Topic: So much for my Chinese TA tonight

[curryhell]

Tonight was meant to be Chinese from a local TA with no cooking involved and just a bit of relaxation  :.  But you lot put pay to that with all the porn that has been posted recently  .  I haven

[Kashmiri Bob]

Nearly missed this one.  Expected to see a Chinese dish.  Very nice CH.  Miserly portion though. Be needing 2 naans with that  ;D  Does look delicious.  Might do a vinders later. 

Rob 

[Garp]

Looks delicious CH, with just the right amount of oil.

But 'two heaped chef spoons of chilli'? Are you serious mate? Is that for one portion? I'd just have to look at that and my tongue and sphincter would join forces to shut down my body.

Does look good though

[fried]

I'm always curious about these dishes that use huge amounts of dried spice. Do you add loads of extra oil to fry it or add a bit of base and cook it out in that?

[curryhell]

Thanks for the comments guys.

Nearly missed this one.  Expected to see a Chinese dish.  Very nice CH.  Miserly portion though. Be needing 2 naans with that  ;D 

Can't really expect  a megga portion when only using 375ml of base which is reduced, 8 bits of chicken tikka and a couple of cs's of spice Rob.  I could up the gravy to get more sauce but that would kind of interfere with how i pre-pack it for normal quantity dishes.  What it lacked in quantity it made up for in other ways  ;D

Looks delicious CH, with just the right amount of oil.

But 'two heaped chef spoons of chilli'? Are you serious mate? Is that for one portion? I'd just have to look at that and my tongue and sphincter would join forces to shut down my body.

I used about one and a half cs's of veg ghee plus a heaped tsp of Mr Naga and two tsp of my spiced oil.  Yes two cs's of chilli powder for one portion    I'm afraid my body gave up and submitted years ago to the abuse i hurl at it Garp.  IMO once you reach a certain quantity of chilli powder in a dish, anymore fails to add to the heat and just changes the texture of the sauce.  I would say i reached it or maybe even surpassed that point.  Cook it wrong and its a bowl of gritty raw chilli tasting sludge.  Get it right and its a chilli heads treat  ;D

I'm always curious about these dishes that use huge amounts of dried spice. Do you add loads of extra oil to fry it or add a bit of base and cook it out in that?

I use a  little more oil but am quick to add the diluted tomato paste.  I then fry for as long as i can.  Once it starts sticking to the pan in goes a little gravy to loosen it all up and cook it some more.  I then repeat the process once more before adding half the gravy and reducing. Then add the remaining gravy and finish the curry.
If i got it completely wrong it would taste phall  :, get it partly right and it would be edible but one would be more likely to regret the eating of it the next day    Get it right and it's a tasty hot curry with no after affects.

[Kashmiri Bob]

Well Dave, the foil tray does look somewhat on the empty side. I'd be picking up the phone.  ;D Chicken tikka as well? How do you get the dish to work?  I struggle with depth of flavour using tikka, with the exception of jalfrezi.  Just can't see it in ex-hot dishes, 

Rob 

[976bar]

Hi Dave,

Why don't you play with some fresh and dried Chilli's?

I buy a host of different Chilli's at the UNI, for experimenting and one of my favourite's is the Habenaro. I buy it in dried format and re-hydrate it in a little hot water for about 7 minutes, then finely chop it and add it to the final stage of a curry just before serving. It hardly gets any cooking at all but it does add another chilli dimension to the dish once served

[curryhell]

A natural progression there Bob.  My two posts below show i'm already on it:

http://www.curry-recipes.co.uk/curry/index.php/topic,7727.0.html
http://www.curry-recipes.co.uk/curry/index.php/topic,12198.msg97871.html#msg97871


 and what i haven't posted is my  naga phall that was made in the run up to Xmas with fresh nagas    I've got to say that was one tasty dish and follows on from what you suggest.  Here's a pic of the end result.  I really must get round to posting that one 

[976bar]

Do you have to pay extra council tax Dave, to cope with the drain unblocking?  ;D ;D

I'm afraid my system will not cope with that kind of extreme torture anymore, Madras and the odd Vindaloo is about my limit these days, although my Garlic Chilli Chicken does get peeps sweating in my household, but by no means as hot as what you are producing...

What is your next challenge?

When I used to live in Bracknell a local restaurant advertised the, "Berkshire Fire Eater", although I never ventured, but it should be along the lines of what you are doing

[curryhell]

 ;D ;D ;D
I don't suffer from blocked drains Bob.  I think you can guess why    Cook a nice hot phall in a grimy old pan and it'll come up like new, trust me    It's like dropping a two penny piece in a glass of coke 
I don't eat curries anywhere near as hot as i used to and certainly not as regularly as i used to either.  Something to do with age and wisdom I think  :  To be honest i'm now enjoying the different flavours of curries with what i would call a mild heat just to satisfy my palette  ;D  That's not to say I don't enjoy the occasional lava jobbie  ;D ;D
The naga phall made with 10 chopped fresh nagas, half added at the beginning and the other half at the end of cooking, with only  a tbsp of chilli powder was a real nice hot fruity curry, far superior to any just cooked with chilli powder.  It's quite amazing the different tastes you can get by using chilli in its different formats