Curry Recipes Online
Curry Recipe Group Tests => Curry Recipe Group Tests => Topic started by: DalPuri on March 21, 2013, 09:36 PM
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Anyone who's up for the 3rd, say so in this thread and we'll start 1 week from today 28th March.
Same rules apply.
1 You can choose any recipe from this site. e.g. Main dish, Sides, Rice, Breads, Pastes, Dips, Traditional or BIR, fried snacks, Anything. Even gravy!
2 Each pairing should PM each other their chosen recipe for the other to cook.
3 You will have one month to complete.
4 The recipe should remain a secret to the forum until it is cooked and reviewed in this thread.
5 Be prepared for your partner not to have all the ingredients in your recipe, so have a 2nd choice ready.
Lets dig a little deeper this time. I'm seeing a lot of tried and tested recipes so far and a lot of popular recipes, but nothing unusual or away from the BIR comfort zone. ;)
Whats lurking in the shadows of this forum?? 8)
Cheers, Frank. :)
p.s. I'll be the floating entry again to make things even.
oh and p.p.s. This isn't going to be a DK step by step curry book by the way so dont be expected to post 1000 words and 20 superb instructional photos! ;D
Although there's a thought. ... .. ... :P ;D
A small paragraph would suffice. ;)
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I am in.. ;) no horse please.
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Pick me! Pick me! :-X
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I'm in!
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Pair me up I'm in for this one.
Stew
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And me. Probably the last one i'll be able to do for a couple of months
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I'm in.
Rob :)
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Im In ;D
cheers Chewy
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Sign me up too.
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Here we go people, The 3rd Secret Test starts today.
The rules are the same as shown at the top of the thread.
Good Luck to all taking part.
I hope there are a few unknowns and untested recipes chosen this time. ;)
Cheers, Frank. :)
(http://www.curry-recipes.co.uk/imagehost/pics/a5551ac9c883177857229c3353256849.png)
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I got paired up with unclefrank who kindly chose Stephen Lindsay's Chicken [Tikka] Punjabi Massala. A very good recommendation indeed, although I have never been served this curry before, so I don't know if what I tasted was exactly similar to what is served in restaurants, but taste-wise it felt right to me. I should also note that unclefrank picked up this recipe before bamble1976 posted the picture of his dinner, it's only coincidence :)
My thoughts: I will definitely give this one a try another time, I'm sure my girlfriend will love it as she loves ketchup, but she's not home today.
Without further ado:
Half-chicken Tikka roasting:
(http://i.imgur.com/UUDQTNal.jpg)
Base + red color
(http://i.imgur.com/yRh3Eadl.jpg)
Spices + Toms + Salt (only added fenugreek a bit later)
(http://i.imgur.com/2nsEsXNl.jpg)
I forgot to take a picture of the prep before starting curry/
(http://i.imgur.com/vUoSJvGl.jpg)
The sauce has thickened and reduced considerably, although it's not too clear in the picture
(http://i.imgur.com/5VawWual.jpg)
First ladle of base goes in
(http://i.imgur.com/13PXJX1l.jpg)
Chicken Breast and Green peppers
(http://i.imgur.com/0Lq212Ll.jpg)
Close-up
(http://i.imgur.com/mSZ7Gb6l.jpg)
Coriander
(http://i.imgur.com/2S8Ujitl.jpg)
Served.
(http://i.imgur.com/7mGiVeYl.jpg)
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Goncalo chose Elaichi North Indian Special for me to cook
http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html)
I have made this dish before to the letter but this time i used
CA Base http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html)
CA Spice Mix http://www.curry-recipes.co.uk/curry/index.php/topic,3765.msg34202.html#msg34202 (http://www.curry-recipes.co.uk/curry/index.php/topic,3765.msg34202.html#msg34202)
Red Masala i used 5 tbsp of this recipe http://www.curry-recipes.co.uk/curry/index.php/topic,1823.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,1823.0.html)
Tandoori Spice Mix http://www.curry-recipes.co.uk/curry/index.php/topic,8700.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8700.0.html)
Chicken Tikka http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,874.0.html)
I brushed the tikka while under the grill with mustard oil and used yellow food colouring instead of orange.
