Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Malc. on February 26, 2011, 11:36 PM
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ABC being the Authentic Balti Curry book I have recently purchased. Am I pleased, you bet! The following dishes being my first attempts to create recipes in this book.
The first thing I had to overcome was how much Cassia Bark to use in the base, which I decided was measured by imagining a small piece of bark snapped from a larger piece. I am happy with this as the balance of flavour in the base is good, though I freely admit I am no expert in these matters.
The next thing I had to sort out was a lack of Javentry (Mace) and Asian Bay in my spice cupboard. So of I went to a local Indian store a friend had recently recommended to me. Well what a Mecca this place turned out to be. It stocks everything your average BIR chef wannabe needs. So at the same time, I managed to stock up on several other things I had been missing, like Panch Phoran and Brown Cardamon, as well as topping up on others.
With time fast running away I had to crack on and started creating the base, Which in the ABC is done in two parts. First is the slow cook of the onion and veg and then the cook out of the spices with tinned tomato. My intention was to cook Chicken Tikka Balti but due to time, I chose to pre-cook my chicken in the tomato/spice sauce. Yes I know, it wasn't following the ABC, but I can say it worked very well.
So having blended the final base and prep'd all the additional ingredients, I set about creating my first attempts at balti. The results were very good indeed, albeit needing a little adjustment. Now when I say adjustment, I mean adjustment to my interpretation. The one comment we all had (wife, kids and I) was that it wasn't hot enough. Not that we like hot food but that we expect Indian food to give a little kick of heat. I put this down to my use of mild chilli powder, so next time, I will use something stronger or add fresh chilli. At this point, I feel like I have taken my first steps. ;)
Anyway, the Chicken Balti was good but the Rogan Josh was much better. The only comment I would make is that the Rogan Josh was more like the Chicken Balti I had experienced recently in a good restaurant I visit from time to time. But again, this could be down to the 'scoville' factor, or perhaps that I stuck strictly to spoon measurements rather than slightly heaped measurements, as I would do normally.
The only very slight negative I have was the rice, which wasn't as nice as I had hoped it would be. Though my youngest daughter kept going back for more time and time again.
Anyway, here are the pic's:
ABC Chicken Balti
(http://i173.photobucket.com/albums/w56/_Axe_/abc_balti.jpg)
ABC Rogan Josh
(http://i173.photobucket.com/albums/w56/_Axe_/abc_rogan_josh.jpg)
ABC Pilau Rice
(http://i173.photobucket.com/albums/w56/_Axe_/abc_pilau.jpg)
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Axe,
hope they are big dishes as they look very small portions given how good they look.
can you give any details on the dish spicing. i've always been disappointed making balti at home and sure it's down to the spicing ie mix powder.
ps i have the Lynette Baxter Balti book which has good base and a few nice ideas but i don't make the recipes as although they are good they are a bit short of restaurant quality (a bit like KD1). there is a sort of inference that garam masala also needs to be used at dish frying which could be where my gap is. i must admit it's an area of Indian that i've not worked hard at though.
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hope they are big dishes as they look very small portions given how good they look.
can you give any details on the dish spicing. i've always been disappointed making balti at home and sure it's down to the spicing ie mix powder.
Thanks Jerry, the bowls were large serving dishes ;)
For the spicing, I used the Kushi spice mix as per the book instruction. It's quite different to what I expected. Especially with the inclusion of Garlic and Ginger powder. A side by side comparison to my usual IG spice mix is very interesting.
The Kushi spice mix has much more of a 'finished dish' aroma. You might even call it refined and it certainly reminds me of a Balti. Where as the IG spice mix has a much coarser aroma of curry and turmeric.
As I mentioned, we all thought the spicing levels were a little on the 'light' side. I truly believe this is the book trying to calculate the measurements a chef might use. It may look like a teaspoon of powder on a chefs spoon but it could be almost double that, if you get my meaning.
I am sure the book has other inaccuracies to, I got about 14 portions out of its 10 portion base recipe. The visual representation of tinned tomato in the book, looks more like a watered down puree White Tower perhaps? The book simply says 200ml tinned tomato.
The next time I do these dishes (next weekend) I will use the IG spice mix for the Balti dish to learn what difference this makes and increase the quantity of the Kushi spice mix for the ABC Rogan Josh.
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Hi Malc,
Not sure if you are aware but I've got the ABC book, lol and I really like it IF, I'm looking for Balti.
The little amount of base sauce per dish (125ml) along with the base ingredients and unique spice blend, typify Balti for me.
You really need to try their pre-cooked chicken recipe, it is absolutely awesome, and it does sit in a currish gravy st the end, so remember to add the juice aswell as the prtion of chicken when you make your final dish.
It's interesting to see Mr Haydor totally rule out making naan bread at home and thus, omits a naan recipe from the book.
I really got caught up in the forward to this book to, about his travels across Bangladesh in search of the ultimate Balti.
I suppose the acid test for this book, would be if any members have it and live in or near the Alum Rock area of Brum, and have actually visited the Kushi Balti house. I'm pretty sure that if you have a copy of the book in tow, and ask for some hints and tips from either the chef or the owner (Mr Haydor), you would probably gain access to the kitchen?
Ray :)
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Ray,
Lol, yes your book recommendation and many recipe references to the 'Kushi' recipes suggested you might have the book. :P
I am loving the recipes so far and starting a path that I haven't trodden. Looking forward to it too, I am quite taken with the Balti taste.
I haven't read the opening sections of the book as yet, but I am fast forming opinions that no matter how hard we try, some things are simply out of reach in terms of that final percentage. Naans being a perfect example!
Visiting this book and some of the comments you have made in the relative recipe topics you have posted, sit very well with me and I now realise that its really about making a dish I am happy with as opposed to a dish that replicates a mass produced dish of a bygone era.
Do my pics above, resemble your results using the same recipes?
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Hi Malc,
Do my pics above, resemble your results using the same recipes?
Yes, very much so. Infact, my only real gripe with the recipes from this book, is that they all look very similar, with the exception of CTM and Korma. It's no big deal, as taste is more important but some people DO eat with their eyes if that makes sense.
Incidentally, have you picked up on the different base for the Korma recipe yet? It seems that some BIR's or Balti houses do have at least 2 bases on the go, if this book is anything to go by!
Ray :)
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I must admit, I rather expected the Rogan Josh to look a little different. The base recipe is quite thick made to spec, or at least I thought so. It certainly seems to envelope the additional ingredients in the final dish. You certainly don't need to add more base. So maybe this is why there is little variation perhaps? But as you say, they taste great.
What I did read with interest were the comments in the book about it providing recipes for you to build on. To move forward creating your own ideas and dishes. I certainly feel that with the odd change here and there, I could achieve some interesting dishes. I want to try more of the recipes to specification first though, before I start experimenting with it. Dhansak is on the list and perhaps the Pathia.
