Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Unclebuck on March 29, 2008, 02:23 PM
-
its the weekend again!
I'm still working on a khorai and chicken puri, Its in Beta testing :D
So What you all cooking or experimenting with this weekend?
-
Hi UB ;)
Today I are be mostly making kebabs :D
Blades Chicken tikka, crispy lettuce, onion, tomato, chilli and tamarind sauce, garlic & onion dip and lovely homemade naans....Washed down with an ice cold glass of Staropramen or Budvar, home made mango and pineapple smoothies for the bratz :D
We've had a curry 3 times this week already :P
-
Hi UB ;)
Today I are be mostly making kebabs :D
Blades Chicken tikka, crispy lettuce, onion, tomato, chilli and tamarind sauce, garlic & onion dip and lovely homemade naans....Washed down with an ice cold glass of Staropramen or Budvar, home made mango and pineapple smoothies for the bratz :D
We've had a curry 3 times this week already :P
Mmmmm....So wheres my invite? :P
-
hehe you've got till I've finished this smoke and dragged the kids in, UB :D Think you can make it?
We're in Yorkshire so you'll need your passport and identity papers too ;) lol
-
hi guys/gls
missus went out last night so i got cooking again! made BE chicken mushroom chilli masala and also a rajver vindaloo, i ate the chilli masala and saved the vindaloo for the wife if she felt hungry when she can in but shwe had a sandwich before i could tell her. so she's gonna have it tonight and i will make a rajver chicken phall fancy something hot ;D. i have also made a 2 jar lasagne topped with mature grated cheddar for the kids.tasted very nice (feel a bit like delia only i cooked the mince and used fresh egg pasta sheets) they loved it anyway as always plenty left though ;)
hope you all have a happy and curry filled weekend
regards
gary
-
Still searching for the elusive BIR Madras, this evening I tried Bruce Edwards recipe.
This was the one. No question that the "taste" was there. :D :D :D
The recipe looked a little too simplistic on the surface (no onions, garlic, ginger...) but it was perfect.
I used the Saffron base, and pre-cooked the chicken in about 3T of curry base until sealed. My only add was a quarter tomato.
CA's was good. Darth's was close. This was it. Best of all it was about a 7 minute job.
J
-
hi josh
glad some one is listening Bruce edwards was way ahead of his time. it is a similar method without the graphics if you know what i mean, but unless he was actually told that he was looking for an aroma he wouldn't know to put it in the method try the Rajver recipe & method for your madras and i'm sure that you won't be disappointed
regards
gary
-
I took a look at the Rajver madras recipe, and its almost exactly the same as the Bruce Edwards one. The only difference is that the Rajver's fries a pinch of garlic first, while Bruce's fries some green pepper. Everything else looks the same (other than methi in a bit later).
Are you suggesting the Rajver recipe or their base?
I'm actually thinking that the green pepper might be the thing I was missing.
Also, when I cooked it, at the point I dumped in the spices, I gave it a stir for about 30 seconds, and then instead of immediately adding the Saffron base, I had a bit of trouble opening the freezer bag. I was afraid I might have burnt the spices (heat was on maximum) while I was fumbling around. To my surprise I hadn't, and the result was 100%.
I even made the same curry again last night, same method (including the little extra time for the spices) and the result was exactly the same. Aroma, taste and all.
-- J
-
j,
pleased the fumbling worked out well. i sometimes get a bit of inconsistency which i put down to temp so given u got same result next night u must be doing well. i'm switching my frying method to Domi's which i feel will give me better consistency.
the chopped garlic in gary's method i am totally sold on (i use more than a pinch though anything from 1 to 2 tbsp per person - i like my garlic). i think the green pepper at frying stage does add an extra dimension as well.