I had a bit of an experiment on Sunday. I made some base sauce without measuring anything, all by gut feeling and eye. I used just 2 medium sized onions and didn't do any of the cooking in the pressure cooker. I also made a tikka marinade that used no yogurt, in fact I tried milk. It was marinating for only 2 hours before cooking but had a great flavour. The result was this rather tasty Chicken Tikka Biryani with Vegetable curry. Its the first time I have ever been really happy with the result of the veg curry.
(http://www.curry-recipes.co.uk/imagehost/pics/51e48af7e0c2133ed575833690e24406.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/3c417ae7951e207a3da684be53f17df8.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/10434a86c449fb55502b1545d32bedcc.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/6a59a5aaed457a27618509c6c76e8adc.jpg)
All the best
Rob
Oh man, oh man, in my vivid imagination I am sitting down to that right now.
(actually I am gonna have sausage casserole with champ and yorkshire pud - equally lovingly prepared - by Mrs Scalexkid - I am sure)
I just can't seem to get my base sauce quite right when trying these out (not the biryani obviously)
Quote from: scalexkid on October 05, 2016, 06:16 PM
Oh man, oh man, in my vivid imagination I am sitting down to that right now.
(actually I am gonna have sausage casserole with champ and yorkshire pud - equally lovingly prepared - by Mrs Scalexkid - I am sure)
I just can't seem to get my base sauce quite right when trying these out (not the biryani obviously)
Thanks scalexkid,
Which base recipe are you using?
Rob
Mick Crawfords, from an eBook I got on recommendation from somewhere on this forum.
His other recipes seem to work though.... any suggestions?, as I only have three trays of it the freezer, so not a big loss to 'dump'
I can't comment on the Mick Crawford base as I've never made it. I use jb's base recipe (http://www.curry-recipes.co.uk/curry/index.php/topic,13136.0.html) but I normally do mine in a pressure cooker (http://www.curry-recipes.co.uk/curry/index.php/topic,13939.0.html). I find this to be so good for all the recipes I use but I have to say my curries have mostly improved mostly from technique. The biryani I made here had only g/g paste, tomato puree, mix powder, salt and later a little jaggery but that really is it. To me the Jb base works really well because of the garlic tarka added to it.
Hope this helps in some way
Rob