Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Madrasandy on November 21, 2014, 10:13 PM
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Just had a play in the kitchen and made this extra hot Madras, a completely moreish heat infused beautiful curry and h4ppy naan, the Heera Kashmiri Chilli Powder is the best Kashmiri I have bought, very colourful, aroma is 10/10, and it is so moreish. I also added a jigsaw x tmsb chilli, which gives a wonderful slow heat build that lasts for an age, one of my favourite curries this year :)
(http://www.curry-recipes.co.uk/imagehost/pics/09ae450d784958dc91d30fd5fc61ee72.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/39808054662b817077ef85c982725c04.JPG)
Gutted I broke my spoon though :o
(http://www.curry-recipes.co.uk/imagehost/pics/f9bb7f0034012258ce29283a75a5f33d.JPG)
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Stunning looking food MA. Is that garlic and coriander on the naan - it looks 110% like it came out of a top class curry house.
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Stunning looking food MA. Is that garlic and coriander on the naan - it looks 110% like it came out of a top class curry house.
It is garlic and coriander SL, I am so pleased with all my curries now, since the Jb base it feels like everything just clicked, chewys recipes helped so much too. I am at the "cracked it" stage, there is room for improvement but I would rather eat my own now than order a curry. Amazing how everything just comes together :)
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Oh yes you have definitely cracked it if these pics are anything to to go by. I am constantly disappointed with curries ordered from local establishments. There's maybe only two places here where I think they've got the better of me and in part that's because they offer something different from the standard BIR menu.
However it's a good place to be when you get to the stage that you can enjoy your cooking and not worry about what your local BIR is serving cause you know it's gonna have to be damn good to better your own. I think that's what this forum is about and it seems to me these days that more and more members are reaching their goals thanks to the collective pooling of ideas and experiences on the forum.
I look forward to more of your pics.
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Couldn't agree more S.L. until recently I have struggled, had something missing, been disappointed (when others enjoyed it), but since the jb base everything else has fallen into place, from cooking temp, times, spice cooking/singing etc. I genuinely enjoy everything I cook now, its a wonderful feeling after 20+ years of trying. And yes it is all entirely down to this forum, as argumentative as it is and even though most threads are completely derailed the information is here :)
The No.1 source for true BIR standard curries, FACT :)
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:D ;D
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That Madras looks lush Andy, I could just tuck into that, right here and right now.
Due to not being at home properly for the last few weeks and constantly in demand at the moment :-\ , I'm absolutely desperate to just sit down at home and just masticate (read it again slowly George and NO) on a delicious curry.
And the slow heat build thats lasts for an age sounds good to me. Winter warming at its best.
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Looks spot on Andy. I pretty much mastered about 90% of a standard indian menu about a year ago. Will post some pics tomorrow and been thinking about doing a video if I can get my missus to film it. My wife is indian and she says my curries are better than restaurants...which is a nice complement.
Some of the earlier bad curries usually meant the garabi or the tomato paste was too thick or I used too much mix powder. Garabi needs to be really thin, like milk consistacy and I would use a rounded teaspoon full of mix powder rather than a tablespoon quantity.
But yes, well done and look forward to some more pics.
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Oh yes you have definitely cracked it if these pics are anything to to go by.
Couldn't agree more!!! :D
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Superb looking food MA!! Yum ;D
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Aye! I would eat that curry and naan anytime. Looks delicious! :)
I also agree with your sentiments about this forum, MA. All the info is here and for me, any curry ebook released nowadays has little or no value.
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Good looking curry there :P And the naan looks very h4ppy indeed ;D Shame there was a casualty :( Wouldn't mind that lot right now for my breakfast :)
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Yep once again I wish I had saved some for today, looking at the pics has made me crave curry. Good job Im currying again tonight :)
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I'm absolutely desperate to just sit down at home and just masticate (read it again slowly George and NO) on a delicious curry.
After which you can sit back and accubate :)
Andy, what does "a jigsaw x tmsb chilli" mean ?
** Phil.
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[Andy, what does "a jigsaw x tmsb chilli" mean ?
** Phil.
It is 2 chillies that have been cross bred, in this case fatalii gourmet jigsaw with a Trinidad morgua scorpion blend, lovely chilli, but very hot
http://www.youtube.com/watch?v=KD0OFqThkPw (http://www.youtube.com/watch?v=KD0OFqThkPw)
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Thank you !
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It's all very well using these amazing varieties of chilli but it's hardly BIR is it? Do you really think they're going to include these relatively expensive chillis in a standard Madras?
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MA,
How does the Heera Kashmiri Chilli Powder differ from MDH.
London.
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It's all very well using these amazing varieties of chilli but it's hardly BIR is it? Do you really think they're going to include these relatively expensive chillis in a standard Madras?
Who says it is BIR, that's a different forum by the way, this is curry recipes online ;)
This is a curry :)
Who said it was a standard madras?
As it says it is a madras with an added chilli 8)
Still haven't found your recipe yet ss ;D
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MA,
How does the Heera Kashmiri Chilli Powder differ from MDH.
London.
Not sure about MDH, but the Heera I have just bought smells, looks and tastes far better than any other brands I have tried. It is more vibrant, but then again maybe it is just standard and my previous had been coming towards the end of their shelf life and so lacking in colour and smell and taste ?
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MA,
I know what you mean about spices when they're getting old, I tend to buy new every 6 months or so as they're cheap enought if you buy 100 gram packets.
London.