I did pick up on the change in base for the Korma and the CTM Masala. The warning 'making this recipe is a test of your patience', made me smile. But both got the old cogs whirring away, especially in respect of our discussion on the group test basic base idea. The Kushi base is very simlar, to get the balti base you add a spiced tomato sauce, the korma you don't add anything, and CTM you add the Masala sauce. So at this point, feeling as though I have done two full circles, it's all starting to make a little more sense.
It certainly makes for better understanding how and why different restaurants have more than one base on the go etc. I know the IG only use one but the chef explained, it is mildly spiced to give him more control and variation at the final dish stage. This might explain why he also adds garlic to his tomato puree, I wonder what other processes he has. I might have to look back at that topic I posted up last year.
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Axe,
Razor had made it sense for me - i did not make a connection with Kushi.
this is a spice mix i rate. i must admit i'm only making mouchak now and dropped keeping a 2nd mix.
it's funny too that the only balti i really rate (as a balti) is razors ie i keep a yellow sticky of it:
veg oil 2 tbsp
garlic 1 off clove
onion 0.25 fine chopped
spice mix 1.5 tsp
chicken pre cooked 300g
base 125ml
fresh tom 0.5 chopped
i would out of what i'm used to add in fine sliced onion and green pepper which are pre fried to still retain a little crunch when fried in the main dish. of course i would add fresh coriander too (in the dish).
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daft question of the day - what's a yellow sticky?
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A "Post-it" : yellow-coloured, self-adhesive, notelet, approximately 2 1/2" square.
** Phil.
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Jerry, sorry for the confusion I assumed that you knew.
Stephen, Jerry's way of keeping essential info easy to hand, like a post it note, I hope. ;D
Keen to move on I killed four birds with one stone tonight all from the book and made to specification: Kushi kebab, Chicken Tikka which then lead to a Chicken Tikka Bhuna and a Chicken Tikka Pathia.
The Kushi Kebab in my opinion, their version of a Shami Kebab which I adore so I couldn't pass this one up. Now despite the use of Kashmiri Masala Paste, I was very pleased with the kebab. My only comment would be ingredients such as the Shahi Jeera and Corriander which could probably do with increasing slightly, but none the less, a very good and simple recipe.
The Chicken Tikka was made without colouring and as I intended to use it in the dishes, I haven't taken pics of this separately. It wasn't to my taste sadly, ok, but not a winner. The mustard just rips right through and if I ever try it again, I will leave it out. But it is unlikely I will do it again.
The Bhuna was ok, just like the Balti but with a bigger flavour of tomato. Out of the Balti, the Bhuna and the Rogan Josh, the favourite is the Rogan Josh.
The Pathia for me was my least favourite so far. I have never had a Pathia, so I had no idea what to expect. The lemon certainly gave the dish a twist, not sure if you would call it sour but I wasn't keen on it. I wonder how much the Tikka changed the results of the main dishes, so I haven't ruled them out but I would certainly like to taste a Pathia made in a BIR for comparison.
Ray, 2 more dishes that look exactly the same as the first two!
ABC Kushi Kebab
(http://i173.photobucket.com/albums/w56/_Axe_/abc_kushi_kebab.jpg)
ABC Tikka Bhuna
(http://i173.photobucket.com/albums/w56/_Axe_/abc_tikka_bhuna.jpg)
ABC Tikka Pathia
(http://i173.photobucket.com/albums/w56/_Axe_/abc_tikka_pathia.jpg)
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WARNING: The following dish will seriously make your taste buds dance with delight!
Those that have the book will see the funny side of that warning, those that don't, take it as gospel. ;)
Anyway, I tried the King Prawn Sagwala tonight. You might have guessed already but I am seriously pleased with this dish. Really, its by far the best in the book I have tried and one that I will most definitely be making again and again.
If I were to try and explain it, I would describe it to be similar to a King Puree in taste but with the added spinach of course, but with that little extra something.
Now I am going to say I followed it to specification but the purists will say I haven't. By my own admission I am a whimp when it comes to seriously hot dishes so when I read that this reciepe calls for 4 green chillies per portion, I decided to half this. I had two medium strength green chillies in the fridge and that was just fine for me. So my apologies to the purists and to those that feel similar to me, I feel I could have added a third without regretting it.
Cooking the whole spices and prawn
(http://i173.photobucket.com/albums/w56/_Axe_/abc_prawn_sagwala_1.jpg)
The final cook with base etc.
(http://i173.photobucket.com/albums/w56/_Axe_/abc_prawn_sagwala_2.jpg)
ABC Prawn Sagwala
(http://i173.photobucket.com/albums/w56/_Axe_/abc_prawn_sagwala_3.jpg)
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Malc,
That looks really nice mate. Got to admit, I've not tried this one yet. Just the thought of spinach makes me 'hughie'. I think I was put off as a kid, and couldn't stand Popeye!
Ray :)
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Ray,
I understand, spinach was never my favourite either. But in this dish (I used fresh baby spinach), you would never know, other than visually of course. I can not tell you just how much I enjoyed this dish. It simply has an incredible balance of flavour.
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That looks really excellent Malc ;)
well done!
Chewytikka
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Thanks Chewy, it was very tasty indeed, all thanks to the book though.
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Just the thought of spinach makes me 'hughie'. I think I was put off as a kid, and couldn't stand Popeye!
And I'm exactly the opposite. Because spinach is the one vegetable that was not (quite literally, I might add) forced down my throat at infants' school, it is the only vegetable that I can eat and enjoy today. But what I found really interesting is that I have been using up the left-over Bombay Aloo from the group test to make Sag Aloo, and I have found that in Sag Aloo I can happily eat not only spinach but also various other leaf vegetables, as packed for Waitrose in their "Ready prepared spinach with fresh oriental leaves" (i.e., spinach, red pak choi, mizuna). And this evening I will be making Sag Aloo with another of their range : strong watercress, rocket and spinach (whatever "strong watercress" might be : any ideas ?!).
** Phil.
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Hi Phil,
I think 'strong' is just a suggestion for its reader, as Watercress has a strong flavour. But I did read that older plants with thicker stems are generally stronger. If that is the case, then 'strong' is a better word to use than 'old'! lol
But your comment about using other leaves, is something I thought about when buying the spinach yesterday as I walked up and down the isle trying to find it.
Taking the spinach out of this last dish would leave a thoroughly tasty dish in itself but also provide a canvas to try other veg.
I used baby spinach pre-washed from Tesco. The recipe calls for it to be roughly chopped and then steamed for only 2-3 mins. This is only enough time to gently wilt the leaves. I drained any excess water and allowed it to cool before using. Because the vegetable is not cooked to death, it does not take on that familiar soggy texture and strong flavour, that overcooked spinach does. Rather the opposite, it retains good colour and has a light fresh flavour, which you would expect from a salad leaf.
