Topic: So, what are you going to try next?

[solarsplace]

Hi

Well, don't know about all of you ladies and gents, but I'm running out of ideas about where to travel on the journey to curry heaven next... Still got Chewy's base to try and am looking forward to Abdul's new book arriving... but you know, its never the end of the journey.

Have reached a point where most of my curry's are superior to my local TA, but still fall short of my current personal favourite, and what I consider to be the pinnacle of curry excellence which is the Mahaan in Farnham, Surrey (http://www.themahaan.co.uk/).

Have had a couple of small ideas...

1) To swap curry 'kits' with a colleague - 1 person portions up some base, spice, g&g, paste etc into 2 identical portions and both persons take an individual portion of ingredients home and cook up a curry. The next day bring in said curry to work and compare results to see if there is much noticeable difference down to technique, plus possibly stove / burner.

2) Planning to experiment with using fresh poppadom frying oil to cook the curry with. Following the Undercover Curry book, have tried bhaji oil - but was not really convinced at the time. However got a TA last week end and opening the TA bag, the smell of the warm poppadom in combination with the curry was fabulous.

So, have any of you got any ideas or plans on what you will cook / investigate next?

Look forward to hearing any ideas, suggestions.

All the best.

[976bar]

Having made Abdul's base on Monday, I'm going to try either his Chicken Ceylon or Chicken Madras this evening with another attempt at Bombay Aloo

[Les]

976bar
Looking forward to your observations my friend, Are you doing every thing to the letter,? And what are your impressions on the base so far?

[Ramirez]

I am in the closing stages of the tikka masala group test, so I hope to get that done and out of the way this weekend.

I've already made Chewy's base before but I hope to make it again at some point over the weekend and hopefully fit in Razor's Rogan Josh. After that, I hope to try Abdul's recipes, having received the book this morning.

[976bar]

976bar
Looking forward to your observations my friend, Are you doing every thing to the letter,? And what are your impressions on the base so far?

Hi Hotstuff,

I did follow everything to the letter and I find the base sauce really pleasant and love the slight kick from the Chilies

I'll make the dish later and post some pics

[solarsplace]

Nice 1 guys, good to hear that Abdul's recipe book has produced pleasing results

[976bar]

His book (Volume 1) arrived this morning and having read through the "Indian Restaurant Style" section a few of the recipes call for either Tikka Massala Paste or Kashmiri Masala Paste or Jalfrezi Paste.

I presume that these are the Patak's pastes out of a jar and that the Paneer & Broccoli Jalfrezi could become a Chicken/prawn Jalfrezi by substituting the paneer & broccoli with whatever meat or prawns you choose?

[976bar]

Hi All,

Well just made my Bombay Potatoes and a recipe from Abdul's book, Chicken Ceylon. I followed it to the letter and it's nice but it's just nice, it didn't blow me away, I found that it lacks/needs something........but can't quite put my finger on it. Maybe it needs another teaspoon of 8 spice? I dunno....

However after trying it, I decided that I would like it hotter, so I added 1 scotch bonnet chili finely chopped to some oil in a pan and after that had cooked through I added 1/2 tsp chili powder stirred this into the oil chili mixture then added it to the ceylon and cooked through for about 5 minutes.

The heat level is now as I would like it, but I still think it needs something. Anyone else tried this recipe yet? If so, what were you're findings?

Anyhow, here are a couple of pictures of the Bombay Aloo and Chicken Ceylon dishes made

[PaulP]

Hi 976bar,

I've had quite a few chicken ceylons from BIRs over the years and they have all been at least as hot as a madras. Usually the sauce has been quite dark but with a distinctive coconut flavour.

I've got the same book and hope to try some recipes soon.

Paul

[Les]

976bar
Thanks for your honest opinion on the chicken Ceylon,
HS