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Topics - fried

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Pictures of Your Curries / South India Special
« on: April 22, 2015, 06:24 PM »
This is my first attempt at doing a BIR version of a traditional Sri Lankan curry.
My inspirations were :-
Sri Lankan black lamb curry,12690.0.html.
CHs North India special,5948.0.html
Blade's chicken tikka

Precook 1/4 onion plus green chilli. I use large Morrocan ones because they're easily available and they don't disintegrate. I didn't bother adding any thing to this.

Heat oil: 1 1/2 pretentious chef spoons
Add GG paste. 1 tsp garlic, 1/2 tsp ginger
Add 1 star anise + 10 (ish) curry leaves.

Add 1 tsp tomato puree mixed with water

Add 1 tsp black curry powder (in the first link), 1/3 tsp tumeric, 1/3 tsp black mustard seeds, 1 heaped tsp chilli powder, 1 tsp black pepper (freshly ground)

Add ladle of base ( CT's I believe although it may have been JB's)
Add Chicken tikka, I use Blade's recipe as a base, but this was a little different. I used 750g of chicken, 1 tsp of black curry powder, 1 tsp tandoori masala, a 1/2 tsp of 'paprika', 1 tsp of GG paste, squeeze of lemon, a splash of veg oil and 1 blade of lemon grass (minced).

note:- I only used half the chicken in the recipe.

Add rest of base
Add 3cm piece of pandanus (ranpe)
Add 1 tsp cider vinegar
Add precooked onion and chilli

Cook til you happy with the sauce.

I'm sure I've made some mistakes, I've eaten nothing since a 'London' cheesecake for lunch, I'm sick which is why I'm at home and I've nearly finished my bottle of wine...

Anything not clear, just ask. I won't teach you to suck eggs on the basic method.

Lets Talk Curry / Matlock takeaways
« on: March 25, 2015, 06:12 PM »
I know it's a long shot, but does anyone have any info on the BIRs in Matlock, Derbys? I've checked out Trip advisor which as usual leaves you more confused; lots of good review but a few really bad ones that make you think twice.

As it's going to be my first BIR takeaway in 3 years I'm anxious to make it a good one. It's not going to be until May, but I'm already scanning the menus :P.

Pictures of Your Curries / North Indian duck special
« on: March 22, 2015, 02:47 PM »
I accidentally let slip that I was planning to do a duck curry on Saturday night while the missus was away, 'no chance' she said 'I want to try that'.

So, I did a rush job on Friday evening. Turned out very nicely.

The recipe is basically CH's NIS. I used a different 'mix' as I had some hand roasted stuff that I'd been using for trad stuff to use up. The green chillis are larger 'Morrocan' ones we get in France, not too hot but I like that they stay a bit crunchy.

The duck is tikkaed, using a easy variation on Blade's recipe, but without the Pataks. I managed to get in 3h marinating time. I then pan cooked it as normal for 'magret de canard' i.e skin down, getting rid of the fat, finished off with my little blow torch.

I cooked the duck rare, sliced it fairly thickly, then added it for the last 5 mins of cooking time.

The photo was a bit rushed due to doing rice and paratta at the same time. Sorry about the spoon, I normally use a spatula, but I thought I'd look cooler with my pound shop chef spoon.

Does anyone have any chilli sauce recommendations?

I'm looking for something that will be used in a lot of different cooking and maybe a splash as a dip. It needs to be hotter than a tabasco sauce, but not some Insanity type stuff. Nice taste too.

I also don't like sauces that are too vinegary or too salty. I picked up a bottle of Nando's extra hot piri-piri sauce yesterday as I spotted it in my local asian shop, this is far too salty and wouldn't be hot enough in a recipe.

I've got Mr naga on my list to try, but are there any easier to source products ( I have family visiting from the U.K, so I'm going to try to get them to find it).


Lets Talk Curry / Scotch bonnets
« on: January 25, 2014, 09:00 AM »
I've managed to get hold of some goat (kid in fact) and I'm doing a Jamaican style curry with it. I've never used scotch bonnets in a recipe before, how many sounds O.K for a madras hot curry (just over a kilo of meat). The recipe says half chopped. I spoke to a friend a while ago who's African and she said just cut the top off and use them whole...Any thoughts?

Has anyone bought/ tried or seen this product, that was much used on the above series? It looks good but I'm wary of blenders in general as they never seem powerful enough to do the job unless silly money's involved. Fed up making pastes with a stick blender :'(

Any thoughts or alternative suggestions welcome.

Lets Talk Curry / Eurostar curry
« on: December 01, 2013, 07:40 PM »
I might get the chance to pop in for a curry when I'm coming back from the U.K after Christmas. I know there aere a few posters from London, but does anyone have any restaurant suggestions for Kings cross/ St Pancras?

I like the missus to get a taste of something good, but must be real BIR, so, no caf?s, new-style cooking or south-indian dhabas.

She's got a much better sense of taste and smell than me, and I want her to get an idea of what I'm after taste wise.

Pictures of Your Curries / Saturday night's curry
« on: November 03, 2013, 05:23 PM »
I did a bit of a mixture for Saturday night. The first curry is a fried Aubergine curry ( vegetables; healthy and all that!). I looked around the site and there's not much for aubergines which is suprising since they're used extensively on the sub-continent. I regularly go to the little snacky Sri-Lanki places around Gare du Nord and there's always an aubergine side dish in the Thali, this is always delicious. I wanted to recreate this recipe but instead I came across this Fried aubergine recipe which caught my eye.

Very nice it was too, not the usual BIR taste, pungent and smokey.

The main dish was the family favourite - NIS (madras hot). Curryhell's recipe,5948.0.html . This always comes out well and today was no exception, lovely oil seperation. I've finally worked out how to caramelise the sauce on my induction.

Lastly, I bought some frozen parotta. The missus wanted to make them herself but unexpected visitors put paid to that! As she was cooking them she kept repeating 'these are not parottas'. Our local Sri-Lanki restaurant make these in front of you. They are thick, soft and flaky. These are more like a pancake. Having said that they are much better than frozen naan.

Pictures of Your Curries / Sunday dinner
« on: October 28, 2013, 05:58 PM »

Inspired by recent thread I made curry 'n' chips yesterday. Kefta Dansak, using CA's recipe omitting the pineapple 'cos I'm fed up with throwing away tins of them.

The meat is beef mince because I have a backlog in the freezer that I want to get through. The chips are triple-cooked and honestly if I lived in the U.K I wouldn't bother, they take far too much time to cook but it was Sunday and I had time. The presentation's not bad by my standards...

Lets Talk Curry / Goat
« on: September 08, 2013, 06:44 PM »
I just discovered that there is a butcher's in my Indian area that specialises in goat. I've been meaning to make a Jamaican style goat curry for years, but if I can get a good deal I may well stock up with a few kilos.

I'm told that in some places goat is used in place of mutton, and the two are interchangable.

So, any advice?, do I just cook it like mutton. Any good recipes, thoughts or experiences?


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