Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Aussie Mick on March 21, 2012, 11:29 AM
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I have decided to test out my new found knowledge this coming Saturday by inviting a few close (and critical) friends over to try out the curries. (All Poms and Jocks)
I am using both CA's andChewytikkas bases and will be cooking chicken dhansak (CA) Chicken Korma (CA) Beef Bhuna (CA) Prawn Madras (Chewy) and Vindaloo (Curry2go) and probably a Tarka Dhal.
I will borrow my sons camera and take some pictures and post them.
Really looking forward to getting some critical opinions of these dishes.
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Hi Mick
Hope it all goes well for you!
What sides and / or rice are you doing?
Cheers
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I'm doing the very same this Saturday (the numbers have risen to 16 now!), so I've made a huge batch of Curry 2 Go style base and a smaller batch of Zaal base, and my brother is knocking up a Taz base, so we're going to see which gets the most votes.
I did something similar, albeit on a smaller scale (4 people) last night, using two different bases (C2G and Zaal), and in a blind taste test there was a 50-50 split between the two, so it will be interesting to try it with larger numbers.
Be sure to let us know how you get on, Mick, and I'll do the same!
Cheers
Gary
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Will do.
Don't think I could cope with 16 people in one go with only me cooking. ??? Hope it all goes well for ya.
As for sides, well, I thought about it, and I really want an opinion on the curry and NOT sides, so I will be providing pappadums with raita and red onions, and Jeera pillau rice and nothing else. Not even naan. There will be plenty of curry and rice to go round.
I'm sure people won't go hungry, or be disappoinnted. ;D Oh, there WILL be a good few Kingfishers too. 8)
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good luck!!! Get someone else to do the dishes :)
Barry
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Look forward to hearing both sets of results with accompanying pictures of course ;D
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Sounds like its going to be a good night for everyone
Lots of work, unless you have most things prepared before hand
Take lots of photo's :) :)
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Good luck Mick .. don't forget to let us all know how it went ... you're a braver bloke than me !!! :)
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Sounds like its going to be a good night for everyone
Lots of work, unless you have most things prepared before hand
Take lots of photo's :) :)
Base - done and frozen. Lamb and chicken will be pre-cooked tonight, then in the morning I'll prep the various veggies for sides and prepare the rice so it's ready to fluff up nicely when reheated in the microwave, defrost the base, etc...
An easy blag...
(Okay, that's the Mr Confident bit over.... Retires to corner of room for a quiet sob.... How did I ever get myself into this mess! ;D )
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Hi SD
Just curious, are you cooking to order (individual curries per person) or big pot self serve curries
or are you going to pre-portion enough individual curries and reheat for the party.
What's on your menu?
cheers Chewy
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Hi SD
Just curious, are you cooking to order (individual curries per person) or big pot self serve curries
or are you going to pre-portion enough individual curries and reheat for the party.
What's on your menu?
cheers Chewy
I've enlisted the services of my brother, so the plan is for each of us to cook 8 double portions of two main curries - a Lamb Madras (your recipe) and a Chicken Ceylon (CA's recipe), decant them into foil trays and keep warm while we hit the sides, which will be Tarka Dhal, Saag Bhaji, Bombay Aloo, Mushroom Bhaji, and Onion Bhajis (plus poppadoms, onion salad, rice, etc).
Now I've typed that out I'm getting the fear!
Nah - it'll be all right in the end, I'm sure... :-\
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LOL!!! ;D ;D
I've only got 8 people to cater for and I'm feeling quite smug ??? ::)
I've cooked two dishes tonight and they're in the fridge in foil trays ready for re-heating tomorrow.
My missus is sorting out the rice, so really, I just need to cook up a quick 3 or 4 curries tomoz............EASY!!
Good luck SD. Have a great night.
I don't think I could handle all them side dishes, but reading what you are planning........I wish I was a guest at YOUR party ;) :)
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Hi SD
Good luck with that.
Must say, its unusual to cater with only hot tasting curries.
Your friends must all be curryheads ;D
cheers Chewy
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Hi SD
Good luck with that.
