Topic: Elaichi North Indian Special

[curryhell]

Because of my love of the North Indian Special dish available in my local area I have added a second recipe for the dish which is my take on the dish as made by the Elaichi, one of my local TA's unlike the original which is based on my take of a restaurant version.  The two dishes whilst being similar are quite different but I enjoy both of them as they each have their own character as well as their own flavour.  If you have tried my original recipe in the house specials section of the forum and enjoyed it, i would suggest that this recipe too is well worth a try.  You may even prefer it   As always, feedback on the dish is always appreciated.  Thanks to Natterjak for proof reading the recipe and instructions and having a dummy run at the recipe.  Cheers Chris


Recipe

pre-cooked onions
- half medium onion sliced into four - pole to pole
- quarter of green (and red) pepper halved and sliced not too thinly
- 1 chef spoons of oil

main dish

Ingredients in order of use
- 1 chef spoons of oil
- heaped tsp fresh pureed garlic and ginger (60/40 garlic/ginger)
- 3 large cloves of garlic sliced fairly thickly
- 2 tbsp pre-diluted tomato paste (diluted 1part puree to two parts water)
- 1 rounded tsp spice mix
- 1 tsp ordinary chilli powder (or more or less to taste)
- 1 tsp tandoori masala (see link)
- 1 rounded dessert spoon of tamarind sauce (Tamarina or East End Tamarind (Imli) sauce)
- 1 rounded tbsp red masala sauce (see link)
- 1/2 tsp salt
- pre-cooked onions and peppers
- 300ml heated curry base
- portion of pre-cooked chicken tikka 
- 5 fresh whole chillies ( or to taste)
- fresh chopped coriander (to taste)


Method:

- Heat chef

[Micky Tikka]

Well done CH
Does look a tasty dish
Look forward to trying it ,as your NIS was a big hit for me

[curryhell]

Hpe you enjoy the variation on the theme Michael . Look forward to your feedback mate

[artistpaul]

Hi CH

dont have the specified tamarind sauce just a concentrate, is that suitable substitute and how much concentrate to use? cheers

[curryhell]

Hi CH

dont have the specified tamarind sauce just a concentrate, is that suitable substitute and how much concentrate to use? cheers

I used a concentrate in my other recipe AP. It definitely added a little sour note.   I would say use a 1/4 of a tsp.

[natterjak]

Hats off to CH for a lovely recipe. I cooked it last night and tk my mind it's better than the original NIS. The red masala sauce (which I made including mustard oil as per chewy's recipe) adds a very BIR-like depth of flavour and the overall effect was of a dish worthy of the specials menu at your local. Ha, I still can't work out how CH gets such a nice deep red colour to his dish though, mine is positively brown by comparison!

Some pics:

[Stephen Lindsay]

Another one to try - looks superb CH!

[jb]

Hats off to CH for a lovely recipe. I cooked it last night and tk my mind it's better than the original NIS. The red masala sauce (which I made including mustard oil as per chewy's recipe) adds a very BIR-like depth of flavour and the overall effect was of a dish worthy of the specials menu at your local. Ha, I still can't work out how CH gets such a nice deep red colour to his dish though, mine is positively brown by comparison!

Some pics:

That's looking great,I can't wait to try this at the weekend.I managed to get hold of some Tamarina sauce today,very nice stuff.

[natterjak]

For anyone else wondering about sourcing Tamarina, it's sold at Tesco and Asda for about

[jamieb728]

Hi CH

Going to give this new version a try at the weekend just a question about the tamarina or tamarind i have this in the cupboard will it be ok to use or should  i pick up something else ?


Jamie