Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Cory Ander on December 08, 2009, 03:44 AM
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(http://www.curry-recipes.co.uk/imagehost/pics/4952ebb9aa73f2639e15b159eb4444ca.jpg)
And plated, with plain boiled rice:
(http://www.curry-recipes.co.uk/imagehost/pics/8a96c0e7ee52a5c100900a173ad63621.jpg) (http://www.curry-recipes.co.uk/imagehost/#8a96c0e7ee52a5c100900a173ad63621.jpg)
My Chicken Tikka Masala Phal recipe can be found here: http://www.curry-recipes.co.uk/curry/index.php?topic=4000.msg36196#msg36196 (http://www.curry-recipes.co.uk/curry/index.php?topic=4000.msg36196#msg36196)
Changes to the recipe were as follows:
- 0.5 tsp of tandoori masala instead of 1 tbsp
- 1 tbsp of Pataks Tikka Masala Curry Paste (additional - added with the powdered spices)
- 2 tsp curry masala instead of 1 tsp
- 2 fresh green chillies (additional - added with the garlic and ginger)
- no coconut milk powder
- no desiccated coconut
- no fresh cream
- no milk
- no almond or cashew powder
- no butter ghee
The result is a thicker, less creamy, less coconutty Tikka Masala Phal, delicious nevertheless!
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CA - I love a CTM. Call it what you will, but its an enduring flavour for me. I also love a good hot curry, and after a few pints I have been known to order a Phal.
So I am curious about the taste of this one. Noticing that you omitted (or reduced) most of the identifying characteristics of a standard CTM (and massively raised the heat), I have no idea what this will taste like!
I've never had a CTM Phal (though I have probably had a Chicken Tikka Phal). How would you characterize the taste of this?
-- Josh
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Now that has inspired me it looks really good I will give it a try myself.
Cheers keep up the good work.
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So I am curious about the taste of this one. Noticing that you omitted (or reduced) most of the identifying characteristics of a standard CTM (and massively raised the heat)
My version with "most of the identifying characteristics of a standard CTM" is here Josh: http://www.curry-recipes.co.uk/curry/index.php?topic=4000.msg36196#msg36196 (http://www.curry-recipes.co.uk/curry/index.php?topic=4000.msg36196#msg36196)
How would you characterize the taste of this?
Like a CTM (i.e. tikka masala taste) with a bit of a bite Josh!
This version is less creamy and coconutty than that in the link above but still tastes notably of a tikka masala (from the chicken tikka and marinade....I forgot to mention that I did not precook the chicken tikka so there was plenty of marinade around still)
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I will give it a try myself.
Thanks EHC, I'll be interested in hearing how you find it 8)
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that looks bloody hot!!!
mind you i like hot, but my limit is kinda half way between a vindalloo and phal. Its a dicey risk i take.
i never fully understand thediffrence between a vindallo and phall? is it just more chilli or is there a diffrent structure to the curry?
one day i will attempt a phall.
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My bum will be haunted by that image! Looks fantastic. Do I get the feeling you're using a pretty decent camera for these? Any advice to those us who know nothing of photography to getting such sharp images, as mine often come out blurry.
Cheers
BB.
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Do I get the feeling you're using a pretty decent camera for these?
No, I use an average (well below average, nowadays), cheap, point and shoot 5 megapixel Kodak jobbie. In fact, some of my earlier photos would have been with a 2 megapixel Kodak.
Any advice to those us who know nothing of photography to getting such sharp images, as mine often come out blurry
Not really, I just take care to get some light around (using a side lamp if it's nightime), something for the camera to focus on in the dish and take lots of photos, from different angles, discarding those that are out of focus or otherwise not so good.
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You could try one of those table top tripods for about a tenner from a photo shop, use the macro mode (the little flower symbol) and set the white balance manually if you can. Even a cheapo digicam will be loads better than using a camera phone for food photography, "proper" food photographers cheat like crazy btw, that delicious looking ice-cream and toffee sauce is more likely to be cold mashed spud and motor oil!
Regards
CoR
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that delicious looking ice-cream and toffee sauce is more likely to be cold mashed spud and motor oil!
Brings back fond memories of school dinners!
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Changes to the recipe were as follows:
- 1 tbsp of Pataks Tikka Masala Curry Paste (additional - added with the powdered spices)
CA,
the "phal" would have caused me to miss this 1st time (only eaten 1).
the pataks is different. i've steered well clear of it since initially trying to hoodwink the family with inferior tikka.
have u used it sufficiently to gain a view on it's need to get closer to BIR.
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Hi Jerry,
the pataks is different. i've steered well clear of it since initially trying to hoodwink the family with inferior tikka
This was just a variant on a theme for me Jerry. I posted my "normal" recipe for my chicken tikka masala phal (without the Patak paste) here: http://www.curry-recipes.co.uk/curry/index.php?topic=4000.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4000.0)
have u used it sufficiently to gain a view on it's need to get closer to BIR
That really depends what you're familiar with, I suppose, Jerry. I certainly think it can add something positive to the taste (when used in moderation), as can other commercial pastes in other curries. My overall preference is to avoid (or certainly minimise) using them though. But we all like to play, hey? ;)
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CA,
thanks. the interest being that i'd noticed a jar "21" in the malik video recently which i am pretty sure is pataks. they only use a little ~ 1 tsp. i will post more in the relevent.