Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: chewytikka on August 30, 2013, 12:47 AM
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"Curry and Chips" - on one of my new bin lid plates
Chicken Tikka Rezala with extras, cider vinegar, fresh Naga and Tomato.
(http://www.curry-recipes.co.uk/imagehost/pics/1f7c44f2406b0a89bb3e5e80cc1428a5.jpg) (http://www.curry-recipes.co.uk/imagehost/#1f7c44f2406b0a89bb3e5e80cc1428a5.jpg)
Hot, spicy and tangy with a black pepper aftertaste. yum :P
cheers Chewy
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Nice looking curry there chewy but also nice chips, were they from the chippy or have you mastered the black arts of the double fried chip at home? Biggest problem I have is finding the right variety of potato as the results of home made chips seem so influenced by the spud itself.
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Now you're talking :) ... it's pictures like this that inspire me to cook BIR; perfection on a plate ;D
Cheers,
Ken
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Looks delicious, Chewy! Just needs a few extra chips to help mop it up! :)
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Looks absolutely delicious CT.
I do love your Rezala recipe, cooking it now for a few friends has i type this.
If anybody hasn't tried it yet you must it's excellent.
Cheers CT.
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Looking for chewys rezala recipe cant find it can any body help please
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Looking for chewys rezala recipe cant find it can any body help please
The video won't embed so heres the page with it on
http://vimeo.com/mikestyne/videos/page:1/sort:date (http://vimeo.com/mikestyne/videos/page:1/sort:date)
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Thanks for the kind words guys :D
Naga
Plenty of chips hiding under the curry ;D
Hi NJ
Totally agree with the problem of finding a good potato for chips, it really is pot luck most of the time.
Supermarket potatoes are the worst, the big three are terrible for any veg, IMO.
Aldi/Lidl are much better, but the most consistent are open markets and getting down to basics, the local independent corner shop.
These were the corner shop variety, the guy buys big sacks from the wholesale market
and bags them up into smaller plastic bags with the "Selected Potatoes" tag.
Pot luck on the variety, but these look like sorted chippers and all quite uniform in size. They did make excellent chips, double cooked as you said.
(http://www.curry-recipes.co.uk/imagehost/pics/d978e48b8cfe2670d24418958b86b5f5.jpg) (http://www.curry-recipes.co.uk/imagehost/#d978e48b8cfe2670d24418958b86b5f5.jpg)
cheers Chewy
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Cheers gav just watched the vid looks good, will give it a go soon
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Hi Chewy,
Any chance you could enlighten us with the Zal Jhool recipe. That looked lush and with the roasties I could just die and go to heaven. I'm about to have a go at your base this weekend and try a few of your recipes. Can't wait.
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What kind of frying temps and durations did you use for the chips chewy, or was it a bit less scientific than that? Also how long do you wait between fryings?
It's just they look spot on so I assume you have your technique down
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Great looking plate of food Chewy.
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Been drooling over that plate of benchmark curry n chips for days now!
Rob :)
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Been drooling over that plate of benchmark curry n chips for days now!
Rob :)
Me too, although I do love the rice, both of Chewy's recent efforts with the chips and the roasties are just happiness on a plate. Either one with a few quality lager type accompaniments. :P :P :P
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Potato Update:
I asked the corner shop guy about his potatoes, what variety etc
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That's given me some inspiration for this evening.
I made up a batch of your 3h base, but added a kilo of chicken thighs to get some stock in the mix. This was really hard work to sieve down, but tastes really good.
I wasn't planning on curry tonight, but then I saw the chips. My missus has never sampled the delights of Madras and chips...might be my lucky night.
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Hi NJ
I just use a cheap deep fat fryer, don't trust the temp gauge, where it says 160, I go for 180.
Up to temp - chips in, close lid, to trap the moisture. Leave as is and cook for 4mins.
Lift basket out of oil, shake, chips should have a bit colour, but be still hard.
Important bit - leave the basket on the rest above the oil and cover with the half closed lid
I usually use a dishcloth as a weight, to keep the hinged lid half closed.
