Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Jalfrezi => Topic started by: Razor on October 07, 2010, 05:15 PM
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Razor's Chicken Tikka Jal Frezi
This is my recipe for Chicken Tikka Jal Frezi. I have put links to my base and spice blend but if you already have some knocked up, then go with that. Also, this is for a hot version but in brackets are the quantities for a medium one.
Chicken Tikka Jal Frezi
6-8 pieces of cooked chicken tikka. I've used Dipuraja's in this recipe because it's quite strong in flavour and doesn't get lost in the dish. http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4432.0)
1.5 chefspoon of veg oil (or whatever oil you prefer)
1 tsp of garlic paste (jarred if you prefer)
0.5 tsp of ginger paste (jarred if you prefer)
3 pieces of Red pepper
3 pieces of yellow or green pepper
Half of a small onion, diced into 4
5 thin green chillies (2 for medium) stalks removed and split lengthways
Half of a tomato, cut in half again (2 quarters of a full one)
300ml of base sauce http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4596.0)
1 tsp of spice mix http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4706.0)
1 chefspoon of onion paste (optional) http://www.curry-recipes.co.uk/curry/index.php?topic=4721.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4721.0)
1 heaped tsp of chilli powder (quarter tsp for medium)
0.5 tsp of ground black pepper ( just a pinch for medium)
0.5 tsp sugar (optional but I would recommend)
1 tsp of dried methi leaves (not powdered methi)
1 tbs of fresh chopped coriander
Method
Heat 0.5 chefspoon of oil in a pan.
Add the pieces of red and yellow/green peppers and fry gently for about 2 minutes, making sure you keep giving the a good stir.
Next add the onion and fry for a further 2 minutes, trying not to get too much colour on the peppers.
Once the onions have broken up into individual pieces, add the chillies and continue frying for another minute.
Then, add 2 chefspoons of base and the quartered tomatoes and continue cooking gently for a further 3 mins or until the peppers have gone a little softer.
Remove all the veg from the pan and set to one side.
Next, heat the remaining oil in a pan on high and add the garlic and ginger paste. It will spit at first but does die down. Make sure that you continually stir the garlic and the ginger with the back of the chefspoon until it just starts to turn golden.
Remove the pan from the heat and add the spice mix, chilli powder, black pepper, dried methi, and sugar. Again, stir this with the back of the spoon, off the heat, for about 30 seconds.
Put the pan back on a low heat and continue to stir the spices for a further 30 seconds. This will prevent them from burning.
Add the onion paste (if using) and mix it well with the spices.
Crank up the heat to half and continue to stir for a further minute.
Turn the heat up to full, and add 2 chefspoons of base, continue to stir.
When you notice the oil coming to the surface, add a further 2 chefspoons of base, and stir
Again, when the oil rises, add the remaining base, along with the precooked veg and the chicken tikka.
Give this a stir and let it cook on medium for about 3 minutes, giving it a stir now and then.
Finally, add the chopped fresh coriander, turn off the heat, and stir. Rest the curry for 1 min, then serve.
I usually have this with plain boiled rice but you could serve it with naans, parathas or chapatti's if you wish.
The pre cooking of the onions and peppers may seem like a bit of a faff but a lot of BIR's will have these precooked anyway. By all means, increase the amount of onions and peppers that you precook, and freeze what you don't use.
Enjoy,
Ray :)
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nice one Razor i didnt think you had added it to the forum yet. I must stress that to all the people going to try this dish my photos of my attempt dont do it justice. my advice to everyone who is going to try this recipe is follow Razors spec to the letter and include the onion paste.
I am cooking for 9 on saturday with this recipe as my main dish, i am also doing djalpras onion bhajis with CA's mint riata (unless anyone can recommend better?). i am guaranteed to impress ;D
Razor with regards to the Tikka recipe by djalpras, again after over two days marination like CA's it was simply outstanding much better than the previous days even though it was from the same marinade. That is my rule of thumb now, i am going to allow at least 30 hrs marinadeing before cooking.
regards
moonster
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Hi Moonster,
After your kind words in your post, and 1 or 2 others asking me via PM for the recipe, I felt obliged to post it.
