Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: Cory Ander on November 10, 2009, 03:35 AM
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Posted by PanPot an moved to here by CA
Ingredients:
- Marinated Chicken (pre cooked chicken or Lamb can be used too ) (http://www.curry-recipes.co.uk/curry/index.php?topic=3916.msg35418;topicseen#msg35418 (http://www.curry-recipes.co.uk/curry/index.php?topic=3916.msg35418;topicseen#msg35418)
- Oil (reclaimed preferred)
- Onion and Capsicum Mix (50/50 Onion with mix of red,green and yellow Pepper)
- Tandoori Paste (Pataks) 1tbs
- Coconut Cream ( carton ot tin ) to taste 1-2 teaspoons
- Garlic/Ginger Paste 1tbs (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417 (http://www.curry-recipes.co.uk/curry/index.php?topic=3915.msg35417;topicseen#msg35417))
- Tomato Paste 1tbs
- Methi large Pinch
- Chopped Coriander large Pinch
- Garam Masala Large Pinch
- Onion Paste 3/4 Chefs Spoon (http://www.curry-recipes.co.uk/curry/index.php?topic=3921.msg35423;topicseen#msg3542 (http://www.curry-recipes.co.uk/curry/index.php?topic=3921.msg35423;topicseen#msg3542))
- Base Curry Sauce (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3199.0))
Method:
- Heat Oil
- Fry onion and capsicum mix for 2 minutes
- Add Garlic/Ginger Paste and Tomato Paste and stir round pressing into pan and stirring with the back of the chef's spoon for 30 seconds
- Add herbs and Garam Masala stirring round and round and scraping constantly down from sides
- Add Marinaded Chicken stir round until browned
- Add 1/4 chefs spoon of Onion Paste. Keep stirring round and round for 1 minute
- Add rest of Onion Paste keep stirring for a minute
- Add a Little Curry Sauce stirring continuously as you slowly add more and more
- Add tandoori paste and stir until blended
- Add coconut cream and stir until correct consistency constantly scraping sides till chicken is cooked through
- Serve
As with Karahi Bhuna but add Coconut cream once Tandoori Paste is cooked blended in and cook through before serving.
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this recipe is a keeper.
punches well above it's expectation. simple loved it.
it's the 1st time i've tried using pataks/pasco tandoori paste straight into a dish - worked a treat.
i used mix powder in place of the garam as that's more BIR to my taste buds. also not knowing if i'd like the recipe used coconut flour in place of the coconut milk - going forward will certainly try the milk.
i used 1 off bunjarra at spice frying and 2 off at base stage. i also pre fried the sliced onion in reclaimed oil on high heat in wok and added the methi and fried hard as per Dipuraja instruction "burn" (singe). did not have green pepper but see to add on the next make.
i tried 1 off with 1 chef carnation to make good the absence of the coconut milk/cream and also 1 off without. both different both spot on.
really taken to this dish (the methi onion, the tandoori paste).
once again many thanks to star man panpot
(http://www.curry-recipes.co.uk/imagehost/pics/e4fb34121e4c59eb31c37bac12e71439.jpg) (http://www.curry-recipes.co.uk/imagehost/#e4fb34121e4c59eb31c37bac12e71439.jpg)
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made 2 off more of this dish.
added in the pepper (used mixed) - worked well in the dish and adopted going forward as per the as spec recipe.
tried the coconut milk - different and down to personal preference but i will use coconut flour going forward. well worth trying the milk but one of those that's just not for me - the milk produces a more curry tasting dish with the coconut very much less prominent.
have not been able to settle on the amount of methi. currently the "large pinch" is 1 tbsp but intend to try 1 htbsp on the next go.
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Hi JerryM, this recipe is not what I know as Jaipuri. Everyone I've had has onion/green pepper & mushrooms & no coconut. It's sometimes has a slight sweet/tanginess to it, which I think is down to mango chutney either straight or contained in a paste(masaledar sauce?) rather than coconut.. But the best jaipuri's I've had have very little sweetness at all, red in colour. When I joined cr0, I asked about masaledar(a dish in itself here) to which chewytikka pretty much hit it spot on, with his jhal mix, along with a little background information to it also. So I do:
Chewytikka's jhal mix:(i would recommend everyone should keep a batch of this handy, it works great in all kinds of dishes) http://www.curry-recipes.co.uk/curry/index.php?topic=6120.10 (http://www.curry-recipes.co.uk/curry/index.php?topic=6120.10)
Add mushrooms
No Banjarra
No coconut
Rest to spec; In my opinion, Jaipuri is one of the best dishes on the menu
Regards
ELW
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ELW,
i've made a few of these dishes and the photo colour does not tell well enough - they are quite red from the tandoori paste - much more red than the picture. in the coconut milk as spec version you would not know it was there.
i've gradually become a real fan of coconut flour dishes and have just put a different slant on it - if you like coconut then it works well if not stick to the milk or even leave out.
as for the bunjarra i use it in pretty much most dishes i make. some i even add it at late stage too. it's all down to what works for the particular person. just like spiced or reclaimed oil - i just would not cook a curry without.
as you say jaipuri is one of the best. i'd not come across it and it's exactly the sort of chef special dish i'm currently hunting down.
on the red masala i've tried quite a few and settled on the parker21 combined with tgad. it's like this fell walking experience - you get to what you think is the highest hill only to find there are more behind. thankfully these are much easier to work on. what i'm saying is there's quite a lot of revisiting i'd like to do to fine tune and answer various unexplained - red masala being one of them - there is much variety. why does reclaimed oil work for some and not for others. if i get anywhere i'll update the new year resolution post.
