Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: jb on October 14, 2010, 11:22 AM
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Has anyone come across this one before???
http://www.amazon.co.uk/gp/product/095634030X?tag=eighteighttem-21 (http://www.amazon.co.uk/gp/product/095634030X?tag=eighteighttem-21)
Tempted to buy it just to add to my collection,just wondering if anyone has seen it before.
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never heard of it to be honest jb
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There is a website for the book too when I googled the title...
http://www.thecurrycrunch.com/ (http://www.thecurrycrunch.com/)
Tells a little bit more about the book then the Amazon page
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cheers Mark, only 56 pages I noticed - not exactly a huge tome then.
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I can't see how it could possibly tell us anything, we don't know
I am curious though
I doubt the author's name
It's probably just to make the book sound authentic
It preys on our desperation to make 100% BIR curry
There never will be a perfect recipe book
The best things to read are
The Ashoka recipes by Panpot
Bruce Edward's Curry house cookery
The Curry Secret, Kris Dhillon
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I think you might have jumped the gun there haldi questioning the credibility of the Author, if you look on the Amazon page there is a link to another website which is a curryshop at 37 Inworth walk Colchester called the Curry Crunch the same name as the book so I think it is safe to assume that the owner/chef is the author of the book in which case we finally have a book written by a real restuarant chef, not the deliveryman or gifted amateur , maybe a member who has used this takeaway can comment on it or or can go check out it's quality for us, the link to the shop is here http://www.currycrunchtakeaway.co.uk/ (http://www.currycrunchtakeaway.co.uk/) , As I have not read the book I cant make any judgement on it's contents but hope to hear soon from any member who does as the overseas postage really bumps up the cost to me here and I don't like to waste money, I hope the base in this book isn't full of onion Bhaji oil like the last book I brought.
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we finally have a book written by a real restuarant chef, not the deliveryman or gifted amateur
LOL ;D
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Just ordered a copy from Amazon.Probobly gonna be load load of rubbish I know but curiosity has got the better of me...I'll let you know what it's like when it arrives.
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The best things to read are
The Ashoka recipes by Panpot
Bruce Edward's Curry house cookery
The Curry Secret, Kris Dhillon
This is interesting. But why do you leave out the Kushi Balti Cookbook (Haydor) and the recent Undercover Curry book? Do you really rate Dhillon higher?
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Hi
Just find it strange that there is no mention of the book by the TA and no mention of the TA by the book site.
Regards
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This is interesting. But why do you leave out the Kushi Balti Cookbook (Haydor) and the recent Undercover Curry book? Do you really rate Dhillon higher?
I can't answer for Haldi, but I have ordered a copy of the "Undercover" book yet would steer clear of any book with Balti in its title on the (perhaps unreasonable) basis that I am unconvinced that Balti really brought anything worthwhile to BIR cuisine (rather like CTM, in fact !). But I also rate KD very highly, mainly because she is the one who took the cork out of the bottle; without Kris's lead, how many of these later books would have been published, I wonder ? And I also owe her an eternal debt of gratitude, since until I purchased my first copy of her "The Curry Secret" I remained as far from achieving the authentic taste of BIR food as it is possible to be !
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[...without Kris's lead, how many of these later books would have been published, I wonder ? And I also owe her an eternal debt of gratitude, since until I purchased my first copy of her "The Curry Secret" I remained as far from achieving the authentic taste of BIR food as it is possible to be !
Your comment sounds like a contradiction. Are you saying you're grateful to Kris for keeping you as far as possible away from the BIR taste which we all seek?
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No ! I wrote "until I purchased my first copy of her "The Curry Secret" I remained as far from achieving the authentic taste of BIR food as it is possible to be", where the key word was "until". Not sure how this was misunderstood ...
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I'm going to send a Mail to the Curry Crunch booksite to see if they are connected with the Curry Crunch Takeaway in Colchester, I hope they are.
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Hi
If the chef is Kashmiri, the opening statement is way off. Unless the author is the proprietor and not the chef or he needs a geography lesson?
Regards
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I'm just saying that if you look on the book site Butterfly prawn is mentioned as a starter recipe and is sold at the Curry Crunch takeaway as well , so he is probably proud of it on his menu, the book site also mentions learn to cook Kashmiri and Indian Takeaway and the specials at the Curry Crunch Takeaway just happen to be Kashmiri, I must admit the Curry Crunch is such a common curryhouse name I put it up there with The Rajh ,Bengal lancer and Tajh mahal, I'm going to send the contact at the booksite a Mail to confirm if they are one and the same ok.
