Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Gav Iscon on January 20, 2013, 04:32 PM
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Hi all,
I've been on here for about a year and finally after reading hundreds of posts (some good, some bad, some not necessary imho), I have decided to take the plunge. I've decided to follow Dipuraja's route (with a few tangents) as after a lot of reading I think its a good one to start with for a beginner like myself. I intend to post regularly in this thread with my curry journey. (If it should be moved to another board then please move it).
Bought all the required spices (and even a curry pan) mainly from the Chinese cash and carry I use as they always seem the cheapest and supplemented them along with the pan from MA brothers in Newcastle. Great shop in my opinion with helpful staff.
So following Dipurajas Base gravy (as posted by CA)
Dipuraja's Base Recipe (http://www.curry-recipes.co.uk/curry/index.php/topic,4375.msg40013.html#msg40013)
I borrowed a 7 litre pan from work and doubled the amounts and set to work.
The only difference was that I added a red pepper as well as the green one and the tinned tomatoes were chopped ones.
I cooked it about 15mins longer on both stages as I really should have cut the carrots smaller as they were still a bit firm.
I left the lid on whilst cooking but after blending it was about the consistency of Lentil soup so I added a pint of water figuring if it goes a bit runny, it'll reduce when cooking the curry's.
It reminds me in taste of carrot and corriander soup and I just put a small bunch of fresh in at the beginning including the stalks so I hope I haven't put to much in.
Tomorrow night I'm going to have a go at Chicken Ceylon following Dip's Madras recipe and adding coconut powder near the end (which reading quickly is the difference between CA's Madras and Ceylon)
Here's the before and after photos of the finished base.
(Note to Self)
Need a better blender. Just about burnt out old faithful blending it down. ;D ;D
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looks good Gav, looking forward to some more pix.
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Sounds like a plan. Made CA ceylon again this weekend and it always pleases my sweet toothed lot.
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Sounds like a plan. Made CA ceylon again this weekend and it always pleases my sweet toothed lot.
It is the wife's favourite . Sat in many a restaurant deciding on a meal and willing to try something new, sending the waiter away because she hasn't quite decided and finally its Mixed Kebab and Chicken Ceylon - again
More to follow with photos. :)
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Double posting
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Good post Gav Iscon. Good luck on the journey. Look forward to the updates ;)
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Tonights curry (my first) will be Chicken Ceylon. I pre-cooked some chicken today using Dip's recipe although I couldn't work out the G/G marinated in yoghurt bit so I put the G/G in some yougurt and then just put the lot in which was a bad move in my opinion and probably the wrong thing to do. Next time the Yoghurt gets the heave ho. Anyway the chicken tastes OK and is still moist. I was also at the Indian store this morning and decided I'll do Dip's Sheek Kebabs so I bought 500g lamb mince and have prepared it ready for cooking. Photos are Sheek Kebab mix, Chicken cooking and Chicken cooked. Roll on tonight.
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Gav I can't believe it took you a year to take the plunge! :o
Looks like you're well on the way now though. Hope it goes well.
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Gav I can't believe it took you a year to take the plunge! :o
You're right, you're right. I have spent the last 30 years eating them all over Britain though :D There's a lot of reading to get through for a curry beginner with some delicious looking photo's.
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I'm looking forward to pics of tonights food :P
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I'm looking forward to pics of tonights food :P
Yep.. More porn later please. ;)
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First Attempt
I did the Sheek Kebabs in foil but I think they would have looked better if they had been grilled. That said they were really nice and I'll certainly do them again.
I made enough curry for 6 massive portions in my new pan. I doubled the ingredients and when I tasted it it was very hot, more than I'm normally used to with Ceylon so I ended up with 9 ladles of base in, in an attempt to cool it down a bit. The missus who likes hers a bit hotter thought it was lovely as did the daughter. It definitely was as good as any takeaway one I've had.
I served it with plain cooked basmati with a bit colouring in done in one of our 20 odd year old trusty rice cookers.
Tomorrows effort will be a traditional style Biriani with a vegetable sauce.
Photos are curry simmering in pan, sheek kebab and plated curry. Apologies for the slight blur as they were taken on my phone.
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Doesn't look too shabby at all. ;) get yourself some big boy's 8mm square profile skewers. You won't regret it :D
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Doesn't look too shabby at all. ;) get yourself some big boy's 8mm square profile skewers. You won't regret it :D
I was looking at the skewers today in the Indian shop I've been using. Might be my next purchase.
