Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Garp on September 22, 2014, 07:04 PM
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An attempt to recreate one of my favourites from one of the local TAs.
(http://www.curry-recipes.co.uk/imagehost/pics/45f6474057ecc8b4d10d8faa1bb760b0.JPG) (http://www.curry-recipes.co.uk/imagehost/#45f6474057ecc8b4d10d8faa1bb760b0.JPG)
Loosely based around Mr Lindsay's Punjabi Masala, it wasn't too bad at all, but needs a tweak or two.
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Not a dish I've heard of Garp but it looks good - keep tweaking!
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Not a bad looking curry Garp, but it needs more fat, imo.
Rob :)
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Haha - you would say that Rob.
A nice oily sheen is enough for me - no need for a slick ;)
But thanks.
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Not a bad looking curry Garp, but it needs more fat, imo.
Rob :)
What size drum do you buy? Vege oil isn't cheap. Supermarket regular price is $4 or 2 quid a litre. The Asian Grocery sells a 20 litre drum for $44 so I'll be getting one of those having just bought a new double pan fryer for my fish'n'chips.
I love any type of lamb so that looks like a recipe to investigate. I too have never heard of it before.
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Looking good ;)
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ive not heard of it but it looks phucking tasty as.... mmmmm well domne
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A few tweaks and chicken tikka for lamb - getting there. Tasted lovely but not quite as delivered from TA. I broke with tradition and put fresh coriander in, but cooked it for a while. The fresh coriander was actually edible, once cooked :)
(http://www.curry-recipes.co.uk/imagehost/pics/6381de2edabcc4c748bb79ecd43a78da.JPG) (http://www.curry-recipes.co.uk/imagehost/#6381de2edabcc4c748bb79ecd43a78da.JPG)
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Looking Good. Have you been trying to lick the pattern of the plate when you've finished it?
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Good point, Gav, well presented. Maybe I should have put it in a pretentious foil carton and pretended it was for heating up purposes.
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Nowt wrong with the foil cartons. I actually use them for the exact purpose you stated. And moi pretentious? Too right I am, its the only way. ;D
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Apparently Lamb Lal Toffan ranges from medium hot to scorcher class, depending on where you get it from. Can't find much about it ingredient wise. There is also a Lal Toffan beer. Spill the beans Garp.
Rob :)
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No beans to spill at the moment, Rob. Just trying to replicate said dish from local TA.
This one was closer than the last using blended tomatoes, finely chopped onions and green chillies, a few ladles of base, salt, tandoori masala, methi, coriander, mango chutney and a pinch of sugar.
It was really nice, and, if you're interested, I'll post details when I can.
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There is also a Lal Toffan beer.
And a very good beer if you can find it :P .
Nice looking curry there Garp. Is that a little liquid seepage from the base i detect around the edges? A common trait exhibited by many a modern BIR/TA, unlike the old days where it would have sat in a puddle of oil ;)
Never heard of the dish but then again I'd never heard of north indian special till it was suggested to me in my local ::)
Very satisfying when your close to creating a favourite dish from your local ;) Look forward to the recipe being posted when you think you've nailed it mate :)
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Sorry CH, I didn't see your reply.
You're absolutely spot on as usual, mate, a bit of seepage around the edge. I just made the base that morning, so not sure if that had anything to do with it. I did add a little water towards the end and maybe didn't reduce it enough.
We live and learn ;)
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Decided to treat myself to the old Lamb Lal Toffan from TA tonight, to remind myself what I'm aiming for....I have further to go than I thought :)
(http://www.curry-recipes.co.uk/imagehost/pics/44170d0a21a07fe168cdef9107139073.JPG) (http://www.curry-recipes.co.uk/imagehost/#44170d0a21a07fe168cdef9107139073.JPG)
Copious little garlic pieces and some coriander stalks?
Very very nice :)
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Looks very tasty Garp, even in its pretentious foil carton ;)
How hot is this dish?
Are you any where nearer to re-creating it?, looking forward to a recipe
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It looks incredibly thick. And what are those white lentil type things?
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Andy - for me it's pretty hot...for you, probably medium.
SS - bits of garlic, I think.
Next time will add some roughly chopped garlic, a few coriander stalks and thicken it up a bit. But that could be a month away....I work slowly :)
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And what's wrong with it being thick? Certainly right up my street texture wise :P Heat i can adjust to my liking :) Come on Garp, crack on son ;D