Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on October 14, 2013, 09:51 PM
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At last I can finally spend some time in the kitchen now that autumn is upon us and winter approaching. During my week off I did have a couple of treats but I only took pics of one. Reminders of how much better I cook the dish or the dish I am still striving for. The other nights supper
(http://www.curry-recipes.co.uk/imagehost/pics/9ae8b02ccb39156570ea69d5174adada.jpg) (http://www.curry-recipes.co.uk/imagehost/#9ae8b02ccb39156570ea69d5174adada.jpg)
The Elaichi NIS as it is now. Still a good curry but I rate my own better
(http://www.curry-recipes.co.uk/imagehost/pics/cf80dbf24b2a7703bc477516a109909b.jpg) (http://www.curry-recipes.co.uk/imagehost/#cf80dbf24b2a7703bc477516a109909b.jpg)
Their special rice which i do enjoy. Mine is a very close match
(http://www.curry-recipes.co.uk/imagehost/pics/35107f816aa4f6b047f39ed8e01fd45c.jpg) (http://www.curry-recipes.co.uk/imagehost/#35107f816aa4f6b047f39ed8e01fd45c.jpg)
And the saag aloo which I have yet to attempt to replicate, but i suspect given my dry saag bhaji, I should get somewhere close :)
(http://www.curry-recipes.co.uk/imagehost/pics/3eeb6339424906b15e94ecda0d1d0d1a.jpg) (http://www.curry-recipes.co.uk/imagehost/#3eeb6339424906b15e94ecda0d1d0d1a.jpg)
In anticpation of the long autumn and winters evenings, I started to prepare a stock for the freezer. First up was Ifindforu's chicken, 3K of the stuff. Always tasty, tender and compliments any curry. Sorry no pics. Next up was 2k of boneless sheep, which I had to attack with a knife, to remove the fat and skin first. This was cooked not using my prefered pressure cooker method but CBM's method in his new book, also shown on his vimeo channel. Again, sorry no time for a pic of this one. I've got to say though, absolutely superb, tasty, tender and easy, but needs a little attention just to make sure nothing sticks and it's not ruined by overcooking. Would highly recommend this. Given that i can now get my sheep for about
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Awesome as always CH
best, Rich
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That spread looks absolutely glorious, CH. If I lived next door to you, the front door would currently be hanging off its hinges and you'd have a big hairy Scotsman in your kitchen brandishing a fork lol! :D
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@ loveitspicy, cheers Rich, looking forward to it gracing some of the many dishes i have on the to do list for the next few months
@ naga. You'd only need to knock mate. A second informed opinion is always welcomed ;) . Besides, I'd be knocking on your door the next day for a feed ;D ;D
And CT's madras was great as always, but with a slightly different slant. Tonight the tamarind sauce went in to my Elaichi NIS to see how it compares to tamarind concentrate, Tamarina and Imli sauce. The dish is cooling and a quick taster says it's got potential ;D.
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Benchmark madras. Superb. 8)
Rob :)
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Nice one, CH, like your style
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I wasn't going to mention the balti paste tikka. A non-starter in my (e-) book.
Rob :)
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Hi CH i use Balti Paste too when i sometimes make Blade's Tikka recipe i also use 0.5 tbsp of Kashmiri paste when adding Balti paste as well.
Very surprising results done a taste test with a few friends on Wednesday nights, not a bad comment from anybody.
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I'm getting confused here. Blade's tikka recipe. Patak's tandoori curry paste (tamarind and ginger). Yes/No?
Rob :D
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Curryhell, what's your secret for the orange coloured sauce (assuming that last pic is representative of the true colour)?
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Curryhell, what's your secret for the orange coloured sauce (assuming that last pic is representative of the true colour)?
No secret SS. Certainly no food colouring. All i can simply put it down to is the colour of the base plus the mix powder. I used ordinary chilli powder x 1 rounded dessert spoon, so it's colour impact would have been negated by base and mix powder. When you look at the Zaal base and mix powder, the turmeric content is higher than many.
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I'm getting confused here. Blade's tikka recipe. Patak's tandoori curry paste (tamarind and ginger). Yes/No?
