Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: Unclebuck on May 31, 2008, 12:05 PM
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Just watched BBC take on the takeaway, where TV chef vs Indian restaurant "Inn-Dian" in making a rogan josh
interesting to see big tubs of pataks pates and a really runny base gravy of which consists of onions, peppers and tomatoes.
cant find it on iplayer :(
click pic for web page + recipe (also some tips at bottom of page)
(http://www.bbc.co.uk/food/tv_and_radio/images/takeonthetakeaway/lamb_rogan.jpg)
(http://www.bbc.co.uk/food/tv_and_radio/takeaway_recipe10.shtml)
For UB's Lamb Rogan Josh recipe click here (http://www.curry-recipes.co.uk/curry/index.php/topic,2711.msg24269.html#msg24269/)
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Hi
I watched this, some interesting footage and you couldn't miss the pataks, bloody depresssing if the secret ingredient is "Pataks".
I'm guessing but will it be on Iplayer tomorrow.
Matt
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I would really like to watch it but I am not allowed to use Iplayer, s#*t!! >:(
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the good programmes don't seem to be on iplayer - the recent curry mile wasn't.
conspiracy!
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I'm guessing but will it be on Iplayer tomorrow.
Matt
Spot on matt its on the iplayer now for 6 days - Its a must watch - click pic - link now expired
(http://www.bbc.co.uk/iplayer/framework/img/iplayer.gif?40)
(http://www.bbc.co.uk/iplayer/page/item/b007zzn7.shtml?q=take+on+the+takeaway&start=1&scope=iplayersearch&version_pid=b007zzlp)
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apologies to malacara as it is quite an interesting watch.
the interesting part for me was that the chef appeared to cook the pre cooked/spiced lamb in one sauce (using masala) and the rest of the rogan josh in another sauce ie 2 separate sauces being poured into the TA carton.
the rest (that was apparent) i felt is practised within CR0.
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hi jerry
this was how it was done in pete's brick lane visit posting, and how bruce edwards rogan josh in curryhouse cookery.
regards
gary
was a little disappointed with the whole series, thought the idea was to cook the same dishes as they would get from the takeaway! not make up your own dish if you know what i mean.
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A few things ive noted
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more
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last one
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Great pics. that red masalla mix looks interesting. i bet that stuff tastes good just by itself. My guess is that it could include some pataks kashmiri masalla paste. That could be whats in the large pataks jars on the shelf.
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Great pics. that red masalla mix looks interesting. i bet that stuff tastes good just by itself. My guess is that it could include some pataks kashmiri masalla paste. That could be whats in the large pataks jars on the shelf.
yeah your right there DD - i need to experiment a bit with pataks to see what comes up.. Oh there goes my diet again ;)
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I'm right with you on that one. I think I'll try the Madras paste in place of spice mix. I wonder how much to use... Probably try 2 tsp for one portion then taste.
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hi guys
i think the pataks pastes used in some not all Bir's "the balti paste","the madras paste" ,"kashmiri masala paste", "tandoori paste" and finally "the tikka paste". some of these i know they use having used them as marinades with yoghurt, others because they have been seen used in curry demos on this site. some even in base sauce recipes. i believe that these are the best of the bunch all the others vindaloo, garam masala, etc are more geared to authentic dishes imo.
regards
gary
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UB,
we now know your occupation - you must be a crime scene investigator.
many thanks - excellent summing up.
gary,
i too disappointed that the none TA chefs did not try to make like for like dishes.
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Ive watched most of this series on different takeaway foods, Chinese, Mexican Indian etc and I havent yet seen a meal made by the 'celebrity chef' that looks anything like I would have from a takeaway. The curries Ive made from advice on this site are more like it. It might be cynical me but Im sure the punters are told which meal to choose after the tasting. If you think about it the celeb wouldnt be best pleased if the takeaways cooking was preferred.
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The curries Ive made from advice on this site are more like it. It might be cynical me but Im sure the punters are told which meal to choose after the tasting. If you think about it the celeb wouldnt be best pleased if the takeaways cooking was preferred.
