Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on October 29, 2013, 09:34 PM
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The house is awash with the smells of BIR and the Leffe is starting to flow freely, although it's a school night ::). I've just finished cooking my Elaichi North Indian Special. On smell, initial taste and instantaneous lip burn, it has the promise of a damn fine curry. Maybe more on that later. The use of CBM's tamarind sauce in preference to Tamarina or Imli sauce reminded me that I hadn't posted any feedback on the title of this post which i cooked two days in succession. So here it is.
Whilst Mick doesn't post here any more :( , but he does regularly pop in. His contribution to this site over the years with his videos and inside information provide IMHO some of the best information available to us home BIR chefs. This, plus invaluable info and other videos posted here by some current and past members inspire me to continue my journey and share when i can.
Never had this dish but obviously my taste for naga and anything naga connected goes without saying. I'm also a fan of loads of garlic. So when i happened across this recipe in CBM's second book it went straight on the radar. Last week i decided the time was right to give it a go :P
Here's a pic of the ingredients. For obvious reasons i can't go into detail. Buy the book, it's only the cost of a pint and more than worth it just for the tamarind sauce recipe :D
(http://www.curry-recipes.co.uk/imagehost/pics/98babef22779e8dda8f42538b07fcef9.jpg) (http://www.curry-recipes.co.uk/imagehost/#98babef22779e8dda8f42538b07fcef9.jpg)
Onions and garlic were fried to take out the rawness. As expected the spices went in followed by the diluted tomato puree and a little bit of base to fry and "burn" the spices"
(http://www.curry-recipes.co.uk/imagehost/pics/28ce49488b2f621347ad2c54cc3100fb.jpg) (http://www.curry-recipes.co.uk/imagehost/#28ce49488b2f621347ad2c54cc3100fb.jpg)
In went half the base for the first reduction. No stiring allowed, as per Sam's instructions courtesy of H4ppy Chris. Bit of a gamble on electric, but what the hell ???
(http://www.curry-recipes.co.uk/imagehost/pics/e8a9e79f342a2090d02d809c49fed155.jpg) (http://www.curry-recipes.co.uk/imagehost/#e8a9e79f342a2090d02d809c49fed155.jpg)
Notice the change to the pan handle?? Any you can guess why :o :o Yes, i left it on high heat for a little too long before i checked what was going on in the pan. Upon realising the predicament I immediately transfered the pan contents without scraping that which was definitely burn to the bottom of the pan into another pan and continued on my way with the addition of the remainder of the base reducing it to the desired consistancy.
(http://www.curry-recipes.co.uk/imagehost/pics/c47d07bff75a7a6c1a7d70281f3200b4.jpg) (http://www.curry-recipes.co.uk/imagehost/#c47d07bff75a7a6c1a7d70281f3200b4.jpg)
It would either be close to what was intended or at worst, at least edible. And I was hungry ::) Anyway, here's the finished first attempt. I've got to say, i was impressed with the flavour of the dish, but reluctant to comment until i had cooked it again, this time without "over caramalising" the sauce ;D
(http://www.curry-recipes.co.uk/imagehost/pics/0a656abac4eed510f323566375fb91dc.jpg) (http://www.curry-recipes.co.uk/imagehost/#0a656abac4eed510f323566375fb91dc.jpg)
And on the plate
(http://www.curry-recipes.co.uk/imagehost/pics/04670cee94d561f190863c5cb279e065.jpg) (http://www.curry-recipes.co.uk/imagehost/#04670cee94d561f190863c5cb279e065.jpg)
and closer still
(http://www.curry-recipes.co.uk/imagehost/pics/7eed2d88666c8e57080ffa9373373ea1.jpg) (http://www.curry-recipes.co.uk/imagehost/#7eed2d88666c8e57080ffa9373373ea1.jpg)
So hence my need to cook it again the next night paying a little more attention. Here's the finished dish
(http://www.curry-recipes.co.uk/imagehost/pics/bffde1fe03c01cc36fc6bd5609d90170.jpg) (http://www.curry-recipes.co.uk/imagehost/#bffde1fe03c01cc36fc6bd5609d90170.jpg)
And a little closer
(http://www.curry-recipes.co.uk/imagehost/pics/df6ff78f1d389b04a5a9385bfc3a779c.jpg) (http://www.curry-recipes.co.uk/imagehost/#df6ff78f1d389b04a5a9385bfc3a779c.jpg)
My supper, cooked without incident and delicious it was too :P
(http://www.curry-recipes.co.uk/imagehost/pics/d8291cd2a96f2716cbea0939f30b3819.jpg) (http://www.curry-recipes.co.uk/imagehost/#d8291cd2a96f2716cbea0939f30b3819.jpg)
And a close up of the rice for those interested
(http://www.curry-recipes.co.uk/imagehost/pics/a1f40663e5faba0c1396f668eaa47c09.jpg) (http://www.curry-recipes.co.uk/imagehost/#a1f40663e5faba0c1396f668eaa47c09.jpg)
My comments on the dish: I had cooked it the day before I ate it, as i believe you cannot fully assess a dish immediately after you have cooked it. I know some will disagree, but they're entitled to their opinion.
