Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on April 28, 2014, 11:10 AM
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Couple of base prep and dish pics:
(http://www.curry-recipes.co.uk/imagehost/pics/fb2e391350cac2f2a2040a6f4f35eee1.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/91419899493a35b1a8d4d9bca1b6868c.jpg)
Chicken madras (hot)
(http://www.curry-recipes.co.uk/imagehost/pics/16d6982e65a41ca81dbe74300cb4e005.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/808079776b74250704accbee95710b7f.jpg)
Chicken jhol (very hot)
(http://www.curry-recipes.co.uk/imagehost/pics/6a8fc6fd9c0de0b9b0296d7f6b191101.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/7d82da8ed184756e007f006d9383bc10.jpg)
Rob :)
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They both look lovely. Could eat them right now :D
I am just doing more base as I ran out on Friday and feel a bit panicky lol
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Still pumping out great looking curries Bob ;)
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I'll have 2 Chicken Madras's , Chicken jhol's, 2 pilau rice and 2 garlic nans please
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These look great Bob. They look like they've got that lovely texture that I find difficult to create aswell as a lovely rich colour. Can I ask what your recipes are including the base recipes please?
Thanks
Mike
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These look fantastic,do they taste as good as they look?.
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Looking good, got the recipes for these dishes Bob?
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Looking good, got the recipes for these dishes Bob?
Madras
Chewy's madras sauce recipe with extra Kashmiri. Viceroy style pre-cooked chicken.
Jhol
Fairly bog-standard chicken curry. No tomato/pur
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Looks great Rob, motivates me to get cooking again!
My local puts frozen shatkora segments in their base.
Nick.
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What base are you using Bob?
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What base are you using Bob?
It's one of Chef Moike's bases Mike, with an orange.
Rob :)
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Thanks Bob. I cannot seem to find it though. I am intrigued by this orange. Can you please put up a link?
Thanks
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Thanks Bob. I cannot seem to find it though. I am intrigued by this orange. Can you please put up a link?
Thanks
Hi Mike. Keep meaning to post the recipe. Will do. Not really any surprises ingredient wise. It's more to do with how it's cooked, which I think applies to any base gravy. I did add a tennis ball sized orange in the boil stage this time, including peel. 2 kg onion batch. Mighty fine, but it's a quality restaurant base to start with, as are several of the base recipes already posted on the forum.
Rob :)
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Stage one, veg boil.
Based on using a handi pan with 6 l capacity.
Add about 2 kg of peeled Dutch onions. Halved. Quarter any big ones.
Add 1 small/medium sized red pepper. Cut into 8 or so pieces.
Add 1 small/medium sized green pepper. Cut into 8 or so pieces.
Add 2 small/medium sized carrots. Peeled and rough chopped.
Add 1 green chilli
Add a 400 g tin of plum tomatoes. Blend them first.
Add approx'
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Thanks Bob I will try this base next. I notice you mention to use Dutch onions, I have started using these with better results now.
Just to make sure, do you blend the whole orange skin n all?
Thanks
Mike
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Yes, peel and pips all went in. I'll put stage 2 up when I get chance. Straightforward. No whole spices; for this one I rely on the pre-cooks, chicken etc, for the typical Bengali BIR flavours (e.g green cardo, cassia, tej patta).
Rob :)
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Nice one. I'll try this one next and report back with the results.
;)
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Really do keep meaning to post a complete recipe for the base I use. Just making another batch. Here's the stage one ingredients again for 2 kg class II Dutch onions.
(http://www.curry-recipes.co.uk/imagehost/pics/852f7c6746c7fd946ec495e5966c2713.jpg)
Rob :)
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Great pic! and great colours, a bit of Monet in there eh ;)
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Still not got round to trying this Bob! I've got butter ghee, would that make any difference?
Also have you ever posted any videos of chef Moike anywhere?
All the best