Nice to see someone else shares my love of Zereshk Polow (with Chicken of course!).
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#71
Pictures of Your Curries / Re: Karm Kalah Ki Sabzi vs Zereshk Polow
September 12, 2015, 01:00 PM #72
Talk About Anything Other Than Curry / Re: Yorkshire Puddings Recipe
August 12, 2015, 04:58 PM
I haven't had toad in the hole for years...I feel a craving coming on!
#73
Lets Talk Curry / Re: Favourite Curry recipe
August 08, 2015, 02:27 PM
Seems a lot of people rate the same recipes. My top list:- in no particular order.
CA's Ceylon and Dhansak
Chewy's Madras
CH's NIS
976bar's Garlic Chilli Chicken
Happychris' Staff curry with chicken wings is my most requested.
Plus my own Vindaloo and Jalfrezi that are a mix of recipes found on the site. (sorry can't remember who to thank)
CA's Ceylon and Dhansak
Chewy's Madras
CH's NIS
976bar's Garlic Chilli Chicken
Happychris' Staff curry with chicken wings is my most requested.
Plus my own Vindaloo and Jalfrezi that are a mix of recipes found on the site. (sorry can't remember who to thank)
#74
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Jb's takeaway base gravy
August 06, 2015, 04:44 PM
I'd use coconut milk powder if you can get it. Where do you live?
I'd omit the coconut block rather than using coconut milk as it's going to change the base to much for my liking.
I'd omit the coconut block rather than using coconut milk as it's going to change the base to much for my liking.
#75
Lets Talk Curry / Re: Chewy
August 05, 2015, 05:09 PM
That all looks fantastic...if only I had some room.
#76
Pictures of Your Curries / Re: Chicken Madras
July 28, 2015, 06:34 PM
I have to agree, just the right amount of oil for me too. I don't like adding too much then scooping it off. Without tasting it looks good. What are you using as chilli powder?
#77
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: Jb's pre cooked chicken
July 25, 2015, 11:53 AM
I personally find that pre-cooked chicken (esp breast) comes up a bit dry if it's frozen/ reheated. I occassionally freeze chicken tikka, but undercook it before freezing. You could experiment.
Waste nothing! The leftovers make excellent bombay potatoes.
Waste nothing! The leftovers make excellent bombay potatoes.
#78
Just Joined? Introduce Yourself / Re: Newbie
July 17, 2015, 05:12 PM
I even saw coriander in Lidl in Paris last week, so it depends on how far you are from a big town. I know when I visit friends in the south, the biggest difficulty is finding fresh green/ red chillis. Unless there's a significant African/ Arabic population, some stuff is difficult to find, okra is plentiful in Paris for example. Things are changing, but changing slowly.
#79
Pictures of Your Curries / Re: Tonight's tea
July 14, 2015, 01:57 PMQuote from: jb on July 14, 2015, 09:29 AM
I tend to leave my curries bubbling away for quite a while on the hob,far longer than I used to,that's how I've seen most BIR chefs do it.Don't stir the curries much,just let the residue build up on the side and scrape that back in.
I've found the same. I leave it a lot longer, and use more liquid. Interesting with regard to the other thread about frying vs boiling chilli powder, I find it reduces the heat, but gives a more rounded taste. I've probably doubled my cooking time (with base added) since I began. Lovely looking scan by the way.
#80
Lets Talk Curry / Re: Fried chilli powder v boiled chilli powder
July 14, 2015, 01:27 PM
Are you technically boiling the chili, or frying it in oil in the liquid? Unless the base is oil free.