Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: prawnsalad on December 15, 2019, 08:21 PM
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Mirror article from National Curry Week with a short video by Bradfords Sweet Centre.
Nothing obviously new but I know some here like to disect whats on display in the background of a real TA kitchen.
https://www.mirror.co.uk/lifestyle/youve-been-cooking-curry-wrong-20871907
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Tried to follow that link on both home and office machines, PS, but neither will render the images or the video.
** Phil.
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Hi Phil,
It worked for me yesterday but since it is over a month old, I thought it might have been taken down or something. Just tried it again, using Mozilla Firefox as my browser and it still works. It doesn't start immediately though, you have to wait maybe 20 seconds and then it will start.
I don't think it is using Flash player but just in case, check for a symbol that looks like a jigsaw piece on the address line, sometimes it is on the left sometimes on the right, depending on which browser you use (Firefox it is left, Edge I believe it is on the right). Click on it and if it says Flash is blocked, there is an option to 'Allow once'.
I hope that helps.
BAJ
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Worked for me. But I have a bit of trouble believing that restaurant cooks their curries to order like they show in the video. You'd be waiting 30-45 minutes at least. Has me thinking though - what if you made a whole bunch of base masala and used that. Something to think about...
One thing that surprised me - tomato powder in use. I'd never even heard of it until I saw it mentioned here recently.
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Looked into the Daily Mirror non-display problem, and the offending element reads :
<video class="video-js" controls="" data-embed="default" playsinline="" muted=""></video>
Nothing obviously wrong there, but I suspect that I have autoplay turned off on all browsers, so in the absence of any <video> controls it may never start ...
No, that was not the problem. It was/is my use of the "No-script" extension
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One thing that surprised me - tomato powder in use. I'd never even heard of it until I saw it mentioned here recently.
In the early days of the forum Pete used to visit a few takeaways and see them cooking. He reported that they said they used tomato powder but I think after a long discussion on the forum we came to the conclusion that what they called tomato-powder was in fact paprika. And as this guy also puts a tonne of fresh tomatoes in the same dish it's likely that in this case it is also paprika.
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Thanks for that Secret Santa. Saves me trying to get my hands on tomato powder.
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Tomato powder not paprika.
was recommended mix with water well worth obtaining
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Tomato powder not paprika.
was recommended mix with water well worth obtaining
So you're saying he's using all those fresh tomatoes and the tomato powder as well? Not convinced.
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Couldn't resist any longer. Gullible is the only word not in the dictionary. Look at the tomatoes he puts in during the cook. Pale horrible tasteless quarters of larger colourless and probably tasteless tomatoes. No wonder he needs tomato powder. Now look at the tomatoes visible in the "cooked to perfection" finished dish. Halved cherry tomatoes not even cooked at all.
Durrr!!!! I think he's onto the secret, hey.
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Or.......could it be that Tomato powder is the secret ingredient that we have all been looking for.....and to get the flavour it has to be fast roasted at 800deg C, over to you phil :smile:
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The secret is technique and how to control heat nothing mystical
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And (with the greatest respect) experience.
** Phil.
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Now look at the tomatoes visible in the "cooked to perfection" finished dish. Halved cherry tomatoes not even cooked at all.
I'm willing to give him the benefit of the doubt w.r.t. the tomatoes (those visible in the finished dish could be a garnish) but what happens to the pan between 1:35 & 1:42 ? At the extremes, it is a large pan capable of making maybe four curries
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"I believe it to be chicken tikka masala, a very different beast indeed. Not that I like CTM, but he should get his facts right."
Certainly CTM is the fav from all the stuff i have read.
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Tomato powder is nothing more than dehydrated and ground tomato, as the name would suggest. Also known as instant tomato paste, all you do is add water. Herbies spices says to add 1 Tbsp to curries for extra body and flavour. I would think that any tomato paste, puree or pasata cooked down appropriately, as required, would provide the same end result.
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I would also query his assertion that "chicken masala" is "Britain's favourite"
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George, it's no worse than BIR videos that claim to be making BIR style but then go on to make a homestyle curry. T'aint right but hardly unique in that respect.
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The secret is technique and how to control heat nothing mystical
...and tomato powder according to your other post. :evil:
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Further observations and comments. The news article and the video
appear to be mostly are completely unrelated other than for the facts the same chef was responsible for both and they are about curry. The printed article was about the mistake everybody makes, thus achieving bland curry. Tempering spices. Not even mentioned in the video and certainly not demonstrated either.
Now the video. Oil, onion, garlic, ginger and fresh tomato with a bit of salt I think. Followed by tomato powder (more tomato), ginger powder (more ginger), Turmeric and Kashmiri Chilli powder. Chicken. That's it.
