BIR Curry Anyone?

beachBOYken said:
Any good online websites to get spices and other ingredients for curry recipes can be recommended please?
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Try Rajah spices and Taj frozen garlic and ginger cubes, should be available at morissons.

Posted my random self made tikka marinade in the show of your dish thread, but I still add store bought sauce to it. Still tastes better than takeaway.
 
BallistixOnZ490 said:
Try Rajah spices and Taj frozen garlic and ginger cubes, should be available at morissons.

Posted my random self made tikka marinade in the show of your dish thread, but I still add store bought sauce to it. Still tastes better than takeaway.
Click to expand...

Thanks, not got a morissons near me though, I will check out my other local supermarkets, but was thinking there may be a good website that I can get everything easily that I need.
 
beachBOYken said:
Thanks, not got a morissons near me though, I will check out my other local supermarkets, but was thinking there may be a good website that I can get everything easily that I need.
Click to expand...

You can order it online

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I have like 10 tubes of tomato puree in a bag and also scotch bonnets in the freezer. Oh and a box of UHT whole milk.

UHT whole milk & tomato puree = cream & tinned tomatoes. Can't tell any difference.

Just remembered to crush and paste some almonds and cashews for today's Tikka Korma.

I make my own tikka marinade with random spices and such, and just add any Sharwoods Sauce and its better than 90% of takeaways.
 
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robj20 said:
https://www.theasiancookshop.co.uk/

I use that one a lot, plots Amazon are good for some stuff as well.
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Thanks, I recently got The Curry Guy cookbook, so would like to try some recipes from that. The ginger and garlic cubes that was mentioned a few posts up can be made from scratch, but Im going to cut some corners where I can, the cookbook has a base curry source which requires garlic and ginger paste, I presume this ingredient is used a lot in curry?
 
beachBOYken said:
Thanks, I recently got The Curry Guy cookbook, so would like to try some recipes from that. The ginger and garlic cubes that was mentioned a few posts up can be made from scratch, but Im going to cut some corners where I can, the cookbook has a base curry source which requires garlic and ginger paste, I presume this ingredient is used a lot in curry?
Click to expand...

I use those recipes a fair bit. Just take fresh garlic and ginger, crush the garlic, grate the ginger, easy enough.
 
Yeah I make garlic and ginger paste and freeze it, just done a batch get it from the market about £3 worth makes about 30 2 tbsp portions.
Also made my Thai red and green pastes and base gravy at the same time.
 
Hi all, I'm looking into getting a stainless steel pan for curries. I've got a couple of aluminium ones for quick BIR stuff, but find the onions tend to catch a lot when doing more traditional curries that need the onions browning for 20-30mins or so! (I've done the 'add splashes of water' tip but they still seem to burn too easily).
Having never cooked with stainless myself, I've seen quite a few YT vids where cooks are using SS pans and was wondering if they're a bit better...
 
moggsy said:
Hi all, I'm looking into getting a stainless steel pan for curries. I've got a couple of aluminium ones for quick BIR stuff, but find the onions tend to catch a lot when doing more traditional curries that need the onions browning for 20-30mins or so! (I've done the 'add splashes of water' tip but they still seem to burn too easily).
Having never cooked with stainless myself, I've seen quite a few YT vids where cooks are using SS pans and was wondering if they're a bit better...
Click to expand...

I've found the pan doesn't make any difference, i use an aluminium pan, a stainless pan and a non stick wok. I asked in my local why the word is you have to use aluminium and why do they use them, cheap and light weight was the answer, no magical properties.

Get the exact same results.
If stuff is catching and burning sounds like you need more oil, don't be afraid of oil, if you don't want to eat the oil wait for it to separate and skim it off and keep for your next curry.
 
So, BIR curries are something the Bangladeshi immigrants in the 80's came up with. They came up with some dishes and almost every BIR has the same menu.

When you order a curry, tomato and onions and spices are cooked on high heat and light pre-cooked refrigerated chicken/meat is added. Have you not noticed how every curry is almost the same. Moreover, the difference between chilli chicken curry and garlic chicken curry is usually there are a few pieces of chilli or garlic on top. THAT IS NOT how those curries are meant to be! The dishes are vastly different from the authentic versions in the sub-continent and some don't even exist!

You guys jump at free poppadoms. lol. I usually tell my waiter to take them away!

Money is made from overpriced beers.

IMO, Pakistani restaurants ( e.g. in Southall ) are worse. They use excess oil and cream. If you do find an auhentic Indian restaurant e.g. Dishoom, it is pricey and quantities are small. South Indian food is mediocre ... coconut and curry leaves in everything... and dosa is the biggest rip-off dish in the menu!
 
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