Topic: New videos from Curry2Go in Chorley

[solarsplace]

Hi Everyone

Made the Curry2Go Vindaloo all to specification apart from using Abdul's gravy & 8 spice mix as that is what I had at the time. Will repeat with Curry2Go versions too.

The image below really does not do the recipe justice - and apologies for the Pyrex dish in the picture - not very BIR. I made 2 x single portions and combined - only then thought about taking a picture.

Excellent recipe. Wondering if fresh ground cardamom is more pungent than packet pre-ground? - was rather strong and will reduce amount of fresh ground cardamom next time if this is the case!

This is going on my favourite recipe list along with ChewyTikka's madras. Thanks for posting Curry2Go!

[Razor]

Hey SP,

That looks perfect my friend. Can I ask, did you use seasoned bhaji oil like c2g suggest?

Also, that colour looks amazing, please tell me that you've 'photoshopped' it lol ;D

Ray

[curryhell]

I can almost smell and taste that Solarsplace.  Mmm, i will give this one a try.  That does look the b******s. Now off to my local for a North Indian Special

[JerryM]

the salt comment in the marinade video is something i'm going to take on board as i can see it working.

a sort of similar tip i picked up from this site is to sort of pre coat when making tikka - add lemon or lime juice and some deggi mirch and leave for 1 hr before continuing to make the full marinade - it's the same idea of getting the spice into the meat. i normally add salt at the same time but won't from now on.

ps solarsplace - report has got me well looking forward to trying the vindaloo myself.

[solarsplace]

Hi Everyone

Glad you like the picture and brief report - hopefully you will be tempted to try Curry2Go's Vindaloo for yourselves too! - The only thing I can offer as advice at this stage is to consider that less is probably more when in comes to the cardamom powder

Seriously though, no photo adjustment was used in the image. I always add tandoori masala in my tom-puree mix (I believe Curry2Go does too) - maybe extra colour saturation is from there  :-X

This batch was made without spiced bhaji oil. I tried that before with the Curry Secrets book and was undecided at the time. Personally I felt that the finished curry takes on a sticky (for want of better words) old chip shop oily background when using the second hand bhaji oil - but thats based on very loose experiments.

Hopefully one of you chaps will go the bhaji oil route again and report back

All the best

[emin-j]

Hi Everyone

Glad you like the picture and brief report - hopefully you will be tempted to try Curry2Go's Vindaloo for yourselves too! - The only thing I can offer as advice at this stage is to consider that less is probably more when in comes to the cardamom powder

Seriously though, no photo adjustment was used in the image. I always add tandoori masala in my tom-puree mix (I believe Curry2Go does too) - maybe extra colour saturation is from there  :-X

This batch was made without spiced bhaji oil. I tried that before with the Curry Secrets book and was undecided at the time.

Personally I felt that the finished curry takes on a sticky (for want of better words) old chip shop oily background when using the second hand bhaji oil

- but thats based on very loose experiments.

Hopefully one of you chaps will go the bhaji oil route again and report back

All the best

Agree totally with that solarsplace 

[loveitspicy]

Awesome looking!!!

best, Rich

[jb]

Another one has just been posted...bombay aloo...

bombay potatoes

[Unclefrank]

Having already made the Madras recipe a few days ago thought i would give it another go and yes it still is the same as i made earlier an excellent dish ALL made to spec using C2G base gravy, spice mix, bhaji oil, garlic/ginger paste and tomato puree.
I also made the Vindaloo today as well and again i really liked it nice taste heat and texture, again ALL made to spec.
Hopefully going to try the Bombay Aloo tomorrow.
The seasoned oil does add that extra bit of deepth to the final dishes as the oil rises to the top and i scoop this off and save to use in other C2G curries.

[JerryM]

enjoying these videos that much that i ended up watching the lot on you tube.

Julian is clearly top man and wish him all the best.

ps i have the ingredients (kashmiri chilli) for the vindaloo and have base et al on the go. have not tried the kashmiri chilli before and took real strength not to pick up the norm nagga (de seeded for me). even treated myself to some standard chilli powder (have always used the hot version out of habit).