Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: 976bar on July 07, 2012, 10:43 AM
-
Tonight I want to try and crack the, "Southerner's Dhansak". That smokey, lemony, hot, sweet & sour dhansak that I have always known, without a trace of pineapple. I'm going to adopt Dylon's recipe from way back in 2005 with maybe a few tweaks, so will post later.
I've also got to make for the kids, Chicken Korma, (boring, I must educate my children to a further level!!) and a Chicken Kashmiri Masala, (might educate/surprise my son tonight by adding banana too) ;D
What plans does everyone else have?......
-
I'll just be marinating some lamb tikka for Monday (or tomorrow if I get too hungry). Not sure wether to try the Lamb Karahi or make Garlic Chill lamb with it.
First Lamb tikka so, I'm getting excited.
At the sis-in-laws' tonight for stuffed vine leaves and burek.
-
Shish Mahal spicy onions and poppadums followed by another helping of CA's Chicken Dhansak with Colin Grigson's Massur Dhal, pilau rice and a couple of chapattis to mop up the gravy. Oh, and maybe some fine home-brewed IPA to wash it down. Yum! :D
-
I'll just be marinating some lamb tikka for Monday (or tomorrow if I get too hungry). Not sure wether to try the Lamb Karahi or make Garlic Chill lamb with it.
First Lamb tikka so, I'm getting excited.
At the sis-in-laws' tonight for stuffed vine leaves and burek.
I love stuffed vine leaves, but what is burek?
Just googled it and my mouth is watering!! :)
-
Shish Mahal spicy onions and poppadums followed by another helping of CA's Chicken Dhansak with Colin Grigson's Massur Dhal, pilau rice and a couple of chapattis to mop up the gravy. Oh, and maybe some fine home-brewed IPA to wash it down. Yum! :D
So, what time shall I be over? ;D
-
Tonight is Saag Aloo, Chicken Balti, Lamb Karahi (from the other night) Yellow rice and a garlic and coriander naan
delicious!
best, Rich
-
Can't make my mind up between Peshwari Lamb Chops, Dopiaza or a Korai.
-
So, what time shall I be over? ;D
Might be a bit of a trip over Hadrian's Wall, mate. Trenchfoot treatment and a canoe wouldn't go amiss either! :D
-
Can't make my mind up between Peshwari Lamb Chops, Dopiaza or a Korai.
Then go for all 3 and have a Thali!! ;D
-
So, what time shall I be over? ;D
Might be a bit of a trip over Hadrian's Wall, mate. Trenchfoot treatment and a canoe wouldn't go amiss either! :D
I'll just parachute in, just leave a big red X outside the door. Hope it hasn't washed away by the time I get there!! :-\
-
Then go for all 3 and have a Thali!! ;D
Yes indeed all three would have been brilliant, sadly I had two obstacles to overcome namely my daughters but not for the reasons you may be thinking. Both had decided during the day, to organise odd meetings with friends and would be back at different times, so I had to go with a different plan. The upside, I have created a lovely recipe for smoked paprika pork stroganoff, that was equally as delicious. :)
-
Dhansak without pineapple? How uncouth. ;) ;D
I've got withdrawal symptoms, I haven't had curry for 8 whole days. So tonight we are having a Chicken Korma, chicken tikka dhansak (with pineapple 8)), Lamb jalfrezi and mushroom bhajee with pillau rice and rotis.
Bring on tea time. :D
-
Then go for all 3 and have a Thali!! ;D
Yes indeed all three would have been brilliant, sadly I had two obstacles to overcome namely my daughters but not for the reasons you may be thinking. Both had decided during the day, to organise odd meetings with friends and would be back at different times, so I had to go with a different plan. The upside, I have created a lovely recipe for smoked paprika pork stroganoff, that was equally as delicious. :)
A man after my own heart. I love Stroganoff with smoked paprika!! :)
-
Hi Axe
Do love a lamb chop is there a recipe you can share for the Peshwari chop ;)
-
Having run short of ordinary pre-cooked chicken it was time to top up stocks. I now use Ifindforu's method as standard. I've tried a few methods and IMHO i think this one takes some beating. Having done this it was time to make tonights supper and a jalfrezi that i'd promised a friend.
