Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: curryhell on August 05, 2012, 08:35 AM
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I know you all like a bit of curry porn so I thought i'd post last night's supper which i prepared before heading to the pub. much wiser than trying to cook it afterwards ;). Been a little while since i've made my NIS dish as i've been mulling over what changes i need to make to it ???. And CT's madras is so simple and quick to make ;D. I normally have an NIS delivered from a take away and always order NIS when i eat at my favourite local restaurant. The two dishes are similar in background flavours but different. The NIS i've posted on here is my take on the restaurant version.
Since i eat takeaway more than sitting in, i dedided to work on creating something close to the TA version. This is the end result and i've got to say i'm very pleased with my first attempt :P 8). To say the kitchen stunk of NIS when i go up this morning would be an understatement ;D.
(http://www.curry-recipes.co.uk/imagehost/pics/78f12c5092875f5742b5788d849ae0ca.jpg) (http://www.curry-recipes.co.uk/imagehost/#78f12c5092875f5742b5788d849ae0ca.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/1d4112daa448f9cb09e41d5e03d567e6.jpg) (http://www.curry-recipes.co.uk/imagehost/#1d4112daa448f9cb09e41d5e03d567e6.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/8f370edb92e2c795badb06ac833af7f4.jpg) (http://www.curry-recipes.co.uk/imagehost/#8f370edb92e2c795badb06ac833af7f4.jpg)
I'll post the recipe later and a few tasting notes when i compare it directly to Friday's TA leftovers ;D
My current distraction that's interfering in NIS development - CT's Madras cooked again earlier in the week, Monday and Tuesday ??? ::)
(http://www.curry-recipes.co.uk/imagehost/pics/831ba9f05ebd42833398f99f498d6a63.jpg) (http://www.curry-recipes.co.uk/imagehost/#831ba9f05ebd42833398f99f498d6a63.jpg)
(http://www.curry-recipes.co.uk/imagehost/pics/729cd4c78538e0641d833ccd2ab7bebe.jpg) (http://www.curry-recipes.co.uk/imagehost/#729cd4c78538e0641d833ccd2ab7bebe.jpg)
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That looks absolutely bang on CH.
Look forward to seeing your recipe.
And we all love Chewys' Madras. 8)
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Lovely photos CH... Look forward to the updated / alternative NIS. I've cooked your other NIS two days in a row (takes 2 days to use up a portion of gazman's spicey onions) and I might knock up some chewy red masala today ready for when you post the other recipe. :)
Which base do you use by the way? Your curries always look like they have great texture. How thin do you dilute your base before cooking with it.?
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Hi CH
Well i have just got up with a cracking hangover and that NIS is making my mouth water ive not made one for a while so im definatly having one for dinner got my juices flowing the pic looks fantastic.
Jamie
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That looks absolutely bang on CH.
Lovely photos CH... Look forward to the updated / alternative NIS.
Well i have just got up with a cracking hangover and that NIS is making my mouth water ive not made one for a while so im definatly having one for dinner got my juices flowing the pic looks fantastic.
Cheers guys. It was bloody tasty i've got to say :P
I've cooked your other NIS two days in a row (takes 2 days to use up a portion of gazman's spicey onions) and I might knock up some chewy red masala today ready for when you post the other recipe. :)
You won't need Gazman's spicy onions for this recipe Chris. I've learnt to scale that recipe down a bit to give me enough for an NIS and some left over for a poppadum ;D
Which base do you use by the way? Your curries always look like they have great texture. How thin do you dilute your base before cooking with it.?
