Author Topic: North Indian Special (vindaloo strength) (read 117,680 times)

Terramamba · « **Reply #110 on:** April 01, 2012, 01:49 PM »

This recipe is brilliant, IMO, scorching hot, depth of flavour and returning to the kitchen I got that wonderful aroma, similar to BIR. Credit to Curryhell for putting together the recipe

Chicken Tikka as per Blade's recipe, chicken left to marinate for 48 hours only because of time/work deadlines. Cooked in the halogen, unfortunately my skewers are too long for using here, but didn't seem to affect the flavour, not all the chicken made it into the curry! Had to try some and I was mightily surprised at how awesome it tasted despite no yoghurt, just as well as I'd forgotten to buy it anyway! Halogen on full temp 250C, 5 minutes each side. You may notice the chicken is thigh, not breast, it was cheaper!

Should have checked I had All Purpose Seasoning instead of thinking there was some in the larder! I substituted with Marigold Swiss Vegetable Bouillon Powder, it's quite salty. This deviation from the recipe being the only one. Well, I was planning to use Tamarind Paste but opening the jar, it's aroma had gone, it states on the label to dispose within one month of opening, doh! :

Have no idea how long ago it was opened! Used the lemon juice instead.

The cooking! Remembered the rice, yippee! Added a few Asian Bay Leaves to the rice, nice flavour, must get around to making a proper Pilau! Cooking rice in the oven would probably be less messy, the water always bubbles over! Yes, I know that's my fault, but I was concentrating on the main dish

The final dish, seriously yummy, my daughter commented that is was a better curry than the TA we had earlier in the week, high praise! Possibly a little too much base sauce added at the final part of the recipe, note for next time - do not be afraid to leave some base sauce in the pan, or cook it longer to reduce, but the oil had separated. Should I carry on cooking the curry after that?

A close up! I will definitely be making this again, such a superb balance between the sweet and sour, but not sweet from sugar, I really liked the flavour waves and of course the searing heat!

natterjak · « **Reply #111 on:** April 01, 2012, 02:28 PM »

That looks sensational terramamba

the tikka really works well cooked under halogen doesn't it? Were they boneless thighs? The NIS itself looks delicious, I'm going to have to try this one!

Terramamba · « **Reply #112 on:** April 01, 2012, 03:00 PM »

Quote from: natterjak on April 01, 2012, 02:28 PM
That looks sensational terramamba the tikka really works well cooked under halogen doesn't it? Were they boneless thighs? The NIS itself looks delicious, I'm going to have to try this one!

Thank you Natterjak! The halogen is great for tikka I agree! Yes boneless thighs. Do try this recipe I think it's great ;D

curryhell · « **Reply #113 on:** April 01, 2012, 06:40 PM »

Nice one Terramambe. I would imagine that the chicken tasted far better using thighs. So much more flavour in thighs and legs than there is in breast and even more so having been made to blade's recipe. It really must be one of the best tikka recipes around. NIS is looking very good alongside everything else. Waves of flavour is a excellent way to describe the taste of the dish. Re. reducing more once the oil has separated, that really depends on the starting texture of the base. Once the oil has separated the dish is done. A couple of extra more mins to thicken is fine. But if the sauce beneath it is still thin then i would not thin my base down quite as much next time you make a batch. It is possible to make a base too thin IMHO. I've managed to do it and the extended time spent reducing it seemed to have an adverse affect on the overall flavour. There's reducing and boiling the living s****e out of something ;D. With the daughter's seal of approval you obviously produced a top notch NIS there. Congratulations and thanks for another posting of porn. Regarding rice, i too hate mucking about and like to just throw in the oven to sort itself out.. This is the recipe i use, foolproof and no fuss and completely cooked in the oven and as good as any pilau from a takeaway. I think Natterjak will tesify as to the simplicity of the recipe as well as the results

https://curry-recipes.co.uk/curry/index.php?topic=6070.0

Thanks for giving the NIS a go and such a detailed pictorial report. We do love a picture

;D

Terramamba · « **Reply #114 on:** April 01, 2012, 08:34 PM »

Hi Curryhell!

So with this dish a thicker base is required? But with a Jahl Frezi a thinner one?

Your Pilau Rice recipe is on the menu for next week, but now I'm out of base

Lots to do in the kitchen!

Glad you liked the "porn"!!!!