CBM's jalfreze - it was absolutely delicious. It nearly didn't leave the house ::)
(http://www.curry-recipes.co.uk/imagehost/pics/b006572d2379c4e7c59638ac38fdda16.jpg) (http://www.curry-recipes.co.uk/imagehost/#b006572d2379c4e7c59638ac38fdda16.jpg)
Surprise surprise :o :o. It's CT's madras yet again with Dips mushroom rice ::) I really am beginning to worry about my eating habits. I find myself cooking this with some regularity now after 30 years on the hot stuff. Can somebody explain to me why ??? ;D Pic quality is a bit naf. My camera work isn't too good after 7 bottles of Leffe ;D
(http://www.curry-recipes.co.uk/imagehost/pics/e7711f2b292f00c2c04735ac794e3ba1.jpg) (http://www.curry-recipes.co.uk/imagehost/#e7711f2b292f00c2c04735ac794e3ba1.jpg)
A better view of the main event. I must have stopped wobbling briefly ::). Forgive the oil, but it went down very well :P
(http://www.curry-recipes.co.uk/imagehost/pics/1edcbb246bbc6350c9b109fc0e392f4e.jpg) (http://www.curry-recipes.co.uk/imagehost/#1edcbb246bbc6350c9b109fc0e392f4e.jpg)
-
Having run short of ordinary pre-cooked chicken it was time to top up stocks. I now use Ifindforu's method as standard. I've tried a few methods and IMHO i think this one takes some beating. Having done this it was time to make tonights supper and a jalfrezi that i'd promised a friend.
CBM's jalfreze - it was absolutely delicious. It nearly didn't leave the house ::)
(http://www.curry-recipes.co.uk/imagehost/pics/b006572d2379c4e7c59638ac38fdda16.jpg) (http://www.curry-recipes.co.uk/imagehost/#b006572d2379c4e7c59638ac38fdda16.jpg)
Surprise surprise :o :o. It's CT's madras yet again with Dips mushroom rice ::) I really am beginning to worry about my eating habits. I find myself cooking this with some regularity now after 30 years on the hot stuff. Can somebody explain to me why ??? ;D Pic quality is a bit naf. My camera work isn't too good after 7 bottles of Leffe ;D
(http://www.curry-recipes.co.uk/imagehost/pics/e7711f2b292f00c2c04735ac794e3ba1.jpg) (http://www.curry-recipes.co.uk/imagehost/#e7711f2b292f00c2c04735ac794e3ba1.jpg)
A better view of the main event. I must have stopped wobbling briefly ::). Forgive the oil, but it went down very well :P
(http://www.curry-recipes.co.uk/imagehost/pics/1edcbb246bbc6350c9b109fc0e392f4e.jpg) (http://www.curry-recipes.co.uk/imagehost/#1edcbb246bbc6350c9b109fc0e392f4e.jpg)
Looks absolutely delicious!! :)
I got a 2nd hand Fridge Freezer yesterday that my neighbour is throwing out. Guess what I'm going to be doing all this week? ;D ;D
-
That all looks delicious CH. we need to get you posting videos of how you get such a nice texture to your dishes.
Can you point me towards Ifindforu's precook method please? There seems to be great variation in opinion on how to precook meat, with some people oven roasting it, others boiling in water and some boiling in base sauce. I've been wondering which is most effective since I normally just use tikka meat in everything.
-
A man after my own heart. I love Stroganoff with smoked paprika!! :)
It went down so well, i've typed it up in my recipe book. Used scrumpy as the main cooking liquor and feel I might even try adding some apple next time round as well. Have you tried anything like that with your Stroganoff Bob?
Hi Axe
Do love a lamb chop is there a recipe you can share for the Peshwari chop ;)
Hi Michael, I was going to attempt this following recipe taken from the Great British Chefs website:
http://www.greatbritishchefs.com/recipes/peshwari-kebab (http://www.greatbritishchefs.com/recipes/peshwari-kebab)
CH, 7 Bottles of Leffe and the pictured Madras, you must have been 'well oiled' ;D 8) :P
-
A man after my own heart. I love Stroganoff with smoked paprika!! :)
It went down so well, i've typed it up in my recipe book. Used scrumpy as the main cooking liquor and feel I might even try adding some apple next time round as well. Have you tried anything like that with your Stroganoff Bob?
