Curry...!!

[devexwarrior]

View attachment 58528
Bit of prep for tomorrow night.
Lamb...in a tamarind chutney marinade with black peppercorns,fennel,cumin and garlic. Hot chilli flake and a bit of cider vinegar. Tastes very nice..vindaloo like.

I'm doing a garlic chilli lamb tomorrow and I'll be marauding the lamb tonight. Similar sort of thing, garlic, tamarind and vinegar.

 

[Clint]

Marauding...sounds a bit like rustling..

 

[devexwarrior]

Marauding...sounds a bit like rustling..

My colleagues in the Rural Crime Unit will be after me!

 

[devexwarrior]

The recipes I use come from this chap - this is his new book which just about covers the Volumes 1 & 2 I have.

https://www.amazon.co.uk/Curry-Comp...ywords=curry+compendium&qid=1638568731&sr=8-1
He also has an excellent YouTube feed - search for "Misty Ricardo"

I did garlic chilli lamb and pilau rice for myself and daughters other half as our respective partners were out. A huge success with a recipe I haven't done before. Quite a lot of garlic and I got the spice just right with 3/4 of a teaspoon of extra hot chilli powder and a green chilli, though if past experience is anything to go by, you might want to stand upwind of me tomorrow.

 

[Clint]

Hello all...
Just a few thoughts on something I've come across recently in my quest for curry!
Last week I cooked a chicken tikka rogan josh and it was very well received by my quite fussy and critical mate...which is a good thing!
There was left overs which,two days later I took to work it having just been left in the fridge in a sealed container.
On the night it was evident how juicy the chicken was...it was just the same two days later even after sitting in the fridge and being nuked in work.
For that particular batch of tikka I had a play around with my marinating technique...
Cut chicken into good size pieces...this time I used breast which can dry out..I usually use thighs. This is a good example of why I think it worked..
So...each breast into 4/5 pieces. Now place chicken in a bowl and gradually sprinkle over lemon juice, I used bottled,and stir the chicken. The juice is absorbed into the meat..keep adding a little bit at a time until its showing no more will absorb. The meat will change colour and texture and plump up leave for twenty minutes or so. Next I dust with kashmiri chilli powder and mix,then a bit of turmeric and some garam massala. Leave 10/15 minutes between each. In a separate bowl I mixed a small tub of set yogurt,oil,methi leaves and a tikka spice mix I buy online. The chicken is then mixed into the yogurt mix and then put in the fridge for a couple of days.
I precooked the chicken in the oven,turning occasionally until just done. Use as required in your restaurant style recipe.
Tonight I'm giving the same treatment to lamb.

 

[Druncan]

Ooooo, nice @Clint. Last night we had the last of my Sri Lankan egg curry. But I marinated cauliflower steaks and big slices of sweet potato and white onion. Marinade was peanut oil, lemon slices, turmeric, garlic flakes, ground ginger and chopped fenugreek leaves. 4hrs later slapped it all on the multi grill 10 mins all done and seared. Plated up with the curry on top. Plenty fresh chopped parsley and the lemon zest. It was even better than the first day
Kedgeree tonight with my Ras-El-Hanout spice mix + mackerel peas, and whatever veg's in the fridge.
I think I'm now a curryholic,,,,, Mmmm

 

[Clint]

Ooooo, nice @Clint. Last night we had the last of my Sri Lankan egg curry. But I marinated cauliflower steaks and big slices of sweet potato and white onion. Marinade was peanut oil, lemon slices, turmeric, garlic flakes, ground ginger and chopped fenugreek leaves. 4hrs later slapped it all on the multi grill 10 mins all done and seared. Plated up with the curry on top. Plenty fresh chopped parsley and the lemon zest. It was even better than the first day
Kedgeree tonight with my Ras-El-Hanout spice mix + mackerel peas, and whatever veg's in the fridge.
I think I'm now a curryholic,,,,, Mmmm

Sounds epic my friend!

 

[Clint]

While waiting for orders to take our dogs to Mrs Clints emporium I've decided to thrash up a batch of curry base gravy...like you do.

