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Flipping heck Now, I love a hot curry, but.... 4 table spoons of chilli powder + 5 chillis It does look delicious though, thanks for sharing your recipe and posting the great pics.Cheers
I actually got a North Indian special on Friday delivered from a new place that posted me a menu.It's called the 'Elachi' in Purfleet.No idea what the place is like(it also does pizzas!!!) but the North Indian is the simply the best I've ever had.It lists among it's ingredients 'sour spices' whatever they may be but it's fantastic,you must give it go-I'd be interested to see if you can work out what gives it the extraordinary taste.
Quote from: jb on July 10, 2011, 12:59 PMI actually got a North Indian special on Friday delivered from a new place that posted me a menu.It's called the 'Elachi' in Purfleet.No idea what the place is like(it also does pizzas!!!) but the North Indian is the simply the best I've ever had.It lists among it's ingredients 'sour spices' whatever they may be but it's fantastic,you must give it go-I'd be interested to see if you can work out what gives it the extraordinary taste.JB Tried the North Indian from the Elachi with special rice and saag bahji. Rice was very nice -heavy on the peas and had quite a lot of onion in it. The saag however was at best average and very wet. Would not recommend that. NI was nice but very tame on heat for my liking. Chef probably being a bit over cautious as I'd asked for it phall strength ;D. Most restaurants seem a bit reluctant to ramp it up unless they know their customers. I still rate Spices NI better though. The Elachi version was over done with the red food colouring. Taste wise very similar - that rich oniony / peppery taste with a hint of savoury sweetness (but not sickly) with a souring edge to it.Anyway the quest continued tonight. Made a couple of changes (all in red)f to quantities included tamarind concentrate, whole chillis and a couple of cloves of chopped garlic. I opted for tamarind as the souring agent first rather than using amchoor powder. That may be the next step. Recipe update posted below. Looking forward to feedback from anybody that has given this a go or any thoughts on improving it.main dish- portion of chicken tikka ( i always use Blade's recipe - tikka par excellence!!) - 2 tsp fresh pureed garlic - 2 cloves of garlic roughly diced- 2 tbsp tomato paste (already diluted 50/50)- 300ml curry base (CA's)- 2 tsp spice mix (CA's)- 2 tbsp chilli powder (or more to taste)- 1 tsp tandoori masala (my own blend but any will do)- 0.5 tsp all purpose seasoning- 3 tsp pureed mango chutney- small tomato halved- 0.5 tsp of tamarind concentrate- fresh chopped coriander (to taste)- 5 whole chillies The chopped garlic was added with the garlic puree and the tamarind was added with the APS and mango chutney and small tomato halved.Conclusions were that the tamarind definitely added a pleasant depth of sourness, not the acidic
Made this last night and it was lovely. Nice taste and a good amount of heat! It reminded me somewhat of a Pathia - quite sweet and sour.Anyway, here's a pic.
Sorry Curryhell, yes it's green pepper, that will teach me for not reading the whole post first
Quote from: 976bar on August 07, 2011, 09:18 AMSorry Curryhell, yes it's green pepper, that will teach me for not reading the whole post first ;D ;D ;D. How many time are we all guilty of that 976bar !!!