No, I haven't so please post the recipe, sounds fantastic :)
-
CH, 7 Bottles of Leffe and the pictured Madras, you must have been 'well oiled' ;D 8) :P
Let's just say that the parts of the body not reached by the oil in the madras were certainly reached by the Leffe. This rocket fuel goes far beyond that other excuse for a beer that was supposed to "reach parts of the body other beers cannot reach" ;) . Just having the antedote now :( Maybe i had one too many (beers of course) ::)
-
Cheers
-
That all looks delicious CH. we need to get you posting videos of how you get such a nice texture to your dishes.
Thanks for the compliment Chris. Alas, no video camera so currently unable to oblige :(. But if i do acquire such a gaget i'll give it a go but i don't think you'd see anything different being done to that already shown in the many videos available. Since Zaal's i've really focused on technique and have viewed our videos and those of kindly provided by CBM when behind the scenes and those of CT. I get something new out of them at every viewing or at least something i need to check out :D
Can you point me towards Ifindforu's precook method please? There seems to be great variation in opinion on how to precook meat, with some people oven roasting it, others boiling in water and some boiling in base sauce. I've been wondering which is most effective since I normally just use tikka meat in everything.
Yep, there are a few different methods of cooking chicken alright. IFFU's method is here:
http://www.curry-recipes.co.uk/curry/index.php?topic=7611.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7611.0)
I too use tikka in certain dishes but i prefer my madras (becoming a regular eater of it now), vindaloo and jalfrezi with just plain chicken. The tikka is nice but it does change the taste of the dish slightly or should i say it introduces another layer of flavour ;D ;D
For chicken this really does produce soft tender succulent pieces of subltly flavoured meat and a wonderful smell in the kitchen ;D. I've yet to try it with lamb as I am more than happy to use the slow cooker method here:
http://www.curry-recipes.co.uk/curry/index.php?topic=4852.msg63100#msg63100 (http://www.curry-recipes.co.uk/curry/index.php?topic=4852.msg63100#msg63100)
But i will give it a try at some stage. The secret to the IFFU method is just adding half a cup of water, keeping an eye on it while it's cooking and just adding enough water when things start to catch. Come the end of the cooking there should be minimal liquid left, just a lovely golden homogenised thick liquid of melted onions, tomatoes and spice. And it tastes absoutely delicious. Sorry no pics of this as i wouldn't have thought anybody would be interested ??? Cooking time varies depending on whether you're using frozen chicken or fresh. I find fresh chicken need cooking no longer that 25 mins. Hope this helps.
-
IFFU's method is here (http://www.curry-recipes.co.uk/curry/index.php?topic=7611.0). I find fresh chicken need cooking no longer that 25 mins.
I found this very interesting : I have not yet tried IFFU's method, but have just read it to familiarise myself with the process, and also read your own comments on it. There is just one part I would like to query. IFFU writes "(For) 4/5 BREASTS OF CHICKEN : ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUCEPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS" and you also suggest no more than 25 minutes, whereas I normally pre-cook for less than 10 minutes. Is the difference explained, do you think, by the fact that I normally cook only one or two breasts at most, or do you think there is some other reason why IFFU's method requires 25--30 minutes ? I should add that my own pre-cooking always takes place at a low temperature, so it cannot be the temperature that explains the difference.
** Phil.
-
IFFU's method is here (http://www.curry-recipes.co.uk/curry/index.php?topic=7611.0). I find fresh chicken need cooking no longer that 25 mins.
I found this very interesting : I have not yet tried IFFU's method, but have just read it to familiarise myself with the process, and also read your own comments on it. There is just one part I would like to query. IFFU writes "(For) 4/5 BREASTS OF CHICKEN : ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUCEPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS" and you also suggest no more than 25 minutes, whereas I normally pre-cook for less than 10 minutes. Is the difference explained, do you think, by the fact that I normally cook only one or two breasts at most, or do you think there is some other reason why IFFU's method requires 25--30 minutes ? I should add that my own pre-cooking always takes place at a low temperature, so it cannot be the temperature that explains the difference.
** Phil.
I marinated 6 chicken breasts yesterday, then put them into a pre-heated oven at 180 C for 12 minutes only. I don't want my chicken cooked all the way through as I like to finish it off in the final curry. Never had nothing but tender moist chicken breast.