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Doesn't look too shabby at all. ;) get yourself some big boy's 8mm square profile skewers. You won't regret it :D
I was looking at the skewers today in the Indian shop I've been using. Might be my next purchase.
http://www.curry-recipes.co.uk/curry/index.php/topic,8649.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8649.0.html)
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What about this
http://www.ebay.com/itm/Roller-Dog-Commercial-12-Hot-Dog-5-Roller-Grill-Cooker-Machine-RDB12SS-/200878281813?pt=LH_DefaultDomain_0&hash=item2ec5475455 (http://www.ebay.com/itm/Roller-Dog-Commercial-12-Hot-Dog-5-Roller-Grill-Cooker-Machine-RDB12SS-/200878281813?pt=LH_DefaultDomain_0&hash=item2ec5475455)
;D ;D ;D
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With
Postage:
US $85.00 (approx.
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Not that I would get one of course but I would probably get it off my head of the missus if one crossed the doorstep. At least with a set of skewers its a fair fight. ;)
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Not that I would get one of course but I would probably get it off my head of the missus if one crossed the doorstep. At least with a set of skewers its a fair fight. ;)
Get 8 skewers. Makes sense. 4 each also = fair fight ;)
Joking aside I ended up getting 4 more as 8 is just right.
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[size=78%]I was looking at the skewers today in the Indian shop I've been using. Might be my next purchase.[/size]
You could just grill them like a sausage without the need for skewers. ;)
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[size=78%]I was looking at the skewers today in the Indian shop I've been using. Might be my next purchase.[/size]
You could just grill them like a sausage without the need for skewers. ;)
They cook better on skewers. Cook from inside as well as outside so you do not need to do them for so long and they do not dry out as much.
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[size=78%]I was looking at the skewers today in the Indian shop I've been using. Might be my next purchase.[/size]
You could just grill them like a sausage without the need for skewers. ;)
They cook better on skewers. Cook from inside as well as outside so you do not need to do them for so long and they do not dry out as much.
You've just reminded me that I must try stuffing some kebab mix into some sausage casing/skin one day to see how they turn out!
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Here's tonights offerings. A 'traditional style' chicken biryani with a vegetable sauce. I've wanted to try the layer type Biryani for ages now and after looking at a few recipes I decided on this one as it seemed easy for starting off with plus it was on the Currylicious calender my missus had that we got on the cheap through the link below. I used red birds eye chillies instead of green chillies as well as they seem to be multiplying in my fridge drawer.
Recipe here.
http://titlisbusykitchen.com/archives/chicken-biryani (http://titlisbusykitchen.com/archives/chicken-biryani) (shes mental ;D)
I accompanied it with Dip's biryani sauce for which I increased the chili powder as we prefer the sauce with a bit more kick and precooked what veg was in the house which was broccoli, couple potatoes, carrot and some mushrooms. i also chucked in some left over cabbage and the pre-cooked onions from the biryani which were supposed to go on top. Both myself and the missus and the daughter have gave it the big thumbs up. I would have quite happily paid for it in a restaurant (even though I cooked it myself). We've got a few people coming round in a couple of weeks so along with yesterdays sheek kebabs, its now on the list.
I froze the left over base today which I had doubled up when I made it. I probably got about 22 - 300ml portion out of it all together which is far more than I thought I would initially get. Once I've worked my way through those, Cory Ander is next on the hit list, Can't wait.
Photos are Veg sauce, Chicken Biryani and plated meal.
And before some people pick it up, yes I do have a favourite fork. :)
And my 'Zeeshan International' (stamped on the bottom) ?6.99 curry pan is excellent.
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Digressing a bit, what would you class as a standard size take-away portion. Most of the ones round where I live do the 197 x 105 x 49mm ones as a standard size portion (foil1) but I have been to ones (usually in smaller towns were they hold the monopoly) which do the smaller ones as a standard size (foil2)?
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Main course in the larger, side-dishes in the smaller.
** Phil.
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...they do not dry out as much.
I can't say that I have ever had that problem RD, I suppose it would depend on how thick they are made prior to cooking.
You've just reminded me that I must try stuffing some kebab mix into some sausage casing/skin one day to see how they turn out!
I reckon that would work very well indeed!
Digressing a bit, what would you class as a standard size take-away portion. Most of the ones round where I live do the 197 x 105 x 49mm ones as a standard size portion (foil1) but I have been to ones (usually in smaller towns were they hold the monopoly) which do the smaller ones as a standard size (foil2)?