Just hope it's to everyones taste :)
Ray :)
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It should suit everyone, as your medium to hot works really well and it is a real tasty dish. I am doing the medium version on saturday so it will appeal to everyone of varying thresholds. i am sure i will be asked for the recipe, i will simply point them to this thread.
on another note which is the best mint riata recipe, i am doing CA's version in preperation for saturday, purely because i already have all the ingrediants in for it.
thanks
moonster
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Hi Moonster,
Don't think you will go far wrong with CA's mint raita.
Ray :)
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Razor, I'm just about to try cooking this up and the first thing that I get is Chef's spoon, I'm sorry but please put any measurements in the recognised amounts , a chef spon is not a standard, a tea or tablespoons is recognised the world over, members of this site moan about getting things right and then we get a measurement that is really unquantifiable, I'm sorry but you might as well say get a big spoon and chuck a big dollop in.
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Razor, I'm just about to try cooking this up and the first thing that I get is Chef's spoon, I'm sorry but please put any measurements in the recognised amounts , a chef spon is not a standard, a tea or tablespoons is recognised the world over, members of this site moan about getting things right and then we get a measurement that is really unquantifiable, I'm sorry but you might as well say get a big spoon and chuck a big dollop in.
1 x Chef spoon = 4 x (15ml) Tbs
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4 tbsp = 1 big dollop
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4 tbsp = 1 big dollop
We appear to share the same gene that codes for humour, Stephen : my father always said that "Taylor" was really a Scottish surname ;D
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Hi Thai Expat,
members of this site moan about getting things right and then we get a measurement that is really unquantifiable,
Sorry to be a bit vague. 1 chefspoon equals about 4 tbs for solids and about 2 tbs for liquid, well it does in my house anyway. Most chefs spoons are more or less the same world wide, give or take a few mil so I wouldn't get too hung up about it. If you've got one of those big cooking spoons, then that's pretty much a chefs spoon, and is what I refer to!
tablespoons is recognised the world over
True but a US tbs differs to a uk tbs by 5ml, so perhaps in future, I should post in weights rather than volumes?
Hope that helps,
Ray ;)
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I usually cook a Madras and thought I would try something different. I was going to try Razor's Rogan Josh but I fancied something a little hotter. I have just cooked this Jalfrezi with Abdul's base and 8 Spice (planning on cooking some of Abdul's recipes soon) and am over the moon with the results.
I quite often buy a Jalfrezi from the local T/As and this was as good if not better. The onion paste gave a real depth of flavour but I think the base may need to be a little thinner next time.
Definitely recommend that people give this a go, I will keep cooking this from now on.
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Hi Mads,
Thanks for trying it and glad you enjoyed it. Using Abduls base and 8 spice is going to dramatically change the flavour from the spec recipe but the method is sound.
Cheers mate,
Ray :)
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Quality recipe to spec Mads, but try it sometime with Rays Spice mix and chewys base :P
Alan ;D
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Quality recipe to spec Mads, but try it sometime with Rays Spice mix and chewys base :P
Alan ;D
I totally agree ;D ;D ;D
Ray :)
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Will do guys. Chewy's is my preferred base anyway. I was just in an experimental mood where I wanted to try a new dish, recipe method and base. I will report back with comments when cooked with the preferred base.
Cheers
Nick
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;D ;D ;D ;D. And who said it's got to be down to technique during cooking and little to do with the base? My memory fails me. Whilst i think technique can impact a dish i am a firm believer in finding the base that suits the chef. We all have favourite dishes which we aspire to replicate and we compare our efforts against our favourite BIR's. At the end of the day it's all down to one's own personal taste and ones experience of dishes from BIR's and TA's that one regularly uses which provide a yardstick of sorts. This curry cooking lark is one huge Pandora's box :o. But i am sure we'll all Curry on regardless :P. Nice to see some positive feedback on Abdul's base and spice mix used to make this dish. Would be interesting to hear feed back of a side by side comparison - Abdul's vs Ray's spec ;). Have put this dish on my radar Ray with whatever base and spice mix i have at the time, although your base is on the "to do" list. Got to crack the North Indian Special first though :-\
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Hi CH,
I haven't tried to make this with Abduls base and spice, only my own and chewys.
My base releases a fair amount of oil during the reduction which I quite like but spoon off what you don't require.
Using chewy's base and my spice mix produces a sweeter version of my Jal Frezi, which is really nice.
