Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on December 23, 2012, 11:50 AM
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Last nights dinner.
Beef madras
(http://www.curry-recipes.co.uk/imagehost/pics/b162cba0c892a26a630f24f8a7c1d8fd.jpg)
Made with my last 150 ml of base found hiding in the freezer. Diluted to 250 ml with water; very thin. As before, CTs madras sauce recipe, finished off lid-on style. Altered the chilli profile again. This time 1 tbsp kashmiri mirch, 1 tsp rajah chilli powder, and ? tsp deggi mirch. Mixed these together first. Pre-cooked lean casserole beef (boiled for 3 h). Appearance wise the end result had much less oil separation than my earlier madras sauce, chicken, and lamb efforts. The lack of oil pooling makes this one the least visually appealing, perhaps. Texture was OK (a bit on the thick side). The aroma was good, but not quite there. Tasted great and the chilli heat was spot on for me. The sharpness of the deggi in the blend I think will lend itself well to a vindaloo at some point.
Chips
(http://www.curry-recipes.co.uk/imagehost/pics/ce55ec186b03511dc9fa3d3a08571940.jpg)
Another BIR favourite. Made with maris piper spuds. As expected no problems here (my Northern roots), cooked to perfection; nice and crispy.
Rob :)
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Looks pretty good.
Oil separation is what varies for me lately. Don't know if its down to using sunflower oil.
I got a good aroma with last nights madras. probably more vindaloo heat with 3 table spoons of Deggi Mirch chilli powder. I cooked the spices a lot longer, with more stirring on medium/high heat, got a thick emulsification and gave it a brief full high heat. Aroma lingered around the house for hours.
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Hi
Nice pics!
Lovely looking Madras and equally lovely looking chips!
FYI - Chewy's Madras is also very nice with slow cooked lamb in case it ever takes your fancy :P
Cheers
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Looks pretty good.
Oil separation is what varies for me lately. Don't know if its down to using sunflower oil.
I got a good aroma with last nights madras. probably more vindaloo heat with 3 table spoons of Deggi Mirch chilli powder. I cooked the spices a lot longer, with more stirring on medium/high heat, got a thick emulsification and gave it a brief full high heat. Aroma lingered around the house for hours.
I can only imagine what 3 tbsp of Deggi tastes like. I am not going there. Had major issues after 1 tbsp of Mr. Naga a while back.
Rob :P
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With 1 table spoon of Deggi and a teaspoon already in the mix power, its not hot at all for me. I need to put at least 4 bird eye chillis in too. Last night I ran out of chillis so had to treble up on the powder. It did end up hotter than 4 fresh cut chillis but not too much.
Curry ended up much like the local, rich and red, their Madras is hotter than most it seems but they may have tailored it to me over the years or maybe its more oldschool? I'm only in my early 30s and started eating curries when I was 13 so don't really know about 70s 80s Madras. Most other places, especially restaurants I've gone to lately, madras might as well be a masala.
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lovely jubly Rob.
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You're right, great looking curry and LOVELY looking chips too! 8)
PS: To put things totally into perspective, how hard is it to cook realy good chips!? Bl**dy hard!
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You're right, great looking curry and LOVELY looking chips too! 8)
PS: To put things totally into perspective, how hard is it to cook realy good chips!? Bl**dy hard!
Yeah, it can be if you go by the top chefs, triple cooked chips? what's all that about?
Medium sized chips, not too thick, and a cheap olive oil, sprinkle of salt, ... sorted :)
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I remember going for a sit down and a mate of mine ordered "chickin curry and chips mate and make it hot as ya mum"
I felt like i had to apologize to the waiter, I mean curry with chips? never heard anything like it!.
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You're right, great looking curry and LOVELY looking chips too! 8)
PS: To put things totally into perspective, how hard is it to cook realy good chips!? Bl**dy hard!
Yeah, it can be if you go by the top chefs, triple cooked chips? what's all that about?
Medium sized chips, not too thick, and a cheap olive oil, sprinkle of salt, ... sorted :)
Cheap olive oil? A proper chip requires fresh quality spuds and a good quality sunflower/vegetable oil, or beef dripping. It needs to be very hot. The moisture of the chips also needs to be removed as much as possible before cooking. Lay the chips out on paper towels and agitate them, vigorously. Them, more paper towels. As my mum told me, if you dont, the chips will be soggy, and it will also ruin the fat. You are spot on about the fancy TV chefs.
Rob :)
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I remember going for a sit down and a mate of mine ordered "chickin curry and chips mate and make it hot as ya mum"
I felt like i had to apologize to the waiter, I mean curry with chips? never heard anything like it!.
It's a delicacy known north of Watford.... ;) lol...
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Great photos. Hopefully this site will teach me how to cook a curry like that in the near future, my one and only effort (using the curry secret book) came out horrible, very thin, tasting of onions.
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You must have messed up somewhere spiceypoppa...oh I can't be bothered...SP, because while KD's curries are not the best (being too heavy on garam masala) they all taste perfectly acceptable.
Anyway, read around here and your curry making will improve no end.
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You're right, great looking curry and LOVELY looking chips too! 8)
PS: To put things totally into perspective, how hard is it to cook realy good chips!? Bl**dy hard!
Yeah, it can be if you go by the top chefs, triple cooked chips? what's all that about?
Medium sized chips, not too thick, and a cheap olive oil, sprinkle of salt, ... sorted :)
Cheap olive oil? A proper chip requires fresh quality spuds and a good quality sunflower/vegetable oil, or beef dripping. It needs to be very hot. The moisture of the chips also needs to be removed as much as possible before cooking. Lay the chips out on paper towels and agitate them, vigorously. Them, more paper towels. As my mum told me, if you dont, the chips will be soggy, and it will also ruin the fat. You are spot on about the fancy TV chefs.
Rob :)
Or lard. That's what I was brought up on.....lol
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Or lard. That's what I was brought up on.....lol
There seems to be a bit of resurgence in the old skool chippy. This place opened up a while back near me and your fish and chips will be done in beef dripping, unless you specify otherwise.
http://www.chamberlainsfishandchips.co.uk/index.html (http://www.chamberlainsfishandchips.co.uk/index.html)
They have just won some awards. Best Newcomer in the UK to the Fish & Chip industry, and also the Choice Chip Award for the Midlands, as part of the 2012 National Chip Week. National Chip Week? Keep meaning to go there, but its best part of 10 quid for cod and chips, and I would need to pass at least one quality Bangladeshi TA to get there.
Rob :)
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its best part of 10 quid for cod and chips, and I would need to pass at least one quality Bangladeshi TA to get there.
I paid
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Madras and chips? You northern lot are barmy lol love it! ;) Chips look good. :)
Best fish i've ever eaten is from Toffs (http://www.toffsfish.co.uk/) in Muswell Hill, they cook fresh fish straight from market. Best chips though has to be Superfish (http://www.superfishuk.co.uk/home.html) they cook in dripping and turn out good clean food.