Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on June 12, 2012, 10:40 PM
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Tonight I thought i'd take advantage of having some free time which tends to be in short supply from May till August and get into the kitchen again. Last week for the first time i cooked chicken madras using CT's recipe (report in CT's original thread). The curry turned out absolutely superb. I was well impressed with not only the texture but the lovely taste and amazing depth of flavour. So tonight I thought i'd repeat it but ramp the chilli content up to my normal heat levels. I used one tbs of kashmiri mirch as per the recipe but mixed that with one tbs of degghi mirch. I also used chicken tikka rather than ordinary pre cooked chicken, served with my plain pilau rice.
Finished dish
(http://www.curry-recipes.co.uk/imagehost/pics/0960104b2b17c32930ab44810c93af27.jpg) (http://www.curry-recipes.co.uk/imagehost/#0960104b2b17c32930ab44810c93af27.jpg)
Close up
(http://www.curry-recipes.co.uk/imagehost/pics/697904a5fc64b715ba3948336b6be0da.jpg) (http://www.curry-recipes.co.uk/imagehost/#697904a5fc64b715ba3948336b6be0da.jpg)
My supper
(http://www.curry-recipes.co.uk/imagehost/pics/eccaa42fd3232a45249fa7155d3e16f5.jpg) (http://www.curry-recipes.co.uk/imagehost/#eccaa42fd3232a45249fa7155d3e16f5.jpg)
Whilst i was happy with the results I had managed to turn a terrific madras into a run of the mill vindaloo :(. The dish had nowhere near the flavours it had last week in spite of the only differences being the addition of 1tbs of degghi mirch and chicken tikka and half a fresh tomato. I had managed to completely upset a well balanced recipe :'(. So next time i'll be cooking it exactly as i did the first time which was a definite winner IMHO :D
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CH - I've noticed the CT's Madras is getting a pretty good rep on this site. We all know CT is a bit of a legend here not least for his superb vids but can you pinpoint what it is about the Madras that makes it so special? I love cooking and eating a Madras and I'd be interested in your comments on CT's recipe, whether it be the spices, base or whatever?
regards
Steve
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Hi curryhell .. we've all done that I think at some stage or another so it raised a smile ;)
I think you're quite right about Chewy's madras .. we had it again yesterday evening and it's so good and yet simple I too wonder where the great taste comes from. Mrs. Grigson reckons it's the frying of the pepper and onion at the start but I think the Worcs. sauce adds something too .. whatever it is it's so good as a complete dish it should be left to spec. as far as I'm concerned.
It's a shame it didn't taste as good as it looked because the photos look great ... better luck next time !! :)
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It's a shame it didn't taste as good as it looked because the photos look great ... better luck next time !! :)
I agree. It looks more like a BIR curry than many genuine BIR curries.
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Hi CH
Visually the food looks absolutely blooming marvellous!
I often make CT's Madras with chicken tikka too and do find that the chicken tikka does dramatically alter the character of the dish. Its still delicious but quite different from using just plain chicken - perhaps that was what you were not keen on?
Cheers
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what a shame mate at least you tried. i ramp the heat by using more fresh green chilli.
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That looks bob on
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Mmmmm..........delicious.
Sorry for the late reply all. Thanks for all the positive comments on my revisited Madras. Don't get me wrong it tasted as good as an average vindaloo but it had lost the flavours of my first attempt at CT's Madras, or they had been masked by the tikka meat and the extra chilli. Just to clarify i used CT's original method which excludes onion and green pepper (tarka as Abdul refers to it).
So tonight it was time to make it again without the tikka meat and extra chilli powder. Made it to spec, using the same ingredients as the first time: Abdul's enhanced base (ran out of CT's quite a while ago)and Zaal mixed powder. This time i didn't add any fresh tomato just a few chopped chillis right at the end of cooking for the chilli heat and so as not to affect the flavour of the sauce. Unfortunately, i didn't have any fresh coriander tonight so if it's only a notch off my first attempt i'll put it down to that ;).
