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Topics - Sverige

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Curry Base Chat / Syed base gravy
« on: June 18, 2020, 06:43 AM »

So this is a little bit different, don

Maybe corona has some benefits!  Chef Imran Salam of Eastern Eye restaurant in Litchfield used his lockdown time to share his Bengali style home cooked beef and potato curry

Cooking Equipment / Airfryer tikka
« on: February 02, 2020, 03:25 PM »
Hopefully I

Lets Talk Curry / Dhansak spicing
« on: October 01, 2019, 11:04 AM »

A familiar problem - you're making progress with your quest to achieve true BIR nirvana at home and have possibly been cooking curry once or twice too often in the past weeks. You open the door to walk back in from a shopping trip and wifey exclaims that the place smells like an Indian restaurant. Boom, before you know it you've had a total curry exclusion order slapped on you, and you can only browse this forum and weep at the memory of the curries you once cooked  :'(

How to avoid this sad state of affairs?

Yes, some things are obvious, the splatter guard over or around the pan. Cleaning the cooker and splash back down straight after cooking and of course the humble kitchen extractor fan / cooker hood. However... these things in my experience are not a fully reliable solution and that smell just spreads and seems to soak into kitchen cupboards, plasterboard walls and soft furnishings. Something to do with the tiny airborne drops of curry infused oil which erupt from the pan as you're frying spices.

So... since we all presumably share this common problem, do any of you bright sparks have a solution?  I see some of the more dedicated ones have built curry sheds outside your main home, with a second hob, worktop, etc.  Nice if you have the space, time, money, etc... but are there any other solutions you've found to this problem?

House Specialities / Chicken Naga Masala
« on: December 01, 2018, 06:38 PM »
Chicken naga masala - 1 good sized portion

3 tbsp oil
1 rounded tsp garlic&ginger paste (50/50)
Quarter tsp hot chilli powder
Half level tsp salt
1 heaped tsp mix powder of your choice
1 heaped tsp tomato puree diluted with 3 times as much water
1 chicken breast (raw) sliced acrossways into strips
350ml base gravy diluted with water - should be like thin soup
1 heaped tablespoon Maggi coconut milk powder
1 rounded tsp Mr Naga hot chilli pickle
1 rounded tsp white sugar
Quarter to a third tsp Garam masala
Chopped fresh coriander to dress

Fry G&G in oil
Add half tsp chill powder, plus 1 rounded tsp mix powder
Singe Fry the spices and add dilute tom puree as  needed to control the temp and extend the spice cook. Try to fry them at least 2 mins in total
Add chicken and fry a few mins then add salt. If using precooked chicken, add it later
Add 2/3 of the base and cook on med/high heat to reduce
Add 1 tsp mr Naga, 1 heaped dessertspoon coconut milk powder, 1 rounded tsp sugar
Add remaining base gravy and Garam masala then cook until thickness of sauce is correct

Aim to cook at least 8-10 mins after adding first base. If it's not possible to cook it that long without the sauce becoming too thick, then either your base was too thick or your hob was set too high.

Lets Talk Curry / Brick Lane buying advice
« on: July 15, 2018, 09:55 AM »
I'm taking the other half on a trip to Oxford St and want to pop down to brick lane while I'm there because I've run out of a few things which I can't buy close to home.  Brick lane looks quite long on the map and I've never been, so which tube station would you use to get to a decent Indian supermarket which would sell Mr Naga,
Kalongi seeds, & Laziza Tikka botti paste ?

Lets Talk Curry / Pre-cooking chickpeas for chana masala
« on: March 08, 2018, 10:50 AM »
Does anyone have info or observations from a real BIR of how dried chickpeas are prepared for chana dishes?  Standard would be to soak overnight in plenty of water then boil in salted water for an hour or so to get cooked chickpeas, but do we think they follow this route or typically use canned precooked chickpeas?

If they are prepping their own from dried, would spices be added to the water when the chickpeas are being cooked, or are they cooked in plain water so they are added to the final dish without any curry flavours already cooked into them?

Lets Talk Curry / Low carb BIR - is it possible?
« on: February 12, 2018, 12:17 PM »
So Wifey mcWife-face put herself on a low carb diet again but as usual it seems it's up to me to find meals to cook each night and I got to wondering whether BIR curry might be ok. Onions, which make up the bulk of our curry sauces, seem neither very high or particularly low carb:

Veg oil is fine, as fat seems to be positively encouraged on a low carb diet and I can always omit the already tiny proportion of peppers and potato from the base gravy I cook, so what do you reckon? Spices and coriander I'm assuming don't have carbs.  If the finished curry doesn't have any sugar or coconut flour, etc added I reckon it could be a viable low-ish carb option, served up with cauliflower rice, because for sure white rice is out of the question.

Just wondering if anyone is well up on diet and nutrition questions...?

Pictures of Your Curries / Bhajis
« on: January 19, 2018, 01:46 PM »
Onion bhaji for lunch today with some dipu mint sauce. The bhajis were CBM ebook vol 1 recipe but only 100g gram flour. Probably needed some water to bind into a more cohesive bhaji but with the fairly open texture they fried up nice and crispy which is how I like them. 

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