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British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: curryhell on August 06, 2012, 11:13 PM

Title: Elaichi North Indian Special
Post by: curryhell on August 06, 2012, 11:13 PM
Because of my love of the North Indian Special dish available in my local area I have added a second recipe for the dish which is my take on the dish as made by the Elaichi, one of my local TA's unlike the original which is based on my take of a restaurant version.  The two dishes whilst being similar are quite different but I enjoy both of them as they each have their own character as well as their own flavour.  If you have tried my original recipe in the house specials section of the forum and enjoyed it, i would suggest that this recipe too is well worth a try.  You may even prefer it :D  As always, feedback on the dish is always appreciated.  Thanks to Natterjak for proof reading the recipe and instructions and having a dummy run at the recipe.  Cheers Chris :)


Recipe

pre-cooked onions
- half medium onion sliced into four - pole to pole
- quarter of green (and red) pepper halved and sliced not too thinly
- 1 chef spoons of oil

main dish

Ingredients in order of use
- 1 chef spoons of oil
- heaped tsp fresh pureed garlic and ginger (60/40 garlic/ginger)
- 3 large cloves of garlic sliced fairly thickly
- 2 tbsp pre-diluted tomato paste (diluted 1part puree to two parts water)
- 1 rounded tsp spice mix
- 1 tsp ordinary chilli powder (or more or less to taste)
- 1 tsp tandoori masala (see link)
- 1 rounded dessert spoon of tamarind sauce (Tamarina or East End Tamarind (Imli) sauce)
- 1 rounded tbsp red masala sauce (see link)
- 1/2 tsp salt
- pre-cooked onions and peppers
- 300ml heated curry base
- portion of pre-cooked chicken tikka 
- 5 fresh whole chillies ( or to taste)
- fresh chopped coriander (to taste)


Method:

- Heat chef
Title: Re: Elaichi North Indian Special
Post by: Micky Tikka on August 07, 2012, 06:52 AM
Well done CH
Does look a tasty dish
Look forward to trying it ,as your NIS was a big hit for me ;)
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 07, 2012, 07:07 AM
Hpe you enjoy the variation on the theme Michael :D. Look forward to your feedback mate
Title: Re: Elaichi North Indian Special
Post by: artistpaul on August 07, 2012, 02:09 PM
Hi CH

dont have the specified tamarind sauce just a concentrate, is that suitable substitute and how much concentrate to use? cheers
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 07, 2012, 04:56 PM
Hi CH

dont have the specified tamarind sauce just a concentrate, is that suitable substitute and how much concentrate to use? cheers
I used a concentrate in my other recipe AP. It definitely added a little sour note.   I would say use a 1/4 of a tsp.
Title: Re: Elaichi North Indian Special
Post by: natterjak on August 07, 2012, 05:02 PM
Hats off to CH for a lovely recipe. I cooked it last night and tk my mind it's better than the original NIS. The red masala sauce (which I made including mustard oil as per chewy's recipe) adds a very BIR-like depth of flavour and the overall effect was of a dish worthy of the specials menu at your local. Ha, I still can't work out how CH gets such a nice deep red colour to his dish though, mine is positively brown by comparison!

Some pics:

(http://img641.imageshack.us/img641/3577/1344354976196.jpg)

(http://img715.imageshack.us/img715/4248/1344354858803.jpg)
Title: Re: Elaichi North Indian Special
Post by: Stephen Lindsay on August 07, 2012, 06:14 PM
Another one to try - looks superb CH!
Title: Re: Elaichi North Indian Special
Post by: jb on August 07, 2012, 06:53 PM
Hats off to CH for a lovely recipe. I cooked it last night and tk my mind it's better than the original NIS. The red masala sauce (which I made including mustard oil as per chewy's recipe) adds a very BIR-like depth of flavour and the overall effect was of a dish worthy of the specials menu at your local. Ha, I still can't work out how CH gets such a nice deep red colour to his dish though, mine is positively brown by comparison!

Some pics:


That's looking great,I can't wait to try this at the weekend.I managed to get hold of some Tamarina sauce today,very nice stuff.
Title: Re: Elaichi North Indian Special
Post by: natterjak on August 07, 2012, 06:58 PM
For anyone else wondering about sourcing Tamarina, it's sold at Tesco and Asda for about
Title: Re: Elaichi North Indian Special
Post by: jamieb728 on August 07, 2012, 08:54 PM
Hi CH

Going to give this new version a try at the weekend just a question about the tamarina or tamarind i have this in the cupboard will it be ok to use or should  i pick up something else ?
(http://www.curry-recipes.co.uk/imagehost/pics/cc4c922e65c5df266c02f1d5bafa4b62.JPG)

