Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: tommy99 on July 04, 2014, 11:44 PM
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I have just had a BIR Rogan Josh and there was definitely a lot of smoked paprika in it.
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I've tried smoked paprika in many curries and it's definitely not a BIR ingredient in my experience. Did you think it tasted better with the smoked paprika?
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I have just had a BIR Rogan Josh and there was definitely a lot of smoked paprika in it.
How do you know, especially as you use the word 'definitely', implying 100% certainty.
It's not an ingredient like cinnamon sticks, coriander leaf or whole cloves which are easy to identify from their shape. Other ingredients and/or techniques could produce a smokey flavour.
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I have just had a BIR Rogan Josh and there was definitely a lot of smoked paprika in it.
I've not tried the smoked paprika yet
But I was in a local Asian shop and needed ordinairy paprika
I was offered the smoked stuff, so it is being used
The lady in the shop kept calling me "sweetheart"
I quite liked that
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Have used Spanish smoked paprika in mix Pwdr for adil balti. Had no normal stuff.
It does work quite well. I was cooking on my kitchen hob.
I could imagine some bir using but price (even off ebay) would put most bir off. Have never seen in Asian store.
For me that smoked flavour is better added by high heat. A rogan is ideal dish too.
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An old thread this but just to add that I was able to tell it was smoked paprika because I often cook Paella and Patatas Bravas. I think the BIR chef had put way too much of it in the Rogan Josh so it was very obvious.
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An old thread this but just to add that I was able to tell it was smoked paprika because I often cook Paella and Patatas Bravas. I think the BIR chef had put way too much of it in the Rogan Josh so it was very obvious.
So not to be recommended?
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An old thread this but just to add that I was able to tell it was smoked paprika because I often cook Paella and Patatas Bravas. I think the BIR chef had put way too much of it in the Rogan Josh so it was very obvious.
Many thanks for your additional insight. I'm now convinced you were right.
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An old thread this but just to add that I was able to tell it was smoked paprika because I often cook Paella and Patatas Bravas. I think the BIR chef had put way too much of it in the Rogan Josh so it was very obvious.
So not to be recommended?
I really didn't like so much smoked paprika in the Rogan Josh that I had.
However, the BIR is very highly rated (and their prices are higher). I wouldn't be surprised if they do such things to make themselves a little bit different to standard BIRs.
I have found that a Jamie Oliver Rogan Josh paste recipe contains smoked paprika:
http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes/ (http://www.jamieoliver.com/recipes/recipe/easy-homemade-curry-pastes/)
I notice that recipe contains equal amounts of paprika and smoked paprika. That is what I do when cooking paella.
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A long time ago in a county far far away, I bought smoked paprika from a supermarket. It was utterly gopping. :-\
Recently I went to Sweet Mart in Bristol and they had smoked paprika in bags.
Very nice and much more subtle than the horrible supermarket rubbish.
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I use La Chinata smoked paprika 'Hot'. It works very well mixed 50/50 with standard paprika. You only need a tiny amount else it can ruin a dish.
http://www.lachinata.com/index.php/smoked-paprika-powder/tin-70-gr-d-o-hot.html (http://www.lachinata.com/index.php/smoked-paprika-powder/tin-70-gr-d-o-hot.html)