Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on October 12, 2011, 09:44 PM
-
Had this for tea tonight. Nice tasty medium curry, a hint of sweetness with only a slight sour note from the lemon juice. A coconut background flavour but certainly not over-powering like some coconut dishes can be. For madras eaters who like coconut, one to try. You won't be disappointed ;D. The colour of my dish has been darkened by the addition of the chicken tikka.
-
looks great! just going to start cooking the base for today 0400 am might have to have a curry for lunch and this may be it
best, Rich
-
Hi curryhell
Totally agree with loveitspicy - that looks great, want some right now @09:25.
Nice pictures.
Cheers
-
that looks great curryhell...im going to make ca base & one of his recipies tomorrow for the first time. How do they compare to bir in general?....I am new to this so have only tried a few bases so far & noticed ca's has no coconut which as a base flavour is something i dont normally taste in my usual takeouts apart from say Ashoka, which has really strong garlic/ginger coconut flavours.
Off topic: can anyone confirm onions / peppers / mushrooms are sometimes pre cooked in something sugary (Jaggery? is this even used in bir?)I had lightly cooked onions & peppers in a Jaipuri last week which had been clearly cooked in something very sweet prior to being added
Thanks in advance
ELW
-
CA you are a star!!!!! Love this dish - it tasted too sweet to start but after the first mouth full of succulent chicken a WINNER! I added some shredded coconut and some to garnish and i used pre-cooked chicken only because i was making other curries
-
to shred coconut one of these!
-
Hi Guys,
Glad you liked the recipes....your curries in all your photos look awesome! 8)
Thanks for trying them and for reporting back (with your photos)...great stuff! 8)
Rich....interesting widget for making shredded coconut...I'll look out for one! :P
-
Looking at that coconut shredder, I think that you could make one from an old round pastry cutter :D
Shouldn't be to hard at all
So get your hacksaw's out ???
HS
-
great pics, Curryhell and loveitspicey. I have made this dish myself and it is very good.
nice touch with the shredded coconut as well.
Alan ;D
-
CA you are a star!!!!!
Totally agree :D. Bet you're glad you tried it Rich! It's nice hear that the pics are appreciated which means they do the dish justice which it rightly deserves. I love the fresh coconut garnish - class :P not to mention the tool used - not so classy but functional;D. Alan, it was after reading your post and seeing your pics on Mrs Mooneys birthday dinner that i decided ceylon was the next one to try. So you're partly responsible ;). Does that mean you're going to give it a go solarsplace? You too will not be disappointed. Your bombay aloo will go very nicely with it :P.
-
that looks great curryhell...I'm going to make ca base & one of his recipes tomorrow for the first time. How do they compare to bir in general?....I am new to this so have only tried a few bases so far & noticed ca's has no coconut which as a base flavour is something i don't normally taste in my usual takeouts apart from say Ashoka, which has really strong garlic/ginger coconut flavours.
Off topic: can anyone confirm onions / peppers / mushrooms are sometimes pre cooked in something sugary (Jaggery? is this even used in bir?)I had lightly cooked onions & peppers in a Jaipuri last week which had been clearly cooked in something very sweet prior to being added
Thanks in advance
ELW
It certainly tasted as good as you all think it looks :). You only have to read CA's recipes and the feedback from other members to know that they are as close to the real deal as you can get, as are many of the recipes on the site. I personally rate CA's base but i do plan to try others that have received positive feedback. My plan is to make my favourite dish (north indian special) using a selection of bases and see which one works best. I currently have four in the freezer at the moment and will be looking to add Abdulmohed's next. As for coconut, a few bases use it and i have used it myself but didn't find it made any appreciable difference IMHO. Others may disagree :D.
I know pepper and onions are pre-fried before being added but as for the use of Jaggery I'm not sure. It's use is mentioned in several threads in the forum and it apparently imparts a distinct savoury/smokey sweetness different from normal sugar. Do they use it regularly in BIR's? I'm can't answer that one but in a couple of threads it has been found in the BIR kitchen. It may be that some do and some don't. I am sure other members will pitch in with their experiences on this. Maybe it would be a good question to post in the BIR Main Dishes Chat section, as it buried in this thread and may not be seen or answered.
-
yes curryhell i'll put it up where it can be seen, Im new here, but am on the fastrack to get up to speed..must have read 1000 posts..trouble is, once i learn something new...it pushes something old out of my brain!
ELW
-
yes curryhell i'll put it up where it can be seen, Im new here, but am on the fastrack to get up to speed..must have read 1000 posts..trouble is, once i learn something new...it pushes something old out of my brain!
ELW Pp
I know the problem only too well :(. The capacity decreases year on year. The question you asked is very valid and I think quite a few members here will be able to contribute positively and we may all learn something which is what this site is all about