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58 pages including photos does seem short but as long as he gives us the menu favourites that most punters go for then that's all I need
Having just finished editing the PDF mentioned at http://www.curry-recipes.co.uk/curry/index.php?topic=4644.msg48897#msg48897 (http://www.curry-recipes.co.uk/curry/index.php?topic=4644.msg48897#msg48897), even 58pp may be overkill if there is as much repetition as there is in the PDF ! It seems to me that rather than listing individual recipes for (say) Chicken Vindaloo, Meat Vindaloo, King Prawn Vindaloo and so on, all that is really needed is to give a recipe for generic Vindaloo and explain in the preface how to tailor the recipes for different main ingredients. And this could then be taken one step further by giving a generic recipe for a whole family of curries (Madras, Vindaloo, and so on) and then documenting the differences. Of course some recipes are unique, and would need individual treatment, but there is a great deal of commonality that could easily be factored out if the author were so inclined (and if his/her publishers would allow him/her to do so !).
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Hi Chaa,
I wouldn't be so quick to rule out The Authentic Balti Curry cookbook. In my opinion, it took me much closer to the "holy grail" than either of the KD books.
Yes, KD gave an insight to restaurant curry but if it wouldn't have been her, it would have been somebody else. Pat Chapman certainly would like to take some credit for that insight too, although I'm not a fan.
The thing with Balti, in my mind at least, is that it is not BIR! I have searched everywhere for a plausible explanation as to how Balti and BIR differ. The usual response is, a Balti is cooked in a Karahi or Balti pan. This for me doesn't explain how they differ, just tells me that one is cooked in a different pan than the other.
For me, the difference in Balti to BIR is the flavour. Proper balti, and I mean proper balti that specialises in Balti cooking, not some BIR with a Balti section, usually has less but thicker sauce and has that unmistakable flavour of whole spices i.e, cardamom, cloves, cinnamon, and so on.
Try the Kushi base, and I think you will agree, it's quite different than most on here and that of most of the so called "BIR cookbooks" but if you do, please try to use the Kushi spice that complments it.
Ray :)
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Hi
The book invites you to cook Bangladeshi/ Indian recipes. The TA specials are Kashmiri ?
Regards
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Your right, my 'O' level geography didn't cover the Indian sub continent very well did it, anyway I have sent the takeaway a mail and the booksite a mail and await any response.
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Apparently this book has been available since august 2009. It seems strange that one of us didn't spot it sooner. ???
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I think you might have jumped the gun there haldi questioning the credibility of the Author, if you look on the Amazon page there is a link to another website which is a curryshop at 37 Inworth walk Colchester called the Curry Crunch
Yes, you're right
Apologies to everyone concerned
This is interesting. But why do you leave out the Kushi Balti Cookbook (Haydor) and the recent Undercover Curry book? Do you really rate Dhillon higher?
I found quite a few things in the Undecover book which didn't seem to ring quite true.
The author seemed reluctant to reply to several emails
It ruined the book for me
It made me feel the recipes were not entirely accurate, to what is done in the BIR kitchens.
The consistant use of tandoori masala for instance
Garlic powder?
The rice isn't pre soaked?
Without him qualifying my question, it debased the whole book
The Kushi book had a funny spice mix and base (with Mace I believe)
Following the recipes exactly was like nothing I had ever bought
Kris Dhillon isn't right, but it's consistant and genuine
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Hi Haldi,
The Kushi base, is quite different to others but, it is specifically for Balti. And Mr Haydor is a genuine, bonafide restraunter. http://www.kushibalti.co.uk/ (http://www.kushibalti.co.uk/)
I really like this book, lol. For me, it's better than the KD books but I can see why people like her books.
Ray :)
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I'm so tempted to buy this book
Anyone else got it yet?
Is it rubbish?
I'm a serial curry book buyer offender
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I found quite a few things in the Undecover book which didn't seem to ring quite true.
The author seemed reluctant to reply to several emails.
