I like this thread and don't agree with all the flaming against it. :

My Pathia Ama for supper last night, with Chicken Tikka and boiled rice.

Spicy Sweet and Sour, rammed with flavours and works really well with Tikka.



My original here
http://www.curry-recipes.co.uk/curry/index.php/topic,12761.msg103899.html#msg103899

cheers Chewy

Food Porn Alert!

Great looking food guys.  Have a King Prawn/Mushroom Garlic Chilli Bhuna to look forward to later...

LC... like the idea of home made chilli powder.  Have you tried it using Scotch Bonnet chillies instead of Habaneros?  I know they are similar. I can buy scotch bonnets quite cheap locally.

Cheers Naga.  Appreciated.

rshome123,

Just had a quick squint at your vids, maybe you could post your Karahi recipe as I think it would go down well here.

London.

Now there's a dilemma because I posted the recipe elsewhere on the 'other' site, but I'll paste it here as a one off.   Forgot to ask that if you do visit my youtube channel, please like and subscribe

Karahi
by rshome123   Version 0.95

Ingredients

60ml Oil (vegetable or sunflower)
0.5 tsp Fennel Seeds, Seeds of 1 Black Cardamom, Seeds of 2 Green Cardamom, 2 Cloves
0.5 tsp of Toasted, Freshly Ground Cumin Seeds.
0.5 tsp of Toasted, Freshly Ground Coriander Seeds.
1 tsp Garlic & Ginger paste (I use 60/40 garlic/ginger)
1 tsp Mix Powder
1 tsp Chilli Powder (regular version)
0.5 tsp Garam Masala
0.5 tsp Salt
1 tsp dried Methi, finely crushed in-between fingers
3 TBSP Special Hot Green Paste...
This makes a batch (more than the 3 TBSP required for this recipe). All the following ingredients chopped & blended to a paste...
0.5 Medium Onion, 2 Green Chillies, 0.25 Green Pepper, 0.25 Red Pepper, 2 TBSP Fresh Coriander Stalks, 4 Cloves Garlic, 0.75 inch chunk of Fresh Ginger. Add a little oil to help blend it.

Pre-cooked Chicken/Lamb/Beef
1.5 Tbsp double concentrated tomato pur?e mixed with 3 Tbsp water, OR 5 Tbsp blended tinned plum tomatoes
300-350ml Base Gravy (kept hot in a separate pan) plus a bit extra to adjust consistency.
2 Fresh Tomato quarters
1 TBSP Very finely chopped Fresh Coriander leaves
0.5 tsp Onion Paste (I use CBM (Mick Crawford's) recipe from his first ebook) (Optional)
1-2 tsp Sugar (Optional)

Method

1. Add 60 ml oil (4 Tbsp) to a Wok or Korai/Karahi on medium heat flame.
2. Add the 0.5 tsp Fennel Seeds, Seeds of 1 Black Cardamom, Seeds of 2 Green Cardamom, 2 Cloves, and stir for 30 seconds until the seeds start popping.
3. Add the freshly toasted/ground Cumin and Coriander seeds (1 tsp total)
4. Add 1 tsp garlic/ginger, stirring until starting to brown and sizzling reduces.
5. Add 1 tsp Methi, cook for 10 seconds, while stirring,
6. Add Chilli powders, Mix powder, Garam Masala, and Salt.
7. Fry for 30 seconds, stirring constantly.
8. Add the 3 TBSP of Special Hot Green Paste.
9. Add the Tomato paste and 30ml of Base Gravy. Turn up the heat to high, while stirring constantly until the oil separates, and tiny craters appear.
10. Add the Pre-cooked Chicken/Lamb/Beef, and mix well into the sauce.
11. Turn the heat up to high, and add 75ml of Base Gravy, stir into the sauce, and leave on high heat (not stirring) until the sauce is reduced by about a third to a half, and craters form again.
12. Add a second 75ml of Base Gravy, stirring and scraping the bottom and sides of the pan once when first added, allowing the sauce to reduce again.
13. Keep reducing and adding more Base Gravy to desired consistency. Another two ladles of 75ml each are recommended as a minimum.
14. Add 0.5 tsp Onion Paste and 1-2 tsp Sugar (all optional)
15. Add the 2 Fresh Tomato quarters.
16. Add 0.5 TBSP Finely Chopped Coriander Leaf.
17. Stir and let cook for 1-2 minutes.
18. Locate and remove the 2 Cloves.
19. Spoon off excess oil from the top of the curry if you want to be health conscious.
20. Serve, sprinkling the coriander leaves on top.


Notes

1. Spoon Measurements are level. i.e. 1 tsp = 5ml, 1 TBSP = 15ml.
2. Best cooked in Wok or Korai/Karahi for authenticity.
3. You can try any 'regular' Base Gravy and Mix Powder with this recipe. It has been tried and testing using JB's Base Gravy recipe and Adey Payne Curried Away Mix Powder. See http://www.bircurries.co.uk for more information.
4. The 1-2 tsp of Sugar is optional. I suggest you taste the Karahi near the end of cooking before deciding if the Sugar is desired.