Now here's the point. He says this is the base chicken curry which can be now made more or less spicy. I think what he demonstrated is only the initial step in the production of in house chicken curry dishes. In the form shown it would be a pretty ordinary dish to say the least. My thought would be that this Base chicken Masala would be incorporated into varying combinations of other mixed spices (tempered) and other additional ingredients to produce a range of in house 'dishes'. In other words a variation of the base gravy / pre-cooked meat system of the known BIR method.
Of course this is just a guess at what was shown. If it isn't correct then I'd suggest it is a pretty ordinary recipe for a finished dish and not one I'd be happy to pay for.
Edit: Not the same chef. 2 Totally different guys. The printed word in the article actually has absolutely nothing to do with the attached video.
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It certainly would pass muster as an unblended base-sauce. I suppose I could concede in that context the tomato powder would not be too unusual, although still unnecessary in my opinion. But then he goes and adds chicken and presents it as a finished curry.
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So it would seem Santa! He does add in a fresh green chilli after the "base chicken masala" has been completed and presented for what it is. The halved cherry tomatoes in the completed dish are also obviously added after the initial base preparation plus a garnish of coriander leaves. I would still be surprised if it was a fantastic curry on it's own. I guess there's only one way to find out for myself.
Romain has already pointed out the time it would take to prepare this dish would be quite long, so it is unlikely to be a demonstration of how finished curry dishes are prepared for service in the restaurant. If it is used as a preparatory base method and extended into actual dishes then it may well be another method. Standard BIR Base Gravy methodology is not the only way of preparing restaurant or T/A dishes.
I would say it is possible to use this 'base chicken masala' to create dishes like Dopiaza, Jalfrezi, definately Madras and Butter Chicken and even Chicken Rogan Josh. Not too sure about a Korma or Pasanda though. It will not be able to be used to create Britain's favourite dish, a Chicken Tikka Masala simply because it hasn't used Chicken Tikka, if that is a criteria.
Tomato powder is nothing more or less than a concentrated tomato flavour boost. Depending upon where it's made, and out of which type of tomato, the flavour intensity may well vary. Triple concentrate paste would serve equally. I think the main benefit of powder and the reason for it's use in the industry is for storage and longevity. The same applies for the ginger powder. He could simply use additional fresh ginger. When I first went out and stocked up on spices for my Curry adventure I bought every spice and powder imaginable, including dried ginger and ground ginger powder. I've never used either really, along with many of the other less common spices taking up space in my cupboard.
Have you ever tried to do anything with lumps of dried ginger? Apart from taste it has similar physical properties to gravel.
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Romain has already pointed out the time it would take to prepare this dish would be quite long, so it is unlikely to be a demonstration of how finished curry dishes are prepared for service in the restaurant. If it is used as a preparatory base method and extended into actual dishes then it may well be another method. Standard BIR Base Gravy methodology is not the only way of preparing restaurant or T/A dishes.
I'm going to give this a go over the holidays. It could work. It's just a different type of base IMO. I may puree it to see what texture I get. It won't be as generic as base I don't expect but for specific masala style dishes it might be a nice change.
I have come up with (I think I'm the first - I can't find any evidence on the net to suggest otherwise) a nearly Indian restaurant technique (https://glebekitchen.com/easy-curry-recipe-technique-nearly-restaurant-style/) that works quite well for larger batches of curry. Not true BIR mind you and I make no claim it is so please nobody start shooting at me...
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I'll be interested in giving it a go. I've done the Aussie IR paste method a couple of times and it works but there is a lot of preparation in making the 3 different pastes required and unfortunately the source of the information (Masala Mark I think) sort of disappeared after only providing a small number of actual dish recipes.
The 3 pastes being Nut, Tomato and Onion are a real sensory treat in themselves but a lot of work. To be honest though, I'm not sure that many actual Aussie establishments use the method at all.
Romain, your "nearly method" looks interesting. I'll give that a go as well when we get more into curry mode.
Also note in the video of the actual dish at the end he has the green chilli whole added and then he says "pop some of that in" while he spoons something from an out of focus bowl of chopped green matter. Any thoughts what that might be?
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Romain, your "nearly method" looks interesting. I'll give that a go as well when we get more into curry mode.
Also note in the video of the actual dish at the end he has the green chilli whole added and then he says "pop some of that in" while he spoons something from an out of focus bowl of chopped green matter. Any thoughts what that might be?
Livo - it's not full blown BIR so set your expectations accordingly.
On the green matter - perhaps a coriander chili chutney? They sell that at all the Indian shops here and I think the flavour profile would fit.