I've found him (Dave Loyden, that is) extremely helpful so far : I reported non-delivery ten days after order, he sent two follow-up messages, a third when I said I would let him know once it had arrived, and the book itself arrived recorded delivery this morning despite being post-free. Not yet had time to do more than look at the design, so will report back once I've started to read it and perhaps when I've tried one or two recipes.
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I'm so tempted to buy this book
Anyone else got it yet?
Is it rubbish?
I'm a serial curry book buyer offender
Mine has been shipped so I might get it on Monday,I'll give you a full report!!!! I guess I must be s serial curry book buyer as well!!
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I've found him (Dave Loyden, that is) extremely helpful so far
Yes but you weren't asking pertinent questions about his recipes and methods were you?
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No, but nor did I try to suggest that I was. If I have occasion to ask such questions, I will of course report back on how these were received; all I was trying to convey was that my initial impressions were favourable, and since making a start on the book while waiting for the rain to stop (seeing blue skies I had changed into cycling garb, only for the heavens to open) I remain positive : I like his "to hell with exact measurement" approach, and my only concern so far (I am up to onion bhajis) is that his recipe includes curry powder. Now I know that some (many ?) recipes on CR0 also include curry powder, but for me this remains a suspect ingredient : almost by definition it cannot contain anything that could not be added as an individual spice, so what is the purpose of adding some spices by themselves (say, coriander, turmeric, cumin and fenugreek, all of which are widely accepted as the staple ingredients of most curry powders) and then adding the same spices already blended into curry powder ? Do we have really good evidence that BIRs actually use curry powder in their recipes, or is this just an urban myth ?
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Hi Chaa006,
We have evidence from several BIR chefs that a component of their mix powder is curry powder.
To name a just a few we have this information from Taz, Dipurajah and Jb's cooking lessons at home from a real BIR chef.
Paul
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Thank you, Paul : that is useful interesting. Do we also know whether they blend their own CP in bulk, or buy it ready-made, and also have any offered any rationale for why they include pre-blended spices as well as the same thing unblended ?
** Phil.
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Well, I've now finished a first pass through Dave Loyden's Undercover Curry, and my impressions remain favourable. He points out in several places where restaurants take short cuts in order to be able to operate within an acceptable time frame and to budget, and these make perfect sense. And although he doesn't adduce these particular arguments in discussing pillau rice, he does say that the rice should not be washed before frying, thereby contradicting much of the received wisdom on this topic, and of course this makes perfect sense in terms of restaurant economics where the time needed to adequately wash sufficient rice for one day's covers would be out of all proportion to the income that the finished dish would generate.
I've only had the book since 10:00 this morning, and I'm eating out tonight (English, for a change !) but my pre-cooked chicken is waiting in the 'fridge, as is the spiced oil, so with any luck I will be able to report on the success or otherwise of one of his recipes within the next 36 hours.
Afterthought : he does, unfortunately, repeat the chicken-based recipes for beef & lamb (fortunately combined), and although there is a tiny bit of variation, this is little more than a copy-and-paste exercise which bumps up the page count whilst adding very little in the way of information. But sadly, that's true of most books on curries :(
** Phil.
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Hi Chaa,
It's funny because most of the "BIR books" do tell you to wash the rice but as you point out, would they really go to all the effort?
I've never tried boiled or Pilau rice without washing the rice so I wouldn't know what the difference are.
Does anyone here on the forum not wash their rice?
Ray :)
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Does anyone here on the forum not wash their rice?
Ray :)
I followed his unwashed rice recipe and the grains were hard and unlike any BIR rice I've had
Every takeaway kitchen I have been in does wash or soak the rice
Sometimes they soak it for hours, depending on what else is going on
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I never wash my rice, and usually boil in loads of water till ready, then pour on cold water to stof the cooking then later re-heat in micro or oven, my rice is always spot-on
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I never wash my rice, and usually boil in loads of water till ready, then pour on cold water to stof the cooking then later re-heat in micro or oven, my rice is always spot-on
If I was cooking plain boiled rice, I would probably do the same as you
But his recipe is meant for spiced pillau rice
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Haldi, I really appreciate you including The Ashoka posts in your best book list. For the record the recipes were not my interpretation of what I was shown in those two hours I had back stage but the actual recipes from the Groups Chef. He also gave me a copy of the actual Chef's handbook that is given to each one in the group so as to insure high and consistent standards. I don't have the privilege to share it all but if I did I would have the definitive direct from the Glasgow style BIR kitchen best seller. I have argued elsewhere that the entire Ashoka postings should be brought together here in one place as a " book " exclusive for our usage. They were posted in two goes just because of the time it took to type it all up, when they were all split up even I can't easily find them in order to follow the obvious logic. I would argue the same should be done for other direct from chef's postings so as to keep them together as mini books. Random recipes from our esteemed membership is a different thing altogether and kept as they currently are makes sense. We do a disservice to ourselves and especially for beginners when we divide the posts up IMHO. Personally I will order the new book too just because you can always learn something even if it is to only confirm you are already on the right track.PP
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Very strongly agree : bringing together fragmented information from a single reliable source would be very worthwhile. I would be happy to integrate things if more experienced members could indicate whether the various fragments are to be found.
