Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: SoberRat on April 04, 2015, 09:58 PM
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My nephew came to visit today so I decided to treat him to a curry. He hasn't ever had anything particularly hot so I cooked him a Pathia, about madras heat, I made a Korma(ish) for the Mrs and a slightly hotter Pathia for myself, all served with mushroom fried rice. Tonight I also tried out my sizzler with a nice chicken tikka sizzler. He ate the lot but did comment that it was the hottest curry he'd tried.
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That all looks rather delicious! You'll need to get your nephew into training lol! :)
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Thanks. Yes, I think he may well be my new guinea pig. Next stop, VINDALOO!! ;D
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All looks very nice mate.
London.
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I feel sorry for the lad already, poor sod lol! :)
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That's looks ten times better than my TA tonight
Well done sir
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Great pics mate. Just ordered a sizzler. Thanks for inspiration. Any chance of recipe for mushroom rice? Always a favourite chez Onions. Well done!
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Great pics mate. Just ordered a sizzler. Thanks for inspiration. Any chance of recipe for mushroom rice? Always a favourite chez Onions. Well done!
Thanks, This is the way I do my mushroom fried rice.
Mushroom fried rice
Ingredients
1 TBS veg oil
0.25 tsp onion seeds
0.25 tsp brown mustard seeds
0.25 tsp fennel seeds
1 small onion finely chopped
Half red and green peppers finely chopped
6-8 white mushrooms sliced
Salt and Pepper
Dash soy sauce
0.5 tsp mix powder
2 portions pre-cooked pillau rice, chilled
Chopped coriander
Method
Heat the oil in a wok on a medium high flame. Add onion, mustard and fennel seeds and fry them until they are just starting to pop. Add the onions and cook until translucent then add the peppers, mushrooms and salt and pepper with a dash of soy sauce. Fry until the mushrooms soften then add the mix powder. Mix well and cook the spices out then add the rice. Mix well and fry the rice until it is piping hot, keep stirring. Add coriander and serve.
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Lush :)
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Fantastic looking food SoberRat :D
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That all looks scrummy. Is your mushroom rice a copy of your local BIR or just your own version?
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That all looks scrummy. Is your mushroom rice a copy of your local BIR or just your own version?
Thanks SS. The rice is something that I have tried to get as close as I could to the local TA but it's all just guesswork really. I shouldn't think soy sauce is particularly BIR but I always use a touch when cooking mushrooms. Sometimes I don't use any mix powder and other times I use a bit more.
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I shouldn't think soy sauce is particularly BIR...
Oh I wouldn't say that SR. These days the BIRs are so desperate to differentiate their dishes from the competition that they seem to use all manner of ingredients that wouldn't have been seen in a BIR 30 years ago. I think it's why I don't recognise the flavour of many of the curries today as compared to past versions.
but I always use a touch when cooking mushrooms.
Yes that extra umami flavour in fried mushrooms is a real treat.
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There is something that has changed in curries of today. I started eating them in the '80s and they are not the same anymore and I really have no idea how to produce the curries of old, but I'm guessing that it seems to be everyone's quest on this site.
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Nice looking Tikka mate.... I could do with some of that right now!