I agree with Phil, the long tin is usually for mains or large rice, the other is for standard rice and sides.
The biryani looks fantastic, it's a dish I quite enjoy. I normally have a lamb biryani but swap the veg curry for a sag paneer cooked without cream, a formidable pairing in my opinion.
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The sausage idea, i have already made Chicken Tikka, Keema, Chicken Balti, Lamb Tikka and Chilli Chicken all tasted quite nice from what i can remember, was a bit a go.
Come to think of it the Keema was excellent, made these when i have darts night was so a little drunk.
Got a few friends that are butchers and one that used to test the meat for human consumption, so he used get me all the new meat stuff including Balti Sausages which we had at Reading Festival one year.
I used the attachment for the Kenwood
http://www.amazon.co.uk/Kenwood-A950-sausage-adaptor-attachment/dp/B0000BVBCC (http://www.amazon.co.uk/Kenwood-A950-sausage-adaptor-attachment/dp/B0000BVBCC)
Got mine for around 25 GBP mark from some warehouse that was having a sale. Works quite well.
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Missus decided she wanted a Chicken Korma for which I found hard to believe as she normally wouldn't entertain one. Then came the request to put some extra chilli powder in. Anyway I made it as in Dips recipe doubling the amounts and also added a teaspoon of chili powder. It was probably the best korma I've had up to now although my korma experiences usually consist of dipping a piece of my nan in my sons korma. It was served with plain basmati and is pictured below.
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Here's my next batch of cooking. Onion Bhajis using the No Fuss Onion Bhaji recipe. The first ones I tried to ball with the spoon broke up but once I just used my hands they were fine. Warmed them up in the oven and they came out fantastic. Even the missus who normally doesn't like them (????? :o) enjoyed them. I also made some Tandoori lamb on my new skewers under the grill using Dips marinade and this also was delicious.
Next came CA's base and from that we did a double batch of CA's Jalfriezi and CA's Korma (with a teaspoon of chilli powder added) and both were really good.
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On a roll and looking good Gav. Those bhajis look very red though. I think it is the photo. ;) never known anyone put red colour in bhajis yet but always a first time. Did you reheat them from cold in the oven? I can never get them as crisp again when I do this.
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On a roll and looking good Gav. Those bhajis look very red though. I think it is the photo. ;) never known anyone put red colour in bhajis yet but always a first time. Did you reheat them from cold in the oven? I can never get them as crisp again when I do this.
They are indeed red. I was also looking at dips Onion Bhaji recipe at the same time and his had a bit of orange added for which I picked up the wrong tub. Still they were really good and I'm doing some more tomorrow. I heated them in the oven at 180
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On a roll and looking good Gav. Those bhajis look very red though. I think it is the photo. ;) never known anyone put red colour in bhajis yet but always a first time. Did you reheat them from cold in the oven? I can never get them as crisp again when I do this.
They are indeed red. I was also looking at dips Onion Bhaji recipe at the same time and his had a bit of orange added for which I picked up the wrong tub. Still they were really good and I'm doing some more tomorrow. I heated them in the oven at 180
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Hahahaha. My hat off to you Sir for admitting that 'error'. Re the crisping mine have normally also been frozen then defrosted which also does not help I don't think. They're A1 fresh out of the fryer though and a couple normally bite the dust when nobody is looking.
I'll freeze a couple then report back on the reheat as to the difference. As for the couple biting the dust fresh out the fryer, is that not part of the male species genetic makeup? ;D ;D
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Decided tonight on Chicken Jaipuri http://www.curry-recipes.co.uk/curry/index.php/topic,11591.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11591.0.html) and basically stuck to the recipe although added some chopped red pepper to the tomato and also some extra chili powder. Was a bit wary when I first tried it but after a couple of spoonfulls, we both decided it was lovely and it'll be definitely be done again. Washed it down with a couple of bottles of Grimbergen. Very nice.
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Decided tonight on Chicken Jaipuri http://www.curry-recipes.co.uk/curry/index.php/topic,11591.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11591.0.html) and basically stuck to the recipe although added some chopped red pepper to the tomato and also some extra chili powder. Was a bit wary when I first tried it but after a couple of spoonfulls, we both decided it was lovely and it'll be definitely be done again. Washed it down with a couple of bottles of Grimbergen. Very nice.
