Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on May 06, 2013, 10:31 AM
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Here's a few pics of a staff curry I made similar to that made at my local TA.
Just before adding 1 kg of chicken leg/thigh on-the-bone
(http://www.curry-recipes.co.uk/imagehost/pics/495923d97f38e976005d5c8ac016ac9e.jpg)
After 45 mins
(http://www.curry-recipes.co.uk/imagehost/pics/9808d6e63bdf4e445014ba86e0ff70ac.jpg)
90 mins (nearly ready)
(http://www.curry-recipes.co.uk/imagehost/pics/2e30981eb5d2149487d18b6dd499b13e.jpg)
Very tasty
(http://www.curry-recipes.co.uk/imagehost/pics/3a6e91066344e901a1ac28175ef0b95b.jpg)
Typically this would be served with plain boiled rice and eaten with your fingers.
Rob :)
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Looks very good Bob. 8)
I make this regularly, usually with the addition of Uri (Green Beans)
Few questions.
Did you use any Garabi?
Did you chop the Shatkora small or just sliced.?
What kind of Potatoes did you use?
cheers Chewy
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Looks the business Rob,
It has made me want to give this a try maybe today. Is this similar to Ifindforu's Staff curry?
After viewing this post I have been trying to read up on staff curry but after getting to page 3 of 13 of Ifindforu's and the slight adjustments people were making to it my mind just went into overload!
If you do not have the recipe for this yet on here can anyone please tell me if there was a finale outcome to the 13 page IFFU one, or or was the First initial posting of it with the added potato he forgot to metion to begin with what I should go for... IE was it amended to a final dish?
Tom
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Looks very good Bob. 8)
I make this regularly, usually with the addition of Uri (Green Beans)
Few questions.
Did you use any Garabi?
Did you chop the Shatkora small or just sliced.?
What kind of Potatoes did you use?
cheers Chewy
Hi Chewy. No garabi. The shatkora was chopped up small. Red potatoes (Rosetta I think). Must check what variety the TA uses. They only use red spuds though. Quite pleased with the outcome, although the chef's version tasted more spicy and better. I used quite a bit more oil than him so not to mess up the baghar. I think I'll add more panch phoran and green chilli next time.
Rob :)
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Looks the business Rob,
It has made me want to give this a try maybe today. Is this similar to Ifindforu's Staff curry?
After viewing this post I have been trying to read up on staff curry but after getting to page 3 of 13 of Ifindforu's and the slight adjustments people were making to it my mind just went into overload!
If you do not have the recipe for this yet on here can anyone please tell me if there was a finale outcome to the 13 page IFFU one, or or was the First initial posting of it with the added potato he forgot to metion to begin with what I should go for... IE was it amended to a final dish?
Tom
I'll put a recipe together Tom. It is on the same lines as Ifindforu's staff (Handi) recipe. I also got a bit lost reading the thread to, and the one associated with it. It's difficult to see the wood for the trees. But I believe also therein lies the real secrets to BIR cooking. The cooking technique "Baghar" for example (which relates to frying ginger/garlic paste in very hot oil with whole and powdered spices) is considered by many as the gold standard for top quality dishes, in the best Bengali kitchens. The link between handi style and BIR cooking.
Rob :)
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Did you use any Garabi?
What kind of Potatoes did you use?
Assuming that 'Garabi' is the transliteration for a Bangladeshi/Indian word and potato is an English word, why do you mix two different languages in one brief post? I thought English was the language of this forum. Why not say 'base gravy'?
I blame CBM for being largely responsible for the introduction of that daft, irritating word.
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George: Let's translate all the curry dishes, too, then. Replace all mentions of "Aloo" with "Potato", for example. And "Dal", "Masala" and so on.
If "Garabi" is what Bangladeshi cooks call this gravy then so be it, IMHO.
I presume you never eat "Pommes Dauphinois" or a "Schnitzel" or even "Coq au vin" - or do you translate those, too?
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But, SC, If a Bangladeshi were to write it down, they would write Gravy.
The Spanish dont spell their famous cured sausage choritho, neither is there a country in south america called Benethuela.