Chicken Tikka
(http://www.curry-recipes.co.uk/imagehost/pics/7ca69bbf163bb50f1083798e96c68aae.jpg) (http://www.curry-recipes.co.uk/imagehost/#7ca69bbf163bb50f1083798e96c68aae.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/c103241b5875ca06ed2bcd2122491ebc.jpg) (http://www.curry-recipes.co.uk/imagehost/#c103241b5875ca06ed2bcd2122491ebc.jpg)
Elaichi North Indian Special
(http://www.curry-recipes.co.uk/imagehost/pics/b0a71b7b301013c04d70517eeb1e1edf.jpg) (http://www.curry-recipes.co.uk/imagehost/#b0a71b7b301013c04d70517eeb1e1edf.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f06fb77d2fe8a0399dc116e20e7e31e0.jpg) (http://www.curry-recipes.co.uk/imagehost/#f06fb77d2fe8a0399dc116e20e7e31e0.jpg)
I really do love cooking and eating this dish, i urge people to try it.
Again sorry about short review, busy again.
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Thats the first two in. Another two excellent pictorial reports!
Thanks to Goncalo and UncleFrank.
I think perhaps an additional rule for the 4th test. (if there is one) ? :P
*No dish can be repeated from the previous round. ;D
Cheers, Frank. ;)
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Nice recipes and write ups both. UF your pics give me a slight headache as they are a bit out of focus, or is it my computer. ;)
Mustard oil on the tikka? Must try that next time.
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It might be your computer nothing wrong with pictures on my laptop.
I really don't have time to make sure it's picture perfect Rubydoo i do have other things to do, you are a picky little so and so at times ;)
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Thanks DP&RD. Great achievement UB and I'm glad you enjoyed what I picked up for you.
Your pictures have a little blurring to them on my screen too, have the feeling if we put on 3d glasses we may see them up and close :-P
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It might be your computer nothing wrong with pictures on my laptop.
I really don't have time to make sure it's picture perfect Rubydoo i do have other things to do, you are a picky little so and so at times ;)
Picky? Me? .... and what is the 'little' all about? ;)
Seems like Goncalo has been drinking the same hooch as me - similarly out of focus.. ;)
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if we put on 3d glasses we may see them up and close :-P
3D Curry, now there's a thought. . . . . . :P
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only one more week to go ;)
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Its coming. Its coming. ;)
Edit - ok so here it is.
This task was set for me by the Curry Master himself, Monsieur Chewy Tikka of the northern territories. I was invited to attempt his own take on a 2 pan Rogan Josh. Now this was absolutely ideal for me as I had been meaning to do a RJ for sometime but never got around to it. My first hurdle was that this recipe did not appear anywhere on CRO so CT was set the task of documenting this for our enjoyment. What did he do instead? Made a full video and ate about a dozen portions himself in as many days to make sure it was right. Bless him ( and his stomach !! ) ;)
https://www.youtube.com/watch?v=Ms2dqvaNCRU (https://www.youtube.com/watch?v=Ms2dqvaNCRU) ( am I allowed to post the link CT? If not then let me know. )
Armed with information from aforementioned video I set about my task. I must apologise at this stage for the lack of 'porn' , well at least at the various stages. Daughter has purloined my camera and phones are a pain. You therefore only have a pic of the final dish and that, to be fair, is not great. Dark meat in a dark sauce does not lend itself to pic of the year!!
Onward, the dish itself was straight forward to make. I went with mutton having just acquired and pre-cooked a nice batch from Smithfield Market. I used C2G base ( tweaked to my liking ). Further, I had actually run out of white onion ( unusual in this house ) so red onion and green pepper were used as the veg. Other than that , all to spec I think.
I won't blather on about actually making it other than to comment on the use of the chilli and coriander mix which I have not used before and thought it added a depth of freshness to the final dish. Nice one, will use again.
So without further ado, to my verdict / comment. The first pan was gorgeous. Rich, with a bite and the freshness previously mentioned. The mutton added to the richness and the odd piece of veg also came through. Suitably dark in colour which, imho, a RJ should be. Now comes the 'crunch' and whilst I question, who am I to take on the big man, ;) I was really left puzzled about the purpose of the second pan part of this dish. I am not a massive lover of lumps of veg mixed in with my main course meat or chicken dish but found the veg in the first pan was spot on and blended really well with the flavours etc. The second dish left me cold and wondering , why go to the effort. Ok. perhaps it is / was me so - I cooked the bl**dy thing again. ;) Nope, still cannot understand the reason for the second pan and I actually think it is detrimental to what was produced in the first pan. Sorry CT - really tried with this but it is the one pan jobbie for me in future and, very nice it is too. 8)
To conclude may I raise a question for those of you out there? What actually makes a Rogan Josh ( or however you want to spell it ) a Rogan Josh? What defines it? What separates it from the rest? I am not actually sure as it is one of those dishes that varies so much from place to place, more so than some of the others.
