Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Terramamba on March 04, 2012, 09:30 PM
-
With huge interest and inspiration I was ready to singe the spices. WOW! This curry (take one) was probably, no definetly the best curry I have ever made, because the taste, colour, depth of flavour were all there. It was not as good as my local TA, but I was happy.
Lessons learnt from earlier attempts, ingredients in order.
(http://www.curry-recipes.co.uk/imagehost/pics/a9f76a5702e6f5740a168554497d241c.jpg) (http://www.curry-recipes.co.uk/imagehost/#a9f76a5702e6f5740a168554497d241c.jpg)
And rice remembered.
(http://www.curry-recipes.co.uk/imagehost/pics/ba7c58b1c17c6a3773e0b7ef4c84ede7.jpg) (http://www.curry-recipes.co.uk/imagehost/#ba7c58b1c17c6a3773e0b7ef4c84ede7.jpg)
Then it all starts to go mad as the aromas of a great curry emerge in front of me. Spatters (Artistry!) of sauce dapple everywhere, I think I could have singed the spices for longer but I was a bit scared of over doing it. I followed Chewy Tikkas tip of using the spoon around the edge of the pan to bring in the caramalisation of the sauce into the dish.
Waiting for the oil to rise.
(http://www.curry-recipes.co.uk/imagehost/pics/506a42d363ae406b4f1cd8f90d3e79f4.jpg) (http://www.curry-recipes.co.uk/imagehost/#506a42d363ae406b4f1cd8f90d3e79f4.jpg)
I had already grilled the naan bread, as in an earlier curry, so carried away with the cooking of the curry, alarmed by the definite burning smell, decided to grill naan beforehand. Always learning. No, what I need is a commis chef!
Take one results, the rice looks plain and boring, but I guess that is rice. Although a few days ago the local TA gave me plain rice instead of vegetable, there was something so delicious about this rice that went so very well with my Vindaloo that I am now a fan. The naan bread, having been grilled some time before is cold, but edible, the home made chutney is fab, the home made raita is good, the beer, is well good beer.
The curry, wow, yes I am blowing my own trumpet here, but it was amazing, tasty, savoury, had that deep rich red colour I am after, I really felt I was getting close to the BIR taste.
Roll on Take Two!
Take Two was tonight, hopeful of re-creating last weeks dish I get all my prep nicely organised.
Naan cooked beforehand
(http://www.curry-recipes.co.uk/imagehost/pics/9deddc881437fc5d7b95d32267f98195.jpg) (http://www.curry-recipes.co.uk/imagehost/#9deddc881437fc5d7b95d32267f98195.jpg)
Rice on the go
(http://www.curry-recipes.co.uk/imagehost/pics/361378be46f171e3bdc07197d660e6c3.jpg) (http://www.curry-recipes.co.uk/imagehost/#361378be46f171e3bdc07197d660e6c3.jpg)
Singe those spices, scary!!!
(http://www.curry-recipes.co.uk/imagehost/pics/2163dc802aa5b9eceafd5e83f639626c.jpg) (http://www.curry-recipes.co.uk/imagehost/#2163dc802aa5b9eceafd5e83f639626c.jpg)
Are they too dark? I thought so, but no taste of bitterness in the final dish.
(http://www.curry-recipes.co.uk/imagehost/pics/c26c8c7f3ad2be6420f523e0031ac982.jpg) (http://www.curry-recipes.co.uk/imagehost/#c26c8c7f3ad2be6420f523e0031ac982.jpg)
Followed the recipe http://www.curry-recipes.co.uk/curry/index.php?topic=5699.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5699.0) Chewys video recipe ;D
(http://www.curry-recipes.co.uk/imagehost/pics/42edf3faac76fec31b09af251d5b3ab8.jpg) (http://www.curry-recipes.co.uk/imagehost/#42edf3faac76fec31b09af251d5b3ab8.jpg)
Alarm bells are ringing, the curry is not the same colour as Take One, I did add more veg, trying to make it healthy, would that really have made such a difference? Waiting for the oil to rise.