The morning after i'd cooked it, I had one of those kitchen moments where you awake to a restaurant smell. And when you walk into the kitchen, it
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OK, for us newbies, what is the book and where can we get it from?
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Looking good as ever CH
best, Rich
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OK, for us newbies, what is the book and where can we get it from?
Hi Paul, Google 'Curry Barking Mad' 8)
Cheers,
Ken
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Fingers right on the incendiary button CH - looks fantastic as usual.
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OK, for us newbies, what is the book and where can we get it from?
I answered that one just a couple of days ago :
http://www.indiancurryrecipes-cbm.com/online-store.php
** Phil.
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Can't disagree with any of the foregoing praise, CH - looks excellent and I bet it tasted twice as good as it looks!
I'm a big convert to Mr. Naga chilli pickle and I love a massive garlic hit in my curries - and just about anything else, really! :)
Lucky save on the first curry and good thinking to leave the sticky stuff in the pan - I don't think I could go back to an electric cooker. I don't really have that problem on my current gas cooker as it's seen better days - plus, I use a Prestige 26cm "This Morning" non-stick aluminium flat-bottomed shallow wok for my curry cooking, so there's little chance of anything sticking!
I've only tried one recipe out of CBM's second book yet. It's like I said in the recent Roshney thread - too many curries to try and too little time to try them!
Anyway, back to your grub - it looks as good as anything I've seen in a restaurant and certainly better than anything on offer in my neck of the woods. I must have a go at your pilau rice - I currently use Aussie Mick's recipe, which I rate highly, but I do like the look of yours.
Oh, and I definitely think that a curry benefits from a day's rest. I usually make my curries in 2-portion quantities and, when it's a hot one, my good lady wife wouldn't thank me for it. The 2nd portion goes straight into the fridge for me the next day and it always deepens in flavour and delivers a more rounded and mature chilli hit.
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Cracking spread there CH. Looking at those dishes I can't wait to get back in the kitchen, tonight.
Echo CBM's videos/recipes make for top notch BIR.
Rob :)
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Excellent looking tucker there CH.
We're offering this dish as a special for the month of November, and although I normally can't take any higher heat than a Madras, I managed to eat half of this curry. It's so addictive.
We are unable to get Mr. Naga down here, but i did manage to source "Pran" naga pickle......love the stuff.
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Many thanks for that, CH - that looks the business.
As a fellow fully paid-up member of the naga dependents' club and a fan of CBM, this one has also been on my radar for a while.
Despite always starting out with the intention of doing something different, I've been far too lazy of late, making what are my favourite (but the same) hot curries all the time - but this, and some contributions from others here (such as Bengali Bob), have inspired me to break the mould.
This will be kncocked up at the weekend!