Yes but no ;D . If you read the whole thread Rob you'll see that many others tried tikka paste, which also has the same predominant ingredients of tamarind and ginger as does tandoori paste. Many found that there was even an improvement. You will also see that balti paste was used too, again, this containing the two key ingredients but in lesser quantities. I think the general concensus was that tikka paste worked even better, with balti being acceptable alternative and tandoori being the original. Not sure what recipe you use for your tikka, but don't knock the balti paste until you try it. As 976 bar said when he tried it, it wins hands down. My preference would be for the tikka being subtle, then the balti, equally subtle but different and finally, the tandoori which tends to be slightly harsher or have a more robust flavour than the others.
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Nice one, CH, like your style
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great looking spread there CH and glad to see the NIS is still on the menu, cracking dish.
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Curryhell, what's your secret for the orange coloured sauce (assuming that last pic is representative of the true colour)?
No secret SS. Certainly no food colouring. All i can simply put it down to is the colour of the base plus the mix powder. I used ordinary chilli powder x 1 rounded dessert spoon, so it's colour impact would have been negated by base and mix powder. When you look at the Zaal base and mix powder, the turmeric content is higher than many.
Thanks curryhell. The solution seems obvious enough in theory but I really struggle to get an orange curry. If I, as is supposed to be the accepted technique, give the spices a good frying at the start they darken so much that it always darkens the curry to a brown colour. Clearly a yellow base with lots of red spice seems to be half the battle though. I'll persevere.
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Thanks curryhell. The solution seems obvious enough in theory but I really struggle to get an orange curry. If I, as is supposed to be the accepted technique, give the spices a good frying at the start they darken so much that it always darkens the curry to a brown colour. Clearly a yellow base with lots of red spice seems to be half the battle though. I'll persevere.
This seems very odd to me, as all of my Madras attempts are orange to red. Only if I omit the chilli component completely (as in making a basic chicken curry) does it come out brown. I wonder whether this is because these days I used exclusively Kashmiri mirch and Deggi mirch ?
** Phil.
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This seems very odd to me, as all of my Madras attempts are orange to red. Only if I omit the chilli component completely (as in making a basic chicken curry) does it come out brown. I wonder whether this is because these days I used exclusively Kashmiri mirch and Deggi mirch ?
Certainly those two are redder than the average chilli powder, which is what I generally use. But I've never mastered a truly orange curry sauce like I've seen from some takeaways and some pics here.
It's sort of obvious that red from the chilli spices and yellow from a particular type of base will be a prerequisite to a truly orange colour. My bases tend to be a very light brown so I may have to change that a bit.
I've just watched a few videos on youtube to get ideas and I noticed that the more orange curries (vindaloo and madras) use some tandoori powder in the tomato puree which obviously has extra artificial red colouring in it. Clearly that must go some way to enhancing the oranginess.
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It's sort of obvious that red from the chilli spices and yellow from a particular type of base will be a prerequisite to a truly orange colour. My bases tend to be a very light brown so I may have to change that a bit.
I've just watched a few videos on youtube to get ideas and I noticed that the more orange curries (vindaloo and madras) use some tandoori powder in the tomato puree which obviously has extra artificial red colouring in it. Clearly that must go some way to enhancing the oranginess.
Well, from our responses to Meggeth's questionnaire, we both use similar bases, so it must be in the spicing. Here is one of mine :
** Phil.
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Nice one, CH, like your style
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Well, from our responses to Meggeth's questionnaire, we both use similar bases, so it must be in the spicing...
Indeed, so what would you say the colour of the base is? And, yes, there's no doubting that your pic reflects what I'm aiming for. I'd like it perhaps a bit more orangey but close enough.
Now, do you fry off the spices until they darken? And what type of tomato are you using, puree or blended?
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Indeed, so what would you say the colour of the base is?
At the end of stage-1, it is green; then, in stage-2, it is blended with (liquidised peeled plum tomatoes [1]), oil, tomato pur
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Yes Phil I can definitely see the key points there. So there's three quite bright red chilli powders, an orangey coloured base and the redness of the tomatoes. Crucially though the cooking of the spices on a low heat which will darken them less than my full blast method. I think it's coming together, just need to try it now.
