LOL, I'm with Bobby on this one!!!! ;D
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#2
Tandoori and Tikka / Re: Chicken Tikka/Tandoori (Illustrated!)
January 02, 2008, 05:16 PM
The pictures above seem to be red-"X"d for me....
Andy
Andy
#3
Madras / Re: CA's Chicken Phal, Vindaloo, Madras and Curry (Illustrated!)
January 01, 2008, 05:50 PM
Two thumbs up for this recipe!!!!!!!
Thank you so much for letting me know how it's done!
Andy
PS
Yes, I have overcome my initial "YUK, Disgusting" failure btw ;D
Thank you so much for letting me know how it's done!
Andy
PS
Yes, I have overcome my initial "YUK, Disgusting" failure btw ;D
#4
Korma / Re: Chicken korma
January 01, 2008, 05:47 PM
Sorry George, I am new to this forum & still finding my way around.... I have only seen one MarkJ base and assumed you used that one!
My bad (as the yanks would say) :
I ordered "the" book the other day: "The Curry Secret" by Kris Dhillon & I see her curry sauce uses.... 1 tin of Tomatoes... Her base is the only one detailed in her book and is used throughout for all recipes that call for a curry sauce (base).
To me, a tin of Toms in a base does provide quite a dominant flavour and for that reason alone I was thinking that a base that called for the use of this much toms would therefore not be used for Korma.
However, what is a "Korma": Slowly braised dishes often featuring yoghurt.
No mention therefore of any Tomatoness or indeed heat! In otherwords, my aversion to use tomatoes is just a matter of my personal taste....
If you think that is a lot of lemon juice then perhaps it may be so... experiment then if I were you perhaps and don't just bung the whole lot in?
Andy
My bad (as the yanks would say) :
I ordered "the" book the other day: "The Curry Secret" by Kris Dhillon & I see her curry sauce uses.... 1 tin of Tomatoes... Her base is the only one detailed in her book and is used throughout for all recipes that call for a curry sauce (base).
To me, a tin of Toms in a base does provide quite a dominant flavour and for that reason alone I was thinking that a base that called for the use of this much toms would therefore not be used for Korma.
However, what is a "Korma": Slowly braised dishes often featuring yoghurt.
No mention therefore of any Tomatoness or indeed heat! In otherwords, my aversion to use tomatoes is just a matter of my personal taste....
If you think that is a lot of lemon juice then perhaps it may be so... experiment then if I were you perhaps and don't just bung the whole lot in?
Andy
#5
Lets Talk Curry / Re: YUCK! Disgusting!
December 31, 2007, 03:46 PM
See your thread George...
Andy
Andy
#6
Korma / Re: Chicken korma
December 31, 2007, 03:45 PM
Hello George...
This is how I created a Korma.... Pretty bloody simple really!
Korma (For 2 persons)
Garlic Paste, Creamed Coconut (1? length cut from the block), Ground Almonds ? 1 tbsp, Flaked Almonds, Sunflower oil ? 3 tbsp, Lemon Juice ? 1 tsp, Double cream ? 2 tbsp. Water.
Black Pepper ? 1/4 tsp, Garam Masala? 1 tsp, Ginger ? 1 tsp, Coriander ? 1 tsp.
Base made from this thread:
https://curry-recipes.co.uk/curry/index.php?topic=674.0
Pre-cooked chicken
Oil ? 4 tbsp, 1? depth of boiled water.
cinnamon stick ? 1?, Cloves ? 6, Crushed Green Cardamom pods ? 3, Bay leaves - 2, Turmeric ? 1 tsp, Curry Powder ? 1tsp Lemon Juice ? 1 tsp, Garlic Paste - 1 tbsp, Yoghurt ? 2 tbsp.
Gently fry spices for about 1 min and then simply bung everything in a saucepan, bring to the boil & add Chickem (up to 1Kg), cooked covered for 20mins.
Method:
Gently fry garlic for about 1 min, add spices and some water cook for another min & then everything else, stir until creamed coconut melts then finally stir in the base & pre-cooked chicken.
Notes
I did not use condensed milk. I have no comment on this as I have never tried it. You may want to add Methi Leaves to cut down on the next day's wind... (ahem). :-X
I also see that MarkJ's curry base on the whole differs from the one I used for my Korma i.e Darth's BIR recipe in so much as MarkJ's uses a full tin of chopped tomatoes and Darths does not: I personally would not have said that a Korma would have had any tomatoes in it (be it in the base or otherwise). Hell, I could be wrong as I have not actually tried MarkJ's base to make a Korma, I am just speaking from general (pre cr0) experiences.
I would of course say that MarkJ's base is definately suited for a Tomato Khorma dish.
I eagerly await educating! ;D
This is how I created a Korma.... Pretty bloody simple really!
Korma (For 2 persons)
Garlic Paste, Creamed Coconut (1? length cut from the block), Ground Almonds ? 1 tbsp, Flaked Almonds, Sunflower oil ? 3 tbsp, Lemon Juice ? 1 tsp, Double cream ? 2 tbsp. Water.
