hi all
so i had a crack at making a curry with this base, and here is the result. i didint take as many pictures as it was full on work doing it.
couple of points
i was lacking a few things ie i had no garam masala or fenugreek, so i basically used a mix of spices as in the be spice mix and some garlic and chilli powder and tomato puree.
I also made a korma at the same time for my wife, i made a mistake in using a bag of grated coconut, this showed up poorly in the meal, though the taste was very nice.
also shown is my attempt to make some pilau rice, i was missing cardomon for this reciepe, though it tasted just right, and i messed up a bit with my food colouring.
washing the basmati
put the spices in, as i had no cardomon i put a touch of chinese 5 spice in, with bay leave, cumin, salt, sugar, 5 whole cloves. all thrown in on some hot veg oil
here is the rice drying out, i splashed some natural food colouring on. then set aside in the fridge for an hour, before i started the curry cooking.
here is my stuff to make the vindalloo, i had no chillies, and was missing a couple of ingriedents. but used a tub of minced chillies for heat.
At this point it was hectic, i was making the curries and was busy as heck and never took photos, i even forgot to take one of the korma. but i did take this final pic of my curry.
So wasint quite like a bir curry, but it wasint that far off, was very pleased realy with the end result, and ive learned a few lessons and gained some knowledge for my next attempt which will be on saturday.
1. getting the coulour in the rice is harder than i thought, easier to i think make couloured rice in seperate cups then let dry and mix all together before reheating.
2. almonds in the korma, i had a hard job justifying the 1.68 for the small bag of almonds from the supermarket, i bought almond extract instead for 58p a bottle, im not sure what diffrence this made to the overall dish. To me the curry shouldnt cost more than i could buy it for, infact it should cost a lot less, this is one of the main reasons for creating your own as well as the fun involved.
3. the cocunut in the korma should be liquid or this comes through unpleasant in the final dish, i think the milk of a coconut would do just fine next time.
4. i realy must get together the correct ingriedence, this is curtailing my effort, ive been buying all this stuff from morrisons and though ive had to make a huge outlay for spices ect, this will obviously get cheaper now i have so much and wont need much at all except some chicken for quite a few meals.
5. i need to when happy create a spice mix, this will save loads of bother dishing out a spoon full of this and that all the time. i realy need to look into this as it makes it so much easier and also more uniform.
will update how i do on saturday.
by the way both curries tasted realy nice anyway, just not quite what they could have been.
Topic: New Base Sauce Recipe - (read 262,936 times)