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Thanks for the positive comments guys but the credit must go to CBM, the recipe provider. All I did was cook it, and I actually think I managed to get it right for a change ??? ::) For those wise enough to have the book, do try it with adjustments for heat if necessary; scaling down the chilli powder rather than Mr Naga ;D
Heatwise i'd book it at very hot madras but mild vindaloo. So, not quite rocket fuel SL ;D
For any Mr Naga fans this is definitely a hit. Once you're hooked on it, it requires some restraint not to add it to all curries :o :o Alas Naga, i'm stuck with electric for the time being. I've learnt over the years how to get the best from my hob albeit 240volts. But the approach and timing has to mastered to achieve good results. Basically, you need to know your stove. But isn't that true of any cooker, gas or electric???
I would like to think that you can get better or at least as good a looking dish somewhere in your area Naga with equally good flavours? According to many from your neck of the woods, by which I mean Glasgow, the curries there are up there with the best. Not sure whether their expectations are different from yours or if you have a wider experience of BIR and therefore are trying to achieve a different standard?
Re. my pilau, simply spiced pilau and easy to cook and driven soley by having to use electric. But i produced and perfected it on gas first before i moved some 20 years ago ;D. Doubt it'll be a lot different to many on here but for me it defintely works and is very easy and nowadays second nature. I can hear others saying the same ;D Will be good to get your feedback if you get round to trying it mate. By the way, letter is in the post.
Your customers are definitely in for a treat with this month's special then Mick :P :P They'll be wanting it all the time next ;D Not sure how close Pran naga pickle is, but i'm sure with a bit of tweaking you can get close to Mr Naga. No doubt the price of importing is prohibitive.
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You won't be disappointed SD. You may want to up the chilli powder to your tastes at a later date. Looking forward to your feed back on this one mate.
And here it is!
Made this one twice over the weekend, and both (though I say it myself) were superb.
The first was done pretty much to CBM's spec, although as always I used chicken thigh meat rather than breast (precooked the BIR way, natch), and ramped up the chilli powder from a teaspoon to a tablespoon.
The verdict? Gorgeously garlicky, moreish and with just enough of that fruity, smoky Mr Naga action going on to keep you in full attack mode from start to finish. Loved it.
For the second, I used my favourite curry meat (next to goat): mutton.
This time, I decided that "just enough" of that fruity, smoky Mr Naga action would not be enough for a mutton dish, so the quantity was doubled up to two tablespoons.
And this time I also made up a batch of CBM's special mix powder, too.
To be honest I wasn't expecting to notice much difference. After all, a mix powder is a mix powder is a mix powder. Right?
Wrong.
I've been getting complacent of late, always defaulting to the same old mix, so I was more than pleasantly surprised at the difference a change made. (I won't give CBM's recipe away, but it involves grinding some whole spices and adding them to the usual powdered suspects.)
I also reduced the sauce to almost bhuna-like consistency, and finished off with a good squeeze of fresh lemon.
Now, the chicken dish was superb, but the mutton was off the scale. Possibly my favourite curry of 2013, and one I shall be making again (and again).
Cheers for the inspiration, CH!
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Good report as always SD. Based on your 2nd attempt with a ramp up on the naga, a change of mix powder and a more bhuna consistancy, you've just put the dish back on the radar with some of my pre-cooked CBM sheep ;D ;D Certainly seems a dish worthy of it. I take it the Mr naga remained in balance with the rest of the ingredients or was it in your face ::)
I've still got some left over dhansak from Saturday and a whole large portion of NIS too. Mmm, can feel curry coming on tonight :P
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There's no doubt that doubling up the Mr Naga to two tablespoons did tip the balance of the dish more towards a Naga dominant affair, but as I love the stuff this was by no means a bad thing. And it did work well with the stronger flavour of the mutton.
However, I'd recommend that anyone trying CBM's recipe for the first time should stick to the quantities advised, which give a great garlic/naga balance and a medium hot curry that will present no problems to anyone who enjoys a Madras.
And I'd also recommend that they try his mix powder (from the second book).
Right. That's got the curry juices flowing. Think I'll be joining you in one tonight, CH!
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Hi SD
I have just bought the CBM books but have yet to make anything from them. I've just managed to locate a local supplier of Mr Naga so from your report I may make this recipe first. Can I ask, did you use the gravy from book 1 or 2 as they are very different. And have you ever tried mix powder 2 from ebook 1, the one that contains ginger and garlic powder? If so what do you think of it?
