Hi everyone,

We are Tim and Janey from Tadcaster North Yorkshire and are new to this great forum.

We have enjoyed making are own curries for many years now and grow our own chillies which we use in making many different types of curry.

We have just tried making CA'S onion bhajis and puris and have to say they were absolutely gorgeous, these went with Janeys own version of a chicken vindaloo this time without the potatoes.
Hopefully pics below.

Hello Tim and Janey, welcome to the forum.

They look great; I hope they tasted as good as they looked!

 Welcome to the site. enjoy 

Pics from a phone I assume as colour is a bit off but Im sure spot on and tasty in reality

kind regards

paul

Hi Artistpaul and vindaloo-crazy,

Thank you for the replys, the curry was very hot but delicious 8 Naga jolokia chillies in it.

The puris and onion bajis were delicious also will definately be making them again.

Cheers,

Tim and Janey.

Welcome Tim and Janey,

Great start on the forum, especially providing pics aswell.  Looking forward to your future post's.

Ray

Quote from: Tim2105 on September 25, 2010, 04:32 PM
8 Naga jolokia chillies in it.

How many is that per person?

hi and welcome to the forum! your chicken naga jolokia looks fab well thats what i would call it. well it does not have any potato, i love a vindaloo very hot and so does my wife, actually doing a chicken tikka and baby mushroom vindaloo tonight and have a vindaloo most nights of the week but the tikka is a treat

whats your recipe for your vindaloo apart from adding 8 chillies from the depths of hell lol! oh and hows base?
kind regards
gary

ps enjoy your stay on the best cury website anywhere in the know universe ;D

Hi  Tim and Janey
I had a naga chicken curry from my local TA recently, its was awsome!, i love the hot stuff.
Im sure your gunna love this site, plenty of recipes and tips and members are very committed to achieving and improving that BIR flavour. ATB Fishy

Hi Ramirez, Fishy and Parker21,

Thank you for the replies and kind words.

Ramirez 6 of the chillies were blitzed with the onions, garlic, ginger and tomatoes the other 2 were slit and put in the curry. It was very hot but a nice hot if you know what I mean lol.

Gary,
Janey is the specialist on the Vindaloo front and she likes to try different things each time hence no potatoes and added mushrooms. She also added coconut milk which makes it very rich and creamy.
Janey is making a lamb vindaloo (NAGA) lol with potatoes tomorrow so I will put some pics and the recipe on here when it is done. The base recipe is from The Curry Book by Laxmi Khurana, Asha Naran and Shelina Jetha published by Clarion, it is a very good book and just one in very many we have.

I will also put a very good pilau rice recipe on I use from the Aagrah restaurant cook book, it is the best we have made and comes out perfect every time (my speciality lol)

Cheers
Tim and Janey

Hi Guys,

As promised a pic of Janeys Lamb Vindaloo Naga and the Mushroom pilau along with popadums and puris.

Janey made the vindaloo naga as follows.

2 large onions chopped
1 tbsp ginger puree
1 tbsp garlic puree
8 naga chillies chopped
All the above cooked until softened and then blended to a paste and the following added.
2 tsp chillie powder
2 tsp garam masala
2 tsp turmeric powder
1 tsp garlic powder
1 tsp ginger powder
3 tsp tomatoe puree
2 tsp salt
300 ml coconut milk
2 whole 7 pot chillies slit
2 whole black pearl chillies slit
1 lb of dicedlamb
3 medium potatoes diced
1 tsp nutmeg

The onion puree was put back in pan and all dry spices added and cooked on low heat for 5 - 10 mins. Added coconut milk, lamb, potatoes and whole chillies cooked on hob for 20 mins then covered and placed in oven at 180 c and left for 2 hours until oil rises to top.

Needles to say it was absolutely gorgeous and very very hot.

I will put the mushroom pilau recipe on the correct forum listing later.

Cheers

Tim and Janey.