Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: m0rq on June 09, 2016, 09:25 AM
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Hello everybody,
after over a year since I started the curry journey it's time to share some pics of my curries.
I hope the pics resemble the joy I had in making and eating them!
I must say, without giving myself too much praise, that I'm more than content with the outcome of my efforts after more than a year of practicing.
A few friends of mine who know their restaurant curries very well always rate my curries with "restaurant grade", and that makes me very happy.
I started out with CBMs ebooks, and especially his first ebook put me on the track and I cannot recommend it enough to anybody starting making curries.
This forum gave me much more additional insight especially in cooking techniques and variations of the recipes, and encouraged me even more to try my own.
Most of the curries here have been made with CBM Base Gravy No.1 or Taz Base.
I hope you like the look of my curries. Any feedback is very much appreciated!
Cheers!
m0rq
(http://www.curry-recipes.co.uk/imagehost/pics/6088fe86a68b2b5e92252092c5284961.jpg) (http://www.curry-recipes.co.uk/imagehost/#6088fe86a68b2b5e92252092c5284961.jpg)
Chicken Bhuna
(http://www.curry-recipes.co.uk/imagehost/pics/fbba7ad842827da0af44f3900f3f5881.jpg) (http://www.curry-recipes.co.uk/imagehost/#fbba7ad842827da0af44f3900f3f5881.jpg)
Chicken Ceylon
(http://www.curry-recipes.co.uk/imagehost/pics/f9fe3af91b81ecf7fcb6efcc39a521e6.jpg) (http://www.curry-recipes.co.uk/imagehost/#f9fe3af91b81ecf7fcb6efcc39a521e6.jpg)
Jheenga Chili Masala
(http://www.curry-recipes.co.uk/imagehost/pics/a4d564195c77912dea59b209f9917d81.jpg) (http://www.curry-recipes.co.uk/imagehost/#a4d564195c77912dea59b209f9917d81.jpg)
Chicken Madras
(http://www.curry-recipes.co.uk/imagehost/pics/a2a6ad5dc84782b4f7c2db99af568cf4.jpg) (http://www.curry-recipes.co.uk/imagehost/#a2a6ad5dc84782b4f7c2db99af568cf4.jpg)
Chicken Punjabi Masala
(http://www.curry-recipes.co.uk/imagehost/pics/58240d3b19d151e3e7e2b23ee6d3f4fb.jpg) (http://www.curry-recipes.co.uk/imagehost/#58240d3b19d151e3e7e2b23ee6d3f4fb.jpg)
Chicken Rogan Josh
(http://www.curry-recipes.co.uk/imagehost/pics/12bbd990ebeae5e2275aa5aedb55e6bd.jpg) (http://www.curry-recipes.co.uk/imagehost/#12bbd990ebeae5e2275aa5aedb55e6bd.jpg)
Chicken Tikka Masala
(http://www.curry-recipes.co.uk/imagehost/pics/82dc601faf11ae942925fce7f18bf58c.jpg) (http://www.curry-recipes.co.uk/imagehost/#82dc601faf11ae942925fce7f18bf58c.jpg)
Chicken Vindaloo
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They certainly look restaurant grade m0rq, are all the recipes from this site?
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Hi leeroydan,
the Bhuna, Ceylon, Chili Masala are from CBM's ebooks, the Madras is the "Ultimate Madras" (by MA) from this site, the Punjabi is from this site from the specialities section, the Rogan Josh is from this site by Razor, the Tikka Masala is my own "ultimate", taken from various recipies (hence the additional handful of chopped almonds ;-), and the Vindaloo is a mix of the "Ultimate Vindaloo" from this site (MA also) and a authentic recipe from an Indian Cookbook (what's the authors name.. Camille Punjabi?). Sorry for spelling, I don't have the sources at hand right now.
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Camellia Panjabi (http://www.goodreads.com/author/show/17690.Camellia_Panjabi), I think. I had the pleasure of meeting her in person a couple of years ago at a birthday party held by a mutual (in the Dickensian sense) friend.
** Phil.
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Absolutely, that's her name. Her (authentic) vindaloo recipe had the best vindaloo-ish taste I have experienced so far, so I incorporated her vindaloo paste into the BIR recipe, and it works very well. Although I'm using vinegar now rather than tamarind paste.
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Absolutely, that's her name. Her (authentic) vindaloo recipe had the best vindaloo-ish taste I have experienced so far, so I incorporated her vindaloo paste into the BIR recipe, and it works very well.
That's an excellent recommendation -- I shall try it. Does she use pork, do you recall ? So many of the traditional vindaloo recipes do, but I don't like it, far preferring chicken, mutton or goat.
** Phil.
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In fact her authentic vindaloo recipe was for lamb (mutton), and I had a very hard time getting that right, because I tried the authentic style before ever knowing about BIR. But I always remembered the paste from that recipe, the taste was definitely what I was after in a vindaloo. That's when I learned I'm a huge fan of green cardamom, also. The authentic recipe took like 5 hours to cook (evaporating much much water).. very different from BIR. But the paste brings the desired taste and combines with the base gravy without problems. Just add it to the pan at the time when you would add any spice mix, after frying off the onion/garlic/ginger, and before adding the first ladle of gravy.
