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Messages - ivangough

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1
Madras / Re: THE ULTIMATE MADRAS - RESULT CRACKED IT!!!
« on: June 01, 2015, 09:31 AM »
Going to cook this on the weekend for some friends. Quick question, what is lemon dressing? Also could I do this with Prawns?

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BIR Main Dishes Chat / Dinner Party help..
« on: September 19, 2012, 04:04 AM »
Heya cr0 crew..

I'm after a little help! I cook a lot of curry and am known amongst my mates as a bit of a guru in this area. Having cooked a lot of traditional curries for friends in the past, I'm looking to up the ante at my next curry dinner party. I'll have 16 guests including a couple of vegetarians., and I will be cooking around 8-9 curries, plus making raita, chutneys, kachumber, poppadums, etc..

So I'm after some advice on the dishes I should include.. ie: what are your personal faves from the site? I'll want several veg curries, dal, prawn, lamb and/or beef, chicken, and pork, ranging from mild to medium with one hot vindaloo. (My favourite..) Oh and I'm from Australia so AIR curry suggestions are most welcome, as are BIR curries..

Thanks!

3
Curry Base Chat / Re: Concentrated base Gravy?
« on: June 09, 2011, 12:42 AM »
I've had curry in many Australian cities, and a few UK places. They're different, and what you prefer would likely depend on where you're from and what you're used to. I like both styles, and have had good and bad meals in both countries. Sydney for example, has never won me over with their curry, yet I've had great curry in both Melbourne and Brisbane. Gaylord in Soho (London) was great, as was one of the places I went to in Leeds. Brick lane however, has held mixed results for me, with 2 good meals and 1 bad so far. Chutney Mary's in Chelsea was a highlight, as was a place in West Drayton, near Heathrow airport. The main difference can be found right here on this site, in the different base sauces. BIR curries use a soupy base and the final dishes tend more towards a sweeter, less spicy flavour. AIR curries use a concentrated base mix with more spices and onions, and the final dishes reflect that. As I've said elsewhere on this forum, the Vindaloo is a perfect example of the differences between the two. BIR Vindaloo is a hotter version of a Madras, and may only have a small amount of vinegar for the tartness. AIR Vindaloo is very tangy, and as Masala Mark has noted, AIR's use a concentrated base plus Vindaloo paste to give it that flavour.

Both different, and if cooked well, both great IMHO..

4
Rogan Josh / Re: Aussie IR Lesson - Rogan Josh
« on: June 08, 2011, 01:28 AM »
Hey Mark..

I'm going to make a Lamb Rogan Josh today and have 2 questions.. Do you have any updates on your "Onion Gravy" recipe? Also can you hare a pre-cooked Lamb recipe to use with it..

Cheers and thanks
Ivan.

5
Vindaloo / Re: Aussie IR Lesson - Beef Vindaloo
« on: December 17, 2010, 12:47 AM »
I cannot find Lashan Vindaloo Paste anywhere on the net.. Where do you buy it from?

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Vindaloo / Re: Aussie IR Lesson - Beef Vindaloo
« on: December 12, 2010, 12:39 AM »
Hey Mark..
I'm from Melbourne, and really appreciate the work you've done with your posts. I too had an Indian chef teach me some tricks a few years ago, and when he mentioned 3 different sauces, I was unsure how they were used. Not any more!

Vindaloo is my favourite curry, and after tasting it in several countries, including Britain on quite a few occasions, I have noticed a difference. BIR Vindaloo is (often but not always) just a standard curry only hotter. AIR Vindaloo, as you've noted, has a more distinct Vinegar flavour and "tart-ness", for want of a better word. When I probed the chef a few years back for Vindaloo tips, he told me that at his restaurant, and indeed most AIR's, they used a pre bought paste in it as you mentioned. No mention of Vinegar though. Anyway I will give this dish a go this week, and report back.

Thanks again!

7
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: An ALL NEW curry base from Australia..
« on: May 07, 2008, 01:25 PM »
I just finished making this base again. Some tips..

I pureed the onion mix in a food processor, using one ladle full of mix at a time. I added some of the sieved onion liquid to loosen it up and help the food processor a bit. There should be no lumps in this, so if you have lumps, puree it again.

I'm now going to make some Vindaloo with this, so I'll let you know how I go. Cheers.

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: An ALL NEW curry base from Australia..
« on: May 07, 2008, 01:51 AM »
No there's no lumps if you make it right. Just make sure you puree the mix for ages to get it smooth.

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: An ALL NEW curry base from Australia..
« on: May 06, 2008, 10:41 AM »
I'm making some base now actually. Can anyone recommend me the best recipes to turn the base into some Vindaloo, and some Madras.

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Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: An ALL NEW curry base from Australia..
« on: May 05, 2008, 12:32 AM »
That's 45 minutes Bobby. I can't remember why he seived the onion mix, but I'd definately keep the liquid and add it to the pot as required to keep the base from getting too dry. Mind you, his base was quite thick when we finished it.

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