Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: littlechilie on March 31, 2015, 07:36 PM
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(http://www.curry-recipes.co.uk/imagehost/pics/f61444c3acd4897913ebcb60662ea632.jpg) (http://www.curry-recipes.co.uk/imagehost/#f61444c3acd4897913ebcb60662ea632.jpg)}
CBM,Madras served with pilau rice and a coriander garnish.
(http://www.curry-recipes.co.uk/imagehost/pics/caa7bc899163d26bb3e073c92ad8c3b0.jpg) (http://www.curry-recipes.co.uk/imagehost/#caa7bc899163d26bb3e073c92ad8c3b0.jpg)}
CBM Vindaloo served with pilau rice, home made Naan with garnish.
For the vindaloo I changed the chilli powder for a home made Habanero powder I made today, gave the dish the heat and fruitiness it required for my taste.
Wish I could share how good these dishes taste right now ;D
I will post a quick method for making the habanero powder later, anyone can make it in less than a hour this way.
I can fully recommend Mick's books for recipes but I have never tried his base.
LC
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Lovely looking grub LC. Just the right amount of sauce for me. Plenty to scoop up with that very attractive naan :)
Probably too hot for me, but I'd love to try a few mouthfuls before I dash for the water ;D
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Lovely looking grub LC. Just the right amount of sauce for me. Plenty to scoop up with that very attractive naan :)
Probably too hot for me, but I'd love to try a few mouthfuls before I dash for the water ;D
Hi Garp, the first dish the Madras is for my good Wife, with a level teaspoon of chilli powder its not really very hot. I'm sure you would enjoy it as much as she did, but the Vindaloo was ear burning with the Habaneros powder ;D.
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Another top picture LC
I've got a lot of catching up to do :)
I do hot curries but but I don't like the Naga chillies taste :(
I just have throw more chilli powder in :)
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... the Vindaloo was ear burning with the Habaneros powder ;D.
Sounds right up my street lc ;)
Two very good looking dishes there mate, the contents look blooming lovely too!
Cracking effort mate
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LC good looking curries, and the naan also. I too use a tsp of chilli powder in a Madras, which is my good lady's favourite. Like Garp I'd probably pass on the Vindaloo but be tempted to have a taste anyway. Comparing your cooking with what you can get in your local BIRs, how do you feel you are doing, quality wise?
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Hi SL, thanks for your comment and interesting question. Comparing currys is as most members are aware a difficult thing, I hit a wall about 12 months ago and nearly gave up.
But in the last year my skill base and knolage far outgrew my cooking, after stripping everything back to basics I was able to rework my technique.
Thankfully I have been able to maintain a quality level above all my local curry houses, I know am thankful for the tips and help I received from members and my local.
I couldn't even really explain the change that took my currys from soup to BIR, but I could probably show it.
LC
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That does look nice. I rarely pass comment on photographs, but these do look rather special. Well done, Little Chillie !
** Phil.
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That does look nice. I rarely pass comment on photographs, but these do look rather special. Well done, Little Chillie !
** Phil.
Hi Phil, thanks for dropping by and commenting, you make a correct point, it's very difficult to understand a curry from a photo. But that said these were two very tasty currys indeed I fully recommend. ;)
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Two nice looking plates of curry LC, as other have said the Vindaloo would be too hot for me as I'm a 1 tsp of chilli powder kind of guy.
London.
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Looks terrific, LC! You've definitely got your sauce consistency off to a T. All your curries look good and these are no exception. Although I've had CBM's books for a while, its only very recently that I've tried some of his recipes. The thing that strikes me is that they are not terribly fussy, but its the technique that makes the dish with the minimum of ingredients. His videos are very instructive.
Look forward to reading about your habanero powder.:)
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I picked up CBM's book after Naga shamelessly promoted it ;D
And I was surprised by how simple the recipes were. I'll certainly be trying the Madras and vindaloo in the book. Really stripped back to the basics recipes designed for those of us that are like kids with their first chemistry set, and can't resist fiddling about with stuff
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I picked up CBM's book after Naga shamelessly promoted it ;D
And I was surprised by how simple the recipes were. I'll certainly be trying the Madras and vindaloo in the book. Really stripped back to the basics recipes designed for those of us that are like kids with their first chemistry set, and can't resist fiddling about with stuff
Great points there fried, we cant stop fiddling with things is to true ;) less is so much more I'm discovering in BIR. Right now I have those lovely BIR burps if you know what im saying the aftertaste that's hard to replicate.
