Cheers Chewy.
Learning by my own mistakes is invaluable, but learning from other peoples, has the edge I think
.
Learning by my own mistakes is invaluable, but learning from other peoples, has the edge I think
.
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#81
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: Zaal Base
August 11, 2012, 09:29 PM #82
Lets Talk Curry / Re: Batch cooking pilau rice...
August 11, 2012, 09:26 PM
Excellent post NJ.
Thanks for the illustrated steps.
It makes following a recipe far easier when I can see what it should look like at each step.
Thanks for the illustrated steps.
It makes following a recipe far easier when I can see what it should look like at each step.
#83
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Cassia vs Cinnamon
August 10, 2012, 01:09 AM
ChewyTikka wrote:
"You were very lucky that you used cinnamon instead of cassia bark, as you
would have really ruined your base once you started blending it"
Chewy - could you explain please? I thought they were almost interchangeable.
Thanks.
"You were very lucky that you used cinnamon instead of cassia bark, as you
would have really ruined your base once you started blending it"
Chewy - could you explain please? I thought they were almost interchangeable.
Thanks.
#84
Lets Talk Curry / Re: Does anyone use fresh turmeric?
August 09, 2012, 10:17 PM
Thanks Phil. I'd love to hear how it turns out.
Flavour is still paramount, but the older I get, the more I try to also keep it as healthy as I can, (apart from pie and chips, burgers and pork crackling)
I was amazed to discover how vegetable based the bases are and hopefully the benefits of lots of Garlic, Ginger and Turmeric, offset the effect of the oil and salt.
Flavour is still paramount, but the older I get, the more I try to also keep it as healthy as I can, (apart from pie and chips, burgers and pork crackling)
I was amazed to discover how vegetable based the bases are and hopefully the benefits of lots of Garlic, Ginger and Turmeric, offset the effect of the oil and salt.
#85
Lets Talk Curry / Does anyone use fresh turmeric?
August 09, 2012, 04:55 PM
I notice that Morrisons is now selling a few different world foods and they seem to have lots of fresh turmeric.
As turmeric is meant to be so good for health, I wondered if anyone has tried using it fresh rather than powdered?
As turmeric is meant to be so good for health, I wondered if anyone has tried using it fresh rather than powdered?
#86
Lets Talk Curry / Re: Help me find a curry (recipe)
August 07, 2012, 12:16 AM
Great detective work Axe. And good of Ali to supply the answer as well.
#87
Curry Videos / Re: Jhal Frezi Video Recipe
August 05, 2012, 04:37 PM
Stephen.
This is the sequence from the video, if Chewy doesn't see your post
Chewy's Jhal Frezi.
3Tbsp Veg oil
1Tsp GG Paste
Par cooked onions and peppers
1Tsp Mix powder
1Tbsp dilute Tomato puree
1Tbsp Minced Green chilli and coriander paste
2 Tsps Red Massala mix
Pre-cooked chicken breast
A pinch of salt
1 ladle of curry base
Simmer for a few minutes
In the vid the chicken breast was previously seasoned and baked in foil for 25mins.
Red Masala Mix
4 tbsp Yoghurt
1 tsp three Pataks PastesTandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)
Mixed powder
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
Minced Green Chillies
Blend Fresh Green Chillies with Coriander Stalks, Vegetable Oil and a Pinch of Salt.
I hope that's okay to post the text of Chewy's recipe.
This is the sequence from the video, if Chewy doesn't see your post
Chewy's Jhal Frezi.
3Tbsp Veg oil
1Tsp GG Paste
Par cooked onions and peppers
1Tsp Mix powder
1Tbsp dilute Tomato puree
1Tbsp Minced Green chilli and coriander paste
2 Tsps Red Massala mix
Pre-cooked chicken breast
A pinch of salt
1 ladle of curry base
Simmer for a few minutes
In the vid the chicken breast was previously seasoned and baked in foil for 25mins.
