Topic: North Indian Special (vindaloo strength)

[DalPuri]

CH,
Where does the chopped garlic come into this recipe?
Is it either/or  e.g. chopped or g/g paste?
I'm taking it from (final cut) page 8.

Cheers, Frank.

Got all me ingredients prepped and ready 

[curryhell]

BOTH.  Chopped garlic goes in when you're frying the onions in the initial fry before adding any spices and before you add the ginger/garlic paste.  Good luck with DP.  Hope you enjoy.  Look forward to your report later.  Any issues PM me

[DalPuri]

Cheers CH 

[curryhell]

no worries DP.  Enjoy the dish.  Of course we expect a full critique along with the  CR0 traditional curry porn pics.  I apologise for yet another cock up in my write up of the recipe :

[natterjak]

Just to say I've cooked this a couple of times so far, tonight for my bro-in-law and nephew along with a CA Bhuna and CT Madras. I used Maggi Tamarina sauce (bought from Asda) instead of tamarind extract and it came out very well indeed. No pics this time, maybe next time

[curryhell]

You kept that quiet Natterjak.  Disappointed there are no pics though .  Which did they prefer??.  I've been trying to find some tamarind sauce rather than concentrate.  A trip to Asda me thinks..  I could always do what Az does and mix up some of my own using the block i suppose but he really didn't go into that much detail on how to do it 

[natterjak]

I've made tamarind sauce from block tamarind before, you just cut yourself a 2 inch by inch chunk off then put into a mug and top up with boiling water. Give it a min to dissolve then squish it around with a teaspoon for a minute or so then sieve to separate the solids from the liquid tamarind sauce.

My curry victims tonight loved the NIS and the Bhuna equally. I'm sure they would have rated the madras too but 2 tsps Rajah hot chilli powder was over and above their heat threshold (they are curry lightweights) so they barely sampled it before declaring "too hot"

I think it was Asda where I found the Tamarina sauce. Maybe tesco though. Worth getting hold of though, very pleasant stuff.

[curryhell]

Curry wimps indeed Natterjak.  They obviously need more training.  You need to educate them further ;D.  I have a block which i bought the other week and was going to make it up.  The stuff at Zaal's was super to taste, sweet but sour at the same time .  I wonder how long it keeps if you make it up and put it in the fridge.  I will definitely check out the tamarina on the web and go and get some.  I have been looking for some rather than the concentrated tar like stuff.  Then again, that too works better than lemon I think.  Glad your guests enjoyed the food mate.  I've never made a bhuna.  Maybe it's time i tried it

[DalPuri]

Blimey, I'm full now! Haven't eaten a curry that fast for ages  ;D

More heat vicar 

Unfortunately it wasn't quite to spec. Didn't have any fresh chillies so subbed with kashmiri.
Already had pre-cooked onion and pepper, so started off with Chalice oil.
And i didn't have any mango chutney, so used my sisters chilli jam.
Overall a delicious dish, maybe a touch oversweet but that could be from the jam.

Thank you Ch. 





p.s. I think its time i made a green curry. 

[curryhell]

Blimey, I'm full now! Haven't eaten a curry that fast for ages  ;D

More heat vicar 

Unfortunately it wasn't quite to spec. Didn't have any fresh chillies so subbed with kashmiri.
Already had pre-cooked onion and pepper, so started off with Chalice oil.
And i didn't have any mango chutney, so used my sisters chilli jam.
Overall a delicious dish, maybe a touch oversweet but that could be from the jam.

Thank you Ch. 

p.s. I think its time i made a green curry. 

you are more than welcome DP. Thanks for the feed back.  You made me smile.  Not quite to spec eh??  I don't think i need to ask if you used the spicey onions in the absence of the mango chutney;D. Not sure whether it was in the area or not
Glad you enjoyed your version of my dish.  Do make it again and if you can, try and stick closely to my recipe.  You may enjoy it even more next time.  Nice one DP.  I'm still smiling now.