Quote from: curryhell on November 04, 2011, 07:45 PM

Quote from: jb on November 04, 2011, 06:43 PM
Off to Spices tonight NI Special as usual!!  Wife said she won't go anywhere near me tomorrow!!

Was in there Tues and last night and had NIS on both occasions.  Tues was very dry though .  Soon rectified last night though.  Let me know if yours comes up dry tonight jb as my friend had it last night and hers was  a bit dry.  Better still, take a pic.  Enjoy
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Very dry??  Never had that.They do have an annoying habit of presenting some main dishes already served up on your plate as opposed leaving it on the table in a dish.I always have been served up sizzling in a karahi dish.Here's last night's offering...blooming nice it was too...

Main thing is correct oil temp...too hot and the outside burns and the middle is raw,too cold and they just soak up oil...

Many thanks ;D they came out a treat(nearly as good as my recent pilau)  Bit tricky getting the oil the right temp as I didn't have a fryer or thermometer so it was all done by eye...the first batch was the best.

Off to Spices tonight NI Special as usual!!  Wife said she won't go anywhere near me tomorrow!!

Always struggled cooking onion bhajis.They always seemed a bit 'dough' like or just too crispy on the outside and too soft in the middle.Bit like supermarket ones I guess.Had a free afternoon so I decided to have another go...few ingredient tweeks and cooler oil...hey presto success....actually more flavour than some of the Takeaways round here.Another go and I reckon I've cracked it.

"plus my Spice Ball filled with Green Cardamom pods,Cloves,Cassia Bark,and Asian Bay Leaves"

I do like the idea of a few whole spices in a base sauce,not many recipes on the site use these.I do but I don't have a spice ball so it's a bit of a pain fishing them out at the end!!  I presume this idea came from the Authentic Balti Curry Book?

Fantastic!!! Over a dozen replies to my original post which have absolutely nothing to to do with the original thread...wish I hadn't bothered uploading the pics now.

Quote from: curryhell on October 30, 2011, 08:38 AM

Quote from: jb on October 30, 2011, 07:47 AM
Had a go at making Curryhell's pillau rice last night.I've always struggled cooking rice and never attempted before to cook it completely in an oven.All I can say is fantastic!!!! Much better than any take-away round my way(They all seem pretty tasteless to me and none really colour their rice any more).A real winner!!!

That's not to spec.  It's gone green    ;D.  Well that's another dish nailed for you then . Try it with Dips mushroom pilau and my special fried rice without mix powder is very like some round here.  Looking at those pics it's restaurant quality jb.  Glad it worked for you and thanks for trying it out and reporting back.  All i need you to do for me now is to critique my my NIS dish ;D. Not forgetting the other pics - that curry looks tasty

The next curry feast I will do will certainly contain your NIS dish.I was hoping Ifind4you was coming up with some some sort of new base gravy revelation(before I make my next batch) but alas it looks like it's not come to anything.Did you not like the green colour? Wasn't sure when you said the rice was not to spec.Got to say the black cardamons were spot on.Never used them before-I chucked a couple in my main dish and they gave it a wonderful smokey rich flavour,

Had a go at making Curryhell's pillau rice last night.I've always struggled cooking rice and never attempted before to cook it completely in an oven.All I can say is fantastic!!!! Much better than any take-away round my way(They all seem pretty tasteless to me and none really colour their rice any more).A real winner!!!

Next time I will leave the dish/oil in the oven for longer than two minutes to heat up;the spices didn't sizzle much neither did the water.The recipe called for the oven to be 175C which I think is gas mark 4 so maybee my oven wasn't hot enough.





It was a last minute thing-I had no base sauce so I quickly knocked up a curry and potato dish to go with the rice.The recipe was from the Curry Book by Vivek Singh,not BIR but nonetheless very tasty.It's very similar to the staff curry recently posted from Ifind4you.

'having tried mine side by side with the leftovers from a meal in the restaurant the other week.  I thought mine was better'

Blimey curryhell if you have achieved that I've definitely got to give this one a go!!! Went to Spices last week had NI Special amongst other things it was fantastic(couldn't quite manage phall strength though!!)

If there's room for another I'd love to book a place!!