Quote from: Gav Iscon on January 04, 2019, 10:52 AM

Quote from: Naga on January 04, 2019, 09:22 AM

Just to add to the base gravy fun - I made my latest batch on Christmas Eve! Tonight will be our 3rd curry since then.

Just rub it in Naga...

Yum!

Up to your usual standard, Chewy. Looks delicious!

Just to add to the base gravy fun - I made my latest batch on Christmas Eve! Tonight will be our 3rd curry since then.

Need to have a think about what it's going to be now!

Just to add to the rice jollity - I always use basmati rice as a white rice accompaniment for everything savoury. And I always cook it the same way.

Soak for 20 minutes, rinse, drain, plunge into boiling salted water, cook at a rolling boil for 5 minutes precisely, drain, serve.

The rice drains and dries in seconds. I use it straight away in Oriental fried rice dishes. It's so quickly in the wok and back out again, that it retains it's al dente qualities and never breaks up or turns mushy.

I'm not saying my way is the right way, of course. But it works very well for me and has stood the test of time.

Very nice, Chewy! I really shouldn't look at these photos when I'm hungry!

Quote from: chewytikka on December 11, 2018, 03:38 PMMy latest pouch of Chongga MAT KIMCHI is due to explode any day now!...

Looking at that pouch, I'm imagining (with some horror) what effect it has on the colon!!!

Quote from: Madrasandy on January 11, 2018, 06:39 PM
Often use maggi seasoning, instant umami, perks up any dish that maybe a little flat tasting

At the risk of further resurrecting an old thread - +1. I use it all the time in my Chinese cookery at the rate of roughly half-a-teaspoon per 2 people.

Quote from: Sverige on December 09, 2018, 12:57 PMDoes anyone still make and use bunjarra in their curries?

I still use Panpot's bunjarra occasionally, but usually only in darker curries such as Domi's Dopiaza and lamb curries etc. Once a large batch is made, I freeze it and then just scoop out a good spoonful of bunjarra slush puppie per person to use in the curry sauce. It certainly adds to the depth of flavour, but not so much that it overpowers the other flavours and textures.

Great-l0oking curry, SB, particularly given your lack of recent practice. Your curries always looked excellent and this one, albeit using a commercial base, resembles your previous offerings. Nice one!

Quote from: livo on December 02, 2018, 09:39 PMI imagine this dish is one that will really deliver a customisable dish in terms of chilli heat. It could very easily be made mild for the kids and have a real kick for the hot heads...

...I also used the same naan recipe again and can't recommend it highly enough.  I actually made the dough 4 days ago and it has sat in the fridge. I cooked 2 naan on the tawa without even bothering to try to get them to stick. I just flipped them. Even with this rough treatment the bread was delicious.

You're spot on on both counts, livo. That Ceylon Chicken of mine was frozen from a dinner party a couple of weekends ago, as were the naan doughballs. Last night, I liberated the frozen leftovers of my go-to Chicken Dopiaza by Domi (also from the said dinner party!) together with the last frozen naan doughball. The curries were delicious (of course lol!) and the naans were as good as the original fresh breads - and, as previously stated, they were cooked on a non-stick Tefal crepe pan. As you say, no trying to get them to stick, just flip them over and add more melted butter and some coriander leaf before serving. Good to go!