Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on June 18, 2013, 08:07 AM
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Enjoyed watching this last night. Had to have a curry afterwards.
BBC iPlayer:
http://www.bbc.co.uk/iplayer/episode/b02znjhj/Rick_Steins_India_Episode_1/ (http://www.bbc.co.uk/iplayer/episode/b02znjhj/Rick_Steins_India_Episode_1/)
Rob :)
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Aye, it was a good watch. I settled down with a rather large plateful of my SIGGC and some methi roti just to get into the mood! Looking forward to the next episode. :)
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Is this that new programme? Can't watch it :(
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Is this that new programme? Can't watch it :(
Try TOR or VPN.
** Phil.
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Not a fan of Tor - takes me ages to get the pages to load ;D Will try some VPNs. Hope it works. youtube somehow manages to block these lately. Thanks, Phil! (:
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strangely, I was browsing amazon just a while ago and got that in my recommendations. Is it like the far eastern odissey?
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couldn't resist buying the book ::)
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I enjoyed watching the programme last night. I've always liked Rick's style on camera and his passion for good food always shines through. The Guardian however gives a less than enthusiastic review of the programme.
http://www.guardian.co.uk/tv-and-radio/2013/jun/18/rick-steins-india-the-borgias-tv-review (http://www.guardian.co.uk/tv-and-radio/2013/jun/18/rick-steins-india-the-borgias-tv-review)
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I loved the show, trust me you can learn a lot from understanding traditional Indian cooking which will really help in your BIR quest.
Recipes are not brilliant from the first episode of the show and can be found here;
http://www.bbc.co.uk/food/recipes/coconut_prawn_curry_69561 (http://www.bbc.co.uk/food/recipes/coconut_prawn_curry_69561)
India is defo in my blood to visit, totally drawn to it.
one day
Stew
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When he started naming the animals that was enough for me,
who does he think he is Johnny Morris ;)
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India is defo in my blood to visit, totally drawn to it.
one day
Stew
I'm back off to Delhi in 2 weeks time for 2-3 weeks, working.
It is an amazing place.
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Episode 1 on youtube.
http://www.youtube.com/watch?v=bA4j4J-CAXw (http://www.youtube.com/watch?v=bA4j4J-CAXw)
Rob :)
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Watching this
Interesting the origins of the Kati Kebab Roll, I read about this on a travel/food blog a few years ago
and made my version a few times, then suggested it as a starter at one of my friends restaurants.
It's become a best seller, I published a video clip of the side Chef making one here:-
https://vimeo.com/40647732
The Tandoori Chef rolls out a Chapati, and warms it on the Tandor lid.
The Side Chef does a stirfry with the usual, oil, G&G, mix powder, onion, mixed peppers, tomato and either
diced Lamb Tikka or Chicken Tikka and depending which way the wind blows I've seen this
young Chef add a touch of Tandoori or Kebab paste to it just for more flavour.
He pushes this to one side to keep warm. Then grabs the Chapati, coats one side with an egg wash
with a little coriander and flips it into a frying pan, cooks the egg wash and flips it to cook the plain
side.
Then he simply assembles the wrap or stirfry roll and chops it in half and it serves two.
It works extremely well if not better with bought in Tortilla wraps (Mission Deli)
The fried egg washed Tortilla with a touch of coriander is a great flavour to start with, then
the spicy tikka filling just melds it all together.
I've watched new customers faces as they take their first bite. So simple, but a show stopper.
Worth a punt - Chewy ;)
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I've been putting people onto a place in Thornton Heath for nearly 30 years just for the kati rolls.(or as they're commonly known in India, a Frankie ;D )
Not as elaborate as the ones shown but the taste is fantastic! You would definitely order a few more to take home.
These consist of a chapati, a dry mutton curry and freshly sliced onions.
Cheap and Simple but brilliant. 8)
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Hi
Those kati rolls look like a must try.
Regards
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That fish curry at the end of episode 2 was his "perfect curry" ;)
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Hmmm, must give CTs kati rolls a try - sounds great!
In the meantime, some ideas for different fillings here, the kati roll company!!
http://www.thekatirollcompany.com/menu_london.html (http://www.thekatirollcompany.com/menu_london.html)
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I too enjoyed the program and bought the book, which is also good.
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I'm really enjoying the series too
The food , locals and scenery
But I've never seen anyone sweat that much, except maybe Lee Evans
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Thoroughly enjoyed this series, one of the best Indian cooking programmes for me. One thing that struck a chord was, yet again hearing one of the chefs emphasising the correct cooking of the spices. Yesterday I made myself a jalfrezi with extra sliced garlic and after softening the onions and peppers I removed then from the pan prior to cooking the powders. Having got the oil back up to temperature, in went the dry ingredients, methi leaves, mixed powder, chilli powder and salt and the whole mix was allowed to cook thoroughly saturated with the oil. The dry powder smell came through, then disappeared as it bubbled away, the bubbling died down and in came that nose burning chilli hit, then drenched with a ladle of Tom paste then base.
