Thanks for sharing the recipe that looks like one hell of a hot dish :o would certainly need to tone down the chilli for my taste but another to add to the list.
Thanks
Final dish looks lovely and it's right up there with how hot I often like them. Will give this a go at some point.
Is the amount of oil correct - 3 chef spoons (12 tbsp)?
Looks spot on Curryhell.I take it you're trying to emulate the dish from Spices Restaurant??? They do make it spot on I have to say although next time I'll ask for vindaloo strength,think I'll have to have a go at your version and see how it compares.
Hello curryhell, That does look very hot and nice indeed especially like the idea of the twice cooked peppers and onion. I reckon they would be nice dry roasted and charred a bit then added to the dish.
Bon dish
Looks spot on Curryhell.I take it you're trying to emulate the dish from Spices Restaurant??? They do make it spot on I have to say although next time I'll ask for vindaloo strength,think I'll have to have a go at your version and see how it compares.
Hi Jb. You guessed right mate. It's Spice's dish I'm trying to emulate. My observations after cooking it yesterday, probably clouded by having been exposed to the whole cooking process which kind of blunts the olfactory senses, but not nearly as much as half a dozen bottles of Leffe did though ;D, i need to add additional pre cooked diced onions as well as the slivers of onion. One or two whole chillis would not go a miss either. I may also up the chutney and lemon content a tad as well. Would be good to get a direct comparison from someone who is familiar with dish and any suggestions for future improvement. It is one hell of a tasty dish :o
I notice you only use garlic puree and not the usual ginger/garlic mix that I see in most recipes.Adding mango chutney is another interesting ingredient....must give this a go.
I actually got a North Indian special on Friday delivered from a new place that posted me a menu.It's called the 'Elachi' in Purfleet.No idea what the place is like(it also does pizzas!!!) but the North Indian is the simply the best I've ever had.It lists among it's ingredients 'sour spices' whatever they may be but it's fantastic,you must give it go-I'd be interested to see if you can work out what gives it the extraordinary taste.
I notice you only use garlic puree and not the usual ginger/garlic mix that I see in most recipes.Adding mango chutney is another interesting ingredient....must give this a go.
I actually got a North Indian special on Friday delivered from a new place that posted me a menu.It's called the 'Elachi' in Purfleet.No idea what the place is like(it also does pizzas!!!) but the North Indian is the simply the best I've ever had.It lists among it's ingredients 'sour spices' whatever they may be but it's fantastic,you must give it go-I'd be interested to see if you can work out what gives it the extraordinary taste.
Lack of ginger was because i didn't have any garlic / ginger paste, only freshly made garlic puree. Haven't got round to doing that just yet. I used the mango chutney is to add a savoury sweetness which is very discernable in the dish. It doesn't seem to be the sweetness added by normal sugar - who knows!!
As for Elachi, not had anything from there. It's been around a while - formerly called Station Spice. It's a little shack right by the railway crossing at Purfleet. Doesn't look too salubrious but that wouldn't stop it turning out good TA nosh. How was the curry by the way??
As for the sour spices, the only spice i can think of that has been referred to as sour is mango powder (amchoor). Another option would be the inclusion of tamarind. I reckon my efforts so far scores 75%. With the addition of more precooked charred onions and peppers, half tsp of amchoor and one of tamarind concentrate i could push it a bit further :D. Would be really interested in your feedback if you get round to having a go at the recipe. Never know, maybe it'll become a joint quest - the cracking of the North Indian Special :o
Sounds good.I have mango powder and a big block of tamarind in my cupboard so I think that's next on my agenda.I can visualize where the Elachi is now,I can recall seeing a little old shack when I've gone by on the train.May not look too good but the curries are great(and portions sizes are good as well).Sometimes I find that,the place may not be posh but the food is excellent.Try the North Indian from there,it's superb.
Hey Curryhell,
Another great looking dish my friend. Great to see more members providing pictures too, it gives is a good guide as to what we are aiming for.
Very well done,
Ray :)
Perhaps Curryhell they use a teaspoon or two of Chana Masala spice mix for that sour taste I use it a lot when I make a chickpea dish.
Perhaps Curryhell they use a teaspoon or two of Chana Masala spice mix for that sour taste I use it a lot when I make a chickpea dish.
