Topic: Most memorable Curry revelation of 2019

[Bob-A-Job]

I appreciate most people on here probably didn't find anything new that they didn't already know but for some of us, it might be interesting...?

I can't decide between the impact of adding Methi leaves to my favourite dishes or a dish that I had never heard of before but I think the winner is...

Eastern Tandoori Chicken Patala

I hope you all learnt something new and had a good 2019 and here's to another good one in 2020.

BAJ

[curryhell]

Glad you enjoyed the dish BAJ.  There's always something new to learn on the journey, even for the old hands!

[Naga]

And good to see you're still around, Dave!

[Madrasandy]

And good to see you're still around, Dave!

Oi oi good to see your still around, are you growing chillies this year naga?

[Madrasandy]

Glad you enjoyed the dish BAJ.  There's always something new to learn on the journey, even for the old hands!

Happy new year CH, are you still cooking curries?

[curryhell]

And good to see you're still around, Dave!

Oi oi good to see your still around, are you growing chillies this year naga?

Thanks Keith, and Happy New Year to you too Andy and all those old and new members who actually cook and post on their successes (and failures), of which we've all had a few  .
Yes, I still rattle the pans occasionally Andy.  Got  a vat of my own gravy awaiting my attention on the stove now as we speak with some Viceroy chicken in the making.  All that is necessary as I finally conclude my vindaloo journey and embark on another couple of dish projects I want to try and replicate.
Good to see JB still banging out great looking food, as always.

[Madrasandy]

Do you have a latest recipe in your vindaloo search CH?
Be interesting to see where your at, I

[curryhell]

It's nothing amazing MA, and would most likely attract scorn from one or two or the purists on here   For me, this has been all about replicating the vindaloo I have been enjoying over the last twenty years or so, not just about creating a tasty curry.  The ingredients are simplicity which makes creating the dish more of a challenge, as all madras fans will know only too well.  I'll write up the conclusion to my journey which will contain a summary of the few ingredients along with some of the revelations and obvious requirements that were under-lined during the long the journey.  Must give CT's vindy a look and see how it compares.

[Peripatetic Phil]

I appreciate most people on here probably didn't find anything new that they didn't already know but for some of us, it might be interesting...?

For me, the realisation that washing basmati rice (assuming that one buys a good-quality product in the UK) is simply not necessary.  A gentle bhooning in ghee with pre-bhooned whole spices before adding the boiling water, salt and optional saffron is all that is necessary to ensure that every grain remains separate.

Happy New Year one and all.
** Phil.

[Naga]

Oi oi good to see your still around, are you growing chillies this year naga?

Off the main topic, I know, but good to see you're still on the go too, MA!

Aye, still growing chillies this year. I had a bit of an inconsistent weather disaster in 2019 with the more exotic varieties - too wet, too cold, too hot, too variable - but had a bumper crop of Scotch Bonnets, Cayennes, Padrons and Piment d'Espelette. Too much, actually!

I think I'll probably roll back on the varieties this year as I've got more dried chillies and chilli powder than I could shake a cinnamon stick at lol!