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Lets Talk Curry / Bulking up a BIR curry
« on: July 29, 2015, 01:54 PM »
Hi, I have a question to ask, I'm cooking some of the brilliant recipes found on here but wish to bulk up so it's not just meat and sauce. So, whats the best way of bulking it up, could I fry extra red onions up and add them at the final stages or similar?

I have only used this one recipe for pre-cooked chicken but I do like it, could almost eat the leftovers which remind me of a basic chicken curry! I too, also added in whole spices mentioned at the beginning but did not cook'em for 5 mins, only for 1 min before adding G\G

Madras / Re: Littlechilie Old School Madras Video.
« on: June 24, 2015, 01:40 PM »
Did this again and was fantastic, i've amended my quantities to below

1 Tbl G/G
2 t Spice Mix
1 t Chilli (could be increased)
1 t Fenugreek dried leaf
1/2 t salt
1 Tbl Puree\3 Tbl water mixed to paste
2 Tbl Lemon juice squeezed

Using CAs base sauce

Lets Talk Curry / Re: Curry Pastes ( Pataks style )
« on: June 19, 2015, 09:07 AM »
I'm not sold on using a Pataks paste in a homemade traditional curry. It might be ok but why not do your own pastes, basically a spice mix, cooked with either water and\or vinegar and topped up with oil, sealed in a sterilised jar.

I found the ones bought in the supermarkets very salty and not much flavour, ok'ish but not what I'd use if i was doing a traditional curry. I have no idea about the merits with BIR as i'm still learning BIR style and have enough to learn than use these pastes

I reckon it does especially traditional style curries maybe not a BIR from the local

:o :o :o
Another one?? or maybe the same one again.

Is that directed at me? If so, you have lost me fella ??? ??? ???

Madras / Re: Littlechilie Old School Madras Video.
« on: June 14, 2015, 06:55 PM »
Update, tried this again for lunch and what a difference, went back to my old Wok and just went with gut feeling. Is a great recipe and I love a Madras with a sour undertone. My fav so far and very much like the Indian Madras I had on Skye.

Madras / Re: Littlechilie Old School Madras Video.
« on: June 13, 2015, 10:38 AM »
Thanks for info Sverige.  ;)

I suspect that I'm having issues deciding on what pan to use whilst cooking. I dont feel like my existing Wok does the job, so have been experimenting with other cooking utensils, tried a heavy cast iron cassorle dish (don't they use heavy cast tiron traditionally) and a stainless balti dish (which cooked the above) but seems to get too hot too quickly. So each is different with the 'timings' whilst cooking. I'd like to get a dish similar to the obe in vid, complete with lid but cant find anything like them.

Madras / Re: Littlechilie Old School Madras Video.
« on: June 12, 2015, 04:23 PM »
Recovered the mess a little, by doing a standalone mix plus base sauce and then added it to the existing curry seens above, not ideal but the texture is now correct and is ok'ish. Whilst practicing with the frying GG\Mix\Puree\Base its ok but when cooking a curry, I end up with the disaster above.

Madras / Re: Littlechilie Old School Madras Video.
« on: June 12, 2015, 03:44 PM »
Ok disaster. Dont know what I'm doing but struggling with getting the correct consistancy\density with the sauces. It tastes good but doesn't have that BIR look and no smooth sauce, mine 'breaks up' and over did it with the oil on this one. Last picture is with oil removed but look closly with the sauce and it's 'modulated' and consistant :-\ Whats that all about was looking good until after the chicken went in, thought i'd put too much base sauce in but couldn't have, i thought it too runny and hence tried to reduce and why the toms are err disintegrated

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