All the best ;D

curryhell · « **Reply #115 on:** April 01, 2012, 08:53 PM »

Quote from: Terramamba on April 01, 2012, 08:34 PM
Hi Curryhell!

So with this dish a thicker base is required? But with a Jahl Frezi a thinner one?

Your Pilau Rice recipe is on the menu for next week, but now I'm out of base

Lots to do in the kitchen!

Glad you liked the "porn"!!!!

All the best ;D

Hi Terramambe.
I'm always up for a good bit of curry porn

. Re base thickness, your base should be multi purpose and suitable for any curry, thickness of sauce being achieved simply by more or less reduction. I think the best way i can descibe the right consistancy is to use Chewytikka's description. It should run off the spoon and leave it clean. Is that any help? I recently made a base and thinned it a little too much

It takes a hell of a lot of reduction to get the curry to the right consistancy and the intensity of flavour just isn't there and i end up with less sauce

. So if the spoon isn't quite clean, i don't worry too much. Easier to add water to thin it down than to reduce and reduce because you've over thinned it.

Have a look at CT's video. This is what i like to aim for

http://www.southtyneside.com/sizzler/finishedbase.html

Hope the rice recipe makes life a bit easier in that busy kitchen of yours

Whandsy · « **Reply #116 on:** April 07, 2012, 09:31 AM »

Well, we're having friends around for a couple of curries tonight so have been busy doing the prep, I have to comment again on the quality of this curry. In order for me to consume copious amounts of lager i've pre made the NIS with a view to re- heating it later on. I've just tasted it and have to say its one of the best curries i have made so far. I think what sits well with me is the amount of oil used. Now I, and like everyone else am relatively health conscious but the oil in this curry does give it the flavour and texture I'm looking for and similar to the takeaways near me.
Spicy curry sauce, lots of softened onions and peppers, chicken tikka, mmmm, last meal on death row for me

Thanks CH, this one would need to go in the free ebook

W

curryhell · « **Reply #117 on:** April 07, 2012, 11:56 AM »

Sounds as though you're in for a very enjoyable evening there W. Good food, beer and a convivial evening with friends. I hope they like the dish as much as you obviously do

. Another NIS convert ;D. Makes far more sense to have all the hard work done before the evening other than the last minute stuff and allows the chef to enjoy proceedings rather than feeling as though he's just run a marathon to get everything ready and on the table :

.
Re. the oil content, it's no secret and has been said and emphasised by many on here how important it is not to skimp on the oil, removing the excess afterwards, if the curry lets you

. The NIS is a bit mean in that respect though ;D. There's a lot of flavours to be cooked in the dish and a couple of TBS of oil just wouln't hack it and not deliver the result i look for.
Well, i've a huge pot of C2G gravy cooled on the stove so i may just put together an NIS before i bag it all up. If i have time i will add the details of a little twist that i give my NIS (as does my local BIR) which just adds another layer to all the flavours. A little something for you to try on your next outing maybe ;D ;D

Edit - I forgot to add - DON'T FORGET TO ADD PICS of your labours W

Micky Tikka · « **Reply #118 on:** April 07, 2012, 12:56 PM »

I will be making this dish tonight had my eye on it for a couple of weeks now
I'm sure it will live up to its reputation

CH

curryhell · « **Reply #119 on:** April 07, 2012, 01:27 PM »

Quote from: michael.t on April 07, 2012, 12:56 PM
I will be making this dish tonight had my eye on it for a couple of weeks now
I'm sure it will live up to its reputation CH

It's a bit more fiddly than a straighforward madras but worth the effort IMHO. Hope you enjoy the flavours Michael. Don't forget to adjust the chilli content to your taste ( but not too much :

). Look forward to the curry porn and the feedback.
Just started to use my "free issue" curry powder. Thanks again for that mate.

Author Topic: North Indian Special (vindaloo strength) (read 117,680 times)

Terramamba

Re: North Indian Special (vindaloo strength)

natterjak

Re: North Indian Special (vindaloo strength)

Terramamba

Re: North Indian Special (vindaloo strength)

curryhell

Re: North Indian Special (vindaloo strength)

Terramamba

Re: North Indian Special (vindaloo strength)

curryhell

Re: North Indian Special (vindaloo strength)

Whandsy

Re: North Indian Special (vindaloo strength)

curryhell

Re: North Indian Special (vindaloo strength)

Micky Tikka

Re: North Indian Special (vindaloo strength)

curryhell

Re: North Indian Special (vindaloo strength)