Hi Stephen. I was just wondering if the butter in this recipe is salted or unsalted please?

Regards

Rob

Thanks Garp. I like the sound of it hehehehe. Is there a reasoning behind it?

All the best

Rob

p.s. the madras video is still a work in progress at the moment.......bloody work gets in the way! 

Quote from: Edwin Catflap on June 06, 2016, 01:31 PM
i especially like the look of the rice, is it chilli mushroom brown rice?

Ed

It was really just what I had. Some Pilau rice, not that much, and I just bulked it out with a few mushrooms, sweet peppers, finger chillies, onion and garlic. I probably used a bit of soy sauce as I normally do with mushrooms but it really was just something to have with the vindaloo    

Thanks Edwin. The recipe is my own which I haven't got around to posting yet. I'm still tweaking it

Late post from 2 days ago. Chicken madras, chicken tikka masala and chicken tikka pathia. Made for an old friend.

I conducted an experiment today of combining the ingredients of two different curries. Below is a rough list of the ingredients. All measurements are with measuring spoons.

2 TBS veg oil, 1 tsp G/G paste, 1 TBS diluted tomato puree, pinch of methi leaves, 1 htsp mix powder,
1/2 heaped tsp deggi mirch, 1/2 heaped tsp kashmiri mirch, 1/4 tsp salt, approx 350ml base sauce, portion of precooked chicken (chicken tikka would also work), squirt lime juice, 1 heaped tsp sugar, 1 heaped tsp jaggery (I use shakkar), 2 tsp coconut powder, 1 tsp ground almond, 1/2 small onion quartered, handful of finely chopped coriander, 1/4 yellow and green peppers, 1 small ripe tomato, 2 TBS masala sauce, Evaporated milk (to taste)

Precook the onions and peppers. Remove from pan. Add veg oil on a medium heat then fry the G/G paste, add tomato puree and methi leaves then when the sizzle dies down add mix powder, deggi mirch, kashmiri mirch and salt. Roast the spices then add 3/4 ladle of base, mix well. Add the coconut and almond powder. Increase the heat and boil until dissolved. Add precooked chicken, lime juice, sugar and jaggery and mix well. Add more base, masala sauce and coriander and mix well. Allow to reduce then add the remaing base and precooked veg along with 3-4 slices of fresh tomato. Wait for the oil to separate, reduce heat and add the evaporated milk, allow this to simmer until the desired consistency is reached. Serve with rice and/or naan.

Having made this I really enjoyed it and will be making it again but I have no idea what it would be called so please any advice would be most welcome.

Rob


       

Thanks Phil! I don't think there is anything wrong with roast pork. I made this one as a prelude to a curry night with a friend the next evening, I thought it would be a good idea having not made it for a while. And I have to say I am very glad I did.

This one was an experiment. I decided to use all the ingredients of two different curries, a chicken tikka masala and chicken pathia. It turned out really tasty and it's one that I will be refining. I've got no idea what it would be called though. Suggestions welcome.......

Rob

 

This made such a lovely lunch over the half term. Sweet, sour and just a little hot! Just enough space on the plate for an onion bhaji or two but i didn't have any.   

Rob

Haven't been here for a while for various reasons. Managing to still get into the kitchen though so thought I would put up a few efforts. Starting with a tasty chicken vindaloo....

Rob