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Hi JerryM
Ashoka Jaipuri is an unusual one, in fact I find most of the Ashoka recipe's a little bit different than the bulk of others.(No MP)I couldn't even put it down to regional as Panpot's kitchen experience is from Glasgow :). I've had some good results swapping MP for packet GM(Natco, East End, Rajah) & agreed,the banjarra paste is well worth the hassle. I add it to all kinds of curries
ELW
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ELW,
for sure. having never eaten at Panpot's ashoka's i automatically read mix powder for garam even the bunjarra i make with tandoori masala (as per the org recipe).
the GM put me off from KD1 book where mix powder does not exist. i'm now ok using it in pastes and base "chef garam" but can't bring myself to use it for main dish - even a sprinkle. i'm used to curry from the midlands and garam does not sit well there.
ps going to try the jalandri next - want to revisit the north Indian garlic sauce
best wishes,
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It's certainly an unusual recipe, no mix powder, no chilli powder or fresh chillies and not even any salt!
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have listed recipe i'm using. no extra salt as i put it all in the base now (0.5 tsp per portion):
ml
1 oil 60 1 chef
1 garlic puree 5 1 tsp
2 base 60 1 chef
2 tompuree 15 1 tbsp
2 mix pwdr 5 1 tsp
2 chilli pwdr 1.25 1/4 tsp
2 methi 15 1 tbsp / large pinch
2 bunjarra 15 1 tbsp
3 fried sliced onion / green pepper 60 1 chef
3 base 45 3/4 chef
3 coconut flour 45 3 tbsp
4 base 240 4 chef
4 water 100 mixed into base
4 tandoori paste 5 touch
4 green chilli paste 5 touch
4 bunjarra 30 2 tbsp
4 cream 30 1/2 chef (or use carnation)
4 fresh coriander 15 1 tbsp / large pinch
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Thanks jerry. What do the numbers, 1,2,3 etc mean?
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Hi Jerry
This looks like your working in a spreadsheet and copied it across into simple text format.
This won't make any sense at all, for most people. ???
You could do a screen dump of the original file and post that.
cheers Chewy
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natterjack/chewytikka,
the nos relate to the stages of cooking. no 2 is spice frying for example.
for info still trying out a few ideas on the order of the ingredients and have attached screen dump of recipe for my next go.
(http://www.curry-recipes.co.uk/imagehost/pics/3a8d34367b7e5bf8f9d32e25ed4335ae.bmp) (http://www.curry-recipes.co.uk/imagehost/#3a8d34367b7e5bf8f9d32e25ed4335ae.bmp)
this link will help with the stages: http://www.curry-recipes.co.uk/curry/index.php?topic=1283.msg32785#msg32785 (http://www.curry-recipes.co.uk/curry/index.php?topic=1283.msg32785#msg32785)
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Thanks Jerry, I might give this one a try with mix powder, chilli and salt included. I did cook it accordingSB to the recipe in the OP with all three excluded and it wasn't great. :(
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It's good to see the Ashoka / Panpot recipes being worked with - these posts really opened the door for me and I am quite keen to return to using this base and perhaps adapt some of my Taz recipes to the Ashoka base and method.
Steve
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this has really become a family fav - i can't think of many dishes to beat it.
(http://www.curry-recipes.co.uk/imagehost/pics/2f21433e4bab92920c37b8b2d1380239.jpg) (http://www.curry-recipes.co.uk/imagehost/#2f21433e4bab92920c37b8b2d1380239.jpg)
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i've taken a real liking to this tandoori paste. i'm not sure on how available it is. it's a sort of hot version and has a deeper red than the patak and pasco.
i'm using it solely for the jaipuri. the patak or pasco are fine for everything else - even for this but the raj brand just adds that something special - well worth a purchase if you see it.
(http://www.curry-recipes.co.uk/imagehost/pics/1c6de9f0eb769814e1d47e2dc9d47cdd.jpg) (http://www.curry-recipes.co.uk/imagehost/#1c6de9f0eb769814e1d47e2dc9d47cdd.jpg)
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I've not tried the Raj brand, but I will now.
In the meantime may I thoroughly recommend Laziza tandoori paste, which has become my favourite by a long way:
(http://www.curry-recipes.co.uk/imagehost/pics/1881f44a370e5ca1c32c13ed369e6bd2.jpg) (http://www.curry-recipes.co.uk/imagehost/#1881f44a370e5ca1c32c13ed369e6bd2.jpg)
Worth a try if you spot it when you're next in your friendly local Asian supermarket...
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Tried this one last night, prepared strictly according to the recipe. Absolutely lovely! I'll be having Part 2 tonight!
Thanks, PanPot. :)