Topic: North Indian Special (vindaloo strength)

[curryhell]

I just looked a the dish and fell in love with it, so why read the rest!!  ;D ;D

Does that mean i can expect to hear some more feedback when you've cooked it for yourself  .??  Don't forget to include the precooked onions and peppers which are included at the beginning of the thread but which i omitted to mention in my update - oops

[976bar]

I could try this tomorrow evening as I have some base and chicken tikka in the fridge, I don't have any tamarind but that's because I'm not really keen on tamarind so will probably opt for the lemon juice instead

I'll let you know how it goes

[curryhell]

I could try this tomorrow evening as I have some base and chicken tikka in the fridge, I don't have any tamarind but that's because I'm not really keen on tamarind so will probably opt for the lemon juice instead

I'll let you know how it goes

Look forward to hearing your results .  You could always use some amchoor (mango) powder as a souring agent if you have any instead of the lemon juice. That's one thing i've yet to try.

[Razor]

Hey CH,

I'm gonna give this a bash next weekend. Both Rams and your efforts looks amazing, so it is a 'must do' for me.

I haven't seen a North Indian Special on any of the menu's around these parts so I will have nothing to compare it to, which is a good thing sometimes as one won't have any preconceived ideas.

I think next Saturday evening will be my first opportunity to try this one, so update to follow later that evening.

Ray

[curryhell]

I think next Saturday evening will be my first opportunity to try this one, so update to follow later that evening.

So pleased you're going to try this one out Ray  .  I hope it measures up to the two recipes of yours that i have tried and am very taken with.  I look forward to your feedback and comments.  Always good to get unbiased view on a dish that is unfamiliar  .

[Razor]

Hi CH,

No problem mate, the dish looks amazing.  Gonna be honest with you though, the amount of chilli powder worries me.  I like a dish with a kick but hell, I think this will kick me into A&E with severe burns lol.

I will make 2 versions, the full chilli hit and a milder version, just incase I'm a bit too wimpy for the spec recipe ha,

Wish me luck

Ray

[moonster]

CH,Ray,

I am leaving this one well alone ;D ;D

The pics look amazing but you can see the heat oozing out ;D

It is something i would try a fork full off but make nah.

Moony the wimp

Alan

[curryhell]

Guys, cut the chilli down to what suits you.  The North Indian Special is a medium strength dish.  My recipe is purely to get it to my liking ;D.  Feel free to adjust the chilli content to your tastes.  There is no requirement to add my specified amounts of chilli.  I'd hate to be responsible for putting someone in hospital, or for that matter needing chilled baby wipes the next morning ;D.  I look forward to feedback on the taste of the dish, not the events of the day after .  Hope you enjoy

[976bar]

I've just made a batch (3.5l) of Abdul's base, so will be making this tomorrow night now as I have Roast Chicken tonight

[jb]

Curryhell that looks spot on to me....very nice indeed!!!  Next curry feast I do that will certainly be on the menu.Glad you tried the Elachi,by the way have you tried the new Desi Restaurant in Grays??? (The old Thai place).Had a sit in meal and it was lovely(although I got a take away this weekend and it was really average-strange how it can be so different.)Anyway I thought of you whilst reading the menu,they do a dish called 'Bollywood Blast' containing naga chillis...phew!!!