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Topics - LouP

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Pictures of Your Curries / Chicken Dhansak
« on: February 22, 2015, 11:27 AM »
I was going to make SoberRats Dhansak last night but had a takeaway instead so I have just whipped up this little beauty for later.
It's SoberRats recipe,13673.0.html but I had no pineapple or Shakker so I just left them out. Everything else was the same.

It is really tasty. Has a nice earthiness from the lentils and is a perfect winter curry. I wouldn't have with rice, just a garlic naan and salad. Great recipe SoberRat :)

BIR Main Dishes Chat / Using my pre cooked lentils in a curry
« on: February 21, 2015, 01:22 PM »
Hi Guys,
Any recipe ideas for using my dhal would be good. I was going to do Sober rats Dhansak but I have no pineapple juice, lime or shakkar.
Could I substitute with anything or should I just return the dhal to the freezer for another day?

Cheers, Lou :)

Pictures of Your Curries / Lamb Bhuna and Mushroom Pilau
« on: November 30, 2014, 07:03 PM »

Plates were clean. Hubby said he prefered it over the usual chicken madras. Had with leftover H4ppy naans from the freezer :)


But made with lamb :)

BIR Main Dishes Chat / Chicken tikka massala recipe...HELP please :/
« on: November 14, 2014, 10:54 AM »
Hi Guys,
Can someone please post a link to a good tikka massala recipe . I have been going roud in circles and I need to get cooking,

Thank you  :)

First base was Zaal to spec (maybe slightly over spiced by my over zealous hands)and the second was Zaal to spec (correct spicing) and 20grams coconut cream and 1.5 cloves garlic tarka added.
new base at the top (slightly lighter)

I then made exact copies of Madras. Weighing everything exactly....
Original (first) base

New (second) base

Photos dont really do them justice(They look gloopy and they weren't)  they were both lovely and smooth. The new base produced a lighter fresher curry and I think I shall stick to that base (with the tweaks)as it hasn't changed it too much, just enough for me.
I did have an epiphany though as I made two curry sauces after.
I usually put my oil, then onion/chilli, then garlic/ginger but with one sauce I fried the chopped garlic in a mini frying pan, put this in the main pan and then did my usual routine and this made a MASSIVE difference. You could taste and smell a hint of nutty sweet garlic in the background and especially this morning when I have tasted it stone cold.
It is a flavour that was definitely in the Madras I ate at the local Indian restaurant last week.
I will be doing that again for sure.
So glad I have sauce left for today:)

Curry Base Chat / My "tweaked" Zaal base is ready for tomorrow
« on: October 09, 2014, 10:45 PM »
So this week I had got to make base. I only had 2 portions of original Zaal in the freezer and depending on how many I have to feed  I can use up to 4.
I was gonna make JB's base BUT after having great success with Zaal I was reluctant. Saying that though, when I went to a local Indian rest. for tea Saturday I realised I had been over spicing both my base and probs the curry too.
I decided to take the best from Zaal and Jb's and it seems to be perfect.....
I took all the Zaal recipe (using 1 chef spoon= 3 level tablespoons) and also added 20grams creamed coconut (didn't fancy strong coconut taste) and 1.5 large cloves of garlic tarka added before final boil/ blend....btw that gave the most fantastic aroma and depending on curry results tomorrow I may add more garlic cloves next time.
Can't wait to use it, side by side to last months (defrosted)  base. it is lighter, fresher and has a buttery, nutty, garlic hint...yum!!

Will be making 2 identical (aside from the base) madras tomorrow and I wil post results / Pics :)

Pictures of Your Curries / Lamb Vindaloo vs Chicken Madras
« on: October 05, 2014, 07:49 AM »
So these are what we chose last night. I didn't have time take a pic as I was too busy dishing it up BUT I did manage a doggy bag as we had poppadoms, starters and mains :)

The vindaloo is at the back, Madras at the front.



Mixed starter for 2

Date night :)

We also had Pilau rice (standard) and garlic naan which was exceptional. Not that different in texture to H4ppy naans but think there was yogurt in there and also there were tiny pieces of freshly roasted garlic on top which was amazing.
Currywise they were lighter that my attempts. Smooth to the point of mildly thick soup and the base was lighter than mine (Zaal). Will be making a lighter base tomorrow if anyone has any recommendations?
The madras was the same colour as mine and I can tell they used ghee, it sort of gave a light buttery background, so I will also give that a whirl.
All in all a really tasty meal :)

Lets Talk Curry / I am out for a curry tonight!
« on: October 04, 2014, 06:21 PM »
Okay, so for the first time in FOREVER  I am off out to a local Indian for a meal. I want to compare it to my own efforts and hopefully have a decent meal (fingers crossed) havent had BIR for months (out or takeaway) so it's a real treat :)

Will hopefully get some pics ....
Lou  ;D

Lets Talk Curry / Big curry night for ABF- The soldiers charity
« on: September 30, 2014, 06:04 PM »
Hi Guys,
Just wondered if any of you are hosting an event for The big curry night for the soldiers charity?

Pictures of Your Curries / Some of todays curryathon
« on: September 26, 2014, 10:16 PM »
So today I have done about 5 hrs cooking (and cleaning up my own mess). 4 curries, pilau rice, tikka, shami, happy naan, dips for poppadoms and salad.
Curries were 3 heat levels of Chicken Madras and A North Indian special (from Andy Rhodes' e-book)
Here a few pics of a few portions.I fed 8 tonight with enough to feed 4 more tomorrow :)

Chicken Tikka

North Indian special

Mild Chicken Madras

Chicken Madras

Hot Madras (Scotch bonnet test)

Great reviews from the family. Hubby normally says his (mild) madras is too hot, tonight, spot on! The scotch bonnet test was a success, very hot, even had a bit of snap crackle and pop on the tongue.
Sorry n pics of the rest, I was getting tired and forgot,
Lou :)

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