Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on December 10, 2012, 09:42 PM
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:P :P :P :D :D :D at long last the dish i've been waiting for
(http://www.curry-recipes.co.uk/imagehost/pics/b299af594a95262b808d80281e5f4402.jpg) (http://www.curry-recipes.co.uk/imagehost/#b299af594a95262b808d80281e5f4402.jpg)
Some of you may know of my quest to replicate jb's and my local's saag bhaji. This has been on-going for a little while with not particularly good results >:(.
On a good night they are able to produce a saag which boarders on dryish to just about moist, infused with a smokey garlic and onion flavour with a spicey curry note in the background and a slight cinnamon nose. Sounds like a fine wine ::) ;D A truly fantastic dish the like of which i've never had anywhere else :(
However, after a busy day in the kitchen yesterday I finally had chance to finish my attempt tonight with no danger of spice overload.
The spinach (all 1kg of it ::) )was pre-cooked using Ali's Viceroy Brasserie method. A stroke of pure genius :). The cooking method was as per Az at Zaal's - cooked hard, fast and high temp. A touch of meethi, pinch of turmeric, half tsp mix powder and a sprinkle of coriander. I'm well happy to have finally achieved this.
Downside is that now i have to cook it for a confirmed saag eater who eats at the same restaurant as i do :o :o
But i am quietly confident that this dish will pass muster :D :D
The pan afterwards :D Not as dark as that of Little India, but then again i was thrashing the saag around like a raving lunatic to avoid it sticking ;D ;D
(http://www.curry-recipes.co.uk/imagehost/pics/e455a41097cf5f0e0ed635c4e7c558de.jpg) (http://www.curry-recipes.co.uk/imagehost/#e455a41097cf5f0e0ed635c4e7c558de.jpg)
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nice 1 CH, it's a good feeling when something comes together.
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Will we get the recipe once the recipe has been confirmed as good ? :)