I'm guessing it was probably me who made the comment about the base ;D ;D
I do still stand by that comment in some respects, however, I would like to add that, chewy's base is a very superior base to most and is going to enhance most if not all dishes made with it.
Can I make a suggestion CH, and I will do likewise? If you decide to go ahead and make my base, leave the onions whole and boil until you can cut them with a spoon. Then, pass the finished base through a sieve, to remove all the fibrous gunk. These are the fundamental differences in chewy's base that make it stand out from the rest in my opinion. I would love to see/hear if using this method improves on my own base.
Many thanks,
Ray :)
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I'm guessing it was probably me who made the comment about the base ;D ;D
Ray :)
Hi Ray. I think i have read in several threads by different people that they believe that technique makes a huge difference and that it isn't a question of the quality of the base used. Not sure whether you share this view or not. I am inclined to think otherwise although i could be persuaded if given hard tasty evidence :D. My intention is to pitch 5 bases against one another with exactly the same ingredients and technique for one dish. From that i should be able to draw some conclusions. If not, I'll have had a damn fine feast on curry with some left over for later ;D ;D.
I will be trying CT's 3 hour base as per spec, sieving as well :D. From all accounts so far there seems to be some milage in cooking onions whole.
Will be interested in your comments re. your base made using whole onions. CT's base is the next one to do followed by yours. I am sure you'll be providing feedback and a revised Razor base if you believe it's warranted before i cook it up.
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HI CH,
I am sure you'll be providing feedback and a revised Razor base if you believe it's warranted before i cook it up.
I'm possitive that boiling the onions whole will improve the base. CT's ingredients are not that different than many base recipe ingredients on here, but his method certainly is. That and the sieving are the real 'stand out' differences with this base compared to others.
Ray :)
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I'm possitive that boiling the onions whole will improve the base
I can't say that I've found that at all Ray. What would be the rationale for this (if that's not another "daft question" CT ::))?
I would think that BIR would only do this to save chopping and, therefore, time?
That and the sieving are the real 'stand out' differences with this base compared to others
Do/did BIRs REALLY sieve the base?? I seriously doubt it.
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Hi CA,
The rationale for this? not sure CA but it just works. Maybe it's more a question of science rather than rationale. Maybe chopped onions release enzymes that prevent the onions from 'sweetening' up to the same degree as whole onions when boiled?
I have tried other base recipes with the same or very very similar ingredients to chewys with very different results. And I agree, the BIR's/TA's probably don't chop their onions more out of convenience than reason but, there are many a discovery throughout the ages that have been stumbled upon rather than sought!
As for the sieving aspect, Chewy never suggested the the old school BIR's sieved there base, what he said was, the old BIR's often boiled up whole chickens within the base and therefore passed their base through a 'food mill'. Using a sieve makes a perfect substitute for those who don't posses such an item.
Have you tried this method CA? If not, I would encourage you to give it a try. You will be amazed as to how much 'gunk' is retained in the sieve. I've even tasted this 'gunk' and it tastes very bitter, probably the ginger although I know that you don't really subscribe to that theory. If I can take that out of my base before I use it, then it's sieving all the way.
Ray :)
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Hi CA,
The rationale for this? not sure CA but it just works
As I said, I haven't found this.
Maybe it's more a question of science rather than rationale
Yes, science/rationale.....it's what I was after..
As for the sieving aspect, Chewy never suggested the the old school BIR's sieved there base, what he said was, the old BIR's often boiled up whole chickens within the base and therefore passed their base through a 'food mill'. Using a sieve makes a perfect substitute for those who don't posses such an item
Right, but I'm questioning whether they do/or ever did this (whether using a "food mill" or a "sieve")? Particularly in the absence of chickens in the base. Hence my comment (regading CT) about it being yet another "daft question" or, indeed, "trolling"... ;)
Have you tried this method CA?
Yes I have, Ray, both using whole onions and sieving. I didn't find boiling whole onions changed anything (apart from avoiding the hastle of peeling them). Whilst I agree that sieving removes a fair amount of "debris" (the absence of chickens aside), I am still uncertain of any benefits of removing it (or that BIRs would bother to do it due to time and, therefore, costs)?
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As I said, I haven't found this.
I have, as have one or two others that have tried CT base.
