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British Restaurant Style Curry


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Mine was a Garlic Chili Chicken extra hot:

 

EAD007CD-33A5-4499-BA33-A8AF39893BEB.jpeg.ca99a5a6b3f6858df09930f268386c20.jpeg
 

21288322-C0FB-40C4-AA7B-0358C7BD31B2.jpeg.f688ab352babc30bb56d3f3b23ce14d5.jpeg

 

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I fried up some onions, then added double garlic (sliced and minced) then the chicken (first picture). Then I added the spices: two teaspoons of Kashmiri chilli powder, garam masala, cumin, cardamon, fried briefly, then I added a sliced green chili, minced scotch bonnet and four or five finger chilis, then the tomato paste with water (second picture). I think there is some fresh coriander in at that point too. Then the base gravy and cook. 
 

It was lovely, very hot which is what I wanted. 

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We also made chapattis:

 

4E2B9CAE-0357-4CBE-BCE2-B84A1C01D838.jpeg.49ba441eb40cd498a2f9ad0f98afcf98.jpeg
 

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The whole feast:

 

 

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the curries were a bit made up on the fly having watched a load of videos and read a few recipes. I just did what I thought would work. The base gravy then seemed to elevate it and it really is amazing. 
 

It was actually pretty easy to cook and I have so much base gravy left. I think I have got about 11 portions left after cooking for three last night. 

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2 hours ago, Horribleman said:

So once you have the onion juice, it's actually pretty quick to knock up a nice curry? My wife and I are vegetarian and we love a Paneer Chilli Masala and Vegetable Bhuna.


Yeah, it’s really quick. you can pre-cook meat/veg as well. 
 

It’s worth cooking for a bit as it helps develop the flavours but essentially it’s minutes to make. 
 

The base gravy is also very easy. It’s essentially bung everything in a pot (well two pots, one for the flavoured water). Then just cook and blend. 

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  • 2 months later...
On 22/09/2019 at 13:38, The Hierophant said:

Mine was a Garlic Chili Chicken extra hot:

 

EAD007CD-33A5-4499-BA33-A8AF39893BEB.jpeg.ca99a5a6b3f6858df09930f268386c20.jpeg
 

21288322-C0FB-40C4-AA7B-0358C7BD31B2.jpeg.f688ab352babc30bb56d3f3b23ce14d5.jpeg

 

E2D92225-B5ED-476C-AC36-68BD49A2B1B7.jpeg.d7b1edf752d263a736081b932a408ae6.jpeg

 

C0FED95A-103A-454B-AE08-0B1C3656E29D.jpeg.6d824a9779334ff0a0d1719eb54aede3.jpeg

 

I fried up some onions, then added double garlic (sliced and minced) then the chicken (first picture). Then I added the spices: two teaspoons of Kashmiri chilli powder, garam masala, cumin, cardamon, fried briefly, then I added a sliced green chili, minced scotch bonnet and four or five finger chilis, then the tomato paste with water (second picture). I think there is some fresh coriander in at that point too. Then the base gravy and cook. 
 

It was lovely, very hot which is what I wanted. 

 

Surprised you have any tastebuds after that! Looks good though.

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  • 2 months later...

Since I have made they base gravy, I've not bought a sauce since. Thanks to whoever posted about Als kitchen. 

 

I've done both versions and like the second one a bit more than the first due to the complex depth of flavours. 

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On 28/02/2020 at 10:08, womblingfree said:


How do you make your phall sauce?


It’s just this really:

 

On 22/09/2019 at 13:38, The Hierophant said:

Mine was a Garlic Chili Chicken extra hot:

 

EAD007CD-33A5-4499-BA33-A8AF39893BEB.jpeg.ca99a5a6b3f6858df09930f268386c20.jpeg
 

21288322-C0FB-40C4-AA7B-0358C7BD31B2.jpeg.f688ab352babc30bb56d3f3b23ce14d5.jpeg

 

E2D92225-B5ED-476C-AC36-68BD49A2B1B7.jpeg.d7b1edf752d263a736081b932a408ae6.jpeg

 

C0FED95A-103A-454B-AE08-0B1C3656E29D.jpeg.6d824a9779334ff0a0d1719eb54aede3.jpeg

 

I fried up some onions, then added double garlic (sliced and minced) then the chicken (first picture). Then I added the spices: two teaspoons of Kashmiri chilli powder, garam masala, cumin, cardamon, fried briefly, then I added a sliced green chili, minced scotch bonnet and four or five finger chilis, then the tomato paste with water (second picture). I think there is some fresh coriander in at that point too. Then the base gravy and cook. 
 

It was lovely, very hot which is what I wanted. 


 

Add plenty of fresh chilli. Scotch Bonnet or Naga.  I much prefer fresh chilli to chilli powder. Restaurants tend to use chilli powder when you ask for vindaloo/madras and some chilli powder can give you a really bad tummy so even when I order in a restaurant I ask for it to be made hot with fresh chilli rather than extra chilli powder. But if you do use powder get a good Kashmiri powder. 

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Many thanks! I have been trying to do this on and off for years and thus far I haven't been very successful, I'd say 5 or 6/10 levels 

 

It's as if there is one really important thing missing - for example, the Chinese cooking I have tried I have never been able to get that amazing smoky wok flavour. Let's give this a try!

 

The only recipe I have that does genuinely taste exactly as per BIR is one for prawn puri, let me know if it is worth digging out and posting here? 

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I've just made a big batch of Al's #2 base gravy. It's got a beautiful colour and texture, but is very bland. 

 

Is that right? I've used everything I was supposed to. Presumably it provides a background to the curry ingredients?

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15 hours ago, schmojo said:

I've just made a big batch of Al's #2 base gravy. It's got a beautiful colour and texture, but is very bland. 

 

Is that right? I've used everything I was supposed to. Presumably it provides a background to the curry ingredients?


I followed the recipe exactly and you end up with a silky smooth slightly creamy (from the coconut) sauce with a huge depth of flavour. That’s what you want, it isn’t strong at all. 
 

You only add a ladle or two to curries as you make them so the rest of the flavour comes from spices, onions, garlic when you fry the curry. 

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I think I'd expected it to taste like a curry sauce almost ready to go. But a quick bit of googling shows that what I was considering to be bland is the intended outcome.

 

It's the same with good stock, I suppose. It's often not overpowering, but just the right accent to the dish. Looking forward to giving it a spin.

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  • 2 weeks later...
On 10/03/2020 at 21:04, Horribleman said:

Let me tell you about a thing we call shops!!!

 

...and they have none of the ingredients now either! :P

 

I might give this a try at some point, I love a good spicy curry.

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  • 3 weeks later...

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