PH Cooking Competition - Curry

[oldbanger]

Tickle said:

I made this a couple of weeks ago, it went down well and was requested again by the OH just at the right time for the curry competition.

Tandoori shoulder of lamb with a bhuna gost sauce served with Bombay potatoes.





Plated:

/close thread
This looks utterly amazing

[Goaty Bill 2]

A little off topic, but I am looking for a recipe for prawn/chicken patia.
Preferably something very much in the British Indian restaurant style / flavour.

Having spent years making curries from scratch, I now cheat like crazy by adding spices to Patak's sauces, so I have disqualified myself from any honest competition.

Some great looking dishes above people

[PurpleAki]

Tickle said:

Cheers everyone

Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.

The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.

Googled BIR but theres so many options. Which do you use?

[Moonshiner]

PurpleAki said:

Tickle said:

Cheers everyone

Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.

The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.

Googled BIR but theres so many options. Which do you use?

Not meaning to butt - in,
but I find these website/ forums really helpful for restraunt style curries

http://www.greatcurryrecipes.net/recipes/

http://www.curry-recipes.co.uk/curry/index.php?boa...

[sidekickdmr]

Well I'm not holding out any hopes but here is my entry, just finished eating it and it was very tasty!

Thai red king prawn curry, served in roasted butternut squash with coconut and black pepper sticky rice (and Thai crackers)!

You scoop out the soft flesh of the squash and eat it with the curry, it adds an amazing sweet thick texture to the sauce.



I hollowed out the butternut squash and then oiled it and thai 7spiced it before roasting slowly for an hour or so.

Edited by sidekickdmr on Wednesday 15th February 08:49

[PurpleAki]

Must be valentine's day...

[PurpleAki]

Moonshiner said:

PurpleAki said:

Tickle said:

Cheers everyone

Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.

The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.

Googled BIR but theres so many options. Which do you use?

Not meaning to butt - in,
but I find these website/ forums really helpful for restraunt style curries

http://www.greatcurryrecipes.net/recipes/

http://www.curry-recipes.co.uk/curry/index.php?boa...

Thank you kindly.

[Tickle]

PurpleAki said:

Moonshiner said:

PurpleAki said:

Tickle said:

Cheers everyone

Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.

The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.

Googled BIR but theres so many options. Which do you use?

Not meaning to butt - in,
but I find these website/ forums really helpful for restraunt style curries

http://www.greatcurryrecipes.net/recipes/

http://www.curry-recipes.co.uk/curry/index.php?boa...

Thank you kindly.

Yes, the curry guy recipes are very good, very similar to BIR... infact so similar not sure if they are linked.

BIR page for your info. For a few quid the ebooks are a good buy too.

http://bircurries.co.uk/index.html

[PurpleAki]

Tickle said:

PurpleAki said:

Moonshiner said:

PurpleAki said:

Tickle said:

Cheers everyone

Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.

The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.

Googled BIR but theres so many options. Which do you use?

Not meaning to butt - in,
but I find these website/ forums really helpful for restraunt style curries

http://www.greatcurryrecipes.net/recipes/

http://www.curry-recipes.co.uk/curry/index.php?boa...

Thank you kindly.

Yes, the curry guy recipes are very good, very similar to BIR... infact so similar not sure if they are linked.

BIR page for your info. For a few quid the ebooks are a good buy too.

http://bircurries.co.uk/index.html

Again, thank you kindly.

[6th Gear]

African Chicken, Sweet Potato & Peanut Curry

[PurpleAki]

Looking good!

[TIGA84]

Tickle said:

Cheers everyone

Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.

The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.

I've only ever slow cooked a shoulder, how long was the cook time on that? - looks fantastic.

[Ascayman]

bump. last day for entries

[TeeRev]

Cooked this on Thursday but only just found time to actually put my entry in.
Thai green curry with red onion, fennel and red peppers, squid and queen scallops, served with Thai black rice and aubergine slices coated with Thai spiced flour, egged, Panko breadcrubed and fried.

Lots of ingredients.


Home made Thai curry paste, a first ever for me, I just love the way this competition pushes you to try new things.


The plated dish.

[Tickle]

TIGA84 said:

Tickle said:

Cheers everyone

Purps; the lamb (Tandoori paste) and the bhuna are based on British Indian Restaurants (BIR) recipes, good website and E-books if you like British Indian style curries.

The lamb was cooked at the ovens hottest setting positioned on skewers so it didn't touch the tray.

I've only ever slow cooked a shoulder, how long was the cook time on that? - looks fantastic.

Thanks,

I usually only slow cook shoulder; however, this maybe just me but I like lamb as part of an Indian Curry to have a bit of bit of 'substance' about it so I cooked it high and fast, keeping it slightly pink in the middle so it wasn't tough. Don't get me wrong I love slow cooked lamb, just not in this style of curry.

I would say it was in for 40 mins or so, foil covered once it started getting too much colour then rested well. A meat thermometer was useful too, as it was a bit experimental with the fast cook shoulder.

[cheddar]

Am I too late? I don't care, here it is anyway and if I don't get top marks for photography and presentation I won't be happy

Beef madras:

2 kilos of rump steak
3 large onions
All the spices to make madras paste
Extra garlic
Extra chilli
1 litre of cream
Cooked slow for 4 hours
Pumpkin and carrot added later

What do I win?

[Gandahar]

mattdaniels said:

Here's my entry. Spiced cod with curried cauliflower and mango. Difficult to select only 3 pics as there were so many steps involved in the cooking.

Edited by mattdaniels on Saturday 4th February 18:40

Fantastic set of ingredients, looking forward to the main course with the curry!

[Digger]

cheddar said:

Am I too late? I don't care, here it is anyway and if I don't get top marks for photography and presentation I won't be happy

Beef madras:

2 kilos of rump steak
3 large onions
All the spices to make madras paste
Extra garlic
Extra chilli
1 litre of cream
Cooked slow for 4 hours
Pumpkin and carrot added later

What do I win?

A heart attack?

[Gandahar]

Martin350 said:

Here's my effort from this evening - chicken biryani, with tomato, cucumber and red onion salad, cucumber raita and poppadoms.

It was very flavoursome, and it wasn't supposed to be hot, but I prefer my curries a little hotter than this one, although it was still rather yummy!

Lots of ingredients there, the final dish seems more au natural ????

[Gandahar]

BoRED S2upid said:

This weekends effort is a ground but curry think korma but a sauce based on peanuts and coconut milk with a couple of dried birds eye chillies.

Remembered to take pics this week:

Another one that starts off good, looks terrible, like it came out of my dogs bottom.

However it might have tasted cracking, that's the problem with these curry challenges, unless you have taste o vision and smell o vision you could be judging with one nostril tied behind your back.