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Messages - livo

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I think the answer could be in his dialogue in the Korma video SS.   He comments that the dish won't be bland due to the spice mix used in the base gravy then transferred to the dish (along those lines anyway).  I think it is all about intensifying the flavour from that powder.

I need to do this whole process for myself to see if it does transfer across.  The version I made, not using the roasted spices and his gravy , was bland.  It was by no means bad and was easily remedied but I'll be looking for a marked improvement using the complete method.

This may be the perfect illustration of needing to use a whole matched method and set rather than mixing it all up.

So what Herbie is saying pretty well confirms my feelings that a mixed powder made in this way will be for immediate, or at best, short term use.  I'll experiment with greatly reduced quantity.  I'd say you should use the small pan Phil.  It would be good to hear from Syed on this.

Lets Talk Curry / Re: Syed's Korma
« on: May 31, 2020, 09:43 PM »
It can't hurt to try. I wasn't sure about blending the bark and leaves in Chef Abdul's gravy but it worked.  I'm quite confident this will be fine as well, but then I read information like this: (source below)

Can I roast powdered spices?

Powdered spices are generally not roasted. This is because in their powdered form, spices have a vastly increased surface area, which means that those volatile aromatics escape far more easily, and the spices are more prone to burning.

I have asked in the video comments if this reduces shelf life but no answer thus far.  While the process will intensify flavour, my guess is that it will be at the expense of longevity. Not a problem in a high turnover setting, but it could be for slower home use.


Lets Talk Curry / Re: Syed's Korma
« on: May 31, 2020, 08:52 PM »
I used the blended spreadable Dairy Soft butter, but not as much as shown. It did add that nice buttery flavour and didn't have any negatives. I don't like margarine, or yellow grease as my late father in law called it.

This process has me intrigued and slightly worried at the same time.  In every set of instructions I've ever read about roasting spices and making curry powders the whole spices are dry roasted, but never the powders.  I'm going to make it today but I'll do a half size for first attempt, although watching it done showed that it was able to withstand some cooking. I was amazed to see it still smoking in the storage tin.

Lets Talk Curry / Re: Syed's Korma
« on: May 31, 2020, 12:19 PM »
So far my experience with BIR Chicken Korma has not been great. Other Chicken Korma is fine and I've enjoyed many.  If you've only tried BIR Korma I agree with you to this stage. As I said, I'll try the recipe using the chefs base gravy and spice mix to be fair.

I like korma, but I didn't like Ghaana's BIR Korma. I know I won't like the Curry Kid's BIR Korma and at this point the BIR Chicken Korma I tried tonight is in the same vein. I've cooked it but not to specification. I'll do it again but as it's meant to be cooked next time.  Until then, I'll reserve my judgement.  When I do comment on the dish it will be after I've cooked it.

Lets Talk Curry / Re: Syed's Korma
« on: May 31, 2020, 11:28 AM »
3 Kormas tonight.  Chicken Korma, Balti Lamb Korma and Vegetable Navratan Korma.  Mostly it was Syed's Korma Base that made the dishes but I did take a few liberties. Even so, I ended up with 3 delicious dishes.

In all fairness I will say that I didn't use Syed's Base Gravy or Curry Powder, but BIR Chicken Korma is not to my liking.  Easily salvaged with a bit of commercial Korma Paste and a small amount of Chef Abdul's thick spicy Base Gravy to give it a bit of flavour.  Maybe I just don't like BIR Chicken Korma.  I don't recall which Base Gravy I had in the fridge but I'll be giving the recipe a fair chance by doing it again to Chef's specification using his gravy and curry powder.

The Balti Lamb Korma using my homemade Balti Paste was a winner although it could have benefited from a pressure cooker as the lamb wasn't as tender as I like but I did rush it all through.   

The Vegetable Navratan Korma was delicious.  Pre-fried spiced Okra, the usual vegies, 3 nuts (cashews, almond and pistachio) and fried paneer.

This Korma Base will definitely be made again in my kitchen.

As well as this, I will say that Syed's Pilau Rice method and spicing is really good.

I have some pics to post tomorrow.


One word of warning - here on this forum there are people who’ve been posting about Indian restaurant food for fifteen years or so who have convinced themselves they know everything, and who will dismiss anything new which either doesn’t fit their expectations as “wrong”, or if they wish to make themselves appear clever their criticism will be “this is nothing new”.  Please DO NOT get discouraged when you read rude comments like this, and remember most people will welcome your input.

Time after time I’ve seen new contributors show up on this forum and get driven away by the same old “experts” who will criticise everything.

Already happening DB. I think we could see a new record set if he stops contributing after only one day.  Syed, please keep posting, and if not, I've already subscribed to your channel.  I look forward to your insights.

Lets Talk Curry / Syed's Korma
« on: May 31, 2020, 12:29 AM »
Moved here to unclutter Paratha Thread.

Come on livo you of all people here must have seen it before? The paste is the Australian nut paste, right? Nothing new here. And boiled chicken ... what?

I'm beginning to wonder why Noble Ox is bigging this up so much as there's nothing new that I've seen in these videos (again, haven't watched every one of them yet). If anything this is low-end takeaway style.

Secret Santa, I've made Masala Mark's Aussie IR 3 pastes before, a few times.  Syed's Korma paste is quite different. It may be similar to one of the Indian hotel style white mother gravies I've seen in my research recently.  I'll have to check. I do think it's going to be something I'll try. 

Some of what I've seen so far is new to me and I feel the least we can do is give these new recipes and videos a chance and the new member a welcome.

I've used boiled / poached chicken before, usually in a very diluted base gravy or a bit of Knorr Chicken booster. Mild dishes don't require fully spiced pre-cooked chicken.

Edit: Korma base already cooked, pre-cooked chicken done and lamb in the pot cooking slowly.  Chicken Korma and Balti Lamb Korma for dinner. Possibly a saag paneer as well if I have time to open the tin of spinach.  I'm also going to give Syed's rice a go tonight for a change.

I've just made a fresh batch of homemade Garam Masala so I'll be giving his mixed curry powder a try tomorrow.  I look forward to dry frying some spice powders.  Never done that before.

Curry Videos / Re: Easy parathas
« on: May 30, 2020, 11:55 PM »
By no stretch of the imagination could that be called a paratha - I mean, give us a break.


Read down to where is says "There are different kinds of paratha."  A paratha is typically a layered flat bread.

The chef clearly states it is a different approach to achieving a "paratha" at home for people who have difficulty preparing them in the traditional manner using a rolling pin.  He also clearly says that they can be cooked to well done, which would give them a crispy finish.
Call it a wheat flour dosa or whatever you want. He calls it a paratha.

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