Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: littlechilie on September 02, 2016, 10:39 PM
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Traditional Indian.
This favourite dish I sometimes treat my family to, hope you enjoy the photos.
Pilau rice, included is mustard seeds, fennel, bay leaf, and cinnamon.
Main dish is pineapple korma, For those asking why traditional? no precooked chicken or precooked base sauce are used.
I gave up using preecooked ingredients a little while ago, for my taste fresh ingredients are a winner, winner chicken dinner.
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Excellent rice presentation -- well done !
** Phil.
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Looks superb
best, Rich
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Hi and many thanks to you Guys for commenting, hi Phil, here is some rice from a couple of days ago. I use the same process every time and I always stick to the same rice. My findings are cooking times always vary on different brands. I use Tilda as I love the strong rich smell of basmati it produces.
My preference is to wash rice till clean then bring water to just near boiling point with my spices simmering.i then add my clean rice and finely chopped (onion) optional. I then watch it until it is back up to near boiling, testing my grains while waiting.
Just before the rice floats and water boils the grains should split nicely, then drain and in to a large tub, add color and cover with cloth and leave bout 15 mins then Turn the bottom grains to the top and cloth back over till ready. Break up and enjoy.
Thanks.
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Thank you, LC -- very different to my normal method, but well worth trying.
** Phil.
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Cheers Phil, nothing worse than being serving stodgy rice... Imo Its better to learn to cook rice before attempting to study advanced dishes. Personally I consider rice to be 50% of the finished dish..
Think everyone has there preferred method. I had seen some great rice in your photos before, what method is your go to if I may ask?
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I use only a microwave oven and a Pyrex
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Hi Phil, thank for the detailed description, yes your method is indeed very different, but a method you must be content with as I have viewed from your food that you have an eye for detail. This is usually only achieved from having experience of food service, I seem to remember you have connections to food service in Cornwall if I'm correct.
I used to cook my spice in oil also, but stopped as I found it was not in keeping with my take away flavour. This is something I seem to of held on to in my cooking, it's nice catching up on your input and method.
Many thanks Lc.
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Hi Phil, thank for the detailed description, yes your method is indeed very different, but a method you must be content with as I have viewed from your food that you have an eye for detail. This is usually only achieved from having experience of food service, I seem to remember you have connections to food service in Cornwall if I'm correct.
That arose only very recently, when my wife bought a 21-bedroom hotel in Bodmin in partnership with her cousin -- prior to that, I had no connection with catering at all, other than as a customer.
I used to cook my spice in oil also, but stopped as I found it was not in keeping with my take away flavour. This is something I seem to of held on to in my cooking, it's nice catching up on your input and method.
That is very interesting -- I shall indeed try your method and compare the flavours of the two.
** Phil.
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I gave up using pre cooked ingredients a little while ago, for my taste fresh ingredients are a winner, .
You know, I think you might be right
I know a lot of Asians who have been telling me this for years!
I've spent nearly a whole a day on the pre cooked stuff and I've not been fully satisfied with the finished meal.
And that Korma looks amazing
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Curious Lc
Your Korma looks a bit gritty and watery, instead of the usually smooth and opaque/creamy.
I realise your not aiming for BIR style, but interested how you created the bulk of the sauce.
cheers Chewy
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I gave up using pre cooked ingredients a little while ago, for my taste fresh ingredients are a winner, .
You know, I think you might be right
I know a lot of Asians who have been telling me this for years!
I've spent nearly a whole a day on the pre cooked stuff and I've not been fully satisfied with the finished meal.
And that Korma looks amazing
Hi Haldi,Chewy. I now work in a hospital, so as you can imagine I also work with many cultures and they give much advice some similar to your statement.
This dish was as good as it looks fresh sweet and tangy, quite simple and really tasty.
Whole spice fried in oil then g+g, salt and fresh tomatoes cook down and add mix powder. 4 onions chopped and add water then pressure cook till soft 20 mins and blend. Add sugar a little tamarind and chicken I use thighs. I pressure cook it till done and reduce to consistency.
Then add chopped pineapple and almond and coconut, this is the grit described by chewy and the look of many authentic korma. I could grind this but that's not authentic imo.
I added cream after the photo, very tasty dish I made my quantity for 4 people but I'm sure you can work it out with your knowledge and experience.
Whole spice can be removed before blending. Casia, cardamom, 1 X clove and bay leaf.
Sorry for the edits but I'm on my phone and busy.....
Thanks for your interest.
Lc.
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I used to cook my spice in oil also, but stopped as I found it was not in keeping with my take away flavour. This is something I seem to of held on to in my cooking, it's nice catching up on your input and method.
I tried /not/ cooking the spices in ghee at my last attempt, but for me the flavours were then too undeveloped; it could be that the longer cooking time required by your method allows the flavours to develop more.
** Phil.
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Hi Phil, Interesting feedback. It's not really a subject I have ever spent time doing precise testing over. When I used to try and replicate TA flavours I just followed by example, from all authentic bir vids I have seen or from personal viewing the spice is boiled usually with added Gee.
Personally I have never felt the need for gee in my pilau but I know it's a flavour component..
Frying whole spice in oil for pilau is in line with authentic Indian cooking... Also an excellent way to cook and a style of cooking a favour myself, just not the rice..
Many thanks.