Topic: Success For Me :: King Prawn Jalfrezi

[floydmeddler]

flydmeddler,

i make 1 off 200ml finished portion. having looked at the recipe again i've noticed i've tweaked it slightly. obviously try it to spec 1st but i find it important to stick to NOT putting tom puree in (as per spec) and only use the spice mix, black pepper and salt as the spicing ie no curry powder.

Cheers. Will stick to what you suggest.

[floydmeddler]

Sorry JerryM. Just to clarify. Leave out the:

2tsp Madras Curry Powder ? From Tesco

and DON'T add tomato puree? Tomato puree is not mentioned in the recipe anyway? Sorry if I'm being stupid and confusing!

[JerryM]

floydmeddler,

as a general rule i find it best to stick to the original recipe on the 1st go exactly to spec - thereafter u can tweak it to your personal taste if u need.

after quite a few iterations this is what i've ended up using: veg oil 4 tbsp, onion 4 tbsp, green pepper 4 tbsp, garlic either 2 cloves or 1 htsp garlic/ginger paste, spice mix kushi 2 tsp, black pepper 0.25 tsp, salt 0.25 tsp, base 300ml, 3 off green chilli sliced (i remove the seeds but depends how hot u need), fresh coriander 1 tbsp.

i leave out the curry powder (ruins the dish) although i find rajah better than the supermarket brands.

i only mention leaving out the tom puree as i've tried adding it and it ruins the dish.

best wishes,

[pforkes]

as a general rule i find it best to stick to the original recipe on the 1st go exactly to spec - thereafter u can tweak it to your personal taste if u need.

Words to live by...you should tattoo them on your forearm.

Do exactly what the recipe says and then you have a starting point from which to build.  Often I have found that what I thought was odd in the original recipe was actually what made all the difference.

[floydmeddler]

Thanks for all the advice folks. Should be cooking it this weekend. ;D

[www.currynationuk.co.uk]

i made this last night and i have to say it is absolutely spot on!!   definatley BIR standard.  thanks for the recipe!!

[currypot65]

I made this last night using Admins base,didnt turn out that good,came out blackish and very tricky getting the chilli heat correct.Also i used the kushi mix.
 
However i think i messed up at stage one,the base,being lazy i got ready chopped garlic and ready made Ginger/garlic,i know this affected everything as i also made a madras which tasted different to my normal ones.

So i guess,dont cheat would be the moral of the tale!!!!

But why would it come out black?

[currypot65]

On tasting the leftovers today,it taste a lot better,but the dark look does not look appealing,is there any way to "undarken" it?

[PaulP]

I can think of 3 additions to lighten the colour: Cream, yoghurt or coconut milk.

They will all change the flavour though.

Have you burnt any ingredients - I've never made a "too dark" curry.

Paul.

[currypot65]

Paul yes i thought of cream,yoghurt but then my Jalfrezi becomes a korma type!!

I don't recall burning anything,have no idea why it was so dark,looking at the pictures on page one of this thread,my curry looks the same but a bit darker,maybe it was the base i used.