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Messages - chillihead

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1
Lets Talk Curry / Re: How many currys
« on: January 09, 2006, 09:17 PM »
I usually have 2 take away curries a week plus 1 home made curry... not including a Chinese curry a week  ;D

2
Lets Talk Curry / Re: Have a MERRY LITTLE CHRISTMAS
« on: December 24, 2005, 10:19 PM »
Happy Christmas all....ive made a KD base and Dabari rice tonight both for freezing so many curries over the Christmas break!  :P

3
Lets Talk Curry / Re: Been to my local takeaway
« on: October 06, 2005, 06:35 PM »
Yup I personally think it was garlic power at the beginning as it was not coconut as i could see their tub of coconut and you dont get that in a madras (it certainly didnt taste of coconut). It wouldnt have been salt as you dont tend to add salt in oil when you begin cooking a curry. It would make sense to me that they used garlic powder as its easy & also cheap. I will definetly ask the next time I go to get a curry from them.
I also think it was ghee or butter at the end as they usually add ghee or butter to naan's at the end of cooking too to give them shine and a small boost in taste, but I will have to observe more closely next time to make sure.
I will probably going again tomorrow night if i can resist going again tonight so I will try to make more observations.

When I was there, the takeaway was empty so the chef's were cooking chicken. I can only assume they were making chicken tikka but I thought chicken tikka was just marinaded and then squewered and then cooked in the tandoor. They had a smaller pot on the heat next to the curry base pot in which he put some spices and tomatos and then added fresh chicken. I didnt get to see much of what happened next as my curry was made and I left but i was left wondering what the hell were they doing with that chicken because all of the chicken tikka I have had has been cooked on the tandoor on skewers. Maybe they semi cook it first with marinade before putting it on the skewers to finish in the tandoor. Any ideas anyone?

4
Lets Talk Curry / Been to my local takeaway
« on: October 05, 2005, 10:44 PM »
Hi all,

Before I start i am no where near as experienced as some of you guys with this but I am trying to make some effort in helping to find out how to make a perfect curry from home. Usually I order my takeaways over the phone and get them delivered from the same takeaway in my area and believe me they are absolutely gorgeous! The past few times however I have made the effort to walk to my takeaway (its only half a mile away) to order myself. The good thing is that behind the counter is the actual kitchen so you can see your curry being made when you are there but not close up to identify each ingrediant.
It amazes me how simple they actually make your curry. I ordered a Chicken tikka madras as usual and this is what i witnesed. Im sorry this is vague but I can improve on this the more times I go to get a curry.

The chef took a frying pan and put in maybe half a ladle of oil into the pan. He then added what looks like "white powder", im guessing it was garlic powder and not fenugreek. He then added the pre-cooked chicken tikka. He left this for a few seconds and then added 3-4 different spices using his ladle unfortunately I could not tell what these were but I will ask the question next time. He then left the pan for a couple of minutes before adding 1.5 to 2 ladles of curry gravy. He again left this cooking on high heat for 2-3 minutes. At the very end he added another ingrediant which looked to me like solid gee (it couldnt of been garlic or ginger but it certainly looked buttery). As soon as this was added he stired the curry, added fresh coriander and then served it up in a takeaway plastic tub). The curry was gorgeous as always.

The chef hardly spent any time at all making this curry and this is what I want to acheive. I believe the main effort in making a curry is preparing the gravy, the curry itself can be made in no time at all (with pre-cooked meat).

I will be ordering another curry this weekend so I will try to find out the spices. Im tempted sneaking a camcorder into the resteraunt to film it ;)

Has anyone added a small lump of gee to their curry at the end, maybe this is something worth trying?

5
Vindaloo / Re: MY 99.9% Clone (Vindalloo)
« on: October 03, 2005, 09:29 PM »
I will have a go at the Madras one later this week as Madras is normally my favourite curry :D. I will let you know how I get on. I would make one tonight but i had a curry Friday, Sat and Sunday so I better take a day off ;)

6
Vindaloo / Re: MY 99.9% Clone (Vindalloo)
« on: October 03, 2005, 06:41 PM »
Thanks Pete, you beat me too it, I have just resised the original pics :)

Quote
Is the chicken cooked with my method ?

Yes Darth, i boiled the chicken like your method with a little added tumeric :)


7
Vindaloo / Re: MY 99.9% Clone (Vindalloo)
« on: October 02, 2005, 11:13 PM »
does it look greeny? im sure its just my eyes.. anyway its the 2nd time I made this recipe and its much better than last night, it tastes great and I have loads of the base and the curry left in my freezer (sorry about the big pics, too many stella's and too much hard work to shrink the pics!) :D

8
Vindaloo / Re: MY 99.9% Clone (Vindalloo)
« on: October 02, 2005, 11:11 PM »



9
British Indian Restaurant Recipe Requests / Samosas
« on: October 02, 2005, 09:55 PM »
Hi all,

Does anyone have a really nice BIR recipe for lamb or chicken tikka samosas?

Thanks

10
Vindaloo / Re: MY 99.9% Clone (Vindalloo)
« on: October 02, 2005, 09:36 PM »
Thanks Pete but i think it was just the lighting in the kitchen. I have some new batteries for my digi camera and I am doing another vindaloo in a moment so I will take a picture and upload :)

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