For this dish I used the Zaal base. For CT's madras I have been using Abdul's enhanced and occasionally C2G. Nearly out of C2G and only 3 portions of AE's :( Will definitely be making up some more of AE's and the Zaal base will be a stock item from now on. It has such a lovely savoury sweetness that sits in the background of any curry i've cooked with it :D. Will no doubt do CT's or CA's again. Like to have plenty of base in the freezer for when the urge takes me ::)
Re. dilution, as per CT's video I thin it till it runs of the spoon which is almost clean. When we were at Az's you can see me checking the thickness of it then with the chef's spoon ;D
Will post the recipe as soon as i can but as you know, care needs to be exercised when doing so, as you only have so long to edit it. So I don't want too many cock ups in it or too many questions because of its lack of clarity :-\
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Will post the recipe as soon as i can but as you know, care needs to be exercised when doing so, as you only have so long to edit it. So I don't want too many cock ups in it or too many questions because of its lack of clarity :-\
Maybe send it via PM to a couple of members who you can trust to be objective and get their reviews before making it public ? I would nominate Axe and Razor, but I am sure there are at least a few dozen others who would meet the bill. The internal representation of PMs and normal postings is identical in terms of BB code, so once your reviewers are happy you can just copy and paste. You can get at the source version of your outgoing PMs by going to "Sent items" and then using the quote feature to disclose the source, then all you need to do is strip off the surrounding "quote" tags :
[quote author=curryhell]...[/quote].
** Phil.
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You learn something every day on this site :o. Thanks for the info Phil. I'll follow your suggestion.
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Orgasmic CH!!
Can't wait to try it :)
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CH - Absolute quality
best, Rich
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Not wishing to go too far off topic but I ended up in The Balaka last night. Now the Balaka is an institution in Dundee, having been there since the 1970s. We were sitting there reflecting as to how there's still a lot of the same staff and they looked old back then!
Anyway - NIS is not really a local dish but due to thinking about Dajorca's thread I ordered a Punjabi Masala and in my mind compared it with the NIS. The NIS is truly a much richer and more complex dish. The Punjabi Masala is much more like a pimped up Bhuna. So this afternoon I am going to have another go at the PM and see if I can come close to what I tasted last night. The NIS I have to say (I know Curryhell has heard this before!) is a true classic and if you haven't tried CH's recipe then give it a go.
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Not wishing to go too far off topic but I ended up in The Balaka last night. Now the Balaka is an institution in Dundee, having been there since the 1970s. We were sitting there reflecting as to how there's still a lot of the same staff and they looked old back then!
Why does that thought seem to be familiar??;D. Think it's a sign of getting old older SL :(
Anyway - NIS is not really a local dish but due to thinking about Dajorca's thread I ordered a Punjabi Masala and in my mind compared it with the NIS. The NIS is truly a much richer and more complex dish. The Punjabi Masala is much more like a pimped up Bhuna. So this afternoon I am going to have another go at the PM and see if I can come close to what I tasted last night.
Look forward to trying this dish once you're happy with it Steve. I think the NIS is also a bhuna based dish with a few added extras to give it its distinctive flavour.
The NIS I have to say (I know Curryhell has heard this before!) is a true classic and if you haven't tried CH's recipe then give it a go.
I think you will enjoy this different version equally as much SL. I will try to post the recipe in the next day or so once my proof reader has finished with it ;D
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Look very good CH, I must confess though, I had never heard of NIS before now. I shall be looking to see if I can find it locally.
Cheers,
Malc.
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Look very good CH, I must confess though, I had never heard of NIS before now. I shall be looking to see if I can find it locally.
Cheers,
Malc.
May be a regional thing Axe. I thought it was unique to my local BIR but as my local TA does it as well it obviously features on some other BIR and TA menus as well. Definitely worth the effort though, even just for a change :D
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Before reading this thread, I'd never heard of "NIS" and I still have virtually no idea. What is it please? An abbreviation or what?
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Before reading this thread, I'd never heard of "NIS" and I still have virtually no idea. What is it please? An abbreviation or what?
See here George.
http://www.curry-recipes.co.uk/curry/index.php?topic=8213.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8213.0)
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Curryhell,that looks the business!!!! If I didn't know better I would say that is a NIS you have ordered from the Elachi!! I take it that is the one you are trying to emulate.Although I love the one from the Spices Restaurant there is something unique about the Elachi one,very addictive indeed.Haven't had one for a while but you've got my tastebuds going for sure!! Any chance you can share the recipe?? I'm thinking of doing another curryfeast this weekend and this is one dish I would like to put on the menu.
