Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Shug on December 06, 2007, 09:40 AM
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Made it last night using Kris Dhillons Curry Secret book.
Got in a wee bit of trouble with the missus this morning as she realised exactly how much onion smell had been absorbed into everything in the flat! (she eventually found a jumper that smelt ok! ;D )
Anyhoo, having an internal kitchen was sweating like mad! The curry base turned out a reddy orange. Was it supposed to be yellow?
Anyway, the curry of choice was Chicken Bhuna. Didn't use any food colouring so it was a bit brown, and whilst it was the best curry I've made, it was in no way remotely similar to anything from BIR. I think it had a little too much cumin in it, and the chillies I used probably completely wrong. (used generic sainsbury's ones!)
Still, can't expect brilliance from the first attempt!
I did think the base was a little bland. Used a little less ginger than recipe said as I've noticed a couple folk say they thought there was too much.
Cheated with the pilau rice and used a tub of shwartz pilau seasoning. Couldnt be bothered with the whole hog after doing the curry base and meat!
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Well done for the first curry, did you get any pictures? Always worth getting some and posting up some peeps can see your work.
Now you ready to progress to another curry sauce when you have finished your first batch.
Try this one
http://www.curry-recipes.co.uk/curry/index.php?topic=1894.0
It easy and good.
welcome aboard.
Stew
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Unfortunately I got that carried away, and did such a good job of trashing the kitchen I forgot to take pics.
I did wonder about the lack of spices in the base I did.
Still got pile of base left so will get pics of that up later. Dunno if the missus would be up for another curry tonight, or tomorrow, or sat ;D
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Some new blood, :-* i hope you will
try again.
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...she realised exactly how much onion smell had been absorbed into everything in the flat!
oops! The KD base is the absolute worse for doing that.
The curry base turned out a reddy orange. Was it supposed to be yellow?
No, orangey/red is right.
...it was in no way remotely similar to anything from BIR. I think it had a little too much cumin in it
yes the KD curries do leave something to be desired, well over the top on cumin, but don't give up on the base, it's a pretty good one. Try it with some of the recipes on here.
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Hi Shug, ;) I know what you mean about that smell :o it gets in your wallpaper/carpet clothes on your wives nerves. No mater how much extraction, or how many doors and windows you have open it still stinks the place up.... :(
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I always found the KD base to smell almost toxic when cooking and nowhere near that lovely waft you get when walking past a BIR. Never had much luck with the KD base but it is rated on here by quite a few people. As others have said, stay away from the curry recipes most of them are way of the mark.
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I always found the KD base to smell almost toxic when cooking and nowhere near that lovely waft you get when walking past a BIR.
There's a simple cure for that. Just fry the ginger and garlic before following the rest of the recipe as per the book...no obnoxious smell at all then.
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Onto my second curry and by 'eck, it was a good un. ;D
Was from Kriss Dhillons book. Chicken Dopiaza
Bearing in mind the first one of his I cooked was a little too 'cuminy' I left cumin out of this recipe as its already in the garam masala Also, the chicken was cooked with the finished base, rather than just the first stage of the base like the book suggests.
Burnt the roof of my mouth tho as I was eagerly shovelling it down!
Got 2 meals worth of base left. I suspect the missus will get bored of curry in the not too distant future!
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Hi Shug
Kris Dhillon is a woman by the way. Dupiaza is my favourite curry of all time, but I usually make a king prawn one. CQ
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I ahve to say KDs Dansak dish is really good, The Rogan Josh crap though, in my opinion!
It's worth making your own Garam Masalla to the KD recipie, mush better than shop bought!
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I ahve to say KDs Dansak dish is really good...
I'd agree with that as it pretty much matched what I was used to from the restaurants when I first tried it (without the smell and taste though). Where it really lacked for me was the lack of "lentiliness" to the flavour. I remember I did one later and added some chicken stock and strangely that seemed to make it more lentil flavoured, but I never could get the same depth of lentil flavour as the BIRs of the time.
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I think that using the dhal in KD's dhansak makes the sauce a bit to garlicky.