Topic: Sunday's Effort

[UK/Canadian in USA]

Well this was my offering for today (Sunday).
Previously I had just been boiling the onion / garlic / ginger mixture. This time I fried it until it was a golden brown and then boiled it. I'm sure it made a difference.
My lot are completely unforgiving and if it’s crap they’ll say so.
They ate way more than normal this time and now I don’t have much to take to work tomorrow for lunch…..

Anyway, here’s some pics:

[pete]

Looks good
If you fry the onions first, you should get really nice curry oil
I'm going to do a base like this next
Thanks for the pics

[DARTHPHALL]

Really nice pics,looks very much like my curry base,lovely golden yellow.

[curryqueen]

Look good to me too!  How long have you been making your own bir curries?  I must say that when I go to Florida each year, I have yet to find a bir that the dishes taste the same as here in England.

[raygraham]

You know, it's just great to have photo's to back up the posting. It gives an idea if we are on the right track or not and a chance to appreciate other folks efforts. nice photo's and looks very appetising. The base sauce looks just like I get using either Darth's base or the 100 Best Base. What was your opinion of the final taste? Near to the BIR or not? do you use any spicing in your rice?

Regards

Ray

[UK/Canadian in USA]

Glad you liked the pics.
I've been making BIR curries for about 3 or 4 months now and I would say that this was my best attempt to date. I did actually add some spice to the rice for the first time but I’m not sure that it made a difference. This is definitely an area that I need to work on.
The naans were good though.
The other week I commented to my wife on how the curries always tasted better when I took them to work the next day for lunch. So, after reading similar posts about eating them the following day I did the same thing and made it on Saturday for Sunday’s supper.
Totally convinced now that this is the way to go.

[raygraham]

Hi,

Here is a foolproof rice with spices that gets great comments every time.

3 Cups Basmati Rice, washed a few times until water runs clear then drained
1 pint Water
1 oz Butter
4 green Cardamoms, Whole
4 Cloves, Whole
3 x 1" pieces Cinnamon Bark
4 Bay Leaves
1 tsp Salt.

Once the rice is washed and drained put everything into a fairly large saucepan and bring to the boil. Lower the heat and cover the pan.
Cook on low for exactly 10 minutes.
Turn off the heat and leave for 10 mins.

At this point you can make up a small seperate amount ( about 2 Tbsps ) of Yellow Food colouring and Red Food colouring. Add this to the rice in a cross like pattern. gently fork the rice to fluff up and mix in the colours. Remove the whole spices if you prefer.

If you are not keen on food colouring then add 1 tsp Turmeric powder at the start.

Regards and good luck,

Ray