Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Edwin Catflap on June 29, 2012, 08:36 AM
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Finally managed to squirrel away from the wife, enough of Colin Grigsons dhal to make CA's Chicken Dhansak with pineapple etc and its the first time i've made it. Well happy....here's the piccy.
:P :)
(http://www.curry-recipes.co.uk/imagehost/pics/1c9b8818af7c2502ff08e7dd0a0e68e1.jpg)
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One of my favourites and your pic looks great - i could delve into that with a spoon!
best, Rich
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Well done Edwin, that looks really nice :)
Now just squirrel away enough so you get some too!! ;D
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looking good Edwin.
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Well done Eddie !!
That's a great looking dhansak ... it sounds as though it tasted as good as it looked too !! :)
Was Mrs. Catflap partaking too or was it the usual 0.5 kg king prawns for her ? ;)
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The Mrs had the usual prawn korma and the remains of the dhal as a side dish, which is equally as nice!! CT's Madras is next just getting some Kashmiri chilli powder, can't wait!!! :D
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Looking good indeed, well done. :)
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That looks bang on Ed! 8)
I'm hungry all of a sudden
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I'd be more than happy if i was served that up in a restaurant :P. Deliveries??? ;D
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Chicken dhansak is on my list to perfect and this has inspired me. cheers
Bary
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Dhansak seems to be a dish more prone to regional variations than most. Sadly the only recipes I've found online seem to be for the dhansak version I dislike, that with pineapple chunks in. The southeast England smooth version which appears from its pale colour to entirely lack tomato is yet to be mastered by me - certainly it's not simply a case of omitting the pineapple chunks.
Chewy's variation filmed at little India is pleasant enough but not what I know as a dhansak so I'm still looking. If anyone has a good recipe for a London / Kent / Surrey dhansak I'm all ears.
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Hi NJ,
out of all the dishes i cooked from the KD1 book, the Dhansak came the closest to the real thing.
It Was a very long time ago though and might not have been as good as i remember :P
But definitely NO pineapple! ;)
By the way, I never ever saw pineapple in a Dhansak until i moved away from London.
Frank. :)
**edit: Come to think of it, the only dish i remember seeing years ago on a curry menu with pineapple in it was Chicken Maryland ;D
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Hi frank,
Thanks for the reminder, i also made KD dhansak "back in the day" and it was the best result I achieved with that book. Still not really close to BIR AISTR though. Maybe I should revisit it though as the basis for a new effort using the base that I now use. I have the book after all. Thanks again :)
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I'm no Dhansak connoisseur but the pineapple really worked for me!!! But then again I am a Northener! ;) but have yet to have madras with a pie on top :D, never say never
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Hi EC,
Looks great! And pleased to hear that you enjoyed it 8)
Adding pineapple pieces is an option in my recipe, anyway, precisely because I know/knew some people don't like it! If it offends thee, leave it out! :P
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Dhansak seems to be a dish more prone to regional variations than most. Sadly the only recipes I've found online seem to be for the dhansak version I dislike, that with pineapple chunks in. The southeast England smooth version which appears from its pale colour to entirely lack tomato is yet to be mastered by me - certainly it's not simply a case of omitting the pineapple chunks.
Chewy's variation filmed at little India is pleasant enough but not what I know as a dhansak so I'm still looking. If anyone has a good recipe for a London / Kent / Surrey dhansak I'm all ears.
Hi Chris,
I think this is more the Dhansak that us Southerner's are used to. I haven't tried this one yet but aim to give it a go as I have some Chicken Tikka left in the fridge and some Massuri Dhal, albeit out of base and need to make some :)
http://www.curry-recipes.co.uk/curry/index.php?topic=325.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=325.0)
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You can puree the pineapple and add that instead of just the chunks i do make CA's Dhansak with both.
Either one is excellent. I puree a whole tin of pineapple rings, chunks or pieces and their juice as well then i add roughly 2-3 tbsp of the puree to each single portion, tasting as i add.