Glad you enjoyed it.. I was given this to do in the test of the month thingy. Yours looks lighter in colour than mine but probs down to photos on here etc.. I thought it too mild for me but very fragrant and missus and other Saturday regulars gave it the thumbs up. ;) on menu again for tomorrow.
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Glad you enjoyed it.. I was given this to do in the test of the month thingy. Yours looks lighter in colour than mine but probs down to photos on here etc.. I thought it too mild for me but very fragrant and missus and other Saturday regulars gave it the thumbs up. ;) on menu again for tomorrow.
Thats why I put 2 heaped teaspoons of chilli in the mix but I would have still had it hotter. Still very nice though. Chicken Jaflon again at work tomorrow night. Can't wait.
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Washed it down with a couple of bottles of Grimbergen. Very nice.
Very appetising looking curry. May have to hot my takeaway remnants up from last night now. Excellent accompliment with the Grimbergen too :). Although i do prefer the Leffe as my staple beer, followed by one or two 8% -9% little numbers. A real good one is triple karmaleit :P
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Very appetising looking curry. May have to hot my takeaway remnants up from last night now. Excellent accompliment with the Grimbergen too :). Although i do prefer the Leffe as my staple beer, followed by one or two 8% -9% little numbers. A real good one is triple karmaleit :P
I discovered Grimbergen last year in France. I normally drink beer and find that after a few days of drinking French lager, it becomes like drinking battery acid so I tried the Grimbergen and its fantastic. Everyone whose tried it thinks its great as well. I'll have to try a couple of Leffe again with a curry, sounds like another match made in heaven. Has a recommended beer/lager accompaniments thread been done yet because there's some really nice ones out there now? My local restaurant of choice gave me a bottle of King Cobra after we had our Christmas Dinner there (again) and that was really good. Just looking on Google and its brewed in Belgium. With regards to Grimbergen and Leffe I'm not sure of the difference between an Abbey Ale and a lager as I think the Abbey Ales are to me like 'Premium' Lagers.
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For lunch the other day I tried Titlis Busy Kitchen's Egg and Potato Curry (http://titlisbusykitchen.com/archives/spicy-egg-potato-curry-dimer-dalna) as I've always loved curried potatoes of any sort along with eggs (of any sort). I used a couple of birds eye chillis instead of chili powder and also chucked in a tin of chick Peas (for which I can eat like sweets :P) It turned out quite nice for a lunch and I served it with my first attempt of Pilau rice for which I added a bit to much ghee (and over did the red food colouring) so it was slightly greasy although tasted great. Tonight, I'm going to try the South Indian Garlic Chicken but with some smoked garlic I picked up in the Galloway Smokehouse in Dumfries and Galloway. It smells gorgeous. Along with this I'm doing Dips Bombay Potatoes and some Pilau rice. If the wife likes it I could be posting the results tomorrow and if not, probably tonight :).
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Tonights effort with the last of my CA base was South Indian 'Smoked' Garlic Chicken (http://www.curry-recipes.co.uk/curry/index.php/topic,11119.0.html) with Dips Bombay Potatoes and mushroom pilau. I had to add some extra chicken as my son decided he would eat with us. I thought the curry was lovely (could have been a bit hotter for me though) but the missus said it was a bit to tomato'ee for her. The Potatoes were as good as my local and the rice for a second attempt was fine. The smoked garlic was lovely but I don't really know how much difference it gave the dish. I'll definitely do the curry again but next time it'll have to be at work. This site is the mutts nuts :)
Will have to make some more base next week and I'm thinking of trying either Taz's or the Glasgow one.
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Tonight's effort and a request from the missus as its her favourite, was Chicken Ceylon. Using CA's base and recipe, I made a double amount and instead of using all coconut powder, I used half powder and used some creamed coconut (about an inch of block). Verdict, the best I've done yet and was as good as a TA one. I made Pilau rice but put a tad too much ghee in which means it should be perfect next time. Anyway here's the photo. Looking at the colours it should look a little darker.
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Man! I'm suddenly very hungry! Nice!
:)
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Well done Gav! My first attempt making a ceylon, was with taz base and using stephen lindsays' recipe. I was absolutely ecstatic. That one does indeed make me hungry.
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Well done Gav! My first attempt making a ceylon, was with taz base and using stephen lindsays' recipe. I was absolutely ecstatic. That one does indeed make me hungry.
This is a favourite with my lot.
