Name the spices!!!
Picture taken from Ramsays Kitchen Nightmares for the Curry Lounge Episode.
Recipe is part of a Hyderadad Lamb Korma.



Left to right:

1: Dunno!
2: Cloves
3: Green Cardamon
4: Dunno! (root ginger perhaps??)

Cheers,

Andy

1st attempt was unfortunately DISGUSTING!



I tried this curry base:
https://curry-recipes.co.uk/curry/index.php?topic=674.0
With a good pre-meat recipe (this went OK, so I'll move on).

My 1st attempt was a Madras... simple enough I thought!

Heated 6 tbsp of oil until it was very hot, bunged in the spices for 20 secs, followed by some garlic paste and tomatoe puree, quickly followed by some base and the meat.

What I ended up with was not very flavoursome at all, VERY VERY dark brown horriblest curry I have EVER made. Yuck!

My conclusions: I think I have burnt something somewhere. I cannot explain why the curry I ended up with looked so horribly dark brown. I think it may have been the tom puree.

Also, I do NOT think that particular base is for the Madras type curries, to me the consistency is more akin to Korma / Massala dishes, hence to make matters worse this crap I cooked up just now was also stodgy.

Stodgy, dark brown, burnt, crap / no flavour. HORRIBLE.

Damn it! I was soooo looking forwards to a huge improvement....

Whaddya reckon guys, put me right here!  ;D

Andy

For the VERY brave:

http://www.chez-williams.com/Hot%20Sauce/hothome.htm

Get them here:
http://www.chilliworld.com/index.asp
http://www.chilefarm.co.uk/index.html

Some interestingly named sauces:
http://www.hotsauceworld.com/hottest-hot-sauce.html

Some chaps at my work had got hold of some of their:
Mad Dog 357
Nuckin' Futs
White Shark
Widow Hot Sauce

I tried all 4 (dap on the tounge) and liked the Mad Dog 357 best as it had a pleasant woody taste about it.

These are the hottest chilli sauces on the planet and.... MY GOD IN HEAVEN, I almost phoned for a tongue & tail transplant after tring those four sauces. I could bot sbeak probbabbly fur abourt an hour adverwards!  ;D

To gain some idea of the heat of these sauces (cookery additives really), 'normal' tobasco sauce is rated with a scoville 'heat' rating of about 1,500, whereas the Mad Dog 357 above has a scoville 'heat' rating of 357,000!!!!

Andy

PS, happy xmas & new year peeps

Hello!

A curry forum! My God in heaven, this is what the internet was invented for!!!!

I have been cooking curries for years... but they never quite measure up to those at the restaurant.... they are 70% to 80% there (dep on curry), but not quite if I'm honest with myself, so I am looking for that extra 20% knowledge.  ;D

Having said that, I do like my results as does my wife / friends / family.... Always + feedback, but MY opinion is very critcal: I know the results could be better.

I guess I lack: A Tandoor, Ghee, Fresh spices (I do not make my own spices, all from Julian Graves etc).

Andy