Hurray, I have found Asian Bay Leaves in my local shop! As you may see there is a whopping amount of them, if anyone would like some posted, send me your address via PM. It would take me far too long to use these up, do get in touch if you would like some



I was not aware of these Asian Bay Leaves until https://curry-recipes.co.uk/curry/index.php?topic=7996.msg70540#msg70540 thanks for the tip CurryHell!

Garam Masala recipe - https://curry-recipes.co.uk/curry/index.php?topic=7864.0

There is an obvious difference in size, the fragrance has a more pronounced note of clove, well to my olfactory nerve anyway!



All the best  ;D

Great video Chewy

Worked fine for me in safari but I had to go to the Vimeo website to view. Had same message about embedding.

Cannot wait to try this one

Electric hob with surprisingly decent results.

Wow!!! Chewy that is IT! Thank you

Quote from: Salvador Dhali on March 05, 2012, 08:06 PM

Quote from: Terramamba on March 05, 2012, 07:47 PM
The colour in the photo is not showing a rich red, which it was to my eye, this is the colour I want to achieve and I am pleased to say I was very happy with it. 

There's definitely a yellow/green colour cast on that pic, Terramamba. I've taken the liberty of removing the cast - does this look more like it?

Yes SD, that is much better, thank you for the liberty taking, I do not mind at all  ;D

I think there may still be some yellow though, the table colour to the bottom right is more accurate.

I wish I had taken a shot of the pan, the colour against the ali was just what I am after 

Cheers  ;D

Quote from: PaulP on March 05, 2012, 08:06 PM
Looks very nice Terramamba. Chewy's madras recipe is very good.

You don't really drink Special Brew do you? 

Cheers,

Paul

Thank you it tasted awesome! Chewys video recipes are great for me, easy and clear to follow 

I do drink tea too, LOL!!!!!

Cheers
Colette  ;D

This was my tea tonight, wow what a dish, easy to make, or is my technique improving?

The first Madras I have ever attempted, been ages since I had a Madras from a TA so a comparison would be worthless, but as far as flavour went it was spot on, Chewys Video playing along beside the cooker is a huge help to keep me on track, although I did forget to chop the coriander, but that took very little time, always learning.  :

The colour in the photo is not showing a rich red, which it was to my eye, this is the colour I want to achieve and I am pleased to say I was very happy with it. 

Usually I tikka the chicken, but had no time this morning, surprisingly for me, I found I enjoyed it just as much! 




Great video Chewy  ;D

Hi Uncle Frank 

That sounds a very good idea, perhaps I am not using enough oil, as there is none left in the pan after cooking the veg?

All the best  ;D

Hi Chewy!

Nice one, will definitely be trying that one, my iPad will be playing it at a safe distance from the cooker!

All the best  ;D

Quote from: chewytikka on March 05, 2012, 12:11 AM
Hi Terramamba
Another good post.

Harking back too the success of your original post
https://curry-recipes.co.uk/curry/index.php?topic=7779.msg68023#msg68023

There's no need to over do the frying of the spice's like that in a Jhal Frezi.

My original tip -

"Jhal Frezi is basically a fry up! If you look at the Video again the first 4 minutes are all about combining the ingredients in succession, stir frying and working the mass in the oil.

Because its a old 'sticky' Alu pan, everything is sticking to it, singeing and caramelising plus creating the flavour.

Then I add the gravy, which is thin and watery and has the effect of deglazing and washing the pan clean again, infusing all that burnt goodness into the gravy.

Further cooking just ensures the meat is heated through and gravy is reduced and thickened. "

cheers Chewytikka

Hi Chewy  ;D

Thank you, it would seem I am moving away from the original recipe here! I wanted to singe! Do you think I need to try another dish? Maybe a Vindaloo or Phall? I like my curries to be hot 

Cheers
Colette