Topic: Tonights Dinner - Madras, Rogan Josh, Korma and Naan

[joshallen2k]

[Cory Ander]

Looks really good Josh...those naans look brilliant! 

Which recipes did you use for the various dishes please?

[billycat]

hey josh

those dishes look lovely especially that naan bread yum

[joshallen2k]

Thanks!

I used the CA Base, with the spiced oil in the base and in the finished curry.

The Madras was the SnS 2008, and the naans were made per the adapted recipe I posted in the naan recipe section. (minus the baking powder, with a dollop of yogurt added). The Rogan Josh recipe I will post shortly in that section.

-- Josh

[billycat]

Hi Josh how did you cook the naans

[Mikka1]

Tremendous meal Josh. 
I too am interested in the Naans but everything looks really nice truly.
Must get me some of those serving dishes too. I cannot find those plate warmers over here? You know the ones with candles underneath?

Excellent job!  ;D

[Cory Ander]

Hi Josh how did you cook the naans

Here: http://www.curry-recipes.co.uk/curry/index.php?topic=3292.0

[Panpot]

Star Man Josh, the meal looks fantastic and the Nans as others have a said look the business what an inspiration to new comers and others yet to have a go with the depth and range of the site. Thanks for sharing, can almost taste the food mmmn

[chriswg]

Those Naans look brilliant, I'm going to have to try those myself next time.

Madras for tea - will post pics once made if I remember.

[joshallen2k]

Yes, the naans are brilliant. Thanks for posting the link CA. They are better than a lot of restaurant naans made in a tandoor!

The only modifications I've made since I posted that recipe are the following:

- Omit the baking powder
- Add a few tablespoons of yogurt to the milk/egg mix
- Dropped the initial warm water to about 150ml, and use a little more of the milk/egg mix (about 2 thirds of it)
- I also stopped flattening out the naans on a ghee surface, and started using a little flour and stretching by hand

The dough should be only slightly tacky when finished kneading.

I've also started using a stand mixer with a dough hook on a 10 minute knead. This made a noticeable difference from the hand-kneading. The hot oven and pizza stone are critical IMO. They cook in about 90 seconds, and even get crispy bits on the bottom of the naan like a tandoor.

Enjoy!

-- Josh