Quote from: CarpCarp on January 07, 2019, 04:00 PM
Nice to see your Vindaloo glistening in the light SR, very tasty looking food here.

Thanks CarpCarp! Yes and still some left for dinner tonight 

Quote from: livo on January 07, 2019, 07:33 AM
SoberRat, a nice old Fender (or a really nice shiny new one) will set you back a bit more than a mobile phone. 

It certainly will Livo  ;D I know it too well haha! A neighbor of mine had a 1966 fender strat that wasn't in the best of health and she sold it for 15 grand!

Quote from: mickdabass on January 07, 2019, 03:33 PM
Lol me too

Quote from: Naga on January 07, 2019, 08:43 AM
You and me both, Rob!

PS: Your curries look great - as usual!

Thanks Naga. Off topic I know but below are the two most recent, but not that recent, reasons why I avoid guitar shops! Last is a rather rare guitar that I've had for 30 years.
Can any of you guitarists name them all?





All the best

Rob

Quote from: chewytikka on January 07, 2019, 12:49 AM
Just realised, theres NO massive oil slick in your curries.

I used 2 tablespoons (measuring spoon) in the vindaloo and 1 tablespoon in the passanda. The vindaloo was very oily after I reduced the first ladle of base but it turned out just right for me. I do get the occasional oily curry but I tend to be conservative with the amount of oil that goes into my base and final curry.

All the best

Rob 

Quote from: fried on January 07, 2019, 06:07 PM
Looking good. Love a vindaloo; cider vinager and black pepper a must, never tried jaggery though...

What Pasananda recipe did you use, still a dish I've never cracked?

Thanks Fried! I agree on the black pepper and I think I will use vinegar in the future. I normally add a squirt of ketchup which has a bit of sweetness so that is the only reason I added the jaggery, it was just under half a teaspoon, after a quick taste it just needed a bit of balancing.
I don't know how authentic the passada I cook is, I've never eaten a restaurant passanda! The recipe I used was very similar to this  https://curry-recipes.co.uk/curry/index.php?topic=14371.0 but I didn't use any masala sauce.or ground cloves.

All the best

Rob

Thanks for the links Livo! They look like really nice dishes. I do like spinach so Palak Paneer sounds good too.

Quote from: Naga on January 07, 2019, 08:48 AM
Another splendid feast, Rob! Looking very delicious!

Thanks Naga, 3 of my guests were visiting from Brazil so they had never had anything quite like it.

Quote from: CarpCarp on January 07, 2019, 04:06 PM
Really authentic looking Indian food, did you have a favourite curry?

Thanks CC. It's hard to say which curry is my favourite but among the list are Vindaloo, Dhansak, Madras and Pathia, it's nice that I don't have to call the local takeaway so often now!  ;D

Quote from: Garp on January 07, 2019, 06:37 PM
Excellent as always, Rob.......and Happy New Year!

Cheers Garp! Here's to another year of curries!   

I agree, phone shops are something I try to avoid. Guitar shops I avoid for different reasons, kid in a candy store unfortunately

All the best

Rob

Are there any recipes using paneer you guys would recommend?

Thanks

Rob

Thanks for your comment Livo. I don't have that many types of vinegar in my cupboard but I have to say the apple cider vinegar worked a treat in this Vindaloo.
And there is nothing quite like the smell in the kitchen when a Vindaloo is being cooked!

Quote from: chewytikka on January 06, 2019, 11:58 PM
Looking very good SR.
What camera phone are you using, pics look great

Thanks CT! I'm using a Samsung Galaxy S6 edge, the light over the table is a daylight LED 100w equivalent bulb.

All the best

Rob   
 

Thanks Livo, I like the sound of fried paneer, will have to look into that for a dish.

Best

Rob

That chicken looks nice and juicy Livo, I haven't made Naan bread for a long time so I should really get around to it again.

All the best

Rob

Quote from: Gav Iscon on January 06, 2019, 11:04 PM
Vindaloo looks lovely, not had one for ages. I'm a  vinegar and  potato man, myself.
Made some base tonight so just need to decide on what curry 

Thanks Gav Iscon! Same for me it's the first vindaloo I've made for about a year so it had to have potato in it tonight and I did like the tang from the vinegar.