You could always try 1 tsp of Amchoor (ground mango) as a souring agent too!
Ray :)
I reckon my efforts so far scores 75%. With the addition of more precooked charred onions and peppers, half tsp of amchoor and one of tamarind concentrate i could push it a bit further :D.
Perhaps Curryhell they use a teaspoon or two of Chana Masala spice mix for that sour taste I use it a lot when I make a chickpea dish.Thanks for that Coogan. I haven't come across that one. I take it it's one of those packet mixes that can be found in asian grocer stores like chaat masalla?
:o Flipping heck :o
Now, I love a hot curry, but.... 4 table spoons of chilli powder + 5 chillis :o
It does look delicious though, thanks for sharing your recipe and posting the great pics.
Cheers
I actually got a North Indian special on Friday delivered from a new place that posted me a menu.It's called the 'Elachi' in Purfleet.No idea what the place is like(it also does pizzas!!!) but the North Indian is the simply the best I've ever had.It lists among it's ingredients 'sour spices' whatever they may be but it's fantastic,you must give it go-I'd be interested to see if you can work out what gives it the extraordinary taste.
I actually got a North Indian special on Friday delivered from a new place that posted me a menu.It's called the 'Elachi' in Purfleet.No idea what the place is like(it also does pizzas!!!) but the North Indian is the simply the best I've ever had.It lists among it's ingredients 'sour spices' whatever they may be but it's fantastic,you must give it go-I'd be interested to see if you can work out what gives it the extraordinary taste.
JB Tried the North Indian from the Elachi with special rice and saag bahji. Rice was very nice -heavy on the peas and had quite a lot of onion in it. The saag however was at best average and very wet. Would not recommend that. NI was nice but very tame on heat for my liking. Chef probably being a bit over cautious as I'd asked for it phall strength ;D. Most restaurants seem a bit reluctant to ramp it up unless they know their customers. I still rate Spices NI better though. The Elachi version was over done with the red food colouring. Taste wise very similar - that rich oniony / peppery taste with a hint of savoury sweetness (but not sickly) with a souring edge to it.
Anyway the quest continued tonight. Made a couple of changes (all in red)f to quantities included tamarind concentrate, whole chillis and a couple of cloves of chopped garlic. I opted for tamarind as the souring agent first rather than using amchoor powder. That may be the next step. Recipe update posted below. Looking forward to feedback from anybody that has given this a go ;) or any thoughts on improving it.
main dish
- portion of chicken tikka ( i always use Blade's recipe - tikka par excellence!!)
- 2 tsp fresh pureed garlic
- 2 cloves of garlic roughly diced
- 2 tbsp tomato paste (already diluted 50/50)
- 300ml curry base (CA's)
- 2 tsp spice mix (CA's)
- 2 tbsp chilli powder (or more to taste)
- 1 tsp tandoori masala (my own blend but any will do)
- 0.5 tsp all purpose seasoning
- 3 tsp pureed mango chutney
- small tomato halved
- 0.5 tsp of tamarind concentrate
- fresh chopped coriander (to taste)
- 5 whole chillies
The chopped garlic was added with the garlic puree and the tamarind was added with the APS and mango chutney and small tomato halved.
Conclusions were that the tamarind definitely added a pleasant depth of sourness, not the acidic
Made this last night and it was lovely. Nice taste and a good amount of heat! It reminded me somewhat of a Pathia - quite sweet and sour.
Anyway, here's a pic.
(http://farm7.static.flickr.com/6004/6016637409_b9da4329d7.jpg)
Sorry Curryhell, yes it's green pepper, that will teach me for not reading the whole post first :)
Sorry Curryhell, yes it's green pepper, that will teach me for not reading the whole post first :)
;D ;D ;D. How many time are we all guilty of that 976bar !!!
Made this last night and it was lovely. Nice taste and a good amount of heat! It reminded me somewhat of a Pathia - quite sweet and sour.
Anyway, here's a pic.
(http://farm7.static.flickr.com/6004/6016637409_b9da4329d7.jpg)
I just looked a the dish and fell in love with it, so why read the rest!! ;D ;D
I could try this tomorrow evening as I have some base and chicken tikka in the fridge, I don't have any tamarind but that's because I'm not really keen on tamarind so will probably opt for the lemon juice instead :)
I'll let you know how it goes :)
I think next Saturday evening will be my first opportunity to try this one, so update to follow later that evening.