(http://www.curry-recipes.co.uk/imagehost/pics/e1fff11230051d13dd01d6c51632b6ee.JPG) (http://www.curry-recipes.co.uk/imagehost/#e1fff11230051d13dd01d6c51632b6ee.JPG)
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Further to above post I should add -
the music doesn't get any better CT. ;)
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Looks delicious Ruby, :P but does sound a bit odd with the 2 pans.
Looking through some recipes the past few days seems there are countless recipes for Rogan Josh, but they mainly fall into 2 categories.
The original being from Kashmir and having lots of red chillies
and the more modern interpretation having lots of tomatoes.(the latter originally trying to replicate the red colour?)
The majority are using lamb or mutton and whole garam masala.
Further to above post I should add -
the music doesn't get any better CT. ;)
The beginning of the vid was great, sounded like DJ Chewy starting off his radio show. ;D
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Looks delicious Ruby, :P but does sound a bit odd with the 2 pans.
Looking through some recipes the past few days seems there are countless recipes for Rogan Josh, but they mainly falls into 2 categories.
The original being from Kashmir and having lots of red chillies
and the more modern interpretation having lots of tomatoes.(the latter trying to replicate the red colour?)
The majority are using lamb or mutton and whole garam masala.
Further to above post I should add -
the music doesn't get any better CT. ;)
The beginning of the vid was great, sounded like DJ Chewy starting off his radio show. ;D
Don't yer just luv 'im? :o
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still cannot understand the reason for the second pan and I actually think it is detrimental to what was produced in the first pan.
What if you were to say, roast the 2nd pan ingredients in a slow oven for an hour or so, then mix through into the main dish? 8)
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still cannot understand the reason for the second pan and I actually think it is detrimental to what was produced in the first pan.
What if you were to say, roast the 2nd pan ingredients in a slow oven for an hour or so, then mix through into the main dish? 8)
Sorry. Still cannot see the point. Personal taste I suppose.
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Looks very nice, RD. I like a lot of Chewy's recipes, so I'm glad you gave his Rogan Josh the thumbs-up. It's a curry I haven't made yet, so I'll need to jot it down from the video and then jump out and get some lamb to do it justice. :)
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What actually makes a Rogan Josh ( or however you want to spell it ) a Rogan Josh? What defines it? What separates it from the rest? I am not actually sure as it is one of those dishes that varies so much from place to place, more so than some of the others.
I'm no RJ connoisseur but I can tell you what doesn't make a RJ and that's a standard curry with a veg tarka on top of it. It seems strange that CT is even calling this a RJ because he says himself on the video that it's basically a standard curry. I assume his argument would be that it's the topping that makes it a RJ? So, to me, this is a standard curry with caramelised veg on top (even that's not true if done as in CT video - that's fried veg, not caramelised, quite a different beast altogether) .
I think to qualify as a RJ it's either got to have lots of a bright red chilli in it to achieve the colour (traditional style) or it's got to have a whole load of well cooked down tomatoes in the sauce (BIR style). The dream topping is something I've never actually come across in a restaurant but the version I made (not exactly CT's) was definitely a nice added touch that helps to differentiate the curry.
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Catching up with this.
RD
Bengali BIR Rogan Josh is a 2 stage dish or a combined/layered curry.
Here in the Northeast its usually a Bhuna style cooked curry with a sweet/spicy Tomato and onion top.
It is the caramelised Tomato top that defines and separates the dish from others on the menu.
This is BIR cooking, Nothing to do with traditional Indian textbook recipes, I've never known it cooked differently in 40 years of currying.
If its not broke, don't fix it ;D
Also this Rogan style of cooking has spurned a few other layered dishes consigned to the Chef's Specialities part of the menu.
But if you don't like Tomatoes, a Rogan Josh is one to avoid.
E.G. In my video recipe, I used 3 medium sized tomatoes.
Anyhoo, glad the vid inspired you to cook a tasty curry, your photo looks like a good meaty Bhuna.
My Task
RD set my task to do my take on a Nihari Curry, BIR style.
