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Messages - Salvador Dhali

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1
Loving the name Andy, maybe you should register that  :)

Brilliant name for such a sauce. Not sure if anyone has beaten you to it or not. There's a Grim Reaper company that makes various sauces, but I can't find one that's actually called Grim Reaper Chilli Sauce.

http://www.grimreaperfoods.com/index.php?route=product/category&path=25

2
Talk About Anything Other Than Curry / Re: New Aluminium Base Pot
« on: August 10, 2014, 05:32 PM »
By the way - I found how to include the Pi symbol......



I think you left the 'e' off mate :)

He did indeed!


3
Lets Talk Curry / Re: Fake Kashmiri chillis
« on: August 06, 2014, 03:15 PM »
http://www.theasiancookshop.co.uk/whole-kashmiri-chillies-kashmiri-chilli-peppers-3775-p.asp

Yep, those are the ones.

Genuine Kashmiris are anything but smooth-skinned, especially when dry.




4
Supplementary Recipes Chat / Re: New Pataks pastes
« on: May 01, 2014, 01:12 PM »
Cheers SD, does it have the tamarind content that Blade enthuses about

Ed

Tamarind isn't listed in the ingredients, Edwin. But it still tastes great if you're looking to use a tandoori paste. I guess you could always add a touch of tamarind to the mix yourself.

5
Supplementary Recipes Chat / Re: New Pataks pastes
« on: May 01, 2014, 11:26 AM »
Hi Guys

I too cant find this older version of Tandoori paste anymore, the new jar states Mild on it, i wonder if the other is classed as stronger?

If Blade is still on the forum what would he recommend to do?

Ed

I'm not sure, Edwin, but he may well recommend that you forget about Patak's and score yourself some of this, which is the best tandoori paste I've ever tried (kicks the hell out of Patak's). Mullaco is the best place to buy it online:



6
Lets Talk Curry / Re: Jamican goat curry
« on: February 09, 2014, 02:19 PM »

I've always wanted to try a goat curry but have no idea what its supposed to taste like.

Does anyone have any photos of one they've made with some recipes + guidance?

I use the following recipe, which is based on the surprisingly good Levi Roots cookbook, and while I can't  claim it to be 'authentic' it works every time and is extremely addictive. Superb with lamb or mutton, too, if you can't get any goat.

Curry goat

A Jamaican classic. Lamb and mutton are delicious too, but do try to get goat. Serves 4.

1kg lean goat meat
juice of ½ a lime
3 tbsp mild madras curry powder
2 tbsp all-purpose seasoning (try to get one without MSG, such as Tropical Sun brand)
6 tbsp sunflower or groundnut oil
425ml water or vegetable stock
2-3 onions - roughly chopped
a 2cm piece of root ginger - finely chopped
Scotch bonnet chillies, seeds left in, chopped. I use 4 - 6, but use to taste (a couple will give a nice Madras heat hit)
A glug of Encona West Indian Pepper Sauce
4 garlic cloves - finely chopped
10 allspice berries (or more if you like them).
1 red pepper - deseeded and cubed
1 a green pepper - deseeded and cubed
salt and pepper
Some waxy potatoes (new pots are good) - cut into chunks. As many or as few as you like

I've omitted the spring onions, parsley and fresh coriander in Levi's recipe as I can never be arsed with it. And the method I use is to sweat off the onions, add the madras and all-purpose seasoning powder spices and cook through, then the meat and everything else bar the potatoes and peppers. This is cooked for 15-20 mins in the pressure cooker (depending on the cut of meat), then depressure, add the tatties, back up to pressure for a few minutes, then depressure and whack in the peppers for a minute or two, so they cook but retain a little bite.

If you fancy faffing, then here's Levi's method:

Curry goat

Wash the meat and pat it dry with kitchen paper - any small bones in it are good for flavour. Cut it into large chunks, then put it in a large bowl with the lime juice, curry powder and all-purpose seasoning. Turn it over with your hands to get it well coated. Leave to marinate for 4 hours in the fridge.

Heat a large non-stick casserole or heavy-based saucepan until it is very hot, then add the oil. When the oil is very hot, put the goat in and turn the chunks over with a wooden spoon to coat the meat in oil. Cover with a lid, turn the heat right down to very low and leave it to just simmer for 45 minutes. The goat will sweat in its own gravy, locking in all the juices with none of the usual browning or boiling - this is the way it's done! Keep checking the pot to make sure the meat isn't getting scorched on the bottom.

After 45 minutes, add 150ml of the stock, bring to the boil, turn the heat right down, cover and leave to simmer. After another 45 minutes, repeat this with another 150ml of stock and cook for a further 45 minutes.

Add the onion, ginger, chilli, garlic and allspice and stir gently. Add the rest of the ingredients - except the potato and rice, but including the rest of the stock - and bring to the boil. Turn the heat down again, cover and cook for another 2 hours, stirring from time to time. Keep an eye on it and add more stock if it seems dry. Twenty minutes before the end of cooking time, add the potatoes and gently stir them in. Once the potatoes are soft, check the curry for seasoning and serve with boiled rice.


7
Lets Talk Curry / Re: Curry Night at the Uni
« on: January 25, 2014, 10:37 AM »
That green chilli dhal looks the business!

Is that channa or split pea?

8
Lets Talk Curry / Re: Scotch bonnets
« on: January 25, 2014, 10:36 AM »
I make a lot of curry goat (as the Jamaicans call it), and find that in a recipe using around a kilo of meat for four people, then two Scotch bonnets/habeneros gives a good Madras hit.

It's by no means an exact science though, as not all chillies are equal when it comes to heat (you can even get heat variance from chillies that come from the same plant). I've had some scotch bonnets that have blown my head off, while others have been relatively mild.

That said, there are several ways you can get that lovely fruity Scotch bonnet flavour without too much of the heat. Firstly, you can remove the seeds and the pithy membrane (which is where most of the capsaicin is concentrated), and secondly, you can make the curry goat the day before. The intensity of heat mellows considerably if the dish is left overnight.


   

9
Curry Videos / Re: One hour base sauce
« on: January 08, 2014, 11:36 AM »
Loads of things to do with left over white cabbage!

Here's a few suggestions.

Cut into quarters and freeze for your next few bases. Use it to make a simple veg side dish. Or perhaps make a coleslaw.

No doubt others will have even better ideas!


10
Lets Talk Curry / Re: Cracking Curries Website and Video Recipes
« on: December 04, 2013, 02:46 PM »
I've tried a few from the Cracking Curries site.

The tarka dhal (daal) is pretty good, and as she says it's one of those dishes that's massively open to individual interpretation - especially when it comes to the tarka. If, for example, you love that gorgeous smokey garlic hit that you get with a BIR TD then add plenty of thinly sliced garlic to the tarka at the end, either with the onions in the recipe, or on thier own. (If using with the onions then wait until they've softened and just started to colour before adding the garlic, as it only takes a minute before they start to brown.)

My favourite tarka combo is whole cumin seeds, chopped onion, chopped green chillies, and plenty of finely sliced garlic, cooked in lashings of butter ghee.

The Super Spicy Pakistani omelette was okay (but not exactly 'super spicy') and reminiscent of Parsi scrambled eggs, but the Saag Chicken wasn't to my liking at all. Cooked to her spec with just a teaspoon of coriander powder and a teaspoon of chilli powder, I found it really (really) bland. The minimal spicing was lost amongst the 1kg weight of ingredients (500g each of spinach and chicken).

Each to their own, and all that. (Ditto for the use of olive oil.)

Next in the list to try is the Khara Chicken Masala, which looks just up my street.





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