-
I found this very interesting : I have not yet tried IFFU's method, but have just read it to familiarise myself with the process, and also read your own comments on it. There is just one part I would like to query. IFFU writes "(For) 4/5 BREASTS OF CHICKEN : ADD THE CHICKEN STIRING INTO THE MIX IN THE SAUCEPAN ADD SMALL AMOUNTS OF WATER TO REDUCE DOWN BUT NOT BURNING COOK FOR ABOUT 30 MINS" and you also suggest no more than 25 minutes, whereas I normally pre-cook for less than 10 minutes. Is the difference explained, do you think, by the fact that I normally cook only one or two breasts at most, or do you think there is some other reason why IFFU's method requires 25--30 minutes ? I should add that my own pre-cooking always takes place at a low temperature, so it cannot be the temperature that explains the difference.
** Phil.
I usually cook 3-4 breast. These are more like turkey breasts than chicken from my local halal butchers :o I'm struggling to think of any other reason for yours to cook so quickly Phil other than you cook a much smaller amount ??? Whenever i've cooked chicken i've always cooked at least 600gms ++ Even with smaller breasts it's taken me 15 - 20 minutes to cook it properly. I know i probably could get away with less relying on finishing it in the curry itself. But that's just personal taste or maybe caution ::) Like you i cook it at a low simmer other than first bringing it to a boil. Not sure if any of this helps though ;) I'd definitely give IFFU's method a go. IMHO it's the best pre-cooked chicken recipe i've used todate. Can't comment on your oven method Bob. But i will give it a go sometime although i'm more likely to try you lamb tikka method first ;D I seem to be developping rather expensive tastes and wanting mutton curries more often :o ::) ;D
-
Thanks for the info CH. will give IFFU method a try even though it seems quite elaborate. Guess I can't knock it till I've tried it.
-
Elaborate :o :o. To be honest Chris I didnt' find this any more complicated than many of the recipes for pre-coooked chicken on the site. The only main difference was the cooking of the chicken with turmeric before the cooking process begins. But the logic behind this is borne out in a couple of other threads on the site. I do urge you to try it. I've not had better results yet :P
-
Even with smaller breasts it's taken me 15 - 20 minutes to cook it properly. I know i probably could get away with less relying on finishing it in the curry itself. But that's just personal taste or maybe caution ::)
OK, that is probably the primary difference, then; I am aiming for part-cooked chicken, knowing that it will have another eight or so minutes (maybe ten) in the final curry, and as I prefer under-cooked to over-cooked, I too err on the side of caution, but for me caution implies less, not more ! Just for comparison, when I cook chicken with chilli and black-bean sauce (for which I use pieces of thigh and drumstick, the latter chopped on the bone), I estimate that the total cooking time for the chicken is 12 minutes.
** Phil.
-
Had to be CA's Vindaloo with a few twists..
Sainsbury's have a good deal on at the moment for extra lean casserole Beef, 3 for
-
The lamb tikka turned out lovely. I used a 'gigot' don't know what that is in the U.K.but really tender meat which we normally eat pink. I cooked the tikka the same and nobody even touched the chicken.
So after a day of leftovers, North Indian special lamb tikka and CA's Chicken tikka Ceylon, I'm having some homemade (what else) Thai fish cakes, sticky rice and dips.
-
I just love sticky rice!
Fantastic with BBQ pork skewers (pork on bamboo sticks- kebabs) or chicken from the side of the road. Its one big takeaway this place - thats one of the reasons i love it. Just pull up and buy scoff drive on!
best, Rich
-
Just need a little plastic bag of papaya salad another of thai whisky and sunset over the Mekong for a perfect evening.
-
I had a busy day yesterday having prepared 22 portions of pilau rice , CA's onion bhajis , Dip's mint sauce , 3 lots of Blade's tikka , CA's phall and CA's CTM and half a dozen of glazburgher's chapattis ... it all went down very well ( not all 22 portions of rice though ;) ).
-
Now on my 24th Vindaloo as per CA's recipe.....just love it used his and curry2 go base mix but prefer cA's base best
-
Tonight I cooked Jalfrezi from CBM's ebook. Very, very nice indeed. In fact I surprised myself with it. Only Change I would make next time would be to add the garlic after the onion and green pepper as it was well toasty brown by the time the onions and pepper was ready for the next ingredients to go in. Didn't seem to harm the final flavour though.
No pic I'm afraid. It didn't last that long. I'd skipped breakfast and lunch so guzzled the Jalfrezi as it was the first food to pass my lips today!