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This is a favourite with my lot.
Being married for quite a few years now, I've sat many a time in a restaurant whilst the missus is reading the menu like its the latest thriller and sending the waiter away because she hasn't decided. Eventually he comes back and its Mixed Kebab and Chicken Ceylon yet again. :-\
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This is a favourite with my lot.
Being married for quite a few years now, I've sat many a time in a restaurant whilst the missus is reading the menu like its the latest thriller and sending the waiter away because she hasn't decided. Eventually he comes back and its Mixed Kebab and Chicken Ceylon yet again. :-\
There is something about women and coconut curries. ;)
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This is a favourite with my lot.
Being married for quite a few years now, I've sat many a time in a restaurant whilst the missus is reading the menu like its the latest thriller and sending the waiter away because she hasn't decided. Eventually he comes back and its Mixed Kebab and Chicken Ceylon yet again. :-\
There is something about women and coconut curries. ;)
You obviously don't know my lass. ;D ;D
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Well done Gav! My first attempt making a ceylon, was with taz base and using stephen lindsays' recipe. I was absolutely ecstatic. That one does indeed make me hungry.
Gav that looks virtually identical to my Ceylon. I actually made one last night, it's a staple I keep coming back to.
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Wife's away so I made my current favourite, Chicken Jafflong http://www.curry-recipes.co.uk/curry/index.php/topic,8676.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8676.0.html) Had it with a shop nan and also a couple of poppadoms done in the microwave. The rice was a batch I had in the freezer. I did add some red pepper along with the green pepper stated.
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I'm enjoying your journey almost as much as you. Some fine looking dishes being cooked ;)
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The rice was a batch I had in the freezer.
Holy Cow! :o
You don't do half measures on the food colourings do you? ;D
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The rice was a batch I had in the freezer.
Holy Cow! :o
You don't do half measures on the food colourings do you? ;D
It was from the first batch of Pilau I ever made and I did go a bit OTT with the colourings hence the 'radioactive look'. The one on the ceylon furthur back is a better attempt and the next one will be even better. :) . Still tasted nice though.
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Being full of cold I decided to up the heat stakes and make my first Vindaloo. I used CA's version, doubled up as it was for the whole family, with the only difference being slightly less than double the chilli powder and I added a pinch of Methi leaves and also used some tinned potatoes as when I was buying stuff for work in Lidl, they had a reasonably sized tin of new potatoes for 15p. I've had Vindaloo a few times in the past in various places and I have to say this was the best one yet. I'm sitting here still feeling that lovely chilli warmth I get after a good curry. It was served with my normal fragrant pilau I make with the colour turned down from previous attempts, a shop nan and a couple of poppadoms done in the microwave.
Oh and as a footnote, its chicken as always. Reading Spicy's previous post has got my meat juices fired up so I'm going to have to get some beef and lamb to have instead. I cooked the chicken at the start in the pan before I started with the rest of the ingredients as per CA's recipe.
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Mmmm, nice !
** Phil.
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I've had Vindaloo a few times in the past in various places and I have to say this was the best one yet. I'm sitting here still feeling that lovely chilli warmth I get after a good curry
And yet another person on this forum reporting that what they cook at home easily matches or beats equivalent dishes eaten in restaurants.
No more evidence required in my opinion that all you need to produce restaurant comparable, very enjoyable dishes at home in your own kitchen is all contained on this forum.
And the Vindaloo looks excellent and very appetising indeed!
I'd happily eat it :)
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On looks, that's the second one tonight that's got my vote. I'll make do with last night's leftovers :(
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h4ppy-chris's Staff Curry
Got asked yesterday morning if I would do curry for work last night so it was an ideal opportunity to try out Chris's Staff curry on the fussy f*&%$"s at work. Watched the vid and wrote the recipe down. As it was to feed more people I upped the spices about 2.5 times, used 2kg of boned and skinned legs and 1.5 kilo of Chicken wings, bone in and skin on. I used CA's mix powder as that was what I had most of and also added a couple of tins of spuds as the lads at work are big eaters and the plates are like a bus drivers steering wheel. By the time we got to eat it it had done nearly 3 hours in the pan. It was served with my usual fragrant pilau, microwaved poppadoms and nans from the indian bakers who do 4 for a quid and their still warm when you buy them. It was really really nice and all 7 of us agreed it was the best curry yet we had had at work. For me due to the longer cooking it has a greater depth of flavour than the normal 'fast- food' type bir. A bit like how your normal curries seem to taste better the next day due to the flavours infusing more (in my opinion of course). I'll be trying the Shatkora one next and also Chewy's Bengali Chicken Roast. I think I'll have to invest in a pressure cooker. Anyway here's the photos in the pan and on the plate. Apologies for the plate presentation as someone else served it (with a catapult I think followed by a bollocking from me. There was nearly another portion all over the bench.).
