli powder in this dish? I didn't note it during my transcription of the video, but I could have missed it. And I definitely agree that there's sufficient heat from the Mr Naga after exposing my tastebuds to the stuff for the first time this afternoon! :)
-
Hi, I don't add chilli powder. Without watching the video through again I can't say for sure whether the chef at the manzil adds any, but I guess my point is simply to say the Mr Naga adds enough heat a no chilli powder is necessary.
Ps, try to get some of the oil from the Mr Naga jar included in your spoonful. It really helps impart the special Mr Naga flavour. In fact I always add extra oil to my jars of Mr Naga to get those flavours into the oil.
-
Thanks for that, NJ. And thanks for the tip about the Mr Naga oil. I'll make sure I get some of it into the pan. :)
-
Was going to cook this today, but in the end went for butter chicken. I love naga!! Adds a great flavour, but as mentioned, it is very powerful stuff! Think this recipe might be next on my list. :D
-
I cooked this for tonight's dinner after transcribing the recipe from the video a couple of days ago.
(http://www.curry-recipes.co.uk/imagehost/pics/f9221c9cf8c0a2fda4b5314199e45e97.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/ab10dea15003d2bf9bf1e8f62e6d67d7.jpg)
I have to echo NJ's comments about the amount of powdered spice used, but it works very well and the curry turned out to be very nice indeed. First time using Mr Naga, but it provided a nice mouth heat and good flavour and I think I'd probably add a little more the next time.
It's on the list of favourites now. :)
-
Looks very good naga, but where's the rest of the sauce? When I make it it's a runny curry!
-
...but where's the rest of the sauce?...
Aye...well...I would definitely use more base for this dish than I normally use for a double quantity. Also, I refrigerated half the curry for Friday (no curry for St. Valentine's Day dinner!) so I saved extra gravy so it wouldn't be too dry on reheat.
I know it looks a bit dry but there was plenty of sauce to coat the rice and it was certainly very palatable. I took note of your amendments to the spice quantities which were very welcome. But making a double quantity meant that when the dry spices hit the oil, they turned into a thick sludge and I had to add more oil. As soon as the first ladle of base hit the spices it was absorbed right in, so I had to add more gravy right at the start of cooking the spices though through.
I ended up cooking it longer and over a reduced heat to save losing too much sauce, but it turned out very nice and its definitely a keeper. :)
-
In situations like that (spice sludge) I tend to add some base rather than extra oil. Enough base to loosen it up but not so much that it's watery. Hence I keep the spices frying rather than boiling. Bit more base as it dries (still not much though) and after a couple of "fry downs" like this I conclude the spices are cooked out and move on to add the bulk of the base.
-
Had my first go at this last night and it was lovely. Definitely going to do it again.
And, shouldn't this be moved to the video section Mr Moderator
-
In situations like that (spice sludge) I tend to add some base rather than extra oil...
Aye, I agree. I just didn't have sufficient base on the go at the time to cope with the amount of dry spices.
Here's last night's portion straight from fridge to microwave - maybe still not runny, but a bit more saucey! :)
(http://www.curry-recipes.co.uk/imagehost/pics/9a96a31036d9be17eee542ab6654de20.jpg)
-
At 3:15 on the video the Chef leans over to the spices and takes a pinch of something and adds it to the dish, you can later see it resting on the spoon handle. Given the fact he's already added salt and looking at the grain on the spoon handle, i'm thinking it's likely a good pinch of sugar added. What do you reckon?
Naga, looks good to me, just the way i'd make it. :)
-
I also clocked the addition of a little sprinkle of something towards the end of the cooking and wondered what it could be. Looking at the evidence Axe I think you're right. That definitely is sugar on the spoon handle and we didn't see any being added during the initial stages. And the ingredients on Nural's bench are only the standard culprits. So a pinch of sugar :)
Interestingly, Chris you obviously like your dish to be saucy unlike the finished dish in the video which has no visible sauce as such that i can see. Obviously this is reduces and clings to the ingredients. Both your pics Naga appeal to me texture wise and look great. I like my sauces to be on the thicker side. Am curious about this dish and like the inclusion of the Mr Naga but am concerned on the addition of GM. But i will give this one a go sometime soon as I know i'm going to like the onion/peppers/tomatoes combination with tandoori masala. Should be vaguely in the area of my Elaich North Indian Special.
I may substitute Mr Naga with the Viceroy "Naga" sauce as it is hotter and in my opinion as good as Mr Naga but smoother in taste. For those that like Mr Naga, it's definitely worth making yourself some of this :P
-
It's got to either be salt or sugar. Not sure which. If you read the video comments you'll see I did ask Julian and he said Garam Masala, but I'm not sure.
-
There's a few sly additions added in quite a few of these vids posted. ;)
I love the Korma vid that Mick posted where the chef gets embarrassed when questioned as to what he tried to slip past him into the dish.
Butter ghee he says in a hushed voice. ;D
And again on a Do Piaza video something is slipped in towards the end ;)
-
Viceroy "Naga" sauce
What's that then?
