Tawrash

[Darth_Muppet]

Our local Indian restaurant does a dish called a Tawrash, it's almost like an indian version of thai curry with the Kaffir lime leaves in, this is from their menu:

Tawrash
This medium dish is from the kitchen of Rampur cooked with pureed turmeric, paprika, garlic, ginger, rose water and flavoured with wild lime leaves.

Has anyone come across this dish or how to actually make it at all?

[fried]

It's probably an in-house invention. Is it a coconut based curry or a tomato based? Got any pics?

Are you able to replicate other dishes from this curry house? If so, I'd imagine it would be doable.

[Darth_Muppet]

I'm a complete NOOB at this, it took me all my time to locate a base curry recipe, lol. 

Not sure if it is coconut based, you can definately get the thai influence though with the lime leaves in it. I'd liken it to a Massala I guess

[fried]

You might be a noob at cooking curry, but I'm sure you're not a noob at eating curry

Are we talking, similiar to a Chicken tikka masala?

[Unclefrank]

Had a go at this curry yesterday having never tried it i hadn't anything to go on so i just looked up where the dish originated from and started from there, so here we go.

I did chicken tikka (Blades recipe)

Now this recipe is based on Chewys Nihari curry

Made a Korma (CA) then added 100-150ml water going to use this for the base.

Tawrash
Oil
2 Green Cardamom Pods Split
A Few Chunks Onion
A Few Chunks Red Pepper
A Few Chunks Green Pepper
1 Tbsp Honey
1.5 Tsp Green Chilli Paste
0.5 Tsp Chewy Tikka Mix Powder
0.5 Tsp Chilli Powder
1 Htsp Nihari Powder (SHAN)
3 Tbsp Tomato Puree
3-4 Tomato Quarters
200ml-300ml Base*
*Base Is 1 Portion Korma (CA) And Add 100ml-150ml Water
Salt
Coriander Leaves
2 Tsp Lime Juice
0.25 Tsp - 0.5 Tsp Rose Water

Method
Add onions, peppers to a bowl and add the honey now mix well, set aside.
Add oil to a pan.
Add green cardamoms and cook for 1 minute.
Now add mix powder, chilli powder, nihari powder, green chilli paste, tomato puree and cook for 30 seconds.
Add 100ml base and reduce down.
Add onions, peppers, salt, lime juice, rose water, chicken/chicken tikka and mix well.
Add 100ml base, tomatoes, coriander leaves and cook for 1 minute.
Now keep reducing down adding base if and when needed.






I have no idea whether this is what it should look like, couldn't find no pictures anywhere, any feedback would be great.
Now i really enjoyed this curry with its sweet, but not too sweet, spicy flavour and getting that crunch from the onions and peppers was lovely, also didn't really know how much rose water to use so i made it so the perfume flavour was just there and it complimented the lime juice also.

All in all i enjoyed it and will be making it again.

[Naga]

The recipe has a decent look about it, UF, and the dish itself looks really fantastic. Certainly knocks my lunchtime Chilli Cauliflower & Carrot soup (with extra chilli!) into a cocked hat. I wouldn't mind tucking into a big plate of that right now!

A recipe to try out in the (very near) future for me.

[Unclefrank]

Cheers Naga.

[Naga]

...A recipe to try out in the (very near) future for me.

In fact, decision made. That'll do me for my Friday night curry tomorrow!

[Unclefrank]

Be careful with the rose water i added using an eighth of a teaspoon at a time until i got it to my taste.
I used one full eighth teaspoon and another one just under an eighth.

[Naga]

Good advice. Thanks.

Hmmm. I've hit a problem. No Nihari powder and no prospect of getting any right away. May have to delay making the curry until I obtain some.

Update: Just found an ingredient list which I can do. No idea if it's the real deal or not, but I can have a go.

Found another version. Looks better than the first one.