Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on May 19, 2013, 10:57 AM
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Managed to get a bit of home cooking done again, at last. Been looking forward to trying out a few things I've picked up from my local TA. Regrettably I can't post exact recipes, but the base gravy is quite similar to the Mouchak. If anyone's interested I may be able to put something together via pm/email, on the basis that the information isn't shared publicly. Anyway, here's a few pics of preparation leading up to making of, amongst other things, Bombay Aloo. Will post more pics later.
Base gravy
(http://www.curry-recipes.co.uk/imagehost/pics/f6de8842cff868cd260f81d3becc3b59.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/3cb6d9c8c2a01aefeba2dbd94a7ebf7d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/be7c6d7c50b232b0e4e5ab2cb4c477b1.jpg)
Pre-cooked chicken
(http://www.curry-recipes.co.uk/imagehost/pics/71beb3921a50b28a5ff03699f5dd2d2d.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/0df154746153e483d3e5c87a30ad00c1.jpg)
Pre-cooked lamb
(http://www.curry-recipes.co.uk/imagehost/pics/66fc8f290531fe425a068b4b17dba9ac.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/3b559190000f91feee4b1e40a68d71be.jpg)
Pre-cooked potato
(http://www.curry-recipes.co.uk/imagehost/pics/6fccdc37f6dca6162172ad2601836d55.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/576fb98e96c4af05768ad7845be8effe.jpg)
Ready to start
(http://www.curry-recipes.co.uk/imagehost/pics/7b793218550e9225796c57190473110c.jpg)
Rob :)
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Looks fantastic
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Absolutely tops Bengali Bob! The aloo looks very very close to what I generally got from my favorite TA in Cambridge! I will have to PM you :)
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Here's a pic of about 1 l of the base, defrosted and re-heated.
(http://www.curry-recipes.co.uk/imagehost/pics/365ee99bf14fcb181a447e8f6a4b5d59.jpg)
The recipe for Bombay Aloo is quite similar to CBM's. I swapped mustard seeds for onion seeds and added some curry leaves. A small about of base gravy, cooked dry. Complex yet subtle flavours, in part due the the preparation of the spuds, which involved a G/G baghar with green cardamom, cassia bark, panch phoran, asian bay, mix powder, plum tomatoes, and a tiny amount of Kashmiri chilli powder. One thing I left out that chef would always use for this dish is a knob of regular salted dairy butter.
(http://www.curry-recipes.co.uk/imagehost/pics/cca5699a43f7a13f5c11d77994e746cc.jpg)
Rob :)
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Looks great Rob!
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Ex hot chicken vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/7ca86e5b5552a99ec7cdc37b87932b08.jpg)
Garlic chilli chicken (976bar)
(http://www.curry-recipes.co.uk/imagehost/pics/c7334bce3d9da305f15af509839d90d0.jpg)
Finishing off a chicken pathia
(http://www.curry-recipes.co.uk/imagehost/pics/f0955384188853a4330d61168dd58aba.jpg)
Ceylonese lamb curry. Not fully happy with this one due to coconut issues
(http://www.curry-recipes.co.uk/imagehost/pics/a16252b53f32411c780cb58662770101.jpg)
Rob :)
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That's looks very good indeed, colours have come through superb, wish I could taste it!
W
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That's looks very good indeed, colours have come through superb, wish I could taste it!
No more, no less. My feelings exactly!
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Yes, pleased with the results. Easily my best home efforts to date. All had a distinct good restaurant taste, and no comparison to the bilge water type TA affairs commonplace hereabouts. Would be happy to pay 8-10 quid apiece for these in a restaurant, with rice included. Would have picked up on the Ceylon though, as the coconut flour wasn't cooked enough.
The colours did develop nicely. Spot on for the base, possibly a bit too much red in the pre-cooks. I used a cheap can of KTC plum tomatoes for the base and a pricey Italian one for the chicken etc, which probably accounts for this. I think colour is very important. Happy to use powders. However, only used in 2 of the dishes here; garlic chilli chicken (pinch of orange) and the pathia (pinch of red).
Rob :)
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I ended up cooking a portion of parker21's base (mouchak) and I can't wait to get home tonight to have the first try at a curry using this base! I noticed it was thinner than any other base I've worked it and I think I know what made the difference, but can only speak when I make it a second time.
I'm going to try the bombay aloo as well.
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Hi Bob
excuse me but I'm a little confused regarding the recipe for your (very nice looking) dishes, am I correct in my understanding that you do not publish them? does one have to PM you to get the recipe?
Many thanks
fridgedoc
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Hi Bob
excuse me but I'm a little confused regarding the recipe for your (very nice looking) dishes, am I correct in my understanding that you do not publish them? does one have to PM you to get the recipe?
Many thanks
fridgedoc
Yes, that's correct. I am considering publishing an e-book trilogy, and doing a movie.
Rob ;)
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Here we go. Serious answer. Knew I'd written something somewhere. Post 19 in this thread:
http://www.curry-recipes.co.uk/curry/index.php/topic,11629.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,11629.0.html)
Ohh! The pic of the methi gohst reminds me I still have that little sample pot of base in the freezer somewhere. I shall now attempt to find it.
Rob :)
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Yes, that's correct. I am considering publishing an e-book trilogy, and doing a movie.
Should you require an experienced agent to handle the matter on your behalf in this highly commendable venture, I would be delighted to represent your interests at terms which I think you would find to be highly competitive in this already-saturated marketplace ... Would it be safe to assume that 70mm Cinemascope-3D (R) would be your cinematic medium of choice ?
** Phil.
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Yes, that's correct. I am considering publishing an e-book trilogy, and doing a movie.
Should you require an experienced agent to handle the matter on your behalf in this highly commendable venture, I would be delighted to represent your interests at terms which I think you would find to be highly competitive in this already-saturated marketplace ... Would it be safe to assume that 70mm Cinemascope-3D (R) would be your cinematic medium of choice ?
** Phil.
Not unless it comes with thermal sensors that can go under and into the pan and produce a heat graph.
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Yes, that's correct. I am considering publishing an e-book trilogy, and doing a movie.
Rob ;)
Excellent news.
May I respectfully suggest that you publish your trilogy along the same lines as a certain epic space opera franchise centred on a film series created by George Lucas, so that your first edition is followed three years later by two sequels, released at three-year intervals? You could then, at your leisure (perhaps 16 years later), launch the first in a new prequel trilogy of eBooks, also at three-year intervals.
It worked quite well for George, anyway.
But whatever you decide to do, may the Force be with you....
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Thanks for the pm's all. I will reply. On a mission at the moment churning out restaurant quality dishes. Here's some more close-up curry action; last night's chicken madras in progress, mid-bubble. Also, a previously unreleased pic of the mighty, ex-hot vinders.
Chicken madras
(http://www.curry-recipes.co.uk/imagehost/pics/3a44f06779d99242690ce9c7ad276da9.jpg)
Ex hot chicken vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/b244202da7ac6e1845c2e32c0c99ede5.jpg)
Rob :)
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For anyone interested I'll be sticking a recipe together soon(ish) for the pre-cooked spuds as shown in the O/P. Will also have a few pics to go with it relating to the bagar stage, which can also be used/adapted for pre-cooked meats, for example. Nothing ground-breaking, bagar is hardly a new technique, but I can offer a few tips (learned from chefs) on how to get it right (or rather how not to mess it up), which may be useful to those starting out.
Rob :)