Curry Recipes Online
Curry Website Links => Curry Web Links => Topic started by: pap rika on March 28, 2021, 09:54 PM
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Worth a look
An award winning chef from Brighton and Howe who claims to be old school. Check out his comments, including those he makes with reference 1970s/80s base sauce
https://youtube.com/c/Let%E2%80%99sCookwithChefDin
regards pap rika
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A very interesting video Pap, but I'm not sure what you mean about the comments about Base Gravy. All he said was you're making the base gravy and curry at the same time and I couldn't find anything in the comments. Looked like a 3 hour cook at least to me.
The things I saw.
First of all it is rare to see a really good "Beef" curry. I'll be doing this for that reason alone. It looks great.
Was it pink salt or black salt (which is pink)?
I love the way he keeps saying "Don't worry about the oil and fat." As he demonstrates and makes very clear it can be removed. Although he doesn't actually say it, this is often a criticism of Base Gravy / BIR method. The oil is blended / emulsified into the dish (ie hidden).
Chilli. He is using Kashmiri Chilli. Mild. (supposedly) Interesting to note that 1 or 2 or 3 teaspoons is the difference between a curry, a Madras and a Vindaloo, (while using a mild chilli powder). Raises my questions about Chilli type out of India and marketing.
The dry curry looks good. If I added as much water as he does I'd be inclined to reduce it back to the thicker gravy, but I'm not a UK wet gravy guy.
I'm looking forward to trying this and I'll be looking at his other videos.
Thanks for posting.
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Hi livo
Thanks for the response, Looks like this gentleman has been very busy lately. Check out his latest offerings, including his take on base gravy which premieres shortly, hopefully he stays true to his claim of old school and provides a base from the 70/80s era, and not a generic copy.
https://youtu.be/jVg8G1LUTbI
Regards pap rika
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Well, in answer to a question, he did explain that the classic 70s/80s base was made using a broiler fowl, the meat from which was then used to form the basis of the standard curries. It will certainly be interesting to see if he does indeed make a video of such a base !
I was inspired by his traditional chicken Madras, by the way
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hopefully he stays true to his claim of old school and provides a base from the 70/80s era, and not a generic copy.
As I've argued before on this forum, memories of curries from many years ago don't mean that they were any different or better. Maybe this article will help -
https://www.huffingtonpost.co.uk/entry/power-of-food-memories_n_5908b1d7e4b02655f8413610
This quote sums it up for me:
'That
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Won't argue with that Garp, totally agree.
But what I am hoping to see is a different approach to a base gravy other than what is the accepted norm. I don't believe there is a holy grail in terms of base gravy, But I do believe that the perceived holy grail can be improved upon.
Regards pap rika
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I'll be watching his video.
I've bought the beef but haven't cooked his beef curry yet. I'm torn between his beef curry and a massaman.
Edit: I went the Massaman,
https://www.recipetineats.com/massaman-curry/ (https://www.recipetineats.com/massaman-curry/)
and I also cooked the Crispy Garlic Chicken.
I have now cooked several different dishes from this site. This woman is a really good source of simple tasty food.
Now I have to buy more beef.
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As I've argued before on this forum, memories of curries from many years ago don't mean that they were any different or better. Maybe this article will help -
https://www.huffingtonpost.co.uk/entry/power-of-food-memories_n_5908b1d7e4b02655f8413610
This quote sums it up for me:
'That
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Well the guy has just put up his ingredients list and a brief description of the cooking process, looks like another bog standard base gravy. Had hoped for something more. :cry:
Regards pap rika
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While I can't argue that this phenomena exists, there is also the fact that some food is simply not as good as it once was.
Is that a fact or just your belief (particularly in relation to BIR to stay on topic).
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Excellent news
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Garp, I'm old enough but geographically unqualified to answer.
Phil, I've used chicken frames in an "old school" base gravy before, following information from CT. From memory it produced good curry.
I'm about to watch the video.
This looks good to me. The main thing is the chicken stock. Vegetarians / vegans won't want it but I'm neither. The spiced oil thing is interesting. I'll be looking forward to his follow up recipes.
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looks like another bog standard base gravy. Had hoped for something more.
Well it uses a home made chicken stock and that's far from normal in the vast majority of bases. I actually like his methods, like the bhuna and dopiaza onion prep. Not exactly new but along with the chicken-stock base I'm willing to give this one a go as potentially offering something different and hopefully more "old school".
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Phil, I've used chicken frames in an "old school" base gravy before ...
Chicken frames. Say what now? Is that a typo or a real antipodean alternative to carcase (carcass)?
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Real antipodean packaging and sales description for the skeleton and remaining soft tissue after the limbs and saleable muscle tissue has been removed.
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looks like another bog standard base gravy. Had hoped for something more.
Well it uses a home made chicken stock and that's far from normal in the vast majority of bases. I actually like his methods, like the bhuna and dopiaza onion prep. Not exactly new but along with the chicken-stock base I'm willing to give this one a go as potentially offering something different and hopefully more "old school".
Still don't find it reveals that elusive link (if their is one ) to the old school base,
I'm sure many members add additional vegetable, beef or chicken, stocks to enhance their bases, yet still claim to be missing that old school taste.
Certainly won't please any vegans. But definitely one to watch.
Regards pap prika