Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Cory Ander on November 04, 2006, 03:13 PM
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Sorry to be boring, but here is a photo of my Chicken Jalfrezi, Chicken Tikka Masala (CTM) and Pliau Rice (for me!) that I made and scoffed tonight. It was damned good! ;)
For the CTM, I used 1.5 tbsp of garlic powder! It worked wonders, and really gave the dish a BIR smell. It also made the house smell like a BIR restaurant!
For the Chicken Jalfrezi, I used loads of onions, fresh garlic and green peppers, but no fresh chillis (this time!)!
For the Pilau Rice, I added a touch of green food coluring, which looks quite nice I think? Recipe here: http://www.curry-recipes.co.uk/curry/index.php?topic=1383.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1383.0)
Who cares! It tasted great! ;)
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And another one (for my wife!):
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For the CTM, I used 1.5 tbsp of garlic powder!
Bloody el! was that in a portion for 1?
When did you add it?
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Cory its not boring at all, I think pictures are required every so often to help others crack the looks! And it looks like the right amount of Garlic powder. Second piccie doesn't work. Try using some ginger powder to enhance the Garlic; you dont need much and you should reduce the amount of chilli accordingly as the two (garlic & Ginger powders) when combined produce quite a fiery taste, which is why they are used a lot in Vindaloos by some BIRs.
CP
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Hi Mark J,
No Mark.......that was enough for 4 servings. :P
I added the garlic powder right at the start, together with fresh tomatoes. Try it! It makes your fingers stink, your clothes stink, your house stink.....wonderful! ;D
I notice that there's a debate going on, in another thread, about the use of powdered garlic. I believe garlic, in it's various forms (i.e. powdered and pre-bottled purees, besides fresh) is a (if not THE) key ingredient needed to create that BIR taste and smell (fenugreek, imho, would be a close second).
You know when you've got it right when the garlic smell seeps out of your pores for the next couple of days! Oh, smell my skin! Eu de garlic perfume! ;) ;D
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Great pictures Cory
The Jalfrezi looks absoluteley spot on nice colour + texture your rice isn't to over coloured either I'm very impressed Well Done :P
Keep the pictures coming as CP has said it's helping other members achieve the right results great stuff :)
Layne.
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...Second piccie doesn't work....
Do you mean that the photo won't load CP? It loads OK for me?
....Try using some ginger powder to enhance the Garlic; you dont need much and you should reduce the amount of chilli accordingly as the two (garlic & Ginger powders) when combined produce quite a fiery taste, which is why they are used a lot in Vindaloos by some BIRs.
Yes, thanks CP. I agree. I did use only fresh ginger on this occasion, but I agree that powdered ginger may compliment the garlic powder and add to the taste. I never used any chilli powder in this recipe...being a CTM....but I take your point..garlic and ginger are quite hot in their own right.
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...The Jalfrezi looks absoluteley spot on...
Yeah! Thanks Layne! The only thing I can't work out is where the whole green pepper and the three coarsely chopped onions disappeared to (looking at the photos!)!
Damn! Perhaps I cooked the crap out of them then! ;D
Plus I'm adding fresh chillis next time...oh yes!
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...The Jalfrezi looks absoluteley spot on...
Yeah! Thanks Layne! The only thing I can't work out is where the whole green pepper and the three coarsely chopped onions disappeared to (looking at the photos!)!
Damn! Perhaps I cooked the crap out of them then! ;D
Plus I'm adding fresh chillis next time...oh yes!
Piccie loads OK now, I think it was a problem with IE7.
Here's a tip BIR style. It is difficult to match BIR process because of the stir fry nature of this dish. In fact style-wise it really should be like a Bhuna, i.e very little or no sauce (it is supposed to the asian equivalent of bubble & squeak, i.e. it means left-overs I am told.
Try frying slices of onions, juilennes of garlic chillies and ginger in a separate pan with lots of oil, add a bit of salt and crushed black pepper, some dessicated coconut. You can throw in some Methi leaves if you wish.
Fry for about 1 - 11/2 minutes to keep every thing crisp. Now add some soft fresh tomatoes cut in wedges. Fry for about 30 seconds. Combine with your Jalfezi sauce and stir fry for a few seconds. This is a method I have developed for my Biz and it works well and is BIR correct vis taste & looks & smell.
I know Jalfrezi varies from Bir to Bir and region to region, but this was the original syle for this dish when it first appeared on the scene.
CP
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I believe garlic, in it's various forms (i.e. powdered and pre-bottled purees, besides fresh) is a (if not THE) key ingredient needed to create that BIR taste and smell (fenugreek, imho, would be a close second).
I'm of the same opinion
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Pics look fine here, very good as usual CA 8)
As for a Jalfrezi I usualy use chunks of green pepper, sliced onions, fresh tomato and lot's of fresh green finger chillis with a thick sauce. As always though its down to how you like it I have been served a jalfrezi before that was very saucy, if you know what I mean ;)
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Hi CK,
Yep, I used all of those ingredients (including fresh tomatoes...and fresh ginger) in my Jalfrezi (apart from the fresh chillis...this time.....my family don't like it too hot...just give them time!).
And yes, I agree CK, I know that a Jalfrezi is normally a fairly dry dish, but I generally prefer things a little more saucy (as do my family), so that's how I make 'em! :P
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....it means left-overs I am told....
Hi CP,
Thanks for your comments and suggestions. :)
I understand that the dish was originally made from leftovers, although I also understand that "jhal frezi" means "spicy stir-fry" in Bengali?
Try frying slices of onions, juilennes of garlic chillies and ginger in a separate pan with lots of oil, add a bit of salt and crushed black pepper, some dessicated coconut. You can throw in some Methi leaves if you wish.
Fry for about 1 - 11/2 minutes to keep every thing crisp. Now add some soft fresh tomatoes cut in wedges. Fry for about 30 seconds. Combine with your Jalfezi sauce and stir fry for a few seconds. This is a method I have developed for my Biz and it works well and is BIR correct vis taste & looks & smell.
Thanks for these tips CP. A good approach (and one that I often use myself) to keep the ingredients (namely the tomatoes, chillis and peppers) nice and fresh and crisp.
Regards,
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Hi Cory, I think you are right. The Begali who explained it to me sort of mumbled a long sentence using similar words to me (in a thick accent) after I had had af few Cobras ::)
What I forgot to include is when I stir fry the peppers I add a bit of the Jaljfrezi sauce as well.
I am just making a batch of Jalfrezis for my stock; got cleaned out this week and doesn't help when my Wife eats the profits as well! :o (ouch!).
CP