I'm sorry, GOTG, I'm now totally confused?

So a "white korma" is a "tikka starter" akin that that sold in McDonalds, is it? 

And, to add to my confusion, what has "yoghurt mint dip" got to do with it? 

Oh!  Perhaps your previous comments were you being ironic! 

Hi GOTG,

Lovely though that may look, it looks to me like a lovely piece of marinated and grilled chicken.

Where's the sauce to justify it being called a "white korma"?

I stir it back in.  I don't think removing it is worth the effort. 

I have no idea what "impurities" may be in it or what the "impurities" may be?  Anyone?

Hi SD,

Absolutely correct, in my opinion (ooops!  Am I allowed to express an opinion?)  :

Whatever.  In my opinion, you have every right to express your disdain for a "sweet, creamy and almondy" curry.  Others, of course, may disagree (which I do, because I am very partial to a good BIR korma - or a good BIR pasanda).

But, as you say, if you can't express an opinion (which isn't a personal attack on anyone), then what are forums all about? 

I also agree that, going by that photo, the "white korma" (which, I admit, I have never heard of) looks totally watery and insipid.  Not my idea of a BIR korma, at all!  :-X

Quote from: gavindaloo on October 20, 2012, 09:40 AM
hiya, many thx cory, ok, it was a great tasting curry, but it was not as bum churning as i thought it would be, don't get me wrong, it tasted really nice, so what spices do you think, you know, in what combination to make it hotter ?.

The obvious answer is to add more chili powder/extra hot chili powder (and/or dried chili flakes, dried chillies and/or fresh chillies). 

Alternatively, if it's to your taste, add more black pepper and/or more ginger (both will add heat, though both will also add a distinctive taste).

More chili is undoubtedly your best option.

Quote from: StoneCut on September 21, 2012, 11:25 AM
Also looks excellent. Were you out of fresh coriander ? Appears to be very little in it, or do you prefer it that way ?

Hi SC,

I couldn't be bothered to adorn it with fresh coriander (though I did add some earlier in the process).  I just wanted to eat it!

Anyway, it seems to me to be more of a recent practice (regarding BIR curries).

Hello Gavindaloo,

I didn't add any tandoori masala to this vindaloo. 

But, if you did add some, it would certainly affect the taste...and the colour.  Try it, with or without tandoori masala, and see what you think?

Hi UF and Naga,

In very much summary form (and as far as I recall!), I made it as follows:

Step 1 (Pre-Made Ingredients):

- Caramelise thinly sliced onions in some vegetable oil, butter, salt and sugar, until golden and crisp
- Dry roast some fine desiccated coconut and sugar, in a pan, until golden
- Hard boil some eggs and slice thinly
- Thinly slice some tomato
- Thinly sliced mushrooms

Step 2 (Mushroom Pilau Rice):

- Essentially using my pilau rice recipe here: https://curry-recipes.co.uk/curry/index.php?topic=1383.msg12185#msg12185
- Pre-wash and pre-soak basmati rice
- Heat mixture of oil and butter in a suitable pan
- Add whole spices (e.g. pinch of fennel seeds, pinch of cumin seeds, large pinch of mustard seeds, an ear or two of star anise, 1-2cm long piece of cassia bark, a medium Indian bay leaf, several crushed green cardamom pods) and sizzle for 30 seconds or so
- Add some garlic/ginger paste and fry for about 30 seconds
- Add rice and some spice mix
- Tumble the rice to coat all grains with oil/spice/garlic/ginger mix
- Add excess water and milk and bring to a simmer
- Add salt (and a little sugar) to taste
- Add sliced mushrooms, caramelised onions, sultanas and some coriander leaves or stalks (as you wish)
- Simmer for around 8 minutes until rice grains are al-dente
- Drain rice through sieve
- Spread in baking tray
- Dot with food colouring (to your personal preference)
- Place in fridge to dry (and for colours to set)
- When cold, tumble to separate grains and distribute colours

Step 3 (Chicken Bhoona Madras):

- Essentially to my madras recipe (but drier - less curry base/more reduction - here: https://curry-recipes.co.uk/curry/index.php?topic=3830.msg34732#msg34732)
- Heat oil in suitable pan
- Add tomato paste/puree
- Add spice mix (plus salt, dried methi, chillies, etc)
- Add chicken pieces
- Fry until oil separates
- Add curry base, a little at a time
- Keep frying, and adding a little curry base, to retain a thick sauce
- Add coriander leaves or stalks (if you wish)
- Add some creamed coconut block and/or finely descicated coconut (if you wish)
- Add some sugar (if you wish)
- Adjust sauce to the taste and consistency to your liking (but the consistency needs to be quite thick)

Step 4:  Chicken & Mushroom Biriani:

- Grease a casserole/Pyrex dish with butter
- Place a thin layer of rice on bottom of dish
- Place a layer of Chicken Bhoona Madras on top
- Place a layer of roasted coconut, egg, fresh coriander, tomatoes and caramised onions (and roasted almond flakes, if you like) on top
- Place a thick layer of rice on top
- (or keep making layers of rice/curry/topping/rice/curry/topping, as you prefer
- Dot top layer with small knobs of butter
- Cover with foil and a lid and reheat in an oven, at around 180C, for around 40 minutes, until gently bubling and steaming
- Serve with cucumber raitha, mango chutney, naans, etc (or whatever else takes your fancy!)

However, I think a typical BIR biriani is generally a pilau (or special) rice with a vegetable curry to accompany it.

Sorry I haven't been too precise here; please message me if you wish me to elaborate.

Cheers,

A Mushroom Pilau Rice and a Chicken & Mushroom Biriani I made earlier in the week:

Mushroom Pilau Rice:



Chicken & Mushroom Biriani:



Pretty tasty.

So what exactly does "tuk tuk" mean (in Bengali, Hindustani, Geordie, or whatever)? 

I sure have never heard of it...(it reminds me of "bang bang chicken", or such like - i.e. more Chinese Asian)?

It looks, to me, like a chicken tikka bhuna madras (in more common BIR parlance)?

I think it must be a Geordie thing (and, I imagine, a fairly recent one)?

But VERY nicely presented, nevertheless!  And it does look very nice!   

PS: Why do you call chopped onions and capsicum "service onions"?