(http://www.curry-recipes.co.uk/imagehost/pics/7c7fc1d300b6f4e38488a3abf04604bd.jpg) (http://www.curry-recipes.co.uk/imagehost/#7c7fc1d300b6f4e38488a3abf04604bd.jpg)
Final dish, used Tilda Basmati, never bought before as shop brand is cheaper, but wow, quite a difference, naan gone a bit cold, but not burnt! Shop bought poppadoms, ok but not as good as freshly fried, all my chutneys are excellent, the raita was a bit hot as I shook the chilli powder in, instead of using a spoon. The curry itself was a bit disappointing after Take One being so good. At this point I got curry sauce on my camera lens, doh!!! ::)
(http://www.curry-recipes.co.uk/imagehost/pics/120d3578f7521fc8adcf6a313f819054.jpg) (http://www.curry-recipes.co.uk/imagehost/#120d3578f7521fc8adcf6a313f819054.jpg)
The colour is the first thing I noticed that was different, taste was ok, BUT I will keep calm, drink more beer, and curry on!
(http://www.curry-recipes.co.uk/imagehost/pics/bae689ec35195a16662bce04df73993c.jpg) (http://www.curry-recipes.co.uk/imagehost/#bae689ec35195a16662bce04df73993c.jpg)
I do like the proper curry serving dishes, after seeing some great looking curries on here served in these I thought they might improve things for me, sadly I was wrong.
Strikes me I have still got a lot of work to do, but I will get there.
My new Ali pan is great, thanks for the tip Try here Terramamba ;)
http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html (http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html)
6.50p for postage upto 20kg
Frank :)
http://www.curry-recipes.co.uk/curry/index.php?topic=5632.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=5632.0)
All the best curry lovers
;D
-
Nice post, i like the fact your drinking special brew with your curry it cleans the palette better than wine :)
-
Hi Terramamba,
Could you list the ingredients that you have in your first picture please?
I'm trying to work out why it went so dark and my first thought was, too much spice? I see tom puree but I also see another bowl (4th one along, top row) which I'm struggling to recognise? Tom puree can burn (go very dark) if it has not been diluted enough with water!
My tip (others may dissagree or use an alternative method) "heat, cool, heat, cool, etc.... What I mean by that is, control the heat by adding each ingredient one at a time, getting the pan very hot, and just as you've gotten as brave as you can, quench it with a spoon full of base gravy. This should ensure that nothing burns but extracts as much flavour as possible from each ingredient.
Ray :)
-
Hi Terramamba,
Could you list the ingredients that you have in your first picture please?
Hi Ray! :)
Top row, left to right
1. coriander
2. uncooked tomato, onion and peppers (I like to add near the end for texture)
3. cooked chicken
4. Tikka masala
5. chopped chillies
Bottom row, left to right
1. dilute tomato puree
2. spices
3. cooked peppers and onion
4. G and G
Too much spice, you may well have something there! I used mix powder, methi, chilli powder - two types and mild one and some Deggi Mirch.
The tom puree was very dilute, a tip that was given me a while back.
I like your tip, thank you, perhaps I need to follow that heat, cool, heat, cool thing more.
Cheers Colette ;D
-
Nice post, i like the fact your drinking special brew with your curry it cleans the palette better than wine :)
Thank you Rich, I have to disagree with you, (sorry :D) nothing cleans the palate better than wine, but nothing goes with a curry better than great beer, especially Special Brew! 8)
-
Thank you Rich, I have to disagree with you, (sorry :D) nothing cleans the palate better than wine, but nothing goes with a curry better than great beer, especially Special Brew! 8)
[/quote]
Yeh gotta argree with you there, i like a phall after several brews (numbs the pain) ;D
-
Hey Terramamba,
Did you neglect to add the tikka masala sauce on take 2? that could account for the difference in colour.
On the colour of the singed spices, I'd say brave, borderline, but still ok :)
Quick chefs' tip: pour rather than shake seasonings in to the dish if you can, that way you can physically see how much you are putting in.
