Login with username, password and session length
Topic: BIR cooking method (Read 19474 times)
0 Members and 1 Guest are viewing this topic.
Genius Curry Master
Re: BIR cooking method
Reply #40 on:
September 17, 2014, 08:24 PM »
Would appreciate info on what dishes the methods are used.
I know from the Nottingham mogal e azam that garlic Tarka is used in the jalfrezi as it's placed in a serving korahi.
I also know from h4ppy-Chris rogan josh that bay and cinnamon are added into the oil.
I remember chewytikka showing a Tarka but did note it at the time.
Any other dishes or ingredient appreciated.
I have tried whole spice briefly in past but not been thrilled feeling further away from BIR.
I'd like to revisit though.
One specific area was trying whole cumin in balti. I found added to oil whole was too bitty. Brief grinding seemed to loose the effect. I presume BIR don't pre treat whole spice.
I feel its an area i just don't know enough about.
Curry Recipes Online
Hints, Tips, Methods and so on..
BIR cooking method
©2022 Curry Recipes