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Messages - Nickywelsh

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1
Madras / London Madras base?
« on: August 12, 2021, 07:20 AM »
Very long time, no post. Like so many my favourite curry is a tomatoey madras. I’ve called the post ‘London Madras base’ as my favourite London curry houses don’t use any coconut milk, lemon, cream, etc, when making a madras. It’s just a divine garlicky, deep tomato flavoured, curry. I’ve once hit the nail on the head, forgot to write down the recipe, and then…forgot…the recipe. My issue with Tom purée has always been that to my palate, it takes my madras too dark in colour, and can over power without adding depth, especially after cooking down the base gravy. It was driving me nuts, I’ve tried pretty much every recipe on here (over the years), so I started doing random google searches. All the usual suspects popped up, then I found this. This, with of course added spice powders (possibly some more garlic) during the actual making of the curry, is the madras that I was after since moving to the other side of the world.

It nails that very deep savoury flavour, and the colour is perfect. The method is key.

https://www.harighotra.co.uk/tomato-base-restaurant-sauce-recipe

2
Lets Talk Curry / A sad tale
« on: May 15, 2020, 12:42 PM »
48 hours ago I was sat in my local BIR. We

3
Hiya, it's been a while! Hope everyone is keeping well.

I wanted to post a picture of my vindaloo, as along with my CTM it is the only other dish that I now have consistently up to the standard of my favourite BIR. For me one of the key ingredients of this Vindaloo is a filthy hot, smoking, pan. This Vindaloo has extra garlic (sliced) as per my request when I order.

The other dish is a Rezala that I whipped up tonight. It's based on the now closed Tandoori Lane restaurant in Fulham's version. The oil dripped on the Rezala is reclaimed from my base.

4
Hiya, it's been a while! Hope everyone is keeping well.

I wanted to post a picture of my vindaloo, as along with my CTM it is the only other dish that I now have consistently up to the standard of my favourite BIR. For me one of the key ingredients of this Vindaloo is a filthy hot, smoking, pan.

The other dish is a Rezala that I whipped up tonight. It's based on the now closed Tandoori Lane restaurant in Fulham's version.


5
Lets Talk Curry / The occasional crunch
« on: September 06, 2017, 11:04 AM »
The crunchy bit/s ! I've seen it mentioned on the forum a few times, and certainly recall finding it in more than a few BIR curries over the years...but what is it? Could it be a half teaspoon of hing? And on that note, are there any main dishes that use onion seed?

6
outside the restaurant! A couple of weeks back I found a little haven for the curry lover, right here in Hawkes Bay, NZ. IT's called MP Foods and it's got everything my little heart could desire. Even better than some of the Indian Grocery stores in London. Anyway, I stumbled upon it whilst looking for a decent Mango Chutney. The 3 main supermarkets here only stock this horrible overpowering 'Anglo Indian' Mango Chutney. It tastes more of sultanas than anything else, and reminds me of mince pies.. Not good stuff. Anyway, they say everything happens for a reason, and as a result I found these beauties. They are absolutely awesome! As good as anything I've had in a BIR, and the Mixed Pickle is sensational, I was transported right back to my usual table at the Curry Royal in Wimbledon. Anyway I figured it would be rude not to tell you guys about them. The brand is Mida's, and honestly, I'll not bother making my own as long as I can get my hands on them.


7
Pictures of Your Curries / Chicken Garlic Chilli & Chicken Tikka Dopiaza
« on: September 04, 2017, 05:58 AM »
Last weekends efforts. Was really pleased with both, but the Chicken Garlic Chilli was the winner for me! Left the chillis whole so the wife could pick them out. The tikka in the Dopiaza is done with boneless thigh meat. Always cooked on the Weber.

8
Lets Talk Curry / Tom Puree v Blended Plum Toms
« on: September 04, 2017, 05:55 AM »
Does anyone else prefer using blended plum tomato to tomato puree? I find my curries are always far superior when I use the former. I whizz up a can with a teaspoon of tandoori masala, half teaspoon of garlic powder, and find the result works really well (keeps in fridge for a couple of weeks). I use about 4 curry spoons of it (when tomato is required/in place of the usual watered down tablespoon), and find it just as flavoursome, but with a little more subtle flavour.

Thoughts?

10
My orthography, like your spice mix, is complex :)

Ha! Indeed.

Here's my effort. It's a lamb tikka version...

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