Topic: The past weeks efforts

[vinotinto]

Thanks for taking the time Rob.  Will give this one a go

[SoberRat]

Thanks for taking the time Rob.  Will give this one a go

You're welcome Vinotinto. Please let me know how it goes.

Thanks

Rob

[Grahamzer]

Hi there Rob
Your dishes look great , iam new to this forum
Are your recipes for these dishes on here
Many thanks
Paul

[SoberRat]

Hello Paul. The madras and korma recipes are here Yes.

http://www.curry-recipes.co.uk/curry/index.php/topic,14323.0.html
http://www.curry-recipes.co.uk/curry/index.php/topic,14371.0.html
I use my version of Jb's  Base found here
http://www.curry-recipes.co.uk/curry/index.php/topic,13939.0.html
Hope this helps
Best regards
Rob

[redman1212]

Your dishes look tremendous, its amazing what people can do in a normal kitchen.

Looking at your madras I never get anything like that much oil separation. I'm currently trying a modified Taz base (half oil in base but 2tbsp of oil at the start of the cook as suggested by MM) and even reducing the first half of the base to virtual dryness  not that much oil separates let alone when the 2nd half of the base goes in. Suggestions? RM

[Secret Santa]

not that much oil separates let alone when the 2nd half of the base goes in. Suggestions? RM

Use more oil!

You'd be surprised just how much oil is held in a curry - frankly it's frightening -  and if you don't use lashings to start with there's none to separate at the end. For starters you could try using the full quantity as directed by Taz's method. If you go too far and use far too little oil an emulsion fails to form and you get a puddle of water seeping onto the plate once the curry's over the rice.

[Garp]

I'd be careful with the oil.

Not sure if Rob's (always lovely) pictures were taken after the curry had cooled a bit, at which point the oil will rise.

[redman1212]

Thanks - personally I guess its about finding a balance, sufficient oil to cook the dish correctly, but at 47 years old keeping one eye on the calorie content. I will try upping the oil level but my current creations certainly taste good, so I'm not worried about the cooking side of things