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Messages - bhamcurry

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61
Lets Talk Curry / Re: Introduced American friends to BIR
« on: September 07, 2021, 07:40 PM »
happy to share, Robbo!

It was based mostly on The Curry Guy lamb vinadloo from his first book. The changes I made were:

use the balti aromatics (sweet peppers and onion); swapped out the hot peppers he called for with what I had to hand - some ripe red jalapenoes a colleague gave to my wife, along with 5 dried Indian red chillies soaked in hot water for about an hour. Toss in the soaked chillies along with the water.

Cook it balti style. I expected it to be hot, didn't expect it to do a slow, evil, mounting heat until it was "holy receptacles, I will regret this later".

Take this recipe and smash it together with a basic balti recipe, and play around with *which* chillies you use. The more different chillies you use, the more you can bring out the flavours and character of each chili pepper.

https://www.cooked.com/uk/Dan-Toombs/Quadrille-Publishing/The-Curry-Guy/The-classic-British-curries/Lamb-vindaloo-recipe


p.s. yes, I did regret it later. Didn't stop me having more later, I just chased it down with a load of plain yoghurt  :Clown:

62
Lets Talk Curry / Introduced American friends to BIR
« on: September 06, 2021, 11:12 PM »
Their first experience with BIR style curry. He's a local lad, she's the daughter of Vietnamese immigrants who kept on boasting about her spice tolerance.

Menu was pilau rice, tarka dal, paneer korma, chicken dansak, and chicken balti vindaloo. Pudding was gulab jamun.

She couldn't finish her vindaloo, it was too spicy   :evil: :lol:

All in all, a success. And I have plenty of the precooked chicken left to make myself a dopiaza!

63
Lets Talk Curry / Re: Chicken Breast or Thigh?
« on: August 21, 2021, 06:17 PM »
another vote for thigh for all the good reasons elucidated here.

Then again, I can buy chicken leg quarters from my local restaurant supply store for 53c/lb and break down the quarters into drumsticks and thighs myself, saving a packet of cash into the bargain, so win/win!

64
Lets Talk Curry / Re: Paneer balti
« on: August 18, 2021, 03:44 PM »
Quote from: Bengali Bob on August 18, 2021, 11:17 AM
What is that circular ingredient on the side of the dish near the spoon handle bham?  Looks like a Pringle.

Rob :)

Hah! It does!

Sadly it was just a crinkle cut carrot. Why did I make a veggie balti? Because last week I was working tech at a conference, and I ate steak 3 out of the 7 days, and usually chicken and / or bacon the other days  :lol:

65
Lets Talk Curry / Paneer balti
« on: August 17, 2021, 08:23 PM »
Made with the Curry Guy recipes:

fried paneer, base gravy, spice blends, balti




66
Lets Talk Curry / Re: Most memorable Curry revelation of 2019
« on: August 05, 2021, 06:20 PM »
Quote from: livo on August 05, 2021, 10:50 AM
What? Only 4000 miles! Surely, in this day and age with ubereats and menulog, you could get delivery. Those ebikes are really efficient.  Just tell them you live in Birmingham and order a week or two in advance.  Don't get the side salad with the tikka.

wouldn't get the side salad anyway, salad is what food eats  :smiling eyes:

67
Lets Talk Curry / Re: Most memorable Curry revelation of 2019
« on: August 04, 2021, 10:03 PM »
realising that, thanks to this forum, Kris Dhillon, and The Curry Guy (Dan Tooms) I can now knock out a BIR curry in 30 minutes, that scratches my BIR curry itch, while being 4000 miles away from the nearest BIR curry house. That was quite satisfying  :smiling eyes:

68
Lets Talk Curry / Pork tikka masala
« on: July 26, 2021, 07:34 PM »
yes, I went there. Used Dan Tooms' recipe (the curry guy book, red cover). Worked quite nicely.

The only consideration is that you need to do a hybrid roasting / grill (broil) cooking method to make sure the pork is properly cooked through.

69
Lets Talk Curry / Re: restaurant style Malaysian curry?
« on: June 19, 2021, 02:02 AM »
first stab at it:

2 tbsp butter and 2 tbsp avocado oil
fry up an onion in the above mix then add
1/4 tsp salt or more to taste
as much garlic as you think appropriate, fry to remove raw smell
as much ground ginger, ditto
stir in and fry 1 to 2 tsp your favourite sweet curry powder blend
add 1 pint jar base gravy, fry to build flavour
1 can coconut milk, bring to active bubble
add precooked chicken
add a ripe plantain or two, cut into slices OR chopped fresh mango OR a sliced banana OR pineapple chunks
if you want to get it closer to a BIR version add a teaspoon or two of sugar

serve over rice

70
Lets Talk Curry / Yummefy Asian restaurant, Birmingham, AL
« on: June 18, 2021, 06:50 PM »
Putting this in talk about rather than reviews for reasons that will quickly become clear.

I called them to make sure they had food I can eat - folks, food allergies suck - and it turns out all their curries are safe for me (no wheat). They call themselves "Asian" as they do some stir fries, Szechuan style stuff, as well as curry.

https://www.yummefybirmingham.com/menus/#curry

I was tempted by both the Massaman and the Vindaloo, but as I make Vindaloo at home I went for the Massaman. Mrs ordered the mango chicken curry.

I tasted both. And I could tell they were - ta-daa! - using the same base gravy in both curries. They were different, but both had the same underlying flavour. I would probably never have picked up on that without all my messing around with base gravy recipes from here. That was an interesting revelation!

(Nice side note. For a small restaurant with a small number of draft taps, maybe half of them - 5 or 6 - were local craft beer, the rest the larger national or expected international brands. Remarkable for a small restaurant, maybe a couple of dozen tables.)

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