I spent the morning cooking a nice spread for guests yesterday which was enjoyed by all. 3 of the curries had a very mild but good depth of flavour starting with a chicken tikka curry, nice delicate flavoured sauce with the tikka coming through well. This was followed by a chicken tikka saag, a very similar recipe without masala sauce but a little added ground cinnamon and fresh spinach. Up next was a mixed veg curry, dryish but nice delicate spicing and nice precooked vegetables coming through well. After this came some hotter dishes. A chicken tikka pathia full of sweet, sour and fairly hot flavours and a nice spicy and rich chicken tikka vindaloo which to my delight no one else sampled. This all went down well with a big mound of fluffy pilau rice and drinks.
(http://www.curry-recipes.co.uk/imagehost/pics/47f738b0ab9099fdbc8166555bd34cfa.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/2329a8805faf677cb9cb6864bf5cfbf7.jpg)
Pathia
(http://www.curry-recipes.co.uk/imagehost/pics/6ca13fdad459f524b7ed990ae9730b8c.jpg)
Vindaloo, tikka curry and Veg curry
(http://www.curry-recipes.co.uk/imagehost/pics/5c6cd193343e243a158b393a1ad45fb8.jpg)
All the best and merry Christmas
Rob
Looks superb, Rob.
Merry Christmas
Quality spread Rob.
Mick
Looks like you've got this curry lark mastered. Not sure about that horrrible bowl of green stuff with nuts though? ;D
All looks great but how do you cook rice like that?
Rice cooker?
Thanks,
Damian.
That's a cracking looking spread Rob, restaurant quality!
Quote from: dammag on December 24, 2016, 09:57 AM
All looks great but how do you cook rice like that?
Rice cooker?
Thanks,
Damian.
Hi Damien, sorry it's taken a while to reply. I didn't use a rice cooker it was just cooked in a standard non-stick saucepan. First I fry the whole spices in oil until they pop a little bit and then add the rice and keep stirring it until the rice changes colour (it changes to a much more solid white) then add boiling water and salt. For each cup of rice I use 1.4-1.5 cups of water. I stir this once, put on the lid and wait for the water to be absorbed on the lowest flame. Once the water is all gone I turn off the heat and leave it for a few minutes. The rice is sometimes a bit al dente but I normally cool it quickly and leave it in the fridge overnight and just microwave it when I need it. This final heating steams the rice and makes it nice and fluffy but also nicely separated. I've included some pics below.
(http://www.curry-recipes.co.uk/imagehost/pics/770520fa7146c4b159e376ecc12db609.jpg)
Hope this helps
Best regards
Rob
Thanks for the nice comments guys. The bowl of green was not something I participated in SS.
All the best
Rob
Looks fab, I can smell it !!!!!!!!!!!!