Topic: TALKED TO BIR STAFF

[George]

ifindforyou

Many thanks for your recipe, which I look forward to trying. Some people prefer UPPER CASE wording but I'm from the old school. So I've typed it out afresh, with some questions,  in order to be able to use it when I try your recipe.  I hope this is OK. For anyone else who prefers lower case letters, paragraphs, line breaks, etc - here's my interpretation (and questions):

Ingredients for paste ?A?:
1 mug of water
1 tbls Rajah Gold Madras (as it?s what most BIR restaurants use)
2 tbls turmeric
0.5 tbls ground cummin
1 tbls ground coriander
1 tsp garam masala (brand or mix not specified)
1 tsp (or less) chilli powder (brand and heat level not specified)

Other ingredients:
8 onions, roughly chopped
1 green pepper, roughly chopped
Water for boiling onions and green pepper? (none mentioned)
0.5 tsp bicarbonate of soda
0.5 cup of oil
5 potatoes (optional)
1 tsp turmeric
0.5 tsp salt

1 mug of oil (assume vegetable oil)
5 tbls garlic paste (home made or bought)
2 tbls ginger paste

2 heaped tbls ?double concentrate? tomato paste
Another two or three mugs of water
1 tsp adjowan seeds
1 full block (assume 200 grams) creamed coconut
1 tbls sugar
0.5 tsp salt
2 chicken stock cubes (better still, use ?all purpose seasoning? instead of chicken cubes, as this is what they use in the take aways or retaurants. But what brand of all purpose seasoning?)


Method


A. Make paste ?A?

Add all the ingredients together and mix to a paste. Set aside.


B. Make the base sauce

1. Roughly chop the 8 onions and 1 green pepper, cover with water (my interpretation) and bring to the boil.
2. Add 1 tsp bicarb of soda, 0.5 cup vegetable oil, 5 potatoes, 1 tsp turmeric and 0.5 tsp salt.
3. Boil for 5 minutes then reduce heat and simmer for a further 10 minutes.
4. Remove the potatoes with a slotted spoon (my suggestion).
5. Liquidize the remaining mix until very smooth.  Set aside.

6. In a clean saucepan place 1 mug of vegetable oil, 5 tbls garlic paste and 2 tbls ginger paste.
7. Fry for about 2 mins until a ?little? golden brown
8. Add paste ?A? and fry for another 3-4 mins. Keep strirring. Avoid burning.
9.. Add 2 heaped tbls double concentrate tomato puree and fry for another 3 mins
10. Add 1 tsp adjowan seeds and a further mug of water. Cook for a further 5 mins.
11. Add back the puree from stage 5, together with a block of creamed coconut, 1 tbls sugar, 0.5 tsp salt and 2 chicken stock cubes, mixed previously (my idea) with a bit of the water.