Let the chips sit there and soften for 5mins or until your finishing up cooking your curry.
To finish, chips back in, no lid this time, cook in the hot oil for 3mins or until the chips start to
brown and crisp and importantly all float on the top of the oil.
You will know there good by the look of them, or just test one by squeezing it between finger and thumb.
N.B. The final 3min cooking needs your attention, many times I've been distracted and gone back to a basket of
completely browned chips, which is not good.
cheers Chewy
Thanks chewy, being able to cook good chips from potatoes is one of those valuable but elusive skills which sometimes does elude me. I've had good results with potatoes microwaved for 6 mins then rested for 2 mins and sliced into wedges, then deep fried for 4 mins on 180 or so, but very variable according to the type of spud (which varies so much from the supermarket, even for identically marked bags).
But can I clarify - when you said "where it says 160, I go for 180." Does that mean you are setting the thermostat on your fryer to 160 but you actually think it's probably heating the oil to 180 C, or vice versa? Also, you're starting with peeled and sliced potatoes with no pre soaking, patting dry, etc? And both fryings are carried out at the same temp.?
There are many website and YouTube videos claiming a definitive method to cook "the perfect chip" but I've had disappointing results with most.
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The link doesn't work but I've had perfect results usingh this method. I don't even have a deep fat fryer.
"As my control, I'm using a recipe developed by chef Mark Hix for the British Potato Council (pdf), on the grounds that it seems fairly standard in terms of method and ingredients and, thanks to the BPC has a pleasingly official ring to it. The potatoes are peeled and cut into 1cm thick chips. These are washed, dried and par-boiled, then drained and left to cool. The chips are then blanched in a pan or fryer of oil at 120C until soft, but not coloured, and then patted dry. At the last minute, they go back into the pan at 160C to crisp up ? according to David and Si Hairy-Biker, who look like chaps who enjoy a good fish supper, double-frying is "the secret of good chips"."
From a Guardain article on the perfect fish and chips.
http://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/29/how-cook-perfect-battered-fish (http://www.theguardian.com/lifeandstyle/wordofmouth/2011/sep/29/how-cook-perfect-battered-fish)
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This cheap fat fryer doesn't seem to get as hot as I like it, so I just set it higher to compensate.
At the same temp throughout 180 (which is probably 160.)
I just cut the chips, then quickly wash the starch off, drain and shake the excess water off,
sometimes I pat them dry a little, mostly I don't bother and put them straight in the fryer.
The first time i've ever timed and documented what I do when cooking chips.
Perfect I doubt, can't imagine there is such a thing. To many variables ;)
cheers Chewy
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Thanks chewy. When you run that into the ground the asda "professional" DF300 fryer at
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Thanks chewy. When you run that into the ground the asda "professional" DF300 fryer at
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Wow, gorgeous dish there Chewy. I'm not huge into cooking chips at home, but this picture certainly makes me want to try.
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I never have chips at home but do them regularly at work. 150
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Don't follow all this double-fry nonsense. Onion bhajis yes, chips, no. All you need for proper chips are quality spuds (e.g. maris piper) and a good quality sunflower/vegetable oil, or beef dripping. The oil needs to be very hot. The moisture in the chips must also be removed as much as possible before cooking. Lay the chips out on paper towels and agitate them, vigorously. Them, more paper towels. As my mum told me, if you don't, the chips will be soggy, and it will also ruin the fat. This is how it was done in Manchester, the home of the chip butty.
Rob :)
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Manchester, the home of the chip butty.
Rob :)
Prove it ;D ;D. I thought the word butty originated in Liverpool ::)
Plus cooking chips at work would be impractical in a single fry. Double fry all the way unless your Heston Bloomingfly ( or what ever he's called) and you have to go one better
http://www.redonline.co.uk/food/recipes/heston-blumenthal-triple-cooked-chips (http://www.redonline.co.uk/food/recipes/heston-blumenthal-triple-cooked-chips)
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I used to double-fry (160oC/190oC) but now I slice, par-boil, cut into chips and fry until golden, and find this almost impossible to foul up, whereas with double-frying the final colour (and therefore taste) was very variable. I use Albert Bartlett's Roosters, my potato of choice for virtually everything.
