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Messages - livo

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It is well worth going through the procedure. I did the whole lot in about 2 hours but without chicken on bone. It produced a very nice curry. The intensity of chilli heat is easily controlled by individual preference.  Yes, I will be making it again and I hope to find other suitable uses for this base gravy. It is very good.

Try it out. 5 medium onions didn't produce that much and it is quite concentrated. My only words of warning are:
1. Reduce the salt.
2. Have a good stick blender.

2 hours was start to finish. Base gravy and curry cooked. From nothing on the bench to dinner cooked. I did rice simultaneously. I only used about 1/3 of the gravy and could have used less, so it is a very economically viable recipe as well. The fact that it can keep in the fridge is a big bonus as well.

To answer your question about if it reminded me of a particular dish, the short answer is no.  It is in its own league as a very nice flavoursome and enjoyable chicken curry.

I made Chef Abdul's gravy and Chicken curry tonight. Flavour is not missing and I've learnt that you don't need to be timid with spice. I had to use boneless thigh fillets so it cooked faster but the end result was very pleasing. A delicious curry in quick time and easy to do.

George, I just blended the whole lot and it is fine. It makes the wizz stick clunk a bit at first with the bark and star anise.  I used a couple of thinner pieces of bark rather than the chunky stuff.

A word of warning. After already having cooked Chef's Bengali Beef I was aware of his preferred salt levels. I used about half of his specified amounts in both the gravy and the dish and it is plenty.  Salt sparingly and adjust to taste.

Curry Web Links / Re: Indian Hotel Style Gravies.
« on: May 21, 2020, 12:37 PM »
The Setup my hotel site has all sorts of great info now that I've had a little explore. Check the Kebab Masala on the Masala and Paste page Phil.

My biggest problem now appears to be my family once again being curried out. I can't wait to get going.

Plenty of interesting gravies there SCF. I've been to the Tarladalal site before.

A few years ago I came across Magaz (melon seed) in a recipe. I have been unable to find any but it features quite a bit in many of these gravies.

Curry Web Links / Indian Hotel Style Gravies.
« on: May 21, 2020, 07:32 AM »
First of all, what does this remind you of?

Here's the Tomato Gravy used in place of Base Gravy.

Anyway, I've watched a few videos lately on 3 Indian Curry Gravies and then 5 Indian Curry Gravies, being what they appear to call Mother Gravies.  The 3 Gravy principle reminds me very much of Masala Mark's 3 paste Aussie IR method. Tomato, Nut and Onion.

Then today I found a couple specifically on Hotel Style Yellow Gravy.

Of course one thing leads to another (youtube click frenzy) and then I stumbled upon this page which has 14 different Hotel Style gravies.  I found it very interesting and something I intend to explore a bit further.

I'll be cooking Chef Abdul's BIR Base Gravy and Chicken dish tonight, using boneless thigh fillets as I don't have enough pieces on the bone.

Thanks SS.  Your answer makes complete sense and is sort of what I expected. It also infers that there is "The BIR Method" which is not restricted to Britain as it is now used globally, and there is "BIR food" which is geographically limited to The British Isles and may or may not be prepared using The BIR Method.

In future when I'm asked if I've ever tried BIR food I can answer  "yes but no".

Indian takeaways and food hall outlets over here have curries pre-cooked in heated bain-marie. Is this something you have in UK?  I've seen these cooked and it isn't traditional home style or done in single serves to order, but it is definately Indian restaurant style food.  Can bulk dishes for multiple helpings be considered BIR?

It doesn't matter.  What does matter is that Chef Abdul has provided a restaurant base gravy version that is different and interesting. I recently tried another different curry base raised here in the forum (Waqar from Sweet Centre Bradford video)  and my family loved the dishes I made in using it.  I look forward to giving Chef Abdul's gravy a test run with both the dish he made and in BIR Method dishes.

Pictures of Your Curries / Re: Sri Lanka Fish Curry
« on: May 19, 2020, 11:12 AM »
I cooked this exact recipe 2 weeks ago with the fresh Jaffna powder. In itself it is worth making. Amazing stuff. The aroma from this spice blend is intense and arousing. I still have the rest in a container in the spice cupboard. I used fresh wild caught barramundi. Delicious.

My concern as well George, so I'll probably split it in two before blending only half the bark and leaf in one portion.  I doubt it will be significant but you never know.

I take your point Garp.  I admit to being initially frustrated with Latif's Inspired for making a base gravy but then showing more traditionally cooked dishes that didn't use it.  He eventually did and I don't know how he actually cooks in his restaurant for service to patrons. But really, if Chef Abdul actually used this method to produce the dish he sold in the restaurant and it is a Base Gravy and Mixed Powder dish what exactly makes it not BIR?  You've said it isn't BIR. Why is it not?

Is it just the chicken cooked from raw?  Misty Ricardo recently ran a live stream giving similar advice. You could use pre-cooked or cook in the dish.

Is it just the reverse process of dilution at the finish instead of start wet and reduce in stages. Is it because he used a wok instead of an aluminium pan? Is it because he cooked it at home?

I'm not having a chip at you Garp. I'd just really like to know what it is exactly that makes any dish BIR or not.  I've converted traditional recipes to replicate the commonly practised "BIR" method before and done side by side with no significant discernable difference.

It doesn't matter if it's "BIR" or not.  I'll make this recipe and try it out. Then, after having made it, I might make comment on the end result and where I am, whether it's "BIR" or not won't matter.

This has great potential and I'm eager to give it a go.

Yeah, but it's not a Madraloo, a Jalpioza or a Vindanaga.  Must be some foreign muck. Chicken with bones. Phhhhh. :lol:

Sorry. I couldn't help it. That wasn't very BIR of me.

I'll stop now. :Clown:

1960                                                                                                    £9.95
Inspired by Bangladeshi home cooking, succulent pieces of chicken stewed &
cooked replicating the true home cooking experience.

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