These are the results:
Dished up
(http://www.curry-recipes.co.uk/imagehost/pics/e1f8fd6a1ae36ca1925503028e22da40.jpg) (http://www.curry-recipes.co.uk/imagehost/#e1f8fd6a1ae36ca1925503028e22da40.jpg)
A little closer
(http://www.curry-recipes.co.uk/imagehost/pics/8420afddd4e56cd8102c0504d1b050eb.jpg) (http://www.curry-recipes.co.uk/imagehost/#8420afddd4e56cd8102c0504d1b050eb.jpg)
Texture clearly visible now
(http://www.curry-recipes.co.uk/imagehost/pics/89cf098f2d4c6bff8d5036ba5dc700c2.jpg) (http://www.curry-recipes.co.uk/imagehost/#89cf098f2d4c6bff8d5036ba5dc700c2.jpg)
Tonights supper - the plate was again mopped clean. I really needed a chappati to do it properly ::) and the same lighting as for the other pictures to do it justice >:(
(http://www.curry-recipes.co.uk/imagehost/pics/0846ff0a6b5ee7fbd6ad1c1463a27860.jpg) (http://www.curry-recipes.co.uk/imagehost/#0846ff0a6b5ee7fbd6ad1c1463a27860.jpg)
Again i was very pleased with the results. Hardly any difference from my first attempt. I had this with plain boiled basmati rice so as not influence the flavour. It had more heat this time than my first attempt but that was down to the chillis. I did miss the subtle background hint of fresh coriander though :(. All in all, i'm well happy with how this has turned out. It deserves the reputation that it has developed as a very fine BIR madras. Given the rich combined flavour of garlic, tomato, spice and chilli (the lemon just about discernable)that all come together to produce the complex taste and depth of flavour, I now understand why people enjoy Madras so much and are so keen to replicate it. Given the very few and simple ingredients of the dish, achieving the BIR smell and flavour has proved very elusive indeed.
I am very confident that if i cooked this and served it to a regular Madras aficionado, I wouldn't receive any complaints. However, i still feel the need to produce CA's and Abdul's madras and do a comparison alongside CT's to see how they all compare. But to do this and arrive at a fair conclusion i would need the appropriate bases and spice mixes as obviously the end result would be slightly different using others. No time to do this at the moment but I may just try all three using the same base and spice mix to see if there are any obvious front runners IMO. But therein lies the problem. We all have different expectations and are used to what we eat regularly in our own areas up and down the country. But it will be intersting nevertheless and i'll get to eat loads of curry into the bargain, so a worthwhile exercise ;D ;D
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Great pictures again CH.
It's definitely one of my favourites, and I never used to enjoy a "hot" curry. I find it addictive, and even though it's burning my mouth, I can't stop eating it.........I must be toughening up a bit.
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Tonight I thought i'd take advantage of having some free time which tends to be in short supply from May till August and get into the kitchen again. Last week for the first time i cooked chicken madras using CT's recipe (report in CT's original thread). The curry turned out absolutely superb. I was well impressed with not only the texture but the lovely taste and amazing depth of flavour. So tonight I thought i'd repeat it but ramp the chilli content up to my normal heat levels. I used one tbs of kashmiri mirch as per the recipe but mixed that with one tbs of degghi mirch. I also used chicken tikka rather than ordinary pre cooked chicken, served with my plain pilau rice.
Finished dish
(http://www.curry-recipes.co.uk/imagehost/pics/0960104b2b17c32930ab44810c93af27.jpg) (http://www.curry-recipes.co.uk/imagehost/#0960104b2b17c32930ab44810c93af27.jpg)
Wondering exactly what George had deleted (https://twitter.com/aconst8251) when I wasn't watching, I search for aconst8251 and was puzzled by "his" Chicken Madras :
(http://pbs.twimg.com/media/B7CGkrhIEAAeo1l.jpg:large)
(taken from https://twitter.com/aconst8251 (https://twitter.com/aconst8251))
The two images are clearly of the same curry, but are not identical; what gives ?!
** Phil.
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Very strange indeed Phil. It's Dave's curry, Dave's dish, Dave's worktop/chopping board, but, as you say it's rearranged.....intriguing!!!!
Having now scanned the video, it doesn't look much like Dave's.
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Should he be reported for that? Maybe his Twitter followers would like to know.... Has CH uploaded another pic of the madras which Acorn has access to?
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A TinEye search of the second curry brings up one result
http://www.hellou.co.uk/2014/06/17-things-people-midlands-know-true-9079/ (http://www.hellou.co.uk/2014/06/17-things-people-midlands-know-true-9079/)
Strange.
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WTF :o :o :o :o
Not happy that somebody is using my pictures to promote their dish. Especially, when they claim it to be balti which it really is not. This really is taking reapplication a little too far. And no guys, i have not posted any additonal pics. This should not be allowed. My pics are posted pureley for the benefit of CR0 members. If someone wants to use them, at least have the decency to ask
Moderated to insert 'somebody' in place of stronger language - understandable but still not permissable.
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It is definitely the same wooden bowl holder anyway - if you look at the wear marks on it they match identically - has there been another picture Dave? - because for someone to go to all the trouble of putting all that coriander in and altering it all - it would have been easier to cook a madras and snap a pic. I'm good on Photoshop but even i wouldn't go to all that trouble.
