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Messages - TheCurryBible

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Cooking Equipment / Re: santoku knives
« on: November 18, 2014, 12:04 PM »
Apart from impressing peeps with what a knife costs and trendy name dropping
Is not a good English steel butchers knife, when the owners has learned how  to sharpen hone it a better deal ? ;D

bit unweildy for certain jobs?

Lets Talk Curry / Re: New BIR e-book, by Dan Toombs
« on: November 18, 2014, 09:14 AM »
I've got Dan's seafood book and really enjoy it. As does the wife as she's not the carnivore I am.

Lets Talk Curry / Gourmet Curry
« on: November 18, 2014, 09:14 AM »
Just curious as to whether anyone on here was interested in what I, probably incorrectly, refer to as "Gourmet Curry"? By that I mean less BIR as such, and more akin to the gourmet Indian fusion cuisine created in places like the Cinnamon Club etc.


Rogan Josh / TCB's Rogan Josh
« on: November 18, 2014, 09:07 AM »
Sorry can anyone help me scale the image down? It's massive. Apologies.

  • 2 tbsp. Vegetable oil
  • ½ tbsp. Garlic & ginger puree
  • ½ large onion, chopped into cubes
  • 2 tomatoes cut into cubes
  • 2 tbsp. Tomato paste
  • 1 tsp. Mix powder
  • 1 tsp. Paprika
  • 1 tsp. Salt
  • 1 tsp. Chili powder
  • 1 tsp. Garam masala
  • 1 tsp. Sugar
  • 1 tbsp. Methi leaves
  • Precooked meat or vegetables
  • 450ml Base gravy
  • 1 tbsp. Coriander

Place the pan on a moderate heat, and add the vegetable oil, to this add the onion, fry for a few minutes until it’s begining to soften, then add the tomatoes and garlic & ginger paste.
After a few minutes add  the salt, sugar, paprika, chili powder and mix powder, now quickly stir fry for about 30 seconds. Add the tomato paste and fry for a minute or so before adding a single ladle of the base sauce and stir well. Add the meat or vegetable portion and stir, allowing the sauce to begin to thicken.
Add the methi leaves and the rest of the base sauce, stirring well and bring to the boil, let it thicken. Add the garam masala and cook for about 30 seconds, garnish with coriander and then serve.

Cooking Equipment / Re: santoku knives
« on: November 18, 2014, 09:04 AM »

But a good plug for Global and Steamer Trading, nevertheless.

Before anyone asks, I have no affiliation with Global or Steamer, I just like their products / customer service.

A lot of my friends think I'm being a snob recommending "expensive" Global knives, but to be fair compared to the likes of Yaxell, I O Shen, Ken and especially Bloodroot Blades, Global's are positively cheap. I must admit I love Robert Welch knives too, which are very reasonably priced.

I just think in this day and age everyone is willing to scream and shout when they get bad service or a bad product, but very few sing the praises of those who deserve it. I wrote an article on my site a while back about some exceptional customer service I received from Le Creuset. I think it's worth mentioning the good guys now and again.  :D

Cooking Equipment / Re: "Know your knives"
« on: November 18, 2014, 09:01 AM »

Not "  Mac-the -knife" then  ;D

Badoom Tish!  Now I get it  ;)

Cooking Equipment / Re: santoku knives
« on: November 18, 2014, 07:04 AM »
Must admit, I never realised santoku blades were asymmetric / handed. Have you considered a gyuto instead ? You may find it more useful than a nakiri, considering the knives in your collection already.

Just Joined? Introduce Yourself / Re: Introduction
« on: November 17, 2014, 10:40 PM »
Well TCB a re-welcome to cR0,
Looks like your previous incarnation was ootini
The start of your BIR journey 2011 is in the archives,5669.msg56090.html#msg56090
Nice to see your journey moving on and your websites/blog expanding. ;) :)

cheers Chewy

Ahh thanks for that. Blast from the past!

Cooking Equipment / Re: "Know your knives"
« on: November 17, 2014, 10:38 PM »
Are you by any chance Scottish ?

Nope, Welsh.

Phall / TCB's Phall
« on: November 17, 2014, 03:00 PM »
Figured I should contribute a recipe or two, so here goes;

  • 3 tbsp. vegetable oil
  • ¼ Onion, finely chopped
  • 2 Cloves of garlic, finely sliced
  • 1 tbsp. Garlic & ginger puree
  • ½ tbsp. Tomato paste
  • 1 tsp. Salt
  • ½ tbsp. Mix powder
  • 3 tbsp. Chili Powder
  • 1 tsp. Fennel seeds
  • 3 Large birds eye chilies, finely sliced (optionally “upgrade” the chilies to scotch bonnets or naga vipers)
  • 2 tbsp. Red chili flakes
  • 450 ml of Base gravy
  • Precooked meat or vegetables
  • ½ tbsp. Sugar
  • 1 tbsp Coriander or finely sliced chillies to garnish
  • Few drops of red food colouring.

Heat the oil in a pan and add the chopped onion, fry for two minutes or until the onion is starting to take on some colour, then add the garlic and ginger puree, chillies and the extra garlic cloves and fry for 30 seconds or so. Now add the tomato puree, stir in quickly before adding the mix powder and chilli powder to the pan, mix all the ingredients and fry for a minute. Add the salt and half of the base gravy, stir thoroughly and cook until it begins to boil. Now add the meat or vegetables, fennel seeds and crushed chilli flakes, mix well and cook for 2 minutes. Next add the remaining base gravy, sugar and mix well. Cook until the sauce has reduced nicely, it should be quite thick. Add the food colouring if using and stir well, the curry should be a deep vibrant red (for danger).
Garnish with small fresh bird’s eye chillies or if that’s adding too much heat use coriander leaves, but if that’s the case, why are you cooking a Phall?

I don't have any photographs of the finished product, but I'll get some soon. Enjoy.

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