Must say, its unusual to cater with only hot tasting curries.
Your friends must all be curryheads ;D
cheers Chewy
The dhal has only got a small handful of fresh green chillies... ;D
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If you are going to make this a regular thing i would get one of these http://www.curry-recipes.co.uk/curry/index.php?topic=6207.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=6207.0)
I have one and it saves me a lot of time and space when cooking for friends. All i have to concentrate on cooking is the sides, starters, breads and rice.
I also do a Sampling Night, where i make anything from 6-10 different curries for friends to try and give me their opinions, i precook the chicken, giving 3 big pieces of chicken per person, just to sample for each curry.
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Well our rvening went really well. The guests enjoyed the food saying it was bbetter than anything they have tasted in Australia.
The Bradford masala was the most popular dish followed by CA's Madras. Personally I loved CA's Dhansak.
I remembered to get 4 pictures but they are not the best quality as I was cooking outside after dark.
Bradford Masala
(http://img.photobucket.com/albums/v625/mickey-t/020-1.jpg)
Bhuna
(http://img.photobucket.com/albums/v625/mickey-t/021-1.jpg)
Chicken Vindaloo
(http://img.photobucket.com/albums/v625/mickey-t/022-3.jpg)
Madras
(http://img.photobucket.com/albums/v625/mickey-t/023.jpg)
Hope your night went well Mr. Dhali
We are doing the same again next week with different guests ???
Then in a few weeks, I will cook a few curries and get a few from our local curry house, and "blind" test peoples opinions. Should be interesting.
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They look fantastic Mick .. well done !!
Did you blow the froth off a couple too ? :) ;)
We'll await SD's report now ...
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Thanks Colin.
Yes we certainly sank a few.
Then to finish off a perfect day I stayed up to watch Liverpool lose and Man City draw.............just perfect ;) ;D
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Nice one Mick - looks great, and sounds like you had a fantastic day.
As, indeed, did I, although I'm shattered! Much though I love cooking curry, I now know that I could never work as a curry chef (even if I wanted to).
I 'only' knocked out 16 curries (my brother made the other 16) and four or five side dishes, etc, which is pathetic compared with what a BIR chef punts out.
Full respect to them all!
I was mad busy and didn't have time to take pictures myself, but one of the guests snapped a few. Not brilliant, but here they are anyway:
1. Setting up. Cooking in a strange kitchen has its drawbacks - not least being where the hell do you put everything!
(http://www.curry-recipes.co.uk/imagehost/pics/edcf8a142f51edcd1397c74687bb4ee5.jpg) (http://www.curry-recipes.co.uk/imagehost/#edcf8a142f51edcd1397c74687bb4ee5.jpg)
2. First pot of base and a pot of stock on, and some initial prep before cooking commences. I was delighted when I saw the cooker, but it was short lived as soon as I fired the mother up. Half the burners were shagged. You might as well have held your pan over a match...
(http://www.curry-recipes.co.uk/imagehost/pics/b943e9173c48d79f035c6d707b055c6e.jpg) (http://www.curry-recipes.co.uk/imagehost/#b943e9173c48d79f035c6d707b055c6e.jpg)
I wanted to recreate that takeaway experience, so cooked each curry separately in double portions, and kept them warm in foil containers (scribbled on illegibly, naturally!). Here's the first batch ready for the hordes:
(http://www.curry-recipes.co.uk/imagehost/pics/492f2340b37309b65ecce57779b521f9.jpg) (http://www.curry-recipes.co.uk/imagehost/#492f2340b37309b65ecce57779b521f9.jpg)
And this is the only picture anyone bothered to take of the food (Lamb Madras and a Tarka Dhal). They were too busy gorging...
(http://www.curry-recipes.co.uk/imagehost/pics/13fe8ffe5dcc2263b716c54e7d809549.jpg) (http://www.curry-recipes.co.uk/imagehost/#13fe8ffe5dcc2263b716c54e7d809549.jpg)
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Compliments to the chef there :o, I do get all curried out from time to time, but it passes quickly
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You are a brave man indeed Mr. Dhali, and both those dishes look superb.
