had a crack at a vegetarian dish last night, so thought might make a jalfrezi. The thing is i was kinda not paying much attention and forgot to add any chilli lol.

also will add using mushrooms, onion, peppers ect caused a lot of water in the dish. I had to thicken a bit with corn flour, could have used passata or even more spice, if i had remembered to add some chilli it might have helped!!!

anyway was very bland, being i used the be base which i made without the chilli added was just a mild mush.

runny curry slop


after attempted save with corn flour, at this point looked reasonable




final pic before starting to eat and finding out it was crap.




i think the lesson here is to have a little taste before you serve.Also not sure about using mushrooms, think a potato curry might be better.




best wishes

morning jerry

i allways wonder what the real diffrence is, seems to me some potato, more tomatoey, more garlic and chilli, maybe some lemon is the diffrence betwen them.


think i have that about right, im sure someone will be along in a minute to say computer says no.

its been years since ive seen such bad snow and i live in highlands and islands. i work away in isle of lewis and live in fort william, bottom of ben nevis.

The ground has had permanent snow and ice for a month now.

ive seen deeper snow but never such a prolonged period of freezing cold, heck its been basically -10 to -14 for weeks at night. Its snowing heavy just now again

hows everyone else fairing in there part of the country the now.


ps> last night i never had a drink ( prob only scotsman)


happy new year

was this the first ever post on here?


happy new year everyone

big diffrence ehhh

is there seeds or something that just didint whisk with the hand blender?

wonder if it makes any significant taste diffrence?

keep us all posted emin

regards

thx 976bar.

i just made one, using just some inititive

was only needing enough for the lad.

so i made a sauce from

curry powder
grated cocunut block
squeeze of lemon
natural yogurt
pinch of cummin seeds
tumeric
some fresh coriander
touch of ground coriander

threw in some pre-cooked chicken


it was very good for being so basic, the sauce was thick before i srtarted cooking, but had to add some corn flour before the end to thicken up, the yogurt must have broke down a bit while on the heat.

the main thing the kid loved it.

i didint go for a korma because of the spices in the base gravy maybe being to much though i see your one is without a base. mines actually looked like a poor relation to the one you posted.

hi want to make a curry for a kid, dont like anything spicy. i wont be able to use any base. Has anyone any recommendations for something tasty and mild.

Quote from: Secret Santa on December 30, 2009, 11:38 PM

Quote from: jimmy2x on December 30, 2009, 04:46 PM
that restaurant looks a bit iffy, all the tubs of stuff sitting open like that.

Jimmy that's standard practise in any BIR!

its a good advert for making your own.

when i went out to a bir couple weeks ago i was kinda pushed into going, had not took the misses out in few weeks, realy though i didint want to go. i to be honest prefer my own now, i know whats in it and how fresh. i watched all the others in their enjoying the curry and all i could think about was if only they put in the effort and tried to learn how to do it themselves. It just dont hold the facination to sit in ordering a chicken vindallo like it used to and listening to the bengali background music. I one night when i made the curry dimmed the lights went on youtube found that restarant music and lit a few candles lol. The wife thought it was funny as hell.

next time i go out i will be for a chinese

ohh vestas!! i used to love them lol.

i then used to by vindallo sauce in a bag from farmfoods, i dont think they do it anymore. that was actually pretty reasonable for the effort needed.

that restaurant looks a bit iffy, all the tubs of stuff sitting open like that. they make a nice curry though by the looks of it.