Topic: Ashoka Recipes

[flavorjunkie]

Pics (hopefully) now for Dopiaza Ashoka style.
They are a little small as I was trying to circumvent the server space issue...
Hope they are viewable.
(1) Ingredients
(2) Finished dish

[flavorjunkie]

Had these as an accompaniament, got them from Morrisons and they are very good...

[Curry Barking Mad]

Good looking curry, mate, but I think your oil wasn't hot enough for your poppadoms,
Bob

[Panpot]

Great Photos flavourjunkie, maybe even setting a new standard for us all to follow too. My wife loves Dopiaza so I will need to have a go with this myself. Thanks Panpot

[Curry King]

If I hadn't tried it in the base I don't know if I would have made it again but now I will.

What do you ascribe your success to CK?  The onion paste alone? The curry base?  Both?  Or maybe it was "just one of those things" on the night?

I've found that the onion paste makes no discernible difference and that the curry base is rather greasy (i.e. lots of oil, marge and coconut)...though it produced a very tasty and acceptable curry otherwise.

There is that savory morishness that I have hit before but could never quite reproduce.  I have now made another vindaloo using the same method as last time and it was the same, 9\10 for me.  In fact this time round the wife went down the local BIR for naan and rice, just like a take away expect the curry was better.

Not sure what individual part of it I would say makes the difference, the onion stuff on it's own doesn't do anything for me and I have used coconut cream in bases before.  Really not sure but I will me making it again.

[dellydel]

Hi guys,

I thought I would post my efforts with the Ashoka Kit.

I actually made the Karahi Bhuna last weekend and although delicious it wasnt a dish I was used to at my local BIR/TA (due to adding tbsp of tandoori paste).  So last night I followed the standard Bhuna recipe but kept the peppers and onions in it.  The results...... Fantastic!  By far the best curry I have ever produced. very, very tasty.  Very moorish and very close to what I would expect to be tasting if I ordered a Bhuna from my local.

So thank you very much Panpot for sharing your findings with us all.

I'll let the pics do the talking from here.

Garlic and ginger paste


Bunjara during cooking


Ashoka Base


Bhuna ingrediants (for 2 people) with Ashoka chicken marinated over night




Base and Bunjara oil ready to go


The finished article




Cheers,

Del

[adriandavidb]

Looks fantastic! ;D

[Curry King]

WOW great pics, looks very similar to what I produced from Panpots recipes 

[JerryM]

dellydel,

"Bhuna recipe but kept the peppers and onions in it". not for everyone but i did similar swapping the tandoori paste for rajah tandoori masala. worked a treat for my taste buds.

[dellydel]

Cheers Guys.

@ Jerry - The Bhuna from a few of the BIR round by me have onions and green peppers in, however I like to use red as I prefer the taste.  Good Idea using tandoori masala, I will definitely give that a go.  How much did you use out of interest, a tsp added the same time as the garam masala?

Del