Curry...!!

[H-Lowe]

Chicken Rezala - much better than the first time I made it, but the sauce was finished with cream and the Mrs found it a bit rich…
View attachment 53644

Chicken Rezala, never heard of it.
But now i WANT it.

 

[The-Engineer-That-Brews]

Update on the mango chutney: yum!! It's about 25% eaten.
Next time, maybe slightly less ginger and more black mustard seeds...

 

[The-Engineer-That-Brews]

Chicken Rezala, never heard of it.
But now i WANT it.

Here you go…

 

[Clint]

Impromptu lash up...cauli,aubergine, tomato,onion,chilli and garlic...all off the allotment..

 

[H-Lowe]

Here you go…
View attachment 53986

Good man. Cheers for that.

:)

 

[H-Lowe]

View attachment 53991
Impromptu lash up...cauli,aubergine, tomato,onion,chilli and garlic...all off the allotment..

Mmm... aubergine??

 

[Clint]

..egg plant.

 

[Wilfy]

Just put a batch of Al’s base gravy 2 on in the instant pot. Curry for tea tomorrow night.

 

[Brewnaldo]

Lamb bhuna (Toombes) tomorrow so spent almost all of today making a large batch of base sauce, tandoori masala, mixed powder, and stewing lamb leg in spice stock.

I love cooking, but if this isnt the best curry iv ever had, we will be deep into "is it worth it" territory.

Thankfuly the base and stock both taste sensational so high hopes. Just need to decide between the authentic nan and the restaurant nan recipe in his book.

 

[Rodcx500z]

I watch this Lady a lot and no base gravy (1) Chicken Tikka Masala Recipe - YouTube

 

[The-Engineer-That-Brews]

we will be deep into "is it worth it" territory.

Worth every step of the way iMHO
Just don't make the same mistake I did and assume careful preparation was 90% of the result. The cooking technique is at least if not more important - apologies if you already know this; but I was educated by the others here to understand that you need to let it almost burn to the pan to get the necessary level of caramelisation. That is where the true flavours come.

 

[Brewnaldo]

Worth every step of the way iMHO
Just don't make the same mistake I did and assume careful preparation was 90% of the result. The cooking technique is at least if not more important - apologies if you already know this; but I was educated by the others here to understand that you need to let it almost burn to the pan to get the necessary level of caramelisation. That is where the true flavours come.

Well so far, the pakora with homemade stout to accompany was a colossal success

Pizza oven is out for the naan bread and all the curry prep is done

 

[The-Engineer-That-Brews]

Well so far, the pakora with homemade stout to accompany was a colossal success

Pizza oven is out for the naan bread and all the curry prep is done

Awesome!! I’ll be round in a min…

 

[Brewnaldo]

Pakora and the bhuna. Nan breads out the pizza oven.... The front one got jammed right into the back of the oven by the peel, so a bit misshapen but the oje in the background which is blootered in garlic butter was really good

 

[Wilfy]

Made Al’s kitchen chicken Ceylon earlier. Will have it for my tea tomorrow.

 

[Clint]

Tonight it's a chicken tikka rogan josh..not BIR style as I've run out of base gravy!
I'm also cooking the chicken in the oven as my bbq is dead..except for the side burner..where this will continue.
So.. chicken marinated since yesterday and cooked with lots of onions..the onions have been transferred to the main pan to be finished in ghee.

 

[Clint]

In with onions are cassia,Asian Bay,fennel seed and black cardamom seed.

 

[Clint]

Next..garlic ginger paste,spices and a splash of hot water. Then lots of ripe tomatoes and dried fenugreek leaf.

 

[Clint]

Cook the tomato mixture down into a smooth sauce,add water if needed to reach consistency and prevent burning. Although sticking and scraping is fine.
Next add a heap of finely chopped coriander stalks then add your pre cooked meat. Coat the meat,adjust thickness with water if you like.

 

[Clint]

Finally a good dollop of set yogurt and some fresh tomato wedges..and a sprinkle of coriander.
Time for a beer!