Thread: Hal's Muslim beef curry- with a classic British twist!

Originally Posted by sabang

I really liked the Lankan curries too. As I recall, they used a lot more coriander than mainland style curries.

Quite possibly, the only thing I remember is that they use a lot of fruit in their curries, which is delish.

Originally Posted by sabang

Apparently, there is no such thing as curry in traditional Indian cooking

Yep, we did however introduce the word gravy into their language.

Originally Posted by sabang

I think anglo food is like the English language- we can beg, borrow & steal from anyone we want, and after a while call it our own

Called progress

^
called conquest
very limited experience wit sri lankan food
curries i was underwhelmed by
but simple vegetable dishes were beyond belief good
the sambals and simple stuff were magnificent
curries more aromatic, less tasty thai style

but not an expert

It gives me great pleasure to announce that Mohamed Hali has once again returned to the kitchen and is currently endeavouring to produce this, which reminds me of a Malaysian take on an Indian curry (not rendang, obviously).



Selamat menjamu selera!

We antipodean folk on the other hand have developed an astonishingly wide variety of sophisticated healthy haute cuisine such as steak and prawns, steak and lobster, steak and moreton bay bugs, steak and oysters and the masterpiece fillet steak, topped with porterhouse steak and T bone steak, all served on a bed of rump steak, liberally drizzled with salsa di pomodoro.

You forgot to mention the meat pie and chiko roll mate. True balanced meal that.

Is that a beef massaman Hal?

Nice dish, a akin to Betty's hot pot with a kick.

Originally Posted by Joe 90

Is that a beef massaman Hal?
.

Similar, Chitty, but a massaman would be sweeter and would have slightly different ingredients. This is Indian style.

Anyway, it turned out really good (I added cinnamon and fenugreek, which always goes well with beef or lamb, and substituted coconut milk for yoghurt, so I used the Youtube recipe as a base, but it wasn't quite fusion tapas ).

Some of the ingredients.

As I've learned over the years, this is the key with most Indian curries: to get the onions dark brown but not burned. Here they're with a stick of cinnamon, and cumin seeds and garlic and ginger have just been added.

The colour of the sauce is exactly right (unlike something such as a vindaloo which is redder because of the dried chilies) and this is as the yoghurt is added for the last 10 to 15 or so.

Plated up and, although you obviously can't see it from the picture, it honestly isn't a million miles away from what I'd get in a restaurant (I actually prefer it with a chapati instead of rice though). Indian/Pakistani friends always told me to make sure the onions were dark brown for most curries, but I was always worried about burning them so I undercooked them. With Youtube being such a great resource though, I get it right more often that I get it wrong these days and other curries like vindaloos and daals are pretty easy.

^ Why didn't you just buy Bisto onion gravy?

Originally Posted by Reg Dingle

^ Why didn't you just buy Bisto onion gravy?

I'm not known as Mohamed Hali for nothing, you know?

Originally Posted by Reg Dingle

Why didn't you just buy Bisto onion gravy?

Tough crowd.

Originally Posted by hallelujah

Tough crowd.

Not me I just posted up a Tikki I made in the dinner thread the other night. I respect the scratch made. I was trying to pander to Dilly's inner trailer park genes.

He would love America.

Nice looking curry that!

It looks great to me Hal. Well done.

Originally Posted by hallelujah

I'm not known as Mohamed Hali for nothing, you know?

Halal lujah

Originally Posted by hallelujah

Mohamed Hali

Gaseous CLAYpots, off to fid a loo

Originally Posted by sabang

You forgot to mention the meat pie and chiko roll mate. True balanced meal that.

Throw in a snotblock for dessert

Originally Posted by hallelujah

I get it right more often that I get it wrong these days and other curries like vindaloos and daals are pretty easy

Looks quite good, Hal, well done. I love Indian food, but not the spicy stuff. Faves are Palak Paneer and Saag, and Tandori....nothing like good fresh Indian food.

Originally Posted by MarilynMonroe

Looks quite good, Hal, well done. I love Indian food, but not the spicy stuff. Faves are Palak Paneer and Saag, and Tandori....nothing like good fresh Indian food.

I am biased of course, but for me it’s hard to beat English Indian (Bangladeshi) food, or English Chines (Cantonese) food.
Let some other bugger do the cooking.

Your curries look very professional Hal.

Originally Posted by Switch

I am biased of course, but for me it’s hard to beat English Indian (Bangladeshi) food, or English Chines (Cantonese) food.
Let some other bugger do the cooking.

Yeah, If I had more time and a bigger kitchen I'd cook more. I do like cooking, just easier to take out sometimes.
English Indian is good... Cantonese is hit or miss depending on the place.. can be super greasy.
Lebanese food is really good in Canada. I've eaten at a few good Indian places here as well. I always like the International food best in Canada after travelling and living other places.

Originally Posted by MarilynMonroe

Yeah, If I had more time and a bigger kitchen I'd cook more.

Yeah, sure you would, fatso.

Originally Posted by MarilynMonroe

just easier to take out sometimes.

Just lazy.