Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: SoberRat on October 05, 2016, 01:29 PM
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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
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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)
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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
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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'
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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