Supper after the pub

[curryhell]

I know you all like a bit of curry porn so I thought i'd post last night's supper which i prepared before heading to the pub.  much wiser than trying to cook it afterwards  . Been a little while since i've made my NIS dish as i've been mulling over what changes i need to make to it   . And CT's madras is so simple and quick to make  ;D. I normally have an NIS delivered from a take away and always order NIS when i eat at  my favourite local restaurant.  The two dishes are similar in background flavours but different.  The NIS i've posted on here is my take on the restaurant version.
Since i eat takeaway more than sitting in, i dedided to work on creating something close to the TA version.  This is the end result and i've got to say i'm very pleased with my first attempt .  To say the kitchen stunk of NIS when i go up this morning would be an understatement ;D.







I'll post the recipe later and a  few tasting notes when i compare it directly to Friday's TA leftovers  ;D

My current distraction that's interfering in NIS development - CT's Madras cooked again earlier in the week, Monday and Tuesday  :

[Aussie Mick]

That looks absolutely bang on CH.

Look forward to seeing your recipe.

And we all love Chewys' Madras.

[natterjak]

Lovely photos CH... Look forward to the updated / alternative NIS. I've cooked your other NIS two days in a row (takes 2 days to use up a portion of gazman's spicey onions) and I might knock up some chewy red masala today ready for when you post the other recipe.

Which base do you use by the way? Your curries always look like they have great texture.  How thin do you dilute your base before cooking with it.?

[jamieb728]

Hi CH

Well i have just got up with a cracking hangover and that NIS is making my mouth water ive not made one for a while so im definatly having one for dinner got my juices flowing the pic looks fantastic.

Jamie

[curryhell]

That looks absolutely bang on CH.

Lovely photos CH... Look forward to the updated / alternative NIS.

Well i have just got up with a cracking hangover and that NIS is making my mouth water ive not made one for a while so im definatly having one for dinner got my juices flowing the pic looks fantastic.

Cheers guys.  It was bloody tasty i've got to say

I've cooked your other NIS two days in a row (takes 2 days to use up a portion of gazman's spicey onions) and I might knock up some chewy red masala today ready for when you post the other recipe.

You won't need Gazman's spicy onions for this recipe Chris.  I've learnt to scale that recipe down a bit to give me enough for an NIS and some left over for a poppadum ;D

Which base do you use by the way? Your curries always look like they have great texture.  How thin do you dilute your base before cooking with it.?

For this dish I used the Zaal base.  For CT's madras I have been using Abdul's enhanced and occasionally C2G.  Nearly out of C2G and only 3 portions of AE's  Will definitely be making up some more of AE's and the Zaal base will be a stock item from now on.  It has such a lovely savoury sweetness that sits in the background of any curry i've cooked with it .  Will no doubt do CT's or CA's again.  Like to have plenty of base in the freezer for when the urge takes me :

Re. dilution, as per CT's video I thin it till it runs of the spoon which is almost clean.  When we were at Az's you can see me checking the thickness of it then with the chef's spoon ;D

Will post the recipe as soon as i can but as you know, care needs to be exercised when doing so, as you only have so long to edit it.  So I don't want too many cock ups in it or too many questions because of its lack of clarity

[Peripatetic Phil]

Will post the recipe as soon as i can but as you know, care needs to be exercised when doing so, as you only have so long to edit it.  So I don't want too many cock ups in it or too many questions because of its lack of clarity

Maybe send it via PM to a couple of members who you can trust to be objective and get their reviews before making it public ?  I would nominate Axe and Razor, but I am sure there are at least a few dozen others who would meet the bill.   The internal representation of PMs and normal postings is identical in terms of BB code, so once your reviewers are happy you can just copy and paste.  You can get at the source version of your outgoing PMs by going to "Sent items" and then using the quote feature to disclose the source, then all you need to do is strip off the surrounding "quote"  tags :

Code Select Expand

[quote author=curryhell]...[/quote].

** Phil.

[curryhell]

You learn something every day on this site .  Thanks for the info Phil.  I'll follow your suggestion.

[976bar]

Orgasmic CH!!

Can't wait to try it

[loveitspicy]

CH - Absolute quality

best, Rich

[Stephen Lindsay]

Not wishing to go too far off topic but I ended up in The Balaka last night. Now the Balaka is an institution in Dundee, having been there since the 1970s. We were sitting there reflecting as to how there's still a lot of the same staff and they looked old back then!

Anyway - NIS is not really a local dish but due to thinking about Dajorca's thread I ordered a Punjabi Masala and in my mind compared it with the NIS. The NIS is truly a much richer and more complex dish. The Punjabi Masala is much more like a pimped up Bhuna. So this afternoon I am going to have another go at the PM and see if I can come close to what I tasted last night. The NIS I have to say (I know Curryhell has heard this before!) is a true classic and if you haven't tried CH's recipe then give it a go.