** Phil.
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Hi PP, Chaa.
I think we've asked for this before haven't we? I know I certainly have. I agree, total accounts from one source would make things much easier for all of us, not just the newbies.
Ray :)
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I've never tried boiled or Pilau rice without washing the rice so I wouldn't know what the difference are.
Does anyone here on the forum not wash their rice?
Ray :)
I dont wash mine Ray. I think it tastes more if you dont and i prefer it to be a bit sticky like chinese rice.
For 2 people i add about the following:
-Whole spices such as 1 asian bay leaf, 5 cardamom, 1 black cardamom, 2 inch cassia,1 star anise and 5 cloves to some warmed ghee.
-When crackling add a measure of rice (i use a small glass, maybe 150ml) and about 2tsp salt. Mix well on the heat so all the grains are mixed with the spiced and seasoned fat.
-Add 1.5 times the amount of water and stir. Bring to simmer slowly. After 5 mins or when there's about 0.5cm water covering the rice cover with clingfilm and lid and take off heat.
-Leave for 10 mins, occasionally shaking and putting back on the lowest heat to make sure steam is created.
-If the rice looks plumper remove cling film and rest for a few mins. Dont stir. Indian spiced rice, easy.
Salt being added at the beginning is crucial. The rice needs to absorb it through the water (as well as the spice infused oil/ghee). Adding it after cooking doesnt work the same. It either physically bounces off or sticks to the rice so you get bland rice+salt which isnt the same as seasoned rice.
This thread's not really about cooking rice though so dont mind me! Carry on
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I have argued elsewhere that the entire Ashoka postings should be brought together here in one place as a " book " ... when they were all split up even I can't easily find them in order to follow the obvious logic.
I couldn't agree more Panpot. Unfortunately CA deliberately split them up and, as was his way, ignored all protestations not to (from me).
The idea of bringing it all back together in one place is an excellent idea. It's just a pity it was split up in the first place.
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Hi Panpot,
As you know (because you, me and others, certainly discussed it at the time), the decision was made (not just by me) to (yes, deliberately ::)) reorganize your Ashoka posts to fit better with the forum structure.
As you also know, the forum is currently structured so that completed recipes are posted in the various recipe sections and unrelated chat is posted in the various chat sections (at least this is what is supposed to happen). This is intended to make it easier for all to find content (because it is, or should be, in the relevant sections). This clearly isn't the only option for structuring the forum, nor is it necessarily the best. But it is the structure that we currently have. I understand what you are proposing and I can see the merits (though I believe we need to be clearer on precisely what is being proposed).
I'm sure you will acknowledge that your Ashoka posts were a hotchpotch of reasonably complete recipes, largely incomplete recipes and related (and unrelated) chat and comments. Single Ashoka threads thereby ran into several hundred posts (making things very hard to find) and included many different recipes (both complete and incomplete) and related (and unrelated) chat. I therefore reorganized the posts in an attempt to make them easier for all to follow. It certainly works adequately, in my opinion, if posts are made in appropriate sections of the forum and links are provided to other relevant threads (which, I believe, I have done with your Ashoka posts).
However, if sufficient members feel an alternative structure is "better", then they really need to motivate for it (clearly stating what is actually being proposed and citing the benefits to the forum and its members). It then remains for someone to agree to reorganize the forum to accommodate those wishes. Currently, only Admin (i.e. Stew) can do this.
I suggest that anyone, who wishes to propose structural changes to the forum, creates a thread in the relevant section of the forum (i.e. "forum administration") and motivates for changes with other members and, ultimately, Stew.
