Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Darth_Muppet on March 01, 2015, 04:47 PM
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Our local Indian restaurant does a dish called a Tawrash, it's almost like an indian version of thai curry with the Kaffir lime leaves in, this is from their menu:
Tawrash
This medium dish is from the kitchen of Rampur cooked with pureed turmeric, paprika, garlic, ginger, rose water and flavoured with wild lime leaves.
Has anyone come across this dish or how to actually make it at all?
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It's probably an in-house invention. Is it a coconut based curry or a tomato based? Got any pics?
Are you able to replicate other dishes from this curry house? If so, I'd imagine it would be doable.
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I'm a complete NOOB at this, it took me all my time to locate a base curry recipe, lol.
Not sure if it is coconut based, you can definately get the thai influence though with the lime leaves in it. I'd liken it to a Massala I guess
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You might be a noob at cooking curry, but I'm sure you're not a noob at eating curry ;)
Are we talking, similiar to a Chicken tikka masala?
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Had a go at this curry yesterday having never tried it i hadn't anything to go on so i just looked up where the dish originated from and started from there, so here we go.
I did chicken tikka (Blades recipe)
Now this recipe is based on Chewys Nihari curry
Made a Korma (CA) then added 100-150ml water going to use this for the base.
Tawrash
Oil
2 Green Cardamom Pods Split
A Few Chunks Onion
A Few Chunks Red Pepper
A Few Chunks Green Pepper
1 Tbsp Honey
1.5 Tsp Green Chilli Paste
0.5 Tsp Chewy Tikka Mix Powder
0.5 Tsp Chilli Powder
1 Htsp Nihari Powder (SHAN)
3 Tbsp Tomato Puree
3-4 Tomato Quarters
200ml-300ml Base*
*Base Is 1 Portion Korma (CA) And Add 100ml-150ml Water
Salt
Coriander Leaves
2 Tsp Lime Juice
0.25 Tsp - 0.5 Tsp Rose Water
Method
Add onions, peppers to a bowl and add the honey now mix well, set aside.
Add oil to a pan.
Add green cardamoms and cook for 1 minute.
Now add mix powder, chilli powder, nihari powder, green chilli paste, tomato puree and cook for 30 seconds.
Add 100ml base and reduce down.
Add onions, peppers, salt, lime juice, rose water, chicken/chicken tikka and mix well.
Add 100ml base, tomatoes, coriander leaves and cook for 1 minute.
Now keep reducing down adding base if and when needed.
(http://www.curry-recipes.co.uk/imagehost/pics/b46ac45fe5df11a45be034ed4037323a.JPG) (http://www.curry-recipes.co.uk/imagehost/#b46ac45fe5df11a45be034ed4037323a.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/8e8b523c37d350c0b80e25c9789b12ad.JPG) (http://www.curry-recipes.co.uk/imagehost/#8e8b523c37d350c0b80e25c9789b12ad.JPG)
I have no idea whether this is what it should look like, couldn't find no pictures anywhere, any feedback would be great.
Now i really enjoyed this curry with its sweet, but not too sweet, spicy flavour and getting that crunch from the onions and peppers was lovely, also didn't really know how much rose water to use so i made it so the perfume flavour was just there and it complimented the lime juice also.
All in all i enjoyed it and will be making it again.
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The recipe has a decent look about it, UF, and the dish itself looks really fantastic. Certainly knocks my lunchtime Chilli Cauliflower & Carrot soup (with extra chilli!) into a cocked hat. I wouldn't mind tucking into a big plate of that right now!
A recipe to try out in the (very near) future for me. :)
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Cheers Naga.
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...A recipe to try out in the (very near) future for me. :)
In fact, decision made. That'll do me for my Friday night curry tomorrow! :)
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Be careful with the rose water i added using an eighth of a teaspoon at a time until i got it to my taste.
I used one full eighth teaspoon and another one just under an eighth.
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Good advice. Thanks.
Hmmm. I've hit a problem. No Nihari powder and no prospect of getting any right away. May have to delay making the curry until I obtain some. :(
Update: Just found an ingredient list (http://www.wikihow.com/Make-Nihari) which I can do. No idea if it's the real deal or not, but I can have a go.
Found another version (http://khadizaskitchen.com/2014/06/13/nihari-masala-powder/). Looks better than the first one.
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Looks a winner Uf and mouth watering pictures
Will definitely give this ago and report back
For you to make the effort to take the pictures and post a recipe it must be good ;D
Cheers MT
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I made this curry for last night's dinner, with mickdabass's Chicken Tikka and following UF's guideline recipe above.
