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Welcome to Curry Recipes Online.

Welcome to the biggest curry recipes related discussion on the net today. Come on in to learn about indian restaurant style curry recipes, we have it all from secret curry sauce recipes to indian restaurant reviews. You can learn everything about curry recipes and indian takeaway cooking here.

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August 28, 2014, 11:49:37 AM by jb | Views: 468 | Comments: 18

I have some different base gravies at the moment,two I've made and two are genuine base gravies from take-aways.I thought it would be interesting to make a standard madras with each of them and see how they compare in taste.

The base gravies were..

Little India base(I made this from CBM'S video)

Base gravy I got from a restaurant/takeaway(Essex base) on this thread...

http://www.curry-recipes.co.uk/curry/index.php/topic,12923.0.html

Base gravy I recently made on my lesson(Jb's base gravy)

Base gravy I was given by the chef on my lesson.



Little India base...



Base gravy from given to me on my lesson...



Jb's base gravy...



Base gravy given to me from local Restaurant/Takeaway(Essex base)







August 26, 2014, 12:40:39 AM by RobinB | Views: 319 | Comments: 5

Chicken Vindaloo made with the rajver base a couple of nights ago.
Bengali Bob
August 23, 2014, 11:29:52 AM by Bengali Bob
Views: 219 | Comments: 8

Tandoori pork chop



Found one. 1 kg tubs of the mighty Laziza pastes do exist, hurray! Don't think they work out much cheaper than buying several of the smaller size though.




Decent sized portion of meat for a starter.  Two chops would have been greedy. KTC green chilli sauce.  Not decided on the taste yet, but it does have a lovely olive green colour.


Smoked pork fillet, served with spicy apple fritters



Up there with lamb chops as my fav starter.


South indian fish curry (sardines)



Two tins.




Done. Shown cool.




For later, with a garlic tarka.




Ready to be served. Really pleased how this one turned out.  Possibly my best tasting trad dish to date.  Surprisingly not an overly fishy taste. Nothing particularly unusual recipe/technique-wise. A little coconut oil with the veg oil to start. Just turmeric, deggi mirch and gm for the powdered spices.  Whole clove, green cardo seeds, bay, cassia, curry leaf, bullet chill.  Cracked black pepper and coriander to finish.   The garlic tarka added great depth.   


Rob  :)
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