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Messages - livo

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Biriani Dishes / Re: S&B curry sauce
« on: May 10, 2022, 10:13 PM »
I made the wandercooks version of S&B oriental curry powder yesterday. Apart from oven drying grated orange peel, it was quick and easy as I already had most spices in powder form. I then used it to make a roux with flour, oil and the required other ingredients, followed by turning it to a sauce with Chinese chicken broth. Finally added cooked chicken, peas, carrots and some red capsicum.  A very nice dish and really no different to the S&B roux product.  The only notable thing is that it was hotter chilli heat than the mild packet version. I'll cut chilli in half next time (for family friendly) even though it wasn't "hot".

Note:  Take care with salt. I used celery salt instead of celery seed and the broth is probably salty as well.  I then read the pack to realise I'd used double the required powder. Doh!!!

Question:  Would the Bay leaf in oriental powder be Laurel or tej pat?

Biriani Dishes / Re: S&B curry sauce
« on: May 09, 2022, 09:29 PM »
Sure is Robbo. Number 1 listed ingredient.

However, they do sell the curry powder alone, so you could have a crack at your own gluten free substitute, and leave some of the  #$=÷%&€£ates out as well.  Potato flour would work.

or make your own  This one is the S&B Curry Powder (almost). Same ingredients in correct order but sage is missing.  Add 1/2 tsp.

Suggestion: Perhaps these replies on S&B Curry Roux should be relocated to a separate thread.
other thread mentioning product from 2020

Biriani Dishes / Re: S&B curry sauce
« on: May 08, 2022, 06:31 PM »
Have you never tried S&B Golden Curry Phil? Wonderful stuff and it's been mentioned before. Curried Prawns and rice is fantastic comfort food and this product makes it so easy to prepare. I have good memories of Lantern Palace.

Last time I was at the restaurant supply store I bought 2 of the large packs.

I omit the potato, include peas and add cooked prawns after the sauce is cooked, Only just long enough to heat them through.  So quick, so easy and delicious.  Although it says Japanese Curry, it is exactly as I remember curried prawns and rice as a kid.  If I can get them, the best prawns for this dish are small school prawns.  They are sweeter and more tasty then large king prawns.

Biriani Dishes / Re: S&B curry sauce
« on: May 08, 2022, 12:28 PM »
Excellent stuff. The best Chinese curry prawns and rice. I use the mild one but only because the family prefer it. Just cook up the gravy with some frozen peas and carrot. Toss in some cooked prawns to warm through and serve with steamed rice. Delicious 1970s Australian Chinese food.

Grow Your Own Spices and Herbs / Re: Chilli Grow 2021
« on: May 04, 2022, 03:03 AM »
Upon investigation it was found that this mail exchange of seed is possible, however there would be a fair bit of bureaucracy to get through, presumably at a cost as well.  It would require a testing of the seed through a registered laboratory (possibly CSIRO or Department of Agriculture) to obtain a Phytosecurity certificate here in Australia.  USA has regulation on all Capsicum species to prevent the import of Tomato Virus.  We can't complain about that.

The process on the USA end is apparently fairly simple.  All that is required is an application for a permit. With the said certificate attached there would be no problem.

We have decided against pursuing the process.

Grow Your Own Spices and Herbs / Re: Chilli Grow 2021
« on: April 28, 2022, 09:48 PM »
What is the bio-security like for post into your area?  I have plenty of seed for Purple Naga Jolokia. I'd be happy to send you a vacuum bag.

I need to put a lot of my chillies into the dehydrator over weekend.

Grow Your Own Spices and Herbs / Re: Chilli Grow 2021
« on: April 27, 2022, 01:03 AM »
It's 2022 now but I am approaching the end of the season with winter not too far away.  Our weather this year has been even worse than last year.  The La Nina has caused rain and floods over large areas of the country.  We've had 3 east coast lows within a few months, weeks actually, and we usually get 1 every decade or so.  I have not been able to get near my chilli plants for nearly 3 months.  East coast lows are essentially sub-tropical cyclones and needless to say, the chillies have not faired too well.  With way too much water and barely any sun, I've lost a lot and what survived has not been productive.

