Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on August 18, 2013, 03:43 PM
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Any plans anyone? Home-made or takeaway. Or is a last minute decision? Don't be shy. It's only a forum.
I've just got a couple of bags of rather fine looking frozen king prawns, so I'm thinking of a:
King Prawn Mussamon
Seen this BIR dish made a few times, usually with chicken or lamb tikka. Spicy bhuna type curry with lots of onions and green beans. Very popular hereabouts. Apparently it is known in the Midlands as a "Muscle Man".
King Prawn Naga Phal (Ex-hot)
BIR dish. Molten lava. Garnished with fresh green naga chilli peppers.
Rob :)
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King Prawn Mussamon
Seen this BIR dish made a few times, usually with chicken or lamb tikka. Spicy bhuna type curry with lots of onions and green beans. Very popular hereabouts. Apparently it is known in the Midlands as a "Muscle Man".
How odd.
A Thai curry originally influenced by a Persian and reintroduced into BIR presumably through a Thai curry paste. 8)
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Any plans anyone? Home-made or takeaway. Or is a last minute decision? Don't be shy. It's only a forum.
Wednesday special from the Coxheath Tandoori (four dishes for ten pounds), which will last me two or three days. A fair amount of pulao rice left over from the batch I cooked a day or so ago, so I shall opt for the keema naan in lieu of pulao rice as a part of the special, and as I have one portion of base left I shall be making a slightly hotter and more intense version of the curry I documented for George (http://www.curry-recipes.co.uk/curry/index.php/topic,12155.msg97695.html#msg97695) recently (this also received the M-i-L's approbation, who said it was better than the Chicken Bhuna curry that we ate at Cinnamon Square (http://www.curry-recipes.co.uk/curry/index.php/topic,12194.msg97831.html#msg97831) (Hildenborough).
** Phil.
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Am going through to Edinburgh at the end of the month to visit my best friend George - we have been pals since High School. The agenda is usually either a pub crawl followed by a curry at the Omar Khayyam, or I will sometimes take through a batch of curried which is what I'll be doing this time.
George is a Madras man so that goes without saying
I made a Chicken Bhuna today and a bucket load of Pilau Rice which are now in the freezer
George's wife is vegetarian though she will eat seafood so I'll also drum up her favourite, Prawn Pathia, some Brinjal Bhaji and maybe some Bombay Potatoes.
That leaves a good few other dishes for our buffet, and I've yet to decide what I'll cook.
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Mine are:
Jalfrezi
saag aloo
George is a Madras man
I beg to differ SL. George is admittedly a Korma man (And according to a few users, these two words together are oxymoronic!) ::) :P
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George is a Madras man
I beg to differ SL. George is admittedly a Korma man (And according to a few users, these two words together are oxymoronic!) ::) :P
Gon
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George is a Madras man
I beg to differ SL. George is admittedly a Korma man (And according to a few users, these two words together are oxymoronic!) ::) :P
Gon
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Mine hasn't gone exactly to plan. Just made an achari chicken tikka shashlik, served with egg fried rice.
Rob :P
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Fancy something different for next curries, have been sticking to madras and Pathia recently so fancy a change. May attempt a bhuna, it's one I really need more practice at. Feel that a magic ingredient or two may be required... Something to give it a savoury rich deep smoky flavour... I'm thinking lamb stock and black cardamom in some form.
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Last night had Seehk kebab followed by Tikka Chicken Korai with mushroom pilau, vegetable bhaji and mushroom bhaji with a plain nan. Finished it tonight supplemented with some of my first batch of Blades chicken tikka which is very nice as well.
Missus had Ceylon chicken and son had Chicken Korma.
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Yup guys you are right, the George I was referring to is not the George who is a member here. My friend George would definitely not take kindly to being offered a Korma, even though I think mine's are perfectly acceptable. Madras all the way, nothing if not predictable. But a good staple to enjoy.
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I've got two curries in the freezer, left-overs from my last cook curry night. I have a Chicken Hariyali and a Lamb Pasanda, neither of which I'm very happy with. The Hariyali was made without chilli for some of the non-spicy eating guests and needs a pep-up. The other was a pasanda I made using Chewy's recipe, not sure if I overdid the ghee or something else, but it's a bit sickly, nice enough but I don't fancy eating it on its own.
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Reckon my next 2 efforts will be a:
Chicken tikka masala and a spicy chicken tikka masala. I'm going to dispense with the usual masala sauces, to see how the dishes turn out. Hopefully they'll still be orange.
Rob :)
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Think I'm going to go for a Madras. Since finding this forum, its one I haven't tried yet. Looks reasonably straightforward though.
