Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: Aussie Mick on February 28, 2012, 02:26 PM
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Hello everyone from sunny Australia.
Although I have chosen Aussie Mick as a username, I am originally from Manchester. I've been "down under" since 1996.
When we first arrived, the standard of restaurant curries was, abysmal......and believe me, that is being kind. It has improved over the years, but after a visit back "home" last year, I realised they still have a long way to go here.
I have been cooking curries at home for about 25 years. I originally followed the Pat Chapman books, but graduated to making base sauces.
Looking forward to learning more from this site. :)
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Hi Aussie Mick,
Welcome to the forum. You've come to the right place if you want to learn to cook BIR (British Indian Restaurant) curries and side dishes etc.
You are not the only person living "down under" on this site.
Cheers,
Paul
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Cheers for the welcome Paul.
I've spent an hour or so, perusing the site, and I've already picked up some great tips.
Think I'll stick around. Bedtime here in Oz now, but when I get the chance, i will share some of my worthwhile recipes for all to try. :)
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Hi Mick, from one Manc to another, welcome to cr0 mate.
Ray :)
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Welcome. Look forward to seeing some of your recipes real soon ;D
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Thanks fellas for the welcomes.
After spending a good few hours on the forum, I think I would feel a bit silly now posting my recipes, as you are all light years ahead of me........or so it seems.
I am gonna stick around if you will allow it, I am ready to learn....and share!! :)
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You'd be surprised what one of us takes for granted and expects to be common knowledge, many others don't even think of. So get posting mate ;D
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Hey Aussie Mick
share and post your recipes - with pictures if possible - nothing better than having a look at the goods
As CH said you may include or do something different where you are that gives the" taste"
best, Rich
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Hey Aussie Mick,
Welcome from another Aussie, the forums great and you will learn a whole lot.
I'm in Brisbane and have been in a number of Indian restaurant kitchens here but it seems that what we Aussie's know as Indian Restaurant curries are quite different to the British style and fall far short from it.
What part of Oz are you in?
Cheers,
Mark
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Thanks again people. When I do get around to cooking something, I'll snap it and post it then, but please don't expect any hidden secrets here. :o
Hi Mark I'm in Perth. We had a new place open here last year called "The Glasgow Curry house" and we all very excited. It is owned by a Glaswegian Pakistani family, but, als, it is not that great. They do "proper" donner kebas on excellent naan, but the curry dishes are pretty average. :(
I ordered a chicken Tikka Masala and it was so HOT, it was inedible, you could taste, and see the chilli powder in it. I asked for some yoghurt sauce and was offerd red Glasgow chilli sauce????
We do have a few "decent" restaurants here. One that springs to mind is a place called "Anghiti" Believe it or not, the owners name is "BIR" Singh . ;)
BTW, just ahd a holiday in Brisbane/Gold Coast, end of Jan.....it never stopped raining....... ???
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Hi, glad to see a few Aussies and adopted Aussies on the forum, I'm originally a Geordie but been in Queensland (Bribie Island) for over half my life. Local BIR style restaurants just seem to offer the usual Butter Chicken, Madras, Vindaloo etc. We've got one just up the street but, being on a low sodium diet I can't eat their offerings as they are wickedly salty, so I'm learning the ropes myself.
We've got a great Indian grocery in Brisbane in Fortitude Valley and I just threw out all my powdered spices except for turmeric and stocked up on the whole seeds plus a spice grinder - still trying to capture that aromatic hit. I grow my own chillies, ginger and coriander. Can't seem to get fenugreek to grow here - maybe too hot and wet at the moment.
It's raining again ::)
Here's one of my efforts, Chicken Madras. I've been following "The Curry Guy" on his blog and he's good value.
(http://i678.photobucket.com/albums/vv144/BribieG/curry/curryfinalLarge.jpg)
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Hi BB, and welcome to cr0,
That Madras looks the business, with a nice amount of oil.
I've been following "The Curry Guy" on his blog and he's good value.
Who's that BB, do you mean Julian from the curry2go thread?
Ray :)
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Hi BB, and welcome to cr0,
That Madras looks the business, with a nice amount of oil.
I've been following "The Curry Guy" on his blog and he's good value.
Who's that BB, do you mean Julian from the curry2go thread?
Ray :)
It could be this chap: http://www.greatcurryrecipes.net/ (http://www.greatcurryrecipes.net/)
He's known as 'The Curry Guy' on his Facebook page: https://www.facebook.com/TheCurryGuy (https://www.facebook.com/TheCurryGuy)
There are plenty of traditional style recipes, and his base gravy recipe has all the usual suspects in there, but there's no way I'm putting mango chutney in my BIR Madras! Each to their own, and all that though.
I've tried his masala mash recipe before and enjoyed it.
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Yes, that's the guy. If you sign up to his blog he emails you a couple of recipes a week. I particularly like his stove-top naan recipe.
By the way, I must have been having a senior moment. The photo was actually Lamb Madras ;D
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G'day and welcome Mick !! :)