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2012 Cooking Club Week 2b: Indian Resturant curries
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Tried the chilli masalla recipe tonight. Turned out exactly the same as the one they cook in Kasturi in Lucan which is my favourite dish there so was delighted with myself.
Didn't use the Pataks pickle but one I got in Eurasia up in Fonthill today. Certainly did the trick but made the dish just a bit overly salty.
Great it worked out for you the chilli pickle is a great addition, it really gives it an ummmf
maybe the brand you got is saltier than patacks...
I had some curries in Kasturi and was always happy with them.0 -
Congrats 'neighbour' :-)
The only dish I tried to replicate which was not particularly easy was their Shashlik, which is my favourite dish from that restaurant. I think I've come some way, but not quite there yet.
I've always found their shashlik can vary quite a bit. Still nice though.Curry Addict wrote: »Great it worked out for you the chilli pickle is a great addition, it really gives it an ummmf maybe the brand you got is saltier than patacks...
I had some curries in Kasturi and was always happy with them.
It's a pity its so salty because I also have some salt in the gravy so once the gravy is made, it's hard not to "salt it up".
I also added a tablespoon of Degi Mirch to give it a bit of a kick!
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It's a dish that's characterized by intense heat (madras level and above), a thick tomato sauce, some notes of coconut and lemon which make it sweet and sour. It's sri lankan as Curry Addict mentioned.
You are very right. It is commonly found on menus in britain, where I found my love for curry. I described my base recipe in post 462#
Ceylon Chicken
350 ml of base
2 tbsp of oil
1 tsp of garlic paste
1 tsp of ginger paste (optional)
1 hpd tsp of mix powder
1.5 tsp of dry methi leaves
3 tbsp of tom puree (watered down 50/50)
.5 tsp of salt
1 tbsp of deggi mirch chilli powder (n.b: adjust depending on which chilli powder you choose. Deggi mirch is in my book a 4/10 hot variety)
1 fresh green chilli
1/4 a coconut creamed block (try breaking it into small pieces, so ti cooks/melts faster)
2 tsp of lemon juice (I prefer fresh, but bottled is fine)
1 tsp of brown sugar (or to taste, you need to balance the acidity)
1 tsp of finely chopped coriander
1 portion of chicken (~160g aka a regular chicken breast)
Method:
Heat a pan for 30 secs, then add the oil and let it come to heat (5-15 secs).
Add chillies
Add the 2 spoons of separate g&g, stir until the sizzling stops
Add mix powder, methi and stir.
Add lemon and the tomato puree, stir and let the tomato sauce reduce a little
Add first ladle of base and stir and let it come to temperature.
Add the coconut creamed block and stir.
Once it starts bubbling and the coconut is starting to melt and form a creamy texture in your dish, add the chicken.
Reduce the base, scrape well the sides and bottom to avoid burning/sticking.
Add coriander
Add second ladle
Add sugar, taste for salt/sweetness and serve.
If balanced well, the dish will be covering quite a few spots. Apologies if I missed something in the recipe. I just wrote it on the spot
Can you just tell me what the Mix Powder consists of?
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It's a dish that's characterized by intense heat (madras level and above), a thick tomato sauce, some notes of coconut and lemon which make it sweet and sour. It's sri lankan as Curry Addict mentioned.
You are very right. It is commonly found on menus in britain, where I found my love for curry. I described my base recipe in post 462#
Ceylon Chicken
350 ml of base
2 tbsp of oil
1 tsp of garlic paste
1 tsp of ginger paste (optional)
1 hpd tsp of mix powder
1.5 tsp of dry methi leaves
3 tbsp of tom puree (watered down 50/50)
.5 tsp of salt
1 tbsp of deggi mirch chilli powder (n.b: adjust depending on which chilli powder you choose. Deggi mirch is in my book a 4/10 hot variety)
1 fresh green chilli
1/4 a coconut creamed block (try breaking it into small pieces, so ti cooks/melts faster)
2 tsp of lemon juice (I prefer fresh, but bottled is fine)
1 tsp of brown sugar (or to taste, you need to balance the acidity)
1 tsp of finely chopped coriander
1 portion of chicken (~160g aka a regular chicken breast)
Method:
Heat a pan for 30 secs, then add the oil and let it come to heat (5-15 secs).
Add chillies
Add the 2 spoons of separate g&g, stir until the sizzling stops
Add mix powder, methi and stir.
Add lemon and the tomato puree, stir and let the tomato sauce reduce a little
Add first ladle of base and stir and let it come to temperature.
Add the coconut creamed block and stir.
Once it starts bubbling and the coconut is starting to melt and form a creamy texture in your dish, add the chicken.
Reduce the base, scrape well the sides and bottom to avoid burning/sticking.
Add coriander
Add second ladle
Add sugar, taste for salt/sweetness and serve.
