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Messages - robothrobo

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1
You are the man.!!I am proud of you as you are going where not many have gone before.cory ander has hit on all the right questions to ask, so good luck. It will be a lot to take in so you might have to ask your new best friend for a few lessons if you can push your luck.Ask him if he would like to be famous and do some articles or recipes for this site.Looking forward to learning from you mate.rob

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Lets Talk Curry / Re: What Can You Spot in These BIR Kitchen Photos?
« on: December 21, 2007, 09:31 AM »
You did well.Next time act like a spy and not take photos of people but zoom in behind them and concentrate on the goods.only 3 photos!!? Should have let the digital camera do its stuff and you would have had the kitchen well sorted out.Excellent try though.Lets see if any one can do better at their local.I dont have a local any more so i cant help out.Only one indian that is crap in my australian town.Only worth a runner from.You might have started a good thing here.

3
Lets Talk Curry / indian chinese food.
« on: December 18, 2007, 06:05 AM »
I have noticed a few indian chinese restraunts opening up here in sydney australia and was wondering if it is happening elsewhere? The bombay chinese restraunt is one and after looking at the menu it just sounded like chinese food but must cater for all the indians migrating here that have their chinese a lot different than us. Has anyone tried it and what is it like? Cant imagine a sweet and sour chicken tikka!!
Anyone got any recipes to try?                                           

4
I cant believe my good luck.I was having a few beers with the boys when this Indian bloke heard us talking about cooking curries.We all fancy ourselves as Jamie Olivers and he heard the mention of chicken tikka and what we all do.Well he could not help himself and had to give us his version that he does in his restaurant.He then said with the tikka they make butter chicken.I wrote it all down on a load of coasters and rushed home to let you guys know.I have all the ingredients so I cant wait to give it a go.
                        chicken tikka.

1 kilo of thigh fillet {I have noticed you all use breast that goes dry}

                         marinade
1 tbs coriander
1 tbs curry powder{He said madras ?}
1 tbs chat masala,mango powder.{a must he said}
1 1/2 tbs salt
1 tsp garam masala,paprika,chilli,black pepper.
1 tsp crushed garlic
1 tsp grated ginger
juice 1 lemon
1/2 cup white vinegar
mix and add chicken.leave over night.

next day add
4 tbs yogurt
red & yellow food colouring{I wouldn't}                                            cook under grill or BBQ.

                                  sauce
1/2 onion grated
2 tomatoes finely diced
tsp cumin seed
2 tbs ghee
2 tbs oil
1/2 tsp garlic crushed
1/2 tsp ginger grated
2 tbs coriander
1 tbs paprika
1 tbs curry
1 tbs turmeric
2 tbs tomatoe paste
100 gms cashews or almonds ground
300 mls cream
honey to taste
1/2 cup water.

heat oil & ghee & add cumin seeds then onion then tomatoes then garlic & ginger.
then spices & water.simmer then add cream and nuts.add chicken, cook till done.

sounds too easy as there is no base sauce used.I will be giving it a go.I am going to get in his ear for his vindaloo next.


                                   

5
sorry, i can't seem to find the recipe i used for the base but i think it was seen on TV and many curry heads gave it a good review.I cheated and used mothers brand vindaloo paste with lamb i won at the club.When added to the base with a few other spices it was one of the best vindaloo's i have had.I also did a veggie dish with balti paste,cream and the base that was also great.It really does make a huge difference using a base instead of a tin of tomatoes.I was a bit legless at the time that is why i used the paste instead of the many spices i had just bought.My next attempt will be with a more professional approach and use some of the recipes that have been posted or recommended.

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Restaurants here in Australia have a mild creamy tomato based sauce they call butter chicken and not many do a chicken tikka massalla.I now presume they must be the same dish but have changed the name to entice non curry eaters over here to at least give it a go.It has worked a treat as it is by far the most popular dish that you see on peoples tables.I myself can't do without a vindaloo.Can anyone suggest a good recipe for one and also a madras.What is the most popular dish in the UK? I have just made my first base sauce that came out brilliant so i froze most of it and can't wait to sort out a few good curry's.

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I use a slow cooker for cheap tough cuts of beef that end up melt in the mouth.I have found that chicken disintegrates and falls off the bone if you cook it too long so keep an eye on it.I have used 4 slow cookers for large functions doing 4 different curries and it has worked out great as they then act as the serving dish and keep the food warm.Hope this helps and good luck.

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Just Joined? Introduce Yourself / aussie curry lover down under
« on: August 16, 2007, 03:45 AM »
what a great site site.I cant wait to get the spices out and try some of the currys.I am an addict and must get a fix at least 3 times a week.

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