• June 15, 2019, 10:22 PM
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1
Pictures of Your Curries / Re: poppadoms
« Last post by mickyp on Today at 07:24 PM »
Lol, got nine chicken fillets worth of blades tikka tomorrow marinating away
2
Pictures of Your Curries / Re: Garlic Chilli Chicken Tikka TAZ
« Last post by Sverige on Today at 04:11 PM »
Great looking curries UF and interesting precook technique. Thanks for posting  8)
3
Just Joined? Introduce Yourself / Re: HI
« Last post by Peripatetic Phil on Today at 12:18 PM »
OK, I shall be interested to learn how it turns out.  To my taste, too much tomato can literally ruin a curry, so I am always careful not to add too much. If you're interested in trying another recipe in the future, my "baseless (chicken) bhuna" is here.

** Phil.
4
Just Joined? Introduce Yourself / Re: HI
« Last post by EP_Manch on Today at 11:37 AM »
thanks Parapetic Phil,

I followed Dan Toombs recipe and although you are correct in being a dry curry it still has a sauce (or so i believe).  Ok I will leave it for tonight as its not totally unpleasant and could well be ok I am just super critical of my own work
5
Pictures of Your Curries / Re: poppadoms
« Last post by Peripatetic Phil on Today at 11:30 AM »
"Grandad, can I blow out the poppadoms now ?!".
6
Just Joined? Introduce Yourself / Re: HI
« Last post by Peripatetic Phil on Today at 11:29 AM »
Not to my mind — you would need to add a relatively large volume of onion/ginger/garlic gravy, in which case you may as well start again and this time be far more modest with the quantity of tomato (in any if its forms)  included.  Incidentally, to my mind a bhuna does not really have a "sauce" — it is (or should be) a fairly dry dish.

** Phil.
7
Pictures of Your Curries / poppadoms
« Last post by mickyp on Today at 11:17 AM »
Grandsons birthday party, he likes em
8
Just Joined? Introduce Yourself / Re: HI
« Last post by EP_Manch on Today at 10:32 AM »
Thanks MickyP  :)

Just a quick question.  I am doing a bhuna tonight and already pre-made the sauce but its a tad too tomatoey but not horrendously so.  Is there a method to tone done the tomato taste a wee bit ? 
9
Pictures of Your Curries / Re: Garlic Chilli Chicken Tikka TAZ
« Last post by livo on Today at 09:25 AM »
That looks the goods UF. You are making me feel really bad about not cooking curry.
10
Pictures of Your Curries / Garlic Chilli Chicken Tikka TAZ
« Last post by Unclefrank on June 14, 2019, 09:53 PM »
I used 1 frozen block green chilli puree around 1 tbsp, pre-fried peppers and onions using oil brushed lightly on a baking tray, onions and peppers, methi and bhaji oil just enough to give the ingredients a little shine mix well, then just roasted in oven until charred and frozen, tikka is a new recipe i am trying with different dishes.

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