Posting the suggestions in this thread is seriously off topic (apologies to the originator for my post) and will, therefore, most likely go unheeded. Similarly, "protestations" ::) are more than likely to go unheeded. I think Stew is most likely to oblige well considered, well presented, well justified and well supported requests made in the relevant section of the forum (or maybe not). After all, it is he who would have to restructure the forum (unless, of course, he delegates it). And you (or others) could do worse than to make it as easy as possible for him to oblige.
Apologies for the diatribe! :P
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PS: in the meantime (or alternatively?) perhaps you could create an "Ashoka Index" thread and supply all the relevant links to your recipes, related chat, whatever, there?
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Has anyone come across this one before???
http://www.amazon.co.uk/gp/product/095634030X?tag=eighteighttem-21 (http://www.amazon.co.uk/gp/product/095634030X?tag=eighteighttem-21)
Tempted to buy it just to add to my collection,just wondering if anyone has seen it before.
Nope, not seen that one JB, thanks for bringing to our attention! 8)
In my opinion, the more books on the subject the better (you just never know what alternatives, new insights, and other little gems, you might glean!).
Has anybody got it, or seen it, then? What do you think of it?
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Just got the book through the post and am having a quick glance before I go to work.It looks very promising to me,well written and clear with some photo's as well.
Included is a base sauce recipe(not to disimilar to others on this site) as well as a secret spice mix.This spice mix has the same ingredients as the one my chef taught me on my lessons,so either the author and my chef have been communicating with each other or it is a genuine BIR spice mix!!!
The tikka masala recipe looks spot on as does the tikka/tandoori marinades(again quite similar to what I was shown).
HOWEVER what has caught my eye is a recipe for a spiced onion mix,or bhuna onion as it's called in the book.It's added to some dishes to get more flavour.I know this sort of mix has been discussed on this site before but it's the first time I've seen it in the many so called restaurant cook books I have in my collection.
Maybe a bit overpriced considering its number of pages but well worth a purchase.The bhuna onion paste is very interesting.
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Well got a reply from the book website,
Hi,
thanks for your enquiry, no i have no connection with the Curry Crunch Takeaway at Inworth Walk Colchester
so that has blown my theory out of the water, the comments jb made sound promising, some cookbooks have an introduction from the author so maybe he will post some info when he's had time to look at it more, might just go ahead and buy it anyway.
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Maybe a bit overpriced considering its number of pages but well worth a purchase.
I agree it looks overpriced. If about 10 of us could cooperate, one person could buy it before sending it to the next person for say ?1 less, and so on. Paypal might be used. We'd need to decide who gets to keep the book, once the price is fully recovered. If more people want to pay ?1 to see the book for a few days, then any profits could be passed to this forum. Actually, the book could then be sold on eBay to save anybody from keeping it, with any income also going to the forum.
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Mine arrived today, adding to my collection of curry cookbooks.
First thoughts are...
1/ Overpriced for what it is.
2/ There is nothing new in this book that we don't already know from this site or other BIR cooking sites. Ref: the Base Garabi or Mix Powder.
3/ The Bhuna Onions... hard to describe, not quite going as far as Bunjarra or onion paste but there's more to it than simply pre cooked onions and peppers.
4/ The tikka and tandoori dishes use pastes as we know a lot of outlets do.
5/ I believe the recipes would give reasonable results by todays standard of BIR.
All above is only my humble opinion.
Mick
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It's suckered me in
I've just paid for it
Every time!
I know I'm an idiot, and I'll be in line for the next one
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It's suckered me in
I've just paid for it
Every time!
I know I'm an idiot, and I'll be in line for the next one
Haldi
If it makes you feel better I went and ordered one this afternoon :'(
Matt
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Haldi
If it makes you feel better I went and ordered one this afternoon :'(
Matt
Thanks Matt, it does
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Thanks CA for taking the time to respond. I am really busy just now so starting from scratch to write it all up again is not that exciting especially as it would take one big long sitting. If I could be advised how I could do it over time ( I suspect this is easy to do but I am bit of a technophobe ) and then post it all in one go I would be up for updating it in light of the odd mistake made originally with ingredient quantities and other descriptive improvements. I might even be able to add a few more from the Hand book I was given. I would only want to redo it all if it was going into a dedicated reference section for single BIR or Chef sourced recipes, IE mini books. Any further comments or questions could be linked to another thread so as not to create the trouble you had before. all of this of course if the rest of the guys can see the merritt in it now and for the future when someone else gets a series of lessons or a site visit.
