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Topics - JerryM

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Lets Talk Curry / BIR Base variation - is there anything to learn

« on: June 02, 2014, 05:59 PM »

i tasted a BIR base from my local TA some years ago. it tasted really very delux. the chef said it was only a method of adding water to the curry. the boss said it was the secret to curry.

i ice cubed the sample and copied it but never really thought more about it until recently. except of course for the oil which i still have not got close to (this is not a key factor though)

recently a good friend of mine (curry fan who also lives in warrington) brought about a tasting at my local restaurant. the difference in base was very stark. it was very much like a KD1 base - sort of nothing in it other than onion.

the TA base on the other hand was very delux - what i would call well crafted.

i would of expected based on the food quality - the bases to be the other way round ie the restaurant with the better base and the TA with the "cheeper" base.

Not so.

i'm still trying to get a copy cat of the restaurant base but feel i'm quite close ie confident it's not really that different to KD1.

It puts the cat among the pigeons for me - what to take from it and what to do differently.

this is the old link to the TA sample which someone might be able to make work:

http://cr0.co.uk/curry/index.php?topic=2368.msg26329#msg26329

(ps i've tried http://curry-recipes.co.uk/curry/index.php?topic=2368)

Lets Talk Curry / no3 Madras any ideas appreciated

« on: May 29, 2014, 08:15 PM »

i know of 3 forms of madras across BIR land.

no1 is rubbish stuff. it's simply base and some chilli powder. it's like a vegetable curry sauce with the veg taken out.

no2 i've made for long time using Secret Santa chilli sauce. it's sort of red and tomatoey garlicky. my local TA make it and it really hits the spot.

no3 is much more difficult to take stock off. you might call it old style. the restaurant(s) that i use has made it exactly the same (or seems that way) since something like 82. i used to think of it as brown madras but it's actually red. very little tomato and garlic. very different to no2.

for a long time i felt the no3 was impossible to create and consequently never tried. recently i've had a little help and started to get quite close.

this is how i have it. i really want to get a "sauce" similar to the Secret Santa version for No2. this for ease of making.

these are the ingredients as i think they are:

oil
garlic - very little
tom puree - very little
chilli powder - a good bit
mix pwdr - norm
base - see below
squat green chilli - fine chopped
sultana - blended hence the need for sauce
fresh coriander - very fine chopped
lemon dressing

the texture of the dish had always got me beat. chilli head and natterjak have in the past talked of say "mashing" base as opposed to blending. it turns out this is what's needed. trouble is it's a right pain and although fits the texture or look the taste is not changed. in short i think i'm sticking to blended but not sure.

the main area of interest is the ingredients. if anyone who knows the "brown" madras can add their thoughts it would be much appreciated.

i'll get pic on next TA.

Lets Talk Curry / Kenji sorts Chinese Cooking

« on: May 22, 2014, 07:01 PM »

the site seriouseats is well worth getting the weekly email. a lot of variety and don't expect riveting info every week ie a must make recipe. the adovada recipe was real find for myself as an example.

i'm not into Chinese cooking having enough on the curry menu to go at. kenji does some real good stuff and his outlook sits perfectly with my brain.

this may be of interest - an explanation of some add on equipment to help get closer to the real thing.

http://www.seriouseats.com/2014/05/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution.html

Lets Talk Curry / Yoghurt - is there any guidance on when to use

« on: May 19, 2014, 06:14 PM »

Have mainly used yogurt as per below where it works a treat:

1) marinating
2) mint dip

Am on trail of cracking red CTM and been trying a few red masalas out. The amount of yoghurt varies quite a lot.

Got the feeling it seems to add sourness when used in a sauce ie red masala. Consequently feel you need to add more sugar (not keen on).

Would appreciate thoughts on it's use particularly in sauces.

Also link if it exists to any BIR quality red CTM - although this might be better in separate post. This being that red coconut version not what I call the brown version which I'm sorted on.

Lets Talk Curry / New Year Resolutions 2014

« on: December 23, 2013, 01:56 PM »

i feel this will be the last of these.

