Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: chewytikka on February 22, 2015, 05:26 PM
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Chewy's Jhal Frezi 2015
After cooking quite a few Baltis lately, I thought I
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first class looking dish there chewy
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Fantastic looking curry and I will watch the video later when I get time. Thanks for the updated recipes
Lou :)
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That looks great Chewy. Theres some top looking dishes appearing on here lately.
And nice to see Vimeo embedding nicely now.
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True class there chewy
As Gav said there's a lot of top looking dishes appearing on here lately
We all nead to up our game ;D
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Looks like a top notch ruby mate.
London.
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Would not expected anything less from you CT ;D Think i might have to revisit this dish yet again. It's gotta be 10 /10 or possibly more ;)
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Looks excellent as always, Chewy. Very well presented too. I'm a bit stuffed right now, but I could squeeze some of that Jhal Frezi in, I reckon! :)
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Fantastic dish mate and cheers for putting the recipe down there too. Looks great! I can't wait to find time to get cookin it.... I'm starving now!!
Mr. Punter
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Out of interest Chewy, what are you diluting your tomato pur?e with? Water I'm guessing! I feel I might be starting to get a bit crazy now I'm asking these sort of questions... Lol. But I still want to know. Cheers.
Mr. Punter
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Excellent looking dish once again, Chewy, porn !!!! and thanks for sharing the recipe.
This one may well get an airing for the Friday curry club this week :)
I always dilute tom puree with water Stuart
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Chewytikka,
Fantastic post - star man for me.
That Karahi is my small balti pan and I love it to bits. I actually don't have the wooden block and have to leave it on my gas hob to serve (been going to make for too long)
Have adopted your red masala - love it. Rev 1 going to take some beating.
Not made jalfrezi for a while and can't even think whoes recipe i use. Defo will try yours on next base
Cherry toms look the business too
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Stuart,
From memory Chewy's tomato puree dilute is 1 part tomato puree to 3 parts water, Hope this helps.
London.
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Thanks for the good feedback All ;D
Tomato puree dilute, No probs Mr.Punter, the ratio has been asked many times.
Yes, just
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Thanks for the info all... Cheers
Mr. Punter
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London. You in London?
Mr. Punter
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London. You in London?
Nothing gets pass you Stuart. ;D
London.
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Love your recipes chewy :)
Easy to follow ingredients & instructions, results are spot on as well.
Will be having a crack at this tomorrow.
BTW. what's the ratios for green chilli paste ?
cheers
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It's a Chewy night for us, chez Naga!
For starters, it's charcoal-BBQd chicken thighs marinated Chewy's Tandoori-style (http://www.curry-recipes.co.uk/curry/index.php/topic,13620.msg115768.html#msg115768) followed by Chewy's Jhal Frezi 2015 above.
I'll maybe thrown in some spiced onions and red dip for the starters, but the pakora/bhajis will have to wait as I found too much inappropriate perambulatory protein in my gram flour!
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That
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Hi Chewy. I also made your Jhal Frezi yesterday. As you know I'm a Tandoor freak so not made many wet curries before, only traditional Indian style ones. So I thought it's about time to make the jump to BIR. It's obviously quite expensive to purchase everything you need but I finally did it. Got the Ali Pan an all! I found my previous years experience of cooking traditional Indian very useful when converting to BIR but I've got to admit "it was scary" by that I mean; how can the base curry gravy that tastes pretty horrible on its own give a good result? Same thoughts for a lot of the other ingredients ie. The pre cooked Chicken! My head couldn't get round the thought of: All these ingredients cooking for only 10 minutes? How can you get a good flavour from that? BUT it work brilliantly, everybody love it, including me and I'm my worst critic, as many dishes have gone in the bin as gone in me!
So thanks very much for the detailed recipe.
Just one thing Chewy, As good as it was, it had more of a mat finish rather than a preferred shinny/glossy finish. Any pointers mate?
Mr. Punter
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how can the base curry gravy that tastes pretty horrible on its own give a good result?
You must have gone awry on the base at some point because virtually every base I've tried has a pleasant, if not wonderful, taste.
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how can the base curry gravy that tastes pretty horrible on its own give a good result?
You must have gone awry on the base at some point because virtually every base I've tried has a pleasant, if not wonderful, taste.
I agree a good base should taste like a lightly spiced veg soup, I could eat my base as it is. Which recipe did you use for your base?
