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Messages - stryker_uk

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Lets Talk Curry / Re: Rick steins India Ebook kindle offer
« on: November 10, 2013, 06:45 PM »
Wow, what a great offer, many thanks  :)

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Tandoori Dishes / Re: CA's Simple Chicken Tikka Masala
« on: October 21, 2013, 06:03 PM »
Thanks Santa, will do, I'm not after hot, just medium, most of the TM's I've had from T/aways/restaurants have been medium, but this one turned out very mild, even the wife wanted it hotter!! quite new to this curry making, but I'm learning and I must say how helpful everyone has been, cheers

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Tandoori Dishes / Re: CA's Simple Chicken Tikka Masala
« on: October 20, 2013, 09:23 AM »
Hi Goncalo, I used the marinade as suggested in the recipe, including 1 fresh re chilli, but only made half as I was only making 2 TM's . The chilli powder I used was sweetsmart in Bristols hot chilli powder, I do have Kashmiri but thought that might be too  mild so didn't go for that. I doubled the Tikka Masala recipe as I was making 2 servings. I left out the food colourings, but would add them next time and couldn't get hold of mango powder locally yesterday, so had to miss that out, but again I want to add next time. Would it just be a case of adding some chilli powder in the dish, i felt the coconut/almond/texture was spot on, so it's just a case of a bit more heat and colour for me

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Tandoori Dishes / Re: CA's Simple Chicken Tikka Masala
« on: October 19, 2013, 07:27 PM »
Just made this for tea and would like to do it again but I'd like to add more heat as it turned out very mild, what would you recommend please

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Rice (Plain, Pilau, Special, etc) / Re: Reheating frozen pilau
« on: October 19, 2013, 09:17 AM »
What is the best way of cooling / chilling before freezing, I'd like to make a batch tonight, eat some then freeze the rest to try it out

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Bhuna / Re: Curry Kings Lamb Bhuna
« on: September 28, 2013, 08:08 AM »
Will do, thanks Phil

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Bhuna / Re: Curry Kings Lamb Bhuna
« on: September 27, 2013, 08:03 PM »
would Kashmiri chilli powder work ok with this, would I need to adjust ammounts

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Curry Videos / Re: One hour base sauce
« on: September 27, 2013, 07:47 PM »
Pretty new to BIR's but made this base last weekend, after deciding not to continue with the KD base I made, and put it together with Chewys Madras, had to tone it down a bit (southern softy) and it was still hot, but it was fabulous, many thanks Chewy, gonna try a Bhuna this weekend

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Trainee Chefs / Beginners Questions / Re: Kris Dillons garam masala mix
« on: September 14, 2013, 10:20 AM »
many thanks for the speedy replies, I'll be cooking tonight

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Trainee Chefs / Beginners Questions / Kris Dillons garam masala mix
« on: September 14, 2013, 08:13 AM »
Hi all, rather new to curry making (and this great site), and the base sauces, but decided to take the plunge and have a go at KD's original sauce and have now tried the basic curry with it and the bhuna, but both have turned out to be rather bland and really mild (not that I want a vindaloo)
I think my mistake maybe that the garam masala mix didn't call for roasting the spices first, so I didn't, I just popped them in the new shiny grinder, would like to improve it while I still have a couple of frozen base sauces before I try a different one from this site, should I disacrd the GM and make a new batch, any help greatly appreciated

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