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Assuming that 'Garabi' is the transliteration for a Bangladeshi/Indian word
It's not a transliteration George it's a (Bangladeshi?) chef's best effort at pronouncing the word "gravy" - and the mangled version seems to have stuck, despite the fact that there are some very eloquent speakers of English in BIR kitchens these days. I agree entirely about it being a stupid and unnecessary addition to our BIR vocabulary, but no more stupid perhaps than those who insist on calling something that totally lacks meat juices a gravy!
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I agree entirely about it being a stupid and unnecessary addition to our BIR vocabulary, but no more stupid perhaps than those who insist on calling something that totally lacks meat juices a gravy!
And no more stupid than those people who insist on calling Cassia bark or Dalchini as faux Cinnamon!
::)
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Bob,
Glad to see you used some shatkora in IFFU's staff curry recipe. Those pictures look the biz! I've been looking forward to try this recipe, but I've always been a bit overwhelmed by IFFU's unclear writing style and although I see JerryM already did work towards simplifying it and balancing some of the possible "lost-in-scaling" bits of the original recipe, I am nevertheless more keen on seeing your adaption seeing because it includes shatkora. Would you be so kind as to write the recipe down when time permits? Thanks!
Tom,
I've read the 13 pages since bob replied he was going to give it a shot. Basically, if you ignore the discussion between IFFU, LES, CA, George and CH, it boils down to the main recipe (post #1) and about 10-15 other posts where JerryM experimented with several combinations and documented as he went along. He actually did a great job in summarizing his achievements in a more readable manner than the original recipe. Here is JerryM's latest spin on the recipe, in case you would like to give it a go using JerryM's version:
http://www.curry-recipes.co.uk/curry/index.php/topic,6171.msg67728.html#msg67728 (http://www.curry-recipes.co.uk/curry/index.php/topic,6171.msg67728.html#msg67728)
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Here is how I made the staff curry. There are similarities to IFFU's. No real need to worry about exact measures to be honest. Adjust to taste and have fun.
The pot I used is 6 l capacity.
Ingredients:
Sunflower oil (The TA use vegetable oil)
Ginger/garlic paste. Fresh, 50/50, made with a little oil, salt and water
Cassia bark (the TA refer to this as cinnamon. the bag it comes in says it's cinnamon, and so does the invoice from the cash and carry, but it is cassia bark)
Whole green cardamom
Panch phoran
Chilli powder
Dutch onion
Green pepper
Shatkora (frozen, IBCO brand)
Chopped tomato (tinned)
Tomato puree
Red potato
Salt
Turmeric powder
Mix powder
Asian bay
Green chilli
Fresh chicken leg/thigh, on the bone, skin removed
Method:
Heat about 150 ml of the oil in a high-sided pan. It should be very hot, but not smoking. I use setting number 7 on the dual ring of my halogen hob
Add 1 chef spoon of G/G paste. It will bubble and spit furiously, so stir it into the oil. This is the "Baghar". Keep stirring so the garlic and ginger does not burn. Put the lid on the pan in between stirring. After a minute or so, add 3-4 inch long pieces of cassia bark, 10 green cardamoms, 2 tsp panch phoran, 1 tbsp of mix powder and 2 tsp of chilli powder. Continue to baghar on high heat for a couple of mins, stirring occasionally. Lid on in between. Next, still on high heat, add about 10 or so 1 cm cubes of shatkora peel and the underlying pith, and stir in. After another minute add 2 red potatoes (peeled and quartered). Stir in and add a squirt (about 15 ml) of tomato puree (optional). Stir this in and after another minute or so add 4 medium sized chopped onions, half a chopped green pepper, 10 sliced green chillies (or more) and 2 tsp turmeric powder. Keep stirring until all the onions and green pepper etc. are nicely coated. Adding all these onions will cause the temperature to drop. This is OK. The hard work is now done. Turn the heat to medium setting. Allow to cook for 10 mins, lid on, with an occasional stir.