London.
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I used the following base gravy. I can't remember from where exactly but from a YouTube video. Filmed in a restaurant by CBM I think:
BASE GRAVY
STAGE (1).
VEGETABLE BASE: BOIL : ONIONS, POTATOES, CARROTS, GARLIC & GINGER PASTE, PEPPERS, CORIANDER ROOTS & STEMS, MOONG DAHL, COCONUT BLOCK, TIN TOMS, TURMERIC, GHEE, OIL & WATER AND SALT.
STAGE (2).
AKHNI STOCK: BOIL : ASIAN BAY LEAVES, CASIA OR CINNAMON STICKS, GREEN CARDAMONS, BLACK CARDAMON, 1 tsp FENNEL SEEDS, 1 tsp CUMIN SEEDS.
STAGE (3).
TOMATO BASE: PUT OIL IN PAN AND HEAT UP. ADD GARLIC & GINGER PASTE THEN ALMOST STRAIGHT WAY ADD BLENDED TIN TOMS. ADD CURRY POWDER. COOK A BIT. ADD WATER. KEEP COOKING.
ADD AKHNI STOCK (2) (STRAIN IT) TO VEGETABLE STOCK (1) - NOW BLEND TOGETHER.
ADD NEW BASE GRAVY (1) & (2) TO TOMATO BASE (3) AND STIR IN TOGETHER AND KEEP COOKING. WHEN ITS ABOUT DONE ADD CARNATION EVAPORATED MILK, STIR TOGETHER AND SWITCH OFF HEAT.
ITS DONE.
Mr. Punter
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I made 40 litres of this first time round and threw the lot! Lol.... Second time I paid closer attention to quantities, it's better, my wife says it's good but I'm not convinced! I think it's too busy! FYI : In the past with when making traditional Indian curries used to westernise them a bit by using Onion gravy: Onions, oil, water & salt. That was/is almost nice enough to eat as a soup. Who's gravy are you using at moment PLS?
Mr. Punter
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(http://tapatalk.imageshack.com/v2/15/03/06/70bb0c2465c64d1f416290260c09c3f8.jpg)(http://tapatalk.imageshack.com/v2/15/03/06/351c5324638f920903953cdc278df42e.jpg)
Mr. Punter
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I use Chewy's base cooked in a pressure cooker made with his mixed powder, there's a vid somewhere on the forum. To precook your chicken just put chicken breasts in the base for the final simmer. Chewy's base should look something like this when finished.
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Looks like a nice ruby mate, well done.
London.
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(http://tapatalk.imageshack.com/v2/15/03/06/a56f3defdc2c3efecd9ffb96f2e8c19d.jpg)
Mr. Punter
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Cheers. But I'd prefer it with a glossy finish. My base looks like this: too orange due to the AKHNI I guess. OK cheers London, looks like another lot for the toilet! I'm gonna go off and find Chewys Base and start again. I'll be back in a week. Cheers.
Mr. Punter
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Not due to AKHNI rather too many toms!
Mr. Punter
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Here's the link mate with both methods of cooking.
London.
http://www.curry-recipes.co.uk/curry/index.php/topic,5635.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,5635.0.html)
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Cheers. Appreciated.
Mr. Punter
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Base looks fine to me mr P
Would be better to see a bit of oil separation though. Perhaps keep it on a low simmer for a couple of hours?
Regards
Mick
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Base looks fine to me mr P
Would be better to see a bit of oil separation though. Perhaps keep it on a low simmer for a couple of hours?
Regards
Mick
I don't think more cooking will improve the flavour that much.
London.
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Well I tried Chewy's Jhal Frezi 2015 for lunch today with a bought roti. Made with a bit red onion and plenty of fresh green and red pepper and fresh chillis. Thanks Chewy it was delicious and ended my withdrawal symptoms I've been having due to lack of curry this week.
(http://www.curry-recipes.co.uk/imagehost/pics/f1427d7324cb7daf8e64dfc565b3bb0e.jpg) (http://www.curry-recipes.co.uk/imagehost/#f1427d7324cb7daf8e64dfc565b3bb0e.jpg)
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My pleasure Gav and thanks for the supplies and doing the washing up. ;D ;D
Mr Punter, If you follow the recipe and start your final dish off with enough oil, you won
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You just know that tastes good :)
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Well I definitely do ;D ;D (or even did)
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I'm saving my self for tomorrow
A trip to Tooting a pakistani restaurant has had very good reviews
Going for a large takaway ;D
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Hi Secret Santa - yes think you're right - Thanks.
