Topic: how many defferent meals can you cook?

[chilli head]

HI,
  Just wondered how many different meals you could cook including your own made up ones. ;D and what are they?
        ANDY ;D
 

[JerryM]

chilli head,

recipe refinement is my next objective (probably better described as technique to improve my consistency as they all taste very good already on a good night).

i mainly make madras (my own made up trial and error version) http://www.curry-recipes.co.uk/curry/index.php?topic=3394.0.

i also regularly make CK's CTM http://www.curry-recipes.co.uk/curry/index.php/topic,539.0.html
and admins jalfrezi http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html


i've recently not been able to stop making the ashoka bhuna korahi (i think this is the link)http://www.curry-recipes.co.uk/curry/index.php?topic=3189.10
i leave out the tandoori paste though.

i have on my list a revisit to chris303's rogan josh http://www.curry-recipes.co.uk/curry/index.php?topic=2478.0 and biryani on the to do list

that's plenty for me.

[parker21]

hi andy i mainly cook vindaloos, but i have made madras/ctm(my mate loves it)/korma/ chicken chilli masala/phall/chicken tikka( my wife and daughters aged 6 and 9 love and are always saying when am i next making it, actually my 6yo asks everytime i get chicken out of the freezer  ;D)/bombay aloo/mixed veg bhaji/curry, mushroom bhaji/aloo gobi( my wife seems to be enjoying the side dishes more and more lately) mainly just use precooked chicken but when i have made any chicken tikka and there is any left i will make all of the hot curries using this( wifes fave is chicken tikka vindaloo
regards
gary

[chilli head]

I have noticed that the way you guys make the meals is nothing like we used to do in the restaurant where i worked.
1, You use more ingredients and find more flavours
2, You work at it getting it right and strive for perfection.
3, You are your own food critics.
4, You will allways try another recipe.
5, You help others trying to find that little something that's missing.
It seems that all of you could cook in restaurants i have seen the posts seen pictures of meals and let me tell you if i was served that i would be content.
All we did was heat the ghee put in which ever was in the meal i,e peppers,onions,chillies,etc put in the base sauce add the salt and cooked meats or fish add the spices add evaporated milk if cooking ctm or korma etc reduce the sauce to thicken add coriander and serve.every thing from 1 base sauce it sold well and i even sold frozen Curry's to local bars out there to make a few drachmas (forgot how to spell now are euros)And i would say the meals were no where near the quality of any of the ones on here.
If i was younger or my daughter had left school i would have a go at running and cooking in my own restaurant abroad there is to much competition over here we where lucky if you wanted a Indian on Corfu you made it yourself or you came to my bosses restaurant there was nowhere else on the island.
What I'm trying to say is that i think you all have the same take that i do. my meals just not seem right when all say its great and better than this one or better than that takeaway but i prefer the local takeaway or restaurant no matter how you cook you can never put across that same feeling that sitting in a restaurant gives you.Look sound and smell that's halfway to making the sell if its pleasing to 1 or all 3 of these you half way there.
 I will be trying some of these recipes as i have said before they all look great.
  great site thanks Andy

[JerryM]

real interesting stuff and excellent summary (love cofu although only manged one visit).

i'd add a no 6 to your list that we rely on words which is both one of our greatest assets in that we can share thoughts but sometimes taste is difficult to communicate in word.

just out of interest how did the boss come to learn the cooking.

[CurryOnRegardless]

1-Madras (nearly always chicken, occasionally lamb). 90% of all curries cooked.
2-Bhuna (madras with less chilli powder + green pepper and onion)
3-Dopiazza (madras less chilli + sauteed onion and frozen peas)
4-Vindaloo (madras extra chilli powder and soured with vinegar)
5-Jalfrazi (madras + fresh bird's eye chilli)

That's it at Chez Cor, no girly korma/ctm stuff and no fancy "contemporary cuisine" either, just good old world style BIR curry made with the best quality ingredients and tasting pretty much like I remember from back in the day, thanks to all info/expertise of the members here. Cheers.

CoR. ;D

[chilli head]

I will try to contact him to find out where he learnt to cook but i think like us it is experement and books and asking but i no he spends the winters in goa and has been on a thai corse in thailand.
 andy

[JerryM]

chilli head,

thanks, he just might even want to become a member. mind u sounds if he's got some lifestyle.