Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - mickdabass

Pages: 1 ... 66 67 [68] 69 70 ... 77
671
Lets Talk Curry / Re: Lucky Result?
« on: April 21, 2010, 06:12 PM »
My usual technique is to fry tom puree and g&g paste first for a minute or two depending on the oil temp - mainly to cook out the rawness of the garlic. I then add the spices usually chilie powder first, quickly followed by the mixed spice. As soon as I think that is cooked enough to release the essential oils etc, I then add some base to stop the spices from burning. Pretty standard practice as far as I can gather from reading loads of stuff on this forum over the last few years. What about you? Which bases/spice mixes do you recommend?
Havent really checked out Dipuraja. Wheres their restuarant? Have any members checked out their cuisine?
Regards
Mick

672
Lets Talk Curry / Lucky Result?
« on: April 21, 2010, 10:34 AM »
Recently I have been gradually reducing the spice mix of late to try and reproduce that more subtle Balti taste I get from my local bir.
I was making a curry last night using CA?s Base and BE?s spice mix and mistakenly  added the ingredients in the wrong order to usual.
Normally I will add tomato puree and g&g paste to the hot oil but for some reason I added the spice mix first!
At first I didn?t realise the error of my ways...but thought that something didn?t quite smell right!
The spice mix foamed up in the oil, but in no time at all (15-20 secs) the foaming was reducing (see http://www.curry-recipes.co.uk/curry/index.php?topic=2815.0).
I suddenly realised my mistake and quickly added the tom puree and g&g.
I quickly stirred them in - worrying about burning the spices, I immediately added a good ladle of base.
After that I continued to cook the curry as normal.
The finished dish was much more golden in colour (probably due to the reduction in spices) and the taste was by far the closest I have ever got to reproducing a balti at home
I am not sure why this is but I will be definitely be trying this method next time.
Has  anyone else had a lucky result from getting things wrong?

673
Lets Talk Curry / Re: Chili - To fry or not to fry.
« on: April 18, 2010, 07:31 AM »
Lately I have been adding the chilli powder 30 seconds or so before I add the spice mix and as per bobby bhuna I cook them at a lower temp for longer (electric hob No 6 for about 1 1/2 - 2 mins). Any longer and I find the curries to be a bit bland. Providing you use enough oil and keep stirring - its not a problem.

674
Pictures of Your Curries / CA's Base/Gravy & BE's Madras
« on: April 16, 2010, 03:14 PM »


Made this last night but used pre cooked fillet steak medium rare not exactly bir I know but one of the tastiest curries I have made so far

Ca's Base    http://www.curry-recipes.co.uk/curry/index.php?topic=3772.0

BE Madras    http://www.curry-recipes.co.uk/curry/index.php?topic=1952.0

675
Curry Videos / Re: Indian bloke making keema naans
« on: April 13, 2010, 09:53 PM »
i think the artexing is done to make sure the keema is cooked through although i have never had a keema nan with that kind of texture.could be a red herring ::)

676
Curry Videos / Re: Video demonstrating cooking of Balti in Birmingham
« on: April 13, 2010, 09:42 PM »
yeah being a brummie baltis are where its at

677
Breads (Naan, Puri, Chapatti, Paratha, etc) / Re: Dipuraja's Plain Paratha
« on: April 07, 2010, 06:30 PM »
Jerry - I tried some East end brand chapati flour but found it had too much of a wholemeal type flavour - not at all bir so I switched to normal plain flour. Mix with some water and some salt until right consistency. left it to rest in the fridge for about half an hour and then dry fried the chapatis - turning every minute or so until done. Pretty damn close to the real McCoy!

678
Lets Talk Curry / Re: MAJOR BREAKTHROUGH!
« on: April 01, 2010, 06:49 PM »
DOH!

679
Lets Talk Curry / Re: MAJOR BREAKTHROUGH!
« on: April 01, 2010, 08:59 AM »
Its a bit of a coincidence but the last few days I was considering starting a thread about the changes in the past 15 - 20 years to the availability of different foodstuffs. Things like for instance fresh coriander. Could that be bought in the supermarket 15 years ago? I doubt it. Was it avaiable in specialist/ Asian stores - I cant answer. The point I'm trying to make is that perhaps different ingredients were used in "The Good Old Days" and have since been substituted for other more "kosher" ingredients today.
I'm sure this point will have been raised previously and I'm sure CA will be posting a link to this pretty soon. Its just when I read the list of savoury additives you added, they could have been brought 15 - 20 years ago that made me think of this.
Last Saturday I went for a curry in Coventry and I must say it was The Best Curry I have ever had. The first thing I tasted was "The Taste". Made me decide that "the Taste" is a secret ingredient without a doubt!!!
Anyway glad to hear CA getting excited about something 8) I will definitly be trying these savoury additives soon

680
Curry Videos / Re: IndianChefShaan - Youtube
« on: March 30, 2010, 08:16 AM »
try this link

www.rajput.co.uk/video.php

quite interesting - especially the jalfrezi. liked the way he fried the onions & peppers separately and then added them at the end

Pages: 1 ... 66 67 [68] 69 70 ... 77

  ©2024 Curry Recipes