Yes, science/rationale.....it's what I was after..
Sorry CA, I'm not a scientist, just an amateur cook that knows whole boiled onions taste sweeter than chopped boiled onions once blitzed with water.
Right, but I'm questioning whether they do/or ever did this (whether using a "food mill" or a "sieve")? Particularly in the absence of chickens in the base. Hence my comment (regading CT) about it being yet another "daft question" or, indeed, "trolling"...
Hand on heart, I couldn't say that they did or didn't but Chewtikka says that the places that he visited/worked in back in the 70/80's did and I have no reason whatsoever to doubt his word, especially based on the results that I'm achieving.
Yes I have, Ray, both using whole onions and sieving. I didn't find boiling whole onions changed anything (apart from avoiding the hastle of peeling them). Whilst I agree that sieving removes a fair amount of "debris" (the absence of chickens aside), I am still uncertain of any benefits of removing it (or that BIRs would bother to do it due to time and, therefore, costs)?
That's fair enough CA but why are my findings so much different to yours? Did you taste the 'debris' that was caught in your sieve? My 'debris' was really quite bitter so by removing it, I have removed an unwanted bitter element in my base. Also, the consistency of the finished base and the resultant curries have improved quite dramatically.
I don't believe that BIR's or TA's would bother to sieve their base these days because unfortunately, it involves a bit of effort which they wouldn't be arsed doing but I definitely see the benefits of the method.
As for the onions, could it be that the onions you purchase down under are far sweeter than onions found further north? Isn't it true that the further north an onions origin, the stronger, harsher the onion will be? Maybe boiling whole onions in Oz is unnecessary.
Ray :)
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I also thought the sweetness of the onions seemed to come through more in the finished base when I used the whole onions.
As for the sieving it makes for a nice smooth sauce so I'll probably adopt the whole onions and sieving as standard when I make a base.
Cheers,
Paul
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Ray,
I have lifted this from another thread (http://www.curry-recipes.co.uk/curry/index.php?topic=5983.msg59356#msg59356 (http://www.curry-recipes.co.uk/curry/index.php?topic=5983.msg59356#msg59356)) cos it's probably more relevant here:
I have found that boiling the onions in CT base, seems to bring out their sweetness
I am suggesting that there may be other reasons and that assigning it wholly (please excuse the pun) to boiling whole onions may be incorrect.
The only way to know, for sure, is to make this (or any other) base with chopped onions and also with whole onions (keeping everything else the same). I have done this (with my base) and found no discernible difference.
I also did not find this base discernibly sweeter than mine. However, that doesn't particularly surprise me because it is fairly similar in terms of ingredients (i.e. onions, garlic, ginger, CARROTS, capsicum, spices and TOMATO PUREE), cooking method (i.e. NO PRE-FRYING and the ADDITION OF SPICES TOWARDS THE END OF COOKING) and cooking times (around 1.5 hours, it seems to me?).
The recipe calls for no sugar.....It is also sweeter than other bases before the sieving process. Now, as far as I am aware, and please, feel free to correct me if I am wrong but the only ingredient in the base that contains sugar(s) are the onions?
I think all the veggies contain sugar (to a greater or lesser extent)?
There are no other ingredients in the recipe that differ dramatically to that of other bases yet, it comes out sweeter
You don't say which other bases you are comparing it to but, in several respects, it is markedly different to some (e.g. yours):
- No pre-frying of onions, garlic, ginger prior to boiling
- NO TINNED TOMATOES (it uses puree)
- CARROTS
- CAPSICUM
- Cabbage
- Addition of spices towards the end of cooking
Now, MY theory and this only MY theory, is a medium raw onion contains about 9g of sugar. By chopping up the onion you leave more of the surface area of the onion exposed to the boiling process, thus, allowing for the sugar content to dissipate. By keeping the onions whole, you are effectively trapping those sugars between each layer and therefore retaining the sweetness that is otherwise lost. Once blitzed, the onions natural sweetness runs through the whole base
You may be right, but I would think that sugar is sugar, that it will be present anyway (from all the veggies) and that it is finally dissipated anyway (via blending)?
So, why aren't you seeing a difference when clearly others are?
Maybe because I am comparing it to my base (which is similar in many ways)? I don't know what you are comparing it to?