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I decided to have a go with this this weekend as the missus is away. I did intend to do this at work on Sunday night but I fancied having a trial run which was just as well. I was working near to my favourite indian suppliers today so called in after work for some meat and a few other items. Cooked some rice and then set to work on the main dish. Cooked it in my new non stick pan as suggested in the recipe and all was going very well until the very end when I went to remove the Bay Leaves and found I had over looked them when setting up the spices. Anyway it was still very good and should be even better next time. My only change next time (apart from adding the Tej Patta >:( ) will be to tone down the salt a bit as I've never been one for a lot of salt (and thats due to taste not health). But well worth the effort. Pics are in the pan sans bay leaves >:( and on the plate. Recommended.
Scoffed with a bought nan and a can of Fosters I found in the fridge.
P.S. I would also recommend doing extra chicken as you can't keep you fingers away from it once its deep fried.
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Yesterday i was up early and decided to have another go at Chewys BCR to take to work to feed 6 of us. I cooked the chicken and sauce separately (this time remembering the bay leaves) and warm both at work and combined them once heated. Another person made his Bombay Aloo. First thing though I put on a pan of Bigboabys Glasgow Base, the latest recipe which takes around 5 hours of cooking. I then made the deep fried chicken which is hard not to eat when it comes out the frier. Finger Lickin Good would be a fair statement. This was cooled and put in the fridge for later. I then made the CBR sauce and some Pilau rice. After the base was ready, I knocked up a Chicken Ceylon for the missus using the glasgow base and CA's Ceylon recipe. She said it was really nice but did'nt think it was much different to the last one I made with CA's base. I'll have to try a Glasgow version of Ceylon to see if there is any difference. Anyway at work I reheated the chicken in foil in the oven and warmed the base. When both were hot enough I folded the chicken into the base and added the lemon juice and milk.Six of us ate it and all said it was fantastic. Its really worth the effort in my opinion if your looking to try something a bit different.
Pictures are Glasgow base start and finish, Chicken Ceylon, the Roast Chicken and Chewys BCR plated with some Bombay potatoes and pilau rice with a shop nan. (in next post)
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Previous Post Continued.
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Looks like a cracking plate of food Gaviscon.
Could eat that any day, Well done.
Your Chicken even looks like it's been Curry Cut, very authentic. ;)
I've got to laugh at BB1 base recipe ;D tasting the same, as all of a sudden, it's gone from
Glasgow Gloop, to a normal Garabi, similar to many and nothing to do with Glasgow ::).
Still too much oil and not blended enough. (His video, not your pic)
cheers Chewy
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Thank you for the kind comments and thank you for the initial recipe. The chicken was boned and skinned legs sliced into 4 bits and this time I rinsed them and left them slightly damp which in my opinion allowed the mix to adhere better and created a nice deep fried coating. Indian KFC as one of the lads put it. :) Very nice. I cut the salt down by half in the chicken mix and down to 1 teaspoon in the sauce which was more to my my taste and thirst buds afterwards. I also left it a bit 'wetter' than I would have liked as the lads at work like their stuff saucy.
As for the Glasgow base, I'm about to carton it up for the freezer and there is quite a bit of oil on top which I'll remove and keep for starting my curries off.
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That Vindaloo looks bang on, excellent job Gav Iscon.
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I've got to laugh at BB1 base recipe ;D tasting the same, as all of a sudden, it's gone from
Glasgow Gloop, to a normal Garabi, similar to many and nothing to do with Glasgow ::).
Still too much oil and not blended enough. (His video, not your pic)
I actually have a carton of CA's base gravy left in the freezer so I may get 1 of each out and do a comparison taste test on the same curry. More to follow.
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That Vindaloo looks bang on, excellent job Gav Iscon.
