hows about a actual turd?
wud last longer
Comment deleted by Site Moderator
i am concerned that all the hard work u put intoo packaging will just b lost in transit.
have any customers left feadback n mentioned the furt smell?
The beef rendang. That was awesome.
Every time. Just nails it.
Green beans. Rice. Sambal. Big glass of red.
I’m glowing right now
comment by Jinja Ninja (U19849)
posted on 23/12/20
comment by Ole-dirty-baztard - You want ole in, ole out, ... (U19119)
posted 4 hours, 15 minutes ago
comment by Bake 'em away toys (U7303)
posted 1 hour, 30 minutes ago
comment by Barefoot (U19770)
posted 11 minutes ago
I find a Jalfrezi hotter than a Madras. Different kind of spice I suppose?
----------------------------------------------------------------------
In BIR curries, a jalfrezi is almost identical. It just ajs added fresh chilis. So will be spicier.
I make my own vindaloo but the key is to make your own decent base gravy. Is the key for getting a curry like a take away.
Gaic chilli chicken probably by best when eating in a curry house
----------------------------------------------------------------------
Any tips? I tend to try making me own from scratch and some pretty decent to be fair, but I’ve never got quite close to decent curry house standard . What do you use for your base?
----------------------------------------------------------------------
Base gravies are basically a lot of onion, a carrot, green pepper and a bit of cabbage. Some won't put in cabbage .
Coriander stalks. Fenugreek
Top with water and add oil, add tom puree, salt spice powder mix (usually different mixes depending on chef)
But tbh you don't need this if cooking at home.
For a normal curry at home, just fry up say two large onions, fry until they are soft and starting to brown. Then add garlic and ginger and fry some more. Keep a cup of water nearby and add drops to stop sticking but not too much. Green chilli of you want spice.
Then add the spices. Salt, paprika, cumin, chilli powder, curry powder , turmeric(most asian households have a mix of chilli, paprika, haldi powder (turmeric) usually two spoons of chilli powder to me of the others) .
Fry the spices but don't allow to stick by adding hits of water. You basically dry off the water to allow the spices to cook a but in oil. Then add bit more water if it sticks and do over for a few minutes. This is the "tarkq" and key to a good curry. Your cooking without burning all the ingredients. They impart flavour without the heat (vindaloos and madras is basically raw chilli powder for heat and why you get runs. Home cooked is about flavour not overly hot although you can add green chillies etc to make it as hot as you want)
Once the tarka is done, you add your meats. Fry it up some more them add water and leave it to summer until cooked.
With meat (lamb, mutton, goat need etc) it's easier to add onion meat and salt to a pan and boil until meat is tender. Water should reduce to almost gone and meat is tender then add oil and spices and basically do the tarka process. About 15 minutes of continuous stirring and frying the boiled meat and spices in the oil.
Then add fresh water and bring to boil.
In both process a pinch of haram masala and fresh coriander (crushed between palms) is added at the end. Sprinkle on and put lid on and leave for a few minutes.
The second lot of water is to what you want. More equals more sauce. You can even add a bit of cream or yoghurt and it takes it to another level. Especially yoghurt
----------------------------------------------------------------------
Trying something along these lines tonite.
Just about to toss onion in a big pot. Then I’m gonna try your spices frying. Got my cumin, coriander (seed and leaf) turmeric, cumin, garsm masala, chilie, garlic, ginger, a little tomato.
Got a dough proofing to make some naan also.
Never really made a curry from scratch, usually use a nice spices paste.
Got a bottle of red and some Bombay mix to keep me company as I do this.
Wish me luck!
Nice one manfrom, I took jinjas base sauce tip but I blended it in the pan with a hand blender. Which came out really good. Then used that, about a pint or two so worth to use as base sauce for other currys. Works really well, did about 2 or 3 others using that.
Making your own naan too? Decent. Hope it turns out alright!
Love homemade naans, so much better. In a cast iron pan, get those little spots on them of colour and puffed up areas.
Let us know how the curry goes Manfrom.
Need to try and do the rendang one day it sounds great.
comment by Mike. (U1170)
posted 24 minutes ago
Love homemade naans, so much better. In a cast iron pan, get those little spots on them of colour and puffed up areas.
Let us know how the curry goes Manfrom.
Need to try and do the rendang one day it sounds great.
----------------------------------------------------------------------
Yeah got the big cast iron pot on the go. House smells amazing. Never actually cooked the spices down like this and seems to really add a nice flavor depth.
I’ll see if wifefrom will give me her rendang recipe and post it.
Adding double cream to certain currys does seem to take it up a level. Jinja has been spot on so far in what he said.
Indian is always my go-to takeaway. Love a hot one so Naga every time. Yum.
comment by Covid 19 - 0 Bolton (U3090)
posted 13 minutes ago
Indian is always my go-to takeaway. Love a hot one so Naga every time. Yum.