I also use a jug blender which, no doubt, blends it finer than a hand blender (hence I see no real need to sieve). I doubt this affects sweetness though.....
I asked in the post related to this subject, are your onions sweeter in Australia than they are in the UK?
No. As far as I can tell they are exactly the same.
Sometimes CA, it really does seem that you look for conflict when there isn't any on offer, which is a shame because you've so much more to offer
Sometimes, Ray, it really does seem that you misinterpret my intent. I trust you see this post as it is intended (i.e. to enquire and to stimulate discussion and aid understanding) rather than to cause conflict.
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Hi CA,
I really wish I could explain what it is that makes Chewys base sweeter than most with scientific facts, alas, I can't. However, I do find it sweeter than others that I have tried, yours, The Taz Base, My own, Admin's, SnS's, KD Base, ABC Base and others. I would just like to add at this point to anybody reading these post's, when I describe chewys base as sweet, I don't mean sugary sweet as such, it's not 'sickly' sweet, so don't be put off by my description.
So, to try to compare it to other base recipes, would only be fair if they were very similar, so I would suggest that yours and possibly the KD are pretty close ingredients wise?
Now, on the last 2 or 3 occasions, I haven't included cabbage in Chewys base, so I rule that out as a possible source, as the finished base was still sweet. I don't know what the cabbage adds to the base as I don't really notice it's absence to be honest!
The main difference, although there are others, is the boiling of the onions whole. Interestingly enough, I find the KD base quite bland, whereas I find your base very nice, and up until making Chewys base, I only used mine and yours in my recipes. But whilst your base is very good CA, I wouldn't describe it as being BIR sweet. I know that's not important to the end dish as a rule but with Chewys base, that familiar BIR sweetness runs through every dish that I have made with it, and it is that flavour/sweetness that I have been searching for, for quite a while now, as you may remember.
With my own base, I fry everything off at the beginning in an attempt to bring out the natural sugars of the onions, and up until now, I thought that I'd gone some way to achieving this but I always feel like I need to give the sweetness a hand by adding sugar at some point, something which I don't believe is BIR practise.
I don't know CA, I really do wish I could explain it better but I am honestly getting a sweetness with Chewys base. I think it's down to boiling the onions whole. Just a thought, I do give it the full 3 hours, do you think that this could be a factor?
Ok, what I will do, is go back to my base, leave the onions whole and boil them for my usual length of time. I will try to cut them with a spoon, and if they don't cut like a hot knife through butter, I will continue to boil until they do.
If I don't get the sweetness that I get with Chewys base, then it's back to the old drawing board I'm afraid :(
Ray :)
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This should be interesting Ray, Awaiting your results ;D
Whole onion v Sliced onion
HS
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This should be interesting Ray, Awaiting your results ;D
Whole onion v Sliced onion
HS
Yes agreed. This whole, whole onion thing has buggered my base sauce theory right up. I was more than happy with mine. Now I need to knock a new batch up and do not know what to do. Whole onions or not. Three hours or one. Sieve or not. Cheers CT wink!. I can see something in the whole onion theory. I do know that when I bake whole onions in the oven or when I cook whole baby onions or shallots in the tandoor they do seem to be a lot sweeter then when cooked apart. I will try the onions whole - it got to worth it just to save on the prep if nothing else. Do not need the sieving as I grate the tough sinews out of the ginger pulp. Three hours or one hour this is my real dilemma.
Bon jovi
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Ok, what I will do, is go back to my base, leave the onions whole and boil them for my usual length of time. I will try to cut them with a spoon, and if they don't cut like a hot knife through butter, I will continue to boil until they do.
If I don't get the sweetness that I get with Chewys base, then it's back to the old drawing board I'm afraid :(
Ray :)
I can't wait to hear the results too. Hopefully, we'll have an idea as whether boiling the onion whole does in fact make a sweeter base. If other too try this with their usual base the results will be a bit more conclusive. I'll leave it to others more clever than I to explain the reason why if the tests prove positive ;D. I'll simply take it as a rule of thumb. I'm making CT's base today so i'll post my comments a bit later on.
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I have been using CBMs and Abdul's bases recently when cooking this jalfreizi but I found a tub of Chewy's base at the bottom of the freezer and I fully agree that it is much sweeter than the others and probably works better for this dish.
