Takeaway Style Curry, Home Made
Discussion
craig1912 said:
rsbmw said:
I carved the elephant thingy myself from a single lump of, er, bronze
Ganesha....
Anyway, yesterday I spent most of the day cooking. Sorry, no pics but did the following.
Tandoori (bbq) chicken tikka masala - started the marinate on Wednesday
Plain basmati rice with whole spices
Lamb samosas
Tarka Dal
Keema Naan
Plain Naan
Onion pickle
Followed the curry base recipe in Dan Toombs book, it was "ok". I ended up freestyling it a lot to get it to a decent CTM. The marinate is a standard one I follow which is a bought tikka masala powder, lemon juice, garlic, ginger, chilli, salt, fresh mint and coriander (48 hours) then add yoghurt and ghee 24 hours before cooking.
Also used the lamb keema recipe from Dan Toombs, that was good. Again spiced it up a little more and added black pepper. Used the samosa pastry recipe (if you can call flour, oil and water a recipe). That worked well when rested for 30 minutes in the fridge, really strong and rolled very thin.
The dal was basically the same as Dan Toombs although I use coconut milk as well.
Naan bread care of Madhur Jaffrey, never fails and cooks really well in a red hot pan then under the grill.
Onion pickle is just shredded red onion, mint, salt and lemon.
I like some of the ideas in Dan Toombs book, I find take bits from various sources and experiment to find what works best for me.
Next time I will get pics, I have been told I have to provide a full banquet for exam results day, might be for 6, could be 14 if everyone turns up!
Ted Mackerel said:
That chicken bruna looks a bit mediocre tbh. Nice try though.
Here's what I made the other day
Remarkable, the Asian Sunday Newspaper knocked up something that looks quite similar in February 2016.Here's what I made the other day
http://www.asiansunday.co.uk/the-future-of-british...
Busted.
.
Lynchie999 said:
Chicken Passanda from Rick Stein Curry book... its great, not hot, easy to make and tastes great! its more yellow in real life... looks a bit beige in the photo!
Looks like you did a good job - beautiful recipe that. I have yet to find a restaurant in the UK that does this style of cooking (Lucknow I think?) properly. Not hot as you say, but incredibly aromatic and luxurious - that's how a true korma should be too, not a safe bland option for the mate who reluctantly joined you for a curry 
Mastodon2 said:
Ted Mackerel said:
That chicken bruna looks a bit mediocre tbh. Nice try though.
Here's what I made the other day
Remarkable, the Asian Sunday Newspaper knocked up something that looks quite similar in February 2016.Here's what I made the other day
http://www.asiansunday.co.uk/the-future-of-british...
Busted.
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