Nice post :)
Gary
-
Hi Colette,
Too much spice, you may well have something there! I used mix powder, methi, chilli powder - two types and mild one and some Deggi Mirch.
I see. In my current Jal Frezi, I only use 1 tsp of mixed powder and 1 tsp (heaped) of Kashmiri mirch (MDH brand, as it gives great colour) I use about 4 - 6 green chillies, sliced lengthways to get the heat right and of course, peppers, onions and tomatoes.
The tikka masala that you're using, is it the type you would use as a marinade or actual tikka masala sauce (if that makes sence?)
It's good that you dilute your tom puree well as this can be used as one of your "quenchers" as can base gravy.
I'm still thinking that the amount of powdered spces may be the culprit but once you have confirmed the quantities, we'll have a better idea.
.....and Carlsberg Special Brew......are ya mad or what???? ;)
Ray ;D
-
Hey Terramamba,
Did you neglect to add the tikka masala sauce on take 2? that could account for the difference in colour.
On the colour of the singed spices, I'd say brave, borderline, but still ok :)
Quick chefs' tip: pour rather than shake seasonings in to the dish if you can, that way you can physically see how much you are putting in.
Nice post :)
Gary
Hi Gary :)
The tikka masala is just out of shot on take two, well noticed though!
Thank you, yes I will be measuring spices more carefully in future! A careless mistake, but then that is how I learn!
Thanks for your comments, all the best ;D
-
Hi Colette,
Too much spice, you may well have something there! I used mix powder, methi, chilli powder - two types and mild one and some Deggi Mirch.
I see. In my current Jal Frezi, I only use 1 tsp of mixed powder and 1 tsp (heaped) of Kashmiri mirch (MDH brand, as it gives great colour) I use about 4 - 6 green chillies, sliced lengthways to get the heat right and of course, peppers, onions and tomatoes.
The tikka masala that you're using, is it the type you would use as a marinade or actual tikka masala sauce (if that makes sence?)
It's good that you dilute your tom puree well as this can be used as one of your "quenchers" as can base gravy.
I'm still thinking that the amount of powdered spices may be the culprit but once you have confirmed the quantities, we'll have a better idea.
.....and Carlsberg Special Brew......are ya mad or what???? ;)
Ray ;D
Hi Ray :)
I used a heaped tsp of mixed spice, heaped tsp mild chilli powder and one tsp MDH chilli powder.
The tikka masala I use is yogurt, Pataks kashmiri, tikka and tandoori paste, tsp each, mix powder, G & G paste, tsp mustard oil, red food colour, I use this to marinate the chicken and add to final dish, near the end of cooking.
I hope that helps, any suggestions are very welcome ;D
Carlsberg Special Brew, Mad :o Me :o Nah, just human, I like my beer 8)
All the best
Colette
-
Hi Colette,
Well, it doesn't seem too much spice if you think that a vindy usually has 4 or more tsp of chilli powder, so I wouldn't think that the quantities that you have used are over the top?
The tikka masala I use is yogurt, Pataks kashmiri, tikka and tandoori paste, tsp each, mix powder, G & G paste, tsp mustard oil, red food colour, I use this to marinate the chicken and add to final dish, near the end of cooking.
Yep, I've heard this done before, I think it's something that Kris Dhillon advocates although I've never done it myself, still, you're adding this towards the end so won't make any difference to the colour in the early stages.
My advice would be;
Use plenty of oil to start with,
Add GG paste and brown slightly,
Quench with a chefspoon of base gravy and cook out on high for a minute or so,
Add your powdered spices and cook until you get that aroma that makes you cough slightly
Quench with a good chefspoon of diluted tom puree and cook out for a minute or so,
Add the peppers and a small ladle of base gravy, and cook until the peppers just give
Add more base gravy, onions and the Chicken tikka, and reduce the sauce,
Finally, add the quatered tomatoes and fresh chillies and cook until the toms just start to pulp slightly and the sauce has reduced to a consistancy that you're used to.
Garnish with fresh chopped coriander
Spoon off what oil you dont want if you wish.
