Ashes,
If you like I will send a jar to you for christmas.
Steve e
If you like I will send a jar to you for christmas.
Steve e
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.
#22
Starters and Side Dishes Chat / Re: KD Sundries
December 02, 2005, 08:09 AM
Hi All,
Pretty sure the mint they use is in fact mint jelly which is sweet tasting, I have tried it and its ok.
Steve e
Pretty sure the mint they use is in fact mint jelly which is sweet tasting, I have tried it and its ok.
Steve e
#23
Lets Talk Curry / Re: New Kushi Balti Book - Anyone tried it yet?
November 25, 2005, 12:21 PM
Hi All,
Will be getting the book only if to see what goes into the mysterious red paste we have discussed before. Will keep you posted.
Steve e
Will be getting the book only if to see what goes into the mysterious red paste we have discussed before. Will keep you posted.
Steve e
#24
Tandoori Dishes / Re: Chicken Tikka Masala
November 13, 2005, 12:36 PM
Hi All,
Once again we are back to the fact that you dont have to wait 20 minutes plus for a takeaway
ctm, however I must say that the ingredients sound interesting.
Tried a combination paste last night it was tasty had a little something about it, or was i just
hungry? The paste was made like this
1 tsp coriander
1 tsp cumin
1 tsp chile powder
1/2 tsp tandoori powder
1 tsp turmeric
a little water to make a stiff paste,
then the usual heat the oil, brown the garlic/ginger puree add the paste fry on high heat for
2 mins add ladle of curry gravy reduce, add 2 more ladles of curry gravy add tikka add blended
almonds stir for few minutes finish off topped with coriander and evaporated milk. steve e
Once again we are back to the fact that you dont have to wait 20 minutes plus for a takeaway
ctm, however I must say that the ingredients sound interesting.
Tried a combination paste last night it was tasty had a little something about it, or was i just
hungry? The paste was made like this
1 tsp coriander
1 tsp cumin
1 tsp chile powder
1/2 tsp tandoori powder
1 tsp turmeric
a little water to make a stiff paste,
then the usual heat the oil, brown the garlic/ginger puree add the paste fry on high heat for
2 mins add ladle of curry gravy reduce, add 2 more ladles of curry gravy add tikka add blended
almonds stir for few minutes finish off topped with coriander and evaporated milk. steve e
#25
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Kris Dhillon Curry Gravy
November 04, 2005, 08:16 AM
Hi Pete,
Thought you might like to take a look at this site on mauiritun recipes in particular the curry
gravy recipe carbon copy of the one you posted, I have tried it and it is good, http://ile-maurice.tripod.com/ Go to main page then click on curry powder paste and sauce.By the way cant find your madras/vindaloo recipe.
Steve e
Thought you might like to take a look at this site on mauiritun recipes in particular the curry
gravy recipe carbon copy of the one you posted, I have tried it and it is good, http://ile-maurice.tripod.com/ Go to main page then click on curry powder paste and sauce.By the way cant find your madras/vindaloo recipe.
Steve e
#26
Lets Talk Curry / Re: Tomato puree - or ketchup???
November 01, 2005, 03:04 PM
Hi All,
When you consider the vast majority of the meal is precooked, meat, curry base.onions etc
it follows on that if this mixture was also precooked which i am sure it is,then the spice mix would
be added to a watered down tomato based sauce ( in the case of tikka masala)prior to precooking which then requires only heating, which is nothing more than pataks ready mixed pastes, but I feel is a much more diluted and subtle mix in the bir. My reasoning comes from only the smallest addition of say pataks tandoori paste in the final dish will overwhelm the taste.
steve e
When you consider the vast majority of the meal is precooked, meat, curry base.onions etc
it follows on that if this mixture was also precooked which i am sure it is,then the spice mix would
be added to a watered down tomato based sauce ( in the case of tikka masala)prior to precooking which then requires only heating, which is nothing more than pataks ready mixed pastes, but I feel is a much more diluted and subtle mix in the bir. My reasoning comes from only the smallest addition of say pataks tandoori paste in the final dish will overwhelm the taste.
steve e
#27
Lets Talk Curry / Re: Tomato puree - or ketchup???