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It's from a new place,not sure if you've tried it called 'Spice Hut' in Crammavill Street,Grays.The onion bhajis are to do die for,in fact the chef has just been voted one of the top 44 curry chefs in the country(although his madras/vindaloo are not that hot but still tasty).Anyway the dish I'm trying to crack is called 'Chicken Khaleda'...described as 'Barbecued chicken in special tandoori sauce with crushed dry chilli-sweet and hot'.It's not your average sickly over sweet massala affair,in fact it's nothing like I've had anywhere else to be honest.It has a rich,deep tandoori sauce and is slightly sweet and medium hot.I thought I could detect some mr Naga in there but I'm not so sure.I really need a second opinion mate.Who knows? If you try it you may not like it but then again it could be another NIS on the forum! Any ideas are greatly appreciated.Here's a picture of last night's offering,although the garish picture doesn't really do it justice
Now there's a challenge :o Did you take the pics after a few stellas jb ;D Severe camera shake or was the nuclear colour of the curry ::)
Have heard of it. Had a flyer through the door about a month ago. Never heard of the dish but from the leaflet it promises a lot. Bearing in mind it has a restaurant opposite, it will need to be good to survive. I will give the dish a try and see if i can get my head round what i think could be in it. From your initial pic and description, it most definitely contains masala sauce and a few bits we need to work on ;D
Am still working on the East Tilbury project but have been a bit tied up lately. Will keep you advised on that one
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Started to dip into my supplies of pre-cooked meats and decided to try something new. Mmm :P, this went down very well when i got home from the pub - CBM's Chicken Garlic Naga with special fried rice. I'll be cooking it again this evening and will post a review after my second assessment ::). I'm normally happy to review a dish after eating it the first time, but on this occasion I really do feel the need to try it again ???
(http://www.curry-recipes.co.uk/imagehost/pics/73a60c437c18eb518fbacc89e544db9c.jpg) (http://www.curry-recipes.co.uk/imagehost/#73a60c437c18eb518fbacc89e544db9c.jpg)
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It's from a new place,not sure if you've tried it called 'Spice Hut' in Crammavill Street,Grays.The onion bhajis are to do die for,in fact the chef has just been voted one of the top 44 curry chefs in the country(although his madras/vindaloo are not that hot but still tasty).Anyway the dish I'm trying to crack is called 'Chicken Khaleda'...described as 'Barbecued chicken in special tandoori sauce with crushed dry chilli-sweet and hot'.It's not your average sickly over sweet massala affair,in fact it's nothing like I've had anywhere else to be honest.It has a rich,deep tandoori sauce and is slightly sweet and medium hot.I thought I could detect some mr Naga in there but I'm not so sure.I really need a second opinion mate.Who knows? If you try it you may not like it but then again it could be another NIS on the forum! Any ideas are greatly appreciated.Here's a picture of last night's offering,although the garish picture doesn't really do it justice
Now there's a challenge :o Did you take the pics after a few stellas jb ;D Severe camera shake or was the nuclear colour of the curry ::)
Have heard of it. Had a flyer through the door about a month ago. Never heard of the dish but from the leaflet it promises a lot. Bearing in mind it has a restaurant opposite, it will need to be good to survive. I will give the dish a try and see if i can get my head round what i think could be in it. From your initial pic and description, it most definitely contains masala sauce and a few bits we need to work on ;D
Am still working on the East Tilbury project but have been a bit tied up lately. Will keep you advised on that one
You're right there Curryhell it was after a few stellas...quite a few in fact!!!
Here is the same dish from Saturday night,hopefully a better picture...
(http://www.curry-recipes.co.uk/imagehost/pics/f5c869f5437b19113fc44523ed559061.JPG)
The potato dish is another one unique to this takeaway,they're called Bangalore potatoes.Quite similar to normal bombay aloo but described on the menu as 'potatoes with dried red chilli'.Again I'm sure I could detect a whiff of mr.Naga but I may be completely wrong.Very,very tasty indeed.If I could crack these dishes I would be more than happy.
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Now that's a much better looking picture jb. Looks very appetising indeed. On just looks it could be a distant relative to a CTM :o . I will make a point of ordering the dish in the near future and see if i can discern anything from it, if it wants to give up any of its secrets that is ;D
The spud and the rice look good too :P
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I've just noticed that in CBM'S volume two recipe book he has a dish called naga massala,looking through the ingredients this could be very similar indeed.
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I've just noticed that in CBM'S volume two recipe book he has a dish called naga massala,looking through the ingredients this could be very similar indeed.
Eyed that one up already jb :P. The chicken garlic naga went down a treat. Will post my review of it shortly :D