Hi All,
Just a couple of curries for last night.
Not too bad,
Cheers,
Mick


Chicken Vindaloo


Chicken Jalfrezi

Quote from: madmatt on July 16, 2011, 11:19 PM
Well, I have never been lucky enough to go into a resteraunt kitchen, all I know for sure is this base makes curry's just like take aways.

Give it a go mate, thats the answer!!

Hope you enjoy!!

Regards
Matt

I may give it a go Matt but I would certainly thin it down first,
Thanks

Quote from: madmatt on July 16, 2011, 01:53 PM
It's really not too thick and I normally cook a korma(method will be put up soon) that has cream in it, which thins it a bit.

Well if that works for you matt then who am I to argue but of the several kitchens that I have been into you would never see a chefs garabi (gravy) that thick.
Mick

Hi Madmatt.
A decent enough looking base.
As it is very thick do I assume you water it down when you add to the pan when making your curries?
Cheers,
Mick

Quote from: gazman1976 on June 19, 2011, 09:30 PM
sorry to be a pin - mix powder recipe? those nans look amazing - would you recommend brushing with sum garlic after out the tandoor for garlic nans?

No worries Garry,
Mix powder, Spice Mix...call it what you will.

I'm using this one at the moment.

6 teaspoons of Rajah Mild Madras Powder.
4 teaspoons of Paprika Powder.
2 teaspoons of Coriander powder.
2 teaspoons of Cumin Powder.
2 teaspoons of Turmeric Powder.
1 teaspoon of Garam Masala.

For garlic naans my preferred method is to use chopped garlic and roll it in to the dough then place the naan garlic side down onto the tea towel pad ready to stick it to the side of the tandoor.

Mick

Quote from: gazman1976 on June 19, 2011, 09:09 PM
Hey Mick fantastic looking pics - what is your fav recipe at the moment? and u got a recipe for it?

Jealous much !!!

Garry

Cheers Garry,
This is my Chicken Tikka recipe.....

Chicken Tikka

Ingredients

1 kg of chicken breast,
Cut each breast once lengthways.

Marinade

1 teaspoon of Mix Powder,
0.5 teaspoon of Garam Masala powder,
0.25 teaspoon of Salt,
2 tablespoons of Pataks Tikka Paste,
1 tablespoon of Pataks Tandoori Paste,
1 teaspoon of Mint Sauce (in jars),
1 tablespoon of Vegetable Oil,
1 tablespoon of chopped fresh Coriander,
0.5 teaspoon of Orange food colouring powder,
1 tablespoon of Lemon Juice,
100 ml of plain Yoghurt, (Sainsbury?s basics is ok)

Method

Combine all marinade ingredients in a bowl
Add chicken and stir in marinade, ensure all chicken is completely coated, to ensure even distribution of flavours.
Cover with Clingfilm and refrigerate for 24 hours,

and this is my Naan recipe.....

Naan Bread

Ingredients

300 grams of Self Raising Flour,
1 teaspoon of Baking Powder,
0.5 teaspoon of Salt,
Milk to add, use just enough to get the dough to come.
1 tablespoon of Sugar,
1 Egg,
3 tablespoons of Vegetable Oil,
1 teaspoon of Onion seeds (Kalonji).

The dough should not be too sticky.

Hi Haldi,
The curry shed is a pent roof design and is about 7 feet at its highest, I'm 6'2" so my head/eyes are in the fumes/smoke and it did make my eyes sting a bit even with the doors wide open.
A much higher roof and I'd get away with it I suppose.
Regards,
Mick

Cheers Chewy,
I've been using pretty much the same recipes for a long time now.
Regards,
Mick

Quote from: Unclefrank on June 19, 2011, 06:38 PM
Is it gas or do you have to fire it up with charcoal etc?
And can you leave it outside?
Really thinking about getting one but unsure if its worth it as i already have a BBQ and get really good results on that.

It is gas, it could live outside if kept under cover I suppose but I keep it in the curry shed.
I have to use it outside the shed as I have no extraction in the shed.
Having built my own clay/charcoal tandoor, I prefer the ease and cleanliness of the gas tandoor.
I wouldn't disagree with you about getting good results on the BBQ but this takes things to another level. The naan breads are really good.

Mick

Cheers UF,
I saw it on ebay, it came out of a takeaway.
Its a steel tandoor as used in those restaurants that market themselves as 'balti' houses.
I can't tell the difference between food cooked in this gas steel tandoor and the standard clay and charcoal types.

Mick