I had some precooked Lamb and Beef, fresh Mushrooms and Chillis.
(The Indian flavour enhancers are Whole Garam Spices and SHAN Nihari spice mix.)
So I set about with my tried, tested and refined recipe.
(http://www.curry-recipes.co.uk/imagehost/pics/ea7bbaffadd37a30bb6d948b301f1c50.jpg) (http://www.curry-recipes.co.uk/imagehost/#ea7bbaffadd37a30bb6d948b301f1c50.jpg)
First in the pan, hot oil, Whole Garam Spices.
(http://www.curry-recipes.co.uk/imagehost/pics/d65524cfc4e83f9d3504bc6e5b6d3977.jpg) (http://www.curry-recipes.co.uk/imagehost/#d65524cfc4e83f9d3504bc6e5b6d3977.jpg)
Add a good handful of service onions
(http://www.curry-recipes.co.uk/imagehost/pics/956ddbf28e90a94f9e880dbe09e5c5cd.jpg) (http://www.curry-recipes.co.uk/imagehost/#956ddbf28e90a94f9e880dbe09e5c5cd.jpg)
Add 3 chopped mushrooms.
(http://www.curry-recipes.co.uk/imagehost/pics/50548f07be5b4455b990b356dbff0338.jpg) (http://www.curry-recipes.co.uk/imagehost/#50548f07be5b4455b990b356dbff0338.jpg)
Add 2 sliced Habenero chillis.
(http://www.curry-recipes.co.uk/imagehost/pics/bd1f1ba2060e9aca5409c0ca6b73a09e.jpg) (http://www.curry-recipes.co.uk/imagehost/#bd1f1ba2060e9aca5409c0ca6b73a09e.jpg)
Add 3 tbs of Tomato Puree dilute, 0.5 tsp mixed powder, 0.5 tsp chilli powder, 1 heaped tsp of Shan Nihari powder.
(http://www.curry-recipes.co.uk/imagehost/pics/b0bd36a9e915dea5791f8345bb4e4474.jpg) (http://www.curry-recipes.co.uk/imagehost/#b0bd36a9e915dea5791f8345bb4e4474.jpg)
Add precooked meat and a ladle of curry base (Garabi) and cook.
(http://www.curry-recipes.co.uk/imagehost/pics/ab14fb78692dc238a4bbc04653457306.jpg) (http://www.curry-recipes.co.uk/imagehost/#ab14fb78692dc238a4bbc04653457306.jpg)
Add more Garabi and cook.
(http://www.curry-recipes.co.uk/imagehost/pics/b11de002feb3bfb7e9b7aa168762bed0.jpg) (http://www.curry-recipes.co.uk/imagehost/#b11de002feb3bfb7e9b7aa168762bed0.jpg)
Add fresh Coriander and a quartered Tomato and cook.
(http://www.curry-recipes.co.uk/imagehost/pics/46f0f23e3d0eaf2419d2133419ba213f.jpg) (http://www.curry-recipes.co.uk/imagehost/#46f0f23e3d0eaf2419d2133419ba213f.jpg)
Serve and Garnish
(http://www.curry-recipes.co.uk/imagehost/pics/db2f8b734840db230e2042580c0c048c.jpg) (http://www.curry-recipes.co.uk/imagehost/#db2f8b734840db230e2042580c0c048c.jpg)
Enjoy this dish, spicy, full of traditional Indian flavours, cooked BIR style, in around 12 minutes.
(It may be obvious to some, but don't eat the Garam Spices)
cheers ChewyTikka
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Looks a full bodied curry that Chewy.
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Certainly looks good CT and nice pics. Re the RJ comments. I am left a tad confused re the 'tomato top' comment as the recipe has no tomato at all,in the 2nd pan topping. Seems like I have. Good bhuna recipe sorted for my mutton though. ;)
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I live in the NE and used to the two part RJ. I am sure my local must use a paste in the second part as have tried CT topping and it is not hitting the same taste
:(
Barry
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H4ppy
Yes, the Nihari is full bodied and flavoured.
Probably not for everyone, with it's strong Indian flavours, but I enjoy it.
