Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on July 21, 2013, 10:37 AM
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A couple of last week's efforts:
Chicken naga viper
(http://www.curry-recipes.co.uk/imagehost/pics/39d6b7b0b32ac1a8564f500e7de51ea1.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/5acdb7093fec3c6b28315a40e0f0af4f.jpg)
Extremely tasty. Smooth, yet mind-blowing. NFC (no food colouring).
King prawn vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/c03aec44ea05cfc5f6c75befc6ee5277.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f5e3f271d8f3b6eea7f11560f88e2682.jpg)
Another scorcher. A nice addition to the ex-hot range. Chopped red chilli and coriander/chives garnish.
Rob :)
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Nice incendiary looking curries there Rob. Not sure the inclusion of a chilli additive is strictly normal BIR but i have a sneaking suspicion that some establishments have such things to really ramp up the heat without killing the flavour of the dish, starting with good old Mr Naga pickle ;D. I'm sure a restaurant in Rochester used such an addition on my last visit when i ordered a phall. It certainly was not just chilli powder or Mr Naga providing the incredible heat :o :o
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How does it get so red without food colouring. Is it just the chilli powder?
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How does it get so red without food colouring. Is it just the chilli powder?
East End ex-hot chilli powder and tomato puree. The mix powder has a high paprika content, but on its own things tend to end up orange. Following advice from a chef I spend some time cooking the powders in oil at the start. No "quenching", until absolutely necessary. Brings out the flavour (and colour) of the chilli. There was quite a bit of chilli powder in it though (just under 1 cs).
A pinch of red food colouring was used to colour the prawns in the second dish.
Rob. :)
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Looks ferocious BB and as always very good presentation!
Is there anything special to cooking prawns in a curry? any marinades required, etc?