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I used baby spinach pre-washed from Tesco. The recipe calls for it to be roughly chopped and then steamed for only 2-3 mins.
For my Bombay Aloo -> Sag Aloo conversion, I don't (pre-) cook the leaves at all; they simply go into the wok with pre-heated Bombay Aloo, then get stirred around until they have wilted. At wok temperature, this probably takes no more than a minute.
For spinach by itself, I generally give it a quick rinse in cold water, shake off as much as I can, then pop it into a lidded casserole dish that then goes in the microwave oven on full power for a minute or so.
** Phil.
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Thanks Chewy, it was very tasty indeed, all thanks to the book though.
I'm pleased your're getting good results from the recipes in the Kushi Balti book. It's why a few of us recommended that book when someone asked in another thread if any books really stand out. It beats me why anyone would be giving priority to trying, or using, many other recipes - from other sources - rather than from the Kushi Balti book. My hunch is that it contains honest recipes in a way that certain other books do not (KD, Chapman, etc).
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George, this book has been a real eye opener for me. It has refreshed my mind and sparked new interest for me. Of course, it's not the be all and end all, but I am very grateful for the book and to those who recommended it.
I shall certainly be using it as my standard for experimenting in the forth coming months. :)
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I've used this excellent book for some time: I use it for pre-cooking lamb; making Bomaby spud, and I also use the Bhuna recpie, which I've tweeked a bit!
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Here's a way of almost effectively doubling the size of the book. I think most of the recipes are described as 'Balti this' or 'Balti that' and, of course, they make use of the Kushi Balti spice mix (powder). I think others may have mentioned it before, and I certainly found it for myself - if you simply replace the Kushi Balti mix powder with some other mix powder, like Bruce Edward's blend, or whatever you normally use, then it produces a BIR flavour, rather than a Balti flavour.
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That is very good to know, as this was going to be the very next step for me. Comparing the change in spice mix between the Kushi and the IG I would normally use.
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This very worthwhile thread may have alerted the market to a possible surge in demand.
Here's the book on eBay. Yours for only 31 pounds:
http://cgi.ebay.co.uk/Authentic-Balti-Curry-Restaurant-Recipes-Revealed-/160550005862?pt=Non_Fiction&hash=item256186ac66 (http://cgi.ebay.co.uk/Authentic-Balti-Curry-Restaurant-Recipes-Revealed-/160550005862?pt=Non_Fiction&hash=item256186ac66)
The "book I want" is the seller's ID but not at that price. What a darn rip-off when it's easy to find for nearer 10 quid.
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I'm glad this book is getting a good review here. I paid about 11 quid from Amazon some months ago and when it came I thought it was a really fat book.
It turned out some fool who dispatched it at Amazon had posted me a sealed pack of 5 copies of the book!
Suffice to say I have already given away the extra 4 copies to family and friends.
Paul
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Suffice to say I have already given away the extra 4 copies to family and friends.
That wasn't via fleabay for 31 quid was it? :P
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The "book I want" is the seller's ID but not at that price. What a darn rip-off when it's easy to find for nearer 10 quid.
Not really a rip-off, since within the listing it quite clearly says "Pub Price
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The "book I want" is the seller's ID but not at that price. What a darn rip-off when it's easy to find for nearer 10 quid.
Not really a rip-off, since within the listing it quite clearly says "Pub Price
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At the risk of being accused of ignoring my own signature ...
Even if you are not the seller on this occasion, it sounds like you are sympathetic and supportive towards traders who can successfully get away with a rip-off.
No, I am no more sympathetic to this vendor and his/her attempt to extract money from the rich and gullible than I am to those persons (usually, but not invariably, from Nigeria) who purport to have inherited or otherwise come by vast sums of money which they then wish to transfer to this country. But nor am I in the least sympathetic to those stupid enough to fall for their scams.
** Phil.
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Hi
I would liken to guess that the ebay seller is inter mating that the book is no longer in print?
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I am to those persons (usually, but not invariably, from Nigeria) who purport to have inherited or otherwise come by vast sums of money which they then wish to transfer to this country. But nor am I in the least sympathetic to those stupid enough to fall for their scams.
** Phil.
Commonly known as "GREED"
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Following earlier discussions on the use of a regular BIR spice mix with the Kushi base and recipes, I spent the day thinking about what to create tonight. Actually, at that point I was surprised at my continued enthusiasm to make yet another curry, as I had imagined I would be pretty much curried out. To add to this, the wife phoned me at work to say that her usual evening shift at a local care home has been cancelled but she had already started cooking her dinner before the call.
So cutting a long story short, I decided on two dishes. Firstly, the Kushi Chicken Dopiza but made using the IG Spice Mix. The second having been totally inspired by Unclefranks stuffed paratha, would be a Kushi Keema Paratha.
So to the Dopiza, I followed the recipe in the main but made three changes. I cooked separately, onion rings in oil then added a little spice mix to colour and flavour, replced the use of the Kushi spice mix with the IG Spice Mix and used 200ml of base to reduce.
The finish recipe was good and both myself and the wife who had a taster, enjoyed it. However, it was not representative of a Dopiza IG would turn out. Before writing the idea off, of simply replacing the spice mix, I would add: I used 200ml of base and reduced it down as I like a thick sauce, especially in a Dopiza. The problem here is that the Kushi base is quite fragrant with Cassia Bark. This was quite noticeable and I wonder if the base reduction might have added to this. The recipe itself also asks for a pinch of sugar and a moderate pinch it got. but to my surprise the small amount of sugar added, had quite an affect on the dish. The IG spice mix though, did come through to give a little background BIR essence.
So to conclude, it may be possible to convert the Balti recipes to BIR by changing the Spice Mix, but consideration should be given to the recipe requirements as well.
Another first for me tonight was the stuffed Paraths with Keema. This was made using both the Kushi Kebab Keema and the Paratha recipes. Keen to find out the process to stuff a Paratha I came across Sanjay http://www.vahrehvah.com/Keema+Paratha+:1705 (http://www.vahrehvah.com/Keema+Paratha+:1705) Which answered my questions. So having portioned my Keema I made the Paratha as describe in the video.
The finished results were very good. I made one slight error in not trusting the measurement of the keema. I chickened out and decided I had to much, so used less. The obvious result is that I didn't quite get the coverage that would have been more desirable. But another great result none the less.
ABC Dopiaza with IG spice mix
(http://i173.photobucket.com/albums/w56/_Axe_/abc_ig_dopiza.jpg)
ABC Keema Paratha
(http://i173.photobucket.com/albums/w56/_Axe_/abc_keema_paratha.jpg)
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Hey Malc,
Just found this thread from a while back, where the book didn't seem to get the rave reviews it's getting today.
http://www.curry-recipes.co.uk/curry/index.php?topic=618.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=618.0)
I haven't read the whole thread yet, but early post's seem to be more negative than possitive.
