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Thats what I did last night. Made up a smaller raw batch and dry roasted it in a small pan first - just enough for 2 portions. Closest to BIR aroma and taste I have ever got to after all these years. I dont notmally post on Forums, I just lurk in the background ! However, this dry roasting of the powdered spices is a revelation for me and I just had to give feedback
Hi Syed,Welcome to the forum! It’s great you’re sharing your knowledge in the videos you put out on YouTube and I hope you continue doing them and also post here. I already saw you in one of the Facebook groups, so I know you have other choices on where to share your knowledge, so I do hope you stay around here. One word of warning - here on this forum there are people who’ve been posting about Indian restaurant food for fifteen years or so who have convinced themselves they know everything, and who will dismiss anything new which either doesn’t fit their expectations as “wrong”, or if they wish to make themselves appear clever their criticism will be “this is nothing new”. Please DO NOT get discouraged when you read rude comments like this, and remember most people will welcome your input.Time after time I’ve seen new contributors show up on this forum and get driven away by the same old “experts” who will criticise everything. So I’m looking forward to seeing you stick around here and remember the phrase “water off a ducks back” when your read someone criticising your videos, because sadly it’s bound to happen!
It's not ... because of the quantity made and the time taken. A true BIR curry, as exemplified in this forum, is a single portion dish able to be cooked in five to ten minutes. Just as in a BIR or takeaway on a busy night. BIR is a term introduced on this forum in its early days and now liberally abused by various Youtube patrons.
This chicken curry/thick onion puree approach has me intrigued. I think there's something good here - I just need to play with it a bit to figure it out. I doubt he just gave up his full technique (it's his signature dish after all) but he does give (me at least) a lot to think about.Romain This is a similar puree approach I now use as standard, for me it is achievable by the use of a slow cooker. Think of reverse engineering whereby your aim is to remove as much liquid as possible whilst retaining or intensifying the flavour. Proceed with your base to the point prior to adding any liquid, then transfer ingredients to a slow cooker, just cover with water and cook on low heat, adding more water only when and if needed, When you see the oil rise and are happy with the reduction liquidize the contents, carton up or cook further till required consistency is achieved. The only warning I will give is to carefully remove the skin which will form around the interior rim of the cooker as it reduces prior to liquidizing. It can give a burnt taste if left in. For me it works, I now have 12 portion's within three 300 ml containers. Instead of the usual 12 containers, great space saver, I am also able to defrost each portion quicker, whilst adding the appropriate liquid/stock to suit the dish i.e.chicken, beef, lamb vegetarian etc. Further enhancing the flavour of the dish. Like I said it works for me, try it, you might likeRegards pap rika
Also, I got carried away and picked up a few spices I'd never used before and so far haven't found too many recipes that actually use them. Any ideas of curries that really make the most of mustard seeds, fresh curry leaves and black cardamon?Ta
(thank you Glebe's youtube channels)
Quote from: romain on May 08, 2020, 01:57 PMKenzi-Lopez (SeriousEats) compares the two.https://www.youtube.com/watch?v=WDK762aVaMIpap rika posted it earlier in the thread. I do like Kenzi's channel.
Kenzi-Lopez (SeriousEats) compares the two.https://www.youtube.com/watch?v=WDK762aVaMI