Thank you for the kind comments. It was probably the best BIR I've done yet although I'm getting good with CA's Ceylon which the missus now seems to prefer to the TA's. What a great site this is :)
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Tonight's effort was 967Bars Garlic Chilli Chicken (based on Unclebuck's recipe)which I made with a Glasgow base and plain chicken. I also (being a wimp) cut the chillis down to 5.
http://www.curry-recipes.co.uk/curry/index.php/topic,8362.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8362.0.html)
Like everyone else in the thread, I really enjoyed this dish and will probably put the full amount of chillis in next time. I served it with Dips Bombay Aloo and after the thread on plain basmati, I did some in one of my trusty rice cookers. Served with a couple of poppadoms and a nan. Very nice.
Digressing slightly, I have to say most of the recipes I've tried from the 'big hitters' of this forum have been excellent and have more than passed my expectations. The majority of them I would have happily paid for if I had been served them in a restaurant. Keep up the excellent work and contributions everyone.
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Absolute Brilliant thread. Wonder how long you can keep it up. Every single dish looks amazing . Well done
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Absolute Brilliant thread. Wonder how long you can keep it up. Every single dish looks amazing . Well done
I've had a couple of mishaps along the way but I find if you basically keep to the recipe you can't really go wrong. As long as I find something that looks tasty, I'll give it a go. There's plenty of curry porn to look at on this site.
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CBM's Ceylon Chicken
Tonight, after downloading CBM's second book, the missus demanded a Ceylon Chicken so I thought I would give CBM's a whirl. I made a double batch and it turned out very nice but for me CA's still edges it. Theres a few new recipes to try in book 2 which I'll be having a go at but as the missus doesn't seem to like naga pickle, I'll have to try them at work. Anyway only a photo in the pan this time.
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Looks yummy Gav! good stuff.
Looking forward to a ceylon myself.
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After seeing Bengali Bobs Bhuna the other day, I though I would have a go at a traditional on the bone Mutton Bhuna. After a troll through various recipes I plumped for this one of Youtube
https://www.youtube.com/watch?v=uI-vgcqOioU (https://www.youtube.com/watch?v=uI-vgcqOioU)
I doubled everything up apart from the mutton of which there is 3kg as its for 2 of us at work tomorrow night ::). Its probably a bit to wet and I really should have went a bit easier on the cinnamon stick as I find it quite over powering. Verdict, - its gorgeous and i can't wait till tomorrow night. Heres a pan photo and I'll try to remember to get one on the plate.
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It looks lovely Gav.
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It looks lovely Gav.
Cheers Garp. It does taste lovely. I'll try and get a bengli bob sexy food style photo tomorrow when I dish it up.
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Looks great but 3kg of meat even for two sounds a bit 'piggy'.
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I doubled everything up apart from the mutton of which there is 3kg as its for 2 of us at work tomorrow night ::). Its probably a bit to wet and I really should have went a bit easier on the cinnamon stick as I find it quite over powering.
It may be worth noting that she does not use true cinnamon; she uses faux cinnamon, also known as Chinese cinnamon or cassia bark (from the same tree that yields Indian bay leaves or tej patta). If you used true cinnamon, that would probably explain why you found it a little overpowering.
** Phil.
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Here we go with the Faux-ing nonesence again. ::)
Looks on the money, there Gaviscon. ;)
Good recipe and teacher.
What a great Tube channel, some really authentic recipes.
Reminds me of Livemint, before it changed.
Anybody that doesn't know what to do with Eggplant, try the
best fried Brinjal vid, so simple, but makes a delicious starter.
Good to see this Bhuna plated up G ;)
cheers Chewy
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Here we go with the Faux-ing nonesence again.
"Here we go" with yet another of the cheap throw-away jibes that so diminish the value of almost every one of the messages you post, CT. Don't you think it's time you finally grew up and learned to converse as an adult ?
** Phil.
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I have to agree with Phil.
A largish proportion of Chewy's replies to posts seem to be attempts to make himself look smarter/better than everyone else.
I'm sure you are a reasonable Indian cook Chewy, but lacking in social skills maybe?
I hear there is a new forum looking for members :)
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It was actually cassia bark I used and not the stuff I sprinkle on my rice pudding. There's a few times in things I've had where it really stands out flavour wise. I used to have the same problem with fresh coriander over powering curries but I'm ok with it now. I'll just have to remember to go easy with it.
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Phil/ Garp.....
IMO...severely harsh on Chewy....
but..as someone rightly said..opinions are like ar$eholes..everyone has one..
Anyways...we digress.most recipes call for a base gravy,right. how many people recommend CTs base gravy to people who ask. i.e new members.
after joining here that was the first thing I did, CT's 3 hour base. without his videos I would never have been able to come near a good home made curry.