I didn't have any Shan Nihari Masala to hand, so firstly I made up a 100g batch of Nihari masala using the recipe from this website (http://khadizaskitchen.com/2014/06/13/nihari-masala-powder/). Sadly, I had no mace, but the remainder of the ingredient list was comparable to others I looked at on the Web.
I made up CA's Korma sauce using JB's base gravy. I always find the original Korma recipe far too sweet for my personal tastes and those of my family, so I reduced the sugar as I normally do by two-thirds and just used 1 tbsp of plain sunflower oil in preference to the 60ml spiced oil.
As it turned out, I should just have missed the sugar out completely - the honey provided more than enough sweetness to the dish. To illustrate the point, my good lady wife highlighted the overly-sweet taste almost immediately!
I also missed out the green chilli paste in deference to my good lady's delicate tastebuds. In doing so, I think I fundamentally disturbed the balance of the curry. It was very sweet, but without the heat and stimulation of the chilli, it didn't turn out as well as it should have. It definitely needs the heat to counterbalance the sweetness.
So, having said all that, what was the curry like? Well, allowing for the caveats of sweetness and chilli heat - both of which are easily rectified - I thought it was very good! There was a range of flavours permeating through the sauce and the thing that really struck me was it's delicate fragrance which tantalised the nostrils and rolled pleasantly across the palate.
The honey-coated onion and peppers really benefited from their late addition in the cooking process and were both fruity and, as UF mentioned, nicely crunchy.
(http://www.curry-recipes.co.uk/imagehost/pics/dc148761fbe967a3d4e45005e726383a.JPG)
Nihari Masala
(http://www.curry-recipes.co.uk/imagehost/pics/2f83daae2e774f2d3702ef405080eac8.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/8ceca3b3d0ff3e8db16363d92efef2ed.JPG)
(http://www.curry-recipes.co.uk/imagehost/pics/fc1bc2da36361b4c14d47b69b90d2c25.JPG)
The Finished Dish
I will definitely make this again, next time completely cutting out the sugar in the Korma sauce and significantly increasing the chilli heat.
Also, as I now have quite a lot of Nihari masala, I think I'll be revisiting Chewy's Nihari curry video! :)
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Nice attempt Naga. Looks nice but would probably be far too sweet for me. The good thing is that you weren't far away with your first attempt.
If you have trouble with the Shan Nihari Masala just let me know as they sell it down here.
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Thanks, Gav. It's was definitely too sweet for us in its first incarnation, but no sugar and more heat would sort that out for my tastes. Maybe also some additional souring? There's quite a lot going on in the recipe, so it's hard to know for sure, but it's certainly worth tinkering with. I can thoroughly recommend adding the raw onion and pepper late in the cooking process as opposed to pre-cooking them. The crunch is really good!
And I'm grateful for your offer re the Nihari masala. It's not that I can't get it, it's just that it wasn't handy for me to nip out and get any as I'm busy reshaping the garden just now! I had all the ingredients for the masala except for the mace, which I'll rectify on my next trip out for spices. But I do appreciate the offer. Thanks. :)
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That curry does look good Uncle Frank but I've had Thai curry before and this Indian dish, Tawrash, definately had Kafir Lime leaves in it which I cannot see in your recipe.
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I just used lime juice instead had not got any lime leaves.
I had no idea what this dish looks, texture or tastes like, if you could order one from your T/A and take a few pictures with a brief description of what it tastes like then we can start from there.
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I just used lime juice instead had not got any lime leaves.
Chalk and cheese UF. Not a comment on your curry, just a note as to the suitability of one as a replacement for the other.
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I know that SS but nothing was mentioned about the Kafir lime leaves being the main flavour.
Will try this recipe again when i get some Kafir.
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Found this on their online menu:
Tawrash
This medium dish is from the kitchen of Rampur cooked with pureed turmeric, paprika, garlic, ginger, rose water and flavoured with wild lime leaves
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Our local Indian restaurant does a dish called a Tawrash, it's almost like an indian version of thai curry with the Kaffir lime leaves in, this is from their menu:
Tawrash
This medium dish is from the kitchen of Rampur cooked with pureed turmeric, paprika, garlic, ginger, rose water and flavoured with wild lime leaves.
Has anyone come across this dish or how to actually make it at all?
You posted this in your original post ????
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Apologies - it's been a while and Ive had a beer since then... LOL