-
Just now I am cooking curryhell's brinjal bhaji and my adaptation of curryhell's NIS for Taz base.
-
By coincidence I also cooked curryhells brinjal bhaji last night
with saag aloo , mushroom bhaji and a CTM influenced by the little India videos from CBM
I also made up a Keema with pea with a big dollop of Priya ginger pickle ( recommended by chewy ) a great addition to the curry cuboard
All dishes I was very pleased with with all credit going to the people on this forum ;)
Just to add went to Tooting and brought MDH kashmiri mirch 99p Shan powders are 2 for ? 1.20 and the Priya Pickle was ? 1.79
-
Tonight it was Chewytikka's madras, but with lime juice instead of lemon juice. It was a subtle but interesting variation but on balance I think I prefer it with lemon juice, as the flavour is such a spot-on replica of many genuine BIR madras dishes I've been served in restaurants in the past.
-
onion bajhi, saag aloo, bombay potato, tandori chicken, tandori tikka massala, chapatis
-
darthphall's base, with some experimentation. I remember that when I defrosted/reheated the recipe from darthphall, I got a blast of that smell from my favorite TA/BIR in Cambridge, however, back then I never got any curry tasting anywhere near what I do today (besides a korma) but with so much more experience, I want to give it another try.
-
Just picked up one of these from Asda's Indian deli counter
-
Night off tonight. Maybe tomorrow. Last night I made CT's Madras which i haven't made for a while. I wanted a good "simple" curry with no complications or frills that would hit the spot. And that it certainly did.
Made it with a couple of mods using the Zaal base, mixed powder and ordinary chilli powder. I upped the quantity to a dessertspoon for a bit of a kick, added three finely chopped chillies at the end of the cooking along with a tsp of diluted pureed sweet mango chutney. Reduced first half of the base heavily to intensify the flavour and then the remainder was added and again reduced until the sauce was nice and thick. The taste and SMELL of the curry was straight out of a BIR kitchen :o. And that's exactly how the house smelt this morning ::)
Strange thing happened as i was sniffing the heavenly curry container. I noticed not one smell but two :-\ The obvious intense smell from the fused tomato paste, mixed spice and gravy, normally always present when things are done correctly IMHO, and also a less intense almost light savoury background BIR smell that you often get with your takeaways :P Can't say i've ever noticed this before. It was one hell of a madras, beautiful tasting and a really good heat to it. I will be making it again real soon to see if i can get the second smell to reappear ???
-
It was one hell of a madras, beautiful tasting and a really good heat to it. I will be making it again real soon to see if i can get the second smell to reappear ???
Good luck curryhell. You may be well on your way to the BIR way!
-
I would like to think so Gagomes. I think many of us are familiar with the intense BIR fusion smell of spices being properly cooked out in oil with tomato paste and gravy. I'm sure that this "part 1" of the BIR smell is common place in many if not all forum members kitchens on a regular basis. But i'm not so sure about "part 2", the subtle secondary background smell which is definitely "the smell" we all can identify and wish to replicate time after time.
I'm still going over in my mind what i did last night that was any different. The only immediate thing that spings to mind is that it is the first time i've made this recipe using an ali pan :o No special ingredients, no spiced oil, just the things you'd expect to find in a plain madras.
Re. "the smell", i'm now of the opinion that this is only present in certain dishes, not all and that it won't be found in the likes of CTM, korma or the like. What does everybody else think?
-
I would like to think so Gagomes. I think many of us are familiar with the intense BIR fusion smell of spices being properly cooked out in oil with tomato paste and gravy. I'm sure that this "part 1" of the BIR smell is common place in many if not all forum members kitchens on a regular basis. But i'm not so sure about "part 2", the subtle secondary background smell which is definitely "the smell" we all can identify and wish to replicate time after time.
I'm still going over in my mind what i did last night that was any different. The only immediate thing that spings to mind is that it is the first time i've made this recipe using an ali pan :o No special ingredients, no spiced oil, just the things you'd expect to find in a plain madras.
Re. "the smell", i'm now of the opinion that this is only present in certain dishes, not all and that it won't be found in the likes of CTM, korma or the like. What does everybody else think?
Ha, I'm always using an ali pan and I can't easily attribute it anything different. I can say though that my house does have a pretty intense smell of takeaway, even when I don't have base (like today and the last 4 days) and yeah, I don't generally leave food around either.