Hi RD
LOL ;D ;D You must of been watching another video ;D ;D
3 skinned and chopped tomatoes ;)
(http://www.curry-recipes.co.uk/imagehost/pics/a9110ce446a6685cda0a0b085cf02d40.jpg) (http://www.curry-recipes.co.uk/imagehost/#a9110ce446a6685cda0a0b085cf02d40.jpg)
Barry
Just add plenty of Tomato puree and more Garabi,
I prefer restaurant style, with fresh tomatoes, usually flash fried cherry or plum with white sugar.
cheers ChewyTikka
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(It may be obvious to some, but don't eat the Garam Spices)
But do suck the sauce of those black cardies :P I love em.
As always, great pics and report. and well done for getting it in on time.
Cheers, Frank. :)
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Hi RD
LOL ;D ;D You must of been watching another video ;D ;D
3 skinned and chopped tomatoes ;)
Sincere apologies CT. How the hell did I miss that? I even had the vid going the first time I made it. Must be an age thing. May explain a lot too !! ::)
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Hi CT have you got a link for your Rogan Josh recipe please. Done a search but found nothing.
Thanks.
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Hi CT have you got a link for your Rogan Josh recipe please. Done a search but found nothing.
Thanks.
Reply 19 Page 2. Link to the video. There is no written recipe as far as I am aware. ;)
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Hang on, I'm a tad confused here. :o
RD cooks CT's RJ recipe twice and says he didnt like the tomato topping.
He then mentions to CT that he didnt see the tomato in the video?? (presumably RD meant Nihari video?)
But then CT pastes two pics from the RJ video and RD apologises for missing the video? :o Ehh? ;D
And CT was set the task of cooking one of his own dishes? ???
p.s. re RJ.
I made mince n totties last week to the recipe of Harpal Singh's Rogan Josh, but using a portion of gravy instead of water. It was delicious!! Really good spicing with the whole GM and powdered spices. ;)
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Hang on, I'm a tad confused here. :o
RD cooks CT's RJ recipe twice and says he didnt like the tomato topping.
He then mentions to CT that he didnt see the tomato in the video?? (presumably RD meant Nihari video?)
But then CT pastes two pics from the RJ video and RD apologises for missing the video? :o Ehh? ;D
And CT was set the task of cooking one of his own dishes? ???
Not quite right ;) as follows.
RD is set CT's 2 pan RJ.
RD cooks it twice but being a twot leaves out the tomato from the second pan ( remember there is no written recipe , I was just referred to the video put on by CT for this purpose and jotted down the instructions obviously minus tomatoes.
RD then feeds back that he loves the first pan but was left cold by the second pan.
RD accepts he is a plonker - job done.
Yes - RD set CT his own Nihari to cook. I did this because I fancied it but could not find the recipe.
The screen shots above are from the RJ video not a nihari one.
Are you keeping up with this ........................? :D :D :D :D :D :D :D :D ;)
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Confused? You wont be after the next episode of. . . . . ;D
Does this mean you're going for a 3rd attempt Ruby? :P
p.s. nice to see the word twot. ;D thats how my family and friends grew up pronouncing twat. ;)
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Confused? You wont be after the next episode of. . . . . ;D
Does this mean you're going for a 3rd attempt Ruby? :P
I have had enough of two pan jobs for a while.
p.s. nice to see the word twot. ;D thats how my family and friends grew up pronouncing twat. ;)
There is a joke there somewhere. Something about a guy with a slight speech impediment going to buy a horse? Don't ask me to repeat it if you haven't heard it but it did involve lifting the tail a bit. ;)
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.......................and as it is the last day of the month is it possible that the remaining 4 ( is that right? ) volunteers are all busy preparing their curries today? ;) :-\
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Nice work everyone! I not sure if anyone if aware but my partner had to drop out at the beginning of the month due to personal reasons. I was supposed to have a replacement, but it never happened....
Let's hope next month's test goes better.
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Nice work everyone! I not sure if anyone if aware but my partner had to drop out at the beginning of the month due to personal reasons. I was supposed to have a replacement, but it never happened....
Let's hope next month's test goes better.
I was just about to mention this. (was waiting until all reports were in) Rob PM'd me weeks ago apologising that he couldn't complete. I thought best to just leave it as 7 entrants as there hasn't been too much interest for these tests.
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That leaves curryhell and Admin Stew? :(
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That leaves curryhell and Admin Stew? :(
and fried. I assumed Rob had already given fried his recipe? :-\
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That leaves curryhell and Admin Stew? :(
and fried. I assumed Rob had already given fried his recipe? :-\
Judging by the reply above it suggest not. be nice ( if he wants ) if you perhaps give fried something to do and a bit of an extension on time?