Other people have since posted videos but, CT's videos were the first ones I had seen and that visual aspect assisted my cooking and gave me the encouragement that I could eventually get it right. MANY THANKS CHEWY.
once again we go off topic.zzzzzzzzzz
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once again we go off topic.zzzzzzzzzz
Don"t worry, i"ll bring it back on topic tomorrow when I get home with tonight's Chinese curry and twice cooked chips.
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That Bhuna looks good gav. :)
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Last night I had to hurriedly (or even horridly) prepare food at work. It fell to one of the works favourites which is a good old North East Chinese Curry. Maysan Malaysian curry with rice and twice cooked chips (150 then 180 degrees C) Photo came out blurry but it was tasty and quick. Roll on tonights Mutton Bhuna.
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Bit late to the party, but a great thread, Gav Iscon. Those chips are making my mouth water. :D
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Last night at work we had the Lamb (mutton on the bone) Bhuna Gosht previously mentioned along with pilau rice, plain nan and poppadoms. It was fantastic. I now intend to try and do a traditional curry type meal once every month as they really are worth the effort. Anyway here's the photos.
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Very appetising gav... good stuff! :)
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Very appetising gav... good stuff! :)
Thanks Goncalo. That was the presentation plate, the others were just spooned on. ;D
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MMM, now that does look tasty :P :P :P
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Last night at work we had the Lamb (mutton on the bone) Bhuna Gosht previously mentioned along with pilau rice, plain nan and poppadoms. It was fantastic. I now intend to try and do a traditional curry type meal once every month as they really are worth the effort. Anyway here's the photos.
Very rarely post, that mutton on the bone bhuna gosht has to be the best looking curry I've seen.
A proper looking Bhuna.
Hats off to the cook.
If you don't mind me asking what was the cut of meat and where did you buy it.
Cheers Davey
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There was 2kg of Sheep back and 1kg of sheep shoulder all on the bone and cut up on the saw up by the butcher. I usually get my curry meat from MA Brothers, Elswick Road, Newcastle upon Tyne. Good stuff and very reasonably priced and thank you for the kind comments.
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That looks reet bonny Gav.
As we say in Scotland, a stoatir :)
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A trip to MA brothers may be on the cards in a day or so, I'm 15 mile up the road from them.
Cheers
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Superb looking curry, presentation, and photo Gav.
Rob :)
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Superb looking curry, presentation, and photo Gav.
Rob :)
It was inspired by you Rob. Both your lamb on the bone bhuna the other week and also your presentation photos you normally do. Plus one of the lads missed out so we sent a photo and got the reply, I hope you choke on it you f****rs, which I thought was quite pleasant.
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Now that's a Bhuna Gav, looks absolutely delicious.
A curry moment for sure. 8)
Up there with the best thats posted and thanks for sharing the recipe link ;)
cheers Chewy
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Cheers Chewy. I was nearly tempted to chuck a few of those cherry plum tomatoes you had in your last one. I had some in the fridge last week and you are right with the 'flavour bomb' comment but I thought I would keep it as per the recipe for the first attempt.
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Can't disagree with the positive comments above - that dish looks absolutely delicious!
I'll definitely be trying this recipe myself. :)
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Just wrote a large posting, went to post it and i was logged out. So quickly, I made Keema Aloo avec peas tonight washed down with 2 bottles of Sainsburys Shiraz. Photos are in the pan and on the plate. :)
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For tonights evening meal, after missus deciding that she fancied something along the lines of Korma, I decided to try the Chicken Mogul recipe from Meggeths 'collection of recipes'. So first things first, some squeezy condensed milk. What you playing at Andy putting that in a recipe. A squirt on the end of my finger instantly took me back many many years remembering sticking my finger in a tin of fussels condensed milk and discovering how sweet it is. Once I started with the squeezy tube, I kept coming back for more. Can't see that lasting long. As I prefer things a bit hotter than korma, I added a tsp of deggi mirch to it and on deciding it could be a bit hotter, also added a tsp of Mr Naga. II though it turned out really nice and I'll definitely be having it again. I served it with some Bombay Aloo, also from Meggeths collection and I also did some mushroom pilau (Dips) which due to the dark juices from the fresh mushrooms turn the rice a bit dark. Tasty nevertheless. Pics are in the pan and on the plate. Served with some poppadoms and some nan bread.