-
Viceroy "Naga" sauce
What's that then?
I can't believe this one slipped under your radar SS:
http://www.curry-recipes.co.uk/curry/index.php/topic,11268.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11268.0.html)
Definitely worth the effort IMHO
-
I still have yet to cook this dish but last night, described it the dish at my local BIR and they produced a dish that looked just the same based on their dish called Chicken Tikka Plate (pronounced plat). I think the only difference to their dish was ginger which they add and a lack of sweetness that may come from the added sugar (if that's what it was), but otherwise I feel it was very similar.
The dish I had I would describe as having a deep, dark, seductive aroma and taste, albeit with a hint of ginger and lime with the naga delivering a hot rounded sensation in the mouth. Does that compare to the Jaflon dish, without the ginger and lime of course?
-
...The dish I had I would describe as having a deep, dark, seductive aroma and taste...with the naga delivering a hot rounded sensation in the mouth...
That about sums up my thoughts on the dish I made, Axe, and the naga left a lingering hot and pleasant sensation in the mouth to be savoured long after the plate was cleared. Really nice, and I'll definitely be making it again soon. :)
-
Never having had Naga before it was a bit of a revelation to me. It certainly adds a lovely flavour to the dish and in controlled amounts, has an enjoyable heat too. I agree, this is a dish definitely worth enjoying again.
-
I can't believe this one slipped under your radar SS:
http://www.curry-recipes.co.uk/curry/index.php/topic,11268.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11268.0.html)
Definitely worth the effort IMHO
Thanks curryhell. That could be quite useful because I can't get Mr Naga where I am but I can get scotch bonnets. I assume it's a totally different taste experience to Mr Naga though?
-
Yes, obviously due to the minimal spicing other than the panch phoran. However, in the absence of Mr N I don't think you'll be disappointed with the results SS. You could even tinker with it a bit and see if you can come up with something close to Mr Naga. All I know is that it's hotter, goes well on poppadums, is superb replacement for that s****e they offer to put on your donner kebab and it adds a little extra to a curry. I always add it towards the end of the cooking process to avoid killing the heat. Let me know how you find it.
-
SS, given the ingredients and the description from this qualified idiot http://www.youtube.com/watch?v=JY5hGwo0AMI (http://www.youtube.com/watch?v=JY5hGwo0AMI) i'd hazzard a guess that adding the paprika and your regular mix powder would get you close to the mark. I might have to go track some Mr. Naga down later today.
-
I think the phrase "mixed spices" has more than a little to do with the distinctive flavour of Mr Naga. I always imagine I can taste mustard seed in there.
-
I'm wondering if the sprinkle added at 3:15 in the video could be MSG? As spotted by Axe you can see white grains on the spoon handle after it's added.
Before:
(http://img339.imageshack.us/img339/4690/1361028922407.jpg)
After:
(http://img809.imageshack.us/img809/3624/1361029029649.jpg)
At the start of the video three white ingredients can be seen on the left in the area to which the chef reaches. We know the lowest one is salt because it's added at the start. The next one up looks darker, almost pale beige compared to the white bowls either side... Is it MSG? Whatever is added it's only a smal sprinkle.
(http://img62.imageshack.us/img62/7986/1361029081076.jpg)
-
The beige ingredient you refer to is most likely ground almond Natterjak, MSG is white just like salt. I also think the 'light spinkling' is more like a good pinch, it's hard to pick it up due to the video quality, but given what's on the spoon handle and watching the chef add it, i'd say it's more likely to be a teaspoon measure if not more.
-
I fail to understand how is this dish different from a jalfrezi? what makes it standout as a "jafflon"?
-
I fail to understand how is this dish different from a jalfrezi? what makes it standout as a "jafflon"?
Tandoori masala, garam masala and naga paste.
-
I fail to understand how is this dish different from a jalfrezi? what makes it standout as a "jafflon"?
Tandoori masala, garam masala and naga paste.
Interesting. It seems there is a thin line between the jafflon and the jalfrezi.
This video that mick recorded, shows the chef using their own garam masala (and at the end adding some chaat masala to, but I guess that's less common out there)
http://cbm-mick.blogspot.ie/2011/12/chicken-jalfrezi-chef-kash.html (http://cbm-mick.blogspot.ie/2011/12/chicken-jalfrezi-chef-kash.html)
-
Interesting. It seems there is a thin line between the jafflon and the jalfrezi.
Franlkly there's a thin line between any of these formula curries. There's only so much difference you can put into a curry when using almost the same components and that's why the BIR market is so poor in general.
-
I tried to replicate this one. My overriding impression was that it was well over-spiced, but maybe I was using a thinner base / less base than others who've tried this and liked it. I've noticed that the amount of spicing added to a dish needs to be in proportion with the bulk of base sauce (i.e. 2 ladles of a thin base is a lot less "bulk" than 3 ladles of a thicker base. ). I prefer to work with a thinner base which forces you to cook the curry longer.
Anyway, Mr Naga, mix powder, garam masala and tandoori masala seemed like a lot of spicing to add to a single portion curry and so it proved to be when I tasted it.