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Before reading this thread, I'd never heard of "NIS" and I still have virtually no idea. What is it please? An abbreviation or what?
See here George.
http://www.curry-recipes.co.uk/curry/index.php?topic=8213.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8213.0)
Many thanks. Your glossary is/was a very good idea. Are the three words "Noth Indian Special" often found on restaurant menus, then?
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Curryhell,that looks the business!!!! If I didn't know better I would say that is a NIS you have ordered from the Elachi!! I take it that is the one you are trying to emulate.Although I love the one from the Spices Restaurant there is something unique about the Elachi one,very addictive indeed.Haven't had one for a while but you've got my tastebuds going for sure!! Any chance you can share the recipe?? I'm thinking of doing another curryfeast this weekend and this is one dish I would like to put on the menu.
Totally agree jb on how tasty and addictive the Elaichi version is. And the portion size is excellent. One TA does me two day. I only have to supplement the poppadums ;D The Elaichi one has more pronounced tandoori flavours than Spices and the proponderance of onions is so obvious (but not spicey onions though :o). I like them both :P I have some more work to do on Spices recipe from your comments when you did your last curry fest. I need to do a side by side comparison. Trouble is Spice's can vary quite a bit visit to visit ??? PM'd you the pre-proofed version. Will be adding a few side by side tasting notes for this version very shortly ;D
Not sure how widespread this dish is. I know you've had this in a restaurant in Commercial Road in the east end but have you seen it anywhere else?
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Have just done a side by side comparison with my deliberate left overs from last night versus those from my local TA on Friday. In looks they are identical I believe. Check the pics below. I am struggling to detect any difference in the smell either in spite of getting right up close to it ;D. The Elaichi maybe has a slightly stronger tandoori spice smell. Tastewise the elaichi version has a hint of chilli earthiness to it (which I would expect as I asked for it phall strength) and has a slightly stronger garlic background flavour. The version I cooked was only vindaloo with 3 tsps of chilli powder and I don
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Looks spot on to me,bloomin' marvelous in fact.This will be on my menu this weekend.I've actually ordered a catering version of Patak's Tandoori paste,I'm intrigued as to whether there is any difference to this and the small jars you can buy in the supermarket,maybe there is and this is the extra tandoori smell you can detect?? I'll let everyone know how I get on.
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Looks spot on to me,bloomin' marvelous in fact.This will be on my menu this weekend.I've actually ordered a catering version of Patak's Tandoori paste,I'm intrigued as to whether there is any difference to this and the small jars you can buy in the supermarket,maybe there is and this is the extra tandoori smell you can detect?? I'll let everyone know how I get on.
I must admit jb that i was gobsmacked when i tucked into it last night. I thought it was straight from the Elaichi. Even the residue on the empty plate this morning looked the same :o. Sad, are'nt I?? I hope that the commercial size tubs of paste are no different as all three won't all fit in the fridge :(. Look forward to your report on the dish :D. Maybe they just added a chef's spoon of masala sauce rather than what i added ;) I'll post the recipe tomorrow :D
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Before reading this thread, I'd never heard of "NIS" and I still have virtually no idea. What is it please? An abbreviation or what?
See here George.
http://www.curry-recipes.co.uk/curry/index.php?topic=8213.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=8213.0)
Many thanks. Your glossary is/was a very good idea. Are the three words "Noth Indian Special" often found on restaurant menus, then?
I've no idea George, not around this way as far as i know. I added it because it was being used in the forum quite regularly.
KFC Kerala Fish Curry
I think the Colonel will be sending some of his good ol' boys round to discus this ... !
Couldn't help slipping that one in Phil ;D
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Looks spot on to me,bloomin' marvelous in fact.This will be on my menu this weekend.I've actually ordered a catering version of Patak's Tandoori paste,I'm intrigued as to whether there is any difference to this and the small jars you can buy in the supermarket,maybe there is and this is the extra tandoori smell you can detect?? I'll let everyone know how I get on.