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Hi Ray,
Please don't get me wrong. I think the "underlying sweetness" that you refer to is fundamental to reproducing BIR curries. That's why I am interested in your observations.
The main difference, although there are others, is the boiling of the onions whole.
But this is the bit I am unconvinced about
Just a thought, I do give it the full 3 hours, do you think that this could be a factor?
I think it (maybe even in conjunction with boiling whole onions) may well be. Though I get the impression, from CT's video and writings, that the total preparation time is around 3 hours but the total cooking time is only around 1 hour and 30 minutes? It would be good (i.e. helpful) if CT is able to confirm this?
what I will do, is go back to my base, leave the onions whole and boil them for my usual length of time
I think that would be a very useful "experiment" to prove or disprove your belief. And/or making CT's base with boiled and chopped onions.
Like you, I would also be very interested in knowing where this "underlying sweetness" comes from (because I think it is a desirable thing).
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PS: I think it is great to see that other members are also prepared to remain open minded and to "test" whether the "underling sweetness" is due to boiling whole onions (or the time for which they are boiled)...or not.
I think it makes good experimental sense.
And I very much look forward to hearing of their (and your) results (either way) 8)
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Hi CA,
I agree, should be very intersting.
I'm a bit unsure how to treat mine whilst carrying out this experiment?
As you maybe aware, I fry everything off first for ten minutes or so before I add the water ie; Chopped onions, garlic and ginger. I then fry off the tomatoes and sugar and spices in a separate pan. I then bring these two pans together.
I'm guessing that I would have to fundamentally change my method to carry out the experiment?
So, basically, I would be making Chewys base but leaving out the pepper, cabbage and carrots?
Bloody hell, is this curry lark ever easy ???
Ok, I'll gently fry off the garlic and ginger, say for a couple of minutes, add the onions and water then proceed as normal.
Next experiment would be, as above but cook for going on three hours.
Wish me luck 8)
Ray :)
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I think the sweetness of Chewy's base is almost certainly down to the cooking time, as it takes longer for the onions to cook and soften when they are whole. I asked Chewy in the below link regarding what the 3 hours meant - total time or the cooking of the onions (another other ingredients).
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg59324#msg59324 (http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg59324#msg59324)
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Hi Ray,
I would be more inclined to make CT's base, in the way that you have, with whole and with chopped onions. And compare the two. Probably simpler?
Oh, and Good Luck! Your results should be interesting..... 8)
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I think the sweetness of Chewy's base is almost certainly down to the cooking time
I think you may well be correct
I asked Chewy in the below link regarding what the 3 hours meant - total time or the cooking of the onions (another other ingredients).
http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg59324#msg59324 (http://www.curry-recipes.co.uk/curry/index.php?topic=5635.msg59324#msg59324)
And what was CT's reply please?
So, whole onions versus chopped onions cooked for 1 hour and 30 minutes versus 3 hours? Ha! I can see it becoming more complicated by the minute (but still manageable) :P
It would be great to get to the bottom of this....I'll try that foursome myself....
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Alas I'm away for 7 days as from this Wednesday coming so I won't get an opportunity to give this a go until a week Saturday.
Ray :)
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Chewy's base is currently on the stove. Hour in and the onions are softening but am going to give them another hour until my knife goes through them like a hot knife through butter :). So two hours plus half an hour with spice and tom paste followed by blending and sieving :( then back on for another half hour till the oil separates. That's three hours without the faffing in between. I hope this turns out to be worth it :-\. Then all i have to do is decide what's for supper tonight ;D. Very tempted to give your RJ a go Ray, or could it be a CA phall or should i experiment some more with my North Indian Special? Decisions, decisions ::). This curry making lark is all go ;D
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Hi Ray
You couldn't have explained it any better, the first time.
It took me 3 hours in total one, lazy saturday afternoon in March.
The first video I did, only took 1hour in total, and was not as sweet.(pressure cook 30mins)
If I want a really sweet base I leave the onions whole (pressure cook 30mins)
The point people may seem to be missing, is that there should be 90% onion in any base recipe.
The more onions the better/sweeter! If your want to mimic what they do in all BIR/TA's I know and probably in your local,
Boill them whole. @100 degrees!
