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Topics - Chilli Prawn

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Just Joined? Introduce Yourself / Hi from Chilli Prawn

« on: December 09, 2010, 02:38 PM »

Just popped in to see how things were going and t say hello to old friends and new members. Got my life back together now (since my wife died) but no longer cooking curries etc., for a living... phew $:-\$ :

. Keep up the good work y'all.. oh and have you guys decided which is the best base yet? ;D

Supplementary Recipes Chat / Fiddes Payne Authentic Madras Curry Powder

« on: January 27, 2007, 11:57 AM »

I am not one for buying prepacked curry powders, but I had to try the Madras Curry Powder from Fiddes Payne as I have not heard of them before. It has just appeared on the shelves at our Tesco (on the IOW) so you may already have seen/tried the stuff before. Anyway it comes in a rectangular tin with very well designed labelling; mainly red and gold. The company manufacture a range of powders.

The powder is a deep golden brown colour. The aroma is very good and the spices smell very fresh; to me there is a similarity to Bolsts.

I made up a simple base with onions garlic and the powder. Like other prepacked powders it is quite a coarse grind and therefore somewhat gritty until it has been well fried. It does not give off much aroma during cooking and I found the flavour, after cooking the base, quite pleasant but not hot at all, and I did use quite a lot of powder. It does have a 4 out of 5 chilli rating on the tin!

I added some garlic powder and some chilli powder, salt, tomato paste, 3 green cardamoms, some coarse black pepper, and then some KTC coconut cream. I also had to add loads of oil as it really does expand and soak up the oil. The result was very pleasntly suprising. I left it overnight to mature before I go to stage 2 and make up a final chicken madras with it. I tried it this morning and the flavour is still very pleasant with subtle flavours, but the spices still have some coarsness but not gritty. I will let you know the results of the final dish tomorrow.

Verdict. Very good, not hot enough, and far too expensive to use for bulk production. But I think it could be a very capable partner for making bases.

CP

Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Kashmiri Masala 1 CP

« on: January 24, 2007, 09:11 AM »

Here is the first one you can see how old it is :

, but you don't have to dry the stuff in the sun now ;D. The quantities are large so i will leave it to you to work out the ratios.
CP

KASHMIRI GARAM MASALA

Ingredients :

Fennel Seeds    125gms
Green Cardamoms    15gm
Bay leaves    15
Mace       10 petals
Whole Nutmeg    2
Black Cardamoms    125gms
Cinnamon    10gm
Cloves       15gm
Fenugreek Seeds    125gms
Aniseeds       125gms

Method :

Dry the aniseeds, green cardamoms, bay leaves, mace and nutmeg in the sun for a day. Roast the seeds of the black cardamom, cinnamon, cloves, fenugreek seeds and cumin seeds over a medium heat until they change their colour and emit a fried aroma.

Allow them to cool.

Add the remaining spices and grind them all together in to a fine powder.

Store in an airtight container.

This can be stored for at least 6 to 8 months in a cool dark place.

Lets Talk Curry / A8's burnt curry & Garlic Puree

« on: January 20, 2007, 11:31 AM »

Had you been on the sauce mate? I always found I made the best when slaughtered and could never replicate it again. Good one, and you rescued it too!!!!

I thought I had posted this before. but has anyone tried the catering Garlic Puree? I have been using various manufacturers for about 5 years now with success, Sharwoods, Schwarz, Noels, and some Spanish stuff (forgot name). They all come in large plastic jars about 500cc. They don't need refrigeration (but I would recommend it) and they keep for ages.

On the good/bad side - It is better than frozen puree but not as good as fresh. It can burn quickly like frozen stuff, and it does have a distinct smell to it.

If you are cooking up with this puree from the start you don't need much heat and you have to keep stirring. You add your other stuff as normal when the smell starts to subside. Alternatively you can just lob it in later and cook it through.

I can't get the Sharwoods or Spanish stuff now, but the Schwarz (who took over Noels)stuff is equally as good. It is the the Schwarz Chef range, and available from Bookers and I guess Makro.

CP

Lets Talk Curry / Mega Phall-tastic

« on: December 21, 2006, 12:16 PM »

I am not in to mega-hot curries these days so I rarely make them, but one of my customers has asked me to make him a Chicken Phall.

So I have made one with the UCB, Fried tomato base, 2 tblsp Ginger Powder, 2 tblspn Garlic Powder, 4 tblsp of hot Chilli powder, and half a jar of Nagar chilli paste. I have just tasted a little bit, and managed to say 'Oh shi....' before my tongue seized up :-[ I will report back and let you know his opinion, if he survives that is

;D. Must go to the docs now to have both ends repaired

Lets Talk Curry / A bit of humour - curry and rice girl video

« on: December 10, 2006, 04:34 PM »

Not sure if thas already been posted so sorry if it has. Just follow the link
http://video.google.com/videoplay?docid=-4532245984549289375

Curry Videos / Gyanese Rotis

« on: December 02, 2006, 11:30 AM »

Thanks Stew for your links. I found this one there also. It is interesting in that it uses ordinary self-raising flour rather than Atta flour to make these rotis. They seem to be a cross between a Chapati and a Paratha technique wise, but sutable for home cooking I would say.

CP

http://www.youtube.com/watch?v=Zg0p5TXi_Cc&mode=related&search=

Lets Talk Curry / Happy Birthday to Stew (Admin) tomorrow

« on: November 29, 2006, 05:34 PM »

Have a great day tomorrow Stew and many happy returns. Its a while before you get your next zero ;D

Many thanks for all your great efoorts to keep this ship on a level course.

CP

Lets Talk Curry / Mega Phall

« on: November 25, 2006, 04:47 PM »

No relation to the Bedford Incident!

A man goes to the curry house one evening and orders a red-hot chicken phall.

Of course he pays for it the next day with guts on fire and wind like Satan's breath.

The problem is there's a woman he's fancied for ages and he' s taking her out for a drive in the country that day.

He picks her up and all's going well except he's having to hold all his pump gas in and he's starting to feel like he'll explode.

Eventually he decides he'll have to let one go and tries to let it slip out quietly but misjudges and it comes out a real rip-snorter with a stink to match.

She coughs and splutters and puts the window down while he sits there feeling mortally embarrassed.

By now there's an uncomfortable silence which he's trying desperately to fill.

Eventually, thinking to ask her about current affairs he asks "Have you seen today's paper?" to which she replies "No, but if you stop in a layby I could find you a couple of dock leaves!"

British Indian Restaurant Recipe Requests / Portion size investigation - help please

« on: November 23, 2006, 03:39 PM »

I am trying to do a national survey on portion sizes/volumes/weights and your research expert help would be very welcome. I am trying to work out the averages for BIR portions. I need the average weight served (restaurant/takeaway) as a portion each of chicken and lamb, beef, prawn etc., and the average volume/weight of the sauce. Not easy I know, but if you cant weigh try and judge the size and amount of meat pieces in each portion.

I provide the following portion sizes for my customers:
Meat (any) minimum 6oz uncooked weight (approx 5oz cooked weight)
Sauce - 6oz minimum.

Grateful for any feedback as I want to stop some of my customers moaning, some say we put too much and some the opposite and I would like to be able to quote a national average. Our local BIrs provide slightly less than us.

Ta
CP

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