How strange ???
Ray :)
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Malc,
Sorry to point you to another thread without giving due respect on your "Kushi" journey.
The Dupiaza looks fantastic as does your stuffed paratha.
You've really inspired me to dig out my ABC book, and knock a batch of the base up this weekend, with a few ideas in mind.
I'm certainly going to give the Prawn Sagwala ago, based on your rave review.
Cheers matey,
Ray ;D
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Ray,
I read through about 30% of the topic. It certainly does get mixed reviews. I'm not sure what to make of it. Perhaps, at that time, some books or ideas were more in vogue than others, or maybe just that people invariably are always sceptical. Of course, there will always be people that really don't like it.
I know this book isn't the be all and end all and that it isn't strictly what we call BIR, but it produces very good dishes that can easily be adjusted/modified to suit the readers palette. I have certainly enjoyed the journey so far and it has inspired me no end.
Did you note that the Dopiaza is actually a different colour to the others? :)
I hope you enjoy the Sagwala as much as I did. Please don't shoot the messenger if you have to fish out the prawns. ;)
I'm glad you have enjoyed the topic, I really hope it inspires other members to give it a go. It has been invaluable.
The journey continues......
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The problem here is that the Kushi base is quite fragrant with Cassia Bark.
I should have mentioned that the initial phase of my BIR-isation of some of the Balti recipes was to replace the base with a typical BIR base as well. I normally use the MarkJ base. It doesn't include any cassia bark.
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Yes that woud have quite an affect, it does make sense and gives me direction going forward.
I questioned the Cassia Bark quantity measurements (http://www.curry-recipes.co.uk/curry/index.php?topic=2434.msg54859#msg54859) earlier this week and aired on the side of caution. But despite this and having a good overall taste, I feel now that I would enjoy the final dishes better if I significantly reduced or removed the Cassia Bark all together. So this will be my next step. If there is any loss in flavour in the final dish because of this, I should be able to add a small amount of ground cinnamon to compensate a little, or at least that's what I am hoping.
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Tonight's efforts draw conclusion on the successes this book has afforded me and not without a bang either! What follows is an explanation of what I did tonight.
Having tried various alternative methods for pre-cooked chicken, I have always preferred the no nonsense 'done in the oven' approach. Following tests during this weeks ABC Curry Fest', I came to try the following recipe which turned out to very good indeed.
Quick Pre-cook Chicken
(Approx. amounts)
2 Chicken breasts
1 tsp IG Spice Mix
1 tsp Fenugreek
1 dsp lemon juice
1 dsp Mustard Oil
Pre heat oven to 180c. Portion the chicken into tikka sized peices and add to a bowl. Add the remaining ingredients and massage into the chicken. Place on a suitably sized oven proof dish, cover and cook for about 20mins.
Whilst the chicken was cooking, I turned my attention to rice and trying to better the pilau I made earlier in the week. With complete blind faith, I set about the following, which apart from being a little to oily was also very tasty:
Pilau Rice
(Approx. amounts)
175ml Water
100ml Basmati Rice
3 tbs Veg Oil
2 inch piece Cinnamon
1 Large Cassia Leaf
0.5 tsp Mustard Seed
0.5 tsp Aniseed
0.5 tsp Garlic Ginger Paste
4 Green Cardamon
0.5 tsp Turmeric for colour
Over a moderate heat add the herbs and spices to the oil in a saucepan and gently fry until the mustard seeds start to pop. Remove from the heat and add the Garlic and Ginger Paste and stir. Add the rice, return to the heat and stir thoroughly into the oil and spices. Add the water, stir and bring to the boil. Add turmeric, simmer for 5 mins, stir once, turn off heat source, cover and leave to soak up liquid.
One of my most favourite of Indian Garden's dishes, is their Karahi Chicken (spelt Korai on their menu). Now I have struggled to work out how you classify this dish and I have seen far too many variations of it, to work it out. As it is served in the IG, it is a dryer dish with a fresh heat served with large chunks of onion, green pepper and tomato. Having sifted through recipe here, you might call it a Jalfrezi but it doesn't come with whole or sliced green chilli.
Anyway, I set about trying to copy this tonight using the Kushi base and spice mix and the pre-cooked chicken above. To say I am pleased is an understatement and the reason that I have posted this finale to this topic. It wasn't to IG standards but it did taste pretty damn close to it and was much better than I have eaten at other restaurants. So given the other successes I have had from this book, I am very pleased indeed.
The reason it wasn't IG I feel was down to the thick base. It does reduce slowly but can leave a dish stodgy if you use too much, which I did here I think. I have posted pics of the first reduction, which I feel if I had reduced yet further, would have left me with no need to add a second spoon of base and a better end result.
Karahi Chicken (Serves two)
Pre-cooked Chicken as above
6 tbs Veg Oil (approx.)
1 Onion finely chopped
1 Onion cut into chunks
1 Green Pepper cut into chunks
2 Tomatoes cut into chunks
6 Garlic Cloves thinly sliced
5 tsp Kushi Spice Mix
3 tsp Chilli Powder
0.5 tsp black pepper
2 Green Chillies finely chopped
Heat oil in a pan and add the garlic, green chilli onions and green peppers, cook on med-high to soften. Remove from heat and add the ground spices and stir for about a minute. Return to the heat and add a ladle of base and pre-cooked chicken. Reduce, stirring occasionally. Add tomatoes and 2nd ladle of base and simmer until tomatoes soften.
Both myself and the wife thought tonight's efforts produced the best results we've had all week. I'd certainly feel confident to serve this to friends, family and even fellow cr0 members. [shudders at the thought of critique] Just kidding I would very much welcome anyone's critique should they wish to try this recipe as is.
Thanks to everyone that has followed this topic and offered their help and advice. :)
Pre-cooked Chicken
(http://i173.photobucket.com/albums/w56/_Axe_/abc_beyond_precook_chicken.jpg)
Pilau Rice
(http://i173.photobucket.com/albums/w56/_Axe_/abc_beyond_pilau.jpg)
Karahi Chicken (First reduction)
(http://i173.photobucket.com/albums/w56/_Axe_/abc_beyond_karahi_chicken_2.jpg)
Karahi Chicken and Pilau Rice
(http://i173.photobucket.com/albums/w56/_Axe_/abc_beyond_finale.jpg)
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Very nice write-up. Axe : many thanks ! One quicky : home-made chappaties in the last picture, or pre-packed ?
** Phil.
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Thanks Phil, I confess they were actually the remainder of a pack (Elephant branded) bought from a supermarket to go with the Balti I made in the original post. This is despite the fact that I had actually mixed a dough in preparation to make fresh paratha!