I know what you mean, the punters chose the crappy one over the one they know and love (probably just to be polite)... but point is for me is that this restaurant does things quite different from what Ive been doing.. This bir makes a heavy spiced curry (with red masala includes pataks) on high heat and lets it turn dark brown and then thins it out with a watery gravy rather than using and medium spice curry with a medium spice gravy,,, this has been propper bugging me ::)
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this has been propper bugging me
i'll have to watch it again - i thought they made 2 different sauces and poured one over the other in the tin.
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UB,
have watched the interesting parts again (footage mins: 13:12, 15:17, 15:24, 15:30).
I?m very sceptical about the extent of what?s shown being useful to us ? meaning they are clearly highlights "bits of a jig saw" and a lot is not shown which would be needed to be 100% sure of what?s happening.
i still remain pretty sure they have made 2 sauces (we don't see the curry sauce being made). the sauce in the film is the meat sauce which as it's being put into the container looks very dry. they then pour a curry sauce over which could not have come from the meat sauce as on the last spoon of meat leaving the pan there is only scraping left in the pan.
the base looks a bit like saffron.
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UB,
have watched the interesting parts again (footage mins: 13:12, 15:17, 15:24, 15:30).
I?m very sceptical about the extent of what?s shown being useful to us ? meaning they are clearly highlights "bits of a jig saw" and a lot is not shown which would be needed to be 100% sure of what?s happening.
it is a bit mix and match.. but the very first curry went like this - high heat, oil, fry onion , capsicum,
add chili powder - spice mix, fenugreek until dark brown (13:26) then added
tom puree and red masala back to high heat then added precooked lamb.
the next shot looks like they filmed a different curry.
the base looks a bit like saffron.
agree looks similar in viscosity but this looks more opaque, seems basic looks like just onions, pepper, fresh toms.. No spuds, carrots etc
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No spuds, carrots
it's quite amazing what just an onion base tastes like - the 1st time i made the CR02 base i was amazed having previously felt i had stepped up from KD since joining the site - and consequently putting anything from carrot to coconut milk in the bases i've adopted off the site.
i think if money was a driver then you would wrestle towards the min spec but having compared the deluxe form of base i do feel the extra veggies worth the spend - they produce the top notch restaurant taste for me compared to the TA.
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(http://img214.imageshack.us/img214/4868/lambroganxf9.jpg)
So the celeb chef made a lame effort at the BIR style lamb Rogan josh so heres my bash at it!
Ingredients:
1 portion base lamb - see here (http://www.curry-recipes.co.uk/curry/index.php/topic,1915.0.html/) - 2 cloves added
2 Tbsp veg oil
1 Dsp chopped onion
1 Dsp chopped capsicum
1 Tsp garlic puree
1 Tsp chili powder
1 Tsp spice mix powder - see here (http://www.curry-recipes.co.uk/curry/index.php/topic,1546.0.html/)
0.5 fresh tomato - quarterd
1 pinch methi - dry leaf
1 pinch fresh coriander
1 Dsp red masala - see below
1 Dsp tomato paste - white tower
250 ml UB's base gravy - see here (http://www.curry-recipes.co.uk/curry/index.php/topic,2524.0.html/) - thinned with 30% water
Red masala method:
2 Dsp tandoori paste - pataks
2 Dsp tikka paste - pataks
2 Dsp kashmiri masala - pataks
500 ML yogurt
3 Tsp red food colour.
- mix all together
Main Method:
Add oil to pan and turn to high heat add then add onion+capsicum cook until turning brown remove from heat then add chili, spice mix, methi return to heat cook until spices turn dark brown will only take about a min then add tom paste, garlic puree and red masala cook until brown then add base lamb and tomatoes stir all spices into lamb for 1 min then add base gravy and keep stirring until lamb is piping hot. Add fresh coriander, serve. Enjoy UB.
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UB,
the balti dish picture is just heaven for me (tad too much oil floating but that would be picky so ignore that). this is just how the curries i crave look like and we eat them ie with naan (no rice). i have no doubt the taste is as good as the pic.
mind you - you are up against a pretty good chef (chris303) who's rogan josh i've adopted.
have been meaning to try CK's lamb so i have no excuses but to set up for a go asap (although euro 08 is kicking off today).
i will make my own pastes. i'd tend to put more of the qtr tomato in (say 4 qtrs per person)
fantastic post - i feel sure it deserves to go under the recipe section straight away.