Jamie
Title: Re: Elaichi North Indian Special
Post by: Unclefrank on August 07, 2012, 09:24 PM
Hi jamieb that's the same one i use and never had any problems with it.
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 07, 2012, 10:51 PM
Hi Jamie.  I used tamarind concentrate in original version of the North Indian Special simply because i couldn't get hold of anything else other than the compressed block.  This was in a small plastic container.  I would say the concentrate will work ok but not 100% sure on the degree of impact it will have on the overall flavour but i suspect it will only be marginal.  I've never seen Tamarina in Tesco or Morrisons and i rarely venture to Asda.  I am more than happy with the East End Tamarind sauce i got though ;D  Jb, where did you get your Tamarina from?
Title: Re: Elaichi North Indian Special
Post by: artistpaul on August 08, 2012, 12:38 AM
Hi CH

dont have the specified tamarind sauce just a concentrate, is that suitable substitute and how much concentrate to use? cheers
I used a concentrate in my other recipe AP. It definitely added a little sour note.   I would say use a 1/4 of a tsp.

many thanks CH :)
Title: Re: Elaichi North Indian Special
Post by: jb on August 08, 2012, 06:17 AM
Hi Jamie.  I used tamarind concentrate in original version of the North Indian Special simply because i couldn't get hold of anything else other than the compressed block.  This was in a small plastic container.  I would say the concentrate will work ok but not 100% sure on the degree of impact it will have on the overall flavour but i suspect it will only be marginal.  I've never seen Tamarina in Tesco or Morrisons and i rarely venture to Asda.  I am more than happy with the East End Tamarind sauce i got though ;D  Jb, where did you get your Tamarina from?

I got mine in the Asian shop next to Spices.
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 08, 2012, 06:22 AM

I got mine in the Asian shop next to Spices.
Cheers jb. I'll pick a botle up in the week.  I somehow think i'm gonna be getting through quite a bit the stuff ;D
Title: Re: Elaichi North Indian Special
Post by: Micky Tikka on August 08, 2012, 06:51 AM
I Would say Tamarind and Tamarina would give you 2 differerent tastes
Tamarind as we know is a souring agent
Tamarina is a brand which is sweetend with a few spices and can be used as a dipping sauce
Title: Re: Elaichi North Indian Special
Post by: jamieb728 on August 08, 2012, 07:18 AM
Hi

Cheers all i can get tamarina from my asian supermarket just dont no if ill get chance to go before weekend depends where im working i used this concentrate in the original NIS and it came out good was just wandering about the amount to add wheather tamarina was a more diluted version wheather a tbsp of concentrate would be to much.

jamie
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 08, 2012, 07:25 AM
Hi

Cheers all i can get tamarina from my asian supermarket just dont no if ill get chance to go before weekend depends where im working i used this concentrate in the original NIS and it came out good was just wandering about the amount to add wheather tamarina was a more diluted version wheather a tbsp of concentrate would be to much.

jamie
I certainly would add no more than 1/2 TSP.  I scaled this back when i revised the orignal version to 1/4 TSP.  If you add 1 TBS i think you'll the effect will be very over-powering Jamie. If you can source the sauce  ;D i would recommend that to add a sweet and sour note, achieved by adding mango chutney in the original recipe.
Title: Re: Elaichi North Indian Special
Post by: jamieb728 on August 08, 2012, 07:35 AM
Hi CH

I thought it would need reducing i think i am going to be able to get to the shop this afternoon am pretty sure ive seen tamarina in  there so shall pick some up hopefully.

Jamie
Title: Re: Elaichi North Indian Special
Post by: jamieb728 on August 08, 2012, 05:15 PM
Hi CH

Is this the right 1 they had both this and the eastend imli went for this 1 as it has 15% tamarind as apposed to 9% in the eastend version
(http://www.curry-recipes.co.uk/imagehost/pics/6f9a3c806330d352baa727798e710050.JPG)

jamie
Title: Re: Elaichi North Indian Special
Post by: Peripatetic Phil on August 08, 2012, 05:38 PM
Just a a note of interest, Bart's Tamarind Paste is 34%.
** Phil.
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 08, 2012, 10:35 PM
Hi CH

Is this the right 1 they had both this and the eastend imli went for this 1 as it has 15% tamarind as apposed to 9% in the eastend version
jamie
That's the one mate.  Look forward to hearing how you get on Jamie :D
Title: Re: Elaichi North Indian Special
Post by: Naga on August 09, 2012, 08:05 PM
Made this tonight and have to say that it was delicious!

I have to admit that I gasped a little on the first mouthful as the garlic and chilli combo hit my palate, but it was splendiferous throughout and the dish is now on my list of recipes to repeat. Looking forward to part 2 tomorrow night.

