5) Frying the Pilau (BE's original Pilau)
6) Frying the Vindaloo spices
7) Base (BE's 2008) and cooked Prawns added
Finished Vindaloo

Here is my latest effort...

1) Raw tiger prawns
2) In the Marinade (Blade's Tikka recipe minus Lemon - https://curry-recipes.co.uk/curry/index.php?topic=874.0)
3) Ingredients ready to go!
4) King Prawn on the BBQ

I've never made the MarkJ base, but it seems like the oil content is quite high in the first pic.

The finished and blended base looks great.

Looking forward to the Korma!

-- Josh

Thanks Guys.

Will post pics later.

-- Josh

Thanks Haldi.

Deep frying, that's a new one for prawns going into a curry. May have to try that.

What I was really getting at was Tikka prawns. These must be marinated so some extent, no?

-- Josh

Just wondering what the interest is in growing your own chillies. There seems to be few of you into it.

Do you make your own chilli powder?

Is it to have fresh chillies to add to dishes?

Or is it just an interest in horticulture?


-- Josh

Hi All,

I've been trying for years to recreate the King Prawn Tikka I used to get from my local BIR. They were very large (almost small lobster tail size) and you would get about 4 or 5 in a TA portion. They would literally melt in your mouth they were so tender.

Whenever I've made KP TIkka at home, no matter how large the prawns, they have always ended up much tougher than what I remember.

I read somewhere that shrimp should not be marinated in acidic ingredients (yoghurt, lemon juice...) for very long, or it goes tough.

Just wondering what others do to marinate KP Tikka? I use Blade's tikka recipe on chicken. I'm wondering if I should eliminate the lemon juice (instead a squeeze before serving) and cut down the marination time.

Anyone else wrestled with this? And better yet, anyone found a marination technique for Prawns that gets that BIR texture.

Thanks,
Josh

Hand blender works best (and cleanest). Blend until smooth and soup-like, about 5 minutes.

-- Josh

Hi mattjwood,

QuoteRight, so to start i have to make the Mark J base up, which i think is quite strange that it contains a whole tin of Tomatoes and 2 sticks of Celery? Does this affect the taste of the korma?!

BIRs use a base gravy which serves as a common sauce foundation for almost all curries. So the base (Markj's or otherwise) usually makes a large amount which can be refrigerated or frozen and used for multiple curries. The base doesn't have to be Markj's (there are plenty of great ones on the site) although some tend to be better suited for some curries than others.

QuoteThen i have to add the ingredients from Georges piece to the Mark J curry base?

No. The base is a recipe in and of itself. Make it and set aside. George's recipe calls for 0.5 pints of base gravy. So add only this much of the base when the recipe calls for it. Markj's recipe probably makes a few liters or so. Which means you will have plenty of base left over to try other curries.

QuoteI tried to make a Korma before, and i wasnt really keen on the taste. Infact it was fowl. I think i put normal sugar in, which is also stated as a sweetner in Georges recipe.

Is there a better alternative to Sugar? If so, then how much of the alternative do i add?

Sugar is the usual sweetener, though I've seen the use of brown sugar, mango chutney, jaggery, and others used. Sometimes I've seen caster sugar specified, which is a finer granulation of sugar. You should be OK with white sugar, 1 or 2 tablespoons is usually enough to sweeten up a korma.

Good luck with it and post some photos!

-- Josh

I guess its CT Madras month!

That looks fantastic.