Does a curry need to look good.

A mate BIR Chef, cooked this Green Herb Curry in my kitchen.
Took him a couple of hours, while I was working upstairs.
I didn't get a detailed recipe, as I was too busy,
but loads of fresh greens and fresh chillis + curry cut Sheep (Ewe).

Suppose it could be tagged as a Traditional Lamb Saag dish or Hariyali.

Very Tasty spicy hot! But not that good of a looker IMO.

a couple of iPhone snaps

in the pan


on the plate


Any thoughts  ;D
cheers Chewy
p.s. These type of curries do keep you regular ;D

A more muted version of the apple green Gurkhali Kukhura that I once ordered in Fleet.  The colour was a complete turn-off.
** Phil.

Perfectly fine looking dish in my opinion, given the ingredients. Although I am psychologically predisposed to think that it'll be a hot one as I sort of expect lots of green chilli heat.

Be surprised with green chilli heat on a long traditional cook SS
They tend to mellow out in heat and give up there flavour to the sauce.

Although my spice levels are higher than most, I'd say this curry was only in-between Madras
and Vindaloo heat strength, but of course, with a different chilli taste to red powders.

When I eat with staff, they often have raw green chillis on the side, to munch on and spice up their meal.

Anyhoo, back to BIR today, Garabi on the boil as I type.

cheers Chewy

Love fresh green chillies chopped up and sprinkled on top of a curry - really fresh, zingy taste! Nothing like it!

I've got to say it's not the most appealing looking curry and isn't easy on the eyes.  But as we all know, it's amazing how something so unappealing can taste absolutely superb.  I've had a few and really enjoyed.  Obviously, they've all been traditional of course  :

Looks perfectly edible to me.  I once received a Facebook comment that one of my curries looked like to contents of a blocked drain and on reflection I had to agree!

Looks great to me

One of my favourite traditional currys is Sarson ka Saag, - Mustard leaves and Spinach curry, which looks like goose plop, but tastes great!

Gary

I've made a few of these Hariyali dishes, and I recommend holding back some of the herbs, and spinach (if it's young enough) and adding at the end. This will make the green a bit less grey.

Still tastes excellent either way.

I froze a portion of this that I made for a family do and nobody touched it, not suprising really as we'd cooked twice as much as usual, and bought starters from the Sri Lanki's. Anyway I defrosted it and ate it the other week, it was delicious, much better than I remember it tasting originally. I know this is common with a lot of food, but this was something else.

Looks like a perfectly spiffing Saag to me Chewy..

Nice job as always mate  ;D