I've just made a batch (3.5l) of Abdul's base, so will be making this tomorrow night now as I have Roast Chicken tonight :)
It makes me wonder how the guy who does that programme is still actually alive today having watched most of his series..... :)
Fair play.....
Curryhell that looks spot on to me....very nice indeed!!! Next curry feast I do that will certainly be on the menu.Glad you tried the Elachi,by the way have you tried the new Desi Restaurant in Grays??? (The old Thai place).Had a sit in meal and it was lovely(although I got a take away this weekend and it was really average-strange how it can be so different.)Anyway I thought of you whilst reading the menu,they do a dish called 'Bollywood Blast' containing naga chillis...phew!!!
Funny you should say that, I've been toying with the idea of marinating a whole chicken with Tikka spices, then roasting it in the oven with some vegetables, then making a sauce to pour over the top once it's done....
Lay all that on a bed of rice and serve it as an Indian Platter......who knows?
Probably not BIR but who cares!! :)
Ok made this for lunch today and I am impressed :)
(http://www.curry-recipes.co.uk/imagehost/pics/a5a9f1f48fcb5fd0c962a109657cbd61.JPG) (http://www.curry-recipes.co.uk/imagehost/#a5a9f1f48fcb5fd0c962a109657cbd61.JPG)
Hi Curryhell,
I always brown the edges of Onions and Peppers when cooking for an Indian dish, it gives it more flavour :)
Pictures look lovely, i wanted to ask, did you use food colouring?
I have read the recipe and there has not been any food colouring mentioned but it looks quite red and I would like to know whether it is because of the chilli powder and tomato puree.
Thank you,
Abdul
Hiya CH,
Made this last night, with the only difference from the original recipe being I used 2.5 tsp Deggi Mirch chilli powder.
It was very nice, and about vindaloo heat, if not more.
Thanks for the recipe.
Matt
Hi CH,
I'm going to give this a try tonight. I will opt for the 2 tbsp of chilli powder rather than the 4 ::) (I know my limits) Just on the tandoori masala, you say that you use your own but any will do! Do you have a recipe for your own available as I would like to be true to the dish. I do have some Rajah TM but, it always has a garam masala hint to it, which I don't always want in a dish. I think Cory Ander uses the Bruce Edwards TM recipe which does contain some red food colouring, and was wondering if you were using the same?
Before I start anything though, have you settled on this recipe now (updated version)
The mango Chutney, I only have 'Pataks Sweet Mango Chutney' in, will that be ok?
Concentrate Tamarind, I have a bottle of Maggi Tamarina, would that be ok if I upped to 1 tsp?
Ray :)
'having tried mine side by side with the leftovers from a meal in the restaurant the other week. I thought mine was better'
Blimey curryhell if you have achieved that I've definitely got to give this one a go!!! Went to Spices last week had NI Special amongst other things it was fantastic(couldn't quite manage phall strength though!!)
Hi CH,
Brilliant, and thanks for the reply and the TM mix. It's come a little too late for me tonight (I have my Jal Frezi on the go as I type) but no worries mate. I will do it tomorrow night. I didn't have any chicken tikka in anyway, only normal pre cooked stuff.
I'll try to get to grips with my camera too and take a few snaps.
Ray :)
Chick Tikka is a must with the NIS dish as it seems to enhance the flavour even more
Hi CH,QuoteChick Tikka is a must with the NIS dish as it seems to enhance the flavour even more
My thoughts too, and I will use blades recipe like you do, even though I do have my own.
My mate, fat Paul, who usually eats a stinking hot Vindy, is coming around tomorrow night for his usual 'free' monthly feed. Now I'm not even gonna try and get an indication of how good it is from him because, to be honest, I could deep fry a whole potato smothered in chilli powder and he would still say that it was awesome (he's a proper dick lol) but, if I do eventually wimp out of finishing the dish, I know he will scoff it like there's no tomorrow. I will have a wimpy madras on standby ha :D
I'm really looking forward to doing it now, and wished I'd have waited for your response.
