Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Stephen Lindsay on January 02, 2013, 03:21 PM
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Well this is my first curry for 2013 as I continue to experiment with new recipes that go beyond the standard curry house favourites. Adapted for the Taz base from the recipe on the cook4one website, apparently this was inspired by a recipe from Madhur Jaffrey in 'The Telegraph' free booklets "the Perfect Curry". Therefore its BIR credentials are probably non-existent but it has been heavily modified for a single portion and cooked in BIR rather than traditional style. The taste of chilli and coconut comes through in this very tasty dish.
Chicken Kerala with Taz Base
Ingredients:
1 portion pre-cooked chicken
400 ml Taz base
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Looks delicious SL. Has a creamy texture to it. Maybe a bit too far down the milder end of the scale for me. I would just have to add a couple of chopped chillis to give it some bite trying not to affect the overal flavour. Would did you think of it and did it compare in anyway similar to any other dishes you have eaten?
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Does look good. Curry leaves, yum. Only found the cook4one website recently; some very interesting recipes there.
Rob :)
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Thanks Rob it is a great and understated website and I seem to getting some mileage (and pleasure) from faffing about with some of the recipes on there.
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Great looking dish there SL this another to be added to my to do list.
Cheers.
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cheers UF I'm doing this with lamb for tonight's tea.
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Hi Stephen, how do your dishes using the taz method compare to the malabar?
Regards
ELW
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Hi Stephen, how do your dishes using the taz method compare to the malabar?
Regards
ELW
Hi ELW - do you mean the Malabar restaurant?
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yes, is that what your trying to replicate at home?
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ah I see ELW - no not really trying to replicate food from this particular restaurant, the reason being that it really is different from most other Indian restaurants - I've attached a link to a blog that illustrates this much more articulately than I could. The guy who owned The Malabar (he died a couple of years ago) used to have a restaurant called Gunga Din where as a starter I once had mussels in chill sauce.
Their menu is a wee bit different than others (and more limited - see link and they only do the standard types of curries to cater for customer expectations. There food is of such a high standard.
I suppose I am trying to recreate more generic BIR food but have been experimenting with a few "different" recipes of late as a break from the usual Madras, Pathia etc. For example I made I made Lamb Kerala and South Indian Garlic Chilli Chicken tonight and both were very good. Having said that (famous last words) there is a dish that I love at The Malabar called Mysore Kofta and when I go there at the end of this month I'm going to try and dissect what's in there.......
http://www.malabardundee.com/ (http://www.malabardundee.com/)
http://beatcroft.blogspot.co.uk/2008/11/blog-post_12.html (http://beatcroft.blogspot.co.uk/2008/11/blog-post_12.html)
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Yes I checked out the menu & the blog just there. The Green Gates(1959) Glasgow, mentioned in the blog, is now the Shish Mahal, same family. This food, as i suspect as is the Malabar Dundee, is light years beyond what we know on cro, recipe & technique. But we do have the foundations on here no question.
Regards
ELW
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ELW - yes the Shish Mahal is legendary - I think they may also have done a cookbook some time ago?
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ELW - yes the Shish Mahal is legendary - I think they may also have done a cookbook some time ago?
It only compounded the conspiracy theory. I have the book, I think it was produced as a marketing tool for Charles/Diana wedding. "Not bir". The food from their restaurant however is borderline addictive! The best Ive tasted anywhere
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Sounds brilliant - shame about the book though.
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Sounds brilliant - shame about the book though.
As a frequent visitor to the Shish Mahal when I lived in Glasgow back in 1980-82 I bought the book as soon as it came out, and have to agree that it's a big disappointment if you're trying to replicate the restaurant's excellent cuisine. BIR it most definitely is not!
However, there are some good recipes in there, and this is one I still make to this day:
http://www.curry-recipes.co.uk/curry/index.php/topic,8068.msg71230.html#msg71230 (http://www.curry-recipes.co.uk/curry/index.php/topic,8068.msg71230.html#msg71230)
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cheers SD!
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I'm going to give this recipe a go tonight.
Unfortunately, it won't be exactly to spec as I don't have any Taz base or black mustard seeds to hand, and the chicken will be tikka as that's all I have in my freezer right now. I'll substitute with Chewy's base and panch poran.
Actually, now that I read that back, it'll probably turn out nothing like yours, Stephen!
Still, I'll give it bash - it'll still taste good, even in the absence of authenticity. :)
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Thanks Rob it is a great and understated website and I seem to getting some mileage (and pleasure) from faffing about with some of the recipes on there.
Understated indeed!!!! - Its great site i have it book marked and the guy who runs it used to be and probably still looks in on this site.
best, Rich
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Actually, now that I read that back, it'll probably turn out nothing like yours, Stephen!
Still, I'll give it bash - it'll still taste good, even in the absence of authenticity. :)
lol Naga - look forward to hear how it turns out
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Its great site i have it book marked and the guy who runs it used to be and probably still looks in on this site.
best, Rich
I too have it book marked but the chap hasn't been active here for some time :(
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...look forward to hear how it turns out
(http://www.curry-recipes.co.uk/imagehost/pics/91d99bce4771d042ea55b7f3eea98171.jpg)
Well, it turned out very nice, considering I couldn't replicate all of the spec! I doubled up on the quantities to make 2 portions. The panch poran was certainly noticable, but overall, the dish was lovely and enjoyed by me and my good lady wife. Definitely a keeper. :)
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looks the part Naga - glad you enjoyed!
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Well this is my first curry for 2013 as I continue to experiment with new recipes that go beyond the standard curry house favourites. Adapted for the Taz base from the recipe on the cook4one website, apparently this was inspired by a recipe from Madhur Jaffrey in 'The Telegraph' free booklets "the Perfect Curry". Therefore its BIR credentials are probably non-existent but it has been heavily modified for a single portion and cooked in BIR rather than traditional style. The taste of chilli and coconut comes through in this very tasty dish.
Chicken Kerala with Taz Base
Ingredients:
1 portion pre-cooked chicken
400 ml Taz base
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I tried this last night. Absolutely fantastic. So good Im cooking it again tonight.
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Glad you enjoyed CA!