Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on January 28, 2015, 06:28 AM
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Last year I reported the continuing demise of my much loved Elaichi North Indian Special from one of jb
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That looks amazing! Really rich and tasty looking :)
Loving that serving bucket too. Can't wait for your next efforts :)
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Looks great, Dave! I can see the old techniques and skills haven't blunted with the passage of time. I'm not sure I could go 8 months without making a curry!
That is also some Balti bucket you've got there! Are you sure it's not a trophy you won at the bowling? :) It's a work of art lol!
But the curry and accompaniment looks delicious - I could go some of that right now!
I made a batch of Colin Grigson's Massur Dhal (Masoor Dal?) the other day and I'm looking forward to dooking a chapatti or two into the Friday Curry Night coming.
Good to see you're rattling the pans again, Dave. More power to your elbow, mate! :)
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Hi Dave
Had to login just to complement you on making such a beautiful looking curry 8) super job!
How much curry does that curry bucket hold? it sure looks like one heck of a portion ;)
Cheers
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And where would one acquire such a 'balti bucket'? The Elaichi North Indian Special is a regular in my house, fantastic!! :D
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That curry is a thing of great beauty.
Welcome back CH :)
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Looks outstanding. Do you have a recipe?
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Nice looking food CH. :) That Balti bucket reminds me of a coal scuttle we used to have at our old house. I hope its not the same size. ;D
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Looks outstanding. Do you have a recipe?
http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html)
London.
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Well done Dave for getting back in the kitchen
That certainly beats my turkey stew and dumplings ::)
Now that bucket is certainly a talking point it looks like it can hold a few portions
Definitely missing a naan ;)
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Curry hell,
Touch clearly not lost.
Is the recipe posted. Very jealous 25 yr BIR getting harder to find.
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Thanks for the positive feedback curry lovers :D Glad you're loving the balti bucket. First see this type of serving dish in a BIR in Cheam village. Was taken with it then. Took me some time to track down a supplier and one who was asking a reasonable price for it. Managed it in the end though. If they were using these as bowling trophies Naga, it would definitely encourage me to try harder ;) As for the size, as it is in use in restaurants you can guarantee for presentation purposes it's great but don't let it fool you, it's not bucket sized and far from a coal scuttle Gav ;D It just holds a standard size take away container amount. If you cook large container size portions your bucket will over floweth :o It certainly would not be full to the brim when served in a restaurant.
Nice of you to pop in Russ. Bout time you posted here on your own progress :) Glad to hear its going down well in your house Mattie and Garp, you are just too kind ;D Nothing wrong with a good honest stew and dumplins Michael. Thanks for posting the link London:
http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html)
Worth a bash Jerry. Definitely glad i got into the kitchen. It was definitely a very pleasant and long overdue re-acquaintance as well as a nice change from the vindaloo i've been eating over the last 8 months or so. I'd even give myself 8 or maybe 7 / 10 ;D Whilst i haven't cooked or posted much in this period i regularly look in, catch up on the new posts as well as reading some of the old ones. Many people are turning out quality BIR looking food on here which i'm sure in many cases equals or even surpasses that dished up by some establishments. And yes Jerry, i am lucky to have a BIR whose quality of food has remained good for so long. That's not to say things haven't changed over time. Certainly far less oil being used nowadays. Always obvious when you see liquid leeching from a curry rather than the oil slick of old. The constant for this is that the owner was originally the chef, and his brother has been the chef since he went front of house many years ago. But when its busy he can found wrattling the pans ;D
As for the bucket supplier, cost was
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Looks outstanding. Do you have a recipe?
http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html)
London.
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Glad to see your back on your bike CH. 8)
8 months without cooking a curry, just doesn
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I must add my name to the plaudits CH, it is a fine looking curry of the highest possible standard. I do really think of the NIS as your signature dish. Now as for the balti bucket I was served a curry on one of them locally so they are clearly getting around the country. It certainly adds to the superb presentation.
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Cheers CT. Good anology the bike. Was all set for my 6 month currython from Oct but some far reaching changes at work put pay to that alas.
Well SL, if i'm remembered for my NIS, at least it can be said that i gave something back to the site. Without the contributions of many of the members, past and present, who have given so much over the years, I might never have been able to create and post the recipe for the NIS in the first place :) Power to the forum ;D As for the bucket, one should never forget, one eats with one's eyes as well as with one's mouth. If it looks good, there's a reasonable chance it will taste good. And the first time i see that bucket, it certainly did it for me ;D ;D
Now tucking into remains of last nights supper, not in the bucket however. Presentation not great, but still very edible :P ;D
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Looks fantastic Dave,better than most of the average looking take-aways I seem to be ordering these days.I too haven't been cooking much of late but looking at that has fired me up again.It's a shame the dish has vanished from the original place.As you say a change in chef/management etc now means the dish is nothing like it used to be,a real shame as it used to be such a lovely thing to order.Still yours does look as good as the original so I'll have to get myself back into the kitchen.
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Looks fantastic Dave,better than most of the average looking take-aways I seem to be ordering these days.I too haven't been cooking much of late but looking at that has fired me up again.It's a shame the dish has vanished from the original place.As you say a change in chef/management etc now means the dish is nothing like it used to be,a real shame as it used to be such a lovely thing to order.Still yours does look as good as the original so I'll have to get myself back into the kitchen.