There are some very unscrupulous folks about - we have had the same sort of issues out here.
best, Rich
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Uhm... The conspiracy theories about photomanipulation to add extra coriander are all very well, but usually in life the simplest explanations are most likely to be true.
The guy's clearly broken into CH's house,cooked a curry to one of CH's recipes and served it up into CH's dish adding more coriander on top, hence the photo.
Best way of dealing with this is to get the local police to dust the curry dish down for fingerprints and catch the burglar before he gets a chance to break into George's fridge and post a pic of a microwave reheated Morrissons chicken saag!
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Probably the same person who broke into my house last night and cooked a fish finger bhuna
And post it on the forum outrageous
I mean anyone in there right mind couldn't make such a dish up
This man must be deluded
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;D ;D ;D ;D ;D
And where the alledged crime took place
http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg75021.html#msg75021 (http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg75021.html#msg75021)
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The two images are clearly of the same curry, but are not identical; what gives ?!
I think age must be dulling your deductive powers Phil!
They are indeed the same balti pan and trivet, but they are not the same curry. Therefore the source of the pictures is the same. And as curryhell claims not to have released any other pictures, unless he's been hacked in some fashion, then aconst8251 is curryhell. :o
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;D ;D ;D ;D ;D
And where the alledged crime took place
http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg75021.html#msg75021 (http://www.curry-recipes.co.uk/curry/index.php/topic,7563.msg75021.html#msg75021)
Ah. Well spotted, Gav. Google image search found the one I cited but not that one (or perhaps I just didn't look far enough down the list ...).
** Phil.
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The two images are clearly of the same curry, but are not identical; what gives ?!
No longer under the influence, having taken off my beer glasses, they are two different curries
They are indeed the same balti pan and trivet, but they are not the same curry. Therefore the source of the pictures is the same. And as curryhell claims not to have released any other pictures, unless he's been hacked in some fashion, then aconst8251 is curryhell. :o
And i definitely am not aconst8251
The first pic is a later attempt at CT's madras using chicken tikka with added tomato and the second pic is my first attempt at the dish. Mystery solved. Still doesn't excuse my pics being used but i suppose i should be flattered ::)
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The first pic is a later attempt at CT's madras using chicken tikka with added tomato and the second pic is my first attempt at the dish. Mystery solved. Still doesn't excuse my pics being used but i suppose i should be flattered ::)
So the two pics were available somewhere online then and they weren't obtained by aconst8251 by some nefarious means, just simple copying?
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You are indeed popular, Dave. It also pops up here, under Balti.....
http://www.mysonargaon.co.uk/menu (http://www.mysonargaon.co.uk/menu)
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And here.....
http://cityspices.co.uk/content/19-chicken-madras (http://cityspices.co.uk/content/19-chicken-madras)
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I can't see this happening to my fish finger bhuna
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Or my corn beef hash ;)
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:o :o :o :o
Well the bloody cheek of it. UNBELIEVEABLE. Who would have thought it. Fame at last ;D Who knows where our forum pictures are being posted and what menus they're featuring in. And i wouldn't discount your fish finger bhuna MT nor your corn beef hash Garp ;) I suppose if you want a picture of a decent curry, what better place to find it other than on here, where there are exceptionally good quality pictures of BIR posted regulary by many members :) The price of success I suppose ::)
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Haha, nice find Garp. Here's the direct link http://www.mysonargaon.co.uk/image/cache/data/Balti-800x600.jpg (http://www.mysonargaon.co.uk/image/cache/data/Balti-800x600.jpg)
Think CH should phone them and order a free curry as the price of being their photo supplier. But as the Ts&Cs of this site are written, is it actually a copyright infringement aaginst this site's owner?
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They probably got the pics from google images ,i googled chicken madras there are 100s to choose from so quite a compliment for them to choose yours,i dont know if there was ever a picture of the fish finger bhuna but it looks as if there are fish finger curries there also.
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But the TA has it as a Balti....
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There'll be a lot of disappointed people who order from those menus expecting a curry to match CH's fine example.
London.
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Never a truer word said London.
I am so shocked....the cheek of those people. It is a great looking curry though :)
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I think, at the very least, CH should be sent a big goodie-bag of spicy stuff from City Spices.
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Is there some way all photos on this site can have the water mark thing that others use to stop them being used on other sites.
London.
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If i ever go to city spices i will defo order that one.
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Is there some way all photos on this site can have the water mark thing that others use to stop them being us on other sites.
I have a script that will do just that for ASP.NET, but the last person who tried to port it to PHP had to give up. There are good reasons why I use ASP.NET !
** Phil.
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I suggest that curryhell should leave a review on trip advisor, warning people that at least one or two images, at least, are certainly not of food prepared by the restaurant.