I am going to buy the book now that so many of you feel it might add value even if just for the Bhuna Onions which given my passion for Bunjarra makes sense. PP
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If needs be PP I could assemble the document for you and once you are happy we can put it up on the site?
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Hi Panpot, As you know (because you, me and others, certainly discussed it at the time), the decision was made (not just by me) to (yes, deliberately ::)) reorganize your Ashoka posts to fit better with the forum structure.
I agreed with the decision and still do. It makes far more sense to have recipes sorted into categories like madras, rice and vegetables, rather than under any one restaurant or source. I hate that approach on another forum. An index is also useful, by restaurant, but I wouldn't go further than that.
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Cheers VC and I do hear what George is saying. Is there not a decent compromise here? Is is it not the motive of most if not all of us to recreate BIR standard food and probably to put together a credible BIR meal. Surely actual BIR recipes that need a number of sauces and pastes should be kept together and also be broken up as per George's view, can we not simply do both in this type of case? PP
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It seems to me that all we need is one additional main thread (call it "Recipes by author", say) within which there are links to the original articles classified as at present.
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I could make a pdf book that users could download, no cluttering of the forum, just one book that can be downloaded?
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I could make a pdf book that users could download, no cluttering of the forum, just one book that can be downloaded?
That sounds like a cracking idea. Would you be happy to maintain it going forward?
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Yep, no problem at all.
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My book turned up
It's a welcome addition to my collection
It's good that it's a complete set: base with recipes that work with it
But there really is nothing new, for most people to learn from
If your unhappy with your home curry results, this book will NOT give a missing flavour/tecnique
If you are just starting curry cooking, it would be ideal
I thought the book would be larger as well
It's an A5 size, with lots of white paper around each recipe
Very little print on each page
Incredibly sparse
This book should really only cost a fiver
I had to see it though
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Hi Haldi
Mine also turned up yesterday and as you say its certainly overpriced for the content,
A couple of interesting things such as the onion paste and yet another spices mix but certainly no eureka moment.
That said I bet its not the last BIR book I purchase :)
Matt
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My book turned up
I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.
** Phil.
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My book turned up
I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.
** Phil.
Hi Phil
There has been a 'bit of banter' about the Undecover book already over here http://www.curry-recipes.co.uk/curry/index.php?topic=4776.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4776.0) if you are interested.
CHeers
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There has been a 'bit of banter' about the Undecover book already over here http://www.curry-recipes.co.uk/curry/index.php?topic=4776.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4776.0) if you are interested. Cheers
Bl@@dy h@ll : "a bit of banter" -- 33 pages, by my reckoning ! Many many thanks, I shall digest that lot at my leisure before writing another word on the subject :)
** Phil.
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My book turned up
I've lost track, Haldi : which book is this that has just arrived ?
I'm planning to submit a review of Kris Dhillon's most recent book, but am still waiting for an answer from the list admin as his preference for the category in which to post it, and I could also offer a review of Dave Loyden's "Undercover Curry" if that hasn't been adequately covered already.
** Phil.
Phil
The book is "The Curry Crunch"-Bangladeshi and Indian Restaurant Secret Recipes
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I've started the recipes from this book
The base is very good (top left)
The precook chicken is good too (bottom left)
and the curry itself, has very good texture
I made the Chicken Madras,
I'll have some tomorrow
It's been nearly the whole day cooking, and I don't feel like having it at the moment
(http://www.curry-recipes.co.uk/imagehost/pics/b29a20dca3bdab96b8156af9816bbc64.jpg) (http://www.curry-recipes.co.uk/imagehost/#b29a20dca3bdab96b8156af9816bbc64.jpg)
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Great work Haldi, all looks very professional- I'm sure the Madras will be all the better for leaving it overnight.
Like you I'm also pleased with the book and the recipesw I have tried.
Matt
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Hey Haldi, great stuff.
Can I just ask, what is that, that you're cooking the base on (top left)? It looks like a pro set up?