Next, mix in about 3/4 tin (300 g) of tinned tomato, 3-4 asian bay leaves, and 1 kg of chicken. Increase the heat to bring to the boil, then simmer on a low-medium setting until the chicken is cooked and the desired consistency is reached. About 75 mins should do it, but you can leave it simmering for much longer if you wish, stirring and checking occasionally. Adjust salt to taste. Serves 4-5.
As with all curry, the mix powder is going to play a central role in the outcome of the final dish. I have some of the chef's, so I used that.
Rob :)
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Another few suggestions. The recipe above seems fairly adaptable. Chef also does something very similar using king prawns. For this, there is additional spicing, with clove, fennel and star anise. I don't think the timing is that critical after the initial baghar. Chef normally starts making the staff curry quite late on in the evening, when the main rush of orders are done. But he will still have some customers' dishes to prepare and obviously prioritises these, popping back to the handi cooking when possible. That said, whilst my curry was near enough for me, chef always manages to produce that extra sparkle, time and time again. Perhaps Chewy can help further?
Rob :)
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Thanks a million for your effort writing this down Bob! I shall take this as my base staff curry recipe and let you know what I think of it when I get back to curry making again. I only had staff curry once and I understand the preparation is different across different TAs, but your recipe and pictures sort of look like the one in my TA (although I can't say I noticed any shatkora in mine at the time)
Thanks Bb!
Goncalo
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Thanks a million for your effort writing this down Bob! I shall take this as my base staff curry recipe and let you know what I think of it when I get back to curry making again. I only had staff curry once and I understand the preparation is different across different TAs, but your recipe and pictures sort of look like the one in my TA (although I can't say I noticed any shatkora in mine at the time)
Thanks Bb!
Goncalo
Let me know what you think Goncalo when you get chance. Tricky with shatkora, as you already know, it's mighty zesty and too much can easily take over. The frying also brings out the flavour. Forgot to include the salt in the recipe; 1 tsp added after the onions.
The staff curry does seem to be better suited served with plain white rice; mixing the rice up with the curry as you go.
Rob :)
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Thanks for posting Bob. Sounds damn tasty and a nice change from BIR. That's now three staff curries i've got to try ;D. Unlikely now to get round to any of them until august at the earliest :( Enjoying the info you're passing on from your BIR experiences ;)
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i have being into cooking for a long time it seems if i comment i feel i am being nasty to people that looks dry am in fault for saying that i just dont like hurting peoples feelings and theres no juice
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i have being into cooking for a long time it seems if i comment i feel i am being nasty to people that looks dry am in fault for saying that i just dont like hurting peoples feelings and theres no juice
Generally the "sauce" in a staff curry tends to be more like a spiced chicken soup broth/stock. In this case, if you pay attention to the title, you will realize it's a bhuna'ed version of a staff curry; by definition, a bhuna should always come with a thick sauce clinging to the meat/vegetables. The reason being because bhuna is more than just a curry name, it's an actual cooking technique (analogous to a sautee) and the results of using this technique result in the result in a thicker/dryer paste clinging to whatever is in the pan.
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Bengali Bob,
many thanks for posting your version. i will look out for the frozen shatkora (only seen jars and has held me back from purchase).
interesting your comment on cassia - cinnamon. it's something i've never been able to resolve. they taste very different. i started out using cinnamon then switched to cassia and now use both but more cinnamon. it begs the question that if bags of cinnamon are cassia then what are bags of cassia.
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Garabi Bob
Made my version last night for supper, had a random red capsicum I needed to use up.
Used Salad potatoes (Charlotte) which are the best for this.
All in all a good Friday night beano, for under 2 quid.
(http://www.curry-recipes.co.uk/imagehost/pics/ae364683f11714c0e180ba363dc0ca9e.jpg) (http://www.curry-recipes.co.uk/imagehost/#ae364683f11714c0e180ba363dc0ca9e.jpg)
cheers Chewy
Jerry, you can't mix up Cassia Bark with Cinnamon Stick, the difference is so obvious.
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Chewy,
appreciate your comment which puts my mind to rest. i've seen a lot of comment pushing cassia as BIR yet i find cinnamon is more BIR for me (i use cinnamon in the bunjarra and both in my chef garam albeit 2:1 in favour of cinnamon). my gut feeling is that i could drop using casia and not really notice. i was searching for any real evidence of which is the preferred in BIR land. it's sounds like its the opposite to what my taste buds gel with or there is conflicting use even in trade.