Ray :)
Just wondering if this dish bears any relation to the Rajasthani Special which my favourite local takeaway has added to their menu. It's described as follows:
Chicken, lamb OR prawn. A Northwest Indian speciality, cooked with ginger, garlic, whole red chillies, tomatoes, green pepper & a touch of fresh coriander, creating an exotic hot & spicy flavour
Hi CurryhellHi Barry. I have made some minor tweaks to the recipe. I don't want to post them until i think i am there though as i have already posted one revision. I will PM them to you if you wish or just go with the first revision with the changes highlighted in red.
Will be having a go at this this weekend. Have you tweaked the recipe anymore yet or are you fairly much happy with it as is at the moment?
Regards
Barry
Hi Curryhell
Made this last wkd. I have never had a north indian special so nothing to go on.
First thoughts........bloody hot :o I am usually a madras/mild vindaloo man but i thought I would try exactly to spec. Next time I will half the chilli powder.
Secondly the taste. A lovely sweet curry with no hint of the tamarind or mango chutney on its on with the flavours blending well. Also a more subtle sweetness than just adding sugar if that makes sense!
Finally, the tandoori masala was possibly a tad overpowering the dish? I am not sure if this should be one of the forefront flavours? It could also be my T.M (Rajahs)?
I will definitly be making again with my only changes being the chilli powder halved and T.M down to 0.75 tsp.
Cheers for a very nice recipe :)
regards
Barry
p.s. will post pics next time!
Well Done!!! :) I know you've put a lot of hard work in cracking that one.It looks wonderful.I actually polished off the remnants of an Elachi North Indian last night.I agree I can now see where 'that' taste comes from that I was trying to describe,I was sure I could detect small flecks of mint whilst eating it.I always make the pakora sauce when I serve papadams,I think it's very addictive;Gazman's recipe is identical to the dip served in Spices,many thanks for completing the puzzle.It's funny such a tasty dish is achieved by something so simple.Must try this asap :)
Well Done!!! :) I know you've put a lot of hard work in cracking that one.It looks wonderful.I actually polished off the remnants of an Elachi North Indian last night.I agree I can now see where 'that' taste comes from that I was trying to describe,I was sure I could detect small flecks of mint whilst eating it.I always make the pakora sauce when I serve papadams,I think it's very addictive;Gazman's recipe is identical to the dip served in Spices,many thanks for completing the puzzle.It's funny such a tasty dish is achieved by something so simple.Must try this asap :)
Cheers JB. Wasn't sure how you got on with Gaz's recipe as i didn't see any further comments. But the recipe does for sure contain all the right ingredients to make it just the same as Spice - another one nailed ;D. And when i see that bit of coloured onion peeking out from under the sauce I almost lept off the chair and new i just had to try it as soon as poss. It then made me think of bamble's recipe with the optional inclusion of it :D. And again last week when i was in there i was rooting through the dish and found loads of evidence 8). Last night was the first opportuity i have had to give it a go and i am suitably impressed, which is very unusal. I will be doing a sober side by side comparison next week and will provide some sort of report.
Off topic, the week before last i tried the Dhesi and their Bollywood Burner with chicken tikka, mushroom rice (put off the special by the inclusion of chic peas :o) and brinjal bhaji. Main dish was tasty but not hot by my standards. The nearest thing it had come to a naga was a mention of it on the menu :'(. The rice was almost devoid of mushrooms, the occasional miniscule fungi here and there, and i mean very very small and in very short supply >:(. But at least the brinjal was comparable. Would i go back, yes but my first preference will always be for Spice.
Look forward to your feedback when you get chance to cook my version of the NIS. Merry Xmas and all the best for the New Year.
That looks absolutely delicious!! :D :DIndeed it was very tasty and not overly hot.Take some of the credit Abdul. Your base and spice mix ;D
Well done on hitting the flavour which you sought!
Abdul
Hi curryhell.Cheers Barry. I was happy with it having made a few adjustments, but when i discovered the spicey onions in it i knew i had to tweak it some more. It simply means i'll be adding them to your chef's special next time round to see what sort of difference they make to an already damn tasty dish ;D. I'll be doing a side by side test next week with the dish from my local to see how close or not i really am. Look forward to hearing what you think of it second time round with the "special" ingredient. All the best for Xmas and the New Year.
That looks the business!!! will be trying again soon with your tweaks! i love how such a simple single ingredient addition can get a dish to what you are looking for. will report back when tried.
