Quote from: london on December 13, 2014, 03:13 PM
Real Curry Recipes.

And it is a pay site?

How much?

Quote from: livo on December 13, 2014, 11:32 AM
I received an email from RCR a few weeks back reminding me that my subscription was about to time out and offering to take some more coin from me.  Ahh, no thanks.

Forgive my ignorance but "RCR"?

Dishes made from recipes with an accompanying picture rarely look anything like the picture.  I recently found that the pictured dishes in a book of Balti recipes were not even made using the published recipes.

I'll be interested to give this a try. I have some Ajwain and have been looking for a recipe to use it in.  This looks like it to me.
[/quote]

I have books that give a recipe for diced chicken breast whilst the accompanying photo shows a jointed bird, and vice versa

T63, you are shewing OUR age   I too place have Singh, Veerasawmy & Jaffrey, as well as a host of others including (but not restricted to) Aslam, Baljekar, Dhillon, Fernandez, Lama, Prashad, Pruthi, Panjabi, Sreedharan and Taneja.

** Phil.
[/quote]

I would say that from those you mention our bookshelves would look very similar.

I have various versions of the Camellia Panjabi from the very first through the one with the CD to the small black paperback. If you have these what do you think was the best one? A lot of what I liked was in the first edition but subsequently got taken out, this Kofta Curry for instance.

From Camellia Panjabi, 50 Great Curries Of India (first edition)

This is a curry made with long kebabs of minced lamb. It is a recipe from a
leading Kashmiri family. They call it a kofta curry and say that long kebabs
absorb the flavour of the curry more evenly than the round ones. The koftas
are very tender and the gravy thin but full of flavour.

   for kebabs
   2lb (900g) very finely minced lamb
3 tsp    fennel powder
11/2 tsp    ginger powder
11/2 tsp    red chilli powder
6 large    black cardamoms
1 Tbsp    oil
   salt
1     egg
   for the gravy
5 Tbsp    full-fat yoghurt
6 Tbsp    oil
8 clove    
2     in (5-cm) cinnamon stick
4 small    tomatoes, chopped
1 Tbsp    tomato paste
2 Tbsp    red chilli powder
1 tsp    ginger powder
   salt

To make the kebabs, mince or process the lamb once more until it is very
fine. Mix the fennel and ginger powders. Remove the seeds from the cardamoms
and pound until crushed. Mix all the spices with the minced lamb in a bowl.
Add the oil, salt to taste and the egg and mix well.
Keep a bowl of warm water handy to dip your hands into when making the
kebabs. Take a handful of the minced meat, about the size of a lime, and
roll it to a 3-inch (7.5-cm) sausage. Place on a flat dish or tray. You will
get about 30 kebabs which, when cooked, will shrink to a 2-in (5-cm) length.
To make the gravy, whisk the yoghurt and set aside.
Take a cooking pot with a diameter of at least 10-12 in (25-30cm)
( it can be a shallow one ) into which the kebabs will fit without breaking.
Heat the oil in the pot over a low heat. Add the cloves and cinnamon first,
then after a minute or so add the tomatoes. Fry until the liquid from the
tomatoes has almost evaporated. Stir in the tomato paste.
Add the chilli powder and fry for a minute, and then put in the yoghurt.
Stir continuously to prevent the yoghurt from curdling. Add the fennel and
ginger powders, season and cook for 5 minutes, stirring all the time.
Add 5 cups hot water and bring to the boil. Very gently lay in the kebabs
one at a time. Leave to cook for about 20 minutes over a low heat. The
kebabs will absorb a lot of the water. Do not stir once the kebabs are put
into the pot. It the gravy needs to be stirred, hold both sides of the pot
and rock it gently.
Taste and add more salt if necessary, mixing it first with water and
pouring it into the pan in various places. You will know when the dish is
totally ready, as oil will rise to the top of the gravy.

If the kebab curry is to be reheated before serving, remove from the heat
just as the oil begins to rise to the surface and set aside. Then reheat
gently for 5-7 minutes, before serving.

If the mince is fatty and the curry oily, add 2 eggs instead of 1, and when
the kebabs are made up, steam them for 10 minutes, allowing the fat to drip
off before putting the kebabs into the pot.

I got this off the web (mariasmenu.com) and it has similarities to the recipe I posted earlier so I may give this a go over the coming week.


Save

Print
Nadan Chicken Curry
Author: Maria Jose Martin
Recipe type: Side dish Cuisine: Indian, South Indian, Kerala, Keralan

Ingredients
Chicken - 800 gms (measured after cleaning)
Pepper powder - 1 tsp
Vinegar- 1 tsp
Coriander powder - 2 tbsp
Turmeric powder -

Quote from: Admin on December 09, 2014, 08:30 PM
This looks good I would use coconut milk instead of oil and I bet you it's much better.

Also would add chicken stock as well.

Stew

Nadan Kozhi Curry-Nadan Chicken Curry - YouTube
www.youtube.com/watch?v=xnFUNdR0ckc

Uses coconut milk so I would try this one if I spoke the lingo. No English subtitles unfortunately.

Quote from: Madrasandy on December 13, 2014, 08:13 AM
You should open a library 

Then others would touch "my precious"

Quote from: tempest63 on December 13, 2014, 08:22 AM
I know I have a Le Creuset stainless steel chefs pan and an oil stone to reinvigorate my global knives coming from no.2 daughter and her squaddie.

My wife takes pic's of any cookbooks I show an interest in when browsing waterstones and sends them to the kids, so I guess some cook books will arrive.

No.1 son who "doesn't really like curry" will probably get me the suit hanger thingy that I asked for on my birthday back in March.

No.1 daughter hasn't asked what I want so she will surprise me.

No.2 son is skint so will only surprise me if he gets me anything.

Santa will hopefully get me a Waring spice grinder.

And I inadvertently found an Xbox one in the gun cupboard under the stairs so I know what the wife has got me. When I don't cook its Call of Duty. Pure stress relief blowing things up and killing bad guys.

I know I have a Le Creuset stainless steel chefs pan and an oil stone to reinvigorate my global knives coming from no.2 daughter and her squaddie.

My wife takes pic's of any cookbooks I show an interest in when browsing waterstones and sends them to the kids, so I guess some cook books will arrive.

No.1 son who "doesn't really like curry" will probably get me the suit hanger thingy that I asked for on my birthday back in March.

No.1 daughter hasn't asked what I want so she will surprise me.

No.2 son is skint so will only surprise me if he gets me anything.

Santa will hopefully get me a Waring spice grinder.

I have 88 Indian books on the shelves at the moment, a few more in boxes still in storage that I haven't sifted out yet and three waiting to be collected from the post office. This doesn't include the Thai, Chinese and far eastern books of which there are probably another twenty or so.

Of them all I think the most important is Indian Cookery, a practical guide by Dharamjit Singh, a Penguin paperback first printed in 1970. My copy is a revised 1987 reprint. This should be on every curry cooks bookshelf because of the amount of information contained within.

The eldest book is a 1953 reprint of Indian Cookery by E P Veerasawmy, first published in 1936; interesting but doesn't really float my boat.

Most used of the lot is good old Madhur Jaffreys Indian Cookery that accompanied her BBC 2 TV series from 1982.

A handful are published by Jaico an Indian publisher but printed in English. I think I bought these through indiaclub.com based in America.