Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: LouP on October 05, 2014, 07:49 AM
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So these are what we chose last night. I didn't have time take a pic as I was too busy dishing it up BUT I did manage a doggy bag as we had poppadoms, starters and mains :)
(http://www.curry-recipes.co.uk/imagehost/pics/daa800f9441944e2a13b252d0f64c507.jpg) (http://www.curry-recipes.co.uk/imagehost/#daa800f9441944e2a13b252d0f64c507.jpg)
The vindaloo is at the back, Madras at the front.
(http://www.curry-recipes.co.uk/imagehost/pics/43890c5d1283246829a0878d70985268.jpg) (http://www.curry-recipes.co.uk/imagehost/#43890c5d1283246829a0878d70985268.jpg)
Vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/f01a2df388a0b4dec300eedf8505ca19.jpg) (http://www.curry-recipes.co.uk/imagehost/#f01a2df388a0b4dec300eedf8505ca19.jpg)
Madras
(http://www.curry-recipes.co.uk/imagehost/pics/ddfbfc4a6c7e36f5964caf5122b1a5e4.JPG) (http://www.curry-recipes.co.uk/imagehost/#ddfbfc4a6c7e36f5964caf5122b1a5e4.JPG)
Mixed starter for 2
(http://www.curry-recipes.co.uk/imagehost/pics/e2f2a3eff53db8ab8cf3c162774fc35c.JPG) (http://www.curry-recipes.co.uk/imagehost/#e2f2a3eff53db8ab8cf3c162774fc35c.JPG)
Date night :)
We also had Pilau rice (standard) and garlic naan which was exceptional. Not that different in texture to H4ppy naans but think there was yogurt in there and also there were tiny pieces of freshly roasted garlic on top which was amazing.
Currywise they were lighter that my attempts. Smooth to the point of mildly thick soup and the base was lighter than mine (Zaal). Will be making a lighter base tomorrow if anyone has any recommendations?
The madras was the same colour as mine and I can tell they used ghee, it sort of gave a light buttery background, so I will also give that a whirl.
All in all a really tasty meal :)
Lou
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:)
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Looks great loup , seems ages since I last went out for a curry.
You too have made me crave curry before breakfast :)
I would recommend Jb's base, it is lighter than most.
Who won ?
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Well I have just been nibbling and it was a tough choice but I would say the Chicken Madras for it's freshness.
There are more spices in the vindaloo. I can defo taste star anise (which I use in my Madras at the beginning) and I think there are come ground cardamons somewhere. The lamb also adds more depth and is really tender.
I would order both again and it was so nice to have a curry that someone else had cooked ;D
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.. it was so nice to have a curry that someone else had cooked ;D
Yes it is Loup, but I do love cooking curries and all that is curry related .
In my madras I also use star anise at the fry onion stage, which is then removed. I actually made my madras last night, first time using jb base, beautiful :)
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That all looks delicious, Lou. Shame that Mr P only got a half pint though ;)
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I would order both again and it was so nice to have a curry that someone else had cooked ;D
so Loup, do you still reckon you don't cook as good as a good restaurant curry?
I'm finding this increasingly hard to believe, when everyone tells you how good your curries are
It's only us chefs who are dissatisfied
One takeaway chef told me about ten years ago, that nobody likes their own cooking
I guess he was right
Those curries, by the way, look beautiful
I can almost smell them!
yum
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I am still really happy with mine. I have come so far this year and and if I never improved from this point I would still be happy.
That being said I will still experiment and not really to perfectly match (as I think that is impossible) but now I shall be after a lighter touch.
Slightly rounded spoons of spice instead of heaped, a lighter base and will try ghee.
I just love curry and the challenge/ inspiration is what makes me happy ;D
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Loup
I just love curry and the challenge/ inspiration is what makes me happy ;D
That's a nice attitude much better than getting upset and throwing the cooker out of the window like some here do ;D
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(http://www.curry-recipes.co.uk/imagehost/pics/daa800f9441944e2a13b252d0f64c507.jpg) (http://www.curry-recipes.co.uk/imagehost/#daa800f9441944e2a13b252d0f64c507.jpg)
The vindaloo is at the back, Madras at the front.
See that's the exact opposite of what I would have guessed. In my experience the madras is always more tomato based and so usually redder. The vindaloo would be less tomatoey or no tomato at all. There's no point comparing any more as the regional differences seem too great now.
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See that's the exact opposite of what I would have guessed. In my experience the madras is always more tomato based and so usually redder. The vindaloo would be less tomatoey or no tomato at all. There's no point comparing any more as the regional differences seem too great now.
But do you not think that the additional (red) chilli in the vindaloo might compensate colour-wise for the lack of tomato ?
** Phil.
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What you say, SS, is what I have tried to say in the past. There is no point trying to create the perfect Madras, Vindaloo, Dopiaza...blah blah blah, because they're all different.
They differ from region to region, from town to town, and from street to street in the same town. We can only try to make dishes that we like and are used to.
There is no BIR, as such, just variations on a theme :)
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Neither was very tomatoey and I suspect (like you Phil) the red colour was from extra chilli powder.
I am in Stoke-on-trent btw (region wise)
The curries I make myself, my Dad says are like the old school ones he had years ago :)
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The curries I make myself, my Dad says are like the old school ones he had years ago :)
Loup, you /urgently/ need to set up in business : "Real old-school curries, deep-frozen and sent by express courier to your door. Distance no obstacle".
I volunteer to be your first customer.
** Phil.
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I will look into the distribution costs at once ;)
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I forgot to add that Chewywould have loved the ambience last night. We had The Bee gees, Dione Warwick and all that crowd keeping us "In the mood" :-*