Thanks CH! :)
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 09, 2012, 08:55 PM
Actually Naga, i'm kind of looking forward to doing it again myself tomorrow :P ;D So glad you tried it and enjoyed it. It's always good to get some feedback on a recipe.  It makes the time and effort that's required to write one seem so worthwhile, more so when they say it will be made again ::).  Shame there was no pic to urge me to cook it right now ;)
Title: Re: Elaichi North Indian Special
Post by: Naga on August 10, 2012, 06:59 AM
As it happens, here's one I took earlier lol! :)

(http://www.curry-recipes.co.uk/imagehost/pics/c9716afb9081ac5f48faac16be2dd175.jpg)
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 10, 2012, 07:06 AM
Mmm, could eat that right now for breakfast :P.  Looks a nice plate of BIR mate :)
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 14, 2012, 10:09 PM
I managed to get hold of Tamarina sauce after jb told me where he got it locally.  I wanted to see if it made a difference.  And i wanted to see if i could recreate the same dish again that i so enjoyed.  Using the recipe posted above but substituting the East End Tamarind sauce for the Tamarina and upping the chilli to 3 tsps to suit my own tastes here's a few pics of the process along the way and the end result.

Ingredients (omitted the garlic / ginger paste)

(http://www.curry-recipes.co.uk/imagehost/pics/149fa0441ff688e4339f74a5814e08f2.jpg) (http://www.curry-recipes.co.uk/imagehost/#149fa0441ff688e4339f74a5814e08f2.jpg)

Browning the garlic / ginger puree and fresh garlic

(http://www.curry-recipes.co.uk/imagehost/pics/7229ad45a214daa1f7b63fea5bc1e242.jpg) (http://www.curry-recipes.co.uk/imagehost/#7229ad45a214daa1f7b63fea5bc1e242.jpg)

In with the diluted tomato paste shortly followed by the spice mix and quenched by 2 chef spoons of base

(http://www.curry-recipes.co.uk/imagehost/pics/ac9be1c4b03e02d16dbe8b224f48d127.jpg) (http://www.curry-recipes.co.uk/imagehost/#ac9be1c4b03e02d16dbe8b224f48d127.jpg)

In went the Tamarina, masala sauce and onions and peppers

(http://www.curry-recipes.co.uk/imagehost/pics/e0dc645077acacd5c0c065af40da6cb3.jpg) (http://www.curry-recipes.co.uk/imagehost/#e0dc645077acacd5c0c065af40da6cb3.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/43b4aad9363da9ff53c087e9afc2cd3f.jpg) (http://www.curry-recipes.co.uk/imagehost/#43b4aad9363da9ff53c087e9afc2cd3f.jpg)

Half the gravy added along with the tikka and reduced down

(http://www.curry-recipes.co.uk/imagehost/pics/f2a75bf971080931a13443ab51e240b1.jpg) (http://www.curry-recipes.co.uk/imagehost/#f2a75bf971080931a13443ab51e240b1.jpg)

Remaining ingredients added and reduced until desired thickness achieved

(http://www.curry-recipes.co.uk/imagehost/pics/eb063b8cd1158a2511445712228d02c6.jpg) (http://www.curry-recipes.co.uk/imagehost/#eb063b8cd1158a2511445712228d02c6.jpg)

the finished result

(http://www.curry-recipes.co.uk/imagehost/pics/bf85faf4aafdf911e759a07cd5b83b0f.jpg) (http://www.curry-recipes.co.uk/imagehost/#bf85faf4aafdf911e759a07cd5b83b0f.jpg)

Ready to be served up

(http://www.curry-recipes.co.uk/imagehost/pics/1b2cb7ac5cb7d7331b891c03f69d4428.jpg) (http://www.curry-recipes.co.uk/imagehost/#1b2cb7ac5cb7d7331b891c03f69d4428.jpg)

Accompanied by mushroom rice

(http://www.curry-recipes.co.uk/imagehost/pics/be1eeaf56f0a853eb58fa8c22a5ccccd.jpg) (http://www.curry-recipes.co.uk/imagehost/#be1eeaf56f0a853eb58fa8c22a5ccccd.jpg)

Ready to tuck in  :P

(http://www.curry-recipes.co.uk/imagehost/pics/083346ac604ff1e95dc4a138a5c48227.jpg) (http://www.curry-recipes.co.uk/imagehost/#083346ac604ff1e95dc4a138a5c48227.jpg)

Last nights efforts the only difference being i reduced the Tamarina to a level dsrt spoon and the chilli to 2 tsp

(http://www.curry-recipes.co.uk/imagehost/pics/17126adf29fce4790a5b11dfb89f4c2c.jpg) (http://www.curry-recipes.co.uk/imagehost/#17126adf29fce4790a5b11dfb89f4c2c.jpg)

And served with keema rice -  Yum

(http://www.curry-recipes.co.uk/imagehost/pics/e9e5c1db425cc6770e9c9f1b4ce7e34a.jpg) (http://www.curry-recipes.co.uk/imagehost/#e9e5c1db425cc6770e9c9f1b4ce7e34a.jpg)

