Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - pete

Pages: 1 [2] 3 4 ... 82
11
Curry Base Chat / Re: h4ppyleader secret base and spiced oil revealed
« on: January 24, 2020, 09:32 PM »
For what it's worth, I saw something very like Chris's magic oil ingredient at three takeaway kitchens I visited.

First time I was left alone in a takeaway kitchen,  for a few minutes while the chef was  taking an order  over the phone
Curiousity got the better of me.
I opened and had a very good look in their Fridge
Kept in large empty cans from white tower puree, was old oil
Loads of it
I tasted a bit
slightly hot a bit spicy, nothing obviously that special
For ages I thought this was salvaged by simply scooped off the top curry gravy. Then I thought maybe it was just old bhajee oil.
They never told me
But when I made reference to the special oil the chef said something very odd to me
"a tiger never shows all his teeth"
still don't know what that means
But I never found out the origin of the oil.
Then one day I randomly asked for some
and I was given a litre of it.
Using this oil as an ingredient I made the best curry gravy I ever cooked
Totally authentic
And the curries I made using the gravy, were absolutely perfect.
Just like the ones that takeaway made
I knew all their recipes, but up to that point could not duplicate them

A second time I came into contact with similar oil was at a takeaway making up a big batch of gravy.
Must be 14 years ago now
They had done the boiling loads of onion bit and left the pot for half an hour
The oil rose to the top of the pan
They scooped this off into another pan
They added, garlic, tomato puree and spices
then added loads of water
They boiled it til it had reduced right down again
Maybe took 20 minutes
Meanwhile they blended the boiled onion mix
Then added the oily mixture to it
I got asked to leave after then!
Apparently I was making chef nervous
So didn't see the whole Gravy method

The third time I saw oil like this was much simpler
The chef had old bhajee/poppadom oil
He had a chip pan full of it
He heated tomato puree, garlic ginger and spices for a few minutes then simply poured this into a cooked blended Onion mix in a large saucepan.
Don't know if it was important but the onion mix had been prepared the day before
then it was boiled up again and this oil came to the top

at all  the places where I used to visit, the gravy was way better than anything I could make at home
It was the whole essence of the curry made using it

so I'm really looking forward to trying Chris's recipe
Never had proper quantities before

and it will keep me pleasantly occupied for a while
I will post the results
Good or Bad

Thank you Chris



12
Pictures of Your Curries / Re: xmas curries
« on: January 01, 2020, 03:15 PM »
JB please write a recipe book or give some cooking lessons. You are brilliant at this

13
Talk About Anything Other Than Curry / Re: Happy Christmas 2019
« on: December 25, 2019, 05:45 PM »
Happy Christmas, no curry today but last night we  had loads of samosas, onion bhajees, battered chilles,  battered  chilli potato all bought from a place called Bombay Sweet Centre on Radford Road Nottingham. Apparently it's Punjabi Cuisube. I just call it delicious!! https://www.bombaysweetcentre.co.uk/

14
Lets Talk Curry / Re: The BIR secret....
« on: December 07, 2019, 06:33 PM »
two things I noticed recently which really assisted the BIR cooking at home  flavour. One was using that Basaar spice mix. It's got a strong aroma before cooking. But cooked it really takes over. So even though I've seen spice mix made up in takeaways, and nothing unusual was ever in the mixture, it clearly can play a very big part in a curry's result. I notice that the YouTube posts by Latif are very secretive about his spice mix. Really can't think what it might be though. Probably something silly like tandoori spice mix is added, which we already know about, don't we? The other thing that really affected my curry was the amount of oil used. I suppose I've always been a little conservative in the amount of oil I use in the cooking. But last time I used a lot. This didn't just make the curry greasier, it also had an effect on how it cooked. With more oil the curry gets a LOT hotter while you are cooking it. The resulting curry was really good on flavour and aroma. Easily one of the best I have ever cooked. But going right back to the start of this thread. I cooked an absolutely amazing curry using Kris Dhillons Curry Secret. It was a mushroom and pea curry. I used her gravy but it was very diluted. I had to evaporate  it on a very high heat for about ten minutes after it should have been ready. The trouble is with this curry cooking obsession is that there just isn't enough time for all the amazing recipes that are out there!!

15
Pictures of Your Curries / Re: Curry Cooking Weekend
« on: November 23, 2019, 07:13 PM »
Took a while to get round to the aubergine recipe, but so glad I did. Really excellent. Sorry about the rubbish picture. I used basaar curry powder and the amazing Undercover Curry base gravy. Really fantastic and will be making again

16
where was this?
looks like the name has been censored

17
Grow Your Own Spices and Herbs / Re: Chilli Grow 2019
« on: September 26, 2019, 07:33 PM »
they all look absolutely fantastic! Well done. So what's the plan for next year?

18
looking very tasty

19
looking absolutely fantastic
I got bought something like that a couple of years back
it was a freezing night in November, it tasted amazing and was  really warming

20
Hi UF , please post when you do!
Love to see what someone else gets and if they like it as much

Pages: 1 [2] 3 4 ... 82

  ©2024 Curry Recipes