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UB,
the balti dish picture is just heaven for me (tad too much oil floating but that would be picky so ignore that).
I know i drain it off before serving..
have been meaning to try CK's lamb so i have no excuses but to set up for a go asap (although euro 08 is kicking off today).
yeah but england are not in it >:(
i will make my own pastes.
that will be interesting
fantastic post - i feel sure it deserves to go under the recipe section straight away.
Done 8)
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england not being in is the best bit - we can't loose. ;D
since that person from Sweden arrived a few years ago i've gone right off them - they are too cautious for me
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that rogan josh looks fantastic. great photos
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that rogan josh looks fantastic. great photos
Thanks Robinbrettle ;D
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yeah but england are not in it >:(
;D
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Thanks for this great looking recipy UB. Ever since my local BIR owner mentioned the extensive use of red massala and tomato masalla i have been wanting a recipy for such a beast. And now i have one! I think i can feel a mid week curry cooking extravaganza coming on strong! The diet can wait! , DD
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Thanks for this great looking recipy UB. Ever since my local BIR owner mentioned the extensive use of red massala and tomato masalla i have been wanting a recipy for such a beast. And now i have one! I think i can feel a mid week curry cooking extravaganza coming on strong! The diet can wait! , DD
Sweet DD!, lets us know how you get on 8)
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No Pataks pastes over here, so I wont be able to give this recipe a go (as many others calling for Pataks pastes). It is very frustrating when the recipes call for any pataks paste, because there?s nothing I can do about it, you cannot try to substitute anything you have no idea what is like, also it?s frightening to know that takeaways use them as it would mean that I wouldnt ever get closer to the BIR taste, no matter how hard I tried (I am sure that thats true in CTM, as I cannot emulate the CTM I got used to in the UK, I got very good recipes but are not quite the same).
Regards
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I'm starting to think there is value in the Patak's pastes. Seems a number of BIRs use it. Useful to know which dishes its used in, masalas, etc. Tikka, Tandoori, and Kashmiri Masala seem to be the prominent ones.
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No Pataks pastes over here, so I wont be able to give this recipe a go (as many others calling for Pataks pastes). It is very frustrating when the recipes call for any pataks paste, because there?s nothing I can do about it, you cannot try to substitute anything you have no idea what is like, also it?s frightening to know that takeaways use them as it would mean that I wouldnt ever get closer to the BIR taste, no matter how hard I tried (I am sure that thats true in CTM, as I cannot emulate the CTM I got used to in the UK, I got very good recipes but are not quite the same).
Regards
Hi malacara, if i assume correctly your from the states or Canada? you might want to look at these web sites
Indian foods co (http://store.indianfoodsco.com/grocery/brandprod.cfm?catstartid=&countryname=&orderid=&countryid=&countryorderid=&productline=Patak's&orderid=&CFID=722929&CFTOKEN=79471337/)
ishopindian.com (http://www.ishopindian.com/shop/)
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Many thanks for the links Unclebuck but I am from Spain.
I have never seen any Patak?s pastes or something similar in my local supermarket, I saw once a Sharwoods? mild curry paste ("ideal for korma" as stated on the jar, although I don?t know if they are interchangeables) in another one, I supposse that I will have to go back to check but I will never been able to have at my disposal such variety of pastes to choose from.
Best regards
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Many thanks for the links Unclebuck but I am from Spain.
I have never seen any Patak?s pastes or something similar in my local supermarket, I saw once a Sharwoods? mild curry paste ("ideal for korma" as stated on the jar, although I don?t know if they are interchangeables) in another one, I supposse that I will have to go back to check but I will never been able to have at my disposal such variety of pastes to choose from.