** Phil.
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Manchester, the home of the chip butty.
Rob :)
Prove it ;D ;D. I thought the word butty originated in Liverpool ::)
Plus cooking chips at work would be impractical in a single fry. Double fry all the way unless your Heston Bloomingfly ( or what ever he's called) and you have to go one better
http://www.redonline.co.uk/food/recipes/heston-blumenthal-triple-cooked-chips (http://www.redonline.co.uk/food/recipes/heston-blumenthal-triple-cooked-chips)
There's been a lot of debate over the years concerning the origin of the chip butty. My understanding is the butty was first assembled in Manchester, or possibly Stockport. Apparently, it is the kebab butty that belongs to Liverpool, or Rotherham.
Rob :)
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Double Fry
The best chips in a chippy are on a slow day, lying in the hopper, cooling, waiting to be used.
Customers come in, The Fryer (person) cranks the pan on full tilt, scoops the chips out of the
hopper back into the hot pan for a couple of minutes and out. Golden crispy goodness, can't be beat!
I know this because I was that Fryer ;D ;D I grew up in seaside Fish & Chip Restaurants.
By the end of the day, I would either stink of beef dripping or a peculiar sickly sweet Ice cream odour,
or with sugar hair and nostrils, off the candy floss counter. If I was really lucky, all three ;D ;D Those were the days. Mary Hopkins ;D
cheers Chewy
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Double Fry...I know this because I was that Fryer ;D ;D I grew up in seaside Fish & Chip Restaurants.
I'm convinced. Do you agree with the temperatures suggested by others for the two stages?
And what's the very best oil type for the ultimate chip flavour? Beef dripping?
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George
I don't do, perfect, ultimate, the best ever, better than - its just chips!
I've written down how I cook chips for the first time in my life, if you want to try it be my guest.
Beef dripping (old school) maybe the best and worst, memories of starting the day,
bringing the boxes of dripping from the storeroom, which I could hardly lift,
about a 15inch cube. Opening the box, cutting off the polythene wrapper and dropping it into the pan to melt.
Going about the my business and prepping all the other jobs I had to do, thats when it hits you,
"THE SMELL" for me one of the worst odours on the planet. If you've smelt death, this is not that far away.
Once you've smelt the first heating of beef dripping, it will stay with you a lifetime.
The cleaning of the pans was not my favourite task either, filling buckets with spent gunky dripping,
up to my elbows in grease. lol, ;D
Funny thing is I can't remember what I did with it, but it probably went in the pigswill bin.
Anyhoo, The self same Restaurants have moved with the times and use vegetable oil these days
and also use oil filtering machines, which saves loads of oil money and eco friendly.
The same drum of oil can be filtered at least 5 times before its spent, then it powers someones Landrover.
Here's a couple of videos of the filtering machines and N.B. the carbon that is filtered out.
Do you really want to make your curry with old chip pan (seasoned oil) Julian Voight, Haldi style. ;)
cheers Chewy
http://youtu.be/Z4AXvl1yDwM (http://youtu.be/Z4AXvl1yDwM)
http://youtu.be/8HBliAmzgwY (http://youtu.be/8HBliAmzgwY)
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Hi NJ
I just use a cheap deep fat fryer, don't trust the temp gauge, where it says 160, I go for 180.
Up to temp - chips in, close lid, to trap the moisture. Leave as is and cook for 4mins.
Lift basket out of oil, shake, chips should have a bit colour, but be still hard.
Important bit - leave the basket on the rest above the oil and cover with the half closed lid
I usually use a dishcloth as a weight, to keep the hinged lid half closed.
Let the chips sit there and soften for 5mins or until your finishing up cooking your curry.
To finish, chips back in, no lid this time, cook in the hot oil for 3mins or until the chips start to
brown and crisp and importantly all float on the top of the oil.
You will know there good by the look of them, or just test one by squeezing it between finger and thumb.
