Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on October 09, 2013, 11:48 AM
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Couple of recent non-balti efforts. Both sparklers!
Top: Garlic chilli chicken achari. Bottom: Ex-hot chicken vindaloo
(http://www.curry-recipes.co.uk/imagehost/pics/7475a0e7299a0a2a7171162da000bd5f.jpg)
Very pleased with Achari progress. Trying a Shan achar gosht/achar pickle seasoning combo here. The achar gosht supplements the mix powder, the pickle seasoning is the finishing touch (used like a GM). Very thickly sliced garlic. Colemans' mustard. Also something that is new for me, Ahmed mango pickle straight in, with no blending. Just like one of my local TAs.
(http://www.curry-recipes.co.uk/imagehost/pics/fa74e079bbbb2d665b79f34cd8c24de5.jpg)
It's like eating green mango on-the-bone. Love it!
Rob :)
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They look spectacular Rob!
I really don't get on with Ahmed mango pickle, I hate the stones that come with it and the thought of putting that in a curry nauseates me. Interestingly, when I've had achari curries, it's always been lime pickle used. I like it but feel short changed because it's a bog standard curry with pickle thrown in. I assume you did a more authentic version with pickling spices added?
Was it you who said you specialise in orange curries? If so what's your secret (not orange colouring hopefully)?
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Well just listening to Let Me Be There by Elvis - let me be there awesome!
I love green mango mate - surround by it
Great looking Fodder!
best, Rich
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p.s.
I used Mothers mango pickle in nearly all my Achari's to date - love it
best, Rich
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I love green mango mate - surround by it
I do too, just not with chunks of the stone in it...blech! :o
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I used Mothers mango pickle in nearly all my Achari's to date
Your mother's, or someone else's ?
** Phil.
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Top looking curries there Rob.
Talking pickles, has anyone tried "Priya" brand?
I use these at the shop as they are smooth blended. They do a chunky mango pickle, but also a grated mango pickle. We use the latter, and go through a few jars a week.
It is my understanding that achari would normally be "mixed" pickle. we use lime though at our place. i tried the mixed, and fed it to a mate who loves Achari curries, and he preffered the lime.
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I used Mothers mango pickle in nearly all my Achari's to date
Your mother's, or someone else's ?
** Phil.
I think he means this Phil:
(http://www.indianblend.com/media/catalog/product/cache/1/image/9df78eab33525d08d6e5fb8d27136e95/p/i/pi-6k.jpeg)
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I think he means this Phil: (picture of "Mother's Recipe Mango Pickle Mild")
You may just be right, Santa, you may just be right ... :)
** Phil.
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Chewy loves to dabble with a pickle Mick.
And I'm sure Priya was the ones he was using
I know Ive used them they are readily available in Tooting
Ive used the Garlic one Ginger one and Chilli one
They obviously all add a different touch
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Forgot to mention the curries Bob
They do look like your setting the standards very high ;)
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Thanks for the feedback/info guys. Here's a couple of pics of the actual Achari I aimed to copy (from my local restaurant/TA). It's on the Chef's Speciality menu and comes with a small portion of pilau rice (
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Hi bob looks good but no better than yours, im going to rushholm tomorow and im going to buy the boxed spices,could you show the recipie for the achar gosht please, and how do you get that much oil seperation I never get that effect. Is it an oily base or a lot of oil to start with?
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Hi bob looks good but no better than yours, im going to rushholm tomorow and im going to buy the boxed spices,could you show the recipie for the achar gosht please, and how do you get that much oil seperation I never get that effect. Is it an oily base or a lot of oil to start with?
Hi ligs. Yes, will put something together recipe-wise for the achari, if I can remember what went in. :D It's was nothing too fancy. The seasoning box was key I felt, plus the Ahmed pickle. The oil separation I think is down to 3 things. The oil ideally needs to separate out from the base, when it's made. For me the base needs to be quite thin to get this, at least at the start of the "rolling boil" (no thicker than semi-skimmed milk, for example). Keep the base thin for making the curry (dilute it with water if needed). I've watched a couple of chefs using thick(ish) gravy (the fastest way to make a curry) and they end up with negligible separation. Finally, quite a bit of high heat is needed, whilst the dish is left to cook (without any stirring). Bit of a leap of faith to start with, but after a while it gets easier. The "flocked" effect (if wanted) is mainly achieved via a period of fast reduction towards the end of cooking.
Rob :)
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Was that a Haiku?