Best regards
Ok i see these guys ship to the EU
Spices of India (http://www.spicesofindia.co.uk/cgi-bin/ss000001.pl?SS=pataks&PR=-1&TB=A&SHOP=/)
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Thanks again Unclebuck, I have bought at Natco as the shipping charges were far cheaper but possibly next time I will try spices of india and buy some pastes to find out if they make a major breakthrough in my curry making ;D
Best regards
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Thanks again Unclebuck, I have bought at Natco as the shipping charges were far cheaper but possibly next time I will try spices of india and buy some pastes to find out if they make a major breakthrough in my curry making ;D
Best regards
No trouble 8)
I dont think pataks is the be all and end all mind... I think jerry is going to make some pastes of his own im looking out for that one.;)
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Malacara,
pataks are not that fantastic. i can reluctantly accept the BIR's use them - i even probably believe these are the BIR's where i don't like the food.
i do agree they can save time - but only if you accept loss of quality.
i base this opion on a 1/3rd jar in my fridge (which i'm now going to put in the bin). it's the "tikka currypaste" - I?ve tried it to make tikka and i thought it was sort of ok - the family have rebelled though and are having no more of it - they insist on the real stuff - for us CA's tikka.
in terms of not being able to achieve BIR without pataks is a complete YES YES. i am sure we will get there and certainly without a need for pataks. I am sure that authentic spices are needed though eg I could not get the CTM anywhere as good without the Leena (or equivalent) tandoori masala powder. I?ve also had to accept that I can?t make curry powder as good as the bought (I now buy rajah).
UB,
sorry about the make pastes - football has taken it's toll but it remains on my priority list.
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Many thanks for the links Unclebuck but I am from Spain.
I have never seen any Patak?s pastes or something similar in my local supermarket, I saw once a Sharwoods? mild curry paste ("ideal for korma" as stated on the jar, although I don?t know if they are interchangeables) in another one, I supposse that I will have to go back to check but I will never been able to have at my disposal such variety of pastes to choose from.
Best regards
Ok i see these guys ship to the EU
Spices of India (http://www.spicesofindia.co.uk/cgi-bin/ss000001.pl?SS=pataks&PR=-1&TB=A&SHOP=/)
Hi Malacara
I also live in Spain (Alicante Area) you can get Patkias curry pastes here but spain is a big place and I have no idear where you are. Some help might be Dell Boys @(Guadamar), Amigos
@ La Romana or Berties @ Hondon de la Neeves.
regards sydt 2005
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I lived in Spain for 6 yrs till a few months ago, have you tried one of the (many) English supermarkets. I used to get Pataks pastes from them. I lived near Alicante too (Crevillente) Must admit, it's great to be able to pop to the local Indian spice shop! :)
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Hi sydt2005 and dawn.s!,
Thanks for the help. I live in the Canaries and there must been English supermarkets somewhere around here, however there are not so many Brits in my area where theres no english or asian shop, it is not easy to find some english products or indian spices (although its very easy to find german or southamerican products). I have been shopping online to get all this stuff but I don?t want to buy things like heavy jars that I can only use for one week or so. If I see them over here I will buy some in order to try to emulate CTM, the only curry I am not happy with yet (Curry Kings CTM is delicious but is not anywhere near the one I ate (a lot ;D) in the UK, that one had no coconut in it, anyway I will keep trying regardless of having already tried at least more than 10-15 recipes.
Best regards
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malacara,
family love Tenerife - for me your very lucky to be living in the canaries.
on the CTM front was the colour brown. i've not been a CTM fan (family love CK's and have to admit i'm sold on it).
for me there are 2 types of CTM red & brown. i have never liked the red version in the restaurants as the coconut overpowers (CK's i can tune it down).
my wife?s fav CTM is brown with no coconut - as u say. we have never been able to replicate this. i think it must contain almond. there is also a chopped fresh spice/herb in it - this i like the taste very much of but have no idea of what it is.
maybe we need a new post if this is along the same lines as your thinking.
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my wife?s fav CTM is brown with no coconut - as u say. we have never been able to replicate this. i think it must contain almond. there is also a chopped fresh spice/herb in it - this i like the taste very much of but have no idea of what it is.
maybe we need a new post if this is along the same lines as your thinking.
Hi JerryM,
Thats exactly the kind of CTM I crave for and I have never been able to replicate at home, I will keep trying recipes until I get a decent one, no matter the years that task can take ;D I think the taste you refering to can come from pastes, thats way it is so difficult to emulate it at home.
Best regards