The intention was to make plain paratha with shahi jeera and methi, that I mixed with the dough, following on from our conversation yesterday. I couldn't decide whether to stuff them with a lamb/potato/pea mixture or not. By the time I had finished doing everything else, dough, pre-cooked chicken, veg prep, etc., I found myself running out of time. Remembering I had chappati left over, I portioned the chappati/paratha dough mixture, wrapped it in cling film and through it in the freezer.
:)
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I wasn't intending to add any more to this topic but the following recipe for Chicken Jalfrezi is quite relevant as it used both the Kushi Base and Spice Mix which I have remaining and that the ABC book does not have a Jalfrezi recipe.
Before I continue i'd to like to thank Mick aka Curry Barking Mad for all his help and advice and Chef Kash for allowing the LeSpice Chicken Jalfrezi Video (http://cbm-mick.blogspot.com/2010/12/lespice-chicken-jahlfrezi.html) to be recorded.
Mick highlighted the video to me as one to watch adding that the chef, Kash, has a modern approach to his cooking and dishes. The final dish on the plate certainly looks very delicious indeed. During my conversation with Mick, we discussed the base and spice mix which is seen in the video. With the ABC tests fresh in mind I suggested that the Kushi base and spice mix seemed very similar in appearance. When Mick confirmed that Kash's base was thicker than usual, I decided that it was probably worth giving it a go with the equally thick Kushi base.
In the following recipe, I had to decide what to do for certain elements these being the Chef's Masala Paste, Chef's Garam Masala and Chef's Chilli Pickle. Armed with Mick's own recipe and looking on here I ended up making both but they didn't reflect the one in the video so I actually mixed them together in rough quantities until it had the same consistency. I suggest however that anyone making this should make the follwing in equal quantities: Almond Powder, Coconut Powder, IG Spice Mix, Kasmiri Paste, Tandoori Paste, Tikka Paste, Tomato Pur
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Hi Axe
Inspirational & excellent posts on the subject! - great pictures too, they really do speak a thousand words.
I imaging you have helped the book sales considerably with these reports.
Must get myself into gear and try recipes from the book too. Was initially put off by the base method looking a little 'fiddly' - but it sure seems to be worth it after reading your posts.
Regards
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Thanks Solar,
What I really like about the Kushi base and spice mix is that it provides a really balanced blank canvass to paint with, if you get my meaning. The Chicken Karahi and Jalfrezi are amongst the best dishes i've made.
If i'm honest, I wasn't going to make any more Kushi base for while, in pursuit of other areas like the Taz base. These last two dishes have changed this and when the last two portions are used, I will be making some more.
I quite like the idea of pursuing the modern approach on cooking BIR.
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Hi Guy's,
I gave this Jal Frezi a try on both, Friday and Saturday night ::)
Just a couple of points to make; I didn't use the ABC base or spice mix, nor did I use the Chilli pickle but opted for Chilli jam, as it was the closest thing that I could get to it, without actually knowing the recipe for the chilli pickle. As a result of these couple of changes, mine does come out a little redder than Malc's (Axe) version.
Here goes, please forgive my terrible photography skills :(
Ingredients; Front row, left to right. Garlic paste, Methi leaves, sliced onions and peppers, mixed powders, chilli powder.
Second row: 6 green chillies, halved, precooked chicken, Masala paste, ground star anise.
Back row: 2 tomato wedges, chopped coriander, Asda's Hot chilli jam.
(http://www.curry-recipes.co.uk/imagehost/pics/361f58a84de59f05eb22da75818929db.JPG)
Garlic, onions and peppers, mixed powder and chilli powder, 1st lot of base, all in.
(http://www.curry-recipes.co.uk/imagehost/pics/71bf1b496f2112afbefbac9e8958d668.JPG)
Chicken and masala paste in, with more base added.
(http://www.curry-recipes.co.uk/imagehost/pics/2a7591085fa0756fe8b45f0c3d0216c2.JPG)
Chillies and coriander in, with a tad more base.
(http://www.curry-recipes.co.uk/imagehost/pics/15474b26f37df1ccad4304e30864d4a7.JPG)
Chilli Jam and tomatoes in with a little more base
(http://www.curry-recipes.co.uk/imagehost/pics/0470e5e648443ff88d4f4301c3b2cc00.JPG)
The finished dish.
(http://www.curry-recipes.co.uk/imagehost/pics/6a1c6bda932285bfe419193f814a5625.JPG)
Another shot of the Jal Frezi without the flash, just to show how glossy the dish was.
(http://www.curry-recipes.co.uk/imagehost/pics/04f53b5447bc13960476a9c17085d040.JPG)
The Verdict,
Very very good indeed. The chili jam adds that sweetness without taking the flavour away from the fresh chillies. Not quite sure what the masala paste offers except colour of course but I haven't tried it without so I would keep it in. I don't usually slice my onions and peppers as thin as this, as round Manchester, they are usually served quite chunky in a Jal Frezi. This meant that I didn't need to precook the peppers and onions and they cooked perfectly within the 6 mins from start to finish.
The sauce was of a good consistency, somewhere between a bhuna and a standard BIR curry, It really clings to the meat and veg, and would be perfect for mopping up with a naan or paratha.
All in all, a wonderful hot, spicy Jal Frezi, with a sweet note to it, that slightly offsets the chilli burn. The fresh chillies, as always, are the champion in the Jal Frezi, and in this dish, that is no exception.
Not sure how easy this would be without the help of a mod or Admin Malc but I think you need to get this particular part of the thread into the Jal Frezi section, or we risk having a first class recipe buried in the depths of cr0.
Lastly, I would like to thank Mick (Curry Barking Mad) who's "behind the scenes investigations" have once again, been to the benefit of cr0 members, and all for free.
Well done guy's.
Ray :)
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That looks lovely Ray, as do all the pictures in this thread. Definitely got to try some of these at some point.
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I'm really glad you enjoyed it, the chilli jam really adds to the dish. I do mean to try it with a chilli pickle of some type in the future and I have found a few candidates that I am going to try out. But for now the Jam works great.
What i'm really pleased to see is that the recipe is versatile enough to be used without the balti base and spice mix. Since I now have loads of Taz base, i'll give it a go. :)
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Hi
What is this chilli pickle that you are mentioning, sorry if I missed it somewhere in the thread.
Is it this sort of thing? - http://www.spicesofindia.co.uk/acatalog/Indian-Food-Natco-Chilli-Pickle-Hot.html (http://www.spicesofindia.co.uk/acatalog/Indian-Food-Natco-Chilli-Pickle-Hot.html)
Cheers
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The Chilli Pickle in question is the chef's own homemade pickle. It can be seen towards the end of the video. It looks to me as though it is not a green pickle possibly a a mixture or simply a red chilli pickle.
I've ear marked the following as possibles.
