I have the following link book marked so was unaware of any outage.

https://curry-recipes.co.uk/curry/index.php?action=unread

Out of curiosity and to help Stew, what link did you have Rich?

Quote from: spiceyokooko on April 14, 2013, 08:29 PM
Isn't pease pudding and mushy peas generally made with Marrowfats?

Pease pudding is made with split yellow peas, perfect for tarka dal


Sorry Jerry, I didn't think this would hijack your topic.

Quote from: chonk on April 14, 2013, 05:40 PM...Wonder what the difference is...

Marrowfat is to Pea as Mutton is to Lamb.

Ah yes, cheesy peas as they call it at the Shanaz (not on the menu of course). That was the only dish I could think of too, but have never ordered it so had to ask.

If they do use marrowfat, i'll have to put it on the to try list.

Quote from: goncalo on April 12, 2013, 11:18 AM
Although this is always subjective, this korma had the perfect consistency as far as I'm concerned, which was somewhere between the texture of cream and the yogurt, closer to the former though. I presume you already been thru the recommendations of using condensed milk (carnation) ? I have a tin at home but haven't gone about trying it yet, but I think chewy claimed it to be the way to get true 80s bir korma.

Hi Goncalo, sorry for the late reply. In terms of consistency, the korma sauce I remember would have a similar consistency to that of the vindaloo you posted, though it's hard to say for sure. I did once see this type of korma made some years ago and they used Carnation, which I had always remembered to be Evaporated and not Condensed, my memory is vague and I couldn't say for sure.

Though I do remember them explaining they use Carnation in place of the single cream for TA orders,  which underlines the Carnation Milk being evaporated. They didn't use coconut block either, just reliant on coconut flour and ground almond.

Would you include the pre-made pastes such the masala paste and korma paste that some use? Then there is the chilli pickles: naga, scotch bonnet, green chilli etc. and an array of chef made masalas.

I have to ask though, what dish do you make that uses marrowfat peas?

Quote from: mr.mojorisin on April 14, 2013, 12:31 AM
I'd stick the left over chicken in between 2 well buttered slices of thick bread, add a good splurge of Brown Sauce....eat this delicacy while you phone in a takeaway curry....

Don't forget the Salad Cream!

In that case, finely chop and fry until soft, add chopped garlic, add curry powder and chilli powder, then a a little stock and reduce. Add chicken and add more stock, cook to reheat the chicken, sprinkle coriander and serve. 

Without onion your task is very difficult. But with what you have, i'd mix the chicken with Pataks Kashmiri and fry with the garlic and a little stock, you could add a little cream and the a little apple, but I would finish with chopped coriander. The potato I would cube and par boil then toss in curry powder and fry with more garlic.

Is this any good?

Quote from: chewytikka on April 12, 2013, 12:30 AM
Just the photo Malc.

Your right Mike and looks different again on my monitor here at work.

Quote from: goncalo on April 12, 2013, 12:37 AM
...other possible reasons include: the chicken stock which was a little burned and not enough cream.

When you say chicken stock, is this from the pre-cooked chicken?

I played around with Korma when I first started on the site. Had some fairly good results but could never quite get the right type of sweetness and thick consistency that I was use to. Korma was the only dish I had in the early years of my curry experiences. I still enjoy a good one on rare occasions but sadly, most outlets around me these days produce very thin pale dishes that are far too sweet. Funny enough, I used the Korma and the Sag Aloo as a measure of a restaurants quality.

Got any left over, it's making me hungry!