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Messages - Nickywelsh

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1
Lets Talk Curry / A sad tale
« on: May 15, 2020, 12:42 PM »
48 hours ago I was sat in my local BIR. We’ve known each other for about a decade., I was sat head in hands (not in a suicidal way mind) asking why-oh-why, despite following all their instructions, was my curry great, but not as flavourful as (not just theirs) all my favourite restaurants. I’ve bought the burner, I’ve got the aluminium pan, I singe the spices, etc, etc. After a complimentary Brandy, we had a pint. The head chef and the owner exchanged a few sentences in their native tongue. Then “Nick, we like you. What we never show you is; a dash of msg, no one cares but we don’t advertise it”.

2
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.

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.

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.


4
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?

5
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.


6
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.

7
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?

9
My orthography, like your spice mix, is complex :)

Ha! Indeed.

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

10
Hi All,

After seeing SL's Punjabi Masala, I turned the house inside out to find a Punjabi spice mix recipe that a friend (who is Punjabi) gave to me about 12 years ago. I had to turn my office upside down, but eventually found it...stuck in the back of Pat's NCB.

Anyway, I checked the recipe and there were a few ingredients that I don't keep on hand, so I whizzed out to a very good Indian grocer I've found here (NZ, Hawkes Bay). The urgency? Wanted to make SL's dish as had a rare night without the wife and kids about.

Here's the recipe:

Into the spice grinder...

2 tbsp Onion Flakes
2 tbsp Dried Garlic Flakes
2 whole Star Anise
1 tsp Cloves
1 tbsp Coriander seeds
1 tbsp Cumin seeds
1 tbsp Caraway seeds
3 Indian Bay Leaf
1 tsp Black Peppercorn
1 tsp Poppy seed
1 tsp Kasoori Methi
1 tsp Black cardamom seeds
1 tsp Green cardamom seeds

Grind em' up!

Place into jar, then add powdered:

1/2 tbsp Tumeric
1 tbsp Ginger
1 tsp Mango
4 tbsp Kashmiri chilli
1 tbsp red food colour (optional)

Shake it up so well mixed.

I used this to make SL's dish. It turned out great. Photo to follow.









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