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Messages - harley

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61
Lets Talk Curry / Re: Where to start.... noob here
« on: December 03, 2012, 05:44 PM »
I recommend chewytikka's base, great results and straight forward to make. Also he has videos on Vimeo.

I make my own ginger garlic paste easily and cheaply, you don't need a special shop for those.

62
Lets Talk Curry / Re: Bringing jars to life
« on: November 30, 2012, 08:09 PM »
The ones I've tried a few years ago tasted very sweet, texture is like syrup, very gloopy. I tried to thin it out and add spices but the tackyness was too much half way through eating and nothing like a curry. I was making decent curries from scratch back then after I stopped going to the TA, tried a few jars at various supermarkets when I didn't have time to get all the ingredients and a little unorganized at home. No way I'd have another jar, it gave me a kick up the arse to get things sorted.

Still wonder how hard can it be to put something half decent into a jar. They add preservatives etc but surely its not unreasonable now to get something that's on par with a curry made from scratch.

63
Thanks for the in depth reply Salvador Dhali on the bunjarra. Look forward to trying it. :)

Cheers chewytikka. Yeah, with that huge base link I can see I don't need to add any more.

I added some ground up Star Aniseed, about third of a star, put it in the pan after the mix powder and seems to be part of the taste that my fav local has. The liquorice taste disappears into the corriander, lemon etc and compliments the lot and adds a extra throaty taste and feel on the after tangy taste, very similar indeed. I wonder if they add some into the base. Anyway, definitely a must addition for me.

I read in another thread of chewy's that Razor did the same (use star aniseed). Must be a few restaurants and takeaways that use it around Audenshaw/Denton area of Manchester. Would recommend quarter or third ground up, any more would take over probably.

Incredible chaps, thanks again for your efforts.

64
Thanks fried. Glad it comes across.

The ending is so right and familiar I needed to show as I feel its very important. If the ending isn't there is not a replica.

65
Not sure about posting this pic, but wanted to show how beginning to end its really on the money to me in look taste and consistency.  The final mouthful is just the same as the takeaways and restaurants, you know when its cooled down but still nice to eat and liquidy/glidey.


Sorry if the pic is a bit gross or hard to determine.

Found that 3/4 fresh cut bird eye chillies added at the start of cooking along with the tbsp of deggi mirch as per is really up there with how my TA does it in heat. Absolutely buzzing now after that madras hit, taking me back to many days of past takeaway curries.

Thanks again chaps. So happy to have curry on tap now.

Question to chewy and others, if I double the onion count for the base to around 4kilo, what scale would the rest need to be? esp how much water. I read chewytikka's reply somewhere saying keep the rest the same I think, but wouldn't it need a bit more scaling up on the other bits? I've got a 11l ally pot so want to utilize it and save doing more bases. Cheers.

66
Curry Videos / Re: Madhur Jaffrey's Curry Nation
« on: November 22, 2012, 12:55 PM »
I wateched the first five eoisodes a few weeks ago and sure there was a Bangladesh episode. don't think there was anything against Bangladesh but they show everything outside normal takeaways and restaurants.

67
Curry Base Chat / Re: punjabi bir gravy
« on: November 22, 2012, 05:11 AM »
Looks interesting. The Indian TA I gone to for many years has a redy orangey base. I used to think it was more food colouring than anything. I've tried using chaat masala but didn't give me this special tang. I now suspect it's something along the lines of this and quite complicated.

68
Curry Videos / Re: Madhur Jaffrey's Curry Nation
« on: November 21, 2012, 08:43 PM »
Yes she did mention them but didn't go to any that I can remember and missed a large majority of where we all go for the last 30 or more years. In the programs it was a Glasgow chippy, a pub then places where the queen would go. Then went to say, let me show you how to make chicken tikka with some methods from home and called it a mix of west and home. If she went to a few curry houses I'm sure she wouldn't look down or think we're missing out becasue she would she that these places do use and do what she did and more. Many brits cook currys at home the same way she did (not this forum and BIR) but currys from scratch.

I did enjoy the series, the market stuff was nice to see. Perhaps the series was just about extremes but would like to hear what she thought of what's available by sampling a few takeaways and smaller restaurants around the cities. it's not all oil and beer with pre-prepared curry from factories. People are actually enjoying some nice stuff with actual ingredients. Even sampling a few more chippys would be good as they vary quite a lot.

69
Curry powder is Natco as is the Cumin and Coriander
Tumeric is East End
Garam Masala is TRS

I too would like to know the bunjarra please Salvador.

I plan to either get some ground star anise or grind some myself and try some black pepper and fenugreek powder. Fenugreek in past experiences seems to add some kind of smokey or charred something but not quite. I only used it when starting this endeavor a few years ago to substitute fenugreek leaves and definitely miss it when not used so will be interesting to try it later.

Just another comment last night from my sister was how you could easily put this sauce in a cup and drink it like you could from a TA/BIR it was that good. I was chuffed to bits.

70
Yes very pleased, grinning from ear to ear. I'm under pressure to deliver it again for the family next time lol but have the urge to increase the heat and get it a bit richer.

Some other points whether they're important its too early but I got some quality madras curry powder, not to be confused with british madras invention, I'm sure most of you know though. Also after watching the Indian chef many times being able to leave it bubbling away at high heat in the final third for 3-4 minutes, I was able to do the same thing, getting the evaporation of the base and reducing down really well. Seemed like the base came through. The ally pan I bought recently from dadibhais is very good. When doing the scooping in technique I was half expecting to have burnt some but it was crackling away underneath. Seemed to fuse together just like I've watched many times at the takeaway. No bitterness in the final curry.

Base is probably the key, when cooking it I could tell from the aroma.

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