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Topics - parker21

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Curry Videos / Authentic chicken balti

« on: May 08, 2017, 04:09 PM »

here guys and girls is a video of a genuine balti from Birmingham.

https://www.youtube.com/watch?v=FiXF_TG1_8I

regards
gary

Highly Recommended British Indian Restaurants / Asiana thai and indian restaurant Ashford Kent

« on: September 06, 2014, 10:20 PM »

lol yes I know :-) I made the most of the discount but loved the food and friendly service!!!! and if my friends and family know me so well I can vouch for a good indian restaurant and lol its within 100 yards from where I live! took chicken vindaloo, chicken tikka masala and rice over to my wife and 2 beautiful girls on my eldest daughters birthday on wed 3 sept and they had it for supper and loved it!!!!! and they are the harshest critics in the world!:-) HAPPY DAYS. Lol even tonight have some chicken tikka leftover so popped in for a vindaloo sauce and chips and again great friendly service and OMG I love the food!! thank you Khan and the guys/girls and most importantly the chef for some of the best British Indian Restaurant food I have experienced.

http://www.asianathaiandindian.uk/

psst pass it on :-)

kind regards
gary

BIR Main Dishes Chat / Chicken Tikka masala

« on: November 03, 2013, 06:14 PM »

hi guys/girls
if you are making a CTM try using Mango pulp I think you will be surprised JerryM lol you were close with the mango chutney and yep ground almonds too! after all it has to stand out from the korma and not just in colour :

regards
gary ;D

Vindaloo / mouchak vindaloo

« on: March 29, 2012, 06:00 PM »

hi guys here is the recipe for the above

mouchak vindaloo

8 pieces pre-cooked chicken/lamb or whatever veg or prawns

half of medium size precooked potato

1 dsp garlic puree

1 chefs spoon veg oil ( or from the top of your curry base)

1 tbsp tomato paste/ puree (mixed with water 50/50)

1 tbsp mixed powder

1 rounded tbsp chilli powder

300-400ml curry base sauce

1 dsp clear vinegar

1 tsp butter ghee

2 tbsp fresh coriander ( some too add to the dish whilst cooking and some for garnish)

heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat

then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the vinegar (allow the vinegar smell disperse) and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins ,scoop off any excess oil then add the butter ghee just before the end of cooking and mix well . remove from the heat, garnish with coriander and serve.

regards
gary

Lets Talk Curry / New programme on bbc 1 "spice britain"

« on: August 29, 2011, 09:57 AM »

hi guys just finished watching this new programme think it's a series on sunday afternoons, it's called SPICE BRITAIN, a great watch shame it's only 30 minutes long lol.

http://www.bbc.co.uk/iplayer/episode/b013scp7/Spice_Britain/

here is the link happy currying, i mean watching.

also check out the guy that was the first customer in to a restaurant in mancherster when it first opened in the 1950's and is still eating there!
are you or do you know this man?

is he already a memeber of this forum?

regards
gary

BIR Main Dishes Chat / mouchak madras recipe

« on: February 09, 2011, 02:51 PM »

please post comments and questions here

regards
gary

Curry Base Chat / Mouchak base sauce

« on: February 09, 2011, 02:45 PM »

hi guys if you have any comments/questions on this topic i have posted then put them in here

regards
gary

Madras / Mouchak madras recipe

« on: February 09, 2011, 01:28 PM »

here is the recipe for Mouchaks madras

madras

8 pieces pre-cooked chicken/lamb or whatever veg or prawns

1 dsp garlic puree

1 chefs spoon veg oil ( or from the top of your curry base)

1 dsp tomato paste/ puree (mixed with water 50/50)

1 dsp mixed powder

1 dsp chilli powder

300-400ml curry base sauce ( http://www.curry-recipes.co.uk/curry/index.php?topic=5544.msg54113#msg54113

1 dsp lemon juice/dressing or 1/4 wedge lemon

1 tsp butter ghee

2 tbsp fresh coriander ( some to add to the dish whilst cooking and some for garnish)

heat the oil in a frying pan medium heat, then add the garlic puree mix well until you smell of the garlic change (ie does not smell raw) remove pan from heat

then add the mixed powder and chilli and tomato puree mix well, back on the heat turn up high mixing as the spices start to foam until you should smell a toffee like aroma then add a ladle of base sauce mix well and reduce down a little until the oil rises add your main ingredient (precooked chicken/prawns/veg/lamb) and the lemon and mix well add a pinch of the coriander and the rest of the curry base sauce and cook until you have the right consistency approx 5-7mins, add the butter ghee just before the end of cooking . scoop off any excess oil and garnish with coriander and serve.

as you will have cooked it you need to go outside and clear your nose or you will not appreciate your cooking. if you have a lid for your frying pan put that on and put in a warm oven this is the time that you would be coming home with the curry in foil containers from the takeaway and will alow the spices to settle.

regards
gary

Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Mouchak curry base sauce

« on: February 09, 2011, 01:25 PM »

here is the curry base sauce i use from mouchak

Mouchak base sauce recipe

1 kg onions sliced or diced

1 carrot grated

1/2 green pepper sliced

100 ml veg oil

1 tbsp salt

3/4 tin coconut milk

1 dsp garlic/ginger puree

200 ml tomato passata/blended tomatoes/puree mixed with water(50/50)

100 ml of oil for second stage 2

just enough hot water to cover veggies approx 1 litre

and water to thin the sauce for blending approx 2 litres

stage 1
put onions, carrot, green pepper 100ml veg oil and salt and first litre of water in a pot bring to boil and simmer with lid on until the onions change colour 1-2hrs the liquid will reduce down as well. once done allow to cool down alittle add the coconut milk 1/2-3/4 of a tin.
stage 2
get another big pot and or saucepan put in 100ml veg oil and fry 1tbsp garlic and ginger puree un til starting to go golden brown then add 200ml passata or blended tomatoes or watered down tomato puree and then 1dsp spoon of the following spices

1 dsp Mouchak mixed powder ( 6pts curry powder,4pts turmeric,2pts coriander, 1pt cummin, 1pt chilli powder)

1 dsp turmeric

1 dsp coriander

1 dsp cummin

1 dsp chilli powder

add them to the pot and mix well stirring to stop the spices sticking cook for a couple of mins until the oil rises (it will make a mess but smells lovely)

then pour into the onion pot and mix well, then blend adding hot water to help with blending and blend until smooth, water down until you have a runny soup like consistency. then put back on the heat and bring to a rolling boil. boil for 10 mins and then reduce too a simmer cook until the oil rises. when the sauce is boiling the will be a froth that floats to the top mix it back in as that is the oil bubbles and you will see it disappear as you simmer. you can use straight away but it is better once cooled and refridgerated and used then next day as this allows the spices to mellow and the onion to sweeten.

regards
gary

recipe for mouchak madras
http://www.curry-recipes.co.uk/curry/index.php?topic=5545.msg54115#new

Lets Talk Curry / saw this in tandoori magazine

« on: December 26, 2010, 02:59 PM »

hope you are well after yesterday! saw this advertisment in tandoori magazine they do supply spice pastes to BIR and they do the big 3 tikka tandoori and kasmiri masala and garden mint and g&g anyone tried them or get hold of them?

here is the web address http://www.pascospices.co.uk/index-2.html

worth trying as pataks seem to run the field in pastes

regards
gary

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