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Messages - CarpCarp

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Pictures of Your Curries / Re: Simple Chicken Madras
« on: January 07, 2019, 06:42 PM »
Mick I very much agree with you, I’m also convinced anyone working in the trade would second your post. Hopefully TA/Restaurants don’t add heaps of oil for the thrill. To forum member who are happy to poke fun or criticise, you could turn your negativity to creativity and positivity posting curry related topics. The forum would then be joy to participate in.

Pictures of Your Curries / Re: Last Curries of 2018
« on: January 07, 2019, 04:06 PM »
Really authentic looking Indian food, did you have a favourite curry?

Nice to see your Vindaloo glistening in the light SR, very tasty looking food here.

Ha! Yes Phil I do a lot of cooking at home with a large family, some of my recent currys inclusive of large amounts of oil are bulk, whole Chicken used as described in topics.  So yes I’m definitely getting through the gravy. :) thanks.
P.s. did you say you made the Makhan?

Just about to bang out another batch of base tonight, I’m interested in the Makhan Chicken next.

Pictures of Your Curries / Re: Simple Chicken Madras
« on: January 06, 2019, 11:39 AM »
...Totally agree on using less oil, cooking at home.
You only need 25ml oil or ghee to do a great Madras.

cheers Chewy

I wholeheartedly agree. I have always wondered why people on here insist that you need an oil slick on your curry to make it authentic.


Check out any Authentic Bir Video online and plenty of oil is used, JB’s Madras informs us his TA Madras used a ladle of oil,  Chewys local kindly allowed a behind the scenes video Quick Madras and it’s a great insight, it uses over a chef spoon of oil, oil from the g+g paste. Then oil from the Garabi, it’s also widely discussed and proven that Bir Chefs add a little butter Ghee, Spiced oiltowards the end of the cooking process.

Chewy what’s the relevance you highlighted of cooking at home? Isn’t the end product intended to be the same? I have genuinely spent a lot of time cooking in catering kitchens as have some others on the forum, I wouldn’t change a recipe or omit butter,cream if I cooked it at home.
Can you explain your point a little more please? .

Pictures of Your Curries / Re: Simple Chicken Madras
« on: January 06, 2019, 11:24 AM »

Pictures of Your Curries / Re: Simple Chicken Madras
« on: January 04, 2019, 09:47 AM »
still Ive seen a lot worse on here lately
plus received a lot of too much oily split curries from TAs in the past.

Totally agree on using less oil cooking at home.
You only need 25ml oil or ghee to do a great Madras.

cheers Chewy

I’m guessing your comments are reflected with your own personal opinions Chewy? Would you also be able to link us to your list of curry’s failings and your (a lot worse category). Then maybe members could also post their fave curry and flaming condiments clangers  ;) could be fun.

I hope you don’t mind me asking, I’m sure members would also have their own opinions and judgments.

Bob a Job.. your meal looks fantastic Imho.

Lets Talk Curry / Re: For the Love of Oil
« on: January 03, 2019, 07:17 PM »
What is the reason for the love of Oil that seems prevalent in the majority of recipes?  Personally I don't like it, hence my question.  [..] Are we in love with personal tradition, flavour or expectation?  Just a thought.  Discuss.

The second factor is appearance — to me, a curry with a clear sheen of oil on and surrounding it looks attractive; the absence of visible oil is usually (but not always, of course) a sign of a badly-cooked curry.

Finally, when cooking a curry, one is always advised to "cook until the oil comes out"; omit this step, and the curry will not have finished cooking, and therefore will not be as good as it might otherwise have been had it been finished properly.

My EUR 0,02.
** Phil.

Phil your explanation on Oil/ButterGhee is described perfectly, covering everything I intended to point out through my horribly translated response.

Bob a job let’s hope you can really discover and learn to enjoy the depth of flavour achievable with Oil/Ghee. Best wishes.

No not from the box Chewy  :) I should imagine the large amount of Haldi in my mix would classify it more Punjabi’s but it’s Fusion, tradition method with Bir Garabi. Traditional in the sense of a long slow cooking releasing all the oil to float, Medium Chicken Curry is then ladled per serving from the bottom of pot. Oil is the last ladle then added from the top tradition. Oil is best moped up with fresh Roti/Naan, unfortunately my day was cut short so Pitta was a substitute. Best wishes.

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