2013 has been a good year and now feel i have little to learn. brave statement i know. with curry you will never be satisfied and always something to learn. for me the "little to learn" meaning what i want to learn or essentially have need to.

over the year i've done a desk top study asking "what, when why" to test my understanding. i've also revisited spice frying in hot oil. recipe refinement is now my main focus through curry weeks of cooking the same dish all week.

the bengali bob balti experience was the stand out of the year.

the dishes i make often are at 9 out of 10. the family are also now resistant to meddling further. nothing is jumping out at how to move to a 10.

2014 targets:
1) Brown madras - i'd like to make in roads to this
2) crack a few more mains - dopiaza next on list. roshun and shatkora remain on the radar
3) Mix powder - i'm happy buying it (iffu) but feel it's an area that i need to master

always interested in what others plan to do.

Lets Talk Curry / What When and Why

« on: March 09, 2013, 06:10 PM »

would appreciate all thoughts on how you can jump from standard "good" BIR to best.

i feel i need CA to achieve this and prepared to await his return. i know there are quite a few respectable members who will be able to help too.

i feel i pretty much know enough of the what & when. yes i've still got much to learn but only best will do.

i think i need to focus on the why but before embarking on such an onerous objective would very much appreciate blinkers off ideas.

essentially why can some BIR chefs produce those memorable dishes. the word memorable is stolen from peter reinhart who associates it with best pizza. i'm after the equivalent in curry.

Lets Talk Curry / New Year Resolutions 2013

« on: December 26, 2012, 09:54 AM »

Again it?s been a pizza year for me ? Nancy Singleton ?Mozza? inspiration and serious eats sourdough.

The curry highlight being Mogul (curry2go & Chef Nural). Also loved h4ppy-chris post on south Indian garlic.

My 2012 targets pretty much failed yet still very happy (we've travelled a long way). I ended up buying ifindforu?s mix powder (rather than trying to make) and will continue to purchase. I also continue to use his jalpur in chef garam.

Anyhow onto my 2013 targets:

1) get the sliced/chopped ?garlic? to my liking which will help open up range of mains
2) have more ?single main? curry weeks ie make the same main dish repeatedly. Although last year I thought this was the only way to deliver "recipe refinement" am now convinced.

In short have 10 out of 14 off mains I make that still need work. always on look out for more ?best? chef special dishes

anyhow real interest is what others are planning. Particularly as I sense members have made good progress this year.

Talk About Anything Other Than Curry / Alternative Mex Chilli - Carne Adovada

« on: December 08, 2012, 09:53 AM »

not often that i find a keeper recipe.

we make minced beef chilli regular probably every week. this very different recipe caught me eye and had to give it a try.

was really top notch and well worth trying out.

ps can add my learning from making if needed

http://www.seriouseats.com/2012/12/the-food-lab-how-to-make-carne-adovada-chili-braised-pork.html

Lets Talk Curry / fat droplets and spice frying

« on: October 30, 2012, 04:33 PM »

seriouseats.com is regular that i quite like.

thought this link on frying curry might be of interest. skip to the section, "How do I know my curry paste is toasted sufficiently?" the shallots bit not worth reading.

i don't feel the information improves on what we already know - ie singe and quench.

i feel i've edged back since Zaal towards caution at the spice frying stage preferring to under fry rather than burn. i may just have to give it another try to see if i can spot those "fat droplets" and quench before burn.

http://www.seriouseats.com/2012/10/ask-the-food-lab-on-sizing-shallots-and-frying-curry.html?ref=title

Lets Talk Curry / Curry2go Manzil Dish - Mogul

« on: September 11, 2012, 05:47 PM »

WOW - the Mogul does not disappoint. Chef Nural certainly know his stuff. Many thanks to Chef and curry2go for making the effort on this. simply loved it.

really appreciate the dish having no tom puree - the fresh tomato is spot on and ended up using 1 off small tom.

have now cooked 4 off.

the pasco balti really works a treat - a caution being not to get carried away on the amount though - it's a fine line before it overpowers.

i did have difficulty on the order of the ingredients on the 1st go making to spec. i don't like the methi taste unless it's hard cooked so added it right at the start with the oil. i also added the diced onion/green pepper before the garlic ginger. i found a tad more ginger worked well in the dish. i also moved the cream (evap milk) till pretty much the end. apologies to all but that squirt of lemon dressing had to go in too.

this is a chef special and a keeper for me 100%. simply brill. my good lady summed up - professional dish.

original link http://www.curry-recipes.co.uk/curry/index.php?topic=8656.0

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