Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: jb on February 12, 2015, 10:07 AM
-
I dusted down my curry pans last night.Haven't cooked for ages,thought I'd better use some of my spices up before they go past their best and use up some gravy lurking in my freezer.
I cooked Elachi North Indian,madras,chicken tikka massala,balti garlic pathia,chicken tikka sizzler,bombay aloo,sag aloo,aloo chat and a portion of mushroom bhaji.
Chicken tikka marinating...
(http://www.curry-recipes.co.uk/imagehost/pics/d529a481b002ddfd7c8d4299142e9366.jpg)
Cooking in the tandoor...
(http://www.curry-recipes.co.uk/imagehost/pics/7ffe2846eca88d22f3db1e1f24331637.jpg)
Finished tikka...
(http://www.curry-recipes.co.uk/imagehost/pics/2472d8fec299f00c801b8c15e63398c7.jpg)
Some pre cooked stuff...pre cooked potatoes...
(http://www.curry-recipes.co.uk/imagehost/pics/9826e7f0985146e8db286712502f3f68.jpg)
Potatoes,tomato puree,non sweet massala paste,sweet massala paste,spiced oil and tikka...
(http://www.curry-recipes.co.uk/imagehost/pics/8304bdc13a283b6d7a6cd723e2ec4004.jpg)
chicken tikka...
(http://www.curry-recipes.co.uk/imagehost/pics/d826ddaad36b2c87142d745916d24fb3.jpg)
Elachi North Indian...
(http://www.curry-recipes.co.uk/imagehost/pics/81fa7bc28a014fd1ad51179cafde2a8e.jpg)
madras...
(http://www.curry-recipes.co.uk/imagehost/pics/89df378fa3ea935bc68d2ec8d22f7843.jpg)
Balti garlic pathia...
(http://www.curry-recipes.co.uk/imagehost/pics/cdc96acd3983f5306566dbdc6d0d0f84.jpg)
Tikka massala...
(http://www.curry-recipes.co.uk/imagehost/pics/e3afdd391bb11890549931a9903c769e.jpg)
sag aloo...
(http://www.curry-recipes.co.uk/imagehost/pics/0915cd56e4f53faf62029241c4d4cbe2.jpg)
bombay aloo...
(http://www.curry-recipes.co.uk/imagehost/pics/41f2cdee2073036c8b45adaa260c3413.jpg)
mushroom bhaji...
(http://www.curry-recipes.co.uk/imagehost/pics/38e46fe5944f755c09b4eeec2aee9983.jpg)
Finished article!!!
(http://www.curry-recipes.co.uk/imagehost/pics/8e8a37b1474a066c75c664df111346ba.jpg)
-
Marathon effort, jb! Wouldn't mind an invite to your soirees - I'd even bring the beer! :)
-
Have to say actually my best effort to date.The taste was there,as well as that unmistakable BIR aroma.Indeed it was actually better than some of the more lacklustre curries I seem to be ordering these days.Everything went down a treat with empty plates and positive comments.
Took quite a while to prepare but the actual cooking of the curries didn't take that long.Must stress though that there were no special/magic ingredients,industrial burners etc...just a decent base/set of recipes and a good technique.
Two things that I think gave me that BIR result is technique and my spiced oil.
I'm probably gulity of usually under cooking my curries as well as over stirring.This time,I left them bubbling away for far longer and resisted stirring,leaving a nice residue around the pan and only stirring this back in from time to time.This is how I've witnessed genuine BIR chefs do it on my various lessons.
The spiced oil is,I know contoversial.I've dismissed it in the past,yet I've seen chefs use it(and some not).It was in fact the residue of oil left after pre-cooking the potatoes(which was by the way Ifind4you's old method-still by far the best method I've seen).I left the oil for a day,lifted the lid and there it was...that unmistakable BIR smell.The sort of smell you get when you open the lids on a good take-away meal.Get it on your hands and it lurks for hours.
-
Time to start giving (?selling?) lessons methinks, JB !
** Phil.
-
Well done JB, you should congratulate yourself, good looking spread. ;) ;D
-
All the dishes looks top notch, I can almost smell them.
London.
-
Superb spread jb. And your comment about the potato residue having that BIR smell/flavour rings very true for me too. It's an avenue I intended to investigate a good while back and forgot about. Time for a few experiments I think.
-
Absolutely cracking, jb.
Do you have a Pathia recipe you can share, as I love a nice Pathia :)
-
That would have taken a lot of prep jb
And a lot of mess to ;D bloody well done and much appreciate all those pictures top notch
Garp you must have a sweet tooth ;)
-
Is this the bombay aloo you followed jb?
http://www.curry-recipes.co.uk/curry/index.php/topic,7538.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7538.0.html)
-
Garp you must have a sweet tooth ;)
I do mate; I also have a savoury one, on the other side of my gob - the rest fell out years ago ;)
-
I do mate; I also have a savoury one, on the other side of my gob - the rest fell out years ago ;)
;D ;D
Absolutely brilliant job there jb. It's all i can do to stop myself licking the screen :P As already said, very heavy on the prep, but the end results and comments must have been very satisfying. If you want an expert opinion and consultation on your BIR quality, i'll volunteer my services for free ;D Well done Jason, all those hours are really now beginning to pay off ;)
-
Great pics jb, everything looks delicious.
-
All looks top nosh jb. I could quite happily dive into that.
-
Not only good honest pics jb, the experience behind the posts really comes through.
Regards
ELW
-
The NIS is well-documented (a firm favourite in my house!) and the IFFU method a little less so, jb, but can you tell us anything about the other recipes you used? Did they originate on this forum - maybe with your own tweaks - or are they something different? Your base is clearly a hit and it would be good to know how you are making your curries.
-
Thanks for the kind comments guys.Like any good curry chef(!!) the hardest bit is in the prep.The actual curries themselves don't take that long to cook.
I did indeed use the bombay aloo method from Ifindforu here...
http://www.curry-recipes.co.uk/curry/index.php/topic,7538.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,7538.0.html)
I also add a couple of Indian bay leaves as well as up the oil a bit so I have enough spiced oil for the cooking of my curries.It's still by far the best method I've seen for pre-cooking potatoes,the finished article looks exactly like the pre-cooked potatoes I've seen on my various vists to takeaway kitchens.
The base gravy I used is the one I recently posted,as is the sweet masala paste.The non sweet massala paste is Chewytikka's.To be honest I don't really follow any specific recipes.They're all just generic ones that can be found on the forum.As long as you have a decent base,good technique and a good bit of BIR knowledge you should be able to produce a decent curry.I do have a few tweaks here and there.I always add a small star anise to my madras.I've spotted them quite a lot in my local takeaway's version.I also add a small touch of mango powder to my bombay aloo.I know some people add mango chutney.I can't recall who told me about mango powder,just a pinch certainly brings my bombay aloo close to my local take-away flavour.I wouldn't be without spiced oil now,to me it maked the difference between an average curry and a true BIR tasting one.
I actually got my usual Friday night take-away and thought my effort was so much better.Actually apart from my balti rezalla it was pretty awful really.The wife's tikka tasted bland,visually unapealling and was not very good at all.My bombay aloo was even worse.It was like a few potatoes were boiled up,devoid of any spice or BIR flavour and a tomato chucked on top.Whether the place was too busy or it was an off night I'm not sure,but it was really poor in comparison to what I can produce.
-
Thanks, jb. Always good to learn how others do their stuff. Every day's a school day! :)
Balti being the flavour of the moment, is there anything particular you do in making your Balti dishes?