With huge interest and inspiration I was ready to singe the spices. WOW! This curry (take one) was probably, no definetly the best curry I have ever made, because the taste, colour, depth of flavour were all there. It was not as good as my local TA, but I was happy.
Lessons learnt from earlier attempts, ingredients in order.
And rice remembered.
Then it all starts to go mad as the aromas of a great curry emerge in front of me. Spatters (Artistry!) of sauce dapple everywhere, I think I could have singed the spices for longer but I was a bit scared of over doing it. I followed Chewy Tikkas tip of using the spoon around the edge of the pan to bring in the caramalisation of the sauce into the dish.
Waiting for the oil to rise.
I had already grilled the naan bread, as in an earlier curry, so carried away with the cooking of the curry, alarmed by the definite burning smell, decided to grill naan beforehand. Always learning. No, what I need is a commis chef!
Take one results, the rice looks plain and boring, but I guess that is rice. Although a few days ago the local TA gave me plain rice instead of vegetable, there was something so delicious about this rice that went so very well with my Vindaloo that I am now a fan. The naan bread, having been grilled some time before is cold, but edible, the home made chutney is fab, the home made raita is good, the beer, is well good beer.
The curry, wow, yes I am blowing my own trumpet here, but it was amazing, tasty, savoury, had that deep rich red colour I am after, I really felt I was getting close to the BIR taste.
Roll on Take Two!
Take Two was tonight, hopeful of re-creating last weeks dish I get all my prep nicely organised.
Naan cooked beforehand
Rice on the go
Singe those spices, scary!!!
Are they too dark? I thought so, but no taste of bitterness in the final dish.
Followed the recipe https://curry-recipes.co.uk/curry/index.php?topic=5699.0 Chewys video recipe ;D
Alarm bells are ringing, the curry is not the same colour as Take One, I did add more veg, trying to make it healthy, would that really have made such a difference? Waiting for the oil to rise.
Final dish, used Tilda Basmati, never bought before as shop brand is cheaper, but wow, quite a difference, naan gone a bit cold, but not burnt! Shop bought poppadoms, ok but not as good as freshly fried, all my chutneys are excellent, the raita was a bit hot as I shook the chilli powder in, instead of using a spoon. The curry itself was a bit disappointing after Take One being so good. At this point I got curry sauce on my camera lens, doh!!! :
The colour is the first thing I noticed that was different, taste was ok, BUT I will keep calm, drink more beer, and curry on!
I do like the proper curry serving dishes, after seeing some great looking curries on here served in these I thought they might improve things for me, sadly I was wrong.
Strikes me I have still got a lot of work to do, but I will get there.
My new Ali pan is great, thanks for the tip
All the best curry lovers
;D
Lessons learnt from earlier attempts, ingredients in order.
And rice remembered.
Then it all starts to go mad as the aromas of a great curry emerge in front of me. Spatters (Artistry!) of sauce dapple everywhere, I think I could have singed the spices for longer but I was a bit scared of over doing it. I followed Chewy Tikkas tip of using the spoon around the edge of the pan to bring in the caramalisation of the sauce into the dish.
Waiting for the oil to rise.
I had already grilled the naan bread, as in an earlier curry, so carried away with the cooking of the curry, alarmed by the definite burning smell, decided to grill naan beforehand. Always learning. No, what I need is a commis chef!
Take one results, the rice looks plain and boring, but I guess that is rice. Although a few days ago the local TA gave me plain rice instead of vegetable, there was something so delicious about this rice that went so very well with my Vindaloo that I am now a fan. The naan bread, having been grilled some time before is cold, but edible, the home made chutney is fab, the home made raita is good, the beer, is well good beer.
The curry, wow, yes I am blowing my own trumpet here, but it was amazing, tasty, savoury, had that deep rich red colour I am after, I really felt I was getting close to the BIR taste.
Roll on Take Two!
Take Two was tonight, hopeful of re-creating last weeks dish I get all my prep nicely organised.
Naan cooked beforehand
Rice on the go
Singe those spices, scary!!!
Are they too dark? I thought so, but no taste of bitterness in the final dish.
Followed the recipe https://curry-recipes.co.uk/curry/index.php?topic=5699.0 Chewys video recipe ;D
Alarm bells are ringing, the curry is not the same colour as Take One, I did add more veg, trying to make it healthy, would that really have made such a difference? Waiting for the oil to rise.
Final dish, used Tilda Basmati, never bought before as shop brand is cheaper, but wow, quite a difference, naan gone a bit cold, but not burnt! Shop bought poppadoms, ok but not as good as freshly fried, all my chutneys are excellent, the raita was a bit hot as I shook the chilli powder in, instead of using a spoon. The curry itself was a bit disappointing after Take One being so good. At this point I got curry sauce on my camera lens, doh!!! :
The colour is the first thing I noticed that was different, taste was ok, BUT I will keep calm, drink more beer, and curry on!
I do like the proper curry serving dishes, after seeing some great looking curries on here served in these I thought they might improve things for me, sadly I was wrong.
Strikes me I have still got a lot of work to do, but I will get there.
My new Ali pan is great, thanks for the tip
Quote from: DalPuri on January 29, 2012, 04:44 PM
Try here Terramamba
http://www.dadibhais.com/index.php/kitchen/cookware/frying-omelette-pans.html
6.50p for postage upto 20kg
Frank
https://curry-recipes.co.uk/curry/index.php?topic=5632.0
All the best curry lovers
;D
