Topic: The 2nd Secret Recipe Group Test

[RubyDoo]

I guess I'm not gonna add anything that hasn't been said about how great that report and pictures are, RubyDoo!

I am making another batch of taz base to give life to curryhell's proposed challenge. I am not sure I'll be able to have it up before the weekend, though :-)

Well getting 'it up'  before the weekend is always a bonus if manageable. 

[goncalo]

Well getting 'it up'  before the weekend is always a bonus if manageable. 

I see what you did there! ;-)

[Kashmiri Bob]

Lovely food there Ruby!  Great report.

Rob 

[chewytikka]

Good review RD, a traditional favourite.

My task
Uncle Franks Chicken Sagwalla
http://www.curry-recipes.co.uk/curry/index.php/topic,7887.msg69321.html#msg69321
I made your Sagwalla, tasted good, but without any chilli powder, it needed the crunch of the green chilli to lift it.(I would dice Chilli)
More than twice as much Saag as I would use, which meant it mopped up the curry base, so the finished dish was
curry added to Saag rather than Saag added to a curry. But a good Bhuna regardless.
I also liked the sliced Garlic and Green pepper and I would add more.
Really good curry, with a few tweaks next time to suit my own tastes, and thanks for setting my task.


















Less base and fried longer, this would be an excellent Saag Bhaji.

My Tweaks :-
Chilli Powder and Tumeric
Half as much Saag
Chunky Green Pepper and Onion and deep fried Garlic.
Garnish with Coriander and Lemon Juice

cheers Chewy

[RubyDoo]

Nice one CT. Certainly agree that the recipe cries out for more chilli. Looks like you used more than three cloves of garlic there too. 

[meggeth]

Looking good CT! I must try to do a spinach based curry soon - never tried one.

Oh and CT, that's a big one you've got there - is it a 28 incher??

 

[chewytikka]

Thanks
The garlic was one of those small "one clove/bulb" jobbies from Lidl, very nice garlic, Italian I think.

Keep it clean dear  ;D ;D   Yes, 28incher, ideal for 2 or 3 portions, I have to watch the amount of oil
as I tend to over do it in the tarka, as sometimes stuff looks a little lost in such a wide base.

If you like spinach or greens, its a must try in a curry, you'll love it.
cheers Chewy

[DalPuri]

Nice one Chewy.
Another well documented report. 
I need to make more green curries and keep spinach as a frozen staple.

Is that one of those self heal cutting boards?
I could do with one of them.

Cheers, Frank. 

[goncalo]

curryhell challenged me to do ifindforu's bombay potatoes pre-cooking and cooking method. With his help, given some of the less clear steps, I started taking notes and today I finally cooked the recipe. The potatoes had the BIR smell and looks, but I didn't find them to be quite what I had in mind flavor-wise. The flavour was well penetrated into the potato and the texture spot-on perfect. IOW, It wasn't bad, but there was something missing that I can't quite put my finger on. To accompany this I made chicken shatkora.

Prep work - done!


Onions sizzling away




close up


Anyone familiar with this color?


Dipping the spuds




Pre-cooking complete.


The making of Bombay Aloo








Bombay potatoes complete, shatkora on the go






Done.

[DalPuri]

Lovely colour on those potatoes in the bottom of that alu pan. 
Couldnt stop smiling as i scrolled through watching the mess and splatters building up  ;D

Well done Gagomes, good photo report.

Cheers, Frank.