Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: chewytikka on September 12, 2013, 02:26 PM
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BIR Garlic King Prawn - Jinga Roshun
A video grab of four Bengali Tiger Prawns, getting the curry treatment.
If your really interested in learning this curry art, watch the chefs cooking/pan technique.
Cooked in a Restaurant Kitchen not a TA, same kit, but a step up in quality.IMO
I love this dish, as the garlic cloves are left whole and melt in the mouth.
cheers Chewy
http://youtu.be/AoEGqdl6tZg (http://youtu.be/AoEGqdl6tZg)
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Very instructive, Chewy, but right at this minute - blow the technique! I could murder a plate of that Jinga Roshun right now! :)
Seriously, though, a very good example of how to get it right.
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It almost looks like the prawns are being cooked for too long, but I bet they are still succulent ;)
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Totally agree GA, exactly what i thought when I was doing the vid.
When I sat down to eat, I was expecting overcooked Prawns,
but no, spot on, really meaty very much like Lobster.
Surprising, as I would never cook them as long at home.
The wonders of BIR ;) ;D
cheers Chewy
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Nice up - looks a great dish
best, Rich
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When I sat down to eat, I was expecting overcooked Prawns,
but no, spot on, really meaty very much like Lobster.
They were obviously precooked so what method was used? Fried? I wonder does this have a bearing on how much post precooking you can give them before they turn to rubber?
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looking forward to studying this dish.
my current fav restaurant (North Street Rawtenstall) makes this dish spot on. trouble is they only list is as, "medium dish cooked with extra garlic to a thick sauce".
many thanks for the post chewytikka.
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anyone spotted anything more in the way of ingredients for this dish:
oil
Service onion/green pepper
Garlic whole clove
blended Tin toms
Mix
Green paste (chilli sauce or hari)
Sliced Red pepper
fresh herb (coriander or parsley)
water
Base
i can't really think what's the main flavour in this dish (other than the garlic). hence i'm not sure for example if the green sauce is chilli or hari. i also can't decide if the fresh coriander is in fact parsley. i know this sounds daft but the restaurant dish i know is not the normal BIR taste (ie what the listed ingredients would taste like) hence gut feeling would say hari and parsley.
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Is the green paste, Minced Coriander paste it looks just like it. I say coriander paste because no mention of chilli in the name of the dish.
I have made prawn dishes and used Minced Coriander paste myself just adds that vinegary taste, the one by Rajah
http://www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Minced-Coriander-Paste.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-Rajah-Minced-Coriander-Paste.html)
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Just read a couple of your posts :D
You often remind me of the mad professor/alchemist of cR0 Jerry. LOL ;D
Having this dish tonight, Yum :P
oil (correct)
Service onion/green pepper (correct)
Garlic whole clove (correct, 3, but blanched in the deep fat pan, until slightly browned)
blended Tin toms (correct)
Mix Powder (correct)
Green paste (chilli sauce or hari) No = (Minced finger Chilli and Coriander+ Chefs secrets)
Sliced Red pepper) No = one sliced Bullit Chilli
fresh herb (coriander or parsley) = Fresh Coriander
water) No = More Oil/ splash
Base (correct)
Hope this helps
cheers Chewy
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Chewy,
many thanks for responding - appreciated.
i could not work out how the garlic was done - i know they would not cook out if raw and felt they had a tinge of brown but was at loss as to how.
it's good you confirmed the herb as i would have been down blind alley otherwise.
i will ask as the restaurant where i have this dish what the main flavour is to try and tease out what that "chefs" magic is.
if this dish is like the one i've eaten then very jealous. i can only describe as very good quality madras but with a very unusual taste.
ps i can understand the prof but nothing like in real life but my mind is very logical and work ethos has probably taken over my cooking approach
very best wishes,