Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: JB52 on September 21, 2006, 12:00 AM
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Had my first attempt at making a curry base tonight (Darth's) and the results are below.
Prior to simmering for 1 hour:
(http://www.eastofjava.com/cr0/DarthBase1.jpg)
Finished:
(http://www.eastofjava.com/cr0/DarthBase2.jpg)
I'm hoping to make a CTM using Curry King's recipe either today or tomorrow and will post pics once I do!
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Hi JB52 ,
Darth's base looks spot on ( don't be afraid to experiment a little to pacify your own taste preferences ) . You certainly will not be disappointed with CK's CTM recipe - it is now " the gold standard " ! Your only dilemma - which beer do I serve ;) .
Enjoy the harvest - share with your friends ,
CC
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Here's the chicken tikka I marinated overnight and have just cooked. Will be using it in the CTM tomorrow providing I don't eat it first!!
(http://www.eastofjava.com/cr0/chickentikka.jpg)
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Hi JB52
Yep they are looking pretty darn good to me :P
what time shall I call in I'll fetch the cans.
Oh and well done for posting your picture great stuff !
Layne ;)
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Haha, all this reading and cooking has made me hungry so i doubt there even be any scrapings left after me and the Mrs have finished! Maybe next time ;D
Actually, i wonder if anyone's ever thought of organising a get together (perhaps in a hired kitchen) - it would be good to get the chance to sample everyone's creations!!
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Actually, i wonder if anyone's ever thought of organising a get together (perhaps in a hired kitchen) - it would be good to get the chance to sample everyone's creations!!
The idea of a get-together has been mentioned a few times before, including by me, but we've never got very far, it seems - not much interest has been registered. I think it's a great idea and your idea of a hired kitchen is a good one too, if it's possible to hire a kitchen, that is, preferably with multiple cookers.
Regards
George
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Your only dilemma - which beer do I serve ;)
What a good question ! Although I suspect the following will be of minority interest, I'll post it anyrate ... As someone who has enjoyed a beer or a glass of wine with a meal for as long as he can remember, it was a sad day for me when my liver consultant advised me that alcohol was no longer an option : I could either continue drinking, or die. At the time, my consumption was about one 660ml bottle of 5% beer per day (with dinner). which is modest by almost anyone's standards, but according to the consultant it was still far higher than my liver could tolerate, and it had to be reduced to as near zero as possible. I then started a search for good alcohol-free beers (K@l1b@r is about the worst alcohol-free beer in the world, IMHO), and after sampling almost everything that Beers of Europe (http://www.beersofeurope.co.uk/) had to offer under their "Low/no alcohol" category , I finally homed in on two : Clausthaler Extra Herb, and Main Thaler. Now I know that low/no alcohol beer is not of interest to many, but do please give these two a try, even if you're able to consume as much alcohol as you could want : I think you'll find them very pleasant, very drinkable, and (as far as I am concerned), indistinguishable (apart from the after-effects) from the very best full-strength bottled German beers ...
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Beer, of minority interest, never!
I know it isn't to everyone's taste but curry and lager are inseparable as far as I'm concerned. And I've often wanted the lager/beer taste but not the hangover.
I agree totally about kaliber, it is pish and then some. The website you refer to is great and I am going to try one or two, thanks for the recommendations.
YF
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Genuine Absinthe is quite nice after a good Curry, even with its high alcohol levels there is never a hangover...1 shot 2 shot 3 shot 4 shot 5 shot...showtime...muhahahhaaaaaa..
oh look there's a door marked darkside, shall we go in ?
As long as you bring the Ham & the Spiderman costume!! ;D
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CTM after cooking:
(http://www.eastofjava.com/cr0/ctm_pan.jpg)
CTM Presented:
(http://www.eastofjava.com/cr0/ctm_plate.jpg)
All I can say is "wow" - never thought it would be possible to get a curry to taste this good from home. Huge thanks to Darth for his excellent base and Curry King for his currylicious CTM recipe!
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Wow that looks f***in fantastic. :) :)
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Cheers Jeera, was inspired by Curry King's pics and wasn't disappointed. Was surprisingly easy to make as well, can't wait to have a go at some more recipes - think it'll be a Korma next!
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Hi George, would be greate to have some sort of get together but know how hard these things are to arrange! Guess we'll have to make do with the pics for now :)
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I have spent most of this evening making this base sauce and I must say its superb. This from a bloke who has only done the KD base until now. My problem now is what curry to make with it?? I like a Madras, my wife likes a Rogan Josh. Any ideas guys?? I am gonna leave the base in the pan overnight and cook a dish tomorrow..regards....mike ;D ;D
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Hi Mike ,
This has to be my all time favorite rogan gosh recipe...as for the madras check out the index recipes on the site - Darths' base will work well with any of them !
Rogan Josh Recipe
Ginger/Garlic Paste:
1 inch cube of fresh ginger, peeled and roughly chopped
1 whole bulb of garlic, peeled
3 tablespoons water
The Meat:
10 tablespoons vegetable oil
2 lbs of lamb shoulder or stewing steak, diced and trimmed of excess fat ( better if done in the crockpot )
Whole Spices:
2 bay leaves
8 whole cloves
1 teaspoon black peppercorns
12 whole green cardamom pods
2 inch stick of cinnamon
Other Ingredients:
2 medium onions peeled and finely chopped
375 gm plain yoghurt
14 oz crushed tomotoes
Ground Spices:
1 teaspoon ground coriander seeds
2 teaspoons ground cumin seeds
4 teaspoons red paprika
? teaspoon hot chili powder
1 teaspoon tumeric
1 teaspoon salt
Additional Spices:
Ground black pepper
? teaspoon garam masala
Method
Firstly, make the ginger/garlic paste by blending the ginger and garlic together in a food processor with a little water until it is a puree.
Secondly heat the vegetable oil in an ovenproof casserole dish over medium-hot heat, then batch fry all the diced meat, setting aside when lightly browned.
( or pre-cook in crockpot with stock ) - reserve all liquid stock .
Add the chopped onions to the pan and fry for 5 minutes or so until the onions soften and turn light brown .
Add the whole spices to the hot oil and stir for just a few seconds until the bay leaves take on some colour.
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Add the ginger/garlic paste, fry and stir for about 30 seconds.
Add the ground spices and salt to the mixture, stirring for a further 30 seconds.
Add the browned meat .
Now add the yoghurt to the mixture a spoonful at a time, thoroughly stirring in each spoonful. When all the yoghurt has been added, fry the Rogan Josh for around 5 minutes.
Add reserved stock to the mixture. Lamb needs half a pint, beef needs three quarters. Stir and simmer for 5 minutes if the meat was cooked in the crockpot .
If not using a crockpot -
Cover the casserole and then transfer to the oven. Lamb needs about one a half hours and beef two and a half hours, at 160?C. until the meat is tender. Stir the mixture frequently, adding a little water if necessary to ensure it does not dry out.
At the end of cooking the sauce should be nice and thick, if necessary you should boil off any excess liquid.
Finally stir in the garam masala and black pepper into the Rogan Josh and garnish with chopped cilantro and slivered almonds .
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Well done JB52 CTM looks superb 8)
I am gonna leave the base in the pan overnight and cook a dish tomorrow :o :o :o
Hi Mike
I do hope your gonna put it in the fridge preferably in a plastic container it would be a wise thing to do.
Layne ;)
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Looking good, i'm going to have to make one myself this weekend now 8)