Ray :)
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Haldi,
Just sussed it out, it's a tandoor? Seen it on the other thread :P
Ray :)
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Haldi,
Just sussed it out, it's a tandoor? Seen it on the other thread :P
Ray :)
Yes that's right
I only put the pan on it to photograph it
My poor old tandoor, is starting to show signs of age
It's got a crack running up the inside wall
It's only five years old
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My poor old tandoor, is starting to show signs of age. It's got a crack running up the inside wall.
It's only five years old
But you have a tandoor : how many of us can say that, I wonder !?
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just received the book (booklet) Saturday must say I prefer the Asoka pre-cooked chicken recipe also no mention of freezing only 3 days life in a fridge the quantities suggested for initial preparation, basic sauce etc means you would have to cook like the clappers to use it all up in 3 days. Repices look interesting and will give the madras a go.
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I've had the madras curry from the book now
I was dissapointed
It was very ordinairy
If you'd bought a curry like it from some place, you wouldn't go again
In truth, I have had curries exactly like this, before
Very good texture and really looks the part, but nothing special in flavour
Mind you, that's only one recipe, maybe others are better
Anyone else tried anything?
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thanks for the gen haldi will forget the madras and probably try the vindaloo
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I had a go at some recipes from this book at the weekend.I tried the base sauce as well as the tikka masala and balti.I was originally going to try the base sauce I learnt on my recent take-away lesson but after Haldi's attempt I thought better of it,I invited some friends round and I didn't want a disaster on my hands,I will try that one when it's just me and the wife!!
Anyway all went well the balti was one of the best I think I've done so far(I used chicken tikka instead of prawns),just about to post the results in the pictures section.I followed the base sauce recipe as per the book,it struck me just how similar the ingredients are to most of the other base sauces on this site(including mine).The only glaring omission I thought is fresh coriander stalks so I added some of these at beginning.Curiosity got he better of me so I also added some coconut block.Not too much just about two desert spoonfuls.I couldn't really taste it overpowering the finished sauce,it just added a slight sweetness but not spoiling anything.
I also precooked my potatoes using the method of precooking vegetables in the book.These went into my bombay aloo and sag aloo...very nice indeed.
The biggest taste bonus for me was the bhuna onion recipe mix from the book.I tasted it when it was finished and the mixture become slightly sweet but still savoury.It went into the balti and certainly gave it extra flavour and texture,my wife actually commented that my balti was just how our takeaway used to make it,the sauce sauce was very thick and tasty.Here is a picture of the bhuna onion and precooked potatoes,I'll post the rest now in the pictures section....hope it makes you feel hungry!!!!
(http://www.curry-recipes.co.uk/imagehost/pics/d966a01be7821d4fa21ce039d796c80a.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/c5a3161d26f9a8b2f3612a1812d31114.JPG)
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allways good to read a book test. without hijacking the thread i was in poundstretchers at the weekend and i spotted this book called fat free indian was 2.99, large book full of recipies. What i liked about it was the many chuckney and riati type recipies.
its not bir but the starters and bread and side dishes are definetly worth a try. its a big book for the cash, and to be honest im realy enjoying reading through it.
you can find it here http://www.amazon.co.uk/Fat-free-Indian-Shehzad-Husain/dp/1844770028 (http://www.amazon.co.uk/Fat-free-Indian-Shehzad-Husain/dp/1844770028)
its worth a crack for those trying to keep the calories down
regards.
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I've been very busy but did get a copy of the book and two weeks ago made the base and the pastes together with the Bhuna Onion. I cooked a couple of dishes but can't say they came up to The Ashoka standards for my Glaswegian taste buds. The Bhuna Onion is OK if you can't be bothered with making the Bunjarra however they say life is to short to drink cheap wine it's certainly to short to waste cooking inferior curry other than to experiment or test other's suggestions. in this case once is enough though the Bhagi was reasonable IMHO. PP
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I couldn't sleep the other night, and ended up re reading "the curry crunch"
I thought maybe I hadn't given it a fair chance
so I made
the garlic ginger puree
the spice mix
the base
pre cooked ingredients
and a madras
all exactly to the books instructions
and honestly folks it's little better than average
not worth the effort
A month ago, I bought a madras from a local takeaway called Spicy Nights
It's on Haydn Road in Nottingham
http://www.spicynightstakeaway.co.uk/
and the aroma and "taste" were absolutely incredible
and this is after after everything I have seen, read and demo/courses I've been on
I now know it just can't be done to this standard at home
there is just nothing left to try
You could drive yourself round the bend, chasing this amazing BIR flavour
I believe we have all the techniques, so it has to be an ingredient
I still suspect it's the oil, that's used which makes the difference
But I don't know that for a fact
I have to stand back from this now
I used to spend the whole weekend, on Curry experiments
It's not all without a degree of success
I make great chicken tikka
Soft lovely naan bread
Tasty rice
Lovely onion bhajees and pakora
samosas better than any shop round here
but the actual curry
nope!