November 01, 2005, 08:00 AM
Hi George,
I personally think you are spot on George,it makes sense to do it that way for sheer speed,
I am in the process of trying to find out what goes into this mix,because if you look at the quantity used, if it was only tomato puree or paste it would dominate the entire flavour with
an overpowering taste of tomato.and no way is it tandoori marinade its consistency is all wrong.So on it goes ;D
steve e
I personally think you are spot on George,it makes sense to do it that way for sheer speed,
I am in the process of trying to find out what goes into this mix,because if you look at the quantity used, if it was only tomato puree or paste it would dominate the entire flavour with
an overpowering taste of tomato.and no way is it tandoori marinade its consistency is all wrong.So on it goes ;D
steve e
#28
Lets Talk Curry / Re: Tomato puree - or ketchup???
October 30, 2005, 09:27 AM
Hi All.
Went to my local takeaway last week for a chicken tikka masala,as I am satisfied with the KD
base I turned my attention to the matter of the red paste which is cooked following the
garlic/ginger stage i get on well with the young waiter and asked him what was in the red
mixture in the ice cream sized tub, he said " I dont know all of it, but there is definetely
water, sugar,and many other things added to it." So logically looking at this, I summise the following.If this paste was pre cooked in large quantities with its appropriate spice combination it is simply a matter of garlic/ginger,red paste mix, base sauce to consistency and garnish finished dish,also i read recently that if tomato is cooked slowly (caramelised) it retains its water content and reduces acidity, which i have always found to be an undesirable back taste. I have also seen large tins of tomato paste at my local asian food store made by EUROFOODS check out there website for details.will persue the red paste mystery. steve e
Went to my local takeaway last week for a chicken tikka masala,as I am satisfied with the KD
base I turned my attention to the matter of the red paste which is cooked following the
garlic/ginger stage i get on well with the young waiter and asked him what was in the red
mixture in the ice cream sized tub, he said " I dont know all of it, but there is definetely
water, sugar,and many other things added to it." So logically looking at this, I summise the following.If this paste was pre cooked in large quantities with its appropriate spice combination it is simply a matter of garlic/ginger,red paste mix, base sauce to consistency and garnish finished dish,also i read recently that if tomato is cooked slowly (caramelised) it retains its water content and reduces acidity, which i have always found to be an undesirable back taste. I have also seen large tins of tomato paste at my local asian food store made by EUROFOODS check out there website for details.will persue the red paste mystery. steve e
#29
Curry Base Chat / Re: Who believes there is a secret ingredient to the curry base?
October 28, 2005, 12:48 PM
Hi All,
Noticed in one of our local asian shops that not only was there tomato puree on the shelf but next to it was a tin of tomato paste it was made by EUROFOODS a company in my home town Newport Wales.I read ingredients on the tin and there were slight differences but what did surprise me was the tin was about the size of a large tin of potatoes,i dont know if this suggests more useage of this product against puree or not.
keep up the good work
steve e
Noticed in one of our local asian shops that not only was there tomato puree on the shelf but next to it was a tin of tomato paste it was made by EUROFOODS a company in my home town Newport Wales.I read ingredients on the tin and there were slight differences but what did surprise me was the tin was about the size of a large tin of potatoes,i dont know if this suggests more useage of this product against puree or not.
keep up the good work
steve e
#30
Lets Talk Curry / Re: Lidl chicken korma - closest to BIR? Only 89p.
August 22, 2005, 06:10 AM
Hi Guys,
I have to agree with you all about humour creeping in to the site, I reckon you all know where I live!
in close vicinity is 2 x aldi`s and 3 x lidls, its just a matter of checking for the best sell by date and
living with that sense of "I didn`t make this one guilt". ;D
steve e
I have to agree with you all about humour creeping in to the site, I reckon you all know where I live!
in close vicinity is 2 x aldi`s and 3 x lidls, its just a matter of checking for the best sell by date and
living with that sense of "I didn`t make this one guilt". ;D
steve e