Thanks Jason. Vanished it has and what they serve is beyond all reasonable recognition as an NIS. Number now deleted from phone :( Once i've used up some of the base in the freezer i'll be able to have a go at your base at long last. Look forward to seeing the results once you don that infamous apron ;D Take it you haven't gotten back into Preem then?
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No not been back to the Preem,my two young kids seem to take up most of my time these days! I will get back in there though.I have another place on my radar as well,Spice Hut in Stifford Clays.Whether they'll let me loose in their kitchen is a different matter,I can only ask.One dish has caught my attention in much the same way as the Elachi NIS did.It's called chicken khaleda,quite unique but utterly delicious,full of tandoori flavour.I've tried to recreate the dish at home but to no avail.Apparently the chef is ranked as the 40th best curry chef in the country.Anyway,enough rambling,next job Elachi NIS!
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totally agree with all the previous posts.. absolutely lovely looking dish you've given to us CH.
BTW, I'm now a 10th dan samosa ninja thanks to your teachings ;) I can knock out a dozen or so in no time at all these days and they always go down a storm (another of your great contributions)
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BTW, I'm now a 10th dan samosa ninja thanks to your teachings ;) I can knock out a dozen or so in no time at all these days and they always go down a storm (another of your great contributions)
;D ;D ;D In that case, i'll have 2 dozen veg and one dozen of lamb. When can i pick them up?
Glad it's working for you zc ;)
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Hi CH, full congratulations as this indeed looks a full of flavour dish I will be trying for myself! Think I seen a link to your recipe on the thread, well I hope I did! If not would u let me have it if possible please?
It's also great to hear your cooking curry again after your break.
I visited my local indian on Friday and ate there chicken Phal, it looked very simula to your dish minus the peppers and onion.
The Phal was one of the hottest I have ever eaten but was full of tomatoes and flavour, I will be interested to follow along on your vindaloo challenge.
Regards.
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Hi LC. If i had to pick two dishes that are my favourite BIR food it would be this dish and my locals vindaloo. I love them both. I am quite happy with the NIS recipe although i have played with it a little since i first posted it in terms of order of adding ingredients and substituting the Tamarina and Imli sauces with CBM's Bengali tamarind sauce. This works equally as well. Here's the link already posted TWICE in this thread ;D
http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,8702.0.html)
Another phall recipe worth trying is Parker 21's. This should also deliver good results. Risky business ordering a phall in a restaurant unless you eat there regularly. You never know a) if it will be cooked properly and actually have flavour as well as heat and b) will it be hot enough for you :)
The vindaloo journey will be an interesting one and a likely challenge. Like a madras, few ingredients but a devil of a dish to get spot on. This is obviously made harder by the regional factor and if i get close, it will be to the dish I am looking to replicate, which may be totally different to what others look for in a vindaloo ::) I expect the journey to be one of tweaking and adjusting quantities of the key ingredients to get the balance in line with what i'm looking for. Soon as i get underway I'll start a thread.
Must off to the kitchen now to prepare yet another portion of NIS for this evening's dinner which will be accompanied by tarka dhall and my favourite, keema rice :P
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Being off work this week, and having made so much of MDB's chicken tikka that I have been invited to the Dumfries & Galloway Annual Poultry Farmers' Ball, I thought I'd better make some use of my free time.
Dave's NIS has been on my to-do list for a long time so I gave it a go:
(http://www.curry-recipes.co.uk/imagehost/pics/20834a007f9d380744d7ea968aea8218.JPG) (http://www.curry-recipes.co.uk/imagehost/#20834a007f9d380744d7ea968aea8218.JPG)
It doesn't look as good as Dave's, I know, and I threw some green stuff on top for the picture then swiftly removed it. And....I haven't eaten it - I'm saving it for a special occasion. But I did have a wee taste of the sauce (or six) and it is beautiful. My favourite dish of this nature has been Stephen's Punjabi Masala but this might just have overtaken it. A lovely flavour and a good kick of chilli (although I didn't make it as hot as Dave probably does).
Step-Garp is taste testing tonight as I made a couple of portions and he liked the look of it. Although, having tasted the sauce, what can go wrong?
Lovely curry CH, well worth the effort :)
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There are a number of recipes for restaurant-quality dishes scattered about this forum website - some are more difficult to find than others, but they are there. Curryhell's NIS is right up there with the best, and I'd be happy to part with good money for it if it was served up at a sit-down meal.
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I though there was mischief afoot when i see a Garp curry with the dreaded green foilage on it :o :o
Are you sure you didn't get a delivery from the chef that used to cook this at the Elaichi??
Looks exactly as i remember it before it became BIR history. Hope you and step Garp enjoy the flavour combined with copious amounts of MDB's tikka ;D ;D
I'd be happy to part with good money for it if it was served up at a sit-down meal.
And so would I if i could find anybody to cook it >:( ;D
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Thanks CH. It's a topper of a curry, and I've only tasted the sauce - can't wait to bite into one of those slivers of garlic....mmmm.
I will post Step Garp's verdict once he has been prised off phone/social media/X Box etc etc
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Good Lord, that looks Immense :)
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Hi CH, great looking curry, perfect colour, that's how I like my curries. I also love the Balti bucket, I have only been to one Indian restaurant who served those buckets but they put the rice in it and that was in Bangkok, I think your way is better, I am sure some naan soldiers can be made to dip into :-)