Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on October 23, 2013, 10:36 PM
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Neither of these look much but taste-wise the bhuna was probably my best curry to date, excluding ex-hots.
Similar start for both dishes:
(http://www.curry-recipes.co.uk/imagehost/pics/a52311262d5c09288a334bc10ac4b32e.jpg)
Garlic chilli chicken bhuna
(http://www.curry-recipes.co.uk/imagehost/pics/d7a6eeb2e9f8169853ab5c13163e5fed.jpg)
Incredible depth. A true BIR ruby. Mind-blasting.
Garlic chilli pork madras
(http://www.curry-recipes.co.uk/imagehost/pics/e38bf05c9574572f7b81d60e82f3f18b.jpg)
Pre-cooked pork. Black cardamom and ajwain bagar. Not bad at all.
Rob :)
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It is very naughty to tease, young Rob -- WE WANTS RECIPES !!!!! (Especially for the bhuna).
** Phil.
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Mungry
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Hi Rob
Its getting hard to tell the difference between curries you cook
and the ones you buy in
A very good sign, me thinks. ;)
Some may say they look heavy on the oil, as they settle in the cartons
but you can easily spoon it off, or use a handy syringe like myself ;)
Anybody notice how these Ali cartons seem to weep/leak these days! must
be porous to an extent. :-\
curry on
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can't agree with CT more - cracking looking pics Rob
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When's the e-book coming out Rob? :o ;D
Good looking dishes as always mate. Look forward to trying some of these during the Autumn / Winter months. May even give your baby food ones ago ;)
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Superb. 8)
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Thanks guys. Hoping to reproduce the bhuna. Playing around with a home-made curry paste recipe here. Other than this it's pretty standard(ish).
(http://www.curry-recipes.co.uk/imagehost/pics/3ea761a62d6124257894585bd793abc7.jpg)
My efforts do generally look laden with oil. But I do like dishes that need a fair bit of separation. Might seem counter-intuitive to some starting out, but my curries are actually quite low-fat compared to many (e.g BIRs). I rarely use more than 1 cs of oil per curry. More oil of course via the base gravy, pre-cooks, garlic paste, etc. But if the oil is nicely separated you have options, whereas if it isn't, you're pretty much stuck with it. The options include removing some/most of it by, spooning off, syringe (nice one Chewy), or, for dry dishes, chasing it off with a little base gravy. Another option is to eat it. I mostly just "lift" the curry out of the excess oil onto a plate, leaving the majority in the carton. I have to watch my figure after all. :D. Here's the pork curry again.
(http://www.curry-recipes.co.uk/imagehost/pics/317000672feb62d7f4e8f0f6e0c06d32.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/f83ef576e02236b0c140e2fa2e590792.jpg)
Not exactly diet food mind. Decent separation also gives more scope with textures for some dishes, and taste.
Rob :)
E-book out shortly Dave. Whole chapter on the mighty Phal, so you'll be able to upgrade that seedy/muesli effort of yours. ;D ;)
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E-book out shortly Dave. Whole chapter on the mighty Phal, so you'll be able to upgrade that seedy/muesli effort of yours. ;D ;)
Good to hear it Rob. Release date ::) I'm glad to hear you're going to have section for the younger diners so I know where to find the phall ;)
And there's nothing wrong with my museli. Try it, it'll keep you regular all day long ;D ;D, and it's all natural with no additives ::). Positively orgasmic, oops I meant organic. Whatever, guaranteed to affect an organ or two anyway even with the spices cooked out properly :o