Was there a difference using the Tamarina?  The last two attempts were certainly good.  But I thought there was a slight difference, hence my reduction of the Tamarina.  This has a higher tamarind concentrate so will add a little more sourness.  This however was only marginal.  I now intend to use the East End and see if i prefer it.  Maybe a very similar taste can be achieved by reducing the Tamarina further.  Who knows?  But i will enjoy trying  ;D
Title: Re: Elaichi North Indian Special
Post by: jb on August 14, 2012, 11:07 PM
Looks very nice indeed.I ordered yet another take-away tonight(I told the wife it was just for research purposes!).While my efforts from Saturday were still fresh in my mind I wanted to see how they would compare to a real BIR meal.I ordered an Elachi North Indian,mushroom rice and sag aloo.I can honestly say there was very little difference between what I cooked on Saturday and the stuff I got tonight from my take-away.If anything the sag aloo was actually better.I have to say your NIS recipes is a definite winner. 
Title: Re: Elaichi North Indian Special
Post by: joshallen2k on August 15, 2012, 02:15 AM
The NIS has been on my to-do list of curries since it was originally posted (thanks for that!).

Scanning the ingredients and looking at the pictures, it looks a lot like what they serve over here as chicken tikka masala. Little resemblance to a BIR CTM, but often a tasty curry in its own right.

I will give this a go on the weekend.

-- Josh
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 15, 2012, 07:22 AM
Looks very nice indeed.I ordered yet another take-away tonight(I told the wife it was just for research purposes!).While my efforts from Saturday were still fresh in my mind I wanted to see how they would compare to a real BIR meal.I ordered an Elachi North Indian,mushroom rice and sag aloo.I can honestly say there was very little difference between what I cooked on Saturday and the stuff I got tonight from my take-away.If anything the sag aloo was actually better.I have to say your NIS recipes is a definite winner.
I think after your efforts in preparing that feast you deserved a TA on whatever grounds ;). The things we do in the name of the BIR quest, eh?  As for their saag aloo, it can sometimes be a little "slimey" for want of a better word, although tasty.  I've still quite some work to do on veg dishes.  An area for the winter months i think  ::).  As for the TA being virtually no different from you own efforts, why am i not surprised  ::) ;).  As for the Elaichi NIS, whilst i have 4 or 5 things i wish to experiment with, Tamarina vs East End and timing of adding it and the masala sauce, but for me the dish is virtually there, as per my first attempt.  Such success happens so rarely :D.  I'll provide an update on my experiments if i feel they improve the dish further.  Glad you liked it jbm,so it must be pretty close as i suspected ;D
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 15, 2012, 07:28 AM
The NIS has been on my to-do list of curries since it was originally posted (thanks for that!).

Scanning the ingredients and looking at the pictures, it looks a lot like what they serve over here as chicken tikka masala. Little resemblance to a BIR CTM, but often a tasty curry in its own right.

I will give this a go on the weekend.

-- Josh
CTM indeed  :o :o :o  Maybe you need to educate them  in the BIR ways Josh  ;).  You obviously know what a CTM should look and taste like from one of your earlier posts.  Will be interesting to hear your comments on the dish and how it compares to "CTM" Canadian style  ::) ;D
Title: Re: Elaichi North Indian Special
Post by: jamieb728 on August 15, 2012, 04:08 PM
Hi CH

Pictures look fantastic i still have not made the new version due to the missus ACCIDENTLY knocking the tamarina i bought out of the cupboard smashing it hoping to get hold of some more for the weekend pics are making my mouth water

Jamie
Title: Re: Elaichi North Indian Special
Post by: Peripatetic Phil on August 15, 2012, 04:23 PM
i still have not made the new version due to the missus ACCIDENTLY knocking the tamarina i bought out of the cupboard smashing it
If the same thing mysteriously happens to your jars of Kashmiri Masala and Madras Kebab Paste, you /might/ want to consider installing security cameras ... :)

** Phil.
Title: Re: Elaichi North Indian Special
Post by: jamieb728 on August 15, 2012, 09:01 PM
Your right there phil just found out im working around walsall near my asian supermarket the tikka is  already in the fridge marinating so should have it done this weekend ill take some pics but its gonna be hard to top CH's pics though look the dogs. Just a quick one the red massala sauce does it freeze wouldn't think it would keep that long in the fridge due to the yoghurt?

Jamie
Title: Re: Elaichi North Indian Special
Post by: natterjak on August 15, 2012, 09:03 PM
Jamie, I have red masala ice cubes in my freezer, so can confirm they freeze and defrost just fine.
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 15, 2012, 10:35 PM
Your right there phil just found out im working around walsall near my asian supermarket the tikka is  already in the fridge marinating so should have it done this weekend ill take some pics but its gonna be hard to top CH's pics though look the dogs. Just a quick one the red massala sauce does it freeze wouldn't think it would keep that long in the fridge due to the yoghurt?

