Curry Recipes Online
British Indian Restaurant Recipes - Starters & Side Dishes => Starters and Side Dishes Chat => Topic started by: tommy99 on December 29, 2014, 08:19 PM
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I had a great Tarka Dal from a BIR take-away and I saw them take a lot of sliced garlic from a container. The container had a label on it for something else.
I could see that none of the bits were stuck together.
How do they do the thinly sliced garlic, do they fry it off before storing it?
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Buy it from an oriental supermarket for next to nothing.
** Phil.
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Buy it from an oriental supermarket for next to nothing.
** Phil.
Does it come ready sliced?
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Does it come ready sliced?
Sliced, browned and dried. Try Wing Yip, Croydon, or your nearest Chinese supermarket.
** Phil.
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Does it come ready sliced?
Sliced, browned and dried. Try Wing Yip, Croydon, or your nearest Chinese supermarket.
** Phil.
Thanks.
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Does anyone know how to get the best from the dry sliced that phil refers to.
I've never tried adding them after the base has gone in. Perhaps need to. I've tried pre frying and pre hydrating without success.
I've used the zaal method for producing 'blackened" garlic slithers - the right moment.
I do think BIR might well use the dried version where "brown" garlic will do.
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tried a thumb and 4 finger large pinch (~1 htbsp) of the dried garlic flakes in south indian garlic (made 2 off).
it worked quite well adding just after the base had gone in. the slither still has some texture.
it says on the packet, "unleash the taste". there was no taste from the flakes - or not that i could make out. it's a long way short of the zaal garlic for sure.
worth a try. it would be more for looks that taste - they look nice in the curry.
Zaal garlic for me.