Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Madrasandy on September 28, 2014, 08:24 AM
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A few pictures of the curries that I cooked for myself, Mrs MA, and my wonderful Sister and Brother in Law who depart for Oz on Monday
Poppodoms
(http://www.curry-recipes.co.uk/imagehost/pics/f4ffa08d7dd079e9d14fcc2f5bd3e734.jpg)
Pilau Rice
(http://www.curry-recipes.co.uk/imagehost/pics/1361080fc0e74deb55cd93b254747122.jpg)
Nans
(http://www.curry-recipes.co.uk/imagehost/pics/6aa24d0d48d8fc702896c0cc0b676b7f.jpg)
Chilli/garlic coriander nan
(http://www.curry-recipes.co.uk/imagehost/pics/83d59c11e4fd3657024257346edd4b30.jpg)
Bhuna
(http://www.curry-recipes.co.uk/imagehost/pics/7aa5ffcc18a14341ceffd65a451a33de.jpg)
Fresh Naga Masala
(http://www.curry-recipes.co.uk/imagehost/pics/f54d7049edc233de8b2bd5ade6b5d685.jpg)
Vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/2b518dfc0617a6d957c8888895986dfd.jpg)
Madras
(http://www.curry-recipes.co.uk/imagehost/pics/7b34409a8fdd127ea357e6749db257cc.jpg)
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That lot would've kept 4 of you busy for a little while!!
Looks pretty good too.
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Nice spread Andy. I hope you cooked that fresh naga properly. ;)
Rob :)
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The fresh naga curry was basically a Jalfrezi, with naga chilli powder and naga chillis also added.
This is the 2nd time I have made this now and this time it was probably a little too hot , still really tasty though :)
The Bhuna's were Chewys, the Vindaloo my work in progress recipe and the Madras was Chewys Zeera, all made with Jb base.
All the food was very very good, particularly the Madras, thoroughly enjoyed be all, even me ;)
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Lovely looking stuff, Andy :)
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Cheers gents, posting up the pics this morning had me craving curry, must learn to hide a portion away!
I have just made some chicken tikka kebabs and some more poppodoms for the farewell buffet later this afternoon, should be fun with everybody's emotions running high :'(
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Tremendous looking food Andy. Those nans come out well in your big fry pan. You'll be hosting Cooking classes before you know it at this rate. ::)
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Shhh dont tell Adey that Im undercutting his prices ;)
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And declaring it to those nice people at the VAT office ;) :D
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:o ;D ;D
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Fantastic spread there!
Makes me want curry tonight but like you I have none left now :(
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A feast indeed!
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The fresh naga curry was basically a Jalfrezi, with naga chilli powder and naga chillis also added.
This is the 2nd time I have made this now and this time it was probably a little too hot , still really tasty though :) The Bhuna's were Chewys, the Vindaloo my work in progress recipe and the Madras was Chewys Zeera, all made with Jb base.
The photos look excellent.
Did the main dishes all taste quite similar, as often happens at BIRs?
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No George they all had their own individual flavour, but with a similar background note due to all using the same base gravy, but a very different flavour none the less.
Cheers it was a fantastic spread and an absolutely wonderful feast, possibly the best to date maybe.
A fitting farewell meal for a lovely couple who me and the mrs will miss very very much come Monday
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Seriously, that all looks so good
You could work in a takeaway/restaurant
Incredible
With that attention to how they appear, I can only assume you apply similar care to their flavours
Thanks for posting
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I must say that Fayre looks well ;D
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Excellent pics - you really nailed that. "...it was probably a little too hot." I love that :)
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Top work, you certainly cooked up a storm this weekend.
Spicy onions, properly cooked Rice and Naans
Also like the way you left the Nagas whole, giving the choice to try and eat them or not.
Curry Porn indeed
cheers Chewy
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I do have to say, Andy, after revisiting your pics, that those naans are absolutely cracking looking. I know we all put the best one at the top, but I think you have nailed the fluffy round the edges bit with a slightly crispier centre.
Great stuff bud
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Cheers gents, I have to say it was one of my best cooking sessions to date. I do find that I up my game more when I have guests coming around, opposed to just cooking for me and Mrs MA, enjoy it more too:)
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What can I say that hasn't been said already ;)
Curry Pictures at there best Well done You must be all curried out
Garp we must be well down on the list for best naan pictures ;D
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Garp we must be well down on the list for best naan pictures ;D
Speak for yourself, Michael :P
Though Andy's might be the best yet :)
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Awesome pics, they'll be hard pushed to find a curry that lives up to that down under!