Jamie

I'm sure your pics will be equally as good Jamie.  End of the day it's how it tastes that matters ;).  Pics don't always show what you've just cooked :o
As for the freezing of masala sauce, check the life on the yoghurt.   There's normally at least a month on the stuff i buy from Tesco or Morrisons ::) And it's normally pretty good even when you go past the date :o.  Freezes fine mate.  Looking forward to seeing the end results.  Hope you and the rest of us enjoy ;D
Title: Re: Elaichi North Indian Special
Post by: jamieb728 on August 18, 2012, 07:55 AM
Hi All

I finely got round to making this on thursday ready to eat on friday it's got great flavour but as i have said in a different thread i sliced the garlic to thick and didn't like the texture ill be making again tomorrow with a few tweaks.

cooked thursday i like to cook the day before when there is a lot of chilli involved so i can clear the nose and enjoy the taste more.
(http://www.curry-recipes.co.uk/imagehost/pics/b6f39e003ee87870473df6fd5afb25eb.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/514206eb35842a64056c66fcc2fbb64a.JPG)

ready to eat friday
(http://www.curry-recipes.co.uk/imagehost/pics/9871fa1b35d460241948b30ade35a294.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/efe9f8a2f09c5c97a6c4b09695877b6b.JPG)
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 18, 2012, 10:28 AM
Looks spot on Jamie, just how my local TA NIS look, garlic as well ;). This is the first dish that i've come across with thickly sliced garlic.  But I eat garlic in any shape or form ;D  Thanks for reporting back.  Will be interested to hear your "tweaks" mate.
Title: Re: Elaichi North Indian Special
Post by: jamieb728 on August 18, 2012, 12:36 PM
Hi CH

When i say tweak it's basically fine chopping the  fresh garlic and i went for the 3 teaspoons of chilli powder which was about right for me the only other thing is i like to chop thefresh  chillies and fry them at the same time as the fresh garlic i find this takes the edge of the rectum the morning after.

Jamie
Title: Re: Elaichi North Indian Special
Post by: Peripatetic Phil on August 18, 2012, 12:39 PM
i find this takes the edge off the rectum the morning after.
Yes, I find that too : very painful.  Wish I knew how to stop it !
** Phil.
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 18, 2012, 12:50 PM
Hi CH

When i say tweak it's basically fine chopping the  fresh garlic and i went for the 3 teaspoons of chilli powder which was about right for me the only other thing is i like to chop thefresh  chillies and fry them at the same time as the fresh garlic i find this takes the edge of the rectum the morning after.

Jamie
;D ;D ;D A man after my own heart on the chilli powder content.  The thickly sliced garlic does add  another different texture to the dish which may please some but not others like yourself.  Chop away mate ;).  I always used to add my chopped chillis in dishes at the initial garlic/ginger fry stage but i found it killed the heat of the chillis somewhat although adding a layer of  flavour.  My preference now is to add at a later stage thus retaining more of the heat in the dish.  For the odd little explosion i add some small whole birds eyes  ;D  Managed to pick up some nagas from Tesco yesterday :P :)  Need to cook a dish to them justice ???
Title: Re: Elaichi North Indian Special
Post by: joshallen2k on August 22, 2012, 12:43 AM
I finally got around to trying this. I used CT's Tikka and Spice Mix. The base was Zaal. The only change I made, was that I didn't have any chillies to hand, so I upped the chilli powder slightly.

This is a very nice curry indeed, and well worthy of a chef's special. I was afraid the tamarind might be overpowering, but it wasn't. Definitely a welcome break from my usual Madras. Great work Curryhell!

(http://www.curry-recipes.co.uk/imagehost/pics/888fa9bc8af11c8287c6893db7ff15fc.jpg) (http://www.curry-recipes.co.uk/imagehost/#888fa9bc8af11c8287c6893db7ff15fc.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/9056150e457ef343c89260efab312221.jpg) (http://www.curry-recipes.co.uk/imagehost/#9056150e457ef343c89260efab312221.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/0e9dae0228c8c43614268fc45d82caa4.jpg) (http://www.curry-recipes.co.uk/imagehost/#0e9dae0228c8c43614268fc45d82caa4.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/2e622aa7368207213b38a94c4759f563.jpg) (http://www.curry-recipes.co.uk/imagehost/#2e622aa7368207213b38a94c4759f563.jpg)

(http://www.curry-recipes.co.uk/imagehost/pics/7ec1a7811b09dd2e1c341562d103d871.jpg) (http://www.curry-recipes.co.uk/imagehost/#7ec1a7811b09dd2e1c341562d103d871.jpg)
Title: Re: Elaichi North Indian Special
Post by: jb on August 22, 2012, 06:10 AM
Phew!!  six o'clock in the morning and I'm fancying a North Indian Special.Looks great.
Title: Re: Elaichi North Indian Special
Post by: curryhell on August 22, 2012, 09:54 PM
@jb
I missed this earlier today or I too would have wanted it for breakfast jb  :-\ ::)