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Yes. Well the green will remain an unknown because it is only a fleeting glimpse of an out of focus bowl and a nearly inaudible comment which gives nothing away. It doesn't really matter as the video did not really set out to provide a "recipe" for a curry dish. It is not a sequential presentation. There is obviously a fair bit of editing, chopping and splicing going on. Still, the concept is worthy of examination, analysis and experimentation. One day perhaps.
The beauty of your "Nearly IR" method appears to be that it certainly lends itself to smaller quantities in quick time. If you can achieve a good dish from it then I'm in. I enjoy all the different methods of cooking curry. The BIR method, which used to be the focus of this forum, and guidance from one particular member led me to one answer after a 20 plus year search and it is most likely the only way to achieve that result. Your method may come a very close second or it may even surprise. Along the way I've learnt a lot more than I'd ever hoped to. I also stumbled across the 3 Pastes method here. I enjoy traditional Indian cooking as well and there are areas yet to be even considered. Some I'll never get to. Sometimes it's just the search that I enjoy more than the end result.
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guidance from one particular member led me to one answer after a 20 plus year search and it is most likely the only way to achieve that result
Please tell us more, Livo.
** Phil.
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It's no secret Phil. The answer to my 20 year plus search for how to cook Mango Chicken came directly and solely from Chewytikka. I'd be surprised if he offers much help to anybody here in the foreseeable future. While I wasn't posting, I was reading "recent posts" almost every day.
Now back on thread. As anybody who knows anything about curry could have predicted, (and a few did) the video is a complete load of bovine manure. The end product from following this expert chef's instructions is a chicken slop that is bitter from too much turmeric, has some slight benefit from Kashmiri chilli but is nowhere near anything you could put on a plate. Absolutely terrible as to be expected.
Fortunately for me I had assessed the situation and only embarked on the experiment knowing I had a cupboard full of different pastes that needed to be put to use to salvage 1.5 kg of chicken, a couple of onions and the tomatoes etc. So I now have a Mild Balti Chicken Curry, a Chicken Rogan Josh and a large Butter Chicken.
Edit.
OK. Having just eaten, I can say that there is potential. 3 curries in fairly quick time and Mrs L quite liked all 3. The dishes will probably taste better tomorrow.
However, there is no way that the video showed anything near what could be considered food. If it were to be served to me I wouldn't pay.
Way too much Turmeric. I only used half the Kashmiri anyway but it was sufficient. I did not use tomato powder or ginger powder but my feelings on that are already known. I feel that instead of just Turmeric and Kashmiri chilli, the preparation would be significantly improved by using a small amount of mixed powder instead.
Don't go here unless you are aware that this is just a prep stage and not a recipe in it's own right. But that was pretty obvious really.
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It's no secret Phil. The answer to my 20 year plus search for how to cook Mango Chicken came directly and solely from Chewytikka.
Ah, right, thanks. Not a dish that interested me, but good to know that you achieved success after 20 years of trying.
The end product from following this expert chef's instructions is a chicken slop
That was certainly the impression I received from the video.
Way too much Turmeric
Turmeric is a spice that intrigues me. Raw (or only partially cooked), it is earthy and rather disgusting. Yet to the best of my knowledge there is not one curry that does not include it. I therefore regard it as the one essential spice, all others being a matter of taste and intent.
** Phil.
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Livo, can you share a link or a recipe for mango chicken? I've heard about it but I've never had it.
A link to those three pastes would be great as well.
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https://www.curry-recipes.co.uk/curry/index.php?topic=12501.20 (https://www.curry-recipes.co.uk/curry/index.php?topic=12501.20)
The answer is in CT's video and post on Page 3. Malai Makhoni with added mango pulp creates Mango Delight which is what we know out here as Mango Chicken. The main thing is to use very neutral base gravy and the pre-cooked chicken needs to be only lightly spiced as well. I've taken to simply poaching in diluted base gravy but experiment with it for yourself. It is a lightly spiced and sweet creamy dish. Add some Jaggery for extra sweet. Dessert with chicken some would say but it is a big seller out here. Serve with cheese naan. Kids love it which is why my search began back in the early 90's.
Search the forum for Aussie IR lesson Gravy 1 Aussie IR lesson Gravy 2 and Gravy 3 by Masala Mark for the 3 paste recipes. I've made some recipe notes on them which I'll dig out for you as these were pretty big quantities. As I said earlier, he only provided a couple of dish recipes using this method.
I'll post links when I'm at the PC instead of trying to do it on the tablet.
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Absolute rubbish video. Happy Holidays all.
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Livo, can you share a link or a recipe for mango chicken? I've heard about it but I've never had it.
I should forewarn you that if korma is not your cup of tea then you should steer well clear of this recipe. I'm not a korma fan and thought this version might win me over. However, having tried this mango chicken I can confirm that there is little difference between eating it and downing a suitably large dose of ipecac. The end results are the same!