Chatak Chilli Pickle (http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=2086&Header=Indian%20Recipe&IsRecipe=Y&MenuId=93)
Goan Chilli Pickle (http://www.sanjeevkapoor.com/goan-chilli-pickle.aspx)
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The Chilli Pickle in question is the chef's own homemade pickle. It can be seen towards the end of the video. It looks to me as though it is not a green pickle possibly a a mixture or simply a red chilli pickle.
I've ear marked the following as possibles.
Chatak Chilli Pickle (http://www.sanjeevkapoor.com/Recipe.aspx?RecipeId=2086&Header=Indian%20Recipe&IsRecipe=Y&MenuId=93)
Goan Chilli Pickle (http://www.sanjeevkapoor.com/goan-chilli-pickle.aspx)
Hi Axe/Ray
Looks like you've been having loads of fun
For the red chilli pickle (4:19 on the video) I would
try Mr.Naga, a Bangladeshi Chef's favourite here in
the NorthEast BIRs and No1, in my kitchen.
The smallest amount, adds another dimension to a curry.
(http://mr_naga.png)
regards Chewy
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Thanks Chewy, I will have a look around my local store to see what they have.
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Hi
Here are some words on what others have to say on the Mr Naga Chilli Pickle. It does sound very nice!
http://tomwebster25.wordpress.com/2010/11/28/mr-naga-hot-pepper-pickle/ (http://tomwebster25.wordpress.com/2010/11/28/mr-naga-hot-pepper-pickle/)
Cheers
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Hi Chewy,
Thanks for the heads up, certainly looks like one for me to look out for. You say that it is a favourite of the north east BIR's? So, is it used in the same way that me and Malc (AXE) used the chilli jam? If so, what other dishes would you recommend it's use in.
Cheers,
Ray :)
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hI
I have tried using this in a naga madras but IMHO the spice flavour from the chilli paste overpowers the curry taste for me. Would be interested to know if others try it!
Barry
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Hi Chewy,
Thanks for the heads up, certainly looks like one for me to look out for. You say that it is a favourite of the north east BIR's? So, is it used in the same way that me and Malc (AXE) used the chilli jam? If so, what other dishes would you recommend it's use in.
Cheers,
Ray :)
Hi Ray
I don't think any of the chef's I know, use Mr. Naga in old school curries like Jal Ferezi, Vindaloo etc..
It's used more in the Chef's Specialties or The New Dishes section of a their menu.
Like e.g. Jhal Jhool, or Deshi Naga Gosht. Once you've tasted Mr. Naga, you would recognize it in any contemporary curry, it has a strong unique flavour. The next time your in an Asian food store, look out for a small box of fresh chillis on the counter where you pay for your stuff, they will probably be fresh Naga's, usually 15p each.
Buy one, tear it open and have a good sniff. AHHH NAGA!!!!
When you take the lid off Mr.Naga, you get the same. AHHH NAGA!!!!
I'd recommend you try half a teaspoon in any Bhuna style curry.
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I had an appointment at a new Asian store today being opened by some very friendly and accommodating Bangladeshi people. On show amongst the usual packets of spicing etc., were several jars of Mr Naga.
I picked up the Jar and the owners wife exclaimed "very hot", so I am taking her at her word! I didn't actually buy it as I am returning next week and will have a better look around the shop.
She also gave me an interesting sounding recipe for green chicken, which i'll be testing out. If it's any good, i'll post it up. :)
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Hi Axe & Everyone
Just to re-itterate what has already been said - great post Axe, having had this book on my shelf since Christmas, Thanks primarily to your great report - I'm finnaly going to get around to making the base, mix and a dish or two from it at the weekend.
In fact I am a little surprised no other members tried recipes from the book and have fed back already on this? (since your new post. I'm aware there is an old thread on the subject).
Sorry if you already talked about this (I may have missed it in one of the posts) - did you see on the site, there are additional recipes and recipe modifications?
http://www.kushibalti.co.uk/morerecipes.htm (http://www.kushibalti.co.uk/morerecipes.htm)
Axe, do you think you will make this base, mix and recipes from the book in future?
Thanks again
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Axe, do you think you will make this base, mix and recipes from the book in future?
I will without doubt be making the base again, once the Taz base I have left is finished. Both the Base and the Mix work well together and I really like the flavours they produce.
Based on my results, I will certainly be looking to repeat some of the recipes in the book. Those that did not favour so well I will look to adjust for my palate. One thing you may wish to note though, is that the main recipes in the book are generally milder than you may prefer.
I did notice the recipes on the site only recently. I haven't tried any of them as yet though. It will be something to look at, when I next make the base. I also noted that the chicken sagwala recipe is different to the prawn sagwala recipe listed in the book.
It is important to note that this base is thicker than others and produces a different result. The quantity of base used is less, so you need to keep that in mind when making your own creations. It certainly worked really well for the LeSpice Jalfrezi. It's also an easy base and mix to play around with, you might even call it forgiving in this respect.
I look forward to your results. :)
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Hi Axe & Everyone
Got the book out on Saturday from the shelf where it has been since Christmas, and had a good old cooking session...
All I can say is why?, why is the forum not raving about this book and its recipes?
Made Kushi tikka, base and mix
(http://i872.photobucket.com/albums/ab283/solarsplace/IMG_3518_crop.jpg)
Made "Kushi - balti chicken tikka rogan josh"
(http://i872.photobucket.com/albums/ab283/solarsplace/IMG_3520_crop.jpg)
This is a Balti style Chicken Tikka Rogan Josh - topped with a pan browned garlic, onion, spice and tomato mix in veg ghee.
It is nothing less than stunning....
This base has THE smell. It has it in bucket loads, it is more-ish beyound your dreams.
It would be easy to dismiss this almost irrational enthusiam as a honeymoon period of trying a new base - I am convince otherwise.
This is at no.1 on the 'will do it again' list - no question about that!
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Looks very tasty indeed Russ, nice one. I'm glad you enjoyed it as much as I have so far. I would love to know what you think of the Jalfrezi (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55388#msg55388) now you are in a position to try it.
:)
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Lovely looking curry, Russ. Definitely going to be getting this book soon with the glowing reviews from you and Axe.
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Lovely looking curry, Russ. Definitely going to be getting this book soon with the glowing reviews from you and Axe.
Kicking myself for not trying it sooner!
I hope you will be plesantly surprised too :)
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Looks very tasty indeed Russ, nice one. I'm glad you enjoyed it as much as I have so far. I would love to know what you think of the Jalfrezi (http://www.curry-recipes.co.uk/curry/index.php?topic=5591.msg55388#msg55388) now you are in a position to try it.
:)
Hi Axe
Thanks for the kind words :)
Sorry if I missed it, but was a conclusion ever reached over which chilli pickle was best? or did you go with ChewyTikka's suggestion of the Mr Naga variety?
