First go at CBM's recipe from British Indian Restaurant Style Cooking Vol. 2.
Nearly ready. For the tamarind sauce went with the mighty Naga Raja pickle:
(http://www.curry-recipes.co.uk/imagehost/pics/bcb72a7d910e62392def7d3ee377228c.jpg)
Looking very tasty:
(http://www.curry-recipes.co.uk/imagehost/pics/7f7ef15331b309ff5214eeb0de6871ad.jpg)
Got this yesterday from Sainsbury's, half price.
(http://www.curry-recipes.co.uk/imagehost/pics/0c6fc033b7a6d817cfffd2bc14549187.jpg)
The instructions reckon you should take the red ones off and more will grow. Pinched a few and took them to my local TA:
(http://www.curry-recipes.co.uk/imagehost/pics/ea7cf3b847147647ba40d6a4c5133f9e.jpg)
Chicken Bengali Mirch served with red/green chilli, garlic, and coriander naan. Re-heated in the oven. Apols for fuzzy photo. Auto-focus liked the naan best.
(http://www.curry-recipes.co.uk/imagehost/pics/de7e972f33fa984a6031d5100b1fac9e.jpg)
Very delicious. Would be happy to pay 10 sheets for this at a restaurant, including the naan. Possibly a bit more lemon juice next time, or even a splosh of white vinegar for even more zing. Thanks Mick! Excellent recipe.
Rob :)
Wow, simply wow! how would you rate the bengali tamarind sauce?
Looks great Rob!
That Nan looks good enough to eat! What recipe is it? Struggle doing a decent nan.
Well done mate, looks very good!!
Superb looking meal there Rob. If it tastes half as good as it looks it'll equal to and better than many a TA. Naan is first class. Home made ? ::)
Cheers all. Was top notch curry and the naan was just out-of-this world. I
Found this one, but the author claims it's not there yet
http://www.curry-recipes.co.uk/curry/index.php/topic,7897.msg69584.html#msg69584 (http://www.curry-recipes.co.uk/curry/index.php/topic,7897.msg69584.html#msg69584)
There's this video, but I didn't watch fully.
http://www.youtube.com/watch?feature=player_embedded&v=Ujw82lBg3Cg (http://www.youtube.com/watch?feature=player_embedded&v=Ujw82lBg3Cg)
Thanks Goncalo. The forum link recipe looks very interesting. Adey's pathia recipe looks a lot like a chicken tikka madras to me, with sugar. I think this must reflect regional differences. A pathia (for me) has more going on than a squirt of lemon juice for the sourness, and the dish should also be an unmistakable deep red colour.
Rob :)
Quote from: Bengali Bob on June 20, 2013, 12:08 PM
A pathia (for me) has more going on than a squirt of lemon juice for the sourness, and the dish should also be an unmistakable deep red colour.
You should lighten up a bit with that food colouring Rob, you'll be showing us a red Korma before too long. :P
Once upon a time there was only
one red curry on a menu....CTM ;)
Quote from: DalPuri on June 20, 2013, 04:00 PM
Once upon a time there was only one red curry on a menu....CTM ;)
Rogan josh ?
** Phil.
Quote from: Phil [Chaa006] on June 20, 2013, 05:21 PM
Quote from: DalPuri on June 20, 2013, 04:00 PM
Once upon a time there was only one red curry on a menu....CTM ;)
Rogan josh ?
** Phil.
Dont ever remember seeing red sauce but do remember seeing it full of lots of very soft cooked down tomatoes.
I do however remember it very well as it was my old mans favourite dish when i was a kid. (hated tomatoes back then! )
Quote from: DalPuri on June 20, 2013, 04:00 PM
You should lighten up a bit with that food colouring Rob, you'll be showing us a red Korma before too long. :P
Don't use a lot to be honest Frank. Often the colour in my efforts is down to the paprika in the mix powder, kashmiri chilli powder, and tomato puree. Some BIR recipes do, however, call for a touch of food colouring. Recently started using red in the tomato puree for the Ex hot range, for an added "fiery" appearance. A pinch of orange also looks nice in some dishes. I guess it works for some dishes and not for others. I made a keema saag earlier this week with no additional colouring and that looked mighty fine.
I do like a bit of red though ;)
(http://www.curry-recipes.co.uk/imagehost/pics/91ba4702f51765b6637876e4c8358c7f.jpg)
Rob :)
Quote from: Bengali Bob on June 22, 2013, 12:12 PM
Recently started using red in the tomato puree for the Ex hot range, for an added "fiery" appearance.
Ahhh, that'll be it then. ;)
I suppose with me coming from the old school, i would automatically associate a red curry being sweet rather than hot.
How times have changed. :)