Author Topic: Elaichi North Indian Special  (Read 35880 times)

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Offline natterjak

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Re: Elaichi North Indian Special
« Reply #50 on: April 30, 2013, 08:49 PM »
I love this recipe now, such an intense and interesting flavour and provided you cook the spices out properly at the start (with 1 chef spoon on base at a time to keep things in that happy "frying, not boiling and not burning" window), then there's a multi-layered gorgeous flavour which develops.

Tonight I made this as a sauce-only curry and served up alongside tandoori marinaded lamb chops and it was such a great combo. Good work CH

Offline uclown2002

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Re: Elaichi North Indian Special
« Reply #51 on: October 19, 2013, 09:26 AM »
Looking forward to trying this tonight  ;D

Only have the tamarind concentrate so as advised I'll use 1/4 tsp.


Offline uclown2002

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Re: Elaichi North Indian Special
« Reply #52 on: October 19, 2013, 08:37 PM »
Worked out a treat, although used CBM's tamarind paste.

Well pleased with result.

Tks CH.

Offline curryhell

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Re: Elaichi North Indian Special
« Reply #53 on: October 20, 2013, 01:17 AM »
As discussed, i'm glad that the CBM tamarind sauce worked for you and that you enjoyed the dish.  I think that it could easily substitute Tamarina or Imli sauce as a condiment.  Definitely more preferable than adding just tamarind concentrate.  Shame you haven't any pics to post of your dish  :(
« Last Edit: October 20, 2013, 09:44 AM by curryhell »


Offline uclown2002

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Re: Elaichi North Indian Special
« Reply #54 on: October 20, 2013, 08:31 AM »
As discusse, i'm glad that the CBM tamarind sauce worked for you and that you enjoyed the dish.  I think that it could easily substitute Tamarina or Imli sauce as a condiment.  Definitely more preferable than adding just tamarind concentrate.  Shame you haven't any pics to post of your dish  :(

I have a couple of photos; I'll up soon  ;D

Offline uclown2002

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Re: Elaichi North Indian Special
« Reply #55 on: October 20, 2013, 08:51 AM »
Used 1 x rd tsp of CBM's Tamarind Paste and 3 tsp of chilli powder.  Also used CBM's Mix and base gravy.  Onions and peppers were pre-cooked by scorching them on high heat in oil for a couple of minutes, as per CA's method.  May not be copyright but i seen it in his new Jalfrezi recipe  ;D



Served with my goto CA's Pilau Rice:-



Outstanding curry, perhaps my favourite thus far.

Offline curryhell

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Re: Elaichi North Indian Special
« Reply #56 on: October 20, 2013, 09:51 AM »
From those pics I'd say you have well and trully nailed it UC  :P  Looks as though you got a delivery direct from the Elaichi  ;D ;D  Thanks for try it and posting you results  ;)


Offline Stephen Lindsay

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Re: Elaichi North Indian Special
« Reply #57 on: October 20, 2013, 10:33 PM »
scarily good!

Offline JerryM

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Re: Elaichi North Indian Special
« Reply #58 on: January 30, 2015, 11:35 PM »
Curryhell,

Link to this appreciated. Will need to get base made. Will use TRS tamarind (concentrate)

Best wishes

Offline JerryM

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Re: Elaichi North Indian Special
« Reply #59 on: February 07, 2015, 10:29 AM »
my kind of curry this.

wow. rare for me to find a recipe that needs no improvement. loved it.

i'm not sure on the garlic slither / puree order. in adding the puree 1st i could not get the slithers browned. this gave a very nice roasted garlic slither taste which is very different to the scorched garlic slither taste. which works best in this dish is something i'll enjoy working out.

for info i used 0.5 tsp mix and 1 tsp tandoori powder as this is my norm and works for me. used a tip of eating tea spoon of the TRS tamarind and will try going up a little on next go. i also used tikka and think plain chicken will go much better.

many thanks curryhell for a real find. i like it better than the SIG south indian garlic.




 

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