I've sat in a takeaway while they were simply heating up a portion of base to make a korma, and the aroma was magic
I've been in a takeaway when the base was made up
and apart from the oil, there was nothing unusual in the igredients
oh well
time for a takeaway, I guess so it's not all bad news
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I found an email I got back from "the Curry Crunch" author
It's from October 2010
I'd forgotten, but I had been disappointed with the results back then!
He doesn't still reply to emails
Probably not at this email address anymore, but at the time he was very responsive
The advice never advanced my cause, but maybe someone else might benefit
My curries have a flavour I don't want, and a flavour missing
Hi,
Thank you for your message, I'm sorry to hear the madras dish wasn't as you expected.
Please try any of the following methods:
1) you can add few chopped fresh green chillies, instead of chilli powder.
2) you can add 1 tsp of Pataks tandoori paste or tandoori masala powder when adding the spices.
3) you can increase the secret mix powder to 2 tsp instead of 1 tsp.
4) you may add half a tsp of garam masala when adding the spices.
5) you can also try adding 1/2 (half a teaspoon) each of paprika and cumin powder which will enhance the taste and flavour.
6) to get a extra spicy dish, i recommend you buy a product from any Bengali or Asian Grocery Shop, known as 'MR NAGA' pickle. (It's very hot and spicy, just add half a teaspoon of this pickle instead of the chilli powder and see the difference!)
My advice to you would be to try the above spices and see if it gives you the right consistency that you are looking for. Also one important thing to note is, always check the level of salt before taking the curry off the heat. No matter how much spice you put in it, if it lacks salt then it will taste bland.
I hope this will help you to get the right result this time. Good luck!
Please keep me informed on how you get on.
I would be grateful if you could let your family and friends know about, The Curry Crunch Book and website.
You Can email directly here at: thecurrycrunch@yahoo.co.uk
Thank You.
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I made the Onion Bhajees from this book
I ate a few on the day and froze the rest
I thawed out a few when we had a takeaway last Sunday
They were just so good!!
Almost better than the bought curry
Highly recommended
Has anyone else made them?
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I tried to get hold of The Curry Crunch a while back but it was no longer available. Perhaps you'd care to share the recipe Haldi! :)
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300g onions sliced, 100g green pepper sliced,100g potato sliced,1 tsp ginger garlic,200gsm gram flour, quarter teaspoon baking powder, 4 chillies sliced, 2 tsp spice mix,1 tsp cummin seeds, 1 tsp garam masala,1 tsp fennel seeds,1 tsp turmeric, quarter tsp tandoori masala, half tsp mint sauce, 1 egg beaten, quarter tsp yellow colour powder,2 tsp salt, 3 tbsp coriander leaves,50ml water
mix the above by hand really well
leave only 5 minutes
don't leave the mixture too long or it will go too wet
shape into small balls and drop into hot oil
don't have the oil too hot or the inside won't cook
should take about 7 minutes for each one
this makes about 12 onion bhajees
I've tried to get in touch with the author many times over the last few years
He doesn't reply, so I guess he won't mind me posting his recipe
I guess he's not around anymore
Maybe this post will bring him into the book debate
but the above recipe is brilliant
I thought it even improved by freezing and reheating
Thank you Mohammed Shofique Ullah
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Back to the book again!
This time, I had a go at Gobi Pakora
That's "Cauliflower" to anyone who can't speak Urdu!
and pakora is that lovely spicy fried gram flour blobs
This turned out well, and to be honest after the pakora had rested and gone a bit cold, the fact it was cauliflower, was less obvious
It went a little more chewy
NIce, but not as good as the onion bhajees, nor as popular
Probably not one I'll try again
The recipe calls for 400g of cauliflower, which is a smallish cauliflower amount
I've frozen quite a bit of this
No way could we manage all that in one sitting