Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Ceylon => Topic started by: haldi on February 12, 2008, 10:41 PM
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Hi
I managed to see a vegetable ceylon cooked
It's a curry that has intrigued me a long time
Essentially it seems very similar to any hot curry (phaal etc)
It took about a quarter of an hour to cook
The trouble is, that this place makes a curry base, so yummy that the finished dish can only succeed, if you have made a base of equal yummyness
(I think I just invented that word)
They also use no garlic ginger in the finished curry
The hot spice mix is bassaar
Another point worth mentioning is to do with the curry gravy pot
We were recently discussing whether or not the pot is kept constantly heated
This one was definitely off
I was the only curry customer in during an hour interval
Perhaps if it goes extra quiet they turn it off?
Anyhow here's the recipe:-
Vegetable Ceylon
3 desertspoons curry gravy oil
2 desertspoon white tower tomato puree straight from the can
(no dilution, I asked)
2 desertspoon chilli powder
half a dessertspoon hot restaurant spice mix
precooked ingredients (this was veg)
half a teaspoon of salt (only used if making a veg curry)
1 dessertspoon precooked mushrooms
1 dessertspoon of canned chick peas
1 desertspoon (chopped in rings) thin chillies with seeds
a pinch of cumin
a pinch of coriander
2 pinches of dried fenugreek
About 2 ladles of curry gravy (maybe 250 ml)
Heat the oil for about a minute on a high gas (flames come up about four inches)
Add the tomato puree, chilli powder and hot spice mix and stir together for about thirty seconds
Then add a good splash of curry gravy. Sufficient to just spread over the base of the pan
Give this a good continuous stir for about four minutes
Add the fresh chillies and a little more curry gravy , to keep everything fluid, then turn the heat down low, and leave for five minutes. Don?t stir
Add the precooked ingredients,mushrooms & chick peas (if making veg you need the extra salt in the recipe)
Add the rest of the curry gravy to make a good sauce, raise the heat to high to get it boiling again, then turn right down
Leave on low for another five minutes, occasionally stirring
Turn the heat up full
Add the coriander, cumin and dried fenugreek
Stir in, then serve
Why's it called a ceylon anyhow?
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I don't know why it's called Ceylon Haldi but I'm fairly sure that every Ceylon I've had, tasted quite strongly of coconut. Is there no coconut in this at all?
Thanks for posting the recipe.
SnS ;D
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Thanks for sharing the recipe Haldi 8)
Interesting to note that the curry base was not being heated.
Also interesting to note the late addition of coriander, cumin and dried fenugreek leaves
Isn't a Ceylon normally hot (chilli), sweet (sugar), a little sour (lemon juice or similar), a little creamy and coconutty?
http://www.curry-recipes.co.uk/curry/index.php/topic,1284.msg11529.html#msg11529
Essentially it seems very similar to any hot curry (phaal etc)
That's what this looks like to me Haldi; a phal (less the garlic and maybe ginger)?
What IS this "Bazaar mix" please? It's often mentioned but, for the life of me, I can't recall ever seeing anyone saying what it actually is!
If someone can let me know, I'll post it in the "supplementary recipes" section (or someone can do this themselves if they wish)
I think it's called a "Ceylon" for the same reasons other dishes are called "Madras", "Phal", etc...they are names made up by the BIRs.
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Baghar perhaps ? Meaning Tempering. (Tarka or Tadka).
Seasoning a dish with hot oil seasoned with spices?
Only word I know similar to Bassaar.
SnS ;D
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No, I know it's a spice mix but, for the life of me, I don't know where to get it, what's in it, or how to make it :-\
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Isn't it a general (non specific) term. (No spice mix in particular).
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I think it's a specific hot spice mix isn't it? Maybe I'm wrong? I'm sure Haldi will be able to enlighten us?
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Are we talking Baasaar or Baghar/Tadka?
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I'm talking about:
The hot spice mix is bassaar
Sorry, I spelt it incorrectly (I presume).
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OK, it's a commercial curry powder, with lots of chilli in it, it seems:
http://www.curry-recipes.co.uk/curry/index.php/topic,698.msg6593.html#msg6593
http://www.curry-recipes.co.uk/curry/index.php/topic,698.msg6574.html#msg6574
Is it used as the curry powder part of their spice mix Haldi? Or is it used on its own?
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Hi CA
I've got here 17 curry cook books, 3 spice books, 2 herb books, 5 hot & spicy "chilli" cook books, and a number of Asian cookery books, and I can find no reference to Baasaar or anything close ... so I'm stumped.
SnS ???
Seems we're going here now ... http://www.curry-recipes.co.uk/curry/index.php/topic,2421.msg20907/topicseen.html#msg20907
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This is the only place that, I have come across, to use this spice mix
I had an Asian friend who used to drive where I work
He swore by the stuff
He said it was all you needed to cook with
If you visit the Asian supermarkets round here, there are huge commercial bags of it (as well as smaller ones as pictured)
I think it's this spice mix that makes this takeaways curries so special
I reckon this spice is behind some of the old stle BIR flavour/aroma
It's out on it's own
The spice feels almost greasy
Everybody calls it "Basaar" but I think that name is printed fairly small on the packaging
The ceylon curry is described as "cooked with chillie", but I must admit I thought coconut should be in
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Seems we're going here now ... http://www.curry-recipes.co.uk/curry/index.php/topic,2421.msg20907/topicseen.html#msg20907
Yes, thanks SnS, I've created a thread about this "Basaar Mix" in the "Trainee Chef's/Beginners" section here: http://www.curry-recipes.co.uk/curry/index.php/topic,2421.msg20904.html#msg20904
Haldi, I hope you don't mind, but I've copied your informative post to there too 8)