Here's some random poor quality phone snaps
one with the foodmill in action
cheers Chewy
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Hey Chewy,
Wow, that first pot made my eyes water ;D
So, how long ago did you obtain these pictures then mate? I ask because they are still using the food mill.
Just out of interest Chewy, have you ever made your base with chopped onions, and if so, what was your findings?
Ray :)
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Hey Chewy,
Wow, that first pot made my eyes water ;D
So, how long ago did you obtain these pictures then mate? I ask because they are still using the food mill.
Just out of interest Chewy, have you ever made your base with chopped onions, and if so, what was your findings?
Ray :)
Hi Ray
Foodmill pic, taken May 2011 near Ashington. PM'd too me by a fellow cr0 member :D
Take a look at my 1 hour pressure cooker base video
http://www.curry-recipes.co.uk/curry/index.php?topic=5606.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5606.0)
The end result is still a sweet base but not as sweet as the 3 hour video.
SnS found the onion science here:-
Boil whole: sweet, mild
When small, whole, peeled onions are boiled in water, the onion produces a compound much sweeter than sugar. As with baked whole onions, alliinase's hot flavour doesn't develop.
http://www.curry-recipes.co.uk/curry/index.php?topic=2491.msg21705#msg21705 (http://www.curry-recipes.co.uk/curry/index.php?topic=2491.msg21705#msg21705)
cheers Chewy
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Hey Chewy,
Brilliant find. I knew I'd read about it somewhere before but couldn't for the life of me think where.
I tried the link that SnS provided further down in the thread but it doesn't seem to work.
I will still go with the experiment, just for piece of mind and report them back to the forum.
Cheers matey ;D
Ray :)
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Good find chewy we are getting to the answer now.
bon bon
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At the risk of bringing this thread back on track, I decided to give Ray's Jal Frezi another go tonight. Not a curry i eat but want to make sure i dish up something decent for a friend who likes JF. Gotta say Ray, another blinding recipe. Thoroughly enjoyed the result when i cooked it on Sat and sampled it. When in from the pub the house smelled like a BIR and when i got up the next morning :D. From what i can remember the curry was good too ;D. So to do it justice i cooked it again tonight and was sober when i ate it. Lovely dish. Cooked it exactly to spec but used CA's base tonight (Sat's was done with CT's base) and added some coriander / chilli puree to give it a bit of oomph - which it did :P. Here's the pics
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Curryhell,
Personally i love this recipe and yours looks amazing ;D
you cant fault Rays recipes in my opinion ;D
Try his Rogan Josh, it is full of flavour and i am really impressed with it ;)
Alan ;D
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Curryhell,
Personally i love this recipe and yours looks amazing ;D
you cant fault Rays recipes in my opinion ;D
Try his Rogan Josh, it is full of flavour and i am really impressed with it ;)
Alan ;D
I'm glad you think my pics did Ray's recipe justice Alan. Did the Rogan weekend before last (pics posted in appropriate thread) and that was really good. Must admit it was a toss up between that on Sat and the Jal Frezi ::). That's two out of two great successes now from Ray's recipes. Very impressed indeed and worthy of all the positive feedback received from other CRO members. Keep em coming Ray ;D ;D ;D.
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Many thanks CH and Alan for your kind words :D
CH, that looks a great Jalfrezi my friend and really does the recipe justice, I would happily pay good money if that was presented to me at my fav BIR.
I've been away for a week and I'm itching to get back into the kitchen. Got a couple of new ideas on the go, so, fingers crossed, I'll have one or two new recipes posted soon but only when I've got them right in my mind.
Thanks again guy's
Ray :)
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Made this tonight instead of chewys madras (didnt have any MIRCH), all i can say is shllluuurrrrppp!!!! , used Dips base n spice mix, didnt have any onion paste but the taste seemed fine without, i had to add around half a teaspoon to a full teaspoon of salt to suit my taste, my only mistake was using small cherry tomatoes which disappeared during the cooking, ill deffo be having a bash at your onion paste now :D , cheers for the recipe :D
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Hi YMD,
Many thanks for giving this a go my friend, and I'm very glad that you enjoyed it.
I've not tried Dips base as of yet (using chewys 3 hr base) and I use my own spice mix. I wouldn't worry too much about the onion paste either, I don't use it that much these days to be honest ::).
ATB,
Ray :)