Cheers
barry
Hi CH,Hi Ray. I think i have gone as far as i can with it. I know i am enjoying eating it ;D and will be doing a side by side comparison next week which will confirm if i have any more work to do. Sure you'll get round to trying it next year mate. The spicey onions were the missing ingredient. Re. taste it kind of boarders on the sweet to savoury IMO. I wouldn't say it was rich like CTM but it does have plenty of body to it. I scaled back on the chutney as the spicey onions also contain this. My tandoori masala is in the thread and does contain red food colouring. The redness has increased because of the inclusion of the spicey onions but unlike your rogan it's not red but a rich reddish brown. Never having had a jalfrezi from a BIR i'm not sure how it compares but with the onions and chillis there's going to be a resemblence.
I'm so sorry mate, I still haven't had a chance to try this one but if this is your final cut, then I guess hanging back was no bad thing, especially now you believe that you have cracked it.
It does remind me very much of a good Jal Frezi in parts, then the addition of mango and pakora dipping sauce takes it further on. I'm guessing that this dish is going to be rich, sweet and spicey?
It looks really good, and it should be because I know how much effort that you have put in to crack this one.
Very well done my friend 8)
The tandoori masala, is it your own or a branded variety? I ask because your dish looks quite a deep red, something similar I would say to my rogan josh but I do use colouring in that and you have no mention of it in your list of ingredients? I know some TM's do have red food colouring in them, hence the question.
Ray :)
Hi CHGlad you enjoyed it Jamie ;). You can now scale back the chilli to your own taste, or scale up if you dare :o :o ;D If you do make it again in the week, post up a couple of pics to show how it looked.
Finally got round to making it and it was fantastic i even kept the chilli level which may have affected my taste buds and my arse :'( will be making it again in the week ill try and get some pics next time
Jamie
- 2 tbsp tomato paste (triple concentrate) dilute with 6 tbsp waterIt should read
4 tbsp chilli powder (or more to taste) & 5 fresh :oI do like it hot ELW 8). But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have a lot more appeal - only 1 tbs. That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist :D.
am I reading that right? :)
4 tbsp chilli powder (or more to taste) & 5 fresh :oI do like it hot ELW 8). But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have a lot more appeal - only 1 tbs. That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist :D.
am I reading that right? :)
4 tbsp chilli powder (or more to taste) & 5 fresh :oI do like it hot ELW 8). But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have a lot more appeal - only 1 tbs. That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist :D.
am I reading that right? :)
4tbsp plus 5 fresh chillies! Sheesh! I thought I was a chilli fiend!
Maybe in my youth I could have handled it, but not now. The comparatively mild phal is my limit these days.
But, curryhell, seeing how you apparently have a stomach lining composed entirely from space shuttle re-entry tiles, or perhaps a substance that has yet to be added to the periodic table, perhaps you'd like to try a dish that I created for a crazy mate who likes to chew on nagas for recreational pleasure.
I call it the Murgh Meltdown, which comprises succulent double organic hand reared Poulet de Bresse from the Rh
4 tbsp chilli powder (or more to taste) & 5 fresh :oI do like it hot ELW 8). But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have a lot more appeal - only 1 tbs. That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist :D.
am I reading that right? :)
4tbsp plus 5 fresh chillies! Sheesh! I thought I was a chilli fiend!
Maybe in my youth I could have handled it, but not now. The comparatively mild phal is my limit these days.
But, curryhell, seeing how you apparently have a stomach lining composed entirely from space shuttle re-entry tiles, or perhaps a substance that has yet to be added to the periodic table, perhaps you'd like to try a dish that I created for a crazy mate who likes to chew on nagas for recreational pleasure.
I call it the Murgh Meltdown, which comprises succulent double organic hand reared Poulet de Bresse from the Rh
And i thought it had loads of potential :P :-\ ::). Mughi Napalm, got kind of a ring to it ;D. Never tried the Mad Dog 44 and there are others similar and one or two hotter still. I find the other two provide more than enough heat when called upon to do so ::). Do give it a try SD. Use the final cut of my recipe on page 8 or 9 of the thread i think but avoid my howler or 2tbs tomato concentrate diluted with 6tbs water. The dish only needs 1-2 tbs of pre-diluted paste. And adjust chilli powder to taste. Look forward to the feedback ;)
Sorry curryhell - I made the dish up in your honour just for a bit of fun.
