Tips on How to acheive that 'Takeaway taste'
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- Опубликовано: 2 окт 2012
- tips from Curry 2 Go on how to create curries that taste like the ones you get from an Indian Restaurant
I am always getting asked about my pans etc and where I get them, so here you are;)
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Good stuff. Keep them coming Julian!
I always use Mr Naga and Ketchup in my curries...one of my fave curries is a simple easy baked bean curry or paneer microwaved with Mr naga, ketchup and a bit of gara masala...instant paneer tikka.
I sometimes use Scotch Bonnet chillies to give a curry a nice flavour and an extra kick. Probably not done in BIR curries but it makes for an interesting variant
for me to get that good british indian flavour in a curry ..I add a lot of dried fenugreek leaves...addictive !
Awesome tips thanks. I always have a Mr Naga in the cupboard for exactly this but the paprika tip is useful, not thought of tha. However I'm a big Kashmiri chilli powder fan myself as its deep red and rich tasting, albeit slightly less heat...that's where Mr Naga helps out if needed.
Hi Julian, I guess you've been busy but are we likely to see another video or ebook anytime soon?
Julian - I paid for your curry book last week and was expecting you to send me the link so I could download it. I have also sent you an email reminder. As yet I have received no response. Please advise.
can i ask what kind of camera do you use to make your videos..thanks Julian...love your vids btw
Well I guess this is the only good thing to come out of Chorley, my word I stayed up till 2.00pm one night watching this. Done some curries from this series they were just great and can't wait to try more.
wow interesting tip about the chilli powder.
hi julian love all your videos and have purchased your e book i eas hoping you could show a video on hoe to make keema naan
Hi Julian,
I tried the Naga chilli in my latest curry O.M.G. what a great addition, fantastic flavour!!!!:0)
Most good Asian stores should stock it.
I got some Mr Naga from my local Asian store. it's very overpowering and the flavour will not be to everyone's taste, it must be used very sparingly. I put 1/2 tsp in my vindaloo and it totally overpowered the dish (in my opinion) However, I do put a dollop in when cooking my base gravy which works well.
Thanks for all the tips Julian.
No, Naga Pickle tastes very different from the regular green pickle chilli, so it's worth getting your hands on it!
Extra Tip regarding Mr Naga .. If you want to keep the Flavour of the Mr Naga in your curry then I would advise you put your half or maybe full teaspoon of the pickle in at the very end of cooking and cook within your sauce for no more than a minute ! .. if you cook it any longer you will loose the Naga flavour and just retain the heat .. which to me seems a waste of a great flavour . Thanks again to Julian for the great vidz .
Julian i can only find green chilli pickle where i am but i will order Naga online if i have to or else look harder for it, would it be a good substitute or am i better off getting the Naga? Thanks
Hi Julian, I have been out and I can only find Mr. Naga's pepper pickle. Is this different to Chilli pickle as you just call it pickle in your video.
Thanks x
Benn using that for over 10 years
Ok thanks for the reply
Hi Julian - apologies, I used the wrong email address initially. Resent and can't wait to receive the link. Cheers
HI
If you use that chili mix ... when frying your dry powder mix- stage 2 in making a curry (stage 1 whole spices)- the
paprika will burn.Do not add paprika untill the end of stage 2 and only for a few seconds.
The Naga pickle goes well with Jhalfrezi,Madras etc as Julian says.Also at the end of cooking,drizzle a slight amount of Khanum Ghee into your pan,taste the results.
TheAdeypayne j
If anyone wants to cook curry like a restaurant pro, you can now buy my new and exciting paperback book on Amazon by following this link: www.amazon.co.uk/British-Indian-Restaurant-Food-Home/dp/1523346418/ref=sr_1_1?ie=UTF8&qid=1453931870&sr=8-1&keywords=british+indian+restaurant+food+at+home
I swear I imagined a jar of smuckers goober peanut butter and jelly in the background of this video - it was the jar with the purple lid, but then I thought, what could that possibly be used for in a curry kitchen, so I guess it is probably something else?
How about mint sauce?
Hello Darren , this is Carl or Portpatrick1970 that you were asking about , I think this could be a case of mistaken Identity here , probably I guess because of the Portpatrick in my user name , Im from Burnley Lancs, but I use portpatrick in my user name as its one of my fave places on the planet, often staying at the Harbour Inn, as you can see im just a curry eating guitar player , well , we all need a hobby and it keeps me out of mis-chief, I hope you find the person your looking for , Carl
It's Patak's Balti Paste.
Now here's something I use occasionally in a balti, although I'd be interested in what question this was in response to.
I've also seen two of the HUGE Pataks tubs in restaurants, one I think for Tikka in the tandoor, the other I think for Keema naan? Maybe you can clarify? Think I spotted it on Latif's channel too? Cheers.
This is the same thing, there are more than one brand but they are all pretty much the same.
what is seasoned oil
bill till Used oil!
Seasoned oil sounds better than used oil of course.
But it's not throw away oil I.e burnt oil rather it's been used for a little frying.
I.e. poppadoms and onion bhajis etc etc.
Obviously it has infused in the flavours of the stuff which was cooked in it.
Who are you portpatrick1970 this is darren fae the port
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