The base I used for these currys is no more than small amount of oil, and boiled onions blended with tumeric and coconut.
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I was flicking through the recipes and I noticed that they use 1 tbsp of mix powder. How did you find this LC? I've long since cut back on the mix to 1 tsp, but I'll give anything a go once.
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I was flicking through the recipes and I noticed that they use 1 tbsp of mix powder. How did you find this LC? I've long since cut back on the mix to 1 tsp, but I'll give anything a go once.
Like you, I've cut back on the amount of mix powder I use, and I wouldn't generally use so much, even though I always cook for two. Mick (CBM) always monitors this forum, though he stopped posting regularly a while back for reasons made clear elsewhere.
Why not drop him a PM? I can't speak for him as I've never met him, but I would think he'd respond to genuine questions from those who bought his ebooks.
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Great point fried, I didint realise it was 1 tbls for the Madras ??? So I used 1 level tsp, I would never put more than this in a Madras or Vindaloo. :'(
I wonder if that's a mistake in the book ??? as the Vindaloo calls for 1 tsp of Mix so I asumed the Madras was the same. Anyhow it IMO sertanly don't need a whole tbls of Mix powder, but thanks for pointing out something I had totally missed :'(
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I've just rechecked my ebook (vol 1) and I have 1 tbsp of mix for both Madras and Vindaloo. Maybe I'll try it just to see.
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Hi Fried, just checked mine, I also have 1 tbsp for both! I'm guessing I just didn't even take it in, that or I'm badly loosing my vision ??? Having a little one running around can be a distraction but not an excuse, I'm going to say I'm happy I used 1 tsp.
I wouldn't want any more than this in my dish personally, I still fully endorse the recipie but would advise reducing the mix powder to 1 tsp.
I would not increase the amount and had I read the recipie correctly would still of reduced to 1 tsp for my taste.
Sorry for the confusion.
LC.
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No problem, It was just something that stood out when I read the recipe. I thought it might 've been my eyes that were on the blink. I'll stick to 1 tsp.
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Looks terrific, LC!
Cannot disagree with that comment. LUSH :P
The thing that strikes me is that they are not terribly fussy, but its the technique that makes the dish with the minimum of ingredients. His videos are very instructive.
And isn't that exactly how most BIR's would do it, with a few tweaks to make it their own? I think a lot of people on here (not all of course) would be more than happy to produce dishes like that or anything that closely ressembled their favourite BIR or TA
Look forward to reading about your habanero powder.:)
Me too ;D ;D
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I made the vindaloo last night almost to spec (no potatoes). It produced a really good dish.
I've been convinced that jar bought minced ginger had a funny after-taste and this recipe gave me an excuse to miss it out. I don't know if I'll use it again it was better without. Apart from that it's almost identical to my own recipe.
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Some (but not all) minced ginger in a jar contains vinegar as preservative; that would certainly impact the flavour. Other brands may use citric acid, which may have a less noticeable effect.
** Phil.
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I'm not convinced it's the vinagar, but the ginger itself, I've changed brands a few times, but I always notice the same background taste. I never have the same problem when I use fresh ginger.
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I made the vindaloo last night almost to spec (no potatoes). It produced a really good dish.
I've been convinced that jar bought minced ginger had a funny after-taste and this recipe gave me an excuse to miss it out. I don't know if I'll use it again it was better without. Apart from that it's almost identical to my own recipe.
Hi Fried, your correct in what your saying about adapting as most BIR recipes have evolved from one standard template! Different businesses just make a small adjustment, this can bring a big change in a dish.
We all adapt and tweak dishes to suit our pallet, this is a good thing and the advantage of the home chef.
It's just great that we all have this passion for cooking.
In the past I have used shop brought G+G paste, I also experienced the tang you have mentioned. My only advice is to try cooking out the G+G for longer and make sure it's fresh ginger.
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I have a May full of bank holidays (in France) so I'll have to do a taste test using fresh vs jarred. I use jarred just as a convenience when I can't be bothered making my own (which is often during the week).
I did a second test on the vindaloo and it was very good, I'll check out the Madras soon. I just have something complicated to attempt first...