Topic: My Curry Journey

[Gav Iscon]

After seeing Bengali Bobs Bhuna the other day, I though I would have a go at a traditional on the bone Mutton Bhuna. After a troll through various recipes I plumped for this one of Youtube

https://www.youtube.com/watch?v=uI-vgcqOioU

I doubled everything up apart from the mutton of which there is 3kg as its for 2 of us at work tomorrow night  :. Its probably a bit to wet and I really should have went a bit easier on the cinnamon stick as I find it quite over powering. Verdict, - its gorgeous and i can't wait till tomorrow night. Heres a pan photo and I'll try to remember to get one on the plate.

[Garp]

It looks lovely Gav.

[Gav Iscon]

It looks lovely Gav.

Cheers Garp. It does taste lovely. I'll try and get a bengli bob sexy food style photo tomorrow when I dish it up.

[RubyDoo]

Looks great but 3kg of meat even for two sounds a bit 'piggy'.

[Peripatetic Phil]

I doubled everything up apart from the mutton of which there is 3kg as its for 2 of us at work tomorrow night  :. Its probably a bit to wet and I really should have went a bit easier on the cinnamon stick as I find it quite over powering.

It may be worth noting that she does not use true cinnamon; she uses faux cinnamon, also known as Chinese cinnamon or cassia bark (from the same tree that yields Indian bay leaves or tej patta).  If you used true cinnamon, that would probably explain why you found it a little overpowering.

** Phil.

[chewytikka]

Here we go with the Faux-ing nonesence again. :

Looks on the money, there Gaviscon. 
Good recipe and teacher.

What a great Tube channel, some really authentic recipes.
Reminds me of Livemint, before it changed.

Anybody that doesn't know what to do with Eggplant, try the
best fried Brinjal vid, so simple, but makes a delicious starter.

Good to see this Bhuna plated up G
cheers Chewy

[Peripatetic Phil]

Here we go with the Faux-ing nonesence again.

"Here we go" with yet another of the cheap throw-away jibes that so diminish the value of almost every one of the messages you post, CT.  Don't you think it's time you finally grew up and learned to converse as an adult ?

** Phil.

[Garp]

I have to agree with Phil.

A largish proportion of Chewy's replies to posts seem to be attempts to make himself look smarter/better than everyone else.

I'm sure you are a reasonable Indian cook Chewy, but lacking in social skills maybe?

I hear there is a new forum looking for members

[Gav Iscon]

It was actually cassia bark I used and not the stuff I sprinkle on my rice pudding. There's a few times in things I've had where it really stands out flavour wise. I used to have the same  problem with fresh coriander over powering curries but I'm ok with it now. I'll just have to remember to go easy with it.

[mr.mojorisin]

Phil/ Garp.....

IMO...severely harsh on Chewy....

but..as someone rightly said..opinions are like ar$eholes..everyone has one..

Anyways...we digress.most recipes call for a base gravy,right. how many people recommend CTs base gravy to people who ask. i.e new members.

after joining here that was the first thing I did, CT's 3 hour base. without his videos I would never have been able to come near a good home made curry.

Other people have since posted videos but, CT's videos were the first ones I had seen and that visual aspect assisted my cooking and gave me the encouragement that I could eventually get it right. MANY THANKS CHEWY.

once again we go off topic.zzzzzzzzzz