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A few pics of the chicken shatkora staff curry from the TA, posted with permission.
(http://www.curry-recipes.co.uk/imagehost/pics/eebff67cae3d1d8ee8e9f0e45ea0bb66.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/a3317f791d4a8d55d2aea4abf944aaec.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/a0bd46250b54d76d0ca3778861acd800.jpg)
Rob :)
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So how comes piggy in the foreground gets twice as much curry (per unit rice) as the poor little runt in the background ?!
** Phil.
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I must try this staff curry dish. Just one question......where does one get shatkora from? I don't have any Asian shops nearby.
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I must try this staff curry dish. Just one question......where does one get shatkora from? I don't have any Asian shops nearby.
Even if you did, they would not necessarily carry shatkora. I have an excellent Indian-run spice store in Tunbridge Wells, but although the owners are vaguely familiar with the name, and may have seen the fruit at some time, they neither stock it nor can they advise on the correction pronunciation.
** Phil.
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Thanks. Maybe it can be substituted?
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I suspect not without the difference being obvious, but you might try 50% lemon/50% lime as a starting point ... However, I am sure that one of our good members who is more fortunately placed will offer to post you one before too long.
** Phil.
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This is what I found:
Shatkora, also known as Satkora, is the size of a large orange and only the outer skin is used. ? of a Shatkora is needed in the recipe and the rest can be frozen. It is seasonal (April - October) but can be purchased frozen from Indian Supermarkets.
It is very aromatic and is also called a Bengali or Bangladeshi Lemon and the taste and scent are best described as lemony. If this unavailable 1 tbpsn of lemon juice can be used instead although this is a poor substitute for the real thing.
http://www.cook4one.co.uk/indian/chickenshatkora.html (http://www.cook4one.co.uk/indian/chickenshatkora.html)
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Thanks. Maybe it can be substituted?
Pink grapefruit can be used apparently although I've never tried it so can't confirm.
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Or maybe pomelo ?
** Phil.
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Jerry, you can't mix up Cassia Bark with Cinnamon Stick, the difference is so obvious.
They manage it down here in Oz CT.
When we opened the shop I ordered cassia bark from our suppliers and got this delivered.
It even said "Cassia bark" on the bag. ??? To me that is cinnamon quills/sticks.
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I too would classify those as cassia bark; true cinnamon quills are far thinner. Look at the [url=http://
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Yep fully agreed here the two are very different IMO smell and taste wise, this is why the price is so different!
Cinnamon is also easy to break, whereas cassia is thick and tough. The rolls of cassia is also not rolled as tightly.
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Interesting.
To my way of thinking this is cassia bark???
Looks like I have been wrong all these years :o
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Yep that's Cassia bark Mick.
This is Cinamon. :)
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Yes, both of your samples are cassia bark, Mick, just different types thereof. The thinness of cinnamon is one of the distinguishing features (it is a labour-intensive process, well documented on television earlier this year; that video is no longer available online, but an earlier one detailing the same process is [1]) which as well as its more subtle flavour accounts for the considerable difference in cost w.c.t. cassia bark.
** Phil.
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[1] At about 12:30 onwards ...
http://www.youtube.com/watch?v=ZsfchIo_SWw (http://www.youtube.com/watch?v=ZsfchIo_SWw)
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That explains it.
Here in OZ, the first picture I posted is called cassia bark and the second is called cinnamon sticks. 8)
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That explains it.
Here in OZ, the first picture I posted is called cassia bark and the second is called cinnamon sticks. 8)
Thats cos your upside down Mick ;)
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Glad that's sorted then ::)
Back to Shatkora - Shatkora has a unique flavour, There is NO substitute for this Bangladeshi Citrus fruit.
Just look for frozen in an Asian Supermarket and follow the recipe.
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Hi Chewy, I have just done a search of this fruit, very interesting indeed Wild orange or Wild Citrus! I will be looking out for this in my store.