This video should be 'stickied', so anyone not sure about their technique and what to add at which stage of the cooking procedure can study it. Fantastic work.
This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
#172
Talk About Anything Other Than Curry / Re: Big Mac special sauce
March 05, 2015, 05:45 PM
Are we deleting all off-topic post or just on ones that George started?
Might as well just delete Phil's account and be done with it
Might as well just delete Phil's account and be done with it
#173
Pictures of Your Curries / Re: Julians Madras
March 04, 2015, 03:53 PM
I reckon the redness of a curry is more down to the chilli powder used. I'm using up some standard TRS chilli powder at the moment, in preference to my usual kashmiri mirch, the result is a quite a different colour.
Have you tried 1/2 tsp of Priya ginger pickle in a madras? If not it certainly adds a little something extra. I think CT might've mentioned this.
Have you tried 1/2 tsp of Priya ginger pickle in a madras? If not it certainly adds a little something extra. I think CT might've mentioned this.
#174
Lets Talk Curry / Re: Tawrash
March 01, 2015, 06:34 PM
You might be a noob at cooking curry, but I'm sure you're not a noob at eating curry
Are we talking, similiar to a Chicken tikka masala?
Are we talking, similiar to a Chicken tikka masala?
#175
Lets Talk Curry / Re: Tawrash
March 01, 2015, 05:48 PM
It's probably an in-house invention. Is it a coconut based curry or a tomato based? Got any pics?
Are you able to replicate other dishes from this curry house? If so, I'd imagine it would be doable.
Are you able to replicate other dishes from this curry house? If so, I'd imagine it would be doable.
#176
Talk About Anything Other Than Curry / Re: Thai Chicken Satay...
February 25, 2015, 06:59 PMQuote from: michael.t on February 25, 2015, 06:45 PM
Thanks ELW
Yes recipes look good glanced at the papaya salad that I do now and again and it's all the ingredients I use
Cheers MT
How did you get hold of the pickled Mud-Fish
?
#178
Lets Talk Curry / Re: Madras
February 24, 2015, 06:12 PM
Here's the Lamb Madras.
I used lamb on the bone, and I had plenty of liquid, never had to add any and even needed to evaporate off a bit at the end. I cooked this for about 2h, the original recipe seemed a bit short.
I was also a bit concerned at the amount of powders in the recipe, but it all cooked out in the end, I found it a little heavy on the cinnamon though.
It turned out to be a good, standard traditional style recipe. I really like making up spice mixes for traditional recipes, if you enjoyed this one I really recommend https://curry-recipes.co.uk/curry/index.php/topic,12690.0.html
recipe halfway down the first page by tempest63, the black curry powder in this is really special.
#179
Talk About Anything Other Than Curry / Re: Laab Porcupine
February 24, 2015, 05:20 PM
Have a look in the freezer section of a descent asian supermarket. I get ready-shredded green papaya at about a quid for 500g. Apparently it's better for salad than fresh.
I've had some mean laap in Thailand/ Laos, brutally hot, don't think there was any porcupine in it, rat I wouldn't be surprised!
I've had some mean laap in Thailand/ Laos, brutally hot, don't think there was any porcupine in it, rat I wouldn't be surprised!
#180
Lets Talk Curry / Re: Madras
February 24, 2015, 09:29 AM
Do you mind me putting up a photo of the Lamb Madras I made and some thoughts?