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Mine was that colour lots of red tikka with food colouring and tom paste and proably tried to make it too big so not so much reduction still couldnt fault the taste which is the main thing
Sorry the colour was the same as the picture orangey but its a shame we cant compare tastes
Used a bit of mango powder too. Beautiful. About a hot Madras strength.
I've been eating phalls and vindaloos for more years that i care to remember. Whilst at one of my favourite restaurants a few months back the manager said i should try something different for a change but with added heat to my liking of course. I agreed and he chose the North Indian Special. I can say that i haven't looked back since. Whenever i dine in there now, it's my dish of choice. Anyway, having some time on my hands today for a change, i thought I'd have a crack at creating something similar and share the results on the site. I must say thanks to CA because his vindaloo recipe provided the starting point for today's experiment ;D. I still need to make a couple of minor tweeks but this is pretty close.Ingredients:pre-cooked onions- quarter of a large onion broken into its layers- quarter of red or green pepper roughly chopped- 3 chef spoons of oil (reduce to 2 if using base with high oil content ie. Taz's base)- half tsp of fresh pureed garlic- half tsp of mix powdermain dish- portion of chicken tikka ( i always use Blade's recipe - tikka par excellence!!) - 2 tsp fresh pureed garlic - 2 tbsp tomato paste (already diluted 50/50)- 300ml curry base (CA's)- 2 tsp spice mix (CA's)- 4 tbsp chilli powder (or more to taste)- 0.25 tsp tandoori masala (my own blend but any will do)- 0.5 tsp all purpose seasoning- 3 tsp pureed mango chutney- 1 tbsp lemon juice- fresh chopped coriander (to taste)- 5 fresh chillies (finely chopped)Method:- Heat oil in suitable pan - Add half tsp garlic puree and fry for one minute - Add half tsp of mix and fry for about 10 - 15 seconds- Add onions and peppers- Cook on low heat for 15 to 20 mins until soft- Remove onions and peppers and put to one side and leave the spiced oil in the pan for the next stage- increase the heat to medium and add 2 tsp of garlic puree to the spiced oil and fry for a minute with continuous stirring (do not burn!)- Remove from heat and add the mix spice, chilli and tandoori masala and chopped chillis- return to heat and stir fry for 30 seconds continually stirring it- add tomato puree and stir in and cook for about 30 seconds or so (do not burn!)- Add a ladle of curry base and stir- Continue to add the curry base, a ladle at a time, stirring occasionally as the water evaporates and the sauce thickens- Add all purpose seasoning, mango chutney and lemon juice and stir in - now add chicken tikka and precooked onions and peppers- Continue to simmer, on medium heat, stirring occasionally, until the oil begins to separate (5 to 10 minutes)- Add fresh coriander to tasteI hope someone tries it and enjoys it as much as i do. Off to the pub now and looking forward to my supper when i get home later ;D