Quote from: Axe on February 18, 2013, 03:21 PM
Nice write up and pics RD and thanks for reminding me, as I have still not got around to this dish, something that is going to be rectified soon.

Just a couple of questions, did you use water or thinned out base? And did you use white onions or regular brown onions?

PS I see one got away

Thanks Axe.  I used white onions that had brown skins  i think they would therefore be regular brown to you. I only used water as the recipe gave that option and I had no base defrosted. I think the strength of the spices in this would overpower any normal base anyway.

PS. One was scrambled for eating duties.

I use stick blender in preference to the goblet as it is easier. As said above, angle it right and you are fine. You have obviously found out what happens if you get the angle wrong though or it is too near the surface.    I don't always do it but I have had good results with sieving the base as well after blending. Takes a little patience but you will be amazed at the amount of fibrous stuff you end up with.

OK Guys lets kick round 2 off with .......
Chewy's Gora Bengali Chicken Roast

https://curry-recipes.co.uk/curry/index.php/topic,7846.0.html

Kindly offered up to me this morning by Fried as something he enjoys and wanted a second opinion 

Well having got my head around the fact that this was not going to be a spicey roast chicken in the true sense and having all the ingredients to hand I thought what the heck and just got on with it. The only issue of concern was the fact that my lot are picky about chicken on the bone. You know the sort, picks at it then leaves most of the meat untouched instead of picking the bu&&er up and ripping it apart with their teeth.  So this was going to be a meal for me alone although I may just take some off the bone and say nothing.

A few pics then and comments to follow -

Ingredients  ( yes the naughty eggs are still incarcerated and doing 'bird'    )


First stage fry off the onions and whole spices.


Deep fried spiced chicken


Add tomatoes, peppers etc


Almost there


Finished dish


Left overs ( chicken hidden within! )


Now, hoping all those pics come out ok, my thoughts..........

Easy to make? Yes, put simply, but a bit of a faff having to deep fry chicken. We normally only ever use the fryer for bhajis. The oil is then drained into storage and kept as spiced oil. For those that keep the fryer 'oiled' up all the time then this will of course pose no problem.

Taste?  VERY nice and VERY spicy. Not hot but an explosion of strong spices fighting with each other to tickle the taste buds. Others have described this as sweet and smoky. Did not taste sweet but definitely smoky. I think this comes from the black cardamon in the main and, to some degree, the Indian Bay. I do like to snip the ends of the black ones to expose the seeds whereas the green ones just get crushed a bit. I personally like the whole spices and do not mind biting into a green cardamon or clove now and again. Others may not like this.

This ended up very dry and I actually added twice as much water as the recipe suggests. Still not much sauce but what was there was thick and clung nicely to the veg.

Didn't like the tomato skins. My fault, should have blanched then peeled before using.

Salt?  There was no way I was going to use 1tsp on the chicken and another whole TBS in the cooking. I added another 1tsp instead and found the dish well seasoned at this level.

They say the proof is in the eating. Well I certainly did that. Half of it in fact for lunch today which will not only mean that I am on cereal for dinner but shall no doubt get a bo**ocking off the missus too for my abject gluttony. 

Thank you to Chewy for posting this dish and thank you also to Fried for pushing it my way and giving me this opportunity to try something completely different.

 

Quote from: Axe on February 17, 2013, 07:57 PM

Quote from: RubyDoo on February 17, 2013, 07:27 PM
Not sure if I have same view on pic but no splash.. That said I do not find that base causes any splatter worth talking about.. May cause conversation but I do not boil base at splatter level. Never found that necessary for desired results.  A good simmer does the job..

It was tongue in cheek RD, full pan, blender etc. 

Looks good to me apart from the chops. Bit of chargroil yep but they look over the top to me. Well somebody had to say it. They may well be good inside but that level of external nuking is not good for both taste or carcinogenic damage ..

Quote from: Phil [Chaa006] on February 17, 2013, 07:09 PM

Quote from: DalPuri on February 17, 2013, 06:53 PM
What i can never understand, is people who won't or can't eat certain foods but will still cook them professionally.  How can they be a judge of its quality or flavour ?

Well, I don't cook professionally, but I do cook vegetables for my wife : "Greater love hath no man than than he cook the uneatable for another"   How they taste I have no idea !

** Phil.

Hehehehe. Phil's had too much Rice wine.   

Quote from: pauly58 on February 17, 2013, 01:17 PM
My apologies RubyDoo, they are methi leaves, 1 tsp to be exact.

I made it for my wife last night, it was our 28th wedding anniversary & I had drunk a little wine.

She loved the Pasanda. I might be inclined to add a bit more wine personally but it was very tasty.

I used CBM's base gravy , minus the white cabbage.

Curryhell, it's very difficult to say without the two dishes side by side , but I would say pretty close & definitely a lovely curry.
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Excellent. 28 years. Only done 25 myself . Not sure about the benefits to be had from vino in the curry but hey ho. Go for it.

Quote from: Axe on February 17, 2013, 04:46 PM
That's all wrong! Your kitchen is far to clean after making base!

Not sure if I have same view on pic but no splash.. That said I do not find that base causes any splatter worth talking about.. May cause conversation but I do not boil base at splatter level. Never found that necessary for desired results.  A good simmer does the job..

What are the dark flecks in your sauce?. Normally expect that to be methi or whole cumin etc but no mention of either in your recipe. Love the look of it though. Not a Passanda lover but this appears to have a good hit of chilli just to lift it.

Nice description and pics. Salivating.