@Josh
Those pictures say it all Josh.  That curry looks identical to what gets delivered here  :D. It looks fantastic and i hope it tasted as good as it looks.  Glad you enjoyed the change and thanks for taking the trouble to try the dish and report back with some magnificent pictures of the dish ;D.
Title: Re: Elaichi North Indian Special
Post by: natterjak on December 16, 2012, 05:35 PM
Tonight I returned to this NIS after a while cooking other dishes... What a pleasant reaquaintance! My only departure from the recipe was to use chicken precooked to the IFFU method which I rate so highly, instead of chicken tikka. What made this recipe stand out for me was the sweetness (natural onion sweetness, not sugary sweetness) achieved by frying down the 2 chef's spoon of base to a thick paste in the early stages, and the subsequent "roasting" of the sauce without stirring. The balance between this sweetness, the tamarind sauce and the tandoori masala was a really nice blend. Top marks CH!
Title: Re: Elaichi North Indian Special
Post by: Micky Tikka on December 16, 2012, 06:23 PM
 Have been saving myself for a TA all day and this thread has actually made my mouth dribble
only 1 more hour to go   :'(
Title: Re: Elaichi North Indian Special
Post by: curryhell on December 16, 2012, 08:30 PM
Tonight I returned to this NIS after a while cooking other dishes... What a pleasant reaquaintance!
[/quote]
Glad to hear it's still hitting the spot Chris.  I too must be due  a reacquaintance.  Not cooked an NIS since we had that bad spate of spam and haven't had one from the TA for nearly 4 weeks  ::) Profits at the local TA's and BIR's are definitely well down since i discovered CR0  :o ;D
Will definitely be catching up Xmas week as i'm on hols  ;D ;D
Quote
My only departure from the recipe was to use chicken precooked to the IFFU method which I rate so highly, instead of chicken tikka.
Funny you should do this, Phil was suggesting that i should try plain chicken rather than tikka to see what difference it made.  Maybe i'll do this next time.  As for Terry's pre-cooked chicken, I can't recommend it highly enough.  I now always use this method.  I must try his bombay aloo as well since jb is getting fantastic results, including good spiced oil, from it :)

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What made this recipe stand out for me was the sweetness (natural onion sweetness, not sugary sweetness) achieved by frying down the 2 chef's spoon of base to a thick paste in the early stages, and the subsequent "roasting" of the sauce without stirring. The balance between this sweetness, the tamarind sauce and the tandoori masala was a really nice blend. Top marks CH!
I have to agree on your description.  The whole thing works very well together  :P :P
The dish is  proving popular downunder Aussie Mick tells us and it hit Thailand today with Loveitspicy giving it a go and a thumbsup :D
The comments here and elsewhere on the site re. the NIS make it worthwhile taking the time and trouble to write up and post the recipe and porn.  If there were no comments and feedback from people on recipes it could certainly discourage people from making the effort that is required

Have been saving myself for a TA all day and this thread has actually made my mouth dribble
only 1 more hour to go   :'(
I think the site has that effect on most of us  ::) ::) Enjoy your TA Michael.  I'm just going to warm up last night's TA vindaloo  :P :P ;D
Title: Re: Elaichi North Indian Special
Post by: Micky Tikka on December 30, 2012, 11:33 AM
will be making this curry this week (all out of base at the moment so abit of prep first :()
One question CH I have got both Tamarind and Tamarina obviously easier to use the bottle
what was your preference
Title: Re: Elaichi North Indian Special
Post by: curryhell on December 30, 2012, 11:54 AM
I have three to choose from  :o Tamarina, East End Imli sauce and the tamarind concentrate.  Have not used the concentrate since i got my hands on the bottles  ;D ;D .Easier and so tasty.  The Tamarina has a higher concentrate of tamarind but either will add the necessary sourness to the dish.  Look forward to the porn Michael  ;)
Title: Re: Elaichi North Indian Special
Post by: Micky Tikka on December 30, 2012, 11:59 AM
Thankyou CH  ;)
Title: Re: Elaichi North Indian Special
Post by: natterjak on April 30, 2013, 08:49 PM
I love this recipe now, such an intense and interesting flavour and provided you cook the spices out properly at the start (with 1 chef spoon on base at a time to keep things in that happy "frying, not boiling and not burning" window), then there's a multi-layered gorgeous flavour which develops.

Tonight I made this as a sauce-only curry and served up alongside tandoori marinaded lamb chops and it was such a great combo. Good work CH
Title: Re: Elaichi North Indian Special
Post by: uclown2002 on October 19, 2013, 09:26 AM
Looking forward to trying this tonight  ;D

Only have the tamarind concentrate so as advised I'll use 1/4 tsp.
Title: Re: Elaichi North Indian Special
Post by: uclown2002 on October 19, 2013, 08:37 PM
Worked out a treat, although used CBM's tamarind paste.