If balanced well, the dish will be covering quite a few spots. Apologies if I missed something in the recipe. I just wrote it on the spot
One more question. how much weight is "1/4 a coconut creamed block"0 -
One more question. how much weight is "1/4 a coconut creamed block"
Good question! It's 50g. A whole block is 200g. If you buy the creamed coconut from the brand pataks, available from tesco, it comes in 2 sachets which are split in the middle (if I recall correctly). So you only need half one of the sachets. You can reduce/add more as to your coconut taste preferences. This is used to add texture and that mouthful type sensation, and of course, the coconut fragrance and taste! To be fair, most indian restaurants use coconut flour and not creamed block for cost and speed of service, but I find that it's much harder to get a smooth texture with it and taste wise, it's no different.
N.B: To be fair, it's perfectly fine if you choose to buy from any other brand. I buy KTC. I have not noticed differences between brands. The only thing to bear in mind, is distribution of fat (coconut oil) and coconut solids. If you look at the picture below, there is a part of the coconut block that looks whiter than the rest. That's the fat. You will need some of that, but don't use it all. It's good fat, but it's very caloric and it's not the most flavoursome part of the creamed block.
P.S: I found ceylon curry in the menus of Jewel in the Crown in ballsbridge (one of my favourite curry establishments in Dublin) :-)0 -
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Gagomes, you said you rated Degi Mirch as a 4/10 in terms of heat. Which ones would you rate as much hotter? I'm in the market for a very nice hot powder.
I don't typically buy very hot powder, as I have quite a bit of trouble with gastric reflux, so I am not entirely sure I would be the best person to answer this question :-(
However, I once bought a prepacked mix powder called 'Basar Curry Masala', it's from a pakistani brand Al Noor and 90% or so of it's contents is chilli. Not like the 'chilli powder' you see pre-packed, where the content is a "paprika'ed down" chilli powder to tone down the heat. I used 1/4 of a tsp of this masala and could barely finish the dish.
And for serious heat, I was told by a chilli-head that I met in Birmingham when I had some indian cookery lessons, that Naga Jolokia Chilli Powder
is the real deal and I'm not surprised as the pepper from which it comes is amongst the top 3 of hottest peppers with something like 1,000,000 scoville units (for comparison, a jalapeno is somewhere between 3,500 and 10,000 scoville units)
You can purchase it online from this site:https://www.spicesofindia.co.uk/acatalog/Naga-Jolokia-Chilli-Powder.html#SID=2215
If you do buy/try it, please let me know your opinion. If you would like to sample some basar mix, I still have the bag full and I could post you some for free.0 -
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Made your chicken biryani for dinner. Instead of shredding the chicken, I left them as they are and put them under the grill for crispy skin. In the rice itself I reduced the chilli (for kids), added raisins, peas and spinach, and boiled eggs to finish. I would've loved some cashews or pistachios but haven't got any left, thanks to late night TV movie munching. So so good.
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Curry Addict, I'm relatively new to Boards and the Cooking Club but came across this last week and made the Korma at the weekend. Given the success of that (even the picky eater demolished it), i'll definitely be going back to try some of the other recipes. Fair play on sharing such gems. Thanks a million.
glad you got a lot out of the recipes 0 -
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It's a dish that's characterized by intense heat (madras level and above), a thick tomato sauce, some notes of coconut and lemon which make it sweet and sour. It's sri lankan as Curry Addict mentioned.
You are very right. It is commonly found on menus in britain, where I found my love for curry. I described my base recipe in post 462#
Ceylon Chicken
350 ml of base
2 tbsp of oil
1 tsp of garlic paste
1 tsp of ginger paste (optional)
1 hpd tsp of mix powder
1.5 tsp of dry methi leaves
3 tbsp of tom puree (watered down 50/50)
.5 tsp of salt
1 tbsp of deggi mirch chilli powder (n.b: adjust depending on which chilli powder you choose. Deggi mirch is in my book a 4/10 hot variety)
1 fresh green chilli
1/4 a coconut creamed block (try breaking it into small pieces, so ti cooks/melts faster)
2 tsp of lemon juice (I prefer fresh, but bottled is fine)
1 tsp of brown sugar (or to taste, you need to balance the acidity)
1 tsp of finely chopped coriander
1 portion of chicken (~160g aka a regular chicken breast)
Method:
Heat a pan for 30 secs, then add the oil and let it come to heat (5-15 secs).
Add chillies
Add the 2 spoons of separate g&g, stir until the sizzling stops
Add mix powder, methi and stir.
Add lemon and the tomato puree, stir and let the tomato sauce reduce a little
Add first ladle of base and stir and let it come to temperature.
Add the coconut creamed block and stir.
Once it starts bubbling and the coconut is starting to melt and form a creamy texture in your dish, add the chicken.
Reduce the base, scrape well the sides and bottom to avoid burning/sticking.
Add coriander
Add second ladle
Add sugar, taste for salt/sweetness and serve.
If balanced well, the dish will be covering quite a few spots. Apologies if I missed something in the recipe. I just wrote it on the spot
i finally got around to trying this one. I found it very hard to chose any curry over the chilli masala for a long time now hence why it took so long.
Its a really tasty curry, the sweet, sour, tomato, coconut combination is delicious. It was a touch rich and maybe a little less tomato puree and coconut will work better. My fist time cooking it so probably my fault!
When i was eating it, i was thinking, damn i wish i had this with tilapia or prawns instead of chicken. I think it suits seafood much better than meat.0 -
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