Topic: Checking in...

[Salvador Dhali]

I've been trolling around here and soaking up the succulent juices of sage advice for a few months now, and while a crazy work schedule has kept me from posting I thought it was about time to say hello, but most importantly, thanks. This is without doubt the best forum known to humanity, and the dedication of its contributors is without parallel.

As with so many here, I've been at this game for a while (I don't like to think too much about it, but dammit it's been over 30 years. Where did they go?  ).

Although my parents introduced me as a babe in arms to the early wave of BIRs that began to open in London in the late '50s / early 60s (they used to plonk me in a pushchair while they laid into their madras'), what really got me started was exposure to the stunning curries of Glasgow and surrounding areas in '81 - '82, when I moved up there to work for a few years.

There's an intensity and different dimension of depth to the curries from the better establishments in Scotland, and even the more ordinary restaurants still manage to trounce many of their more southern counterparts (in my experience). Or there was back then. Maybe it's changed?

I'd never had 'that taste' from a BIR down south, and I set about trying to recreate it in my kitchen like a thing demented. Most will recognise the story. A period of intensive research followed, hassling the owners and chefs of my regular haunts, and buying everything printed on the subject (which wasn't much back then). I learnt a lot, but while I've enjoyed success reproducing (mainly Bangladeshi style) BIR dishes more common to my home ground down south, I've never come close to treading the ghee-splashed boards of the 'Scottish play'.

It became an obsession that took me towards the edge of madness.

Most of the restaurateurs I spoke with in Scotland were Pakistani, and while they were happy to chat they had absolutely no idea what I was talking about when I kept asking how the hell they did it. "How do you get "that taste", I pleaded, time and time again. "Pleeeease..."

A sympathetic shrug of the shoulders and a look that's only used when in the presence of one who is unhinged was the best I could elicit from them. At the end of '82 my job took me back south, and I ceased my quest for the Scottish Holy Grail to concentrate on refining what I could do, which was a reasonable fist of a BIR madras, vindaloo and phall, tarka dhal and saag bahji (my favourite dishes), plus rice and various breads.

As we all have, I've had highs and lows (still do), and the learning process never stops. You wouldn't believe what I've tried (actually, you probably would), but I've learnt that simple is often best when it comes to bases and recipes, that technique is king, and that for us part timers who don't knock out hundreds of dishes a week at lightning speed, consistency is hard to achieve. There's a fine line between f**ked and fantastic.

Now I've calmed down a bit, I've also learnt that none of it really matters that much. I get so much enjoyment out of this madness I no longer worry when things don't turn out quite as expected. Gone are the tantrums and hair pulling (the latter helped immensely by anthropogenic male alopecia  ); these days my curry cooking is my main form of relaxation.

And it's been greatly enhanced by the discovery of this fine portal. As said, I don't get much chance to post, but I'd like to thank those that do for an amazing job.

Keep up the great work, and if any of you know how they do it north of the border please let me know!

Cheers

Gary 
 

[solarsplace]

Hi Gary

Great introduction post

As I always say - please don't forget to post some pictures of your curry efforts!

Welcome.

[curryhell]

There's a fine line between f**ked and fantastic.

Aint that the truth, eh Russ?   A very warm welcome to the site.  Hopefully, i'm not about to experience the former as i attempt to replicate my efforts on Sunday ;D

[Salvador Dhali]

Hi Gary

Great introduction post

As I always say - please don't forget to post some pictures of your curry efforts!

Welcome.

Will do my best, solarsplace.

If I hadn't been rushing about like the proverbial blue-arsed fly I'd have posted a pic of the saag bhaji I knocked up for lunch. (I'm off work today getting ready to hit Cornwall for a very long weekend break - hence the chance to make my first post.)

I was delighted to note that it's virtually identical to the one produced by Chef Az of the Zaal in Fleet (brilliant thread that, by the way) - i.e. garlic, onions, salt, and no spicing other than turmeric. Simple.

I think the only difference is that I use frozen spinach (briquettes). After defrosting, squeeze the hell out of them to get rid of excess water, then squeeze again. I found four or five briquettes more than enough.

Occasionally, if I'm feeling a little devilish, I'll throw in some cumin seeds to fry with the garlic/onions, but care needs to be taken not to burn the wee blighters. 

As suggested in that thread, an aluminium curry pan isn't the best for this job. I always use my trusty wok and full heat for this dish, as I'm looking for that gorgeous smokiness that comes from the slightly charred garlic/onion/spinach. 