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Sorry all, but due to other more pressing commitments over the last week or so, my third secret recipe test has had to be put on the back burner. Realistically the earliest i am going to get it done by is Thurs or possibly Friday. If fried would like to take my entry I don't mind, if DP is ok with this.
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Give me until the end of next week and send me a recipe. I have so many bank holiday that I can do this on (8/9th May in France on top of the 1st ;D).
I diod wait awhile foe my last recipe to get sent but then I was very busy and sort of forgot.
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Really sorry that you didn't get your recipe Fried. :(
Rob had posted a video recipe the day after he told me that he had to pull out, so it never occurred to me that he hadn't already dug out a recipe for you're task.
I'm fine with CH's suggestion for you to cook his recipe chosen by Stew, but we would still have to wait for it to be cooked by either member.
So perhaps I could choose something for you instead?
7 is better than 6.
Your choice. :)
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Choose away! I'll have a go at anything ;D
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Choose away! I'll have a go at anything ;D
PM sent.
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Dalpuri very kindly chose this Chicken Hariyali recipe - http://www.curry-recipes.co.uk/curry/index.php/topic,6305.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,6305.0.html)
Unfortunately I have serious internet problems which are turning into a ridiculous saga, so I couldn't watch the video (5 mins to watch 2 secs). Dalpuri very kindly compressed it down and I was finally able to see it.
The recipe is intesting, no base sauce and no dry spices, also being someone who doesn't concern themselve with their teaspoon being half-full or half-empty I liked the vagueness of the recipe.
I checked out a few recipes on the web to get a general idea of the proportions but in the end just went on instincts.
First the marinade
1 bunch corriander (leaves/stems), same quantity of mint, 5/6 green chillis. 24h in the fridge.
(http://i1050.photobucket.com/albums/s404/fried71/marinade_zpsc9de9478.jpg) (http://s1050.photobucket.com/user/fried71/media/marinade_zpsc9de9478.jpg.html)
Then the problems started. When I went back to look at the compressed video it wouldn't work and I needed to start cooking in the following 15 mins. The ingredients had been bought but hope fully I didn't forget anthing.
First grill chicken
(http://i1050.photobucket.com/albums/s404/fried71/tikka_zps3baac3c3.jpg) (http://s1050.photobucket.com/user/fried71/media/tikka_zps3baac3c3.jpg.html)
fry one finely chopped onion, add 1tsp each of garlic and ginger pastes. Add sauce saved from chicken marinade. Add chicken. Add a bit of water. Add handful of chopped spinach. Add 1tsp of sugar.
(http://i1050.photobucket.com/albums/s404/fried71/hariyali1_zpsf3c7967a.jpg) (http://s1050.photobucket.com/user/fried71/media/hariyali1_zpsf3c7967a.jpg.html)
Let cook then add another handful of spinach for a bit of added freshness and a bit of cream.
(http://i1050.photobucket.com/albums/s404/fried71/hariyali2_zps8803462a.jpg) (http://s1050.photobucket.com/user/fried71/media/hariyali2_zps8803462a.jpg.html)
I wanted to serve with a few more vegetables but even though the missus assured me trhat we have carrots, they were looking decidedly black, so I just did a very quick cucumber raitha and some pilau rice.
(http://i1050.photobucket.com/albums/s404/fried71/dinner_zpsed11bb50.jpg) (http://s1050.photobucket.com/user/fried71/media/dinner_zpsed11bb50.jpg.html)
The recipe was very good (the missus has demanded that I make it again soon, since she wasn't eating with me last night). I'm not sure if lemon was included in the original recipe but I think I'll add some to the marinade when I make it again. I also noticed that some of the recipes from other sites add GM at the end, I like this idea because the whole spices in the rice lifted it a bit. Altogether a really good recipe, good for a change and nice to eat some thing green once in a while! I'd probably serve it with potato wedges rather than rice for some reason :o.
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Wow! Greeeeeen. :) Reminds me in colour of a pistachio nut curry we make. Be nice if we had a proper recipe though especially for the marinade as that is left purely to guess work. Didn't see any lemon juice go in during the video.
Nice write up and pics Fried although I was a tad disappointed you did not do the tomato rose. :)
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Very nice Fried, well done! ;D
I'm glad someone has tried this green masala dish (even though it was forced upon you :P)
The only ingredient you haven't mentioned was green pepper in the marinade. (and g/g paste)
I liked the look of this dish when i first saw it as it reminded me of the only decent curry i've had around here called chicken green masala.