Black Pepper ? 1/4 tsp, Garam Masala? 1 tsp, Ginger ? 1 tsp, Coriander ? 1 tsp.
Base made from this thread:
https://curry-recipes.co.uk/curry/index.php?topic=674.0
Pre-cooked chicken
Oil ? 4 tbsp, 1? depth of boiled water.
cinnamon stick ? 1?, Cloves ? 6, Crushed Green Cardamom pods ? 3, Bay leaves - 2, Turmeric ? 1 tsp, Curry Powder ? 1tsp Lemon Juice ? 1 tsp, Garlic Paste - 1 tbsp, Yoghurt ? 2 tbsp.
Gently fry spices for about 1 min and then simply bung everything in a saucepan, bring to the boil & add Chickem (up to 1Kg), cooked covered for 20mins.
Method:
Gently fry garlic for about 1 min, add spices and some water cook for another min & then everything else, stir until creamed coconut melts then finally stir in the base & pre-cooked chicken.
Notes
I did not use condensed milk. I have no comment on this as I have never tried it. You may want to add Methi Leaves to cut down on the next day's wind... (ahem). :-X
I also see that MarkJ's curry base on the whole differs from the one I used for my Korma i.e Darth's BIR recipe in so much as MarkJ's uses a full tin of chopped tomatoes and Darths does not: I personally would not have said that a Korma would have had any tomatoes in it (be it in the base or otherwise). Hell, I could be wrong as I have not actually tried MarkJ's base to make a Korma, I am just speaking from general (pre cr0) experiences.
I would of course say that MarkJ's base is definately suited for a Tomato Khorma dish.
I eagerly await educating! ;D
#7
Lets Talk Curry / Re: Not to be missed, 11th Dec - Ramsey sorts out Nottingham Indian Restaurant !
December 31, 2007, 01:05 PM
Yep, sorry it's a bit blurred but this is not a photo, this is a capture from an AVI (& because the image is moving it will be slightly blurred to some extent). This is the best, least blurred image that I could capture....
Andy
Andy
#8
Lets Talk Curry / Re: Not to be missed, 11th Dec - Ramsey sorts out Nottingham Indian Restaurant !
December 30, 2007, 07:23 PM
Yes to the Black Cardamom, you're the 2nd person to spot that.
The one on the far right has been ID'd as mace by haldi, & a Google image search confirms that it does look very similar so Mace it is I reckon!
Their Hyderadad Lamb Korma went something like:
Shed load of thinly sliced onions (Spanish as far as I could tell) frying away in loads of oil (colouration of Sunflower oil) - absolutely swimming in the oil. Then that tray of spices got chucked in & stirred about followed by lamb, literally "slow cooked on the bone" (for I guess about 10 to 20 mins).
Chilli Powder, Turmeric & salt was then added followed by a huge slab of Garlic & Ginger paste. It was then cooked for 1/2 hour before serving.
Viola! Hyderadad Lamb Korma. If you can, watch that episode.... Observations & comments please!
Andy
The one on the far right has been ID'd as mace by haldi, & a Google image search confirms that it does look very similar so Mace it is I reckon!
Their Hyderadad Lamb Korma went something like:
Shed load of thinly sliced onions (Spanish as far as I could tell) frying away in loads of oil (colouration of Sunflower oil) - absolutely swimming in the oil. Then that tray of spices got chucked in & stirred about followed by lamb, literally "slow cooked on the bone" (for I guess about 10 to 20 mins).
Chilli Powder, Turmeric & salt was then added followed by a huge slab of Garlic & Ginger paste. It was then cooked for 1/2 hour before serving.
Viola! Hyderadad Lamb Korma. If you can, watch that episode.... Observations & comments please!
Andy
#9
Spices / Name the Spices!
December 30, 2007, 03:12 PM
Name the spices!!!
Picture taken from Ramsays Kitchen Nightmares for the Curry Lounge Episode.
Recipe is part of a Hyderadad Lamb Korma.
Left to right:
1: Dunno!
2: Cloves
3: Green Cardamon
4: Dunno! (root ginger perhaps??)
Cheers,
Andy
Picture taken from Ramsays Kitchen Nightmares for the Curry Lounge Episode.
Recipe is part of a Hyderadad Lamb Korma.
Left to right:
1: Dunno!
2: Cloves
3: Green Cardamon
4: Dunno! (root ginger perhaps??)
Cheers,
Andy
#10
Lets Talk Curry / Re: Not to be missed, 11th Dec - Ramsey sorts out Nottingham Indian Restaurant !
December 30, 2007, 03:10 PM
Name the spices!!!
Picture taken from Ramsays Kitchen Nightmares for the Curry Lounge Episode.
Recipe is part of a Hyderadad Lamb Korma.
Left to right:
1: Dunno!
2: Cloves
3: Green Cardamon
4: Dunno! (root ginger perhaps??)
Cheers,
Andy
Picture taken from Ramsays Kitchen Nightmares for the Curry Lounge Episode.
Recipe is part of a Hyderadad Lamb Korma.
Left to right:
1: Dunno!
2: Cloves
3: Green Cardamon
4: Dunno! (root ginger perhaps??)
Cheers,
Andy