Quote from: Phil [Chaa006] on May 11, 2013, 03:00 PM

Quote from: Axe on May 11, 2013, 12:37 PM
I think it might be better if the topic stuck to taken home dishes, what do you think?

I think that would be too limiting :  I use at most two restaurants for my T/A Indian fare, whilst I eat in probably five times that number if not more.

** Phil.

Phil / Chewy

I think thats fair enough fellas. I think it will also open our eyes to a lot more unusual dishes. I would still like to see the "usual fare" being posted as well just to see the regional variations

Another great looking dish there Chewy!

W

Oi that is cheating chewy! Mine was out of a carton tipped onto a plate Yours looks like a Michelin restaurant dish hehe! ;D ;D ;D

W

Wow, check the speed of this chap out, worlds fastest guitar player 2012. Especially towards the end!!

W

http://youtu.be/-DMyM7ARJUI

That looks tremendous Axe, what part of the country are you in ?

W

I thought it might be interesting to show pictures of T/A or restaurant curries to highlight any regional variations. We probably all have different opinions as to how a curry should look, (as noted in a recent thread about Bhuna). It may also highlight any personal failings if following somebody's recipes as to what we expect.

Some parts of the uk will certainly have differing opinions, too wet or dry etc!! To kick off here's a couple of curries from last nights meal.
These curries are from east lancs area.
1st one is a chicken tikka jalfrezi and pilau rice  ( just how I like it) and the 2nd was a prawn saag!

Just a bit of fun

W


https://curry-recipes.co.uk/imagehost/pics/935e2ddb4aa947109c21630b1f7047f4.jpg

https://curry-recipes.co.uk/imagehost/pics/2caa52e245add320a77dcbed4141ca93.jpg

Quote from: goncalo on May 06, 2013, 08:32 PM
Good tip Whandsy. That recipe you mentioned calls for olive oil instead of veg. oil. Which one did you use ?

I used olive oil as per the recipe goncalo, I suppose it depends on what you want to use the oil for as to which you prefer ie just heat and no flavour. I use it as normal olive oil would be used , dressings,  oiling bread for bruschetta, pasta, pizza drizzle, softening onions in spicy dishes etc. The use is endless really

W

I have made this recipe previously with good results, just remember to heat the ingredients and sterilise the bottle, it's a nice deep red colour now.
http://www.bbc.co.uk/food/recipes/homemade_chilli_oil_54985

W

Quote from: h4ppy-chris on May 05, 2013, 11:11 AM

Thats sad to hear Whandsy don't give up, i'll tell you what i will do for you if you want. Come to your house, i will watch you make a curry, then i will make the same curry using the same things as you. then make a curry using the things i brought with me.

Nice one Chris, I'll pm you 

W

The reason for my question is there are a lot of people with knowledge, a lot with ability, a lot with delicious looking pics and a lot with memories of curries from the 70's and 80's
I, personally, feel i can cook a lot of things to an excellent standard but my curries (whilst seemingly excellent to everyone else) are missing massive depth of flavour.  :-\Just when i think its good, the next visit to the takeaway blows it out of the water,  I no longer buy in to the spice overload anymore as i can walk out of a restaurant 2 hours later feeling stuffed and still thinking "wow, that smells ace!"
Big Boaby seemingly has done it for a few, Chewy talks like he's walking the walk (and maybe so) but i'm now left thinking "Where's this ebook Chris?" Final jigsaw piece?
I'm only a few miles from him so maybe his takeaway is nearer to my goal ?
If this doesn't help then i'm giving up

It cant be this hard can it?

W ( after a few beers)

My local takeaways been there and done that and are still wearing the T-shirt! Sadly i'm not

Good luck!

W