Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Whandsy on May 10, 2012, 11:54 AM
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Well I've been hard at it in the kitchen cooking 3 curries for dinner tomorrow night with friends. I decided to do it today as I'm off and want to socialise with a few beers tomorrow night as opposed to spending the night in the kitchen ;D
I decided to make the North Indian special, Chicken Tikka Roshney and Prawn Korma (there's about 20 large prawns in there honestly :o) ;D all have turned out quite delicious and can't wait for the flavours to develop and tuck into them tomorrow. I've learnt a lot off this site as 6 months ago I'd never heard of the NIS or Roshney and they are quickly becoming favourites of mine, so thanks to all invovled in those dishes, threads etc :)
The base was C2G's made with controversial bhaji oil and the NIS and Roshney were also made using bhaji oil.
I've got pre-made seekh kebabs in the freezer with which I'll use Dips mint yogurt and I've also got a batch of Pilau rice premade in the freezer to.
Enjoy
(http://www.curry-recipes.co.uk/imagehost/pics/ed24698859445890946fca327ec77228.jpg)
Liquid Gold
(http://www.curry-recipes.co.uk/imagehost/pics/a72db7a2a93736b9cead716c8b6b9a32.jpg)
NIS
(http://www.curry-recipes.co.uk/imagehost/pics/c2f6672843cacb72f0114ca372ec1711.jpg)
NIS
(http://www.curry-recipes.co.uk/imagehost/pics/547cd4d8d32a3b203fcedb2fd6341a66.jpg)
Roshney pre garlic
(http://www.curry-recipes.co.uk/imagehost/pics/6f7b184c3e8c11dfa23d75d7387f37c8.jpg)
Garlic
(http://www.curry-recipes.co.uk/imagehost/pics/389acb7a8d64d285af3d61c5f90aeb02.JPG)
Roshney
(http://www.curry-recipes.co.uk/imagehost/pics/f09742cf33b909cc9185e36248c441b0.jpg)
Korma
(http://www.curry-recipes.co.uk/imagehost/pics/061c5d81123e9563457a3de3e7a56e17.jpg)
Curry heaven
regards
W
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Hi Whandsy
Nice looking burner you have yourself there!
The curries look absolutely fantastic. I hope they taste as good as they look - thanks for sharing the pics.
Desperate for curry now....
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Hi Whandsy
Nice looking burner you have yourself there!
The curries look absolutely fantastic. I hope they look as good as they taste - thanks for sharing the pics.
Desperate for curry now....
Or even taste as good as they look huh?!! ;) ;D
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Hi Whandsy
Nice looking burner you have yourself there!
The curries look absolutely fantastic. I hope they look as good as they taste - thanks for sharing the pics.
Desperate for curry now....
Or even taste as good as they look huh?!! ;) ;D
Drat! - luckily modify button was still operative!
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Top effort Whandsy 8)
And I must say, that base gravy looks excellent
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Another good showing of curry porn W. They all look fantastic. I could certainly tuck in to that NIS followed by the Roshney and if i had any room left the korma. I think your efforts in the kitchen will be very appreciated. Keep us posted on their comments and have a great evening ;). Now you've gone and given me the urge to rattle the pan a bit ::)
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All looks very nice mate well done!!
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Thanks for the comments guys ;)
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I'll have the nis , which I notice is filled to the brim
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Hey Whandsy
Those curries look fantastic mate! I have not tried the NIS or the Roshney before. Maybe I should give them a try!
Also the base gravy looks great too! I also have been cooking this weekend, and paid more attention to getting the base gravy right. I was cooking it (start to finish) for about 4-5 hours to get a similar result to your picture. I used the Bangladeshi base from Julian's eBook.
May I ask how long you cooked the C2Go Base for?
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Nice work Whandsy !!
I'm on a mission today too having cooked 10 portions of pilau rice I'm just about to do 10 bases and enough garlic / ginger paste to last a month. Tonight I'm going to try Dips Chicken Tikka Biriani and the accompanying veg curry for a change .
Your pics look great too !! :)
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Thanks Colin, good luck with curryathon ;) let us know how you get on
Hey Whandsy
Those curries look fantastic mate! I have not tried the NIS or the Roshney before. Maybe I should give them a try!
Also the base gravy looks great too! I also have been cooking this weekend, and paid more attention to getting the base gravy right. I was cooking it (start to finish) for about 4-5 hours to get a similar result to your picture. I used the Bangladeshi base from Julian's eBook.
May I ask how long you cooked the C2Go Base for?
Thanks for the comments tongey, regards the base, I used C2G's 3 litre Bangladeshi base method, but did it in a pressure cooker, so after coming up to heat it only took about 40 mins to get to that onion melting point, after the blitzing I continued as per his method, adding spices and double quantity water. It probably lightly boiled / frothed for about 20 mins which is when the base cooked and released the oils. Then I added more water as his instruction to get to the required consistency. I find that once the oil has separated, no matter how much you stir it back in, it wil re surface once heated again so you know it's ready to use
Good luck pal
W
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Thanks Colin, good luck with curryathon ;) let us know how you get on
Hey Whandsy
Those curries look fantastic mate! I have not tried the NIS or the Roshney before. Maybe I should give them a try!
Also the base gravy looks great too! I also have been cooking this weekend, and paid more attention to getting the base gravy right. I was cooking it (start to finish) for about 4-5 hours to get a similar result to your picture. I used the Bangladeshi base from Julian's eBook.
May I ask how long you cooked the C2Go Base for?
Thanks for the comments tongey, regards the base, I used C2G's 3 litre Bangladeshi base method, but did it in a pressure cooker, so after coming up to heat it only took about 40 mins to get to that onion melting point, after the blitzing I continued as per his method, adding spices and double quantity water. It probably lightly boiled / frothed for about 20 mins which is when the base cooked and released the oils. Then I added more water as his instruction to get to the required consistency. I find that once the oil has separated, no matter how much you stir it back in, it wil re surface once heated again so you know it's ready to use
Good luck pal
W
Cheers Whandsy
I am thinking I should get myself a pressure cooker then... I did the 3 litre bangladeshi base and was cooking it for around 4 hours including cooling and blitzing!! The actual frothing and oil release took about an hour, maybe hour and half!! Not sure if I am doing something wrong or my "low light" on my cooker is less than his ;D
Still I got the right result in the end. Pictures of the base are here..
http://www.curry-recipes.co.uk/curry/index.php?topic=8189.100 (http://www.curry-recipes.co.uk/curry/index.php?topic=8189.100)