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Messages - SnS

Pages: 1 ... 88 89 [90]
891
Anyone know of a good Pathia recipe (using base gravy - not from scratch).

There does seem to be a distinct absence of recipes for this dish - I only found one on this forum.

The typical sweet is from jaggery or sugar - and the sour is from the tamarind - but what else gives it that distinctive taste?

I will be experimenting during the next week using my recent curry base recipe so if anyone has any suggestions please let me know.

 ;D

Regards
Smokenspices

892
If think if it is anything like last nights F word - theyll be throwing meat cleavers at each other.

893
Gordon Ramseys F word is due to save an Indian Restaurant from collapse next Tuesday Ch4 9.00 pm ... now that could be a laugh! :)

quote:
The outspoken chef attempts to turn around a failing Indian restaurant in Nottingham where customers are allowed to create their own dishes, making life hell for chef Zahir. A ?500,000 refurbishment in January has left The Curry Lounge looking like a Bollywood movie set, but that is the most authentic aspect of the ethnic concoction which has no chain of command and a messy menu.

894
Could it be that a commercial kitchen can produce a far hotter flame than we can at home. Is it the higher cooking temperatures that makes the difference? ???

Also, as they use much larger volumes of spice than we do, I guess theirs is always fresh.

I did read once somewhere, that they will only use medium size spanish onions despite this being more prep work than if they were to use the large onions available in the supermarkets. :-\

I dont think there is secret ingredient. ;)

895
Great pics, how did the final curry taste compared to what you have tried before?

Hi Curry King

Well I liked it, the wife liked it and the dog ..... well anything goes.

Seriously, although the sauce recipe contains less spices I think it tends to be more versatile - it isnt overpowering. Leaves room for more spices to be added on the final recipe.

Try it and let me know what you think !

Regards
sns 8)

896
My easy Chicken Bhuna - would normally serve two

Use standard measures throughout
1 teaspoon (tsp) = 5ml
1 tablespoon (tbsp) = 15 ml

precooked marinated chicken (see other recipes) or prawns

300 ml of smokenspice?s curry sauce (above)
5 tbsp veg oil or ghee
0.5 tsp chilli powder (or more if a hot one is required  :P)
0.5 tsp garam masala
0.5 tsp sugar  ;D
0.25 tsp turmeric powder
0.25 tsp fenugreek powder
0.25 tsp salt

Mix spices and salt with a little cold water to make a thick paste.
Heat oil on high heat then add 2 - 3 tbsp of the curry sauce.
Quickly stir and then add spice paste. Stir continuously for about 20 to 30 seconds - without burning the spices.
Add cooked prepared meat and remaining sauce. Bring up to high temperature, stirring all the time. Turn down heat, add sugar and simmer until meat is heated through.
Just before serving add chopped coriander leaves (I didn?t have any yesterday!) >:(

Note: Bhuna is supposed to be fairly dry but I prefer it on the wet side. ;)

Regards
smokenspices

897
Chicken and mushroom bhuna made tonight using my base curry sauce above  ;D



898
Hi Bobby

Besides using less spice quantities, I suppose the major difference is that the spices are added to the pot much earlier than in Admin's base sauce instructions.

Personally  I found his base sauce a bit too over-spiced. I prefer the base sauce/gravy to be a more subtle taste.

The spice paste is made using cold water to ensure that it isn't over heated/burnt when added to the hot oil.

Although I didn't use any paprika, I do think adding this particular curry powder improved the flavour (other powders may not be as good).

Regards

899
Having tried Admin's base curry sauce the other day, this weekend I did some experimenting. This is a base sauce I made today.

SMOKENSPICE?s  BASIC CURRY SAUCE

Use standard measures throughout
1 teaspoon (tsp) = 5ml
1 tablespoon (tbsp) = 15 ml

1 tbsp Coriander powder
1 tbsp Turmeric powder
2.5 tsp Cumin powder
1 tsp Chilli powder (or more if hotter sauce is required)
2 tsp Madras Curry powder (rajah)
1 tsp salt
5 medium Cooking or Spanish onions
10 cloves garlic
1.5 inch cube ginger root (20-25 grams)
400 grams of finely pureed tomatoes (or 1 tin of tomatoes)
200 ml hot water
100 ml cold water
1 cup vegetable oil


Mix the spices and salt with 100 ml of cold water to form a paste.
Finely chop the onions, garlic and ginger. Add to the pot with the oil and fry on a high heat for 10 to 15 minutes stirring constantly until the onions are transparent and sweet and the liquid has evaporated.
Reduce the heat and then put in the curry paste. Turn up the heat, stirring continuously to fry off the spices for about 1 minute.
Add tomatoes and hot water and bring to the boil.
Reduce heat and simmer uncovered for 5 minutes, stirring occasionally.
Turn off the heat. Using a hand blender, blend for at least 5 minutes until the sauce is very fine.

Cover, turn the heat on very low and simmer for at least an hour (stirring occasionally) until the oil separates. The sauce will darken in colour.

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