Important lesson! well worth remembering!
The resultant curry was sensationally smooth, almost creamy (without cream) and lovely and rich.
The lesson learnt for me was I sometimes fry the spices in an already overcrowded pan. Not anymore.
It's easy to forget the basics in our attempts to replicate somebody else's recipes / videos.
Nothing in this post is new (to older members at least) just don't forget the basics is the message!
Wayne
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I've enjoyed the series too - not least for the glimpse it provided of the tremendous diversity of cooking styles that India offers. (And of course Mr Stein's refreshing honesty and wonderfully laissez-faire approach to all he encounters.)
I've only made one of the dishes from the series so far, but I'm looking forward to trying some of the others. The one I've already made is the mutton Rogan Josh, which is simple and delicious (and is cooked almost BIR style, using precooked meat). If you missed it then it's about 20m 50s into the programme here: http://www.bbc.co.uk/iplayer/episode/b037mxgf/Rick_Steins_India_Episode_6/ (http://www.bbc.co.uk/iplayer/episode/b037mxgf/Rick_Steins_India_Episode_6/)
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I bought the Kindle version of the book recently - and a very substantial read it is too! I've only had time to briefly browse the book, but it looks good value for my
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IPlayer doesn't work for me, embedded in this site. what a pain. :-\
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www.youtube.com/watch?v=EKtPyXj1bIY (http://www.youtube.com/watch?v=EKtPyXj1bIY)
www.youtube.com/watch?v=sbSORMxV_0M (http://www.youtube.com/watch?v=sbSORMxV_0M)
www.youtube.com/watch?v=KN6h9615MOM (http://www.youtube.com/watch?v=KN6h9615MOM)
www.youtube.com/watch?v=1g4_h61SYg8 (http://www.youtube.com/watch?v=1g4_h61SYg8)
www.youtube.com/watch?v=JXHo-P6Yqmo (http://www.youtube.com/watch?v=JXHo-P6Yqmo)
www.youtube.com/watch?v=OixMAirEBDs (http://www.youtube.com/watch?v=OixMAirEBDs)
https://www.youtube.com/user/ishulakhan/search?query=rick+stein (https://www.youtube.com/user/ishulakhan/search?query=rick+stein)
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Just of interest for those who want to view and/or keep BBC programmes, there is a piece of software called get_iplayer which will download any IPlayer programme and save it as a .mp4 file to your computer.
It works for any TV programme currently available on IPlayer. Just do a search for it and follow the download instructions.
When you run the programme, it pops up in a command-line windows and you have to type in commands to get it to work. This will be a bit scary for those who only point-and-click, but its not too complicated.
For example, if you wanted to get all of the Rick Stein series, you would simply type this:
get_iplayer --get stein
This command will download and save all 6 programmes to your computer which you can then view in any mp4-capable player.
Hope this helps. :)
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Funny but I've also enjoyed the programme and for the first time I've given some thought to the possibility of going to India, something I've not considered before.
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So, is anyone going to try his favourite fish curry? I was thinking of having a go but with chicken (probably not quite the same, but not really a fishy person), to see if it is as good as rick says it is.
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Just noticed that episode 2 that i posted cuts off at the end so posting this clip of the fish curry. ;)
www.youtube.com/watch?v=NrqhdjfMqgw (http://www.youtube.com/watch?v=NrqhdjfMqgw)
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And of course Mr Stein's refreshing honesty and wonderfully laissez-faire approach to all he encounters
I loved the way, at the end of the series, he still champions Madras powder and BIR food
I think he knows that although authentic Indian recipes are fantastic, good BIR can hold it's own any day, against anything
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good BIR can hold it's own any day, against anything
Good, i.e. old style BIR, is better than any traditional curry I've ever tasted.
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Good, i.e. old style BIR, is better than any traditional curry I've ever tasted.
Are you comparing BIR with traditional Indian food as prepared in Britain, Santa, or with traditional Indian good as prepared in the sub-continent ?
** Phil.
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One thing I have learned from this series (immensely enjoyable) is 'home style Indian cooking' is not far removed from BIR style. Obviously base gravy is not used in home style because time issues are not a problem at home, but the rest is pretty similar.
Rick Stein done a good job but it would have been great to have someone with expertise in the BIR style field to do this series; I think we would have learned a lot more.
I have purchased the book and I look forward to cooking some of the recipes, with a BIR style,
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Although I did enjoy the series, and bought the book, I found it a bit disappointing that the Rogan Josh with the per-cooked mutton did not make it into the book. Neither did the Lucknowi fish curry that he heaped praise upon.
I am sure he has enough info for a second book with a few of the more obscure curries within.