----------------------------------------------------------------------
Yeah me too. Far rather have an Indian than Chinese or pizza (not including plastic mcd’s/kfc etc as food here). Naga is awesome.
comment by Ole-dirty-baztard - You want ole in, ole out, ... (U19119)
posted 4 minutes ago
comment by Covid 19 - 0 Bolton (U3090)
posted 13 minutes ago
Indian is always my go-to takeaway. Love a hot one so Naga every time. Yum.
----------------------------------------------------------------------
Yeah me too. Far rather have an Indian than Chinese or pizza (not including plastic mcd’s/kfc etc as food here). Naga is awesome.
----------------------------------------------------------------------
Fantastic. And what about accompaniments guys. Are you rice or naan people? Love dipping naan rather than Palau
comment by Covid 19 - 0 Bolton (U3090)
posted 17 minutes ago
comment by Ole-dirty-baztard - You want ole in, ole out, ... (U19119)
posted 4 minutes ago
comment by Covid 19 - 0 Bolton (U3090)
posted 13 minutes ago
Indian is always my go-to takeaway. Love a hot one so Naga every time. Yum.
----------------------------------------------------------------------
Yeah me too. Far rather have an Indian than Chinese or pizza (not including plastic mcd’s/kfc etc as food here). Naga is awesome.
----------------------------------------------------------------------
Fantastic. And what about accompaniments guys. Are you rice or naan people? Love dipping naan rather than Palau
----------------------------------------------------------------------
Naan man too. Find a curry, pilau and a naan too much, so tend to only order 1 pilau rice between two of us and split it.
Rice or Naan?
What is this ‘or’ word you speak?
comment by Mike. (U1170)
posted 26 minutes ago
Rice or Naan?
What is this ‘or’ word you speak?
----------------------------------------------------------------------
Turned out fantastic.
Didn’t make a particularly saucy sauce, rather the meat was enrobed in a beautifully fragrant flavorsome gravy. Really Feckin good!
The little drops of water time and again when cooking the spices was spot on.
And the naan was super. Just found a basic wee recipe online, done them on the cast iron flat top. Lovely. The way one side bubbles up while the other is cooking and then gives those dark browned spots when flipped over.
Lovely
comment by Mike. (U1170)
posted 10 hours, 26 minutes ago
Rice or Naan?
What is this ‘or’ word you speak?
----------------------------------------------------------------------
exactly
u use naan too pick up the rice n stuff
Sign in if you want to comment
Getting to know your favourite curry.
Page 12 of 12
8 | 9 | 10 | 11 | 12
posted on 2/1/21
hows about a actual turd?
wud last longer
posted on 2/1/21
Comment deleted by Site Moderator
posted on 2/1/21
i am concerned that all the hard work u put intoo packaging will just b lost in transit.
have any customers left feadback n mentioned the furt smell?
posted on 2/1/21
The beef rendang. That was awesome.
Every time. Just nails it.
Green beans. Rice. Sambal. Big glass of red.
I’m glowing right now
posted on 27/1/21
comment by Jinja Ninja (U19849)
posted on 23/12/20
comment by Ole-dirty-baztard - You want ole in, ole out, ... (U19119)
posted 4 hours, 15 minutes ago
comment by Bake 'em away toys (U7303)
posted 1 hour, 30 minutes ago
comment by Barefoot (U19770)
posted 11 minutes ago
I find a Jalfrezi hotter than a Madras. Different kind of spice I suppose?
----------------------------------------------------------------------
In BIR curries, a jalfrezi is almost identical. It just ajs added fresh chilis. So will be spicier.
I make my own vindaloo but the key is to make your own decent base gravy. Is the key for getting a curry like a take away.
Gaic chilli chicken probably by best when eating in a curry house
----------------------------------------------------------------------
Any tips? I tend to try making me own from scratch and some pretty decent to be fair, but I’ve never got quite close to decent curry house standard . What do you use for your base?
----------------------------------------------------------------------
Base gravies are basically a lot of onion, a carrot, green pepper and a bit of cabbage. Some won't put in cabbage .
Coriander stalks. Fenugreek
Top with water and add oil, add tom puree, salt spice powder mix (usually different mixes depending on chef)
But tbh you don't need this if cooking at home.
For a normal curry at home, just fry up say two large onions, fry until they are soft and starting to brown. Then add garlic and ginger and fry some more. Keep a cup of water nearby and add drops to stop sticking but not too much. Green chilli of you want spice.
Then add the spices. Salt, paprika, cumin, chilli powder, curry powder , turmeric(most asian households have a mix of chilli, paprika, haldi powder (turmeric) usually two spoons of chilli powder to me of the others) .
Fry the spices but don't allow to stick by adding hits of water. You basically dry off the water to allow the spices to cook a but in oil. Then add bit more water if it sticks and do over for a few minutes. This is the "tarkq" and key to a good curry. Your cooking without burning all the ingredients. They impart flavour without the heat (vindaloos and madras is basically raw chilli powder for heat and why you get runs. Home cooked is about flavour not overly hot although you can add green chillies etc to make it as hot as you want)
Once the tarka is done, you add your meats. Fry it up some more them add water and leave it to summer until cooked.
