BIR Curry Anyone?

[RamboFB]

I love curry the day after, sometimes I swear it takes on even more flavour.

Yes it gives the spices a chance to settle and mellow!!!!

When you planning to cook up your curry?

 

[RamboFB]

Very true. I usually save some for the day after, as it tastes much better. Had a takeaway for the first time in ages last night. I was trying to work out the flavours and what made it taste the way it did. I might try and ask the chef if I can video and upload to youtube. I can't get mine that good yet, but I will grill him questions if he lets me into the kitchen.

Its worth a try and just remember to share with your good friends!!!!

Not a BIR but I'm making a curry I do a lot tonight, no one else dare eat it, the sauce is made mostly of scotch bonnet including seeds and onion, some lemon juice and curry powder. Probably throw some tiger prawns in it tonight.

Sounds spicy!! You might feel that one the next day!

 

[RamboFB]

I love spicy food, but it had to be the spice from the chili not just a shovel load of chili powder.
I need to experiment with some Naga chili's might suit modifying a jalfrezi recipe.

Doing a Calcutta Prawn curry during the week I think.
I made a big mistake at Costco and accidentally got a 10kg bag of jadmija rice instead of basmati rice. I don't mind it being stick but no one else seems keen.

Totally agree, although have you tried kashmiri chili powder? I find you can use a lot of that without overpowering the dish!

I think heat in general its always best to infuse heat at various stages so that it all blends in the final dish, for example you can add a few dried chilies while frying off the onions then remove them before serving.

Hopefully it goes well and you can post a few pics. I will be doing another curry next week, might make a full base etc!!!

I would love to get my hands on some good mutton, there are a few very good Asian food shops in Glasgow. I am lucky that way.

How is Manchester for Asian groceries?

 

[RamboFB]

Pretty good, Bolton market has plenty on offer including goat.

Though for mutton I have always used
www.blackface.co.uk/product-category/blackface-mutton/

Nice! I believe goat curry is very popular in Jamaican cuisine!

Nice link, I may try!

 

[RamboFB]

Base made, first attempt. Quite pleased with the taste.

Chicken thighs trimmed into strips with lemon rice, stir fry veg (celery, spinach, carrot) and, of course, the base sauce.

Spoiler

Looking forward to making a curry to go with it next time.

Hope you are happy with the result!

 

[RamboFB]

a lot of indian food tastes better a day later well the curry anyway not naans, rice, pakora, etc. it's probably when it's re-heated you expose and blend a lot of the flavours that were locked away especially if you are using bulk made spices which are powdered.

Totally agree, fenugreek leaves are a classic example of this, they need time to brew almost in the sauce I have found to really release their flavour.

My Indian mother in law usually gets goat from the asian butcher next to Worldwide supermarket off curry mile. By the way, Indians use the word mutton for goat. That confused me initially. But if you ever see mutton in an Indian restaurant or recipe, it's very likely to be goat!

It's an interesting point that I wasn't aware of. I was aware that most restaurants will advertise a lamb curry that is actually mutton. Same animal, just older of course. As I have said before I don't have a problem with this as long as it is cooked properly.

 

[RamboFB]

I’d like to learn how to cook mince the way it’s cooked for keema Nan and seekh kebab.

I don't think there is much to that one, I am sure if you spend a bit of time researching you will find a good recipe.

 

[RamboFB]

Onions were on sale in Aldi so i'm making a batch of base.

2KG Onions
6 tbsp Garlic/Ginger paste
1 inch ginger
2 chillies
1 sweet red pepper
Some cabbage
Some carrots
3 tbsp garam massala
2 tbsp paprika
2 tbsp ground corriander
2 tbsp ground fenugreek
About 500ml oil
500ml water
Tin of chopped tomatoes.

I have the onions and pepper roasting in the oven at the minute and everything else in a dish simmering away.
Once the onions are done its all going in the dish and back in the oven for a couple of hours.
Im hoping all this roasting and charred onions will add that smokey taste that i find difficult to get when preparing the curries.

I think this is a great idea, the smokey taste you describe is normally created by flaming the pan. Please let me know how this goes and I would consider trying it as well. Shame your pics don't work.

 

[RamboFB]

Pictures should work now. Keep forgetting they don't work via google.
All done, made it slightly thicker than the last batch as well.







So that's enough for 6 more curries that feed around 4 people.

Yes it does look thick but you can always add a bit of water to final curry if need be.

Let me know how it goes!