Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on December 25, 2013, 11:57 AM
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A few random pics from the last few weeks. Bit of a mix of BIR and traditional dishes.
Chicken pathia
(http://www.curry-recipes.co.uk/imagehost/pics/7db0ef89afd7c0c386eb2897fae0ecee.jpg)
Chana and mushroom bhaji
(http://www.curry-recipes.co.uk/imagehost/pics/1fa841c122d06656c20a130330aabeee.jpg)
Lamb and potato bhuna
(http://www.curry-recipes.co.uk/imagehost/pics/9f6a0b31ad011b8c473ea830720f542f.jpg)
Trad on-the-bone. Occasionally one of the chefs at my local brings in some "proper" home-style food, made by his wife. This is one of them. Mind-blasting quality.
Bengali chutney
(http://www.curry-recipes.co.uk/imagehost/pics/c3f0e4877eee2fd474aa9c9acc654009.jpg)
Do try this sometime. Fresh garlic and green chilli. Plenty salt. Wonderful.
Garlic chilli chicken achari
(http://www.curry-recipes.co.uk/imagehost/pics/701e81404ced6ba20777fa988e1df135.jpg)
Rich, hot.
Ajwaini king prawns
(http://www.curry-recipes.co.uk/imagehost/pics/c228c7d8e42daf7d2d88be9e58e7c0d2.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/11232760accdc2b448bd173988b4abae.jpg)
KD2 to spec, but feel it needs a clove of sliced garlic; later drizzled with some of the left-over orange juice. An impressive starter dish.
Naan
(http://www.curry-recipes.co.uk/imagehost/pics/00bf15427824840f919b6eb12e35c5e2.jpg)
Burnt them, again! I give up.
Chicken madras
(http://www.curry-recipes.co.uk/imagehost/pics/908c07e41ba2a3d82bfdb9cbc9705a0f.jpg)
On the bubble.
Chicken bhuna
(http://www.curry-recipes.co.uk/imagehost/pics/299e5cd00d6678f1cf76fa9fd3d655fc.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/cda1e4739d85ba89b556f9b92cb644b2.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1a2f2dd7e27401b1679ba8097b6d0d04.jpg)
Staff curry style. On-the-bone, with mix powder.
Chicken phal and egg fried rice
(http://www.curry-recipes.co.uk/imagehost/pics/71d0d14dfe964b4555748481e3cf2e1a.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1413b7cb6f8af33a70bcd2e25a9de399.jpg)
Early '90s Rusholme style. Thick and ridiculously hot.
Pink naga sauce
(http://www.curry-recipes.co.uk/imagehost/pics/4d3e78cfef5ed7cf705fdce2a3302521.jpg)
A quick blitz and then into the fridge.
Chicken jhol
(http://www.curry-recipes.co.uk/imagehost/pics/5c1d771a3a5db1ae081ed266dd99ab88.jpg)
Last night's dinner. From Exotic East Indian Bengali Cooking, by Subal Kumar Mitra
Rob :)
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My goodness Rob what a feast!
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Bl@@dy h@ll : how long did it take you to prepare that lot ?! And how much are you charging for lessons ? :)
** Phil.
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Is that flat leaf parsley in the last dish?
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Yes Mike. There is also some chopped leaf in the dish itself.
Rob :)
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As always Rob a feast for the eyes :P . I particularly like the look of the one with the inset spoon ;)
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As always Rob a feast for the eyes :P . I particularly like the look of the one with the inset spoon ;)
Yes it was fairly solid that one Dave. Bulked out with 5 or 6 cs of ex-hot chilli powder. Managed to saw a small wedge off the end with a bread knife. Very tasty!
Rob :)
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Had a small Melton Mowbray pork pie and a pickled onion for supper last night, but it didn't really hit the spot, so had a route around in the freezer for some leftovers. Also needed to pre-cook some veg I got off the cheap shelf.
Adraki chicken bhuna
(http://www.curry-recipes.co.uk/imagehost/pics/272108c34225e480b6c75dad286782cc.jpg)
Three bean casserole bhaji
(http://www.curry-recipes.co.uk/imagehost/pics/1e4d8889bb0933652b1d684a176315f3.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/b35344cb3fe3df59da4f8c76377267d7.jpg)
Pic is just some of the pre-cook. Hot pan, knob of butter etc. for the bhaji. Not bad at all.
Rob :)
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I'm thinking of trying your recipes undoubtedly they are the best i've seen on here so i will be definably giving them a go....One thing i would like to know do they taste exactly like your takeaway or restaurant and would you say they are totally BIR..I can't wait to try them..with the experience i have which is none at the moment they probably won't turn out the same as yours but i have start somewhere..you should have your own takeaway with the stuff your churning out....ottis..and the beat goes on
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I'm thinking of trying your recipes undoubtedly they are the best i've seen on here so i will be definably giving them a go....One thing i would like to know do they taste exactly like your takeaway or restaurant and would you say they are totally BIR..I can't wait to try them..with the experience i have which is none at the moment they probably won't turn out the same as yours but i have start somewhere..you should have your own takeaway with the stuff your churning out....ottis..and the beat goes on
Thanks ottis, very kind. I am actually relatively new to cooking and many of my efforts are based on (often identical to) the recipes on this forum, particularly those from members with vastly more experience than myself, e.g chewytikka, curryhell, and others. Books too. I've also been lucky to get behind the scenes in a few kitchens. Whether my curries taste exactly the same as TAs/restaurants is a difficult question to answer. Often they taste a whole lot better. Sometimes they miss something extra, depth of flavour, most likely down to technique. I am finding that making traditional dishes is paying dividends for my BIR efforts. I think it gives a better understanding of spicing/flavours and how to achieve desired effects, and cooking in general. Glad you like the pics. Thanks again for the feedback.
Rob :)