Hi Mark J,

No Mark.......that was enough for 4 servings.

I added the garlic powder right at the start, together with fresh tomatoes.  Try it!  It makes your fingers stink, your clothes stink, your house stink.....wonderful!   ;D

I notice that there's a debate going on, in another thread, about the use of powdered garlic.  I believe garlic, in it's various forms (i.e. powdered and pre-bottled purees, besides fresh) is a (if not THE) key ingredient needed to create that BIR taste and smell (fenugreek, imho, would be a close second).

You know when you've got it right when the garlic smell seeps out of your pores for the next couple of days!  Oh, smell my skin!  Eu de garlic perfume!   ;D

Hi CC,

Also very sorry to hear that.  I wish you both the very best and you wife a speedy recovery!

All the best,

Cory

And another one (for my wife!):

Sorry to be boring, but here is a photo of my Chicken Jalfrezi, Chicken Tikka Masala (CTM) and Pliau Rice (for me!) that I made and scoffed tonight.  It was damned good!   

For the CTM, I used 1.5 tbsp of garlic powder!  It worked wonders, and really gave the dish a BIR smell.  It also made the house smell like a BIR restaurant!

For the Chicken Jalfrezi, I used loads of onions, fresh garlic and green peppers, but no fresh chillis (this time!)!

For the Pilau Rice, I added a touch of green food coluring, which looks quite nice I think?  Recipe here:  https://curry-recipes.co.uk/curry/index.php?topic=1383.0

Who cares!  It tasted great! 

Bloody hell Ashes!  They aren't that bad are they! 

LOL!  ;D

Quote from: George on October 29, 2006, 01:19 PM
I found some guidelines on your pilau rice but essentials like spicing were not included.

You're absolutely right George!  Similarly, I did not intend my post to be a recipe, merely an outline to indicate the cooking process. 

And, similarly, I am happy to write a more detailed recipe, and post it in the recipe section, if people wish?

Regards 

Hi All,

Woks Up is pretty much spot on there! 

I took a Curry Base (my own, but any decent one will do) and made a BIR style Vindaloo sauce (this is why it was a little hot CL!  But a Madras - or even a milder sauce - will do if you want it less hot of course).  I also added 1/2 tsp tamarind puree to make the sauce a little sour.

I then used the Vindaloo sauce to make a BIR style Ceylon (enough for about 2 people) by:

• frying 2 tsp of fresh garlic puree and 1 tsp fresh ginger garlic puree in about 100ml or so of vegetable oil
• adding and frying 1tsp coriander power and 1tsp of cumin powder
• adding and frying about 750g of raw chopped chicken breasts, until white all over
• gradually adding about 400ml of Vindaloo sauce
• adding 2 tbsp tinned coconut cream, 1 tbsp tomato sauce, 2 tbsp sugar, 1 tbsp lemon juice and a handful of chopped coriander just prior to serving

I realise this information is a little scant; I didn't intend to post the recipe in this thread, so I have provided the "bare-bones" only. 

I'm happy to write and post the full recipe if people wish me to?

CL - as Woks Up suggests, you could simply take Darth's Madras and add the coconut cream and lemon juice (and tomato sauce, sugar and coriander, if you wish) to make a perfectly acceptable medium hot BIR Ceylon type curry.

Regards, 

Quote from: mistress of spices on October 30, 2006, 04:40 PM
I am sure I will be public enemy no 1, BUT I personally think saffron is overrated not to mention expensive

I couldn't agree more Mistress ("Mistress"...now, why does that role off the tongue so nicely?!  ).

I don't think Saffron is used much in BIR cooking (if at all?).

It's undoubtedly used more in authentic Indian cooking (in rices and birianis, etc).

Anyway, you're the Mistress of Spices, you would know

Quote from: CurryCanuck on October 04, 2006, 02:48 AM
Any vinegar in the vindaloo Cory Ander ?

Occassionally, I'll whack a tbsp (or so) of vingear in it to keep it sour (like an authentic Vindaloo) and me honest. 

But, more often than not, I'll simply take a madras and make it hotter (more chilli) and stick a spud in it (of course)....more in keeping with a typical BIR Vindaloo!   :

Hi Roy,

I'm not sure what is acceptable to you, Roy, but here are some photos of naans that I make on a very hot tava (griddle) on a gas burner.

They are not as fluffy as good BIR restaurant naans, but they are pretty soft, supple and moist (though they perhaps don't look like it in the photos) and very tasty nevertheless - especially when brushed with butter ghee (the bottom photo).

For anyone interested, I have posted my recipe and procedure here:  https://curry-recipes.co.uk/curry/index.php?topic=1448.0

Cheers,