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Excellent pictures, curry's look fantastic, lovely glossy sauce, I would be happy to be served any of those in a restaurant :)
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Excellent looking curries there m
We all on here appreciate the hard work that goes into making those
I hope you enjoyed them as much as your friends :)
MT
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Agree with Michael - very professional looking dishes m0rq. They all look nice and saucy too; just the way I like them.
Good stuff and thanks for posting :)
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In fact her authentic vindaloo recipe was for lamb (mutton), and I had a very hard time getting that right, because I tried the authentic style before ever knowing about BIR.
Unfortunately (for me), the recipe she gives for vindaloo in her 50 Great Curries of India (which I bought after meeting her) is for the Goan pork version; is there any chance you could send me her recipe for lamb (mutton) vindaloo, please ?
** Phil.
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Hi m0rq
The curries look top quality
What is the said Vindaloo paste ingredients etc
best, Rich
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Here are the ingredients for the paste. I hope it's okay to post it like this.
Serves 4 (freezes well)
15-20 red Kashmir Chilies OR 3 1/2 tsp Cayenne Pepper
1 tsp Cumin Seeds (*I might use some more)
6 Cloves
5 cm Cinnamon stick
10 Black Peppercorns
1/4 Star Anise (*I use one whole)
1 tsp Poppy Seeds (Tukmaria)
1 piece fresh Ginger, 5cm x 5mm
6 big cloves Garlic
1 Tbl Tamarind
4 tsp Apple Vinegar
1 tsp Salt
8 green cardamoms (*my addition, love it)
These are the ingredients for the paste. The recipe says blend them all together, and use some of it to marinate 700 grams of mutton. Then, oil is heated in a pan and onions are fried until they go golden. Then the rest of the paste is added, with a little water, and left simmering for 15 minutes.
Then the marinated meat is added and fried for 5 minutes. A liter of water is then added to the mix, some more salt, and left on low temperature. When the water is evaporated (takes very long on low temp), some jaggery and curry leaves are added and again left simmering for 5 minutes. After that the Vindaloo is ready and is completely NOT BIR. ;-)
I only use the above ingredients to make a paste, and I additionally found that adding 8 large green cardamoms suits my taste even better. So, I put everything in a blender and blend until smooth. Then I use this paste (about 1-2 Tbl) instead of the mix powder in a BIR vindaloo recipe.
Definitely has "that" vindaloo taste that I'm looking for. Chili powder and/or fresh chilies must be added according to taste, of course. And, I increase the amount of vinegar a little (2 Tbl) and omit the tamarind.
Works for me!
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Ah, so that /is/ her Goan vindaloo recipe, with very minor modifications. I wonder who it was who converted it from pork to lamb/mutton ? My prime suspect is the Grauniad (http://www.theguardian.com/lifeandstyle/2007/oct/24/recipes.foodanddrink2) ...
** Phil.
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Not quite.. it is original:
(http://www.curry-recipes.co.uk/imagehost/pics/480819d041893db5b9a9c179b0e23460.jpg) (http://www.curry-recipes.co.uk/imagehost/#480819d041893db5b9a9c179b0e23460.jpg)
But it's the German edition as you can see.. but I can't see why they would convert to mutton for a German version :-) But it is.
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Es ist Lammfleisch, nicht Schweinefleisch, in der deutschen Kochbuch ?!
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Es ist Lammfleisch, nicht Schweinefleisch, in der deutschen Kochbuch ?!
:-D
Yes (or should I say: Yep)
Page 89 reads: "Lammfleisch-Vindaloo, Goa" and then: "In Goa wurde und wird Vindaloo heute noch traditionell mit Lammfleisch zubereitet." (= In Goa a Vindaloo has been and is traditionally made with Lamb.)
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Wow. And in the English text (p.~111) it says "Vindaloo in Goa was and is traditionally made with pork". Hmmm, /someone's/ lying (and I don't think it's Camellia or the English text ...) !
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Well, mine is the "7th enhanced corrected edition" from 2008.
Translated from English by Wolfgang Glaser and Anke Kruppa, Inken-Kloppenburg Verlags-Service, Munich
Either its corrected (since lamb is better in a vindaloo anyways), or the translators dislike pork? Who knows?
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Fascinating ! I wonder if we will ever get to the bottom of this mystery ? Anyhow, b****r the mystery -- I'm off to cook a mutton vindaloo a la Panjabi :)
** Phil.
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Thanks for posting the recipe
Looking at it simply - a good old dollop of Garam Masala, Kashmiri Chillies and some cardamon mixed into a paste with some vinegar and some garlic might crack it!
Probably adding a tsp of pepper
Thanks again
best Rich