Topic: What curry are you cooking tonight?

[Madrasandy]

Well I made a curry but as I was completely hanging from too much wine/beer and dancing the previous night I decided to chuck anything in a pan that I had , It eneded up been a very nice curry indeed

Basically it was half red onion fried with half green pepper, 1ts garlic, 2ts ginger, 2ts green chilli paste, I red scotch bonnet, 3 Tb tomato puree(water added),1 ts abdul spice, 1 ts deggi mirch, pinch methi, squeeze lemon, salt to taste, coriander, jb base

It wasnt the best curry I have ever made but it was very very tasty, the scotch bonnet gave it a different flavour to what Im used too but also gave it a nice lip tingling heat. Im not sure on the garlic/ginger been 30/70 ratio(ish) though it is something I would have to try in maybe a madras where I would notice the difference more. Overall 7.5/10, not bad for a hungover anything in the pan curry! No plates needed washing afterwards either 

[curryhell]

Sometimes an "off the cuff " curry is just what is needed, no expectations and no disappointments 

[Madrasandy]

Sometimes an "off the cuff " curry is just what is needed, no expectations and no disappointments 

Very true ch, a good test of cooking techniques also.
I may ask the same original question for tonight now, as my base is defrosting 

[curryhell]

..........a good test of cooking techniques also.

And I think most will admit this is a vital part of BIR so in this instance, MORE is better  ;D

I may ask the same original question for tonight now, as my base is defrosting 

And my answer is the same, no time to get into the kitchen 
But i have the remains of the other night's curry awaiting me, the excellent vindaloo from my local TA with keema rice, saag aloo and my favourite, brinjal bhaji 

[Madrasandy]

I do love a restaurant vindaloo, can't seem to crack it though, can't get the tang

[Madrasandy]

Tonights tea , I went for a Chicken Madras (jb Base), Pilau and Garlic Naan





Excellent results again with the jb base

[curryhell]

All looking very good.  I may have decanted some of the oil from the madras though for the next cook  :  Were they "happy" naans by any chance ?  ;D

[Madrasandy]

I did decant ch  and they sure was happy naans, and happy naan eaters 

[littlechilie]

Dam you make me hungry with dem photos MA looking good.

[Kashmiri Bob]

I'm not into this oil decanting business. Another great looking curry Andy.  I'm working on a thin tomato laden madras with heavy flock.  Something I remember from Manchester mid 90's.

Rob