I must admit jb that i was gobsmacked when i tucked into it last night. I thought it was straight from the Elaichi. Even the residue on the empty plate this morning looked the same :o. Sad, are'nt I?? I hope that the commercial size tubs of paste are no different as all three won't all fit in the fridge :(. Look forward to your report on the dish :D. Maybe they just added a chef's spoon of masala sauce rather than what i added ;) I'll post the recipe tomorrow :D
No mate not sad at all that's something I'd probobly do.I'm always sitting there slowly picking through curries or closely examining them...All I get from the Wife is "Just eat it can't you!!" Incidently she's got so fed up with our fridge being full up with curries,gravy etc I've now actually gone and brought another fridge,so that's where all my stuff is heading now. I'm off to get some tamarind sauce today,I have a question re the massala sauce.Just wondered why you don't use the Zaal version instead of the one you posted??? I know CT's version is a lot easier but I've always assumed these uncooked ones may be a bit tart??? Could be totally wrong though I'll give it a go.
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No mate not sad at all that's something I'd probobly do.I'm always sitting there slowly picking through curries or closely examining them...All I get from the Wife is "Just eat it can't you!!" Incidently she's got so fed up with our fridge being full up with curries,gravy etc I've now actually gone and brought another fridge,so that's where all my stuff is heading now. I'm off to get some tamarind sauce today,I have a question re the massala sauce.Just wondered why you don't use the Zaal version instead of the one you posted??? I know CT's version is a lot easier but I've always assumed these uncooked ones may be a bit tart??? Could be totally wrong though I'll give it a go.
So it isn't just me that does it then ;D ;D. I think one or two other curry addicts have a curry fridge as well. It's ok for me because i have the fridge all to myself :D I do intend to make up Az's masala sauce so i can try the roshni and have instant chicken tikka masala in the fridge for whenever i need to make it. But CTM isn't my cup of tea so don't make it that often. Az's sauce is quite sweet given the sugar, almond powder and coconut powder. I don't detect any of those flavours in the Elaichi NIS. It's much more of a savoury taste so that's why i opted for a traditional masala sauce. You're quite right about it being tart if you try it on its own but then again you only add it in small quantities to a dish. That's the reason i didn't rush straight in with a chef's spoon of the stuff when i cooked the dish on Saturday :D Very pleased with the results and intend adding a bit to my next jalfrezi ::) Good luck with the dish.
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I've no idea George, not around this way as far as i know. I added it because it was being used in the forum quite regularly.
I just searched for "North Indian Special" on google and it doesn't bring up much in terms of inclusions on restaurant menus. Here's one, but it's describing a category of dishes:
http://monsoonindiancuisine.co.uk/menu.php?cid=10&#skiptolist (http://monsoonindiancuisine.co.uk/menu.php?cid=10&#skiptolist)
I suggest it's anti-social and bad news to be using so many acronyms. I use a few like BIR and member names like CA, but if I'm confused by "NIS", I don't think it bodes well for occasional visitors, newbies and lots of others. I fear it could lead them to think the forum is a bit of a closed shop and not such a friendly place. I suggest we reduce the use of acronyms.
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I suggest it's anti-social and bad news to be using so many acronyms. I use a few like BIR and member names like CA, but if I'm confused by "NIS", I don't think it bodes well for occasional visitors, newbies and lots of others. I fear it could lead them to think the forum is a bit of a closed shop and not such a friendly place. I suggest we reduce the use of acronyms.
This was one of the reasons why i started the list. There were a few which i didn't have a clue! I searched google and this forum and found nothing. Maybe common sense to some but was beyond me. :o Was never any good at crosswords ;)
I spent a couple of hours scouring the forum and gathering all the acronyms i could find to put them into one list for all members, present and new.
I blame the americans. Team GB, tut tut tut ::)
Frank. ;)
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I spent a couple of hours scouring the forum and gathering all the acronyms i could find to put them into one list for all members, present and new.
It would be good if there was an obvious link - ever present - to bring up your very useful list.