Also there is now a Jalfrezi recipe on the books site here (http://www.kushibalti.co.uk/recipe1.htm) that looks pretty simple to do too.
Cheers
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Thanks Russ,
Having got caught up in Roshneys and Masalas, I haven't concluded which chilli pickle is best. However, I can say that the Chilli Jam from ASDA works really well. I researched a little on Mr Naga having found a place locally to buy it, but I have not yet bought any as yet. Once I have finished the Roshney tests, this will be my next port of call.
If I recall, I wasn't aware of the ABC's Jalfrezi listed on their site until after I had made the Jalfrezi in this topic, which is based on CBM's LeSpice Jalfrezi video. Having seen it, I really wanted to try it. If you haven't watched it yet I highly recommend doing so, it looks fantastic.
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hi axe actually the jalfrezi recipe and further updates to the base sauce as it isn't exactly as they do it in his restaurant have been on the www.thebaltibook.co.uk (http://www.thebaltibook.co.uk) website since just after the book was released , i'm sure if you trawl through the threads you will find an in depth analysis of the book and what members thought of it.
i have had the book since it came out and love the intro. but authentic balti i have never had being in kent so not for my taste at the mo and in my experience of BIR kitchens and cooking it is not where i want to be. despite my last post regards my quest for a Balti Garlic Chilli Chicken Tikka Masala which i first had at the Maharaja restaurant in Biddenden back in the late 90's but that was a tandoori restaurant.
but recreate i did YEAH!
regards
gary
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updates to the base sauce
Thanks Gary,
It's probably worth mentioning that there are two versions of the book. The base having been changed in the second edition.
http://www.kushibalti.co.uk/images/clearerbaseupdateint.pdf (http://www.kushibalti.co.uk/images/clearerbaseupdateint.pdf)
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So at ?16.99 would you say this book's definately worth ordering? If so im getting it tomorrow...
Blimey thats a con, i just found this book on ebay, new for 16.99 plus p+p.
At the hosts site its 9.50 +2.50 p+p.
And 11.00 at whsmiths.
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The way I looked at was this, I enjoyed the first meal I made with it, which from a TA would have cost me over GBP11.00 so yep, i'd say it's worth it. :)
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but recreate i did YEAH!
parker21,
i'm well taken with this idea of garlic chilli chicken tikka masla (and sorted many thanks).
was the "balti" part - restaurant speak ie serve in balti dish or did you do something different in the dish or was it the kushi site teachings
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i jerry i have been watching a few vids on cbm blog and the jafflong.
basically fried off in a stainless steel balti dish some small chunks of onions peppers and small green chillies until showing signs of frying ( taking colour) then remove from the heat set aside. then get frying pan ( in m case i chose black steel faithful) to it i added a chefs spoon of veg oil heated until hot then added sliced and chopped garlic 2-3 cloves and fried for a minute then added 3 chef spoons of reserved CT marinade 2 tbsp of coconut powder (1kg for 1.99gbp) and 3/4 tbsp caster sugar and a ladle of base , mixed it all well and reduce for a couple of mins until quite thick then add 1 dsp of pataks balti paste mix welll then add the CT mix well then add another lade of base and the onions/pepper/chilli mix and alittle more coconut powder and allow to reduce for 3-4 mins depending on how thick you like it add 2 tbsp of cream mix in add 1 tsp of butter ghee done. garnish with coriander and a chilli cut in half just for effect. i let mine sit in a warm/hot oven with the lid on for 30 mins ( still steaming hot after this time)
hope this helps mate
regards gary
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parker21,
many thanks - some real insight and expertise there.
balti is something i've not got to my liking hence the interest. razor's is closest and dipuraja's very nice.
i'll certainly try your recipe on the next go. i do very similar but a few differences. i don't tend to get the oil hot for the garlic or g/g these days. your CT marinade must be more diluted as 1 chef is good for me but i would use 300ml of base.
have not added butter or ghee at the end. my wife had CTM out last night and our biggest observation was that you can't really pick out any individual ingredient - the makings of a great dish. a touch of carnation was our only guess but this could easily be ghee/butter.
the black steel pan is the as we know the faithful for sure. i'm having to turn my heat down for these CTM dishes as the sugar seems to make it far more prone to black debris (which i can now manage at high heat by watching what's happening). will need to try caster sugar too.
don't need the oven as the walk from the garage is getting towards the TA journey.
my preference is for thin sliced onion pepper in balti and pre fry in advance (i use medium chopped in most other dishes).
best wishes,
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Hey Jerry, have you thought of trying honey instead of sugar? i know they have it in the kitchen at my local ta.
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peterandjen,
nice thought - many thanks. i use honey in butter chicken. i'd not made the connection that it would work in CTM. i was led by the local TA who definitely use sugar. there can be a slight taste of the honey if you use too much (out of balance) in the butter chicken but the cream will mask it in CTM. i think it might just compliment the almond powder.
it may even be a factor between the TA and restaurant versions - i feel there is quite a gulf between the two. the TA version being red and coconut. the restaurant being cream and almond.
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Glad i helped :)
Well i finished work early today, nipped home, mowed the lawn and then got stuck into the ABC.
My book hadn't arrived so i took the recipe off CR0 and followed that for the base sauce.
Just as the base finished simmering the posty turned up with the book :) so it was straight onto the Kushi spice mix and the pre-cooked chuck.
I spent a pleasurable 2-3 hours in the kitchen and now have almost 3 litres of base and half kilo of pre-cooked chuck in the fridge :).
I've even got my basmati rice weighed, washed and drying on the kitchen window sill.
The house smells like an explosion in a garlic factory and my stomachs rumbling lol.
The only slight mishap may be that i used rajah hot madras curry powder in stead of plain curry powder but the missus won't know if i dont tell her :o
The base smells lovely, and am looking forward to tonights meal.
I just don't know whether to make standard chicken balti or a Dupiaza now.
The book is excellent, well laid out probably the easiest step-by-step cookery book i have read.
Its also well written and im going to sit and read the introduction in a bit as it looks a good read.
Actually its written a bit like a menu, i couldn't see a problem with handing it round to your visitors and letting them choose the meal they want, it just feels like the natural thing to do with it.
Balti!!!!
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I just don't know whether to make standard chicken balti or a Dupiaza now.
Make both ;)
The standard Balti is a great way to see how the base and spice mix are working together.
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Hehe, i went for Dupiaza and im well impressed, it turned out a cross between a mild and a madras hot so not too bad, the missus loved it also, although the tsp of sugar in the dupiaza recipe would have brought the heat down a bit.
The pre-cooked chicken in the curry is a definite winner, really nice but not as succulent as plain boiled chuck, but the flavour is gorgeous and really adds to the meal.
I think its my new favourite recipe, taking over from Taz's, although they are different entities, the ABC being all Balti based. the sauce built specifically so. But if i wanted a plain old TA madras, i would use Taz's recipe.