Mr. Punter
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Mick - thanks. FYI: I'd already stirred-in the oil and started a second boil which I've since learn't is a mistake cos you should keep the oil for future Curries! Unfortunately my wife has put the kybers on me cooking indoors at the moment! Stinking the house out & heavy cooking destroying the domestic cooker and extractor!!! All true but a man must do what a man needs to do right? I must cook outside in the garden on my Wok Burner. Sounds a bit flash but the reality is that it was ?110.00 a couple of years ago and gives an output a 1/4 of power of a true Wok Burner! But on low it's still too powerful to give a simmer - more like a furious boil!!!! So I'm up against it mate!
There are probably hundreds reasons why my Base is not right. I know it's down to me but trying to work out which part(s) So thanks for your input. Cheers mate
Mr. Punter
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Gav - your a lucky bugger for two reasons: 1st. Your curry looks amazing and 2nd: you live next door to Chewy....
Mr. Punter
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If you got oil separation then the gravy is ready. Theres nothing wrong with stirring the oil back in either imo
Regards
Mick
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Mr. Chewy - thanks for that mate. Tip noted.
On this subject/thought I have one last worry! : I'm a big believer of burning (not literally) the spices. ie. Fry onions 30 mins plus until brown, add G.G. Then powders... Push back and add hot water to deglaze. Repeat, repeat. In other words: cook the hell out of it! Could this technic cause a flat/Matt appearance? If so how did this get into my BIR attempt? Maybe I cooked the life out of the base? Hence the flavour and flat finish? I did boil the base for 3 hours in total? I thought this would give depth etc... I did put a lot of oil into the base, more than recommended. I think I may have cooked (moderated) out of my own cury!! I think I need another break from this!!!!
Mr. Punter
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Michael.t - PLS pass the name to me. I go to Tooting regularly and would love try it out? FYI: I usually go to Lahore's but as you probably know, we can cook better than them but I still like to try it just to complement myself!
Mr. Punter
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Stu,
Try one of these type of things on your gas hob
http://www.saltandpepper.co.uk/cook_shop/Kitchen+Accessories/Stove+Top/2035 (http://www.saltandpepper.co.uk/cook_shop/Kitchen+Accessories/Stove+Top/2035)
I had to simmer a beef bourguignon on a fierce camping stove in a thin aluminium pan for 4 hours and I bought a similar sort of thing which worked a treat. I bought mine for about 5 euros in France so I'm sure you could find a cheap one somewhere.
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Good to know Mick - cheers. Mick. What does IMO stand for? Probably a dumb question but I keep seeing it on here and haven't worked it out yet? Cheers.
Mr. Punter
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In my opinion
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Gav. You're the man - brilliant invention. I learn't (moderated) on this site. Cheers for that. I just wish I could reciprocate all people on this site - thanks
Mr. Punter
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Yeah right. Cheers mick. I should have googled it! Cheers mate. Have a good weekend COOKIN.
Mr. Punter
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Chewy and everyone that had input... Thanks very much guys, I stuck to my guns and re-made the base, used Chicken Tikka, made a few personal adjustments ie. Methi, swirl of cream etc, took your tip of Butter Ghee at the end and found the Gloss... And wow! I'm glad I found this site! I can now cook a little like the Indian Restaurants... Thanks. I will post a couple of pics on next page. Cheers.
Mr. Punter
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(http://tapatalk.imageshack.com/v2/15/03/09/483934772758c3c07ea5cc1f0b84044f.jpg)(http://tapatalk.imageshack.com/v2/15/03/09/1a3aef6f0ef751bebe8e06dfd2fd12e0.jpg)(http://tapatalk.imageshack.com/v2/15/03/09/943cd1d99216fd253e95a5327c8d12dc.jpg)(http://tapatalk.imageshack.com/v2/15/03/09/63d0c11d3c838e9528ea3f54ea13d89e.jpg)
Mr. Punter
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No wonder your missus makes you cook outside Mr Punter. Just look at the state of that cooker. ;D Anyway, it all looks very nice and I'm glad things are working out. Curry on Number 2. :)
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Cheers Gav... I'm really happy with this one... Can't wait to crack on with no. 3. I really want to cook a Madras but I think that's gonna be a challenge. Last week I went to my local TA and ordered Chicken Madras to try and remember exactly what it was lime but what they gave me was bright Orange! I don't remember it being that colour back in the 70's ? 80's? Anyhow, I'm looking for that old fashioned brown, very thin sauce, great tasting Madras from back Younder! Any suggestions I would be grateful mate.
