Yup, de-horn it, wipe its' arse, throw it on the plate, fantastic ;D

Cheers
CoR

Quote from: Robbo1979 on July 18, 2009, 06:50 PM

.... Indian cowboys ....

An oxymoron surely, I mean who would have the guns and who would have the arrows??


Cheers
CoR

Where are all these BIRs/TAs that stick lemon/garlic in their Madras? Not round here that's for sure. FWIW I think the addition of lemon/garlic was one of the things that marked out the better BIRs of yesteryear, the madras then being served either garnished with ground coconut or coconut chutney on the side. These days all you ever seem to get is a standard curry with extra chilli powder in it, no finesse at all.
So, for me, the combination of lemon/garlic/ginger and spices is what goes to make a good Madras, unfortunately the skills required to achieve the right result seem to be disappearing in direct proportion to the number of BIRs and TAs that are transforming into fried chicken/pizza/kebab joints.

Regards
CoR

Hi makum101.

It might help to fry/saute the onions before adding the rest of the ingredients. Use a stock pot or pan with a very tight fitting lid and fry the onions on a med/high heat for a few minutes then turn the heat down as low as it will go, put the lid on and let them stew in their own juices for about 20 mins or so, stirring occasionally so they don't catch and then proceed as per whatever recipe you are making. HTH.

Regards
CoR

Great minds are obviously thinking alike here coz I've been doing this over the last few weeks to try and get it right, for me. I'd pretty much go with all that DD says but try using 50/50 mix of split red lentils and washed moong dahl, they both cook in around 25 mins and you get the smoothness of the red lentils with added texture of the moong dahl, loverly. Also try sizzling a tsp of yellow mustard seeds in the ghee/oil before adding the lentils, gives the finished dahl an extra depth of flavour.

Regards
CoR

Stunning UB absolutely stunning. Congratulations on a fabulous job.


Cheers
CoR

Hi BB

You need to look for a pot/pan with an encapsulated base and if you want it to last riveted handles. Sad to say decent kit doesn't cheap, you should be looking in the ?30 plus region, the upside is decent pans like good knives will, with care, last a lifetime.
Once you get used to the gas hob you'll never want to go back to eleccy, guaranteed.

regards
CoR

Quote from: Cory Ander on July 10, 2009, 02:16 PM
My main complaint would be that Tilda is not the most affordable of basmati rices by a long chalk

Yes it tends to be the most expensive but as I explained earlier in this thread there are good reasons for this, it is apparently ethically produced and traded so leading to a consistently good product. In the overall scheme of things just how expensive is it? A 2kg bag is ?5 in the Asian grocers (?7/8 in AsdaTesMorriSains) that works out at 50p per double serving, hardly a King's ransom.
As for cooking there shouldn't be any need to rinse good rice as it will have been polished in the milling so a quick gentle fry and then cooked by absorption does the trick every time.

Regards
CoR

Quote from: qprbob on July 09, 2009, 11:58 AM
One of our local BIR's does Naga curries. They are extremely hot, but have a nice flavour to them.
They are supposed to be the hottest chili ever according to the Scoville scale. 923,000 SHU ( Scoville Heat Units.

I'll bet you they are using Scotch Bonnets not Naga chillies. There is one of the new fancy style BIRs round this way that does a so called Naga Curry but the taste is definitely SB, very distinctive and certainly hot but nowhere near as hot as a real Naga. Never seen any on sale anywhere, I think you would need to be a bit mental to attempt eating them TBH.

Regards
Cor

Looking good JerryM.

Purely co-incidentally I've just started upping the oil from a lot to outrageous amounts (technical terms). I find that covering the bottom of the pan quite liberally, say 1/16th inch seems to give good results, giving a nice 'emulsion in oil' finish to the curry just like in your photo. The left overs have a nice border of red oil after a night in the fridge, another good sign in my book anyway.

Curry on
CoR