Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Dansak => Topic started by: CurryCanuck on August 24, 2006, 02:11 AM
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Through a lot of trial and error I think that I may have stumbled across the BIR Dhansak taste that I have been searching for . I used a combination of Mike Travis' chicken curry recipe ( slightly modified ) and ifindforu's base .
Dhansak - 2 servings
500 g Chicken pieces.
25g(1oz) fresh garlic,peeled.
25g(1oz) fresh ginger,peeled.
2 green chillies
60ml(2fl oz) cooking oil.
2 large onions,finely chopped.
1 tsp turmeric powder.
2 tsp garam masala.
1 tsp tandoori powder
1 tsp tamarind
3 tsp tomato puree.
170g(6oz) plum tomato's,peeled
2 ladles of ifindforu?s base
2 cups of pre-cooked lentils
1 tsp salt.
fresh coriander to garnish...
(1) Place the garlic,ginger,green chillies,turmeric,chilli,garam masala,
tandoori powder, tamarind , tomato puree,tomatoes and salt into a liquidizer and
blend until smooth .
(2) Heat the oil in a large pan and cook onions until golden brown then blitz until
smooth .
(3) Add the chicken pieces and the contents of the blender and stir for a few min .
(4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8 min .
(5) Add the pre-cooked lentils and simmer for 5 min .
If using pre-cooked chicken reduce simmering time .
Thanks to Mike & Terry :)
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Looking forwad to cooking thisbut have a problem, sorry to sound silly but how do O do the 2 ladles of ifindforu?s base, I dont know what it is?
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Hi deelay -
Follow this link and use the the revised version of ifindforu's base that Yellowfingers typed up .
http://www.curry-recipes.co.uk/curry/index.php?topic=1062.msg9236#msg9236
CC
PS - The Rajah Gold refers to the curry powder and the all purpose seasoning is the Rajah brand as well .
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I think it needs to be said - although Terry will probably disagree, because he sells it - that the Rajah Gold is not essential, you can use any good quality curry powder.
CC - I see you have no sugar in your Dhansak. I wouldn't mention it but you've posted in the BIR section and I know that sugar in some form has to be added for a BIR Dhansak. Dhansak is always sweet and sour. It doesn't have to be sugar, it can be jaggery or sometimes honey is used.
YF
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I think it needs to be said - although Terry will probably disagree, because he sells it - that the Rajah Gold is not essential, you can use any good quality curry powder.
Quite true , any good curry powder will do . As for the omission of the sugar . I find Terry's base very sweet already , so I felt that additional sugar was not necessary .
CC
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Through a lot of trial and error I think that I may have stumbled across the BIR Dhansak taste that I have been searching for . I used a combination of Mike Travis' chicken curry recipe ( slightly modified ) and ifindforu's base .
Dhansak - 2 servings
500 g Chicken pieces.
25g(1oz) fresh garlic,peeled.
25g(1oz) fresh ginger,peeled.
2 green chillies
60ml(2fl oz) cooking oil.
2 large onions,finely chopped.
1 tsp turmeric powder.
2 tsp garam masala.
1 tsp tandoori powder
1 tsp tamarind
3 tsp tomato puree.
170g(6oz) plum tomato's,peeled
2 ladles of ifindforu?s base
2 cups of pre-cooked lentils
1 tsp salt.
fresh coriander to garnish...
(1) Place the garlic,ginger,green chillies,turmeric,chilli,garam masala,
tandoori powder, tamarind , tomato puree,tomatoes and salt into a liquidizer and
blend until smooth .
(2) Heat the oil in a large pan and cook onions until golden brown then blitz until
smooth .
(3) Add the chicken pieces and the contents of the blender and stir for a few min .
(4) Reduce the heat,cover and simmer for about an hour,stirring every 5-8 min .
(5) Add the pre-cooked lentils and simmer for 5 min .
If using pre-cooked chicken reduce simmering time .
Thanks to Mike & Terry :)
this recipe is very close to what i use except i think to give that real dhansak flvour u need lemon juice and cardomon powder, but that just my opinion.
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Hi Dragon -
The cardamom might be a nice touch - I shall give it a try .
Cheers ,
CC