Mr. Punter
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Did you make the same base or another one ?. IMHO Chewy's madras is spot on and easier to make than the curry you've just made with fewer ingredients.
London.
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Is this the madras that you remember for back in the day?
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That looks like a fantastic curry that I would demolish in minutes!! I know whats next on my to-do curry list now, I probably wouldnt add the cream however. Instead of precooking the onions and peppers I may just fry them and add the G&G pasta once soft - save some washing up! I second Chewys madras btw, although I am yet to try madrasandys version which looks to have rave reviews
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Arh... I received your link but only the pressure cooker recipe downloaded. I guessed the 3 hour version was similar but did not want to guess so went back to the first Garabi I made and started a "third attempt". I realise now that my mistake on previous two attempts was the AKHNI. I over cooked it so it became too strong and over powered the base giving it a very pungent aroma & taste. Now I've corrected that alls good BUT I still find its a little too strong for my curries SO I now add two different types of Gravy to my curries @ 50/50 ratio. 1. Onion Gravy. 2. Base Gravy. BUT SAYING THIS, my next thing is to introduce Chewys Base later this week so I'll have 3 to play around with.
P.S. I need a bigger freezer!!!
Mr. Punter
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I bought a table top freezer just for my curry stuff. :)
London.
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Oh yeah... That's the one London! Looks great....
Mr. Punter
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Chewys Madras video is here along with a few extra.
https://vimeo.com/mikestyne/videos (https://vimeo.com/mikestyne/videos)
and some others
https://www.youtube.com/user/myshuvids/videos (https://www.youtube.com/user/myshuvids/videos)
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Thanks Mattie. Sounds like Chewys and Andys are the ones.... Cheers
Mr. Punter
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I think I've lost the plot London. Here follows a pic of my curry freezer. Can't get anymore in it!!!
Mr. Punter
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(http://tapatalk.imageshack.com/v2/15/03/09/dd5266dd16034a8c9ede4c200b63e49f.jpg)
Mr. Punter
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Cheers Gav... Checking it out now...
Mr. Punter
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Nice to see pics of your curry trials Mr.P, looking close to my recipe, might be a bit ott on the oil
and never known Jal Frezi involving cream though, quirky, but hey!. ;)
I
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Cheers Chewy. I'm gonna make your Chicken Madras. Out of interest, I've noticed a couple of times now that you seem to have used "Cooked Chicken" that hasn't been marinated or pre-cooked in a tradition Indian masala as described on this site? Do you not feel the need to pre-cook because it makes little difference OR are you just saying time OR a bit of bit of both? I'll do the same, can't beat those little roasted hens @ GBP4.50 from Sainsburys!
Mr. Punter
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I cook Chicken any which way, always loved a juicy roast chicken and can
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OK. I used roasted Chicken from the Super today. The result was it turned stringy during the cooking process as to be expected but I'll try anything that has a small chance Of success! On top of that I obviously didn't follow your recipe to the T cos it tasted not so good as well. NB. This is all down to me, not your recipe (of course). Heyho, yesterday was good, today not so... There's always tomorrow! Hey. Your Tikka looks a great red colour, not fake or plastic like most but rather top end, high turnout restaurant! Maybe Punjabi or Pakistani. Very nice. I'll also checkout your Pudina Murgh shortly. PS. If your ever down in London try a restaurant in Whitechapel called Tayyabbs. It's a BYO Pakistani grill/Tandoor house. You can't book, it's large, busy as hell, noisy but boy, is the food good!!! The average queue wait any night of the week is 1 hour + so take a camping chair with you! In fact if you come down and want company with fellow enthusiasts just let me know, I'm sure London would be up for that??? It's the best & cheapest I've ever come across !
Mr. Punter
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Chewy,
How does the Laziza paste compere to others as I've been trying to find it, but if it's no better than others I won't bother.
London
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Chewy,
How does the Laziza paste compere to others as I've been trying to find it, but if it's no better than others I won't bother.
London
I love the Laziza pastes and prefer them to any of the Pataks, difficult to get hold of around here unfortunately