I wish I'd taken some pictures of our food in their serving dishes, but as well as forgetting........ it just wouldn't seem suitable asking people to "move away" while I take some pictures. ;)
I will forever be endebted to people on this forum for sharing their knowledge that has allowed me to cook up this food. (bow down emoticon) 8)
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Having cooked for a similar number of people I can relate to the feelings once it's all done and over with. It certainly looked organised which really is a must when cooking for that many. As for cooking in someone elses kitchen, that's never as easy (if that's the right word) as doing it in your own. And that stove looked to have so much promise ???. I think gutted is probably an understatement to descibe your disappointment SD. I'm sure the guests were suitably impressed with your food and a good evening was had by all.
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Sign of a successful evening is when the guest are happy and they obviously were. The pics probably don't do the food justice. I find it hard enough doing it in a lit kitchen let alone by moonlight outside. Good job AM. Look forward to the next gathering and following report ;) And i definitel tell the buggers to move out of the way to take pics. Least they could do being about to receive some free slap up BIR nosh ;D
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What a brilliant thread!
Excellent work to all involved.
8)
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Totally agree, Wickerman.............a damn fine job from those concerned enough to cook!
Just curious, SD, but which recipe did you use for the Mushroom Bhaji, and do you think it was of BIR standard?
al.
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Totally agree, Wickerman.............a damn fine job from those concerned enough to cook!
Just curious, SD, but which recipe did you use for the Mushroom Bhaji, and do you think it was of BIR standard?
al.
My brother made the Mushroom Bhaji (I did the other sides), so I'll have to get the recipe from him. As for it being BIR standard, I have to be 100% honest here, and say that I don't really know. After a full day of prep on the Friday and a solid 3 hours of cooking my sense of smell and taste was completely shot. (This is another reason I couldn't do it for a living.)
But the guests were raving about the food (including the mushrooms), and with many being of northern stock and all of them being curry fanatics they're not shy about panning something if it's not up to scratch. (Particularly my old man, who's my most feared critic, and the bane of BIRs countrywide. Woe betide any restaurant that serves him a moody vindaloo. :o)
As said, I'll get the recipe and post it so you can check it out.
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What a brilliant thread!
Excellent work to all involved.
8)
Totally agreed - splendid effort chaps!
Regards
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Totally agree, Wickerman.............a damn fine job from those concerned enough to cook!
Just curious, SD, but which recipe did you use for the Mushroom Bhaji, and do you think it was of BIR standard?
al.
After a full day of prep on the Friday and a solid 3 hours of cooking my sense of smell and taste was completely shot.
I can relate to this. I didn't enjoy some of my dishes on Saturday night as much as I normally do when I just cook up one or two for the family.
BUT...............I have just devoured the leftovers from Saturday night. It was bhuna mixed in with a bit of madras with maybe a tad of vindaloo all mixed together and been sat in the fridge since Saturday night.
Well, it's Monday tea time here in OZ now, and I have just ate that cocktail of yummieness. WOW!!! It was abosolutley superb. I cannot describe how gorgeous it was.
This week I am going to cook up all the curries for Saturday night on the Friday and keep them in foil trays ready for re-heating. This will enable me to get some proper photo's in the foil trays, it will allow my sense of taste and smell to recover, and it will also allow me time on Saturday to try some sides. I'm thinking proper naan (I did Curry2go naan last saturday, and as much as I love Julians curries, I'm sorry, but this naan didn't work for me....sorry Julian), seekh kebabs, chicken tikka and maybe some onion bhajis.
I will report back!! :) :)
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SD
I can fully appreciate the 'shot tastebuds syndrome' that both you and Ausie Mick had to deal with. It has been well reported by others on this site who have tried 'event cooking'. I have to admire your stamina - all day Saturday + a further 3 hours - when I'm all done (with my Madras, of course) inside of 7 minutes!!!!!
I'd certainly appreciate it if you can post your brother's mushroom bhaji recipe. I've never been one for the traditional onion ones, but mushroom.......masarap talaga, as we say here.