Regards
Mike
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I can't speak for CH, but I used my own base gravy, which over the decades has metamorphosised into an amalgamation of the best bits of all the base gravies I've ever tried. Having tried both of CBM's base recipes, I'd go for the one in book two, but to be honest, any of the bases you'll find on this site from the likes of Chewytikka, Zaal, CA, Little India, etc., etc., will work perfectly.
I have tried the mix powder from CBM's first book, and it's absolutely fine, but I'm not a huge fan of adding garlic and ginger powder. Much rather use the fresh versions in the base and final curry. The mix powder in book two is definitely worth trying though, as the addition of freshly ground whole spices does lend it a certain vibrancy.
All of the above is, of course, entirely subjective personal opinion!
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Thanks. Apologies CH perhaps I should have put the gravy question to you seeing as it was you who you actually started the thread!! ??? On your advice SD I'll probably use the one from book 2 as it's a bit different to what I've made in the past. The other one with it's cabbage and coconut block reminds me of Chef Shah's garabi which is one I've already done before.
I'm presuming for the special mix powder it wants you to grind the cardamoms up "pods n all"?
Thanks for the advice.
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I'm presuming for the special mix powder it wants you to grind the cardamoms up "pods n all"?
I personally would not. The pods are fibrous in the extreme, and contribute little or nothing to the flavour. I would remove the seeds (actually, I buy them as seeds for this purpose) and just grind those.
** Phil.
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I'm presuming for the special mix powder it wants you to grind the cardamoms up "pods n all"?
I personally would not. The pods are fibrous in the extreme, and contribute little or nothing to the flavour. I would remove the seeds (actually, I buy them as seeds for this purpose) and just grind those.
** Phil.
It depends entirely on the grinder. I was seriously impressed with the way my little Krups grinder (http://www.amazon.co.uk/Krups-Twin-Blade-Coffee-Version/dp/B00004SPEU/ref=sr_1_3?ie=UTF8&qid=1383837523&sr=8-3&keywords=coffee+grinder (http://www.amazon.co.uk/Krups-Twin-Blade-Coffee-Version/dp/B00004SPEU/ref=sr_1_3?ie=UTF8&qid=1383837523&sr=8-3&keywords=coffee+grinder)) coped not just with green cardamoms, but black ones too.
When grinding a small quantity of whole spices I find it helps to add some of the rest of the powdered ingredients to the grinder. (It doesn't work very well if things are just ratttling around inside and bouncing off the sides.)
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Well, OK, I'm not suggesting that it is impossible, but I do query whether grinding the pod has any benefit. Not only does the pod have almost no flavour, but you will end up with fibrous particles (albeit finely ground fibrous particles) that would not (IMHO) add anything to the finished dish. If you are unconvinced that the pod has almost no flavour, split one open using a sharp knife (so as not to crush the seeds and release the essential oils) and try chewing the pod; I think you will find it almost tasteless.
** Phil.
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Thanks. Apologies CH perhaps I should have put the gravy question to you seeing as it was you who you actually started the thread!! ??? On your advice SD I'll probably use the one from book 2 as it's a bit different to what I've made in the past. The other one with it's cabbage and coconut block reminds me of Chef Shah's garabi which is one I've already done before.
I'm presuming for the special mix powder it wants you to grind the cardamoms up "pods n all"?
Thanks for the advice.
No worries Mike. I forgot to state I was using the Zaal base and mix powder. As for the grinding of cardamoms, if it's good enough for the BIR kitchen, it's good enough for me. And i can't see them being a**** to take the seeds out of the pods when grinding. In fact it could even intensify the cardamom hit, and possibly not for the better. But that's a question of ones own taste ;D
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If you are unconvinced that the pod has almost no flavour, split one open using a sharp knife (so as not to crush the seeds and release the essential oils) and try chewing the pod; I think you will find it almost tasteless.
** Phil.
The shell of the green ones may not be very flavourful, but the black ones are packed with flavour throughout. (They're also much harder to de-seed.) I honestly didn't think my grinder would cope with the black cardamoms, but as said above, I was most impressed.
Not sure how long it would last if it was used for this purpose every day, mind...