I didn't invent the Mad Dog 44 Magnum Pepper Extract, however. Apparently it puts U.S. Police grade pepper spray into the shade! :o :o :o
Think I'll give it a miss - but I am going to make this North Indian Special. Sounds and looks fantastic....
Not familiar with this dish CH as i usually stick to the old jalfrezi, but i'm gonna give it a whirl tonight as it does look and sound delish!Page 8 is indeed the final draft W. Just beware my mistake on the tomato paste qty. Recipe should read 2 tbs of already diluted tom paste ( 1 part paste to 2 parts water). It could be misinterpreted in the recipe. I have clarified this a little later on in the post on page 9. Hope you enjoy it W. Look forward to feed back and pictures a little later. Out of interest which tandoori masala are you going to use??
1 question though, is page 8 of this thread the final draft of this dish :)
W
Not familiar with this dish CH as i usually stick to the old jalfrezi, but i'm gonna give it a whirl tonight as it does look and sound delish!Page 8 is indeed the final draft W. Just beware my mistake on the tomato paste qty. Recipe should read 2 tbs of already diluted tom paste ( 1 part paste to 2 parts water). It could be misinterpreted in the recipe. I have clarified this a little later on in the post on page 9. Hope you enjoy it W. Look forward to feed back and pictures a little later. Out of interest which tandoori masala are you going to use??
1 question though, is page 8 of this thread the final draft of this dish :)
W
I have the rajah tandoori masala CH, will report back later :)
(http://i1258.photobucket.com/albums/ii521/Whands/c59e9b2c.jpg)
Hi all! ;DThanks for trying the dish and reporting back. Love the new descriptive for the NIS ;D Glad it hit the spot Terramamba and am looking forward to viewing the curry porn tomorrow ::) Must go myself now as i too need to go to the pub 8)
Just cooked this fantastic dish tonight. WOWZEROONIE! May not find that word in the OED, but I think you'll get my meaning! The depth of flavour was amazing, heat levels at scorching, lovely jubbly! BIR taste - sadly not quite, but I'm pleased with my first attempt at this dish :)
Curry porn to follow tomorrow as it's pub time 8)
That looks bang on! well done feller!
That looks bang on! well done feller!
Thanks unclebuck, credit to CH's recipe it was superb, i took the remainder into work next day and everybody said they'd happily pay for that over their local takeaway, and in true BIR style it did seem to taste even better the next morning :)
W
That looks sensational terramamba :D the tikka really works well cooked under halogen doesn't it? Were they boneless thighs? The NIS itself looks delicious, I'm going to have to try this one!
Hi Curryhell!Hi Terramambe.
So with this dish a thicker base is required? But with a Jahl Frezi a thinner one?
Your Pilau Rice recipe is on the menu for next week, but now I'm out of base :o
Lots to do in the kitchen!
Glad you liked the "porn"!!!!
All the best ;D
I will be making this dish tonight had my eye on it for a couple of weeks nowIt's a bit more fiddly than a straighforward madras but worth the effort IMHO. Hope you enjoy the flavours Michael. Don't forget to adjust the chilli content to your taste ( but not too much ::)). Look forward to the curry porn and the feedback.
I'm sure it will live up to its reputation ;) CH
Blimey, I'm full now! Haven't eaten a curry that fast for ages ;Dyou are more than welcome DP. Thanks for the feed back. You made me smile. Not quite to spec eh?? I don't think i need to ask if you used the spicey onions in the absence of the mango chutney;D. Not sure whether it was in the area or not :o
More heat vicar :P
Unfortunately it wasn't quite to spec. Didn't have any fresh chillies so subbed with kashmiri.
Already had pre-cooked onion and pepper, so started off with Chalice oil.
And i didn't have any mango chutney, so used my sisters chilli jam.
Overall a delicious dish, maybe a touch oversweet but that could be from the jam.
