Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: gazman1976 on July 11, 2010, 11:47 AM
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Hi everyone , just a quick post to find out what everyones favourite dish is on the forum at the moment and why ? also where would you rate it on a scale from 1 - 10 ( 1 being poor and 10 being fantastic )
Garry
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Hi gaz, i would say that up until now of the dishes i have tried CA`s Jalfrazi has to be my favourite, I would rate it about 9 out of 10.. im saving the 10/10 mark for the ultimate dish lol
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I've been consistently making CA's Madras for some time, but my new favourite is certainly Secret Santa's Chicken Saag - I was delighted with how well it turned out.
Rating (based on first cook): 8-9/10.
http://www.curry-recipes.co.uk/curry/index.php?topic=3600.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3600.0)
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Hi, all
Its got to be Razors chicken tikka Jalfrezi for me, everyone has been really impressed with it so far when i have had friends and family around.
9.5 for me, dont know what will give it the extra .5 though ;D probably more of it ;D
i am doing domis dupiaza tonight which looks good on paper with Razors base, so looking forward to that too
regards
Alan
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hi everyone.............................. as im a newbie and have just done my first dish ;D i rate the chicken cylon with razors base as my best ..( up to now :P ) and would give it a very modest 7.5 to 8 out of 10 for my first effort hopefully ill get better with all your help..... :)
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So far I would say Mick/Taz's Dopiaza Madras strength along with blades tikka, it just seems to hit the mark time after time. I always do it with peterandjens pilau rice - works every time once you get the timings right for you cooker & adjust the spices to you personal preference.
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When I saw this thread originally I was quite looking forward to seeing the recipes people are currently using, particularly the recipes from more seasoned curry makers/users.
My staple at the moment is Razor's base with either SNS' Madras or the Garlic Chilli Chicken from the Undercover book.
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I always do it with peterandjens pilau rice - works every time once you get the timings right for you cooker & adjust the spices to you personal preference.
After I read your comment above, I went to look at p&j's pilau rice but it doesn't look like anything of the sort! Rice, water and salt is the starting point but, as with many threads, it looks as vague as the Undercover book, in terms of what spices to add. What spices and quantities produce the best flavour for you?
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I always do it with peterandjens pilau rice - works every time once you get the timings right for you cooker & adjust the spices to you personal preference.
After I read your comment above, I went to look at p&j's pilau rice but it doesn't look like anything of the sort! Rice, water and salt is the starting point but, as with many threads, it looks as vague as the Undercover book, in terms of what spices to add. What spices and quantities produce the best flavour for you?
Hi,
Generally I always gently fry three green cardamom pods bruised, three cloves, one Asian bay leaf and an inch of cinnamon stick per portion ( Sometimes I throw in a star anise), then when these are infused in the oil I add fennel until it crackles then I follow the recipe. I use these spices as in general this is what I get in my pilau from the local takeaway. I guess you could put others in to suit your own palate or turmeric for colour. I use a ceramic hob and six minutes on the hob then six min off the hob works well.
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counted up how many yellow stickies "recipes" i have stored in my KD1 book - quite a surprise ~19 off.
out out and out fav is 976bar kashmiri. after that dippies biryani. if dining on my own then CA's vindaloo (although it's not quite a vindaloo in my book more a hot madras).
in terms of numbers based on our on delight at making and eating - they are clear 10's.
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Authentic BIR Chicken Tikka Masala
http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0)
I'd rate it 10.
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When I saw this thread originally I was quite looking forward to seeing the recipes people are currently using, particularly the recipes from more seasoned curry makers/users.
My staple at the moment is Razor's base with either SNS' Madras or the Garlic Chilli Chicken from the Undercover book.
Agreed.
The garlic chilli chicken from the undercover book is a masterpiece.
Despite what you think of the rest of the book this one is a winner and works well with CA's or Razors base too.
cheers
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Authentic BIR Chicken Tikka Masala
http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=1823.0)
I'd rate it 10.