I took about 1 kg of mixed chilli peppers to the Indian grocers just before Christmas and just the other day I was able to get to the plants and remove what peppers were there.  I was able to pick nearly 2 kg of mixed peppers of about 10 varieties.  The little Thai Birdseyes are by far the most hardy plant and the yield from just 10 advanced plants was nearly 1 kg.  Some plants are still trying to flower but I'm not hopeful of a late pick.

A few months ago my wife came home with 10 plants she found on a clearance table at the nursery.  They are all super hots of different variety.  Although I don't like them myself, they are a popular item to grow on and sell.  I was hoping to have some to harvest seed for next season, but so far it hasn't worked too well with very little in the way of fruiting.

I'm again hopeful of a mild winter and good survival rates for a head start come spring.

Lets Talk Curry / Re: I may never make base gravy again
« on: April 20, 2022, 09:30 PM »
There was enough in the pot for 10 servings.

Lets Talk Curry / Re: I may never make base gravy again
« on: April 20, 2022, 01:35 AM »
Not exactly Kushi Balti Chicken in the Instant Pot / Multi Cooker.  (I will do it properly to assess how close it is.)

I've attached a photo of the ingredients after minimal preparation.  From the lower left and in roughly clockwise direction.

Cassia Bark, Tej Pat, 2 cardamom, 2 cloves.
Kasoori Methi
Mixed Paste (2 TBSP each of Balti Paste and Mild Madras Curry Paste)
300 ml of water
Dried Coriander leaf (I didn't have fresh)
Blended in the Nutri-Bullet - 2 medium onions and about 30 grams of carrot with 1 TBSP of oil and a splash of water.
1 small can of Tomato Supreme. (Approximately 1 cup and any form of tomato will do)
Vegetable oil  (I probably used 3 - 4 TBSP in total)
1.5 kg of large cut Chicken thigh fillet
1 TBSP Ginger 1 TBSP Garlic
1 tsp salt
1/4 each chopped red and green capsicum.

What I did:

I started by tempering the whole spices in oil in the instant pot on Saute mode.  After a minute or so, I added the pureed onion and carrot and allowed it to simmer away for about 10 minutes, stirring to avoid catching.
While this was going, I used a small frypan on the cooktop to fry the garlic and ginger on low heat. To this I added the curry pastes and allowed to fry for about 2 minutes, then added the tomato and continued to cook on low flame.
I then removed the whole spices from the instant pot and poured in the frypan mixture, water and added the chicken, capsicum and salt.
Stir it up to combine and set on Curry mode for 15 minutes.
After completion I allowed to pressure down for 10 minutes before lifting the valve and opening the lid.
Add Kasoori Methi and Coriander and cook for a further 5 minutes on Saute.

Again, don't add water or use a lot less, just to avoid initial sticking. (It is a non stick instant pot but ???)  I again needed to thicken with corn flour / water slurry as it was very watery consistency upon opening the lid.  I think this is the biggest downfall of the method over pan fry BIR.

I forgot to include Garam Masala (from Kushi Balti).  I added extra 1 tsp of salt after tasting following the pressure cook.

It made a nice mild chicken curry (Balti???) dish from scratch in less than an hour.  It requires some tweaking but the method is solid.  I used homemade pastes but you could use store bought of your choice for different profile dishes.  Kashmiri, Rogan Josh etc.  Some quartered fresh tomato added in the final 5 minutes would be OK as well.

Lets Talk Curry / Re: I may never make base gravy again
« on: April 20, 2022, 12:28 AM »
I need to upgrade the rating for the Instant Pot butter chicken. Before packing the leftovers from the cooked dish I packed a takeaway container for my daughter's partner. He was not there due to shift work and butter chicken is his go to dish.

He has rated it, the best butter chicken I've ever made, and lamented that I probably didn't remember how I did it. I don't know why he would think that! :clown2:  Anyway, the dish gets the  :like: :like: from him and I do know how to recreate it this time.

I did the "kushi" balti Instant Pot version. Very nice, some tweaking to do still and I'll post what I did soon. A little more to it, as expected, but still much easier than the whole base gravy method.

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