N.B. The final 3min cooking needs your attention, many times I've been distracted and gone back to a basket of
completely browned chips, which is not good.
cheers Chewy
I've played with this method to see what works for me and my fryer. Couldn't get them to soften up right by resting them above the oil for 5 mins so I've worked out a routine which works nicely for the Maris pipers I can source around these parts. It's just a tweak to Chewy's method as follows:
- peel and slice 400g of Maris piper potato and rinse them
- Fry 160C for 4 mins and shake off excess oil
- Microwave, covered, at 100% 800W for 2 mins then uncover (they are now steaming hot) and rest for 3 mins
- Fry 170C for 3 mins
For Maris pipers and my fryer this works great to give me crisp chips with soft insides
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They look very good, NJ -- just the colour I like mine to be (i.e., not too brown). I used the microwave idea when I had left-over (and lightly cooked) chips from my local fish-and-chip shop -- I re-heated them in the microwave oven for one minute, then straight into hot fat at 190oC. Worked very well indeed.
** Phil.
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I hope you've got a curry to put them with Chris. Look mighty fine tasting chips mate :P
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I hope you've got a curry to put them with Chris. Look mighty fine tasting chips mate :P
Night off from currying tonight, I tend to stick with rice and naan for curry anyhow. I paired my chips with Clifton Springs chicken wings courtesy of chef John on YouTube:
http://youtu.be/Ht7mK5dX0es (http://youtu.be/Ht7mK5dX0es)
... But i deep fried the wings since the fryer was fired up. No curry but there was some Mr Naga used in the sauce and the result was fantastic - recommended! :)
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Double Fry
The best chips in a chippy are on a slow day, lying in the hopper, cooling, waiting to be used.
Customers come in, The Fryer (person) cranks the pan on full tilt, scoops the chips out of the
hopper back into the hot pan for a couple of minutes and out. Golden crispy goodness, can't be beat!
I know this because I was that Fryer ;D ;D I grew up in seaside Fish & Chip Restaurants.
By the end of the day, I would either stink of beef dripping or a peculiar sickly sweet Ice cream odour,
or with sugar hair and nostrils, off the candy floss counter. If I was really lucky, all three ;D ;D Those were the days. Mary Hopkins ;D
cheers Chewy
Did you ever soak your chips in drywite back in the day? Seems to be in vogue now to soak the uncooked chips in sodium metabisulphite for 15 mins. Wonder if the customers know they are eating a known toxic irritant ?
6mins 40s into this video: http://youtu.be/zQuk5GFyivw
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Drywite has been in use in chip shops for years as far as I am aware. Never made me feel bad, :)
And natterjaks chips a few posts above look desperate for a madras to go with them. ;D
And having another think about it, my wife is always saying I'm an irritant :-\.
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Drywite has been in use in chip shops for years as far as I am aware. Never made me feel bad, :)
So is it a trade secret, separating professional results from those we mere mortals can achieve, or just a way of stopping chips blackening when large batches are being used?
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Answer 'B'
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Maybe I won't get myself some then.
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Pretty duff video
Yes, I sure did use Whitening (completely harmless, unless you drank it neat out of the bottle)
I also used to polish up pennies with Heinz tomato ketchup, things you do when your a kid.
Anyhoo the way your always downsizing recipes, hardly any point using potato white
for 6 chips ;D ;D
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Anyhoo the way your always downsizing recipes, hardly any point using potato white
for 6 chips ;D ;D
;D ;D ;D ;D ;D
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;D :-* thanks CT. I'm quite into big batch cooking actually and never cook fewer than ten curries at a time. It's just new, unproven (to me) recipes which I prefer to try on a small scale, before going into production so to speak.
Well ebayists will send you a kilo of sodium metabisulphite for less than a tenner so I'll give it a try on my six chips and see if I die or not.
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Well ebayists will send you a kilo of sodium metabisulphite for less than a tenner so I'll give it a try on my six chips and see if I die or not.
The Drywite site says you can treat 1 Tonne of chips for under a
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Nearly enough to keep CT in midnight suppers for a month...
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Nearly enough to keep CT in midnight suppers for a month...
Debatable ;)