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Really enjoyed the series and book. Started to learn some of the history of India. If the telly do something again along the same lines I'd like to see Sanjay (vahchef) hosting it. That would also make for quality entertainment!
Rob :)
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We watched this recently and loved it, very interesting series...and yes, needed a good curry afterwards too ;D
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I know this is a very old thread but it seemed to be the best place to post.
I managed to buy 2 whole legs of lamb the other day for a bargain price. I can never walk past reduced price lamb. I boned them out and froze one. It's a very wet and "inside" day today so the other leg is currently being transformed into 2 of Rick Stein's dishes form the India series and book. Boned out I ended up with 1.945 kg of diced lamb chunks. Close enough to 2 X 1 kg dishes.
I'm nearly finished the Mr Singh's Slow-cooked Mutton (Lamb) Curry with Cloves and Cardamom and the other half of the leg is marinating in the fridge in preparation for the Cochin First-Class Railway Mutton (Lamb) Curry, which I've timed to start right after the first one is done. These will be rested tonight and eaten for tomorrows nights dinner.
I've cooked the Mr Singh's Curry in the stove-top pressure cooker but I'm only putting the pressure on for the final 40 minute stage after the Tomato, Cloves and Cardamom go in. I've just done this right now so 40 minutes to go. I'll pressure cook for 20 minutes, allow to de-pressurize then reduce it with the lid off for 10.
I've made a few additions to the Railway Curry after reading through a few other recipes for Railway Curry. I'm going to include some Fennel seed and a Black Cardamom and I'll be putting a couple of chunked potatoes in the casserole dish for the oven cook at low heat for 3 hours.
Very much looking forward to tomorrow night. I'll be cooking a mixed veggie curry, Pilau Rice and Naan to accompany. If I feel inclined later this afternoon I may try to make up some home-made Samosa. I have some lamb mince and peas in the freezer so I'd possibly do some meat and some Aloo for the vegetarians.
The house smells wonderful.
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Man, if you need a British butler, I?m happy to work for food...
Robbo
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Sounds very interesting, Livo, but I am intrigued by the fact that you started by boning (or should that be "de-boning" ?) the lamb. Do you not find that you get a more intense "lambey" flavour if you leave the bone in ? Or is it just that you don't have a band-saw and didn't fancy cutting through the bone with a hacksaw ?
** Phil.
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It's true that, on principal, meat is better cooked on the bone (and under skin, for that matter, where applicable) as the bone (specifically of course the marrow) adds flavour. Shame to waste it livo!
Mind you: What. A. Feast.
Much leftovers?!
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Man, if you need a British butler, I?m happy to work for food...
Robbo
You would have enjoyed your pay this week. :smiling eyes:
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Phil, I have a bandsaw but I don't use it for meat or fish. I agree that cooking the bone does add flavour. Unfortunately I'd already passed the bones to my daughter's partner for his dog. The Mr Singh recipe (in written form) called for off the bone, but I did go to the market to see if there were any lamb bones. There wasn't but the dishes turned out just fine. No doubt the original was with bone and from memory there was discussion of it being a male goat. The recipe for Railway said shanks which would be delicious.
Surprisingly, my son, daughter and wife all preferred Mr Singh's curry. I can't say I did as I enjoyed both. Mr Singh's curry is interesting because there's next to nothing in it, except chilli. A very meaty comfort food curry and being slow-cooked and finished under pressure it had the melt in the mouth lamb texture. I reduced chilli for my family as usual.
Plenty of leftovers Onions. I made our favourite Navratan and the meat and Aloo Samosa. They are a lot of work but very tasty. I'll post links to the recipes I used in an appropriate thread.
(Phil, to "bone out" a piece of meat or chicken is the same as to "de-bone". Down here a person would ask a butcher, "Would you bone that out for me please?" and the result would be considered as being "boned out".)
A True Australian Story. I was an Industrial Arts Teacher with access to typical workshop machinery, as were my colleagues. One Summer, a week or so before school resumed, one colleague, let's call him Craney (real name), went fishing and was lucky enough to catch a prized 30 kg Jewfish (Mulloway). Quite a large creature and a prized catch. He decided that the best thing to do was to take it to school and use the Band-Saw in "his room" to cut it up. The unfortunate thing is that he didn't see the need to clean the Band-saw, and being in a parquetry floored room it was hardly designed for water, so he just left it. When the school term resumed the following week, in 40'C heat, there was a small problem. I have never used a shop band-saw for food. My family used to run a seafood shop and the local butcher used to balk at fish unless there was something in it for him.
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"there was a small problem ...". I think that qualifies for Meiosis of the Year award ! I remember the first time I watched a butcher from the sub-continent using a band saw to cut through goat
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Yes. I've watched butchers cut meat with the entire cutting range of the saw exposed. Extremely contrary to all of my training in safe operation of machinery.