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Merry Xmas to you Mr Garp, and all you curryholics.
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https://www.curry-recipes.co.uk/curry/index.php?topic=12501.20 (https://www.curry-recipes.co.uk/curry/index.php?topic=12501.20)
The answer is in CT's video and post on Page 3. Malai Makhoni with added mango pulp creates Mango Delight which is what we know out here as Mango Chicken. The main thing is to use very neutral base gravy and the pre-cooked chicken needs to be only lightly spiced as well. I've taken to simply poaching in diluted base gravy but experiment with it for yourself. It is a lightly spiced and sweet creamy dish. Add some Jaggery for extra sweet. Dessert with chicken some would say but it is a big seller out here. Serve with cheese naan. Kids love it which is why my search began back in the early 90's.
I zipped through that video (didn't have time to watch it all). If I got it right it's coconut powder fried in ghee, curry base, cream and chicken. And then you add sweet mango puree and more sugar (and presumably some salt). No spice at all other than what's in your base?
I have zero sweet tooth and like a level of spice so perhaps this isn't the best dish for me. It must be very popular though. I've been asked several times for a recipe on the blog. Only ever Australians asking.
Thank you. Tonight I hunt for those paste recipes.
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Livo, can you share a link or a recipe for mango chicken? I've heard about it but I've never had it.
I should forewarn you that if korma is not your cup of tea then you should steer well clear of this recipe. I'm not a korma fan and thought this version might win me over. However, having tried this mango chicken I can confirm that there is little difference between eating it and downing a suitably large dose of ipecac. The end results are the same!
Closest I come is a shahi korma done restaurant style. It's well spiced, has a fair amount of chili powder and not a lot of sugar or cream. Really much closer in spirit to authentic(ish) Indian korma. I appreciate Livo taking the time to explain but sadly I don't think this is one for me. UK style korma is really, really not my cup of tea.
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UK style korma is really, really not my cup of tea.
And definitely not mine either. But there's no denying how popular it is. Some would say it rivals CTM in that respect.
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I zipped through that video (didn't have time to watch it all). If I got it right it's coconut powder fried in ghee, curry base, cream and chicken. And then you add sweet mango puree and more sugar (and presumably some salt). No spice at all other than what's in your base?
I have zero sweet tooth and like a level of spice so perhaps this isn't the best dish for me. It must be very popular though. I've been asked several times for a recipe on the blog. Only ever Australians asking.
Thank you. Tonight I hunt for those paste recipes.
I'll reply on the Mango Chicken thread. Just do a search for Aussie IR and you'll see all 3 pastes / gravies and the couple of dish recipes using them.
As for the video in this thread, the 3 chicken curries I made Sunday evening were left to age for 24 hours and both my wife and No 2 daughter loved them when they ate them for dinner last night, so there you go. A good batch of this divided into 3 portions and each portion simply mixed through proprietary curry paste after lightly frying the paste in a bit of vegetable oil. I used ghee for the butter chicken. Cook the whole mix down in you curry pan and you're done.
There is no reason why you couldn't use this as a base ingredient for a dish using spices instead of paste. I'll do it again but use less turmeric next time. Don't dismiss it till you try it is my advice.
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I just found the Aussie IR paste recipes. Thanks! I think this would result in curries that are far closer to Indian than British although I guess I have to try before I can draw that conclusion. I looked closest at the onion paste. Seems to me that's an adaptation of classic Indian masala which is at the foundation of so many Indian dishes. Just kind of concentrated.
Do you use a food processor to chop the onions or do you go at it by hand? I prefer the results I get chopping by hand (I love sharp knives) but I would think that a restaurant would go through so many onions they would need to streamline things. Thoughts? Observations?
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I chop by hand.
As I mentioned before, I'm pretty sure I did reduced quantity. I'll need to check my notes and get back to you. The onion gravy / paste has been suggested as being similar to a type of Bunjarra paste.
I remember years ago coming across a vendor at a popup street stall market selling solid blocks of instant curry pastes. He was demonstrating and giving taste samples. These were actually individual dish flavours for want of a better description. The spiced gravy for each dish had been reduced down to a form of being a solid block that was nearly dry and similar in texture to play dough or plasticine. It was just a matter of breaking off an amount and cooking it out adding oil, water and meat to create a curry. They were surprisingly good so I bought some but never saw anything like it ever again.
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An easier bunjarra was exactly what I was thinking.
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Romain, this is getting a bit off topic for this thread. However, I did calculate reduced quantities of all 3 pastes for Masala Mark's Aussie IR method as the quantities he provided were commercial and for making anywhere from 20 to 50 dishes. For the Onion Gravy I went to half, for the Tomato Gravy I made 1/6 quantity and for the Nut I made 1/4 quantity.