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Typical British Indian Restaurant (BIR) Cooking Process

A "Quick Start" for members new to BIR style curry cooking - basic techniques and simple recipes to get you started on your BIR-style curry cooking adventures.
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kinota
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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by kinota » Tue Jan 16, 2018 10:51 pm

Thanks for sharing. It is good to have all the steps in order.
Cheers :cool:

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by PopSky » Wed Jan 17, 2018 1:50 pm

Looks like you have my Friday meal sorted here!

I'm going to give this one a whirl

P

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by djrogers1 » Wed Jan 17, 2018 3:10 pm

This is very helpful for a newbie like me. I have used recipes from the web for years and never was able to replicate what I found in Indian restaurants in the States. Does anyone reading this have experience with both BIR's and American Indian restaurants and offer a comparison?
East Tennessee Chef Wannabe :shock:

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by Cory Ander » Thu Jan 18, 2018 10:57 am

Suggest you do a search (top right of the page). You will find some threads on the differences between British and American Indian restaurants.
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CA (aka Admin) :)

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by djrogers1 » Thu Jan 18, 2018 2:53 pm

:thumbup:
East Tennessee Chef Wannabe :shock:

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by JRWhittaker » Fri Jan 19, 2018 12:19 pm

This is very useful, Ive done a few BIR curries from this site but the understanding of each stage definitely helps!! Thanks!

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by guffman315 » Fri Jan 26, 2018 12:01 am

Are the whole spices removed or .....removed, ground and added back in?

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by Cory Ander » Fri Jan 26, 2018 2:42 am

Depends on your preference, guffman. Probably a good idea to remove the larger and harder whole spices (e.g. cassia bark, cinnamon stick, brown cardamom, etc) since others may find them objectionable - just fish 'em out and leave 'em out. You would obviously have to leave the smaller and softer whole spices in (e.g. cumin seeds, fennel seeds, fenugreek seeds, etc) or use powders instead.
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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by geoffg » Tue Feb 20, 2018 5:34 am

I had never really understood how curry houses were able to cook curries so quickly from order
I now understand its all in the preparation. The actual cooking process is very quick
I also understand you need a high heat gas hob to do it properly.
Many thanks
Geoff

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by pauly » Tue Feb 20, 2018 9:07 am

That's exactly it Geoff. There is a fair bit of preparation beforehand & by using these pre cooked ingredients, together with the base gravy, a curry can be cooked in minutes.

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by djrogers1 » Tue Feb 20, 2018 1:08 pm

I also understand you need a high heat gas hob to do it properly.
I have had good success using these recipes on an induction-heat electric stove top.
East Tennessee Chef Wannabe :shock:

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by Jewels » Fri Mar 09, 2018 2:54 pm

Thank you for taking the time with this - well organised recipe. Also now have a better understanding of caramelizing. One thing - I've been using tomato paste, instead of the tomato puree, thinking if diluted down would be the same. I'm finding though it gives the dish a little bit of a tomato sauce taste. I'll try the puree next time.

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by Cory Ander » Sat Mar 10, 2018 1:19 am

Hi Jewels,

I see you are in Australia. In which case, what Aussies refer to as "tomato paste" is what Brits refer to as "tomato puree". The Chat About Tomatoes/Tomato Paste section and, in particular, the Tomato Paste v Tomato Puree thread may help to clarify things (or may confuse you further!).

(Subsequent discussions on which brands of tomato paste/puree members use moved to new thread here)
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CA (aka Admin) :)

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by dannymccaff » Mon Jun 18, 2018 1:17 pm

Is there a reason that meat is put into the curry pre-cooked ?
Is it because it's quicker or does cooking meat with the curry change the flavour ?

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by pauly » Mon Jun 18, 2018 6:01 pm

There are probably several reasons that Bir's use pre cooked chicken. Speed, ease of storage, hygiene being amongst them, you may find this thread of help Pre Cooked Ingredients

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ewen
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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by ewen » Fri Jul 20, 2018 11:34 am

Found this very helpful as a starter to BIR cooking

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by Andyh » Sun Jul 22, 2018 8:44 am

Thanks for sharing this and boy does it look nice :thumbup:

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by 2fast2war » Fri Aug 03, 2018 12:27 am

Does cooking the spice separately provoke different results than just adding it to a typical, already liquid curry?

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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by Cory Ander » Fri Aug 03, 2018 9:46 pm

My understanding is that the essential oils in spices (i.e. the stuff that gives the flavour) are soluble in organic liquids (e.g. oil) rather than aqueous liquids (e.g. water). So frying them, in oil, is important to release their essential oils (and, therefore, their flavour). Hence, why spices are generally fried, in oil, at the start of the curry cooking process, rather than being added, to an aqueous medium, later in the curry cooking process. So, yes, the former gives a different result to the latter.
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Re: Typical British Indian Restaurant (BIR) Cooking Process

Post by melvin » Sat Aug 04, 2018 11:35 pm

very interesting thank you I have often wondered about what to do for preperation of the precooked meat. very insightful thanks

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