Hope that helps
Ray :)
-
Hi Ray!
Thanks, that is a big help. Looks like curry night again tomorrow, yippee!
I think I will need to cook the spices for even longer as I did not notice a need to cough, but the aroma was good.
Thank you all for your constructive comments, this is why I joined this forum to help me create great BIR dishes, and I do believe it is going to work!
Cheers
Colette ;D
-
Good luck Colette, and let us know how you get on. And NO SPECIAL BREW, not on a school night....! :P
Ray ;)
-
NO SPECIAL BREW, not on a school night....! :P
Ray ;)
Nice one, you made me laugh out loud ;D
No Special Brew?! Are you mad? :o
My fridge is full of it, well one shelf full, there has to be a little room for yoghurt and chicken.
Surely everyone has a favourite beer or tipple?
I digress, but thank you, I will hopefully post a more successful curry in the near future :)
-
Hi Terramamba
Another good post.
Harking back too the success of your original post
http://www.curry-recipes.co.uk/curry/index.php?topic=7779.msg68023#msg68023 (http://www.curry-recipes.co.uk/curry/index.php?topic=7779.msg68023#msg68023)
There's no need to over do the frying of the spice's like that in a Jhal Frezi.
My original tip -
"Jhal Frezi is basically a fry up! If you look at the Video again the first 4 minutes are all about combining the ingredients in succession, stir frying and working the mass in the oil.
Because its a old 'sticky' Alu pan, everything is sticking to it, singeing and caramelising plus creating the flavour.
Then I add the gravy, which is thin and watery and has the effect of deglazing and washing the pan clean again, infusing all that burnt goodness into the gravy.
Further cooking just ensures the meat is heated through and gravy is reduced and thickened. "
cheers Chewytikka
-
Hi Terramamba
Another good post.
Harking back too the success of your original post
http://www.curry-recipes.co.uk/curry/index.php?topic=7779.msg68023#msg68023 (http://www.curry-recipes.co.uk/curry/index.php?topic=7779.msg68023#msg68023)
There's no need to over do the frying of the spice's like that in a Jhal Frezi.
My original tip -
"Jhal Frezi is basically a fry up! If you look at the Video again the first 4 minutes are all about combining the ingredients in succession, stir frying and working the mass in the oil.
Because its a old 'sticky' Alu pan, everything is sticking to it, singeing and caramelising plus creating the flavour.
Then I add the gravy, which is thin and watery and has the effect of deglazing and washing the pan clean again, infusing all that burnt goodness into the gravy.
Further cooking just ensures the meat is heated through and gravy is reduced and thickened. "
cheers Chewytikka
Hi Chewy ;D
Thank you, it would seem I am moving away from the original recipe here! I wanted to singe! Do you think I need to try another dish? Maybe a Vindaloo or Phall? I like my curries to be hot 8)
Cheers
Colette
:)
-
Hi Colette
I'm eating HOT as I type.
Try my Madras, easy curry and a good place to start.
Ramp the heat up, with extra chill, black pepper, fresh chilli and Mr. Naga Pickle. :P :P
cheers Chewy
http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg65610#msg65610 (http://www.curry-recipes.co.uk/curry/index.php?topic=7563.msg65610#msg65610)
-
Hi Chewy!
Nice one, will definitely be trying that one, my iPad will be playing it at a safe distance from the cooker!
All the best ;D
-
Don't know whether this might help a little but i pre-fry my onions and peppers (until they blister) in the oil i use for the Jalfrezi itself, so the oil is now at a good temperature to fry your spices, plus you also have the sweetness from the onions and that green pepper taste in the oil.
I then add each spice separately stirring ALL the time until the tomato puree is used, as said before to cool down the oil a little, i get the cough then add the base gravy.
Done the singeing on the last few curries i have made and the difference is very noticeable, in the "Pictures of my Curries" section: Kadai Mushrooms, Bhuna and Chicken 65 dishes.
-
Hi Uncle Frank :)
That sounds a very good idea, perhaps I am not using enough oil, as there is none left in the pan after cooking the veg?
All the best ;D