Will probably use chewy's recipe - that way, if I mess it up, I can blame him
Think I'll have those egg fried chapattis with it and maybe a wee veg side dish.
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Yup guys you are right, the George I was referring to is not the George who is a member here. My friend George would definitely not take kindly to being offered a Korma, even though I think mine's are perfectly acceptable. Madras all the way, nothing if not predictable. But a good staple to enjoy.
Well tomorrow it is curry day in Edinburgh and I'm taking through
Chicken Madras
Chicken Bhuna
Chicken Korma
Chicken Dhansak
Prawn Pathia
Channa Masala
Mushroom Bhaji
Bombay Potatoes
Pilau Rice
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Well tomorrow it is curry day in Edinburgh and I'm taking through
Chicken Madras
Chicken Bhuna
Chicken Korma
Chicken Dhansak
Prawn Pathia
Channa Masala
Mushroom Bhaji
Bombay Potatoes
Pilau Rice
The mind boggles. How long will it take you to prepare that feast, Stephen ?
** Phil.
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Sorry Stephen but you are eliminated for going over the two-curry threshold.
Whereabouts in Edinburgh so I can get the scraps ;)
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Brilliant, Stephen! I wish I could be there! :) Instead, I'll be finishing off a fencing job at my daughter's...
I can't match that effort, but I can say with some certainty that one of my next curries will be loveitspicy's Chicken Chasni which is a real favourite for my good lady. And I'll be making the long-awaited Methi Chicken, now that my home grown fenugreek has reached a reasonable size.
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Think I'm going to go for a Madras. Since finding this forum, its one I haven't tried yet. Looks reasonably straightforward though.
Will probably use chewy's recipe - that way, if I mess it up, I can blame him
Think I'll have those egg fried chapattis with it and maybe a wee veg side dish.
Chewy's recipe is excellent and although a Madras is simple I reckon your cooking skills have to be on tip top form to get the best out of it. My best Madras ever was the best curry I've ever cooked, but using the same recipe I've also completely missed....The missus swore I'd forgotten to put something in.
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Thanks my friend. But I would say that the cooking skills involved are minimal compared to many more intricate dishes.
But I'll find out soon :)
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There's nowhere to hide. A bit like how top restaurants ask new chefs to cook an omelette to test their skills.
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There's nowhere to hide. A bit like how top restaurants ask new chefs to cook an omelette to test their skills.
I agree. Though if it /is/ a disaster, adding a large amount of chopped coriander stalk can do miracles in masking the worst aspects (adding to a bad Chicken Madras, that is, not to an omelette !).
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A tsp of mango chutney works well too ;)
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A tsp of mango chutney works well too ;)
I use Burmese lime pickle (Chinthe brand). No matter how dire the curry, a half a sour pickled lime can lift it a very long way ...
** Phil.
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Actually - it is getting boring here. I think it was Chris who said there were a lot of people who talk a good game but haven't a clue how to cook a curry.
As the Meerkat would say 'Simples'
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Curry night tonight! Thinking of putting the Curried Away Chicken phal though it's paces. See how it shapes up against a Chicken naga viper. My money's on the Viper.
Rob :D
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Tomorrow's Friday so I'll be pulling the stops out. Here's the plan. Shami kebab starter. Think I've already got this one nailed. A cross between a kushi kebab and an Abdul's (Manchester) shami. Main course will be a Shikar ka vindaloo (pork in vinegar). Served with roast spuds. Can't go wrong.
Rob :)
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Think I've got another flu coming on. Garlic chilli chicken achari and Ex-hot chicken naga viper (anti-virus strength). No problem!
Rob :)
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Those immediately on the radar in no specific order are CBM's Chicken masala naga and king prawn chili masala, a chicken or lamb shatkora recipe, CT's achari with chicken or lamb followed by the Viceroy's tandoori king prawn and possibly their king prawn butterflyas well. This isn't to say that these will not be interspersed with a nice madras, my latest naga phall creation with fresh naga, my Elaichi NIS and possibly a meethi chicken ;D ;D. These should keep me going for a couple of weeks at least. Plus i've still got the Little india base to try yet ::)
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Plans for tomorrow are Chicken pathia and a Shikar chasnidargh (sweet and sour pork). Saffron rice with both. The pathia is a doddle, but the shikar will need some effort.