Also have to say your old man sounds just the business! I can't remember how many vindaloos I've taken back to T/As on the plate because they haven't been up to standard! And not only did they replace the vindaloo, but they washed the plate as well. More power to him in his quest against mediocrity!
al
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Sorry for the typo SD.......your cooking days should have read "Friday & Saturday".
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Sign of a successful evening is when the guest are happy and they obviously were. The pics probably don't do the food justice. I find it hard enough doing it in a lit kitchen let alone by moonlight outside. Good job AM. Look forward to the next gathering and following report ;) And i definitel tell the buggers to move out of the way to take pics. Least they could do being about to receive some free slap up BIR nosh ;D
Thanks Mr. Curryhell.
The pictures definitely didn't do the food justice, but they were once again snapped on my iphone, as I forgot to ask my son to charge up the camera. ???
I also forgot to take pictures of the other dishes once guests started arriving.
I will be better organised next week................maybe! lol
Numbers are creeping up for next week, it was supposed to be 5, but now we're up to 8 :'(
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Sorry for the typo SD.......your cooking days should have read "Friday & Saturday".
No worries!
I can fully appreciate the 'shot tastebuds syndrome' that both you and Ausie Mick had to deal with. It has been well reported by others on this site who have tried 'event cooking'. I have to admire your stamina - all day Saturday + a further 3 hours - when I'm all done (with my Madras, of course) inside of 7 minutes!!!!!
I'd certainly appreciate it if you can post your brother's mushroom bhaji recipe. I've never been one for the traditional onion ones, but mushroom.......masarap talaga, as we say here.
Also have to say your old man sounds just the business! I can't remember how many vindaloos I've taken back to T/As on the plate because they haven't been up to standard! And not only did they replace the vindaloo, but they washed the plate as well. More power to him in his quest against mediocrity!
al
Yep, the old fella is something of a legend. I remember on one occasion we were having a family celebration in our (then) favourite restaurant, where we'd all become friendly with the owner and staff over the years, and much to our disappointment the food was unusually mediocre. As the waiter made his customary approach to ask us how everything was, I looked around the table and I could see everyone thinking the same thing... "No... Pleeease don't ask the old man, please..." He was a few whiskies up at the time. (The old man, not the waiter.)
No chance. As the obvious patriarch, the waiter made straight for him.
"Is everything all right, sir?"
Pause...
"No it f***ing isn't!"
I'll cut the rant short, but it was one of many episodes involving my dad and under par food that have caused his family to suffer restaurant silencing moments over the years.
Full credit to the waiter. He apologised profusely, took my dad's vindaloo back to the kitchen, then returned shortly with a (better) replacement - AND a double whisky on the house.
Now that's how you keep customers happy.
Oh, and I asked my brother for his mushroom recipe, and all he could tell me was that he'd made it up on the day. He did mention that he always adds a touch of Patak's garlic pickle to it, which is a little trick he picked up from one of the chefs he knows (he used to refit BIRs when he worked as a builder/carpenter).
Next time I go to his gaff I'll ask him to knock one up and get the full story.
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Sorry for the typo SD.......your cooking days should have read "Friday & Saturday".
SD
"Is everything all right, sir?"
Pause...
"No it f***ing isn't!"
;D ;D ;D
Your dad sounds like my sort of person. Good on him.....say it like it is....always the best way to go. 8)
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Sorry for the typo SD.......your cooking days should have read "Friday & Saturday".
SD
"Is everything all right, sir?"
Pause...
"No it f***ing isn't!"
;D ;D ;D
Your dad sounds like my sort of person. Good on him.....say it like it is....always the best way to go. 8)
;D, my old man leaned over the table and tore an uneaten Glasgow, continental quilt size naan bread in half, before it was "dished up to someone else". Embarrassing his son was his forte.
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Brilliant story, SD! Well done to your old man......and well done to the waiter, too, for sorting it out. Too often they's just shrug their shoulders and walk away.
