Hi all,
Been knocking out 5 or 6 new prawn jalfrezzi recipies this week, and settled on 1 as close to real bir ta.

The only thing that really separates this jalfrezzi from the one at my local ta is the missing smokey tangy taste.  I seem to remember some forum members achieved this smokey taste way back.

Anyone got any ideas on this?

Got a fridge full of base, but I am clean out of inspirational ideas !  darn 

Hi spiceyoko

yes I agree a lot of spice.

having recently been trying a few curries from the kushi book which often uses 2 or 3 tsps spice mix with 1 or 2 ladels of base I feel I made a mistake for several years using 1 measily tsp spice mix for 350 ml of base. its not what really happens in the bir kitchen I visit.

time and time again I have seen much more spice mix in use by the head chef.

I used to find this odd but not anymore. if the base is good, the recipe is good and the spice mix is matching it works well.

for example with rogan josh they start with a lot of watery thin base and lots of spice mix and reduce it down for 3  -4 mins , then add more base after 4 mins and reduce down again. This mopps up the spice mix and cooks out the strong taste of spice. Its a much bolder style of cooking than I used to do 3 years ago where I never dared to use so much spice mix and base.

they are easily using 550 - 600 ml of base in total ,  to produce 1 portion of TA curry.

by the end though its reduced down to 300 ml.

if you try this approach at home it quickly becomes apparent if there are any imperfections in your base or spice mix .   if the base is too thick or tastes to much of something it will only show up more once you reduce it down by 200 ml.

Its why I am always suspicious of the bases on cr0 that are thick, heavily spiced and very oily.
However I am probably very bias because I have only ever seen 1 real bir chef cook. Its just he is so dam good !

the base at my local is different to any on cr0 (taste, lack of strong spice taste, balance and thinness)
they add all the oil fresh to the pan, and most of the spice, and end with a sublime taste.
the fresh ghee oil ends up full of flavor , but starts as fresh oil.

 
 

 Hi fellow curry queens!

whats the latest development in jhalfrezi , i.e. best recipe , spice mix etc.

have not made jalfrezi since admins jalfrezi recipe a few years back, which was tasty. I am sure things have moved along since then and hopefully improved a little. Or maybe not ! 
Because this dish uses a lot of spice mix I would be interested to hear views on that too

any thoughts ?

cheers DD

 

Its so true that bir cut corners to make profit, and usually compromise taste. but not always.

I know of 1 bir in the poorest local village that produces the taste at 4 quid for madras , and its top notch.

and they have been in business for over 15 years

never let me in the kitchen though ! 

so i am not convinced its all down to expenses. 

Hi mate,

ok here is the exact mix i wrote down in my notes approx 4 years ago.

coriander powder -  2 parts
cumin powder - 1 part
paprika powder-  2 parts
curry powder  3 parts
 tumeric powder  4 parts
 from the best bir ta in hastings east sussex from a really nice head chef who inspired my cooking
even to this day.

buy the best paprika you can find, it makes a difference. cheap paprika is crappy crappy 

i found swartz mild curry powder worked well (this is what they use)  or rajah mild madras curry powder
is very good.   bolst mild curry powder works well to.

always use fresh spices no older than 6 months and store in small air tight container.

enjoy