Author Topic: North Indian Special (vindaloo strength) (read 117,608 times)

curryhell · « **Reply #90 on:** March 11, 2012, 08:12 PM »

Don't get me wrong it was a nice curry but below par to any of the previous NIS's that i've made

. I still can't believe that 1 tsp of tandoori masalla can make such a difference. That coupled with not cooking in the precooked peppers and onions for long enough completed changed the flavour

It's a mistake i won't be making again

ELW · « **Reply #91 on:** March 11, 2012, 08:19 PM »

4 tbsp chilli powder (or more to taste) & 5 fresh

am I reading that right?

curryhell · « **Reply #92 on:** March 11, 2012, 08:25 PM »

Quote from: ELW on March 11, 2012, 08:19 PM
4 tbsp chilli powder (or more to taste) & 5 fresh

am I reading that right?

I do like it hot ELW

. But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have a lot more appeal - only 1 tbs. That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist

.

Salvador Dhali · « **Reply #93 on:** March 12, 2012, 11:41 AM »

Quote from: curryhell on March 11, 2012, 08:25 PM
Quote from: ELW on March 11, 2012, 08:19 PM
4 tbsp chilli powder (or more to taste) & 5 fresh

am I reading that right?
I do like it hot ELW . But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have a lot more appeal - only 1 tbs. That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist .

4tbsp plus 5 fresh chillies! Sheesh! I thought I was a chilli fiend!

Maybe in my youth I could have handled it, but not now. The comparatively mild phal is my limit these days.

But, curryhell, seeing how you apparently have a stomach lining composed entirely from space shuttle re-entry tiles, or perhaps a substance that has yet to be added to the periodic table, perhaps you'd like to try a dish that I created for a crazy mate who likes to chew on nagas for recreational pleasure.

I call it the Murgh Meltdown, which comprises succulent double organic hand reared Poulet de Bresse from the Rh

curryhell · « **Reply #94 on:** March 12, 2012, 05:42 PM »

Quote from: Salvador Dhali on March 12, 2012, 11:41 AM
Quote from: curryhell on March 11, 2012, 08:25 PM
Quote from: ELW on March 11, 2012, 08:19 PM
4 tbsp chilli powder (or more to taste) & 5 fresh

am I reading that right?
I do like it hot ELW . But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have a lot more appeal - only 1 tbs. That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist .

4tbsp plus 5 fresh chillies! Sheesh! I thought I was a chilli fiend!

Maybe in my youth I could have handled it, but not now. The comparatively mild phal is my limit these days.

But, curryhell, seeing how you apparently have a stomach lining composed entirely from space shuttle re-entry tiles, or perhaps a substance that has yet to be added to the periodic table, perhaps you'd like to try a dish that I created for a crazy mate who likes to chew on nagas for recreational pleasure.

I call it the Murgh Meltdown, which comprises succulent double organic hand reared Poulet de Bresse from the Rh

Salvador Dhali · « **Reply #95 on:** March 12, 2012, 06:10 PM »

Quote from: curryhell on March 12, 2012, 05:42 PM
Quote from: Salvador Dhali on March 12, 2012, 11:41 AM
Quote from: curryhell on March 11, 2012, 08:25 PM
Quote from: ELW on March 11, 2012, 08:19 PM
4 tbsp chilli powder (or more to taste) & 5 fresh

am I reading that right?
I do like it hot ELW . But now i know how to get the heat out of the chilli powder using my singeing skills, my final version of the recipe on page 8 of the thread will have a lot more appeal - only 1 tbs. That doesn't stop me adding some fried crushed red chillis for a little bit more poke and an extra little twist .

4tbsp plus 5 fresh chillies! Sheesh! I thought I was a chilli fiend!

Maybe in my youth I could have handled it, but not now. The comparatively mild phal is my limit these days.

But, curryhell, seeing how you apparently have a stomach lining composed entirely from space shuttle re-entry tiles, or perhaps a substance that has yet to be added to the periodic table, perhaps you'd like to try a dish that I created for a crazy mate who likes to chew on nagas for recreational pleasure.

I call it the Murgh Meltdown, which comprises succulent double organic hand reared Poulet de Bresse from the Rh

curryhell · « **Reply #96 on:** March 12, 2012, 06:24 PM »

Quote from: Salvador Dhali on March 12, 2012, 06:10 PM

Sorry curryhell - I made the dish up in your honour just for a bit of fun.

I didn't invent the Mad Dog 44 Magnum Pepper Extract, however. Apparently it puts U.S. Police grade pepper spray into the shade!

Think I'll give it a miss - but I am going to make this North Indian Special. Sounds and looks fantastic....

And i thought it had loads of potential

$:-\$ :

. Mughi Napalm, got kind of a ring to it ;D. Never tried the Mad Dog 44 and there are others similar and one or two hotter still. I find the other two provide more than enough heat when called upon to do so :

. Do give it a try SD. Use the final cut of my recipe on page 8 or 9 of the thread i think but avoid my howler or 2tbs tomato concentrate diluted with 6tbs water. The dish only needs 1-2 tbs of pre-diluted paste. And adjust chilli powder to taste. Look forward to the feedback

ELW · « **Reply #97 on:** March 12, 2012, 08:26 PM »

some of the names of those sauces are brilliant:

Blair's Possible Side Effects
Dave's Insanity Private Reserve (Dave who?)
Blairs 6am, (that must be what time it wears off or is just about to begin)

& my favourite;
Spontaneous Combustion Powder

I'd love to serve the North Indian up on Masterchef

Whandsy · « **Reply #98 on:** March 28, 2012, 05:19 PM »

Not familiar with this dish CH as i usually stick to the old jalfrezi, but i'm gonna give it a whirl tonight as it does look and sound delish!
1 question though, is page 8 of this thread the final draft of this dish

W

curryhell · « **Reply #99 on:** March 28, 2012, 05:28 PM »

Quote from: Whandsy on March 28, 2012, 05:19 PM
Not familiar with this dish CH as i usually stick to the old jalfrezi, but i'm gonna give it a whirl tonight as it does look and sound delish!
1 question though, is page 8 of this thread the final draft of this dish

W

Page 8 is indeed the final draft W. Just beware my mistake on the tomato paste qty. Recipe should read 2 tbs of already diluted tom paste ( 1 part paste to 2 parts water). It could be misinterpreted in the recipe. I have clarified this a little later on in the post on page 9. Hope you enjoy it W. Look forward to feed back and pictures a little later. Out of interest which tandoori masala are you going to use??

Author Topic: North Indian Special (vindaloo strength) (read 117,608 times)

curryhell

Re: North Indian Special (vindaloo strength)

ELW

Re: North Indian Special (vindaloo strength)

curryhell

Re: North Indian Special (vindaloo strength)

Salvador Dhali

Re: North Indian Special (vindaloo strength)

curryhell

Re: North Indian Special (vindaloo strength)

Salvador Dhali

Re: North Indian Special (vindaloo strength)

curryhell

Re: North Indian Special (vindaloo strength)

ELW

Re: North Indian Special (vindaloo strength)

Whandsy

Re: North Indian Special (vindaloo strength)

curryhell

Re: North Indian Special (vindaloo strength)