Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: thomashenry on October 27, 2005, 09:07 PM
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Ok, I've tried the simple Madras/Vindaloo recipe as posted by Pete, the one he part cooked in a BIR.
100% success - absolute carbon copy of a decent BIR Madras/Vindaloo. Everything was right about it - taste, looks, smell. Perfect. BIG respect for Pete for this.
As far as I'm concerned, the hunt for a BIR Vindaloo is now over. We know how to do it. I'd advise EVERYONE who has not tried this recipie to try it asap. It's PERFECT.
Kris Dhillon base used. For the tomato paste I used tomato puree with a little bit of water to thin it a bit. I'll try tomorrow with creamed tomatoes, I bet any money they'll work fine. For the ginger/garlic paste I used a ratio of about 3:4 ginger to garlic, and it was fresh - so its not important to leave it go green/blue overnight. I cooked with bog stadnard oil - so as far as I'm concerend skimmed oil is not a requirement for this. If your garlic/ginger the right consistency, with enough moisture, then you can stir fry it for a good 2 mins or so at max heat without it burning.
One tip - this applies to ALL our BIR cooking.
In a resturant, the base is sitting next to the chef, ready to be added to the pan. ie, it is at room temperature - and a warm room at that. The temp in a BIR kitchen is probablt not far off 30degrees. I bet a lot of us take our base out of the fridge, then add it in - meaning we are putting it into the pan when it is about 4 degrees, a LOT colder than in a BIR. This will cool the pan right down, and prevent you from maintaining the sky high temperature that BIR chefs achieve.
So - my tip is to warm your base up before you start cooking. I put mine in a pan and heaty it it gently to the point of simmering, then take it off. This means that its going into my pan hot, and its not bringing down the sizzling temps that we need.
Well done Pete.
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Can someone post the link .....
thanks
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Can someone post the link .....
thanks
Top thread in the BIR Recipies board.
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So - my tip is to warm your base up before you start cooking. I put mine in a pan and heaty it it gently to the point of simmering, then take it off. This means that its going into my pan hot, and its not bringing down the sizzling temps that we need.
Well done Pete.
That's a fair point. I wonder if this is the reason we get so many problems with consistency.
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Hi all is the kd base sauce the book The Curry Secret Indian restaraunt cookery at home.
If it is 100% right it deserves a new clear thread so all can benefit from it.
DARTH...........
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Hi Darth
I think the KD base works very well, at home, because the main flavour wanted is easy to cover.
And it delivers this.
The restaurants manage to add all sorts of things extra to their base
Black Cardamons
Green Cardamons
Cinammon sticks
Bay leaves
Cloves
Peppercorns
Celery
Green Pepper
Carrots
Radish
Curry Powder
Dried fenugreek
Turmeric
Chicken Stock
Whole lemon
but somehow, when they do it, the additional ingredients just give a subtle extra flavour.
When I add ,some of the above, they become the main character of the sauce, and it loses the feel it had.
Cardamon, bay leaf and cinammon really dominate
I think the KD sauce is extremely close to being right, but still needs a little something.
It may well be something, listed above but, whatever it is, will give more smell than flavour
I have already tried a couple of things and ruined it
I am sure it's because we work in such small quantities
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I always have my base on a simmer before I add it
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cant find the recipe, can someone post it please?
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Ditto -
CC
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cant find the recipe, can someone post it please?
Here's the prawn madras recipe
http://www.curry-recipes.co.uk/curry/index.php?topic=536.0
Here's Kd's gravy recipe
http://www.curry-recipes.co.uk/curry/index.php?topic=579.0
Here are some pictures of making the base
I still can't post images on this site, so I've put in a link
http://img457.imageshack.us/my.php?image=fourstagesofkd8mf.jpg
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Cheers Pete - my weekend project .
CC
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Tried this several times again, & i have to say is not like my favorite BIR (which i believe`d to be the case after a year experimenting with this base).
I will go back to my 99.9% Clone (sorry guys :().
I suspect the only flavor/smell missing is a flavor enhancer after this weekends testing.(made three Curries).
Seasons Greetings..... DARTHPHALL.....
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Hi Darth
? ? ? ? ? ? I am sure we are trying for two different flavours here
Sometimes though I can make a curry, twice in an evening, and get a different quality
Who knows?
I'm glad you tried it though, sorry it didn't work out
Did you use the curry gravy oil, though?
That gives avery strong flavour & aroma to it
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Yes i used the Oil from the Base but alas it is nothing like my local & i have to say my own recipe is as stated 99.9% right.
But at least i did give it another go & actually do some cooking.
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Hi Darth,
Just a small point but when you are making your 99.9% base on board your Star Destroyer and flambeeing is there not a health and safety issue to consider?
After all I couldn't think of anything worse than the downfall of the Empire due to a serious pan fire in your galley!!
Ray
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We have R5D4 units on standby & of course the Stripping Imperial FireTroopers. :D
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Do i take it that this prawn madras recipe is it ?? Or could you post me a link to the vindaloo sauce please, is it the variants of the Dhillon recipe, but usung used oil ?
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Do i take it that this prawn madras recipe is it ??? Or could you post me a link to the vindaloo sauce please, is it the variants of the Dhillon recipe, but usung used oil ?
This is the post
http://www.curry-recipes.co.uk/curry/index.php?topic=536.0
It works for me & this is exactly as they did it
It is a very siimple curry
No precooked ingredients and little spicing
It relies on using curry gravy oil
A very good curry gravy (which is incredibly runny)
A runny garlic ginger puree (too much ruins it, better too little, than too much)
And a good spice mix
I worked out the ratio of mix to be :-
2 curry powder (basaar mix)
1 coriander
1 cummin
2 paprika
1 turmeric
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woweeee
thanks Pete........will make this asap and post the results, many thanks
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am making this now, with turkey [of course :)]
Used the KD recipe for the curry gravy.
As I don't have used oil, i'm using fresh veg ghee on this occasion.
I presume [for the prawn madras sauce], I use 1 desertspoon of the spice mix above, where it says "1 desertspoon curry powder mix"
Other than that, I will stick to the recipe, maybe add a little chilli for a "vindaloo" [??]
Will post results ...
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Well i made it ..... it was nice but something missing ..... probably the spiced oil, but can't see how i can duplicate this method at home.
Hot and sour "fruity" taste is what was missing, but I'll make it again, many thanks
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Perhaps a good squeeze of Lemon juice will give you the flavor you desire . :)
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Well i made it ..... it was nice but something missing ..... probably the spiced oil, but can't see how i can duplicate this method at home.
Hot and sour "fruity" taste is what was missing, but I'll make it again, many thanks
Sorry it didn't turn out quite right
But this spiced oil (see cracked it thread by Mark J) has half the flavour of the curry
It is very important
Without it, there will always be a home made taste
I was given a sample of curry gravy and got some of this oil on my fingers
I could smell curry on them for days
It is a really strong ingredient
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You're right Pete it is a very important ingredient when making a bir curry. My kitchen right now is smelling like a bir restaurant kitchen. I have just made a prawn dupiaza and prawn pathia and they are looking and smelling the business. This week I have used more reclaimed oil too, I'm sure it makes the difference. Cross contamination is inevitable even in the most health & safety kitchens when so many dishes are being turned out.