I think lemon or lime would be a good addition(not included with Ali's recipe) as there is definitely lime in the dish in my local.
Whether they use fresh lime juice/from a bottle/zest/pickle, i'm not certain but its in there. ;)
Marinade: coriander/mint/green pepper/green chillies/ginger garlic paste
Frying stage: spinach/sugar/onions/garlic paste/coriander/salt/cream
Nice write up and pics Fried although I was a tad disappointed you did not do the tomato rose. :)
I let him off the garnish ;D
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I think I'll go with lime juice next time I make it, I'll report back. I also noticed that a lot of recipes use cashew nuts, might be worth investigating.
I completely forgot the green pepper but I'd probably add a few more green chillis too.
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And even though I hate tomatoes I was still tempted to have a go at the flower thing but ran out of motivation.
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Marinade: coriander/mint/green pepper/green chillies/ginger garlic paste
Frying stage: spinach/sugar/onions/garlic paste/coriander/salt/cream
Can you help with the quantities? in particular the marinade.
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Be nice if we had a proper recipe though especially for the marinade as that is left purely to guess work.
Yes, that is a shame, But. . . . . Chewy is mates with Ali so. . . . . . ;)
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Be nice if we had a proper recipe though especially for the marinade as that is left purely to guess work.
Yes, that is shame, But. . . . . Chewy is mates with Ali so. . . . . . ;)
Come on CT - cough up. ;)
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So the question for the purists is, Is this BIR? :P
No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant. ;D ;)
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So the question for the purists is, Is this BIR? :P
No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant. ;D ;)
Many BI restaurants will do a plain fried chicken and chips. Same question? :)
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So the question for the purists is, Is this BIR? :P
No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant. ;D ;)
Many BI restaurants will do a plain fried chicken and chips. Same question? :)
Not quite Indian though. ;)
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So the question for the purists is, Is this BIR? :P
No gravy, No powdered spices, but cooked by a BIR chef in a British Indian Restaurant. ;D ;)
Many BI restaurants will do a plain fried chicken and chips. Same question? :)
Not quite Indian though. ;)
Turn the question around. Is this traditional indian cuisine? If not then it must be something created for the British market and therefore would qualify as BIR curry?
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So the question for the purists is, Is this BIR? :P
Turn the question around. Is this traditional indian cuisine? If not then it must be something created for the British market and therefore would qualify as BIR curry?
Not sure whether you would call it traditional, but the origins do come from India, not the UK.
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One of the recipes I found on the web that looked interesting was written in Urdu and there was no translation.
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Did you seed the chillies?
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use google translate tool - very handy
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Did you seed the chillies?
I did, I never have any problems eating hot curry if it's in powder form but chilli seeds can give me some unpleasant moments in the morning :(
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So the question for the purists is, Is this BIR?
As far as I'm concerned, if it's cooked and eaten in a BIR, then it's BIR, regardless of where the recipe originated from.
After all, most BIR dishes have their origins in traditional Indian recipes and have been streamlined and tweaked for English taste and speed of production.
Rhogan Josh (Ghost?) is a typical example, a spicey lamb dish made with mild but deep red Kashmiri chillies goes through the BIR translation and comes out as a chicken or lamb dish cooked with tomatoes to make it look red.
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You could completely BIR this this dish by adding base instead of water and adding a tsp of mix but why bother then everything wouyld just end up as an ultimate curry.
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You could completely BIR this this dish by adding base instead of water and adding a tsp of mix but why bother then everything wouyld just end up as an ultimate curry.
But it already Is BIR. ;D
This was the point i wanted to make. Not everything that comes out of a BIR needs gravy or mixed powder and why i like to push people towards Traditional methods.
Too many people jump in at the deep end with gravy and mixed powder without understanding the ingredients they're cooking with.
If you're struggling, then its always best to go back to the roots. :)
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Too many people jump in at the deep end with gravy and mixed powder without understanding the ingredients they're cooking with.
If you're struggling, then its always best to go back to the roots. :)
I agree 100% with this!
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that's what makes gravy chefs, innit? ;-)
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Well done fried. Looks an interesting dish. I hope to do my chosen dish and post results over the weekend. A bit late I know but better late than never ::)