Thanks livo, that's a strong recommendation so will definitely give that a try, maybe this weekend if I can convince the missis.  Tonight I'm doing Instant Pot lamb rogan josh and will post about it if worthwhile.

Robbo

Sorry livo, missed this post last month.  I don't have any pickle or sauces recipes I'm afraid. I did pay 20 USD for a small jar of Mr. Naga and it is excellent.
Back to the thread...my planted pots are doing well.  My jalapeño plant is 5 feet high and over 30 fruit so far.  I read that to get more heat, water the plant a bit less, to stress it out.



My fresh coriander was a bit short lived but apparently it likes cooler temps. This mess is what it looks like when it goes to seed.



Not sure how long I should leave these before harvesting, or if they go brown and then I pick them, or what.  Some research to do but growing my own coriander seeds for grinding is something I'd love to do.

And finally, my first hot cayenne has arrived. We have 2 plants going, each about 2 ft high so hopefully a nice crop around august time.



Happy growing everyone.

Robbo

Unlucky Phil, hate it when all the effort doesn't quite produce the desired results.
On to the next!

Robbo

That is harsh Phil.  28 deg C here today so am enjoying a cool Riesling to combat the heat.  Not sure if I ever saw it in the UK but my supermarket here has horseradish white cheddar that is beautiful.  My own cheddar is 3 months old today, still aging in our converted beer fridge. Trying to talk the missis into letting it go a full year.
Bought a couple naan, 4 samosas, a huge piece of fat ginger and about a pound of fresh Thai chilies today from my local Indian grocer. Time to make the homemade ginger garlic paste and get cooking this week.

Robbo

Y'all ain't cookin enough!  Come on gang, cook some curry, post some pics, give me inspiration.
I'll be doing my 2nd dish using the Taz base this week.  Haven't decided which curry yet, leaning toward dhansak.

Robbo

I reckon we will get around 1lb of ginger this year.  Will be put to good use in homemade pastes and my fave ginger martini.  Going to be a bumper crop of chilies this year too, already got a ton of jalapenos coming though.  Will post in the relevant chilli grow thread.

Robbo

So my ginger root is coming along well, the stalks are almost 1m high now.  The other day I rubbed a leaf between my fingers and there was a beautiful, subtle smell to them. Kind of a mix between lemongrass and ginger.  I didn't know this, but apparently you can cook the leaves or chop them finely for adding to salads.
Anyone got experience with this?



Robbo

Now that is a good idea Phil.  Rather than freeze, I will do that in the morning and have for lunch tomorrow.  Was considering making paneer, but eggs sounds good to me.

Robbo

Second curry of the weekend.  Same as the above recipe, but with two variations.
I replaced the torn dried red chilies with one dried ghost pepper, cut in 3 pieces, in case it gets so hot I can choose to remove them after cooking.
And no meat.  Cooked the same technique, and I am a bit more confident now about pushing the reduction / caramelization stages.  The resulting sauce coats the chef spoon beautifully and tastes good.  But leaving out the meat definitely results in something lacking.  I will probably make some chicken tikka this week and give the sauce a bash, but overall, not too bad.
I think the extra effort of making Syed's service onions and tomato purée are key to the result here. Maybe next I will try some recipe but raw onion and compare.




Robbo

Cooked with slight modifications. Less chicken (am running out of room in the freezers) and added 1/2 tsp mix powder.  An enjoyable dish, well received by Mrs Robbo but I could have done with more heat, inevitably.  Some sliced fresh chilies would perk this up nicely.


Robbo