• September 19, 2019, 09:22 PM
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Messages - Naga

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1
Pictures of Your Curries / King Prawn Ceylon
« on: August 26, 2019, 08:46 AM »
I bought half a kilo of large prawns at the weekend with the intention of enjoying a nice, hot, saucy curry based on the tried and tested Chicken Ceylon recipe I habitually use. (I suppose I really should start calling it a Sri Lankan curry, although, in truth, I wouldn't know what a typical Sri Lankan curry would taste like.)

So after 30 minutes of shelling and de-veining the prawns, I was left with enough large prawns for 2 meals. I think I probably need some practice in the de-veining department as the cooked prawns ended up looking like miniature pink tyres! They tasted and texture was fine, though.

Incidentally, I made a stock for a seafood paella with the shells which I fried off with onion and carrot and boiled for 20 minutes in 500ml water. I blitzed the stock and strained it through a fine sieve and again through a very fine reuseable coffee filter.

Long-time members will be aware of my fondness for this particular recipe and, because my good lady wife is neither fond of prawns nor hot curries, it was going to be mine, all mine! :)

The only addition I made to the standard recipe was a heaped tablespoon of chilli, coriander and garlic paste which is based on Chewy's recipe and made with a handful of eye-wateringly hot bullet chillies, a large bunch of fresh coriander and half a large bulb of garlic all blitzed together in sunflower oil.

It was really good, and the best news is that I have the other half in the fridge to look forward to.


2
...are we talking home cooked or something like sharwoods pre cooked...

Aldi date-expired blister-pack of 8 pre-cooked poppadoms found hiding in the depths of the curry cupboard. I scoffed half the onions last night with a spoon and the rest for lunch today with cheese Doritos. Classy or what?

...Loveitspicy’s credentials were impeccable,..

Aye, they were! I always enjoyed reading Rich's posts and his recipes were spot-on too. Sadly missed, like many others of his ilk.

3
I was having a flick through my curry recipes last night and came across Rich's Chicken Chasni recipe. The happy memories of a deliciously hot, sweet, creamy curry came flooding back and made up my mind for me. It was Chasni tonight!

I should have known to check my curry supplies before taking the decision. A major clue would have been the out-of-date poppadoms I opened to mop up my spicy onions. A best before date of April 2019 sounded OK right up until I took a soggy bite. Ho hum. I resorted to a teaspoon to demolish the spicy onions.

A further check of the cupboard revealed the absence of orange food colour, mango pulp and evaporated milk. The food colour wasn't a problem, and I substituted Geeta's mango chutney for the mango pulp and a lump of soft brown sugar to add sweetness in place of the evaporated milk.



The result was - delicious! Not quite Rich's Chasni, but almost! Really enjoyed it again. It's funny how favourites just drop from memory. So many curries, so little time!

4
I'm going to give this one a go. A change is as good as a rest, after all!

5
If you spend £40 or more with https://www.theasiancookshop.co.uk/ they'll ship to Spain for £13.45.

It's a bit of a premium, but at least you can order spices and pastes etc. to keep you going for a good long while.

More expensive is https://www.spicesofindia.co.uk/ which charges £20.95 for orders under £50 and £16.95 for orders over £50.

There may be others.

With regards to other pastes, I make my own Kashmiri Paste using this recipe and you can find a Balti Paste recipe here. That last website - http://www.cook4one.co.uk/c2/index.html - has more paste and spice blend recipes and lots of other good stuff too. Recommended!

6
I often freeze leftover stock in ice-cube trays then chuck the cubes into a decent ziplock freezer bag. The frozen stock cubes are exellent for adding flavour to subsequent meals. I should add that before freezing I reduce the stock on the hob until it forms a thickish paste.

7
Grow Your Own Spices and Herbs / Re: curry leaf import
« on: June 22, 2019, 08:31 AM »
Sprouting? Hoho! It's still a twig - but a bigger, bushier twig! It's looking very healthy, but it'll be next year before I take any harvest. Luckily, I have a large bag of curry leaves which will keep me going.

8
Pictures of Your Curries / Re: Murgh Makhani
« on: June 10, 2019, 08:03 AM »
Cheers again UF! It's always good to get some feedback from members.

It's still a firm favourite in my household and friends love it too. It's always in demand on curry nights!

9
Pictures of Your Curries / Re: Murgh Makhani
« on: June 09, 2019, 10:18 AM »
Thanks for getting back to me. :)

10
Pictures of Your Curries / Re: Murgh Makhani
« on: June 09, 2019, 10:01 AM »
Intrigued by the colour of the curry UF. Mine's always comes out as red as a red thing.

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