Thanks guys,
In the end I just put in a tin of Mango puree and also some desicated coconut along with the DF curry base I had made previously. I made two different curries one really hot and the other not so hot. I cooked chicken and prawns to give it a bit of variety.
At the time I was thinking what the hell am i doing but just went with the flow of my taste buds and it turned out to be very popular and there were empty plates all round.

I'm surprised its not something we see a bit more often.

I would recomend something similar.

thanks
Tripper   

Hello,
I am suppose to be cooking dinner for some friends tonight and as I have some of DF's curry base left in the freezer I decided to use this up. I normally make a Jalfrezi or madras with the sauce but this time I want to do something a bit different.
Has anyone tried using Mango with their base sauces, or maybe even with some coconut milk mixed in for a for some extra taste.
My plan was to use the curry base to fry up with some oil, add some more spices similar to that of a Madras and then for the rest of the sauce add in some Mango puree and coconut milk or concentrate aswell as my curry base.
Any suggestions or tips please if anyone has tried before
thanks
Tripper
:

Sorry posted same picture twice here there pic of the Madras

Here are some of the pics of my Base curry, cooking then blended
I then used the base curry to make a madras and a jalfezi. Have to admit that the feedback from My mates was pretty good, they thought there was very little dofference between mine and the curry they had from a BIR.....which seems a bit of a result.
I'll use the rest of the base which I made towards a chicken delhi.
Enjoy the pics

Quote from: Yellow Fingers on September 22, 2006, 04:10 PM

I'd be a bit careful with pestle and mortars of unknown origin. I have a large domestic P&M in which I grind all manner of hugely toxic substances. I really wouldn't want to be the one to try a meal cooked using ingredients ground in it, even after a good wash. Just a thought.

YF
[/quote]


I use one at work to crush up a lot of the raw materials we have in to do Melting point tests on, never really thought of any one at home using them for something other than cooking. What sort of toxic stuff would you use at home. We use a range of very toxic Anhydrides and Isocyanates which I really wouldn't want to start putting anywhere near my food( although I am probably immune to them now).

That sounds interesting, we have an HPLC machine at work, I might give that a go. Although it would be much more fun running the Scollville test on people watching them squirm with the heat. I'll have to give it a go with the Chillis from my plant see how hot they are. they seem pretty hot but not up there with the Scotch bonnets and Habanero's.

Thanks for the post.

Back on the menu at last!!!

They have put the Delhi back on the menu now at the takeaway but it is nowhere near as nice as it was originally. It seems to have lost its pale appearance and darkened off somewhat to a browny red colour. Not nearly as many chilli's in it and not as much garlic in it. They must have got the new chef to try and come up with something that resembled it, as it was so popular,  which is his variation of the dish. Don't get me wrong it was still a very good dish just not on par and as unusual as the original.
I looked in the description and it was Pistachios nuts and garlic, must have something to do with the nice flavour. Never tried pistachios nuts in curry but have got loads of them at home so will give it a whirl. I will replace them instead of the almonds.
Anyway I am still going to try and recreate the Original Delhi myself. I am making a curry for the lads at work next week so will make it Monday daytime and bring it in for some food whilst on the night shift.
I'll let you know how it goes down and might even take a few pics.
Cheers
Tripp

I would use the spice mix and base that dave3310 used for his recipe as a starter and then work from there. He said that he had posted it previously.
Not too sure at what point to slip those green chillis in the though for maximum effect? I think maybe after I have added the base sauce just before adding the almonds and coconut...any suggestions. I suppose the secret is trying to get as much heat in as possible.

Managed to pick myself up a really good pestle and mortar from the charity shop for only ?3, had a look in kitchen shop and they were more like ?30, really chuffed with that!!

I'll let you know how I get on with the recipe.
Cheers
Tripp

This is a korma recipe I have found, this contains the base sauce and other ingrediants which are in the Delhi. I'll give this a go but try and pep it upa  bit with the chillis and chickin tikka. Maybe the colour was a bit off yellow and I can't remember.

Thanks for dave3310 for the recipe.  from an old post.



Here's one to try......

Here?s a recipe for Chicken Korma.... Personally I?m not a korma fan, but everyone I cook it for
reckons it?s spot on...
Serves One



4 tablespoons Veg Oil
1 clove Garlic (crushed and chopped)
1 teaspoon Spice Mix
3 pinches Salt
1 tablespoon sugar
4 tablespoons Base Sauce
1 tablespoon Coconut Powder
1 tablespoon Ground Almonds
1 portion Chicken (pre cooked)
4 tablespoons Single Cream
0.5 teaspoon Turmeric
Fresh Coriander



1.  Heat oil then add garlic.  When sizzling well add spice mix, salt and sugar.

2.  Stir fry for a few seconds before adding base sauce.

3.  Keep stirring and add the coconut and ground almonds.

4.  Add the cooked chicken and simmer for 2 minutes.

5.  Add the single cream and turmeric and stir well.

6.  When chicken is thoroughly heated through add chopped coriander and serve.

If you look at some of the recipes for a korma a few use the base in recipe along with the a lot of cream and h and h. I know though when i have seen a korma they are most of the time pale in colour. I think a ladle or half a ladle is what i have seen.
I'll have to look at a few recipes.