Quote from: tempest63 on May 28, 2007, 04:51 PM
Hi Guys,
just wondering if anyone has ever frozen coconut milk out of a tin.

I regularly cook an Aubergine and Lentil curry that uses about 100ml of tinned coconut milk and end up throwing the rest away. I thought it may be possible to freeze it in the correct quantities in ice cube trays? This means I will only have to but a tin every 5 or 6 curries and it will always be readily measured out.

Hi Tempest,

I realise this is a REALLY old thread, but i'm searching for a Brinjal/Aubergine recipe, and the one you mention sounds good.
Would you post the recipe for me to try?

Regards

Matt

Quote from: Cory Ander on September 14, 2011, 03:04 AM
Looks great MM.  Thanks for trying it and reporting your findings with photos 

Which recipes did you use for your rice and (naan?) bread?

The rice is Dipurajas mushroom rice, made with my pilau recipe( on the rice thread )
And the paratha I hate to admit is shop bought frozen one, dry fried. I find these so good and inexpensive I don't think it's worth the effort to make my own. I do my own naans though, and will post recipe shortly.

Matt

We Cory, You've come up trumps again my friend.
Cant decide which is better, youre madras or your Jalfrezi!!!
Gonna have to do them both again many times me thinks

The madras had just the right amount of heat.I followed it to the letter, apart from adding cabbage in (your) the base recipe, and ghee instead of the spiced oil.I will make a batch of the oil soon.

Heres some pics.

Matt

As promised the pics from the Madras I made.

It was bang on, but I did simmer it for at least 20 mins to get the consistency right.

Even the trouble and strife loved it!!

Thanks Cory Ander, for yet another winner.

MM

We,, the base is made and blended.
I doubled quantities for all ingredients, and as stated before, added white cabbage, finger chillies, and 2 extra tomatoes.Due to the extra ingredients, I also added 200ml extra water(Oh, and 3 Chicken Stock cubes- after reading the replies on this thread it seems they way to go) and I simmered for an hour and a half.

First impressions are fantastic.Just as a base, it tastes great.Not bitter in any way.

It made 4.7 Litres in the end!!Consistency was great, not too watery.

Cant wait for a free evening to make some curry's.First one will be CA's Madras(Will photo and post results)

Heres a pic of the finished base.I blended a bit more after photo was taken, to get rid of the specs(Suspect it was coriander leaf)

Regards

Matt

I have 3.5 Litres of this simmering away right now!!! ;D

Have added some finger chillies, and a quarter of a white cabbage(as used in CT's Base) as I had it in the fridge
Will report with pics the crurries made with this.

Matt

Let's see what Stew says. I think quite a few would be happy to chip in if money is an issue.


I agree, if there is a cost involved im sure a few quid each for a years membership would more than cover any costs, and there would be enough of us that would be happy to pay.Lets face it peeps, the info gained from this site is fantastic, and worth a few squids.

Also, a team should be set up.I didnt realise it was all one mans work.Well done Stew, but lets get a few involved.(I would be happy to help where needed)

Matt

Quote from: Phil (Chaa006) on August 26, 2011, 04:48 PM

Quote from: hotstuff09 on August 26, 2011, 03:42 PM
Welcome back cr0, thought I had been evicted for a while there ;D

Panicking as one does when CR0 goes off the air, I realised that most of us have no way of re-establishing contact with each other in the event of CR0 disappearing for ever.  Would there be any interest in exchanging e-mail addresses via PM ?

** Phil.

Great idea!! I absolutely agree.Lets get it up and running fast as the site seems unstable to say the least at the minute!!

MM

Same here!!  Panicked for a while thinking my favourite curry website had gone forever without me trying put all the reciPes. Phew!
What was the reason for the downtime moderator??
MM

No probs curryhell.you are right about the cooker etc! When simmering these bad boys do bubble and splatter a tad. Will put a lid on slightly ajar next time.
I made ca's jalfrezi since this and it was truly amazing.
Am away on hols at the mo but will do another comparison on my return.
Another reason for the state of the cooker is probably one ingredient I never mention but Is always there when I do a ruby Murray , and that's the bottle of wine!!
The method should read chop onions, take a sip, add cardamoms, take a sip etc!!lol
Have fin( by the way I'm cooking ca's jalfrezi and my korma recipe tonight for 9 people, and I'm CAMPING!! Should be fun