With meat (lamb, mutton, goat need etc) it's easier to add onion meat and salt to a pan and boil until meat is tender. Water should reduce to almost gone and meat is tender then add oil and spices and basically do the tarka process. About 15 minutes of continuous stirring and frying the boiled meat and spices in the oil.
Then add fresh water and bring to boil.
In both process a pinch of haram masala and fresh coriander (crushed between palms) is added at the end. Sprinkle on and put lid on and leave for a few minutes.
The second lot of water is to what you want. More equals more sauce. You can even add a bit of cream or yoghurt and it takes it to another level. Especially yoghurt
----------------------------------------------------------------------
Trying something along these lines tonite.
Just about to toss onion in a big pot. Then I’m gonna try your spices frying. Got my cumin, coriander (seed and leaf) turmeric, cumin, garsm masala, chilie, garlic, ginger, a little tomato.
Got a dough proofing to make some naan also.
Never really made a curry from scratch, usually use a nice spices paste.
Got a bottle of red and some Bombay mix to keep me company as I do this.
Wish me luck!
posted on 27/1/21
Nice one manfrom, I took jinjas base sauce tip but I blended it in the pan with a hand blender. Which came out really good. Then used that, about a pint or two so worth to use as base sauce for other currys. Works really well, did about 2 or 3 others using that.
posted on 27/1/21
Making your own naan too? Decent. Hope it turns out alright!
posted on 27/1/21
Love homemade naans, so much better. In a cast iron pan, get those little spots on them of colour and puffed up areas.
Let us know how the curry goes Manfrom.
Need to try and do the rendang one day it sounds great.
posted on 27/1/21
comment by Mike. (U1170)
posted 24 minutes ago
Love homemade naans, so much better. In a cast iron pan, get those little spots on them of colour and puffed up areas.
Let us know how the curry goes Manfrom.
Need to try and do the rendang one day it sounds great.
----------------------------------------------------------------------
Yeah got the big cast iron pot on the go. House smells amazing. Never actually cooked the spices down like this and seems to really add a nice flavor depth.
I’ll see if wifefrom will give me her rendang recipe and post it.
posted on 28/1/21
Adding double cream to certain currys does seem to take it up a level. Jinja has been spot on so far in what he said.
posted on 28/1/21
Indian is always my go-to takeaway. Love a hot one so Naga every time. Yum.
posted on 28/1/21
comment by Covid 19 - 0 Bolton (U3090)
posted 13 minutes ago
Indian is always my go-to takeaway. Love a hot one so Naga every time. Yum.
----------------------------------------------------------------------
Yeah me too. Far rather have an Indian than Chinese or pizza (not including plastic mcd’s/kfc etc as food here). Naga is awesome.
posted on 28/1/21
comment by Ole-dirty-baztard - You want ole in, ole out, ... (U19119)
posted 4 minutes ago
comment by Covid 19 - 0 Bolton (U3090)
posted 13 minutes ago
Indian is always my go-to takeaway. Love a hot one so Naga every time. Yum.
----------------------------------------------------------------------
Yeah me too. Far rather have an Indian than Chinese or pizza (not including plastic mcd’s/kfc etc as food here). Naga is awesome.
----------------------------------------------------------------------
Fantastic. And what about accompaniments guys. Are you rice or naan people? Love dipping naan rather than Palau
posted on 28/1/21
comment by Covid 19 - 0 Bolton (U3090)
posted 17 minutes ago
comment by Ole-dirty-baztard - You want ole in, ole out, ... (U19119)
posted 4 minutes ago
comment by Covid 19 - 0 Bolton (U3090)
posted 13 minutes ago
Indian is always my go-to takeaway. Love a hot one so Naga every time. Yum.
----------------------------------------------------------------------
Yeah me too. Far rather have an Indian than Chinese or pizza (not including plastic mcd’s/kfc etc as food here). Naga is awesome.
----------------------------------------------------------------------
Fantastic. And what about accompaniments guys. Are you rice or naan people? Love dipping naan rather than Palau
----------------------------------------------------------------------
Naan man too. Find a curry, pilau and a naan too much, so tend to only order 1 pilau rice between two of us and split it.
posted on 28/1/21
Rice or Naan?
What is this ‘or’ word you speak?
posted on 28/1/21
AND
posted on 28/1/21
comment by Mike. (U1170)
posted 26 minutes ago
Rice or Naan?
What is this ‘or’ word you speak?
----------------------------------------------------------------------
posted on 28/1/21
Turned out fantastic.
Didn’t make a particularly saucy sauce, rather the meat was enrobed in a beautifully fragrant flavorsome gravy. Really Feckin good!
The little drops of water time and again when cooking the spices was spot on.
And the naan was super. Just found a basic wee recipe online, done them on the cast iron flat top. Lovely. The way one side bubbles up while the other is cooking and then gives those dark browned spots when flipped over.
Lovely
posted on 28/1/21
Winning
posted on 29/1/21
comment by Mike. (U1170)
posted 10 hours, 26 minutes ago
Rice or Naan?
What is this ‘or’ word you speak?
----------------------------------------------------------------------
exactly
u use naan too pick up the rice n stuff
Page 12 of 12
8 | 9 | 10 | 11 | 12