I'm sorry to be pedantic but have you ever made lorrydoo's original dish as at post #1 on the above thread? On that thread, when you reported back, you thanked 976bar so it sounded like you built in all his amendments which must make it taste different - perhaps worse or maybe better - who knows?
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What is your favorite dish at the moment, George?
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What is your favorite dish at the moment, George?
Morrisons Chicken Saag at present, overall, I'd say.
The last time I cooked anything off this forum was about 2 years ago and I rated Blade's chicken tikka very highly, like there was no need to search for any better recipe, because it would surely suffice. Actually, I lie - because I was thinking of curry house fare. I did cook a chilli con carne recipe from here, a few weeks ago.
I'm driven by dinner parties but I haven't entertained for that long, so there's no need to cook any more Indian food just yet. The longer I wait, the better the chance of a mega-breakthrough or greater concensus on the best recipes here at this forum. There's no way I'm going to endanger my health by eating BIR food week in, week out! This hobby quest - call it what you will - may be a bit of fun but it's not worth risking your health for.
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lol George - this is really better than anything you have cooked from this forum?
and I think the question was meant, as I suspect you already know to mean something cooked from this forum
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Quote from George on October 30, 2010, 05:38:36 PM
I'm sorry to be pedantic but have you ever made lorrydoo's original dish as at post #1 on the above thread? On that thread, when you reported back, you thanked 976bar so it sounded like you built in all his amendments which must make it taste different - perhaps worse or maybe better - who knows?
Yes I made lorrydoo's original dish as at post #1 on the above thread and that was what I rated as a 10. Following your comment that it was lorrydoo's recipe and not 976bar I acknowdged this error with good humour.
The recipe I followed was that of lorrydoo and so, no I haven't incorporated any amendments. I don't know if the amendments makes this recipe better or worse, but given that I rated the original post as a 10 then who knows I may try them. If the amendments are an improvement then maybe, like the Spinal Tap movie, my rating will go up to 11 out of 10.
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Yes I made lorrydoo's original dish as at post #1 on the above thread and that was what I rated as a 10. Following your comment that it was lorrydoo's recipe and not 976bar I acknowdged this error with good humour.
Well done for making the original dish, rather than going for substantial modifications from the outset. I'm sure that's the best approach. You really threw us off the trail, though, i.e. anyone who wanted to repeat your success. I would have put money on it that you added 976bar's amendments, so I would have gone for the amended recipe, in error. It just goes to show what a minefield this place is. When I say 'gone for'. I mean in perhaps 2 or 3 years time when I start working my way through a list of the most promising recipes to try.
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Morrisons Chicken Saag at present, overall, I'd say.
Did you ever try Secret Santa's Saag Chicken?
There's no way I'm going to endanger my health by eating BIR food week in, week out!
Presumably it is the high oil content that causes you concern.
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There's no way I'm going to endanger my health by eating BIR food week in, week out!
HILARIOUS :P
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i'm not that convinced anymore that BIR or curry is bad for you. in fact i'm strongly positive on the health aspects.
my recent back trouble was down to not enough magnesium (for muscle strength). when i looked at how i could up this (and other important body chemicals using Axe's pointer on the food website) i was taken aback by how much spices offer of the good things that the body needs.
put this together with all the vegetables, tom puree, garlic, ginger then i'm sure it beats most foods well into the distance.
even the verdict on coconut is still not that clear even though it's technically high sat fat.
that leaves the veg oil and salt as the only downers.
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i'm not that convinced anymore that BIR or curry is bad for you. in fact i'm strongly positive on the health aspects.
my recent back trouble was down to not enough magnesium (for muscle strength). when i looked at how i could up this (and other important body chemicals using Axe's pointer on the food website) i was taken aback by how much spices offer of the good things that the body needs.
put this together with all the vegetables, tom puree, garlic, ginger then i'm sure it beats most foods well into the distance.
even the verdict on coconut is still not that clear even though it's technically high sat fat.
that leaves the veg oil and salt as the only downers.
