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2012 Cooking Club Week 2b: Indian Resturant curries
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I've tried Curry Addict's Chicken Biryani a good few times now, although I've yet to try it with lamb. It's superb. Probably have to use the search bar at the top to find the recipe, I'm on mobile so not sure which page it's on.
Just went looking for it and it does sound delicious; I think I'll be giving it a go over the weekend
http://www.boards.ie/vbulletin/showpost.php?p=87103622&postcount=2290 -
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This was written very long time ago. I don't think I've ever reviewed this, so bear that in mind and if anything sounds funny, there's a good chance I messed up so bring it to my attention and I'll be happy to clarify
Gagomes three-stage Curry Base:
Stage 1:
100 ml of oil
1450g of onions (peeled and quartered)
1 tbsp of sugar
1 tbsp of salt
1.5 tbsp mix powder (b.e)
1 tbsp of turmeric
2 tbsp of g&g paste
1 green pepper (100g)
1 yellow pepper (100g)
1 fresh bullet chilli (optional, I excluded it the last time.)
2 medium small carrots (140g)
20 gm of coriander
Water to fill about 1" above the level of the vegetables (the veg will probably float when you add the water, but you get the idea)
Method:
1. Everything into the pan on high heat until it starts boiling and then lower it to a vibrant simmering for 1hour and half.
2. Blend it.
Stage 2:
200 ml of v. oil
1tbsp of veg. ghee
1tbsp of g&g paste
1tbsp of mix powder (b.e)
1/2tbsp Deggi Mirch (Brand MDH)
400ml tin of plum tomatoes (blended)
15-20g creamed coconut block (18g used)
small pinch of salt
method:
1. Pick a small pan and heat it up for 10-20 seconds on medium-high flame then add the oil and ghee
2. Add g&g and start mixing with chef spoon around to avoid garlic from burning and sticking. It should sizzle once it hits the oil.
3. Add deggi mirch and mix powder, stir and let the spices infuse a little into the oil.
4. Add the blended tin of plum tomatoes and stir on and off for 3-5mins, cook most of the rawness and the water out of it.
5. Add salt and slowly crush the coconut into, stirring until it dissolves/makes the contents of the pan lumpy/creamy, once melted turn off the heat.
6. Blend
Stage 3:
1l of water
method:
Join the 2 stages together and blend/sieve/blend. The consistency at this stage should be like: https://www.youtube.com/watch?v=OGSr03TXzTQ, a bit thicker than runny milk.
Add 1L of water and bring to the boil and then simmer for 30-40 mins until it reduces a little and flecks of oil come to the surface. Remove any scum as it appears. the usual deal. If the base is too thick at the end, add more water.
For the health conscious, decant the oil on top of the base, keep it aside to use when cooking the curries, as it will already be flavored.
Recipe:
Chicken Korma:
350 ml of base
1 lvl chef spoon of ground almonds
1 hpd chef spoon of coconut flour
100 ml of coconut milk
1/2 tbsp of carnation milk (I used the squeezable bottles) (optional)
1 chef spoon of sugar
method:
pre-heat the pan for 30 seconds on high, then add the almond and let it "toast" to enhance its flavour.
After 30 sec add a ladle and a half of base sauce (about 200ml) and stir until all the almond has been mixed into the base.
Add a pinch of salt.
Now add the coconut flour and wait until the the base starts to boil. Add coconut milk around the edges of the pan and let it boil.
Add chicken and sugar.
Cook for another 3minutes.
Add carnation milk
Serve
Garlic Chilli Chicken
350 ml of base
2 tbsp of oil
1 tsp of garlic paste
1 tsp of ginger paste (optional)
3 garlic cloves cut in thick julienes
1 hpd tsp of mix powder
2 tbsp of thinly sliced onion
1.5 tsp of dry methi leaves
3 tbsp of tom puree
1/4 of salt
1/4 green pepper, sliced.
2 cloves of garlic, cut in juliennes
3-5 fresh green chillies
1 tsp of finely chopped coriander
1 portion of chicken
1 tomato wedge
Method:
Heat a pan for 30 secs, then add the oil and let it come to heat (5-15 secs).
Add chillies, green pepper and garlic julienes.
Add the 2 spoons of separate g&g, stir until the sizzling stops
Add mix powder, methi and stir.
Add garlic julienes and onion and tom puree, stir and let the onions cook just a little (i.e translucid).