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And what a feast it looks, Naga Massala - Yes Please :P
I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum ::) ;D Can't you lot afford some proper seving dishes :(
Great work MA :) :) :)
Chrisnw
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Are you still using your original madras recipe, Andy?. I haven't made one for ages, but the last one was yours with chilli paste.
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I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum ::) ;D Can't you lot afford some proper seving dishes :(
Chrisnw
Authenticity, excellent heat retention, depth of flavour can increase over time, hot cardboard, practicality; TA vs restaurant portion size (restaurants serve smaller portions), nice pics. :) Could also just be a preference of peeps who actually cook a curry, and post pics; very few I might add, given the size of the forum, very few.
Rob :)
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Cheers Rob, we could certainly do with a lot more curry porn on here!
The foil containers are used because of their heat retention and when cooked they sit nicely in a warm oven until all curries are cooked and ready to serve together. :)
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Are you still using your original madras recipe, Andy?. I haven't made one for ages, but the last one was yours with chilli paste.
Garp, I have been using CT's , but only because of laziness in making onion/chilli first, I really need to do a comparison now that I always use Jb base. My madras was made using admin (stew) new base from a few years ago, top base it is too, may well have to revisit that one . Need to make my madras tomorrow night
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I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum ::) ;D Can't you lot afford some proper seving dishes :(
Chrisnw
Authenticity, excellent heat retention, depth of flavour can increase over time, hot cardboard, practicality; TA vs restaurant portion size (restaurants serve smaller portions), nice pics. :) Could also just be a preference of peeps who actually cook a curry, and post pics; very few I might add, given the size of the forum, very few.
Rob :)
Yeh (moderated)
(http://www.curry-recipes.co.uk/imagehost/pics/53eebc7233ba2b3d6604dc9e410df9e6.jpg)
Kiss my link - http://www.curry-recipes.co.uk/curry/index.php/topic,13200.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13200.0.html)
Chrisnw
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Hence the global coriander shortage ;)
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Hence the global coriander shortage ;)
Coriander free pic -
(http://www.curry-recipes.co.uk/imagehost/pics/fa509fc915c4d0b0dca84fb4bdfde8b0.jpg)
One more link - http://www.curry-recipes.co.uk/curry/index.php/topic,13167.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,13167.0.html)
...and what's wrong with coriander ? - no reply needed MA 8)
Chrisnw
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I wont then chris :-X Have you tried Jb's base yet ;)
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I wont then chris :-X Have you tried Jb's base yet ;)
JB's base recipe looks great and has been very well received, so def one to try in future, always open to new ideas & techniques. I hope that someone may try my pressure cooker Glasgow style base & report back, seem to remember Chewytikka had a similar version ?
Chrisnw
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Hot off the press, wife's pic of one of tonight's dishes - Chicken Jalfrezi
(http://www.curry-recipes.co.uk/imagehost/pics/32b7df92c5b3e429aca532ab8adb8431.jpg)
... bit easy on the coriander though :(
Chris
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Chicken Coriander Jhalfrezi ;D
Thought you might have thats all
Have you made jb's base yet chris?
Not yet, but def one to try - may try out a pressure cooker version and report back.
Cheers
Chrisnw
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Yeh (moderated)
Blimey. I thought they were reasonably good answers, given your question.
Rob :)
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Yeh
Blimey. I thought they were reasonably good answers, given your question.
Rob :)
Yep I thought so , maybe chris thinks hes on the wrong forum :o
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Yeh
Blimey. I thought they were reasonably good answers, given your question.
Rob :)
All in jest, no offence meant and non taken, have a good night :)
Chrisnw
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Yeh
Blimey. I thought they were reasonably good answers, given your question.
Rob :)
Yep I thought so , maybe chris thinks hes on the wrong forum :o
I would be banned again by now MA ;D - You would not be reading this post :(
Chrisnw
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I would be banned again by now MA ;D - You would not be reading this post :(
Chrisnw
;D ;D
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Very very true , goodnight mr jest of the jester jesterers
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but what's the obsession with serving everything in foil trays
Chrisnw
I'd not call it obsession, but rather choice.
