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Gurkha Curry
Forum rules
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
Photos and discussions relating to a specific recipe to be posted in the associated recipe thread. Please start a new thread for a new (discrete) topic.
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Gurkha Curry
This is my first attempt at this dish, i have never tried one so i can't really state whether it is close to the taste or not, here goes i used a gurkha curry sauce recipe and then blended that smooth, use this for my base, then i used the same method as CA's Jalfrezi recipe.
i used 200ml-250ml Gurkha base and add around 50ml-75ml of JB's base or CA's base.
The resulting dish tasted vey warm and got a slight kick of heat and stayed there in the mouth for the whole of me eating the dish, which i absolutely loved, not sure whether the dish should be dry or saucy, anyway here it is. Served with a Coriander Paratha.
i used 200ml-250ml Gurkha base and add around 50ml-75ml of JB's base or CA's base.
The resulting dish tasted vey warm and got a slight kick of heat and stayed there in the mouth for the whole of me eating the dish, which i absolutely loved, not sure whether the dish should be dry or saucy, anyway here it is. Served with a Coriander Paratha.
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- Coriander paratha (1).jpg (188.19 KiB) Viewed 9239 times
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: Gurkha Curry
Like the look of the coriander naan, UF. Did you use one of the Gurkha recipes posted on this forum (posted by kimgary)?
CA (aka Admin)
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Gurkha Curry
I was going to use the curry sauce recipe but wasn't sure about the chilli sauce that is used in kimgarys recipe, so i went with this one:
[youtube]RVYLbwWf8UU[/youtube]
I then blended the sauce until smooth and used it as i would for a base and used some JB base just to get a little more depth of flavour in the dish.
The paratha is the frozen ones here
As soon as i place the frozen paratha on the hot pan i either add finely chopped onion mixed with finely chopped coriander leaves or finely chopped garlic or finely chopped anything really then once the paratha starts to bubble up i then flip over and cook for around 1-2 minutes checking by flipping over and then if not cooked enough flip it back over again.
The descriptions i have read nearly all say about chunks of onions, peppers and tomatoes so i used your Jalfrezi recipe method, i also have another recipe which has lamb mince added so that will be my next dish to try, will post results once cooked. Only one of my friends has tried this dish and his description was quite sparse but he did say about lamb mince in and quite hot and spicy but not too much, not sure if this is the same everywhere else, you know that regional thing lol.
[youtube]RVYLbwWf8UU[/youtube]
I then blended the sauce until smooth and used it as i would for a base and used some JB base just to get a little more depth of flavour in the dish.
The paratha is the frozen ones here
As soon as i place the frozen paratha on the hot pan i either add finely chopped onion mixed with finely chopped coriander leaves or finely chopped garlic or finely chopped anything really then once the paratha starts to bubble up i then flip over and cook for around 1-2 minutes checking by flipping over and then if not cooked enough flip it back over again.
The descriptions i have read nearly all say about chunks of onions, peppers and tomatoes so i used your Jalfrezi recipe method, i also have another recipe which has lamb mince added so that will be my next dish to try, will post results once cooked. Only one of my friends has tried this dish and his description was quite sparse but he did say about lamb mince in and quite hot and spicy but not too much, not sure if this is the same everywhere else, you know that regional thing lol.
- ScotchBonnet
- BIRD'S EYE
- Posts: 1653
- Joined: Sat May 23, 2015 6:54 pm
Re: Gurkha Curry
Would you add salt?
"There is no such thing as too much oil; just an insufficiency of naan".
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- PIMENTO
- Posts: 32
- Joined: Wed Nov 26, 2014 7:13 pm
Re: Gurkha Curry
Looks very nice, I have a chef starting work for me Monday who is ex-Ghurka, looking forward to picking his brain!
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Gurkha Curry
@scotchbonnet add salt to what ?
@mos hopefully you can start picking very soon lol
@mos hopefully you can start picking very soon lol
- Rusty
- BIRD'S EYE
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Re: Gurkha Curry
Looked very nice UF
Cheers Rusty
Cheers Rusty
The best day of the week to prepare onions for a base gravy is a Fryday
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Gurkha Curry
Cheers Rusty will be making another version soon
- steveparadox
- BIRD'S EYE
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Re: Gurkha Curry
Hey UF, that's a very nice looking Gurkha Curry and corriander naan!
When cooking Nepalese currys I'd reccomend trying out cardamom and curry leaves added early in the dish (after onion, garlic and ginger). Also, I make a nepalese style style mixed powder which has ground sezschaun pepper husk (nimur) in it that really gives it that nepalese flavour.
When cooking Nepalese currys I'd reccomend trying out cardamom and curry leaves added early in the dish (after onion, garlic and ginger). Also, I make a nepalese style style mixed powder which has ground sezschaun pepper husk (nimur) in it that really gives it that nepalese flavour.
- Bandit
- SERRANO
- Posts: 476
- Joined: Sat Jan 21, 2017 9:51 am
- Favourite Curries: Madras, Jalfrezi, Pathia, Ceylon.
Re: Gurkha Curry
looking good and thanks for all the info
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- CAYENNE
- Posts: 953
- Joined: Wed Mar 20, 2013 1:24 pm
- Location: West Midlands
Re: Gurkha Curry
No problem Bandit still working on this curry.
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