Red Masala Mix
4 tbsp Yoghurt
1 tsp three Pataks PastesTandoori, Tikka and Kashmiri
1 tsp Mixed Powder
1 tsp G&G paste
1 tbsp Mustard Oil
1 tbsp Vegetable Oil
1 tsp Red food colour (Natural Cochineal)
Mixed powder
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
Minced Green Chillies
Blend Fresh Green Chillies with Coriander Stalks, Vegetable Oil and a Pinch of Salt.
I hope that's okay to post the text of Chewy's recipe.
#88
Lets Talk Curry / Re: Help me find a curry (recipe)
August 04, 2012, 11:37 PM
Just reaffirms my belief that (finding) this forum is worth it weight in gold.
Thanks again Stephen, I will certainly give those two recipes of yours a good testing and thank you as well Axe.
I've never tried a Makhani, so hopefully the making of it it will turn out to be another significant part of the puzzle.
Thanks again Stephen, I will certainly give those two recipes of yours a good testing and thank you as well Axe.
I've never tried a Makhani, so hopefully the making of it it will turn out to be another significant part of the puzzle.
#89
Lets Talk Curry / Re: Help me find a curry (recipe)
August 03, 2012, 11:34 PM
Thanks all. I will have a look at the Carnation milk and Tandoori massala methods.
I have tried adding cream and or Yoghurt to madras dishes, but with my limited experience, it was at best a bit "unusual".
Edible, but certainly not a finished dish, though if I actually knew what I was doing it would help.
I knew before I asked, that the essential details were severely lacking and expected to have that pointed out in very specific terms
, but also hoped that with all the combined curry experience on here, that it may just ring a bell, as it did with Stephen and Bob, so thank you all again. I've now got a few idea's to try out on the unsuspecting family.
I have tried adding cream and or Yoghurt to madras dishes, but with my limited experience, it was at best a bit "unusual".
Edible, but certainly not a finished dish, though if I actually knew what I was doing it would help.
I knew before I asked, that the essential details were severely lacking and expected to have that pointed out in very specific terms
, but also hoped that with all the combined curry experience on here, that it may just ring a bell, as it did with Stephen and Bob, so thank you all again. I've now got a few idea's to try out on the unsuspecting family.
#90
Lets Talk Curry / Help me find a curry (recipe)
August 03, 2012, 03:15 PM
Warning: Vague and unclear descriptions ahead...
Years ago (1998) I lived near Arbroath for my sins.
There was an Indian takeaway in Fisheracre that sold a rich and creamy madras hot dish. It was a vivid, bright red and would cause me to break out in a sweat as soon as I took the lid off.
I think they called it a Punjabi Massala, though that could be utterly wrong and I believe the names to be a bit arbitrary anyway.
Years later I was in Exmouth and the Indian Ocean curry takeaway there sold a similar style of rich creamy and hot dish, without the vivid colour.
The closest I can come to it now is from the Curry Express in Yelverton (Dartmoor) with their Chicken Razalla, though this is yoghurt rather than cream according to their menu.
These 3 dishes are not at all similar to Tikka massala in their flavour, but they are in consistency, all being very rich, creamy and Madras hot, but not tomatoey or coconutty.
I've not found this type of dish in most other takeaways / restaraunts, so if anyone can suggest a similar recipe to experiment with, I would love to try it.
Thanks in advance
Years ago (1998) I lived near Arbroath for my sins.
There was an Indian takeaway in Fisheracre that sold a rich and creamy madras hot dish. It was a vivid, bright red and would cause me to break out in a sweat as soon as I took the lid off.
I think they called it a Punjabi Massala, though that could be utterly wrong and I believe the names to be a bit arbitrary anyway.
Years later I was in Exmouth and the Indian Ocean curry takeaway there sold a similar style of rich creamy and hot dish, without the vivid colour.
The closest I can come to it now is from the Curry Express in Yelverton (Dartmoor) with their Chicken Razalla, though this is yoghurt rather than cream according to their menu.
These 3 dishes are not at all similar to Tikka massala in their flavour, but they are in consistency, all being very rich, creamy and Madras hot, but not tomatoey or coconutty.
I've not found this type of dish in most other takeaways / restaraunts, so if anyone can suggest a similar recipe to experiment with, I would love to try it.
Thanks in advance