This is how it's served at the better establishments in my neck of the woods (south east) anyway. (I'm not keen on those that cook it with gravy and mix powder. (Too sloppy and destroys the integrity of the main ingredient, which is the spinach)

Next time I'll post a picture!

[solarsplace]

There's a fine line between f**ked and fantastic.

Aint that the truth, eh Russ?   A very warm welcome to the site.  Hopefully, i'm not about to experience the former as i attempt to replicate my efforts on Sunday ;D

You have to be careful here Gary.

One slightly singed Vindaloo and they never let you forget 

[curryhell]

There's a fine line between f**ked and fantastic.

Aint that the truth, eh Russ?   A very warm welcome to the site.  Hopefully, i'm not about to experience the former as i attempt to replicate my efforts on Sunday ;D

You have to be careful here Gary.

One slightly singed Vindaloo and they never let you forget 

But it was only singed Russ, not burnt .  I'm off now to do some singeing.  Wish me luck.  May Az watch over me to make sure i do it right

[Salvador Dhali]

There's a fine line between f**ked and fantastic.

Aint that the truth, eh Russ?   A very warm welcome to the site.  Hopefully, i'm not about to experience the former as i attempt to replicate my efforts on Sunday ;D

You have to be careful here Gary.

One slightly singed Vindaloo and they never let you forget 

The swines!  ;D ;D ;D

Having been there many times I must admit to having a good chuckle at that.

I also have to admit to being insanely jealous of you guys and the session you had with Chef Az. I've haunted many a BIR kitchen, but never had one-to-one tuition.

As it happens I couldn't have made that date anyway, but I'm only an hour or so away from Fleet so if there's room I'd love to make the next one (if there is one? I hope so).

Then you can watch me singe the hell out of my vindaloo!

 

[curryhell]

I was delighted to note that it's virtually identical to the one produced by Chef Az of the Zaal in Fleet (brilliant thread that, by the way) - i.e. garlic, onions, salt, and no spicing other than turmeric. Simple.......I think the only difference is that I use frozen spinach (briquettes). After defrosting, squeeze the hell out of them to get rid of excess water, then squeeze again. I found four or five briquettes more than enough.

Az normally uses frozen briquettes too but he had a bag of fresh at home and having had  a request for saag bhaji, the gentleman brought it in.  Damn tasty it was.

This is how it's served at the better establishments in my neck of the woods (south east) anyway. (I'm not keen on those that cook it with gravy and mix powder. (Too sloppy and destroys the integrity of the main ingredient, which is the spinach)

That unfortunately is how many prepare it.  I am fortuanate that round here two restaurants prepare in such a way it is almost dry.  It tastes absolutely fabulous.  Just trying to work out how the hell they do it.

Next time I'll post a picture!

Oh, yes please.

[Salvador Dhali]

I was delighted to note that it's virtually identical to the one produced by Chef Az of the Zaal in Fleet (brilliant thread that, by the way) - i.e. garlic, onions, salt, and no spicing other than turmeric. Simple.......I think the only difference is that I use frozen spinach (briquettes). After defrosting, squeeze the hell out of them to get rid of excess water, then squeeze again. I found four or five briquettes more than enough.

Az normally uses frozen briquettes too but he had a bag of fresh at home and having had  a request for saag bhaji, the gentleman brought it in.  Damn tasty it was.

This is how it's served at the better establishments in my neck of the woods (south east) anyway. (I'm not keen on those that cook it with gravy and mix powder. (Too sloppy and destroys the integrity of the main ingredient, which is the spinach)

That unfortunately is how many prepare it.  I am fortuanate that round here two restaurants prepare in such a way it is almost dry.  It tastes absolutely fabulous.  Just trying to work out how the hell they do it.

Next time I'll post a picture!

Oh, yes please.

Will do so on my return from Cornwall next week, Curryhell.

For me, getting it dry is all about squeezing as much excess moisture out of the defrosted spinach as possible, and, of course, using a high heat during the initial cooking stages. We're not talking incendiary levels of heat here, but the oil needs to be smoking.

I'm one of those (unfortunately) who lives in an all electric household, so with this dish I find I get the best results with my thinnest pan (quickest/easiest to heat), which is my carbon steel wok. It's also more non-stick than the alu pan, so you can get away with using less oil. I find this dish can be unpleasant if too oily.

Anyway, as said, pictures next week!

[Peripatetic Phil]

Brilliant literate self-introduction, SD : welcome to the forum !
** Phil.