Reasons!
Practicality. Have you ever put a plastic Chinese takeaway in a warming oven?
Affordability. They are relatively inexpensive and save washing up.
Versatility. Freezer to oven.
Need I go on?
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Livo? no you need not :)
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I know we all like that BIR authenticity, but what's the obsession with serving everything in foil trays on this forum ::) ;D Can't you lot afford some proper seving dishes :(
I agree, and was thinking exactly the same thing.
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George , I serve in foil containers because they were cooked earlier and kept warm/re-heated in the oven, easier to use the foil containers which can then be thrown away at the end saving on washing up ;)
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I cook meals and freeze them in foil containers for when I'm on the boat. Bung them in the oven and heat till defrosted and warmed through. If its for home, its the plastic ones.
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To all who use the foil tray for serving, you are not following the instructions on the pack. My ones, at least, clearly state on the pack they are only for storage, baking and freezing.
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Ah but we digress yet again, so back to the curries in the OP and questions that again threaten to derail the post;
By comparison to say Kashmiri or Jalapeno, how destructive are the Naga chili?
What is the reasoning behind the fascination that curries must be "hot"? I understand that some should be and actually need to be but not all BIR dishes are lip blistering, are they? (Remember, I'm on the other side of the planet and certainly out here not all curries are hot.)
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(Remember, I'm on the other side of the planet and certainly out here not all curries are hot.)
But also remember that this is primarily a BIR forum livo. And in BIRs the general trend, although not so much nowadays, was for blisteringly hot (as in chilli spice) curries. It's a macho thing that used to follow on from downing copious amounts of lager in the local pub.
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By comparison to say Kashmiri or Jalapeno, how destructive are the Naga chili?
Naga is pretty destructive, but chilli heat becomes addictive ,the hotter you try the hotter you want, the endorphin rush from the hot chillis is like a drug, and it gives you a huge energy boost ;)
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I understand that the body reacts to capsaicin in unusual ways. It is an irritant to most animals, hence capsicum spray, and anyone who has ever touched their eyes or ugly bits after handling even a mild one will appreciate this. It is remarkable that the substance is somewhat addictive since while we shouldn't care to repeat uncomfortable sensations, we do anyway.
The 2 Davids :
When I was at college we had an "ornamental" chilli plant that would cover itself in tiny little red fruits that were actually incredibly hot. A couple in a dish, even without the seeds, would spike the whole thing right up, yet we had a friend (David) who could just pick them and eat them straight. Not just one but he had no need to stop.
I have another friend (David) who used to deliberately order his Mexican food and Pizzas with extra heat, so much so that the sweat would run from his brow and drip off the end of his nose as he ate them.
I find it incredible that some chillies require the wearing of protective gloves to prepare a dish, yet there is somebody capable of eating it.
A month ago I was given a box of chilli chocolates for Father's Day by my daughter. It had 12 chocolates being 3 of each in Mild, Warm, Hot and Extreme. The mild was not much more than chocolate. The warm you could feel the chilli but the taste was good. The hot was as much as I wanted to try and I only ate 1. Needles to say the 3 Extreme chocolates await some fool stupid or drunk enough to put it in their mouth.
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I would be that stooopid fool :o
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I would be that stooopid fool :o
Me too :)
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I've been known to participate ;)
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I like chocolate and i love my chillis. What is an accepted "good combinaton" gets a big >:( from me. I cant think of anything more horrid other than chilli in beer :o . I've tried that too and that was proper ***t* :( A waste of good beer and chillis ::)
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Live on hot and spicy food and have to have a fix of sweet, usually chocolate for dessert. yum :P
I think it originates from good old school BIR's serving a strong Cona coffee with thick cream
and a Rowntree's After Eight Mint to finish the meal.
But Chilli Chocolates I've tried, don't really hit the spot for me.
My corner shop sells Lindt brand, which is good, but you couldn't say it was spicy
more of a mild chilli trace/aftertaste.
Naga Truffles, probably someone's work in progress somewhere ;)
cheers Chewy
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I can't say it is something I'd hurry to try again either. While not unpleasant to eat, I do prefer the 2 separately. If the Hot ones are anything to go by, I won't be trying the Extreme. Sometimes unusual flavour combinations create a unique and surprising creation, for example; cheese and coffee.