Add first ladle of base and stir and let it come to temperature.
Once it starts bubbling, add the chicken.
reduce the base, scrape well.
Add coriander and tomato wedge.
Add second ladle
Optional: pinch of GM.0 -
This was written very long time ago. I don't think I've ever reviewed this, so bear that in mind and if anything sounds funny, there's a good chance I messed up so bring it to my attention and I'll be happy to clarify
Gagomes three-stage Curry Base:
nice base, very similar to the one i originally posted. Also the cooking method. It looks a touch richer though.
I recommend you check out post #202
The cooking method particularly is much improved. The pressure cooker method particularly gives the best result.0 -
Curry Addict wrote: »nice base, very similar to the one i originally posted. Also the cooking method. It looks a touch richer though.
I recommend you check out post #202
The cooking method particularly is much improved. The pressure cooker method particularly gives the best result.
CA, great effort - I haven't found the time to read through all the pages in here so far, but I'm starting to see I am missing out! I just had a look at #202, it seems interesting - I might actually give it a try, seeing as I am tyring to be a bit healthier, but can't seem to avoid going for indian food 2-3 times a week.
My base is a mixture of a base from a bengali chef and my experiments. It's been polished up and this version sort of closed the gaps I noticed and I felt happy enough with and I decided to stop making changes.
I don't know if I mentioned it in my recipe, but I normally use a 12L pressure cooker for this and it SAVES time! However, this is something I found interesting about your polished base in #202, so I have some questions, if you don't mind.
You claimed that you either simmer the base for 2.5 hours (e.g cook it on lowest gas with lid) or you cook it in the pressure cooker. As I understand it, you're using two completely different approaches/methods, which I am assuming result in different final products. Have you ever compared/noticed any differences? 0 -
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You claimed that you either simmer the base for 2.5 hours (e.g cook it on lowest gas with lid) or you cook it in the pressure cooker. As I understand it, you're using two completely different approaches/methods, which I am assuming result in different final products. Have you ever compared/noticed any differences?
they both yield a similar result although the pressure cooker method is superior imho.
Nice share with the videos thanks for that! The amount of chilli power in the Phall is insane lol. I loved the simplicity of the Imli Imli it looks great. What is it as it doesn't look like a full portion?
whats the pot of red stuff, pureed tomato?
I need to watch them all again in detail 0 -
Curry Addict wrote: »The amount of chilli power in the Phall is insane lol.
I was thinking the same thing! 0 -
Curry Addict wrote: »The amount of chilli power in the Phall is insane lol. I loved the simplicity of the Imli Imli it looks great. What is it as it doesn't look like a full portion?
whats the pot of red stuff, pureed tomato?
I need to watch them all again in detail
At one point we were all coughing in that kitchen (it was me, the house owner and the chef there) and it wasn't just merely chilli powder, it was extra-hot chilli powder. Incredibly hot stuff. I didn't even bother to try it. A tsp of extra-hot chilli powder would have me awake all night with stomach issues.
The pot of red stuff is a pathia sauce, it's a sweet and sour sauce and it is essentially sunflower oil, tej patta (asian bay leaves, or cassia leaves), 2 chef spoons of tomato puree (paste), mango chutney, sugar and a 10-15 second squirt of lemon juice and extra red coloring.
The imli imli was just a starter, made up onions, tikka and imli sauce (a concoction of tamarind, mango chutney and something else which they didn't share) - it was very tasty!0 -
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What's in the pot at the 4.40 mark in the Phal video?
Some sort of veg?
Are those just raw whole chillies that you throw in just after the meat?
I'll definitely have to have a go at that method. I'd tend to just use your stage one as my base but I like the extra layer you add.
I do like a hot vindaloo but not 3-chef-spoons-of-hot-chili-powder hot.
The pot at 4.40 is precooked potato with coriander floating on top.
A bit of history and explanation: The difference between a Madras, a Vindaloo and a Phal is the amount of chilli. Essentially it goes like 1tsp of chilli for a madras, 1tbsp for a vindaloo, 1 chef spoon for a phal (and then, there are regional differences, in which takeaways may add a few extra bits and bobs for each dish) - give or take
Because the name "Aloo" in vindaloo stands for potato in "hindi" somehow they started adding a few pieces of potato to this dish.
