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 - RobinB

Pages: 1 2 [3] 4 5 ... 8
21
Pictures of Your Curries / Re: Chicken Vindaloo
« on: August 28, 2014, 07:10 PM »
Thanks Curryhell,
Been along time since I've had a TA vindaloo so was cooking on instinct a little but very happy with this. Lemon juice hits the spot and the chilli gives it a good colour. Some fresh chilli's would be lovely I'm sure.

The puree/water ratio is 2 tbsp of each, mixed

22
Talk About Anything Other Than Curry / Re: Which all purpose knife
« on: August 26, 2014, 01:51 PM »
Just taken delivery of this today from amazon -?23

Rockingham Forge Shogun 6.5 inch vegetable chopper.

Not tried it yet but hoping it will be a good all rounder. Nice weight and a good balance.

23
Pictures of Your Curries / Re: Chicken Vindaloo
« on: August 26, 2014, 09:51 AM »
Cheers London, had it with some pilau rice and a supermarket naan!.

Its basically my recipe but it's evolved from several madras/vindaloo recipes I've found on the site.
Serves 2-3

400ml Base sauce (warmed)
400g pre cooked lamb or chicken
3 tbsp vegetable oil
1 onion diced
1tsp salt
1 heaped tsp ginger and garlic paste
2 tbsp tomato puree thinned with 2TBSP water
1 heaped tsp Bruce Edwards spice mix
4 tsp Chilli Powder
2 tbsp lemon juice
1 heaped tsp dried Methi leaves
3 potatoes, quartered and gently parboiled for 10 mins with a quarter TSP teaspoon of turmeric.
Handful of chopped coriander
* if using a base without spice would throw in a tsp of madras curry powder with the spice mix.


Heat oil and add the onion on a high heat until golden, add the garlic and ginger for a few seconds, followed by the spices and salt. Add the tomato puree and fry until toffee aroma. Add a ladleful of base and reduce down. Add the meat, potatoes, and another ladle of base, reducing each time, keep the heat up and continue until base is gone. Finish with the lemon, Methi and coriander.

24
Pictures of Your Curries / Chicken Vindaloo
« on: August 26, 2014, 12:40 AM »
Chicken Vindaloo made with the rajver base a couple of nights ago.

25
Jalfrezi / Re: Chicken Jalfrezi with Taz Base
« on: December 12, 2013, 12:42 AM »
Just made this with the Rajver base and was spot on. Knocking out the BIR curry's alot lately and having some great results.

26
Tandoori Dishes / Re: CTM recipe from a local restaurant
« on: December 04, 2013, 07:18 PM »
Cheers Phil, I shall go with a pinch. I certainly don't want the cardamom to dominate the dish.

27
Tandoori Dishes / Re: CTM recipe from a local restaurant
« on: December 04, 2013, 01:53 PM »
I've copied the above recipe word for word and noticed there's no mention of cardamom powder in the ingredients so any suggestions on quantity would be appreciated. Was thinking maybe half a tsp to begin with?

I haven't tried this yet but will give it a go maybe this weekend and post my findings.

Also haven't come across coconut powder so was just going to grate some of the creamed block stuff, I also presume Almond powder is just ground almonds?.

Robin

28
Tandoori Dishes / CTM recipe from a local restaurant
« on: December 04, 2013, 01:46 PM »
Here is a recipe published in a village magazine from a local Indian restaurant called Dine Asia. It doesn't use a base sauce as we know it but has one of sorts incorporated into it.

Ingredients
4 boneless chicken breasts, cut into cubes
2tbsp Ginger garlic paste
1 tbsp red chilli powder
5 tbsp mustard oil
1 tsp coriander powder
1 tsp cumin powder
1tsp Garam Masala
100 ml Greek yogurt
Salt as per taste

Sauce ingredients

4tbsp vegetable oil
2 large onion cut into slice
1 tbsp ginger garlic paste
100ml water
25gm carrot slice
25gm red capiscum slice
50gm almond powder
40gm coconut powder
100ml single cream
50gm butter
3tbsp sugar

Method

1. Mix all of the ingredients with chicken in a bowl and cover and leave overnight in the fridge to absorb all the delicious flavours.
2. Preheat a conventional oven to 220c for 5 minutes.
3. Place the chicken tikka and spread it evenly on a baking tray and place the baking tray in the oven and cook for 10 minutes.
4. In a saucepan heat oil until it smoking hot then add onion capiscum slices, ginger and garlic paste. Saute for 2-3 minutes.
5. Now add water and cover saucepan with lid and simmer for 2-3 minutes.
6. Then add almond, coconut powder, butter, salt and sugar and cook for 3-4 minutes stirring well.
7. Transfer the sauce to a food processor and blend until puree smooth.
8. Add the blended sauce and the chicken tikka from the oven and cook on a low heat for a further 5 minutes.
9. Finally add the cream and cardamom powder before serving.

29
Lets Talk Curry / Re: Rick Stein
« on: October 29, 2013, 04:30 PM »
I made a Lamb and spinach Korai from one of ricks shows a few years back and it wasn't so good , remember the garlic and ginger tasted very raw in the sauce as wasn't fried first but with a few adaptations it had some potential.

Have also made a beef rendang from his food heroes book which was rather good.

30
Bhuna / Re: Chicken Bhuna - Finally Cracked It!!
« on: April 17, 2012, 12:16 AM »

Pages: 1 2 [3] 4 5 ... 8

  ©2021 Curry Recipes