Topic: Secret Recipe Group Test

[Kashmiri Bob]

Nice review Rob.  I don't think that amount of saffron would bother me as much as 3TBS sugar in that quantity. 

Yes, wasn't sure how much to add.  There's a sweet pilau recipe in KD2 with 175 g of sugar in it (I suppose about 15 tbsp).  It is in the desserts section of the book though.

Rob 

[DalPuri]

Well done Rob for trying it but i wish you had said something. I had loads of recipes lined up. Never mind, next time. 
The butter is essential, whether it be ghee or just plain butter.
The rice should be slightly chewy but not oversweet.

I tried this myself before i gave you the recipe and thought the rice came out perfect even though i didnt have a couple of ingredients to get the flavour right. One being kashmiri saffron (i think i was ripped off  )

Anyway, football on later 

[Kashmiri Bob]

Well done Rob for trying it but i wish you had said something. I had loads of recipes lined up. Never mind, next time. 
The butter is essential, whether it be ghee or just plain butter.
The rice should be slightly chewy but not oversweet.

I tried this myself before i gave you the recipe and thought the rice came out perfect even though i didnt have a couple of ingredients to get the flavour right. One being kashmiri saffron (i think i was ripped off  )

Anyway, football on later 

Good stuff Frank.  Enjoyed the experience. Thanks for setting up the tests.  By the way, I showed the wife your pic of the prawn suca last night.  She said, "Oh my god!" Then woke up this morning after a nightmare about a "Sea Monster".

Rob 

[DalPuri]

Good stuff Frank.  Enjoyed the experience. Thanks for setting up the tests.  By the way, I showed the wife your pic of the prawn suca last night.  She said, "Oh my god!" Then woke up this morning after a nightmare about a "Sea Monster".

Rob 

 ;D ;D
Chewing on the heads and claws that were poached in plain gravy was the BEST thing about the dish 

[Kashmiri Bob]

Good stuff Frank.  Enjoyed the experience. Thanks for setting up the tests.  By the way, I showed the wife your pic of the prawn suca last night.  She said, "Oh my god!" Then woke up this morning after a nightmare about a "Sea Monster".

Rob 

 ;D ;D
Chewing on the heads and claws that were poached in plain gravy was the BEST thing about the dish 

Ha ha! Will have a go tonight Frank.  Got some Tescos extra special king prawns (half-price offer) all nice, with no strange wiggly bits, or eyes hanging off them.

Rob 

[DalPuri]

There was a poor choice for large prawns in both my local Morrisons and Tesco, so had to go for the Langoustines to make it worthwhile for butterflying.
I would've preferred king prawns though.

Frank. 

[Naga]

Certainly sounds a bit on the sweet side, Rob, but good on you for giving it a go. Your photo is reminiscent of a paella in colour and texture - not a bad thing in my book!

[Kashmiri Bob]

Certainly sounds a bit on the sweet side, Rob, but good on you for giving it a go. Your photo is reminiscent of a paella in colour and texture - not a bad thing in my book!

Thanks Naga.  Be interesting to know if anyone has the Curry Nation book to see what the actual amount of sugar is.  Mine was pretty sweet; but not sickly by any means.  According to this account of another MJ book (with yet another similar sweet pilau recipe) I used less than half what was needed.  But this can't be right surely?  3 1/2 oz of sugar to 1 cup of rice.  Crikey, that is sweet!

http://www.astray.com/recipes/?show=Sweet%20yellow%20rice

Rob 

[Kashmiri Bob]

Here we go.  From the BBC Good Food Channel:  Madhur Jaffrey

[DalPuri]

Here we go.  From the BBC Good Food Channel:  Madhur Jaffrey