However, the vindaloo is a dish imported from Portugal, when Goa used to be one of our colonies (I'm portuguese, btw) and it's original name is Vinhas de alho - the aloo in vindaloo is an "indianization" of the portuguese word Alho, which means garlic in Portuguese. So, the original dish was essentially made of pork preserved in in garlic and wine (or vinegar) and now it's taken a completely different shape!
The chillies are fresh indeed and I think they were added just for garnish, or just to add an extra kick (I really have no idea how Rob was able to slurp that but he did and while I noticed he struggled with it, he manned up the whole lot!)0 -
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A few questions if you don't mind:
Consider that chefs use a a serving spoon (aka "chef spoon") - which may vary from 2 to 4 tbsps and dip it into the container of whatever spice they are trying to use get at any time, they don't really look at the exact quantity of spice per se, they try to be within a certain amount, which is always an approximate measure (not to mention this will probably have a great miss rate when the kitchen is busy on a friday or saturday night). Furthermore, the specifics are only needed if you are trying to scale up/down drastically or factorizing the cooking process. If uncalled in the recipe, it is assumed rounded/flat.
My personal opinion, I started doing this type of food and bought tons of gadgets, including measuring spoons/cups, chef spoons, precision and kitchen scales and ultimately, it matters very little. It's very unlikely that if you add a round vs hpd spoon of a given spice, you will not notice the difference unless it's drastic enough or you are watching out for it.
I find that spicing food is a bit like mixing in an equalizer. There is no "perfect" mix, it's always about balance and trade-ofs...
You can cook 4 curries and put them together and reheat, but you can also cook them all at once. The problem with scaling curry is that you have to be aware of which spices can safely be scaled out and how/when. It takes a bit of practice/experience, but you have to think of what each spice individually is bringing to the food. For example, chilli adds color, but it also adds heat. The more you add, the hoter it gets, so you cannot safely just multiply the amount when scaling up if you want the curry to remain edible (that is, if you are not a chilli head). As an example, on a recipe for 1 that calls for a single tsp of chilli, I'd go with 1.5 - 1.75 tsps of chilli when scaling that same recipe to 4 portions. Taste it as you go is the most fundamental trick in any kind of cuisine and it's a very important skill to master! If you add turmeric, you also need to be careful as it needs to be cooked properly. Too much turmeric, and your food starts to have this earthy-like taste. Fenugreek adds a herbal flavour but also some bitterness, it's normally there to balance the sweetness of the tomato and or sugar, etc. Stuff like base sauce, can be multiplied straight away (perhaps even add one extra ladle of sauce for buffer, as you will be unlikely to make perfect divisions of the portions)
I'm not affiliated with http://www.spicesofindia.co.uk/ but I find they have all the stuff you will ever need. This is the one I use at home and that the takeaways I've been to appear to use:
http://www.spicesofindia.co.uk/acatalog/MDH-Peacock-Kasoori-Methi-Fenugreek-Leaves.html#SID=2103
It's dried fenugreek, it's pungent and if you can't find it, you may live well without it. I found it hard to like it's smell and the fragrance it added to the food when I first started, but I love it now.
P.S: Don't bother buying fenugreek powder or seeds. They are different. they add something else to the dish, which is mostly bitterness without the herbal part! They are good for pre-cooking vegetables. Please post the pictures of your curries when you get on with this 0 -
As an example, on a recipe for 1 that calls for a single tsp of chilli, I'd go with 1.5 - 1.75 tsps of chilli when scaling that same recipe to 4 portions.
http://www.spicesofindia.co.uk/acatalog/MDH-Peacock-Kasoori-Methi-Fenugreek-Leaves.html#SID=2103
Please post the pictures of your curries when you get on with this
Did not know that, thank you very much! will post pics but prob won't be until the weekend!0 -
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So I was planning on doing the base and meats last night but by the time I had the ginger and garlic paste made with a small and crappy pestle and mortar and then I forgot ground cumin when shopping so I had fun grinding toasted cumin seeds in said crappy smooth pestle and mortar
That said, I did get to cook my chicken and my girlfriend gave it a taste and said "that's the best curry you ever made!". I must say just the chicken with the cooking sauce was gorgeous, gonna take some dishipwin to leave it alone until the rest are made! I had bought a chicken and butchered it myself so only did two fairly large breasts but there's loads of cooking sauce left over so I'll reheat that and throw in the skinned thighs and wings too.
Base gravy tonight and finished product on Friday evening! I'll be sure to post up a few pics.
A big thank you to CA and gagomes.0 -
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