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Nice post SL, i have made a lot of curries from that website, it is an excellent site, will have to try this one soon looks like a great recipe.
Thanks.
agreed, there's a load of recipe's on that site. flavourjunkie, i think he used to post here.Not anymore though... ::)
cheers UF, yeah I like the site and it's a pity that the chap is no longer active here - it's a very flavoursome dish and I've adapted 5 or 6 recipes for the Taz base over the past couple of weeks. I've made this about three times now and I'll post the other recipes once I've tweaked them.
Excellent stuff SL.
Made quite a few of these recipes with things added and tweaked myself, well worth a look.
He has added a few more recipes as well a long with a new base gravy, chicken lal mirch, butter chicken and chicken kerala, there is a few more but seem to find them.
This is an old post - I'd forgotten just how old but I remember making quite a few new recipe curries over the festive period of 2012/2013. I have made this recipe many times since then but today I made it with lamb and the photo does better justice to it that my previous effort back in 2012. This remains a very flavoursome curry, extensive use of garlic, pre-fried onion and green pepper, with an abundance of coriander and spring onions added at the end give this curry texture and body.
(http://www.curry-recipes.co.uk/imagehost/pics/dc962d9ff889368d5852137da72e2e26.jpg) (http://www.curry-recipes.co.uk/imagehost/#dc962d9ff889368d5852137da72e2e26.jpg)
I cooked myself this last Thursday, still a wonderful tasting dish, kept to the recipe.
Looks lovely, Stephen, apart from that green stuff on top :)
Your rice looks amazing. Have you posted your method before?
Excellent photograph, Stephen --- love the detail visible in the rice.
** Phil.
Quote from: Garp on May 28, 2017, 09:24 PM
Looks lovely, Stephen, apart from that green stuff on top :)
Your rice looks amazing. Have you posted your method before?
I don't think I have Garp, though there are three slightly different ways of doing multi-coloured rice that I know of.. I assumed it was so well known that explaining the method was not required, maybe that's just me making too much of an assumption.
Quote from: Unclefrank on May 28, 2017, 07:49 PM
I cooked myself this last Thursday, still a wonderful tasting dish, kept to the recipe.
Yes UF I agree it is a recipe worth coming back to from time to time, and I have some left-overs for this evening, a Brucie bonus.
Quote from: Stephen Lindsay on May 29, 2017, 01:31 PM
Quote from: Garp on May 28, 2017, 09:24 PM
Looks lovely, Stephen, apart from that green stuff on top :)
Your rice looks amazing. Have you posted your method before?
I don't think I have Garp, though there are three slightly different ways of doing multi-coloured rice that I know of.. I assumed it was so well known that explains the method was not required, maybe that's just me making too much of an assumption.
I haven't seen many, if any, that look better that that, Stephen - no colour bleed and nice separate grains. Feel free to share :)
Quote from: Garp on May 29, 2017, 05:20 PM
Quote from: Stephen Lindsay on May 29, 2017, 01:31 PM
Quote from: Garp on May 28, 2017, 09:24 PM
Looks lovely, Stephen, apart from that green stuff on top :)
Your rice looks amazing. Have you posted your method before?
I don't think I have Garp, though there are three slightly different ways of doing multi-coloured rice that I know of.. I assumed it was so well known that explains the method was not required, maybe that's just me making too much of an assumption.
I haven't seen many, if any, that look better that that, Stephen - no colour bleed and nice separate grains. Feel free to share :)
Garp I will have a think and maybe do a post describing different ways of doing this.
Would appreciate it bud . Never managed to get coloured rice to my satisfaction. I can cook it to my liking, but not getting the colours as you have :)
This is so incredibly good. Do you think it would work with prawns or fish? garlic garlic garlic!
Hello kjvkw
I'm not a great lover of prawns so I never cook with them but I can see no reason why these, fish and other seafood wouldn't work in this recipe.
regards
SL