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The Hierophant

British Restaurant Style Curry

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Inspired by this post:

 

and from chatting to @Mr Monday who tells me he has been watching videos like the one posted on YouTube I’m interested in learning a bit more about these recipes. Any recommendations?

 

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I bought this years ago and had great success with it:

 

https://www.amazon.co.uk/Curry-Secret-Indian-Restaurant-Meals-ebook/dp/B002S0KC1M/ref=mp_s_a_1_1?ie=UTF8&qid=1541861535&sr=8-1&pi=AC_SX236_SY340_QL65&keywords=the+curry+secret

 

Top tip: close your kitchen door when making the onion base, or your house will smell of boiled onions for a fortnight.

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I bought the Dan Toombes curry guy books and they are a total pain in the arse - every recipe is a multi step exercise in annoying the shit out of me.

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It’s BIR curry you want to search for on Youtube.  I haven’t tried any of this guys recipes, but they look good.  I still use The Takeaway Secret book myself.

 

Base gravy v2

 

 

  • Upvote 3

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Since having kids we almost never get to go out for a curry, so I spent a while trying to make them. The recipes I tried were complex and didn't really hit the mark. I settled for buying some sauces online (https://www.curry-sauces.co.uk) - the chicken tikka masala is especially great. 

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14 hours ago, Mr Monday said:

It’s BIR curry you want to search for on Youtube.  I haven’t tried any of this guys recipes, but they look good.  I still use The Takeaway Secret book myself.

 

Base gravy v2

 

 

 

I'm struggling to watch Al's videos they are making me hungry. 

 

 

 

what I always struggle with the base gravy as they boil the ingredients and never fry them first. That always seems odd to me. 

 

Have you cooked any of these or just watched the videos?

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I think personally the amount of garlic and sugar and ghee they use to get takeaway curries so good I would have trouble with cooking at home. I have this thing l where I like to cook healthy food during the week and get takeaway at the weekend. 

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2 hours ago, The Hierophant said:

 

Have you cooked any of these or just watched the videos?

 

Not yet.  But when I’m on my last batch of base gravy, I’ll try his version next.

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The forum I linked to in the post above yours is your best bet as it's full of obsessives who have worked every angle imaginable in order to make their recipes as BIR authentic as possible, the prep work is key in making a good base sauce to build up from, some of the members posted some very useful videos and step by step pictures/instructions. 

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Resize the photo!

 

Also, rate it and post the recipe. 

 

I've tried a few and never got that incredible curry overdrive takeaway taste. 

 

:D

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On 14/09/2019 at 19:29, The Hierophant said:

 

 

 

Chicken Jalfrezi:

 

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My wife will have that as is.  I’ll add this phall sauce to mine:

 

 

Aaargh picture is too big. 

 

Well?????

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Sorry. Been busy. 

 

It was lovely but wasn’t real BIRC. I am planning on doing a base gravy (and maybe a curry or two this weekend).  Need some time to plan what I need to buy/do. 

 

Any ideas on how to resize a photo on an iPhone?

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I've found Jamie Oliver's curry recipes very good, from the Ministry of Food book I think.

 

He gave one tip, to add balsamic vinegar to the pan after browning the meat, which I disproved of as not being authentic but it made this dish

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I've never attempted to make BIR, like Horribleman, I just order a takeaway or go to an Indian a couple of times a year. 

 

This guy has legit looking recipes. He's worked in British Indian restaurants and he runs his own course on how to cook BIR. 

 

 

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1 hour ago, stephen129 said:

I've never attempted to make BIR, like Horribleman, I just order a takeaway or go to an Indian a couple of times a year. 


 


I want to eat curry at least a couple of times a week. 

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3 minutes ago, The Hierophant said:


I want to eat curry at least a couple of times a week. 

 

Don't get me wrong, that would be delicious, but BIR is pretty unhealthy.

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It’s on!

 

Saturday morning I made the base gravy using the Al’s Kitchen Base 2 recipe that I followed to the letter.  The base:

 

2E67A7F9-038D-4750-8BAE-E1EE12F0973F.thumb.jpeg.a6d7ea28511e737b54ea91f40d9ff7fe.jpeg

 

the flavoured water stock:

 

2E67A7F9-038D-4750-8BAE-E1EE12F0973F.thumb.jpeg.a6d7ea28511e737b54ea91f40d9ff7fe.jpeg

 

 


 

 

1CBBD1EE-C47D-4B8F-8960-4DB2379EAF6F.jpeg

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22 hours ago, stephen129 said:

 

Don't get me wrong, that would be delicious, but BIR is pretty unhealthy.


So Al’s base gravy doesn’t use much oil. The recipe says 60ml of vegetable oil and one tablespoon of ghee. I used olive oil and ghee. 

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Well that experiment worked. 
 

Chicken Chana Bhuna:

 

99EA1E57-A5E4-4889-8E8E-9BE9E20FE7B6.jpeg.d8de62a9e337b1f7f70bc1d787b7e5be.jpeg
 

66E6653A-64DC-47EF-97B2-060E2EF4B808.jpeg.d3e0022bb7110406b9e390a4b0fe950f.jpeg

 

777E71A5-4C80-4183-AC33-F72037CAF61E.jpeg.e11f27ac7ecd87115a24787e3794314a.jpeg

 

B10D8401-F8CC-4DA0-94DA-F3C71274C22E.jpeg.90ec427641edf2f54fd44f87ba774528.jpeg
 

I was told it was better than a restaurant!

 

fried onion, then garlic and ginger then added spices: Garam Masala, ground cumin, dried fenugreek. Then I let it down with some tomato purée mixed with what we (second picture, there’s some fresh coriander in there as well). Then I added the chicken and pepper and the curry base:  third picture. 
 

Then the chickpeas at the end, ready serve, picture 4. 

 

 

 

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