Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: chewytikka on September 04, 2013, 02:25 AM
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Another supper,
Made an Adraki Roshun tonight, with chips of course. ;)
Was at the veg market today and got some really fresh Peppers, Toms, Onions etc.
Fancied a strong tasting Bhuna, using the last of my Tikka.
To be honest, the sauce was that full on, the Tikka wasn't needed and a bit of a filler.
The star was the Cheery/Plum tomatoes, (flavour bombs) they just explode with flavour
and cut the spiciness of the Bhuna. Yum.Yum.
(http://www.curry-recipes.co.uk/imagehost/pics/4fc1f4c55b618c961bf1cc795209dbf5.jpg) (http://www.curry-recipes.co.uk/imagehost/#4fc1f4c55b618c961bf1cc795209dbf5.jpg)
cheers Chewy
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Looks fantastic again, Chewy! I could do that plateful in for my breakfast! :)
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Aye it looks tremendous Chewy
best, Rich
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looks great Chewy - this midnight feasting is becoming a habit!
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I was working out that if you put a great looking curry pic up at midnight it would be breakfast here - i could start the day off with that curry.
best, Rich
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Thanks Guys,
Although I'm getting my 5 a day, all these midnight snacks will certainly pile on the pounds.
Been there done that, knocked it on the head, will power needed sometimes. ;D
But there again, I did do a 5mile cycle along the cliffs this morning, in glorious sunshine.
cheers Chewy
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Another great looking snack Chewy. One question, I noticed you have the same box of passata as I do. Do you use in your curries?
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Hi Goncalo
I use Passata when I run out of Tomato Puree and I water it down about 20%, works fine.
I don't stick to any hard and fast rules, as it depends on the dish and what I have in the kitchen.
My choices are M&S Italian Tomato Puree, because its light and gives good colour.
Any Passata, Any tinned Tomatoes, blitzed and sieved.
I don't use some Tomato Purees, because they blacken a curry, when your cooking, hard and hot BIR style.
A big culprit for this is White Tower, used a lot in some restaurants, because it used to be so cheap. Nothing wrong with it, but not my choice.
cheers Chewy
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Good to know Chewy.
I have never tried passata in a curry, although at one stage I preferred to use blended plums over puree. I've never really noticed the "blackening effect" that you mention. Perhaps that's why TAs add a pinch of red color to their watered down puree (something I started doing recently too to lift up the dish color slightly )
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Mighty Fine picture there Chewy
Still looks like you cant resist a pickle or two ;D
Any new ones up your sleeve