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Topics - curryqueen

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Lets Talk Curry / Chilli Fiesta/Festival

« on: August 05, 2007, 08:24 PM »

Just to let you alll know that this is being held next Saturday/Sunday 11th/12th August at West Dean in West Sussex. Start time is 10am both days. I think this year, so I have been told that there are going to be about 100 stalls there. You can buy anything chilli orientated, even choc. Loads and loads to meander through when sipping a nice cold beer etc. CQ

Lets Talk Curry / Fiery Food Festival

« on: August 21, 2006, 04:05 PM »

Hi,

Just thought I would post this as some may be on holiday in the area at the time of this festival. Its being held at Brighton Marina on Fri 1st (evening only) Sat and sun 2nd and 3rd Sept 11am - 6pm. Free entry and free parking.

There will be over 40 stalls there, including Indian, Thai, Mexican, African, Jamaican etc. Extra hot chilli beer, chill and chocolate and loads more extrordinary things I'm sure.

I'm off on holiday Sunday 3rd so it looks like I will be missing it. CQ

Lets Talk Curry / Where's Pete?

« on: July 08, 2006, 12:16 AM »

Pete where are you? We are all missing your input into the forum! Things seem to have turned for the worse with sciences coming into the equation with some people, when all we need is normal and very grateful observations as you have done in restaurants. I don't think that most of us want to know about the sciences of salt etc! We just need people to come back on this forum and return to what it was before sciences took over! Where are you? Come back!

Lets Talk Curry / Chilli Festival

« on: June 22, 2006, 07:06 PM »

Hi all, Just to remind anyone in the West Dean area in West Sussex on Saturday 5th and Sunday 6th August that it will be the annual Chilli Festival. Gates open 10-10.30 and you can buy anything chilli thats possible. Different foods to eat, chutneys and pickles, chilli chocolate, plants to name but a few. Last year I bought an apron with chillies on and also an umbrella, black with lovely red chillies all over it. I like to be different! It's well worth a visit. We could almost use it as a venue to meet up with one another once a year - what do you say?

British Indian Restaurant Recipe Requests / Prawn Ceylon

« on: May 16, 2006, 10:30 PM »

Anyone with a good Prawn Ceylon recipe? For some reason these days bir take-aways where I live tend to make it mild, it always used to be one of the hottest ones a few years ago. Would appreciate any feedback at all.

Lets Talk Curry / Have a MERRY LITTLE CHRISTMAS

« on: December 24, 2005, 05:23 PM »

Have a very merry christmas everyone! Don't eat too much turkey and make sure you get into your kitchens and go curry mad. I know I certainly will, beginning with a great big one tonight. HAPPY XMAS AND A HAPPY NEW YEAR TO YOU ALL.

Lets Talk Curry / Just had a thought!

« on: May 03, 2005, 09:45 PM »

About a year ago I asked in my local take away what ingredients went into Ceylon, that was because they asked me how to make bread pudding, so I told them and then plucked up the courage to ask them about the Ceylon curry. She muttered a few ingredients that were the norm and then added that molasses were used. Molasses are sugar! Maybe this is what we are missing.

Lets Talk Curry / Where is everybody and where have they gone?

« on: April 27, 2005, 06:44 PM »

For some unknown reason this forum has gone very, very quiet! Where is everyone old to the forum and also those who have registered and are not posting? Have you all left the country for good, gone on holiday or just can't be bothered anymore! I used to look forward each morning to how many different posts and comments in posts were being made! You will be forgiven of course, if you have been hard on the road to finding "the taste". I still maintain that it is the oil that is taken from each curry and re-used.

Supplementary Recipes Chat / It's in the oil and technique used - I think!

« on: March 31, 2005, 04:21 PM »

Hi all,

since ghanna made those two fantastic posts last weekend, re: reusing oil in Indian kitchens I have been experimenting. I have made a vindaloo, pathia and skimmed two thirds oil from them and put back into base gravy. Last night I made a madras and did exactly the same - took the oil off and put back into base gravy. I think that there is definately a smell/aroma increasing everytime I make another curry with this base. I shall continue to make a dhansak and dupiaza this weekend and will report back with results. The only thing with this method is that there is usually no, or, very little oil that forms on top of kormas, tikka masalas etc.

BIR Main Dishes Chat / Another Demo Bengal Cuisine, Brick Lane

« on: March 24, 2005, 03:59 PM »

This was truly an experience I had been waiting for!? Waiter sat us down with poppdums and pickles and a drink.? Ten minutes later we were presented with our chefs whites and were taken downstairs to the kitchen (smaller than I thought it would have been) but nevertheless everything in place and to hand for creating these wonderful curries.? Again the BIG pot of gravy was standing on top of the cooker blipping away, yellow with a red/orange oil floating on the top of it.?

We were being taught by a chef called John, he was Indian despite the name and a very nice guy!? I think Pete had a different chef and was shown a different gravy to what we were shown.

Here goes!
GRAVY

Onions about 2 pounds
1 carrot
1 med potato
1 green pepper
1 green chilli
1 dessertspoon ginger/garlic paste
1/4 pt vegetable oil
2 dessertspoon curry powder
1 teaspoon turmeric
1 dessertspoon tomato paste
1/4 pt water
1/4 pt veg ghee

Put all the ingredients above into a pot except curry powder.? Cook until onions, carrots, potato are soft and then add curry powder and cook for another 20 minutes.? Blitz.? ?Put back on heat a simmer for another hour, when the oil will rise to surface.? I was told that if you want more oil so that you can take it off, then put extra in at the beginning.? I would also like to add at this stage that during our demonstration, the chef used the oil from the top of gravy ( he had scooped it out and was using it from a different pot.)? Chef also told us that they do freeze gravy, so that if they run short they only have to dethaw it.? But in general they make it daily.? Right, recipe for prawn vindaloo coming up!

Prawn Vindaloo.

3 tabs oil from top of gravy into a hot pan.? Add half teaspoon chopped garlic and sizzle 20 seconds, then add half teaspoon salt, 1 teaspoon tomato paste, 1 dessertspoon curry powder, 3 teaspoons chilli powder and cook on for another 20 to 30 seconds.? At this point add 1 ladle gravy and cook down. Add prawns and another half ladle gravy and cook down to consistency required.? Sprinkle with fresh coriander and voila, you have a vindaloo in about 4 minutes.

Again chefs answer to "what spices are in your spice mix" he replied, "just go into shop and buy curry powder from shelf".? Restaurant light and bright with a contemporary feel.? We were welcomed with open hands.? Chef said that if I need to know anything at all about the lesson to email him and he would get right back. They were all very helpful.

This is one for you all to try over the Easter Hols and I hope you enjoy!

I feel that the missing element from the gravy is the green pepper.? Take a good long smell once you have made it and you'll see.

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