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Today at 08:29:37 AM by Bengali Bob
Views: 39 | Comments: 1
Probably my best rice dish to date. Can't say I've experienced anything like this quality from a TA/restaurant biryani. Almost perfect.
December 06, 2013, 03:00:48 PM by Naga | Views: 102 | Comments: 2
OK, so I haven't made it just yet!
But in order to make it according to spec, I have to make Chewy's Red Masala Sauce, and in order to make that, I need some Kashmiri Masala paste.
I haven't had a jar of Patak's Kashmiri paste in the house for a good while, and I didn't fancy a 30-mile round trip just to pick one up at a West End Asian grocer's. So I was going to have to make this paste myself if I wanted to pay proper respect to CH's Elaichi NIS.
I remembered that a former member had posted up a video recipe of this paste, so I thought I would have a go at it. I shouldn't have bothered - I didn't fancy it. Maybe I went wrong somewhere, but, in any case, it was back to the drawing board.
After an extended internet search, I came across a Kashmiri Masala Paste recipe that looked as if it might do the job - it was on a curry blog written by a guy called Chris Chedgzoy.
So I made this up (and it was out with the cutting attachment of the stick blender, the mortar and pestle, and the sieve for the second time today!) and followed the written recipe. I used three tablespoons of vegetable oil and only a miserly 70ml water as no amounts for these liquid ingredients were noted in the recipe. I also added a half-teaspoon of natural liquid red colouring to lift the brownness of the resulting paste a bit and covered the paste with a little fresh oil before refrigerating. What do you know? I think it's pretty good!
Having nothing handy to directly compare it against, I can't say if it's in any way a clone of the Patak's product, and my memory fails me as to the exact flavours of the commercial paste. I do remember it was hot, hot, hot though!
Roll on dinner-time!
December 04, 2013, 07:55:57 PM by Naga | Views: 194 | Comments: 9
Prompted by new member daaleater's introductory thread, I felt compelled to try this dish out (although it doesn't seem to be the Lamb Kasoori that daaleater was in search of).
After a quick scout around the net, I settled on VahRehVah Chef Sanjay Thumma's Chole Kasoori Methi video recipe, substituting lamb (cooked according to Mick Crawford's latest recipe) for the chole. It definitely wasn't BIR, but I thought it deserved a try-out anyway.
As my blender is currently broken, I had to resort to preparing the three pastes - chilli, nut/seed and masala - using the chopper attachment of my stick blender. Actually, it worked quite well and produced coarse pastes which, as far as I could make out, was just what the recipe demanded.
I had to guesstimate many of the ingredient quantities, because although there is a written list to accompany the video, it didn't exactly match the quantities used by the chef.
Also, it cooked a little slower on my old gas cooker than in the video, but then everything generally takes a little longer so it wasn't too much of a problem.
The ingredient guesstimation gave me a little problem at the "add water" stage as I probably added a little too much water in one go. In retrospect, it would have been better to resort to the BIR technique of adding a little gravy at a time and cooking it down. As it turned out, that's just what I did, instead of covering the pan as instructed.
Just before adding the pre-cooked lamb, I tasted the gravy to check the seasoning. It needed a little more salt, but that wasn't all it needed. It needed flavour! Despite all the freshly ground spices and chilli paste, it was pretty bland. But help was at hand - when I pre-cooked the lamb, I wisely reserved the spiced oil for my base gravy and froze the lamb gravy in 2-tbsp portions. So I took a frozen portion out of the freezer and dunked it right in the curry sauce. After adding the lamb and a good pinch of fresh coriander, it tasted a whole lot better. Good enough to make again, I think, but I'll try a BIR approach the next time.
In the meantime, I've still got the other half of the curry resting in the fridge for tomorrow - happy days!
Pages:  2
Re: My Naan Bread Quest Is Over by Unclebuck
[Today at 10:03:58 AM]
Re: My Naan Bread Quest Is Over by Unclebuck
[Today at 09:59:06 AM]
Re: Tonight's Dinner: Curryhell's Elaichi NIS by Naga
[Today at 09:30:49 AM]
Re: Chicken achari biriyani by loveitspicy
[Today at 09:22:06 AM]
Chicken achari biriyani by Bengali Bob
[Today at 08:29:37 AM]
Re: who wants to meet for a curry ? by Bengali Bob
[Today at 07:56:00 AM]
Pure Basmati Rice by rakhikatare
[Today at 06:14:21 AM]
Basmati Rice by rakhikatare
[Today at 05:37:08 AM]
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