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Messages - blade1212

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131
Mark, I meant to also say, how much corriander is a bunch ? if you were to hold the stems together, what diameter of a circle would this make for a 30 onion version ?

132
This great news Mark.

I reckon they don't mess around making stock in the majority of BIRs - it takes too long and I bet most of them use frozen chicken breasts  rather than cut up whole chickens.

For me, we have a base that is as good as we're going to get it. I found the celery was the killer ingredient. Hopefully using less tomato will add another dimension to it. So let's go with chicken stock cubes or the liquid stock to get going here. With all that then, surely 95% of the 'the taste' has got to be the final dish. 

In the meantime since we are so close, I would like to propose we do a Saturday curry fest where everyone makes a version of this base and reports back results. We need a score out of 100 for :

1) the base
2) the final curry
3) 'the taste' factor

along with the final dish recipe.

come on guys, you know it makes sense...... :) :)

PS Mark, along with the biryani next week.... please get a lovely madras or vindaloo !!! I'll pay you ?10, honest :)

133
Lets Talk Curry / Re: pat chapman has a new curry book out
« on: May 23, 2005, 07:25 PM »
but just a quick one for instant chicken tikka

300-350g chicken breast
2tbsp veg oil
2tsp minced garlic
2tbsp tandoori curry powder( 2tbsp tomato soup powder,2tbsp g. coriander,5tsp g. cummin,5tsp garlic powder,5tsp paproja, 4tsp mango powder,4tsp dried mint,3tsp chilli powder,2tsp salt)
2 tbsp tomato puree
1/3 tsp salt
red wine(for the" chef" to drink as he cooks it )
cut the chicken into tikka size pieces
mix all the remainiing ingredients together in a bowl add the chicken ensuring that all the pieces are coated well
heat the wok. add the contents of the bowl to the pan and stir-fry on medium heat until the chicken is cooked(10-15 mins) if it starts to dry up sticking and smoking add a couple tbsps of water or red wine ( if you have any left :))

i'm going to try to be brave and test this recipe tonight.
will give results asap ;)

regards
gary :)

has anyone tried this ? I'm on the hunt foir BIR tikka (without yogart) and this might foot the bill........

134
I made another with this base that was much better that the one last night which didn't have garamasala.

2 tsp restaurant masala
1/2 tsp garamasala
lots of chopped chillies
2 tsp chillil powder
2 tbl ketchup
1 tbl methi
1 tbl chopped corriander

in total about 5 ladels of base.

I  broke my coffee grinder yesterday after I made the masala, so I can't experiment with the ground cloves idea yet. What about ground fennel seeds, has anyone tried that ?

PS. Someone posted in another thread about using too much fresh corriander. I cut down the amount and I reckon it makes a positive difference.

Another small step towards Nirvana.

135
I tend to agree there is something in addition to Methi to give the overall smell/taste. The only other spice that has a really nice strong fragrance that I can think of is cloves.

I'm sure this was what I missed from my curry last night as I didn't use any garamasala.

How about a 1/4 tsp of ground cloves at the spice stage of the final curry........ worh a shot.

136
I made the chicken vindaloo last night and it was nice. In fact I could tell I had a quality base as some flavour came though that I don't normally get.  But I think it was let down by the restaurant masala mix from the Curry House pages. It didn't seem to add the taste I was looking for - actually it was kinda bland. I think I'll go back to the coriander, cumin, garamasala version for my next attempt at the final dish.

I definitely think this base is as good as it gets, so it's down to the final recipe.

I also used Methi (fenugreek leaves), fresh chillies and ketchup in the final dish.

I believe Methi is the smell you are talking about - nothing else comes close. Maybe we need to add more ?

137
Lets Talk Curry / Re: Have you done a blind test?
« on: May 21, 2005, 08:43 PM »
you are sad :) :)

respect !!!

138
Lets Talk Curry / Re: Where to buy takeaway containers?
« on: May 21, 2005, 06:40 PM »
I got some foil containers from Asda yesterday. They have the small and large versions.

139
Just tried it. Cooked it for about 14mins then rinsed in cold water. Each grain is perfectly seperate.  It must be the rinsing cold after cooking that is the key !! Thank you.

Anyway, got the base, got the rice, got some chicken tikka defrosting from a previous batch. Now where's that flour..... chapatti time !!!

140
Darth, How much rice do you use for this quantity of spice ?

Can you make 'loads' this way and freeze ?

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