Thank you Ch. ;)
p.s. I think its time i made a green curry. :)
I was gutted that i'd run out of fresh chillies :'(
I was searching amongst the potatoes in the bottom of the fridge to see if any had dropped down ::)
Next time eh. ;)
My NIS was 100% BIR no doubt, absolutely superb, the sweet creaminess lying behind the spiciness, a lot for me is owed to the thinning of the base prior to using as per C2G tip. My friend said he would pay for the curry no doubt and would be made up to receive it as a takeaway. I cooked this dish this morning and went out for the day so came in to a curry without having that spice overload that puts you off slightly. 1 st class for meThat looks better than my pics - trully amazing, mouth watering stuff :(. I think going out and returning to it already done is very much part of secret for us home BIR chefs to get rid of the overloading of the senses. You have indeed done my recipe proud and i thank you for that. And your friend confirms what a superb job you've done. All round yours for NIS then Whandsy? ;D ;D When you doing it next so i can put in my diary? ::)
(http://i1258.photobucket.com/albums/ii521/Whands/d40f973d.jpg)
Regards
W
Made a Triple portion on Saturday afternoon then went and had a relaxing few pints at my club with some friends
And because you smell like a curry house the topic turns to curries
Yes I say Ive got new friends now ;) and been making curries with their help and what you need to do is ...
and with in 30 seconds you get " shut up you boring c##t" But it didn't stop them coming round to polish it off
(very disappointing none for breakfast) and in their eyes there was no 5% missing and asked about the recipe
I said wasn't mine is was my new friends in particular CH and what you need to do is... anyway they told me to shut up again :)
It was a great evening with a great curry CH with good friends Just needed some new friends to listen to me ;D
Have got pics and trying my best to get them on but it makes my head hurt !
Hi Terramamba. Good to see you working away with the NIS. Can you tell me if your pic is a true representation of the finished dish? From what i'm looking at the chicken doesn't look like chicken tikka but ordinary pre-cookded chicken and the sauce is very dark brown :o. Aesthetics maybe, but the look is very different from the pics of your first attempt and different from all the others posted here :-\ . But you obviously enjoyed the taste :D
Hi Curryhell. Yes, a true representation. Yes, chicken tikka, thighs, cooked whole, then sliced before adding at final stages of cooking. Yes a different look, possibly due to using my heavy cast iron pan, seemed to hold the heat, I timed the various cooking stages too, lots of reduction. Also I didn't have any tomato.Thanks for clarifying T. The reason I ask is that you made the dish wiht the C2G base as did i when i made my phall on Saturday. It too turned out a different colour than it normally does. Like you it got a hell of a lot of reduction but i struggled to get the consistency I like. By that time it was more brown than orangey red :-\ >:(. Tasted ok but full report on that later.
The taste, what can I say - delicious! :)
CH, i had a few pics to choose from and a there was a complete difference with the flash on.
without flash = true and red
with flash = brown
Cheers, Frank ;)
Hi Curryhell. Yes, a true representation. Yes, chicken tikka, thighs, cooked whole, then sliced before adding at final stages of cooking. Yes a different look, possibly due to using my heavy cast iron pan, seemed to hold the heat, I timed the various cooking stages too, lots of reduction. Also I didn't have any tomato.Thanks for clarifying T. The reason I ask is that you made the dish wiht the C2G base as did i when i made my phall on Saturday. It too turned out a different colour than it normally does. Like you it got a hell of a lot of reduction but i struggled to get the consistency I like. By that time it was more brown than orangey red :-\ >:(. Tasted ok but full report on that later.
The taste, what can I say - delicious! :)
Was that no tomato paste :o which would make a difference not only to the colour or no fresh tomato? The later would obviously have very minimal impact on either.
Mine was that colour lots of red tikka with food colouring and tom paste and proably tried to make it too big so not so much reduction still couldnt fault the taste which is the main thing :)Michael, you're saying yours was the same colour as Terramamba; dark brown, but in your picture it's orangey red ???
Sorry the colour was the same as the picture orangey but its a shame we cant compare tastes ???Indeed it is Michael, smellyvison would be good but taste vision would be even better. ;D Just writing up my curry2go base experience now and will post it shortly :-\
Used a bit of mango powder too. Beautiful. About a hot Madras strength.Glad you enjoyed it fried. The Mrs is never wrong, is she? ;D Did you use the mango powder instead of tamarind / lemon or in place of the chutney ???