Well pleased with result.

Tks CH.
Title: Re: Elaichi North Indian Special
Post by: curryhell on October 20, 2013, 01:17 AM
As discussed, i'm glad that the CBM tamarind sauce worked for you and that you enjoyed the dish.  I think that it could easily substitute Tamarina or Imli sauce as a condiment.  Definitely more preferable than adding just tamarind concentrate.  Shame you haven't any pics to post of your dish  :(
Title: Re: Elaichi North Indian Special
Post by: uclown2002 on October 20, 2013, 08:31 AM
As discusse, i'm glad that the CBM tamarind sauce worked for you and that you enjoyed the dish.  I think that it could easily substitute Tamarina or Imli sauce as a condiment.  Definitely more preferable than adding just tamarind concentrate.  Shame you haven't any pics to post of your dish  :(

I have a couple of photos; I'll up soon  ;D
Title: Re: Elaichi North Indian Special
Post by: uclown2002 on October 20, 2013, 08:51 AM
Used 1 x rd tsp of CBM's Tamarind Paste and 3 tsp of chilli powder.  Also used CBM's Mix and base gravy.  Onions and peppers were pre-cooked by scorching them on high heat in oil for a couple of minutes, as per CA's method.  May not be copyright but i seen it in his new Jalfrezi recipe  ;D

(http://www.curry-recipes.co.uk/imagehost/pics/39f157d38140de657909a92b6d2080cd.JPG) (http://www.curry-recipes.co.uk/imagehost/#39f157d38140de657909a92b6d2080cd.JPG)

Served with my goto CA's Pilau Rice:-

(http://www.curry-recipes.co.uk/imagehost/pics/0a1a0c2dc169afd74641b773ef6d4481.JPG) (http://www.curry-recipes.co.uk/imagehost/#0a1a0c2dc169afd74641b773ef6d4481.JPG)

Outstanding curry, perhaps my favourite thus far.
Title: Re: Elaichi North Indian Special
Post by: curryhell on October 20, 2013, 09:51 AM
From those pics I'd say you have well and trully nailed it UC  :P  Looks as though you got a delivery direct from the Elaichi  ;D ;D  Thanks for try it and posting you results  ;)
Title: Re: Elaichi North Indian Special
Post by: Stephen Lindsay on October 20, 2013, 10:33 PM
scarily good!
Title: Re: Elaichi North Indian Special
Post by: JerryM on January 30, 2015, 11:35 PM
Curryhell,

Link to this appreciated. Will need to get base made. Will use TRS tamarind (concentrate)

Best wishes
Title: Re: Elaichi North Indian Special
Post by: JerryM on February 07, 2015, 10:29 AM
my kind of curry this.

wow. rare for me to find a recipe that needs no improvement. loved it.

i'm not sure on the garlic slither / puree order. in adding the puree 1st i could not get the slithers browned. this gave a very nice roasted garlic slither taste which is very different to the scorched garlic slither taste. which works best in this dish is something i'll enjoy working out.

for info i used 0.5 tsp mix and 1 tsp tandoori powder as this is my norm and works for me. used a tip of eating tea spoon of the TRS tamarind and will try going up a little on next go. i also used tikka and think plain chicken will go much better.

many thanks curryhell for a real find. i like it better than the SIG south indian garlic.

(http://www.curry-recipes.co.uk/imagehost/pics/9c62857eca0fad9b705ecb2286b8f931.jpg) (http://www.curry-recipes.co.uk/imagehost/#9c62857eca0fad9b705ecb2286b8f931.jpg)
Title: Re: Elaichi North Indian Special
Post by: curryhell on February 08, 2015, 09:34 AM
Thanks for trying it Jerry and reporting back your findings.  Glad you enjoyed it.  On the garlic slices, i now fry them a little first before adding the garlic puree.  Never tried the dish with plain chicken as it's always been served with tikka.  Will give it a go when i have prepped some.  On the tamarind, i would try and  get hold of some Maggi's Tamarina or East End Imli sauce and substitute it with either.  Alternatively, what i do now is use a dessertspoon of CBM's Bengali tamarind sauce which is a stock item in the fridge.  Also when diluted, makes an ideal dip for samosas or onion bhajis  :P
Title: Re: Elaichi North Indian Special
Post by: JerryM on February 09, 2015, 08:04 PM
Curryhell,

The plain chicken worked a treat - could really taste the rest of the dish.

2 nd go  much better with garlic in 1st. Thinking I might be cutting too thick - 3 slices per clove lengthways. Going to try zaal garlic on next go as I know this and like.

Used 1/3 dip of eating teaspoon tamarind and more tom pur?e (think per spec) - just right with the tamerind and pur?e sweatiness fighting each other.

Really pleased found this - simply brill. Even the scorched onion dazels.