Rob :)
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Bob can you share your Pathia sauce mix ;)
Cheers MT
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Bob can you share your Pathia sauce mix ;)
Cheers MT
Hi Michael. My chef friend made a chicken pathia in my kitchen recently and there will be a vid of it shorty. The pathia recipe itself is very similar to CBM's (Vol. 1) but with sugar instead of mango chutney. I tend to use more sugar, chilli powder and lemon, so the finished dish is pretty sweet, and sharp. It turns out 100 % authentic to the pathias available hereabouts. I've tried things like pineapple and tamarind in the past and they just don't work for me. The pathia paste addition is a G/G, asian bay, cassia, green cardamom bagar, with loads of tomato puree, lemon juice, and some red food colouring. I'll check with the chef if it also includes sugar (hectic day in the kitchen and we may have missed this), but basically it seems to be sort of a "concentrated pathia" paste. A little also goes in a jalfrezi, also to be shown in the vid.
Rob :)
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Tonight is CBM's Chicken Bengali Mirch from e-book Vol 2.
Anyone tried it yet?
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Tonight is CBM's Chicken Bengali Mirch from e-book Vol 2.
Anyone tried it yet?
Yes, great dish.
http://www.curry-recipes.co.uk/curry/index.php/topic,12035.msg96365.html#msg96365 (http://www.curry-recipes.co.uk/curry/index.php/topic,12035.msg96365.html#msg96365)
Rob :)
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Thanks Bob
I made this dish recently with the sugar and mango and was a bit sweet
so omitting the mango and a bit more chili makes sense
Cheers Michael
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Tonight is CBM's Chicken Bengali Mirch from e-book Vol 2.
Anyone tried it yet?
Yes, great dish.
http://www.curry-recipes.co.uk/curry/index.php/topic,12035.msg96365.html#msg96365 (http://www.curry-recipes.co.uk/curry/index.php/topic,12035.msg96365.html#msg96365)
Rob :)
Thanks Bob.
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Just pre-cooking some Gressingham duck breasts. Half price at Asda. I'm thinking Duck madras or/and Duck dopiaza.
Rob :)
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Not all BIR but I have a backlog of stuff to do.
Goat curry. The butcher's that sell this are all Tamil, they have no price lists, I need to find someone who knows a bit about goat to make sure I don't buy some rubbish.
The missus wants a fish masala after watching Rick Stein's 'taste of curry', just waiting for some half-price monkfish to turn up at Lidl.
I have some guests for a curry this weekend, I'm out of base sauce but I have a kilo and a half of lamb in the freezer.
I want to get some shami kebabs made soon too.
Too much to do, too little time..
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Next two with be Adil's Balti tinda gosht, from 100 Best Balti Curries, and a Chicken madras as back-up.
Rob :)
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Back after a short break from BIR. Been surviving on trad dishes for a while. Pakistani chicken niblet curries are quite amazing! But, it's back to BIR for now. Think I'll start with Julian's Lamb naath, and a nice Ex-hot beef vindaloo, as back-up.
Rob :)
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Back after a short break from BIR. Been surviving on trad dishes for a while. Pakistani chicken niblet curries are quite amazing! But, it's back to BIR for now. Think I'll start with Julian's Lamb naath, and a nice Ex-hot beef vindaloo, as back-up.
Rob :)
Nice to see you back Rob, I hope both yours and your camera batteries are fully charged :)
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Nice to see you back Rob, I hope both yours and your camera batteries are fully charged :)
Ditto - the home page has been missing a bit of glam :)
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Lahori chargha starter and another karahi are on the cards. Roll on tonight!
Rob :)
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Mine will be:
Chicken Tikka Shashlik Jalfreizi from CBM's book 2 with Mushroom Pilau with plain naan
and then
Chicken Vindaloo with plain rice and Butter Bean Bhaji from CBM's book 2 again
Ed
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So many things to do. Mid-week special planned.
Going to try out a Machha jhola, followed by Poached pears with saffron, cinnamon and star anise. Not decided on a starter yet. Probably have a ready-made kebab. :)
Sounds mighty fine I reckon. The recipe is also in line with Adey's suggestion for using panch phoran in non-veg dishes.
http://mugdha-cookingfundas.blogspot.co.uk/2011/07/machha-jhola.html (http://mugdha-cookingfundas.blogspot.co.uk/2011/07/machha-jhola.html)
Rob :)
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Going to have a week or two of BIR. Loads planned. Revisiting the favourites. Madras, Jalfrezi, Bhuna, Shashlik, Ex-hot. Also got some ideas for a home-made Atomic Vindaloo.
Rob :)
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Thinking about a few lamb seekh kebab recipes. Have made progress recently with the highly desirable Pakistani rubbery variants. Need more suet. Also having a go at a Bangladeshi naga roll, aka special seekh kebab. On the curry front reckoning on a fairly spicy affair with tandoori/tikka pork. Chicken jalfrezi as back-up.
Rob :)