I have to admire your old man as well, ELW, as I've done that one myself before now - just not in front of my son! Had a good laugh at the description of the 'continental quilt size naan bread'......what a superb description!
al
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OK, I'm more organised this week. I've spent the last few hours cooking up 9 curries for tomorrow night. They are all safely stored in foil trays marinating away in the fridge.
I had a good taste of them all and they are fecking luverly. They can only improve tomorrow.
In no particular order we are having, Madras (Chewy), Vindaloo( Curry2go), Dhansak (CA), Tikka Masala (CA), Chicken Ceylon (CA) Bhuna (Curry2go), Bradford Masala, Rogan Josh (own recipe) and Chicken Pathia (Curry2go)
Load of time tomorrow to do rice, naan, Seekh kebabs, and maybe pakoras.
Bugger that cooking for a living lark. I'm knackered. I'll stick to my plumbing tools. :D
(http://img.photobucket.com/albums/v625/mickey-t/004-2.jpg)
(http://img.photobucket.com/albums/v625/mickey-t/002-5.jpg)
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Top work, Mick - those look blinding.
Though I DO wish people would stop posting curry porn when I've not long had my breakfast! ;)
All the best for the bash. I'm sure it will go down a storm.
Cheers
Gary
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hi mick have just done chicken tikka for 2 tikka masalas and ct madras (for my mate he has a cold) and rice wish i had taken photos! haven't heard any ambulances so guessing they are alright LOL!
its not so much the cooking but preparing it so the cooking is the easy part! SIMPLES lol! :)
regards
gary
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trays filled to the brim as well ;D
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Looking good Mick. If you're anywhere hear Hobart you can use my tandoor for your naans if you want. I'm firing it up this afternoon for a chicken tikka phall. :)
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Thanks fellas.
Hey VC, A tandoor may be a future project for me. I built a pizza oven hoping it would (sort of) double as a tandoor, but it doesn't do the business. Cooks pizza great, and even tikka and tandoori stuff, but it doesn't cook naan too well.
Wish I could swing by and borrow yours if you're firing it anyway, but Perth is a tad too far eh? Enjoy your phall. :)
And yes Gary, it's definitely the prep that takes the time. But deffo worth it eh? :)
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Mick
Yep, Perth's a bit of a hike to do a few naans. Hope it all goes well, the most I've cooked for is 16 (featuring a goat rogan josh!), one poor bloke didn't know what chicken naga was, boy did he get a shock, muhahaha.
I used to get good results using a sandwich press for my naans before I got my tandoor (from the nice folks at tandoor living).
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Never thought of a sandwich press. I normally whallop them onto a very very hot hotplate on the BBQ and then turn them onto the grill to "burn" the top. Brush with some garlic infused ghee, and it's all good.
Just checked out tandoor livings website. I WANT one.
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Well, we've just got rid of the last of our guests at 12.30 am.
Curries were delicous. Everyone loved them.
Korma and Tikka Masala were the winners for the kids and less adventurous, but the outstanding dish of the night by a long way was CA's Chicken Ceylon. It's a dish i had never even heard of, but a hands down winner tonight..........simply gorgeous.
Thanks again people for sharing this knowledge. A lot of curry starved ex-Pats have gone home happy tonight. :)
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Well, we've just got rid of the last of our guests at 12.30 am.
Curries were delicous. Everyone loved them.
Korma and Tikka Masala were the winners for the kids and less adventurous, but the outstanding dish of the night by a long way was CA's Chicken Ceylon. It's a dish i had never even heard of, but a hands down winner tonight..........simply gorgeous.
Thanks again people for sharing this knowledge. A lot of curry starved ex-Pats have gone home happy tonight. :)
Pleased to hear it went so well, Mick. And yes, CA's Ceylon is a cracker. I served it at the bash I did and it was a big hit. Definitely a 'keeper'....
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Glad all went well Mick. It's nice when all that effort pays off and the guests are happy after their free feed as well as impressed with your BIR chef skills ;D
Having made CA's ceylon, i too agree it's a lovely tasting dish and one which can be easily adjusted heat wise to suit different tastes without detracting from or changing the flavour.
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Excellent, glad it all went to plan Mick. :)