Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Cory Ander on January 27, 2009, 11:37 AM
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Here are some pics of my Lamb and Chicken Madras produced using the Ashoka (curry base and onion paste) recipes.
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Excellent pic's as always CA, how did you find the Ashoka recipes compared to your usual?
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hi CA great looking curries just makes you want to lick the monitor. oh well will have to put up with smelling the reheated vindaloo for tonights dinner. only ever had lamb once from my local( the missus doesnot eat lamb) they actually delivered the wrong dish i had ordered a vindaloo and for some reason they had put someones lamb bhuna in the wrong bag, tasted great and flavoured especially as had to eat it the next day ;D must order their lamb vindaloo one day
regards
gary
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They look the business CA. What's the verdict on the BIR'o'meter?
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How did you find the Ashoka recipes compared to your usual?
What's the verdict on the BIR'o'meter?
I think the the Ashoka curry base compares very favourably with the best bases on the forum. However, I would personally reduce the amount of coconut (to 50g say) and the margarine (significantly...and possibly omit it) to make it less greasy.
The onion paste is interesting. On it's on it smells good, but I'm not convinced it contributes a huge difference to the final dish. The risk (in its preparation) is that the onions fry...if that is a risk? But I think it has merit and I'll probably experiment with caramelising the onions with a little sugar and vinegar.
The garlic/ginger paste isn't really any different (apart from the tumeric) than frying them on commencing cooking (as is more commonly practiced). It doesn't really save any time (or achieve much else to my mind) by frying it (minimally) beforehand. I'm interested in frying it for much longer though..in which case it might be a more attractive proposition.
I can't really comment on the main recipes since they are of my own concoction (since there aren't any Ashoka madras recipes yet).
But the final curries are definitely very tasty, very moreish, and with a good flavour and aroma. I think the predominant taste/smell is garlic (which there is oodles of!).
Regarding the "BIR'o'meter"....good, but still lacking for me.