I agree also with the health benifits of spices, it has recently been proven that chilli is good for your heart as chilli relaxes the arteries, i know from fact that it relaxes my bowls, more vindi for me please!
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i'm not that convinced anymore that BIR or curry is bad for you. in fact i'm strongly positive on the health aspects.
my recent back trouble was down to not enough magnesium (for muscle strength). when i looked at how i could up this (and other important body chemicals using Axe's pointer on the food website) i was taken aback by how much spices offer of the good things that the body needs.
put this together with all the vegetables, tom puree, garlic, ginger then i'm sure it beats most foods well into the distance.
even the verdict on coconut is still not that clear even though it's technically high sat fat.
that leaves the veg oil and salt as the only downers.
I agree also with the health benifits of spices, it has recently been proven that chilli is good for your heart as chilli relaxes the arteries, i know from fact that it relaxes my bowls, more vindi for me please!
Never played bowls but my dad does, I will tell him to try some chilli it might stop him snatching his shots by being more relaxed ;D
sorry I couldn't resist it ;D
But I too think curries in general are not at all unhealthy 8)
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Oopps! did i say bowls, sorry i meant skittles ;D
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i'm not that convinced anymore that BIR or curry is bad for you. in fact i'm strongly positive on the health aspects.
The above advice goes against almost everything written by medical people and others who know about healthy diets. Whilst all the vegetables and spices are probably quite good for you, this is massively offset by litres of oil and salt, at least if you're getting close to the BIR style. If you can keep oil down to 1 tbls and salt down to a pinch per serving, then that should be OK but that's not what you'd get from a BIR.
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I'm pretty precise when it comes to salt using about a quarter teaspoon per person. This is about 1.5 grams which is less than you'll get in a tin of soup and well within the recommended daily intake of 6 grams or less. I don't care if this is not BIR because if I add any more it tastes too salty to me.
That only leaves the oil to worry about but I use a fairly healthy rice bran oil so there is only really the calories to watch out for.
Apart from oil and salt the ingredients of curries are pretty healthy IMO.
Paul
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But you can make a delicious curry with little oil and salt - far better than any supermarket pre-prepared stuff anyway and you can always make a curry from scratch in around 20-30 mins. Unfortunately we have had to suffer a couple of weeks on supermarket fodder and there has not been a single item that is tastier, healthier or indeed less expensive than home made. Thankfully most of our work is coming to an end and I can get back in the kitchen ;D It may not be BIR but it's a close second! :P
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But you can make a delicious curry with little oil and salt
It's exactly it - the great advantage that we have - we can keep the oil and salt low for midweek and up it at the week end.
i was taken aback recently by how much some salt bought sauces have in them - i tried HP's BBQ which was very nice but was very thirsty afterwards - i guess even more than with TA.
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Hi Jerry....it's funny you mention salt because for me the overriding taste has been sugar...we had a lasagne the other night that was just too sickly to eat.....Had farmshop pork chops and purple mash for tea today and it was like ambrosia! Got piled up with steaks and bought an electric steamer so it's tata pre-mades for us ;D
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society worries too much about oil and salt and the like. dont believe the scare mongers. If you exercise , and always be moderate, the odd 1 or 2 un healthy curries each week is not so bad. When I cook curry i always leave my sensible half a sleep in front of the telly ;D the wicked half always cooks the tastiest food!
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creamed coconut is the worst ingredient health-wise as it is 50% saturated fat
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creamed coconut is the worst ingredient health-wise as it is 50% saturated fat
Yes it is saturated but is it really bad for you? Check out coconut oil on Wikipedia for some current views. The Americans upto WW2 ate loads of coconut oil but during the war they couldn't get it due to Japanese occupation of coconut oil producing nations.
At that point they developed stuff like rapeseed oil for human consumption, which was previously only used in oil paints to replace the coconut oil supplies.
The result was a big increase in heart attacks in the US after they stopped using coco oil.
Another factor with saturated fats is that they are heat stable and don't go rancid easily.
That is not true of cheap vegetable oils like rapeseed oil which chemically change when exposed to heat.
Paul