Already have one, don't like it for curry you get none of the roasting flavour, and all my base sauces and other liquids are based on reducing later on so they would all need altering to account for not reducing in the pressure cooker.
BIR Curry Anyone?
- Thread starter RamboFB
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Soldato
Has anyone put together their recipes anywhere? Maybe we could get a mod to do a sticky?
From memory the Naga Jalfrezi i made,
2 onions in quarters
2 peppers roughly sliced
2 tbsp garlic/ginger paste
2 tbsp mixed powder
2/3 cup passata
2 cups base sauce
2 cups chicken stewing stock
2 chicken breasts pre-stewed
1 tbsp sugar
2 tbsp Naga pickle
just before serving
1.5 tsp garam massala
2 tbsp dried methi leaves
Next time i would add some chopped fresh tomatoes near the end as well.
I dont really follow any recipes any more, once you have done a few you get the basics and can just wing it.
Stewing stock,
1 chicken stock cube
1 tbsp corriander seeds
1 tbsp cumin seeds
1 indian bay leaf torn up
1 tsp pepper corns
Soldato
Resurrection of an old post here! Made a BIR style curry last week (Prawn curry to be exact!) it was outstanding in comparison to some of the curry's I have made in the past. Is the hype about aluminium pans true? I have an induction hob, so it would mean using a small camping stove with an aluminium pan rather than using a standard tefal saute pan, keen to hear views! 
No, any pan will work. I mostly use a stainless one.Resurrection of an old post here! Made a BIR style curry last week (Prawn curry to be exact!) it was outstanding in comparison to some of the curry's I have made in the past. Is the hype about aluminium pans true? I have an induction hob, so it would mean using a small camping stove with an aluminium pan rather than using a standard tefal saute pan, keen to hear views!
Restaurants use ally because it's lightweight and cheap.
As long as you can get the caramelization your good with any pan.
Caporegime
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I use saute mode before and after pressure cooking for that
Caporegime
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Thought I'd post some of my favourite recipes and you might want to subscribe to spice eats especially
Got loads more but didn't want to overload
I've now tried BIR ceylon and korma (my daughter's fav, don't judge) and have to say big hits with family. I've cooked a lot of Indian food over the years but always from more authentic Indian cook books. Great results wtih those but much bigger hit with the BIR stuff in terms of family reaction. Going to make a huge batch of base next time.
Caporegime
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I'm trying to remember what's the main part that goes into the base sauce.
Think it was mango chutney, pineapple juice and cheap ketchup. You want the bitter tasting ketchup so not Heinz.
Thanks. Haven't got around to pathia yet. Doing this dansak tonight: https://www.curry-recipes.co.uk/curry/index.php?topic=3869.0
Have a big batch of base on the go at the moment
Caporegime
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That's simple.
Just make a decent curry of your choice and throw some achar into it.
Preferably mango mixed pickle. Don't buy the crap you get in supermarkets. Go to your local Asian supermarket and ask a customer nearby which mango pickle they prefer. The stuff in UK supermarkets is terrible.
It's essentially just a bhoona without the large tomatoes added near the end but mixed pickle instead.
The one I usually order from my favourite restaurant is more lime pickle. Apparently in Pakistan and India they make a huge batch as the beginning of the year and it gets better and better as the year progresses. I think it’s actually stored in a vessel called an Achar?
Caporegime
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Yeah my aunt and gran in India do that. They get a huge batch of stuff and make various achar's
Ginger
Ginger and Chilli
Chilli
Chilli and Lemon
Chilli, lemon and ginger
Mango
Lime
Carrot
There is so many varieties and combinations. There are even some people who make a meat version. I have never seen this or tried it but I have heard chefs talk about it. You want one thats been made to an authentic recipe because achar is mainly eaten by the staff so they tend to buy ones which taste like the ones made back home. The stuff you get here like pataks isn't that good. As with any pickle the longer it's pickled the more it soaks in all the spices and seeds in terms of flavour.
I have tried so many here but honestly they are crap compared to my aunts. The only decent ones here are from asian supermarkets.
Achar is great on it's own with parathas and some raita. If you like achari then you should really try a traditional indian breakfast. Paratha, achar and indian style yogurt.
They sound pretty great I must say. I’ll give some recipes a go.
Caporegime
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This is what they tend to do. This batch won't be ready for like a year. They usually have a batch from the year before that they will be using or maybe even 2 years before.
The stuff doesn't go off so long as it's kept away from moisture. High salt and oil content. If some water gets in it will ruin the full batch.
Plenty of recipes on YouTube. I might get my cousin to get her mum to write down her recipe's for me next time I visit them in Canada.
I stayed with her mum in India about 16 years ago. I ate her full year's supply of chilli achar in like 3 weeks. It will be hard to get a hold of the exact chillies here. They were long and red. I'd say 5 inches in length or more and they weren't thin either like 3 times as thick as the green chillies you get here.
If you are ever in Glasgow. I'd give this place a call before you visit and they should be able to make you achar and it be ready for when you get here.
http://www.ranjitskitchen.com/menu
They also do catering orders for samosas for parties.
I'd also sit in and try their thali or some parathas with pickle and yogurt.
It's extremely cheap too for the quality.
Great stuff, thanks for the lengthy reply, appreciate it.
Soldato