I've been eating phalls and vindaloos for more years that i care to remember. Whilst at one of my favourite restaurants a few months back the manager said i should try something different for a change but with added heat to my liking of course. I agreed and he chose the North Indian Special. I can say that i haven't looked back since. Whenever i dine in there now, it's my dish of choice. Anyway, having some time on my hands today for a change, i thought I'd have a crack at creating something similar and share the results on the site. I must say thanks to CA because his vindaloo recipe provided the starting point for today's experiment ;D. I still need to make a couple of minor tweeks but this is pretty close.
Ingredients:
pre-cooked onions
- quarter of a large onion broken into its layers
- quarter of red or green pepper roughly chopped
- 3 chef spoons of oil (reduce to 2 if using base with high oil content ie. Taz's base)
- half tsp of fresh pureed garlic
- half tsp of mix powder
main dish
- portion of chicken tikka ( i always use Blade's recipe - tikka par excellence!!)
- 2 tsp fresh pureed garlic
- 2 tbsp tomato paste (already diluted 50/50)
- 300ml curry base (CA's)
- 2 tsp spice mix (CA's)
- 4 tbsp chilli powder (or more to taste)
- 0.25 tsp tandoori masala (my own blend but any will do)
- 0.5 tsp all purpose seasoning
- 3 tsp pureed mango chutney
- 1 tbsp lemon juice
- fresh chopped coriander (to taste)
- 5 fresh chillies (finely chopped)
Method:
- Heat oil in suitable pan
- Add half tsp garlic puree and fry for one minute
- Add half tsp of mix and fry for about 10 - 15 seconds
- Add onions and peppers
- Cook on low heat for 15 to 20 mins until soft
- Remove onions and peppers and put to one side and leave the spiced oil in the pan for the next stage
- increase the heat to medium and add 2 tsp of garlic puree to the spiced oil and fry for a minute with continuous stirring (do not burn!)
- Remove from heat and add the mix spice, chilli and tandoori masala and chopped chillis
- return to heat and stir fry for 30 seconds continually stirring it
- add tomato puree and stir in and cook for about 30 seconds or so (do not burn!)
- Add a ladle of curry base and stir
- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens
- Add all purpose seasoning, mango chutney and lemon juice and stir in
- now add chicken tikka and precooked onions and peppers
- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)
- Add fresh coriander to taste
I hope someone tries it and enjoys it as much as i do. Off to the pub now and looking forward to my supper when i get home later ;D
Hi Bob. Look at the link below for the latest cut of the recipe.
http://www.curry-recipes.co.uk/curry/index.php?topic=5948.70 (http://www.curry-recipes.co.uk/curry/index.php?topic=5948.70)
Spicy red onions are used which contains diluted mango chutney anyway. So there is no need to add additional unless you want to, which you obviously wouldn't. Make sure you use only 1 - 2 tbs of tomato paste already diluted. My instructions in the final cut could be misinterpreted. Diluting the chutney actually reduces the sweetness. And no, i've never made it without. It's like having beef without the yorkshire pud >:( Let me know how you get on if you decide to go for it ;)
Hi Bob. Look at the link below for the latest cut of the recipe.
http://www.curry-recipes.co.uk/curry/index.php?topic=5948.70 (http://www.curry-recipes.co.uk/curry/index.php?topic=5948.70)
Spicy red onions are used which contains diluted mango chutney anyway. So there is no need to add additional unless you want to, which you obviously wouldn't. Make sure you use only 1 - 2 tbs of tomato paste already diluted. My instructions in the final cut could be misinterpreted. Diluting the chutney actually reduces the sweetness. And no, i've never made it without. It's like having beef without the yorkshire pud >:( Let me know how you get on if you decide to go for it ;)
Yes your link is correct.for some reason my posted link is incorrect ???. As for the chutney, when diluted it should pour very easily. If using the spicy onions as per the latest cut of the recipe, the additional tbs of chutney is optional. The ratio for dilution will depend on the chutney you use. Re. Tamarind concentrate this should read .25tsp. Hope that clarifies thor queries.
I wonder if T/A or restaurants use ketchup as an ingredient, the last time i made this dish i used C2G's red onions which is mango chutney chilli powder, red colour and kalonji seeds. Was sweet and tasty still without ketchupHi W. The spicy onions at my local from where my NIS originates definitely uses ketchup in their onions, and who knows what else :o ::) ;D
W