I thought earlier that after the slog of knocking out the pre-cooked chuck and the base, that the actual cooking or Balti'ing would be a pita, but its not, its almost child proof. Simple, quick and easy.
I started my 11 minute pilau rice and the curry was ready about a minute after the rice.
Brilliant. :)
And thanks Axe for starting the thread, if you hadn't i would never have tried the recipes :)
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I'm really pleased you enjoyed it and that the book is getting a good report. I know it may not be to everones liking but the food it produces is as you say, simple, quick and easy. It's certainly a place that I recomend new members to start.
Now yo have plenty of base, Id' love to know what you think of the Jalfrezi I knocked up earlier in this topic, which is based on CBM's LeSpice video, both myself and Razor really enjoyed it.
Also, I don't know if you have seen my quick cook chicken recipe and method (also i this topic), but i'd love some feedback on that too, if you fancy trying it.
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Ok, but i'll have to leave it till next w/end.
I have the step-daughter, her other half and my 3.5 y/old Granddaughter coming round today, they have ordered 3 Balti's with pilau rice for early afternoon ::).
I have a hangover, every time someone open's the kitchen door the smell of brummy balti house wafts through the place. And then im making Jen and i Dupiaza's tonight.
So as soon as my heads calmed down enough, im going to make more pre-cooked chuck and sort my rice out.
I was going to make fresh naan but i don't think i can handle the kneading.
Rough :o
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Just to add my two-penneth to this thread.
Over the weekend I made the base, pre-cooked chicken, basic Balti and the Rogan Josh. The base is unlike any I've made before - very tasty and fragrant, and something that you could quite pleasurably eat on it's own. The taste and smell reminded me of the Ashoka Bunjara, which is probably down to the cassia bark/cinnamon and bay leaves.
The basic Balti was nice, nothing exceptional, but very pleasant. The Rogan Josh on the other hand, as others have already mentioned, was wonderful - bursting with different subtle flavours and it certainly looked the business. Certainly restaurant quality food, in my opinion.
My only minor complaint is the portion sizes. Perhaps I'm a pig but I wanted more.
I might break my 'no curries during the week' rule and make the Dopiaza tonight. ;D
No pictures I'm afraid!
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I might break my 'no curries during the week' rule and make the Dopiaza tonight. ;D
That's the trouble with this base and mix, it has you wanting more and more!
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Hi Everyone
Just posting a little feedback on the ABC - Masala Sauce & Balti Chicken Tikka Masala.
Apparently it has been decided that this recipe will not be included in the up coming Tikka Masala group tests. However, as I had decided to make it and already bought the ingredients...
Was it worth the effort? - You flipping bet it was :) - TBH, if you get cracking and have your self a nice cold can of beer or 2 whilst stirring the mixture for 45 minutes to an hour then it is no chore at all considdering the absolutely amazing and exotic smells wafting from the pan.
The other contestant recipes in the Tikka Masala test are getting off lightly!. If this recipe was included in the test, they had better watch out, because this is likely to be a 1 or 2 horse ( ChrisWG's masala ) race!
As usual here are some pictures of the preperation and final results. Please note the final dish on the left looks a little charred round the edges as it was keeping warm in the oven on perhaps a little too high temperature.
EDIT: Just in case you ask, all parts of the dish were made to recipe spec with ABC base, ABC spice mix, ABC tikka & ABC masala sauce. Although, I have made it with Blade tikka and that works excellently too.
(http://i872.photobucket.com/albums/ab283/solarsplace/IMG_2651-large.jpg)
(http://i872.photobucket.com/albums/ab283/solarsplace/IMG_2652-large.jpg)
(http://i872.photobucket.com/albums/ab283/solarsplace/IMG_2654-large.jpg)
(http://i872.photobucket.com/albums/ab283/solarsplace/IMG_2655-large.jpg)
(http://i872.photobucket.com/albums/ab283/solarsplace/IMG_2657-large.jpg)
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Looks fantastic Solar!
I was put off from doing this recipe as the book warns you that patience is required. I think you've convinced me to give it a whirl. Having done a couple of the CTMs from the group test, I'd forgotten how much I enjoy a good CTM! :)
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I too had a crack at the massala sauce at the weekend(not bothered about the chicken tikka element it was just the sauce I was interested in).I have to agree it was very very nice indeed.I have to admit I found it impossible to get a couple of the ingredients...pomegranate seeds and kewra water(although I seem to recall a post from a few years ago saying that kewra water was not very nice).Hopefully the lack of these two didn't affect the outcome too much.
Anyway like I said the sauce was lovely,very fragrant and more like your high end massala and not your usual loaded with coconut affair,a couple of beers whilst stirring and it should take your mind off it.
The only thing I don't get is the amount of sugar.Again after reading an earlier post I halved the amount of sugar but I found the result was still far too sweet....Did you find your dish sweet Solarspice or not? Also do you think you can make a smaller portion,say with just one tin of tomatoes and a smaller amount of spices??? It's an awful lot of sauce,I did freeze mine although the book didn't recommend it.
Anyway massla sauce....Could have done with a bit more red colour and a lot less sugar....
(http://www.curry-recipes.co.uk/imagehost/pics/1e91cedeb58926c93a5a9128d4ff2f48.JPG)
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Hi JB,
I'm not that into sweet curries, and when I tried this a year or so ago, I just couldn't eat it. With that said, my mates wife who loves CTM did say it was very nice but far to sweet, so I guess halving or even only using a third of the sugar quantity, would probably do the trick?
Ray :)
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Hi Guys
Yes, the Masala on its own was very very sweet. I am sure you could at least half the sugar - when tipping out 1/2 kg sugar into a bowl on the scales - it was OMG :o - that sure is a lot of sugar!
The Kewra water on its own really does smell rather sickly and of petals. My initial novice judgement would say that it does work well in the final product though and should be included.
With regard to sweetness again, when 5tbsp of masala was combined with the base gravy the sweetness was really toned down and it was much more palletable. However it was to be honest still rather sweet (the recipe calls for a further 1tsp of sugar, which one could choose to omit) but absolutely delicious - in a way that the average TA CTM is not.
Razor - I know what you mean about sweet dishes, myself - I never order a CTM or similar from the TA as they are always just too sickly-sweet-coconut-stodgy, but I must admit to being rather taken with these posh for want of better words varieties of CTM. There seems to be something very special & exotic about them.
Smaller portions? - don't know TBH, my guess is that it won't scale particularly well. This is just a guess however and I suppose the only way to find out is to try it. I just froze the left over masala divided up into 5tbsp portion sizes. Can't see any harm in that. Think the author was just covering himself against people freezing and thawing a large batch and then re-freezing perhaps?
Anyway, well pleased to have something new and impressive to add to the entertaining arsenal.
Cheers :)