Many thanks
Title: Re: Elaichi North Indian Special
Post by: extremecapture on March 03, 2015, 08:15 AM
This recipe has got me pretty excited. Our local TA does a special starter...Lentils Special Starter, which they also do as a main course, its absolutley delicious, ive always wondered how to cook it and have asked the chef what the ingrediants are, all he will say is 'plenty of tamarind Mr Paul, plenty of tamarind', and thats all he will reveal.

Its a thick red sauce with chicken tikka and sheek kebab in it and sounds very very similar to the OPs recipe, albeit i dont detect the pre fried onion and peppers.

Im going to try this recipe for myself at the weekend, and have a 50/50 mix of tikka and kebab in it, im praying it will be similar, it certainly looks good!!!!

So a big thankyou for sharing......

Im also going to use a tamarind concentrate called Tamicon, whether that will work or not i dont know, but its what i have in the cupboard at the moment.

Ill try and get some pics up when i do it.

Paul  :)
Title: Re: Elaichi North Indian Special
Post by: extremecapture on March 06, 2015, 07:23 PM
Heres my variation with some Razors sheek kebab added aswell as JBs tikka, amazing!!!!

Thanks again for sharing the recipe.

Paul  8)
Title: Re: Elaichi North Indian Special
Post by: curryhell on March 17, 2015, 10:13 PM
This one went under my radar.  Bad time of the night for me to be seeing curries like that.  Glad it worked for you.  I may just have to try and create a special NIS like bambles dupiaza, with assorted meats inc. the sheek kebab which i really love  :P
Title: Re: Elaichi North Indian Special
Post by: Naga on March 18, 2015, 08:34 AM
That looks positively volcanic, extremecapture - volcanically delicious, I mean! :)
Title: Re: Elaichi North Indian Special
Post by: extremecapture on March 18, 2015, 08:38 AM
Yes, it was pretty pokey, but absolute delicious  ;D
Title: Re: Elaichi North Indian Special
Post by: SoberRat on May 03, 2015, 09:29 PM
I made this a few weeks ago but didn't get around to posting the pictures. I made this as close as I could to spec, just without any food colouring. I think this is a great tasting curry and one that I will make again. I used JB base for this and made it twice, one for me and one for the freezer. Thanks CH.
(http://www.curry-recipes.co.uk/imagehost/pics/6100eea8eaadb90d18e92b848af975c0.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/a67d771cb1e5fbf87dc6ba35e6477eef.jpg)
Title: Re: Elaichi North Indian Special
Post by: Pugs on November 06, 2015, 03:29 PM
This looks brilliant. Quick question, the red Masala mix, is that cooked or are the ingredients just mixed together?
Title: Re: Elaichi North Indian Special
Post by: SoberRat on November 06, 2015, 06:25 PM
Hi Pugs, they are just mixed together.
Title: Re: Elaichi North Indian Special
Post by: curryhell on November 08, 2015, 11:14 AM
Missed this post as well.  Thanks for giving it a try Soberat and sharing your pics of a tasty looking NIS  :P.  Colour is definitely not in anyway essential to the flavour of the dish, but mine is always on the red side due to the tandoori masala, CBM's tamarind sauce and CT's masala sauce, all of which contain some colouring which all adds up ;D
Title: Re: Elaichi North Indian Special
Post by: Pugs on November 09, 2015, 02:10 PM
Hi Pugs, they are just mixed together.

Thanks bud
Title: Re: Elaichi North Indian Special
Post by: Steveparadox on April 21, 2016, 07:41 PM
Hey CH

Is this Elaichi in Frimley? Was tempted to go but location didn't look the !most attractive. I normally go to Chilli Spice in Camberley in this area.

Cheers
Steveparadox
Title: Re: Elaichi North Indian Special
Post by: curryhell on April 23, 2016, 12:19 AM
Hi Steve.  Unfortunately, the Elaichi take away has very humble roots compared to the namesake in Frimley.  The quality is a far cry from that which it used to produce, which is what my recipe is based on trying to achieve.  Thankfully I managed to get close before the standard plummetted drastically.  Don't let this put you off trying the dish though.  It is a great tasting curry as many have testified  :)
Title: Re: Elaichi North Indian Special
Post by: Steveparadox on April 23, 2016, 10:53 AM
Hey CH,

So which Elaichi takeaway are you referring to? Where is it? Cheers
Steve
Title: Re: Elaichi North Indian Special
Post by: curryhell on April 23, 2016, 11:44 AM
Here:


http://elachi-indian.co.uk/
Title: Re: Elaichi North Indian Special
Post by: Steveparadox on April 27, 2016, 03:52 PM
Ah, one in Essex! Thanks for clarifying!
Title: Re: Elaichi North Indian Special
Post by: Onions on November 29, 2016, 08:54 PM
(https://s22.postimg.org/w72wl36r5/20161129_163656.jpg)

Now this was fine. More or less to the recipe; except chicken cooked in

Bloody brilliant though, cheers!