Topic: Midnight Snack version 2

[chewytikka]

Another supper,
Made an Adraki Roshun tonight, with chips of course.

Was at the veg market today and got some really fresh Peppers, Toms, Onions etc.
Fancied a strong tasting Bhuna, using the last of my Tikka.

To be honest, the sauce was that full on, the Tikka wasn't needed and a bit of a filler.
The star was the Cheery/Plum tomatoes, (flavour bombs) they just explode with flavour
and cut the spiciness of the Bhuna. Yum.Yum.



cheers Chewy

[Naga]

Looks fantastic again, Chewy! I could do that plateful in for my breakfast!

[loveitspicy]

Aye it looks tremendous Chewy

best, Rich

[Stephen Lindsay]

looks great Chewy - this midnight feasting is becoming a habit!

[loveitspicy]

I was working out that if you put a great looking curry pic up at midnight it would be breakfast here - i could start the day off with that curry.

best, Rich

[chewytikka]

Thanks Guys,
Although I'm getting my 5 a day, all these midnight snacks will certainly pile on the pounds.

Been there done that, knocked it on the head, will power needed sometimes. ;D

But there again, I did do a 5mile cycle along the cliffs this morning, in glorious sunshine.

cheers Chewy

[goncalo]

Another great looking snack Chewy. One question, I noticed you have the same box of passata as I do. Do you use in your curries?

[chewytikka]

Hi Goncalo
I use Passata when I run out of Tomato Puree and I water it down about 20%, works fine.
I don't stick to any hard and fast rules, as it depends on the dish and what I have in the kitchen.
My choices are M&S Italian Tomato Puree, because its light and gives good colour.
Any Passata, Any tinned Tomatoes, blitzed and sieved.

I don't use some Tomato Purees, because they blacken a curry, when your cooking, hard and hot BIR style.
A big culprit for this is White Tower, used a lot in some restaurants, because it used to be so cheap. Nothing wrong with it, but not my choice.

cheers Chewy

[goncalo]

Good to know Chewy.

I have never tried passata in a curry, although at one stage I preferred to use blended plums over puree. I've never really noticed the "blackening effect" that you mention. Perhaps that's why TAs add a pinch of red color to their watered down puree (something I started doing recently too to lift up the dish color slightly )

[Micky Tikka]

Mighty Fine picture there Chewy
Still looks like you cant resist a pickle or two  ;D

Any new ones up your sleeve