Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Nickywelsh

Pages: 1 2 3 [4]
31
Lets Talk Curry / That smokey background flavour
« on: June 21, 2017, 11:41 PM »
I was chatting to a chef at Tandoori Lane in Fulham about 6 years ago, asking him why/how many of the curries have such an incredible smokey flavour, yet not too overpowering. Back then I thought it was from the chicken or lamb tikka imparting their flavour from the tandoor, or maybe smoked paprika, but he told me something quite different, something I'm yet to try but think I will give a go since it popped back into my head a few days back...

He said that it was mainly house special dishes he used it in, but that many BIR's use this method to achieve the flavour.

Apparently they fry lots of garlic in oil until it's browning. They then take out the garlic (with a slotted spoon I imagine) and drop a few hot coals from the tandoor into the oil. How long the coals stay in the oil, I have no idea. I do remember him saying "we use just a little, just a little, it's powerful" meaning the resultant oil I guess.

Apologies if this method has already been posted.

32
Lets Talk Curry / Re: South Devon Chilli Farm
« on: June 19, 2017, 12:36 AM »
Quote from: Garp on June 16, 2017, 08:15 PM
Received a gift box from said supplier for Fathers Day. Chilli sauce, chilli jam, chilli paste, chilli chocolate?.

Anyone tried any of their stuff? Should I be afraid?

My best mate visits there once a year and always gets me a little gift. I love their products. This is a winner. Really lovely and fruity with a monster kick. https://www.southdevonchillifarm.co.uk/online-shop/chilli-sauces/bhut-jolokia-sauce/

The chocolate just has a pleasant 'glow' to it. It takes a minute or so for the chilli to kick in. It's very nice with Whisky.

If I remember rightly the jam has a decent kick to it. Slightly reminiscent of a good thai sweet chilli .

Can't recall if I've tried their paste.

Enjoy!

33
Pictures of Your Curries / Re: CTM
« on: June 12, 2017, 04:40 AM »
Quote from: haldi on June 11, 2017, 07:57 PM
do you mean condensed milk or evaporated milk
Condensed milk is the really sweet stuff
Really nice, but I can see it having a big impact on the finished result

Hello Haldi, yes a small tin of sickly sweet condensed milk. I believe that this must have been what my old London local used, as it was almost a 100% copy (to my taste buds). It wasn't too sweet either, I thought it would be, but no, it was just really rich and luxurious. I'll post the exact recipe as I did tweak CA's quite a bit.

34
Pictures of Your Curries / CTM
« on: June 11, 2017, 11:04 AM »
Back about 13 years ago my favourite curry to eat was the old CTM, but over the years I became addicted to more fiery dishes, with lamb tikka vindaloo becoming my main favourite. Then a couple of weeks back I saw SoberRat's mayday photos and his CTM set something off in my head. I'd tried many, many, times to make CTM all those years ago, but I'd always ended up with what tasted like tomato soup, it wasn't anywhere near a restaurant dish (by any stretch of the imagination). Anyway, after looking at a number of recipes on here, I went with CA's illustrated. I tweaked it to my taste, used more condensed milk rather than cream, and ditched the lemon, but other than that it was very similar. I have to say, it was just like my favourite CTM's from my favourite London restaurants,  my wife and I couldn't get over it. I used the Zaal base and did the tikka on the BBQ. I finished it with a final 'lick' of the condensed milk. If only I could get this close with my BIR vindaloo. I've nailed the Portuguese vindy, but there's something missing from my BIR style. That said, we'll be eating lots more CTM from now on.

35
Lets Talk Curry / Re: Cracked it!
« on: May 30, 2017, 02:16 AM »
Quote from: vindalooelvis on May 21, 2017, 05:05 PM

I have tried alot of the recipes on here with all their ingredients and again Ive just ended up with overspiced dishes in my eyes.


When I started cooking curries way back when, that was my problem, always over spicing! Less is definitely more in most cases...

36
Pictures of Your Curries / Re: May Day curry session
« on: May 29, 2017, 11:28 PM »
This CTM looks mind blowing. I love the idea of the condensed milk, I can imagine how how luscious it would make the final dish. Any chance you can post the recipe? P.S. All these photos look incredible.

37
Just Joined? Introduce Yourself / Best thing on the net
« on: May 27, 2017, 11:42 PM »
Wow! Really hit the jackpot. The collective knowledge here is unbelievable! I've been drooling over SoberRats pictures for the past couple of weeks, those curries look bang on, exactly how I'd like them. One of my favourite tips so far, is the fried garlic in the base gravy, it's totally elevated mine to another level, giving it a much rounder flavour (imho).

Here's my first picture. Had a curry night yesterday evening. Made CT's Rogan Josh, and CA's Korma, I used tandoori chicken (done on the Weber) in the Korma. The guests loved it all...

Now more than ever I need to nail all these, as I've moved to New Zealand and the curry houses ain't great.

Pages: 1 2 3 [4]

  ©2024 Curry Recipes