 

[The-Engineer-That-Brews]

Mrs TETB is doing her simple Sag Paneer tonight - paneer is just marinating in some oil, turmeric and (freshly ground) Kashmiri chillis Mmmmmmmmm

 

[The-Engineer-That-Brews]

Hello all...
Just a few thoughts on something I've come across recently in my quest for curry!
Last week I cooked a chicken tikka rogan josh and it was very well received by my quite fussy and critical mate...which is a good thing!
There was left overs which,two days later I took to work it having just been left in the fridge in a sealed container.
On the night it was evident how juicy the chicken was...it was just the same two days later even after sitting in the fridge and being nuked in work.
For that particular batch of tikka I had a play around with my marinating technique...
Cut chicken into good size pieces...this time I used breast which can dry out..I usually use thighs. This is a good example of why I think it worked..
So...each breast into 4/5 pieces. Now place chicken in a bowl and gradually sprinkle over lemon juice, I used bottled,and stir the chicken. The juice is absorbed into the meat..keep adding a little bit at a time until its showing no more will absorb. The meat will change colour and texture and plump up leave for twenty minutes or so. Next I dust with kashmiri chilli powder and mix,then a bit of turmeric and some garam massala. Leave 10/15 minutes between each. In a separate bowl I mixed a small tub of set yogurt,oil,methi leaves and a tikka spice mix I buy online. The chicken is then mixed into the yogurt mix and then put in the fridge for a couple of days.
I precooked the chicken in the oven,turning occasionally until just done. Use as required in your restaurant style recipe.
Tonight I'm giving the same treatment to lamb.

OMG that sounds fabulous - I shall try it, as the Mrs really prefers chicken breast to thighs but I’m always worried about drying it out

 

[SilverShadow]

Ooooo, nice @Clint. Last night we had the last of my Sri Lankan egg curry. But I marinated cauliflower steaks and big slices of sweet potato and white onion. Marinade was peanut oil, lemon slices, turmeric, garlic flakes, ground ginger and chopped fenugreek leaves. 4hrs later slapped it all on the multi grill 10 mins all done and seared. Plated up with the curry on top. Plenty fresh chopped parsley and the lemon zest. It was even better than the first day
Kedgeree tonight with my Ras-El-Hanout spice mix + mackerel peas, and whatever veg's in the fridge.
I think I'm now a curryholic,,,,, Mmmm

If you like your Sri Lankan curries, I recommend this one. Made it several times and never let down

It's worth spending the few mins roasting your spices, and making enough for a few future curries. I think most Sri Lankan curries use coconut milk, so hopefully nothing too untoward here. It's quite mild, but you can easily pep it up to inferno levels, should your palette be more heat resistant than the space shuttle nose cone

https://www.theflavorbender.com/sri-lankan-chicken-curry/
I've also got a great Caribbean beef stew recipe if you like, that's literally dynamite takes 12-16 hours or more in a slow cooker, done over a couple of days

 

[Clint]

Beef curry tonight. I marinated some shin in spiced yogurt for a couple of days then starred off with some star anise,black cardamom, cassia and Asian Bay in the oil/ghee mixture.
I'm now frying off the beef in loads of garlic and dry spices,tomato puree and ladles of base gravy.
This will then have some fresh tomato and then go in a low oven.

 

[obscure]

Chicken Katsu curry for me tonight I love the combination of a curry sauce and fried chicken.

 

[Clint]

Bajhees done.

 

[The Baron]

Its Turkey curry time for me tomorrow its that time of year

 

[obscure]

View attachment 60521
Bajhees done.

While your curry looked good those look perfect (I often prefer the starters to the actual curry).

 

[gibbo_sd]

Had a curry day on the 2nd. Went down a treat , so was well pleased. Not cooked so much lately ..
Garlic chilli chicken, Tarka Dahl , kids chicken curry , and an aloo sprout paneer, kinda winged that one but was pretty decent …
Down side is I’m out of base …

 

[SilverShadow]

Had a curry day on the 2nd. Went down a treat , so was well pleased. Not cooked so much lately ..
Garlic chilli chicken, Tarka Dahl , kids chicken curry , and an aloo sprout paneer, kinda winged that one but was pretty decent …
Down side is I’m out of base …

Are those homemade samosas by any chance?

I'd like to find a good authentic recipe for those, but more than anything find the tomato based chili & mint dip recipe that some places do

 

[gibbo_sd]

Are those homemade samosas by any chance?

I'd like to find a good authentic recipe for those, but more than anything find the tomato based chili & mint dip recipe that some places do

Sadly can’t take credit for those , there were pakoras too . My brother sources them from an Indian sweet shop in gravesend. They come with a hot/sweet:sour dip which is fantastic.

Never attempted samosas myself , I’ll scan through a few of my books and post up if I find anything …

 

[Clint]

Prep...more of these beauties.