Curry Recipes Online
Curry Chat => Talk About Anything Other Than Curry => Topic started by: Peripatetic Phil on December 07, 2010, 03:22 PM
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It's only 7th December, and apart from spammers and the occasional message of sympathy for Vindaloo Crazy, all contributions seem to have dried up. For my part, I am continuing to try to fly the (curry) flag and am today marinading some pre-cooked lamb in the remains of my earlier chicken Madras sauce in the hopes of having a simple and easy lamb curry within the next couple of days.
** Phil.
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i need to make a new base sauce, the last was pretty poor but had to use it all up. i honestly think i used to make better curries when i was new to the site.
im going back to basics
ps: farmfoods have real decent frozen turkeys if your getting one. right size for a normal oven too. ive no idea who has an oven big enough for some ive seen, just bloody huge.
i did look at goose for a bit while walking the aisle but thought naaa
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i need to make a new base sauce, the last was pretty poor but had to use it all up. i honestly think i used to make better curries when i was new to the site.
im going back to basics
KD1, Jimmy : you can't go wrong with KD1 ...
ps: farmfoods have real decent frozen turkeys if your getting one. right size for a normal oven too. ive no idea who has an oven big enough for some ive seen, just bloody huge. i did look at goose for a bit while walking the aisle but thought naaa
We're real cheapskates here : we wait until the shops are desperate to close for Christmas and then see if we can get a goose or a bronze turkey reduced to GBP 5-00. Usually works, but only safe if you have a backup plan !
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Hi
Well, made 2 litres of spiced oil last night and made a splendid madras strength Dopiaza which was spot on :)
Running low on base sauce so need to make some more of that. Start to get twitchy when the stock in the freezer gets low ;)
However am also working on a clone of my local TA's Saag Aloo, which is coming on very well. Will post the recipe on the forum soon. The wife has been my taste tester on this one, and at the moment she is convinced that it is better than the local TA's version. So hopefully some people on here will like it.
Regards
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aye its a wee bit quiet around here recently, sorry to say i aint been helping much lately to spark the place up a bit, had the old head to the grinding stone a bit much lately. if you seen the cost of all that toy story 3 gunk that kids want for xmas then you know why.
at home this week though :)
i feel like a slave sometimes.
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will do the kd base :)
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Hi
Phil, a bronze for a fiver! yes please. Usually just get a leg myself, can get a monster for a few quid. As for left overs, best part of Christmas.
Regards
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if you seen the cost of all that toy story 3 gunk that kids want for xmas then you know why.
"Toy Story 3 gunk" ? Ee, they don't know they're born these days. We woz so poor (http://cmoore.com/funstuff/humor/mp.script.weweresopoor.php) as lads we couldn't afford us tinsel at Christmas, so we just had to point Grandpa at t'Christmas tree and wait for 'im to sneeze...
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As for left overs, best part of Christmas.
I have to say, my left-over lamb (from a roast leg, bone-in) was an absolute revelation. In the past I've tried currying left-over turkey at Christmas, and it has been a complete and utter waste of time, but having finally managed to get roast lamb to soften up enough to soak up the spices I now reckon I can manage the same with anything ! Patience, marinading, and long long slow cooking seem to be the answer.
** Phil.
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Hi
I find it best to cook everything else to finish either curry or stew, then add the precooked meat diced up, and heat through gently. Same when doing a dinner, just reheat the meat in the gravy.
Regards
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I find it best to cook everything else to finish either curry or stew, then add the precooked meat diced up, and heat through gently. Same when doing a dinner, just reheat the meat in the gravy.
The problem I found with that (which is basically what I used to try with Christmas leftovers) is that both the texture and the flavour seemed somehow at odds with the sauce. It was only too clear that you were eating leftovers, whereas with this most recent lamb adventure it was quite impossible to tell when eating it that the lamb had been previously roast : it was, in fact, just like a real BIR lamb curry !
** Phil.
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I've been back at the curry game for the past fortnight....hadn't had a home made one for a while so we're back on with Razor's base (best on the board in my opinion ;D) and our usual madras's and dopiazas and pathias...all of which have been superb! I keep meaning to make another base by a different poster but I just can't drag meself away from Razor's :o the more I use it, the more I like it and I make it ALOT!
Had chinese pork belly for tea (not dinner - we're from Yorkshire!) after a three day madras marathon.
I'm going to have another go at a chasni though later this week or this weekend. :)
BTW I love a Christmas goose....then again I'm partial to a goose any day of the week :P
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haha laughing at your quote domi lol. very good