Topic: another curry recipe book

[two-sheds]

just received the book (booklet) Saturday must say I prefer the Asoka pre-cooked chicken recipe also no mention of freezing only 3 days life in a fridge the quantities suggested for initial preparation, basic sauce etc means you would have to cook like the clappers to use it all up in 3 days. Repices look interesting and will give the madras a go. 

[haldi]

I've had the madras curry from the book now
I was dissapointed
It was very ordinairy
If you'd bought a curry like it from some place, you wouldn't go again
In truth, I have had curries exactly like this, before
Very good texture and really looks the part, but nothing special in flavour
Mind you, that's only one recipe, maybe others are better
Anyone else tried anything?

[two-sheds]

thanks for the gen haldi will forget the madras and probably try the vindaloo

[jb]

I had a go at some recipes from this book at the weekend.I tried the base sauce as well as the tikka masala and balti.I was originally going to try the base sauce I learnt on my recent take-away lesson but after Haldi's attempt I thought better of it,I invited some friends round and I didn't want a disaster on my hands,I will try that one when it's just me and the wife!!

Anyway all went well the balti was one of the best I think I've done so far(I used chicken tikka instead of prawns),just about to post the results in the pictures section.I followed the base sauce recipe as per the book,it struck me just how similar the ingredients are to most of the other base sauces on this site(including mine).The only glaring omission I thought is fresh coriander stalks so I added some of these at beginning.Curiosity got he better of me so I also added some coconut block.Not too much just about two desert spoonfuls.I couldn't really taste it overpowering the finished sauce,it just added a slight sweetness but not spoiling anything.

I also precooked my potatoes using the method of precooking vegetables in the book.These went into my bombay aloo and sag aloo...very nice indeed.

The biggest taste bonus for me was the bhuna onion recipe mix from the book.I tasted it when it was finished and the mixture become slightly sweet but still savoury.It went into the balti and certainly gave it extra flavour and texture,my wife actually commented that my balti was just how our takeaway used to make it,the sauce sauce was very thick and tasty.Here is a picture of the bhuna onion and precooked potatoes,I'll post the rest now in the pictures section....hope it makes you feel hungry!!!!

[jimmy2x]

allways good to read a book test. without hijacking the thread i was in poundstretchers at the weekend and i spotted this book called fat free indian was 2.99, large book full of recipies. What i liked about it was the many chuckney and riati type recipies.

its not bir but the starters and bread and side dishes are definetly worth a try. its a big book for the cash, and to be honest im realy enjoying reading through it.

you can find it here   http://www.amazon.co.uk/Fat-free-Indian-Shehzad-Husain/dp/1844770028


its worth a crack for those trying to keep the calories down

regards.

[Panpot]

I've been very busy but did get a copy of the book and two weeks ago made the base and the pastes together with the Bhuna Onion. I cooked a couple of dishes but can't say they came up to The Ashoka standards for my Glaswegian taste buds. The Bhuna Onion is OK if you can't be bothered with making the Bunjarra however they say life is to short to drink cheap wine it's certainly to short to waste cooking inferior curry other than to experiment or test other's suggestions. in this case once is enough though the Bhagi was reasonable IMHO. PP

[haldi]

I couldn't sleep the other night, and ended up re reading "the curry crunch"
I thought maybe I hadn't given it a fair chance
so I made
the garlic ginger puree
the spice mix
the base
pre cooked ingredients
and a madras

all exactly to the books instructions
and honestly folks it's little better than average

not worth the effort
A month ago, I bought a madras from a local takeaway called Spicy Nights
It's on Haydn Road in Nottingham

http://www.spicynightstakeaway.co.uk/

and the aroma and "taste" were absolutely incredible

and this is after after everything I have seen, read and demo/courses I've been on
I now know it just can't be done to this standard at home

there is just nothing left to try
You could drive yourself round the bend, chasing this amazing BIR flavour
I believe we have all the techniques, so it has to be an ingredient
I still suspect it's the oil, that's used which makes the difference
But I don't know that for a fact

I have to stand back from this now
I used to spend the whole weekend, on Curry experiments

It's not all without a degree of success
I make great chicken tikka
Soft lovely naan bread
Tasty rice
Lovely onion bhajees and pakora
samosas better than any shop round here

but the actual curry
nope!

I've sat in a takeaway while they were simply heating up a portion of base to make a korma, and the aroma was magic

I've been in a takeaway when the base was made up
and apart from the oil, there was nothing unusual in the igredients

oh well
time for a takeaway, I guess so it's not all bad news

[haldi]

I found an email I got back from "the Curry Crunch" author
It's from October 2010
I'd forgotten, but I had been disappointed with the results back then!
He doesn't still reply to emails
Probably not at this email address anymore, but at the time he was very responsive
The advice never advanced my cause, but maybe someone else might benefit
My curries have a flavour I don't want, and a flavour missing

Hi,
Thank you for your message, I'm sorry to hear the madras dish wasn't as you expected.
 
Please try any of the following methods:
 
1) you can add few  chopped fresh green chillies, instead of chilli powder.
 
2) you can add 1 tsp of Pataks tandoori paste or tandoori masala powder when adding the spices.
 
3) you can increase the secret mix powder to 2 tsp instead of 1 tsp.
 
4) you may add half a tsp of garam masala when adding the spices.
 
5) you can also try adding 1/2 (half a teaspoon) each of paprika and cumin powder which will enhance the taste and flavour.
 
6) to get a extra spicy dish, i recommend you buy a product from any Bengali or Asian Grocery Shop, known as 'MR NAGA' pickle.  (It's very hot and spicy, just add half a teaspoon of this pickle instead of the chilli powder and see the difference!)
 
My advice to you would be to try the above spices and see if it gives you the right consistency that you are looking for. Also one important thing to note is, always check the level of salt before taking the curry off the heat. No matter how much spice you put in it, if it lacks salt then it will taste bland.
 
I hope this will help you to get the right result this time. Good luck!
Please keep me informed on how you get on.
 
I would be grateful if you could let your family and friends know about, The Curry Crunch Book and website.
 
You Can email directly here at: thecurrycrunch@yahoo.co.uk
 
Thank You.
 
 

[haldi]

I made the Onion Bhajees from this book
I ate a few on the day and froze the rest
I thawed out a few when we had a takeaway last Sunday
They were just so good!!
Almost better than the bought curry
Highly recommended
Has anyone else made them?

[Invisible Mike]

I tried to get hold of The Curry Crunch a while back but it was no longer available. Perhaps you'd care to share the recipe Haldi!