Medium BIR Curry.
The dish in question is a medium BIR curry, which is characterized by its balanced flavour profile that appeals to a wide range of palates. Originally developed as a medium spiced dish before the heat of the BIR (British Indian Restaurant) curry started to develop such dishes as Madras, Vindaloo. Tindaloo and Phall which was in effect the beginning of the curry boom.
This particular Indian cuisine curry is crafted to provide a medium level of heat, making it suitable for those who enjoy a bit of spice without overwhelming their taste buds. The use of a variety of aromatic spices and herbs contributes to its rich and complex flavour, ensuring that each bite is both satisfying and enjoyable.
In preparing a medium BIR curry, a careful selection of ingredients is essential. Fresh vegetables, tender meats, or legumes are often combined with a blend of spices such as cumin, coriander, and turmeric, which form part of the mixed powder along with a base of onions, garlic, and ginger forming part of the BIR gravy. The cooking process typically involves sautéing these ingredients to release their natural flavours, including the addition of base tomato to create a luscious sauce. This method not only enhances the taste but also allows the spices to meld together harmoniously.
The medium BIR curry is often served with a variety of accompaniments, such as basmati rice or naan bread, which complement the dish and provide a satisfying meal. Its versatility makes it a popular choice in many Indian restaurants, appealing to both those who are new to Indian cuisine and seasoned enthusiasts. The careful balance of spices and the inviting aroma of the curry make it a delightful option for any dining occasion, whether it be a casual meal or a festive gathering.
The links included below take you to our specific spice brands and downloadable recipe cards. All of our BIR curry recipes are also available in our recipe books.
Ingredients:
2 tablespoons of vegetable oil
2 teaspoons of ghee
1 teaspoon of garlic paste
3 tablespoons of base tomato
2 teaspoons of mixed powder or enhanced mixed powder
¼ teaspoon of extra hot chilli powder
1 teaspoon of kasuri methi
300ml of base gravy
¼ teaspoon of salt
10 pieces of pre-cooked chicken, or 8 pieces of pre-cooked chicken tikka, or 10 pieces of pre-cooked lamb, or 8 pieces of pre-cooked lamb tikka, or 150g of base vegetables, or 24 of size 90/120 prawns, or 4 of size 6/8 prepared king prawns
2 tablespoons of fresh coriander, chopped
½ of a tomato, chopped coarsely
Method:
- Place a frying pan on a medium heat, add the vegetable oil and ghee, and heat up.
- Add the garlic paste and cook for 30 seconds while stirring.
- Add the base tomato and cook for 30 seconds while stirring.
- Then add the mixed powder, kasuri methi, extra hot chilli powder, and salt. Stir in and cook for 30 seconds.
- Increase heat to high, add 150ml of base gravy and cook, stirring regularly for 2 minutes.
- If using chicken, chicken tikka, lamb, lamb tikka or vegetables add here, stir again, and cook for 2 minutes, otherwise skip this stage.
- If using king prawns, add here and stir in, otherwise skip this stage.
- Cook for 1 minute, then add the coriander and remaining base gravy. Stir in and cook for a further 2 minutes.
- If using prawns, add here, stir in and cook for 1 minute, otherwise skip this stage.
- Reduce heat to medium. Add the tomato, stir and leave to cook for a further 2 minutes.
- Stir and scrape the sides of the frying pan to mix the caramelised sauce back in. Stir and serve garnished with a few coriander leaves.
- Enjoy your medium BIR curry.
