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4/5 BREASTS OF CHICKEN2 ONIONSSALT2 INCH STICK CINAMON6 CARDAMOMS4 BAY LEAVES1/2 CHEF SPOON OF MIXED POWDER1/2 CHEF SPOON GINGER /GARLIC PASTE RATIO 2 TIMES GINGER TO 1 GARLIC 2 TOMATOES CUT UP1 DESERT SPOON TOMATOE PUREE1 DESERT SPOON OF TURMARICMETHODCUT THE CHICKEN INTO PIECES AND PUT IN SAUSPAN OF WATER, ADD THE TURMARIC,BRING TO BOIL TAKE THE CHICKEN OUT WHEN THEY TURN WHITEISH YELLOW NOT COOKED THROUGH,ONLY TO SEAL TIP OUT INTO CULANDERNOW,ADD ABOUT 1 CUP OF OIL,PUT IN THE BAY LEAVES,CARDAMOMS,CINAMON THE ONION CUT FINE,THE TOMATOES,AND THE CINAMON.GINGER /GARLIC PASTE FRY ON HIGH HEAT STIRING MOST OF THE TIME FOR ABOUT 8/10 MINS NOW ADD THE TOMATOE PUREE, SALT,AND MIXED POWDER FRY FOR A FURTHER 2 MINS.NOW ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUSPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS
Sorry I should have made that more clear. Yes I used 1TBLs salkim tomato paste to 4TBLs water. I was trying to find out what was causing the bitter taste. At first I thought it was the paste(not puree), causing bitternes. Now I think it's from undercooked spices. A spot of raw mix powder on the tongue, catches the palate & tells me it's the mix powder causing it. It's still there in the badly cooked curries.Az's tom paste in the vindaloo video, looks much thicker than 1:4. The pan in that vid looks also much 'wetter' regarding the oil, than mine, which is 26cm ali & can suffer from a few dry spots? A slightly smaller pan would definately be easier to do this.I would suggest for testing purposes to use a fair amount of oil, more than you'd be comfortable with & try both hot singe & long fry...thats where I'm going nextRegardsELW
Quote from: natterjak on February 19, 2012, 09:05 PMHi CH, that phall really looks pukka! Hats off to you I have to say it tasted every bit as good as it looked NJ and all thanks to that memorable trip a week ago ;D Good singeing mate. Keep us up to speed on developments
Hi CH, that phall really looks pukka! Hats off to you
Hi again RobI'm pretty sure ELW's response, to me, was meaning he was using a 1 paste to 4 water mix for testing the spice singeing.Not a quarter of a tub/tin/tube.What madras are you making, and how much tom mix does it ask for in the recipe?Martin
Quote from: CardiffCurrylad on February 20, 2012, 06:41 PMMany thanks guys for your input on this, will try M&S as well as lidls . Interesting one with passata will give it a go. The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand Global, not to far from me ifindforu Cheers,RobI go there regular they got everything,been to Chillies tonight on Whitchurch road ?9.95 eat as much as you like
Many thanks guys for your input on this, will try M&S as well as lidls . Interesting one with passata will give it a go. The taste I get is after I have watered it down with a ratio of 1 paste to 2 parts water so think it's time to try another brand Global, not to far from me ifindforu Cheers,Rob
QuotePS I think 1 to 4 with water may be a little to thin/weak IMHOI was using 1/4 Salkim tomato paste for testing on Saturday, to concentrate more on the spices in the hot pan. using the paste to quench the spices, then gravy, got me the best results. A 2 or 3 in 1 would produce a better flavour imo, if the cooking is right. I caught a whiff of a local bir aroma the other night (not the fenugreek/methi smell) & it's unmistakable once the hooter's trained. pan 'roasted' g&g / hot fused spices & tomato paste = "the taste"ELW
PS I think 1 to 4 with water may be a little to thin/weak IMHO
