Parang Curry with chicken and lots of veg. Its really not easy to get a good image of a curry 
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Off Topic The cooking thread….
- Thread starter SW3 Chelsea Tiger
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Parang Curry with chicken and lots of veg. Its really not easy to get a good image of a curry
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Nope I think the best way is to have meat, veg, rice all piled separately on the plate.
Parang Curry with chicken and lots of veg. Its really not easy to get a good image of a curry
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Morceau avalé n'a plus de goût
Brie, cranberry and pigs in blankets burger.
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Tray roasted veggetables: potato, butternut squash, cauliflower, red onion, peppers and asparagus. Pan fried salmon with a Montreal rub. The sauce is dill, mustard and horseradish creme fraiche.
Pretty good if I do say so myself.
Pretty good if I do say so myself.
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I tried a Montreal rub once, but i didn't like it. Her hands were too cold
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No-one makes doughnuts like fannies.
What's the difference between Fanny Craddock and a cross country run?
Ones a pant in the country
Completely homemade chicken tikka masala and pilau rice. Followed a recipe for the masala sauce recommended by a curry monster friend to the letter, but disappointed with the outcome to be honest although it’s better than any Indian curry I’ve ever bought from any shop or market, it’s still closer to jar sauce than Indian Restaurant. Think it needed a lot more sugar, coconut and almond. Probably dump a load of desiccated coconut in just as you serve it to give it the texture. Forget about the colour I don’t have any red food colouring to make it red.
Bowl full of chicken tikka was absolutely 10/10 though.
Bowl full of chicken tikka was absolutely 10/10 though.
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Indian restaurants always do it better than I can do at home, I've given up trying. Now if I want Indian I go out!
I’ve never given it a proper go fully from scratch, I think this is halfway there but like I say missing a hell of a lot of coconut and sugar that a restaurant would put in.
Keen to try a Madras, they’re my favourite. Need to find a good source for good quality tamarind paste.
Some of the best curries I made were based on this book
From memory, the Madras was just a less spicy version of the vindaloo in it. It uses balsamic, rather than the more traditional sour ingredients but it was good. The wife still prefers these to anything she had since.
I bought my dad a similar book to that, it was about £50 and it made absolutely banging curries. They were a load of faff though and from what I recall of that book, this was a very similar recipe or at least the method was the same (create base, simmer it down, cool, blend, recook, rehydrate and add spices etc).
Just think the additives were all off in this recipe. It was this one. https://greatcurryrecipes.net/2022/08/04/chicken-tikka-masala-from-scratch/