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
Topic: Elaichi North Indian Special (Read 79651 times)
