That's getting ordered next time if my local does it.
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That's getting ordered next time if my local does it.
Keema. :drool:
I think it was Giggles I was advising on the Keema paratha a while ago. Superb.
Have you had a South Indian garlic chilli chicken from your place, Yev? Made well it's the best curry.
Anyone know the name of that crispy pork (I think its pork) that you wrap in lettuce is called. It's Chinese.
And if so, is it easy to make?
South Indian garlic chilli is the business.
I've discovered that a hotel/bar right near me does a seriously good curry. Their chicken tikka sizzler is fantastic.
What's your favourite curries then gents?
Janter Manter
Rajisthani
Are my favourites from a curry house.
I like to make Makhanis and Balti Butters. I can't seem to make a nice Jalfrezi though.
A Dansak.
I struggle to go for anything other than a Chicken Jalfrezi, it's pretty much perfect, throw in a naan and some raita and it's good to go.
I'm fairly unadventurous when it comes to Indian food. I like it but don't have it that often so I usually don't want to try something new that I might not like. I usually just go for a madras.
Some sort of buffet would be good so I could go and try loads of stuff but they seem to be far less common for Indian food than Chinese.
Not a fan of garlic heavy dishes normally, but I'll have a looksie on the next order.Quote:
Originally Posted by John
The ones I've had don't taste especially garlic-y to me but I dunno if they would if you're not keen on garlic and would thus notice it more.
I had a south indian garlic chili the other week actually. It was proper shit, but I think I just got it from a rubbish place. Lamb jalfrezi is my usual selection, or anything lamb that is hot but not vindaloo hot.
Paratha or puri are my favourite breads, but nowt wrong with a naan either.
Kind of but it didn't come with vegetables and had a similar name to Dim Sum (in that it was two three letter words)Quote:
Originally Posted by Boydy
I got one after and it really was superb. Also got the latter from my local one recently and I'd definitely get it again.Quote:
Originally Posted by John
@Magic Mine is a lamb pathia from a takeaway/restaurant or a vindalu if I'm making it myself.
Meat sung?Quote:
Originally Posted by phonics
Must have been a tad undercooked.
Yuk SungQuote:
Originally Posted by phonics
Spot on lads. Anyone know if it's easy to make then?
edit: Ah fuck you need Spring Onions. Yet another Chinese meal I can't make. That shit is rarer and more expensive than Saffron over here for some reason.
You can't get spring onions in Switzerland? :cab:
Not so great now, is it? Earning all that money and no spring onions to spend it on.
That's what I thought. I've gone up and down the city in search of them. Feels like the Balkans.Quote:
Originally Posted by Boydy
Pav Bhaji is probably my favourite Indian dish; Chili Chicken if we're opening it up to Indo-Chinese dishes.
My favourite curry to make is an amazing Kashmiri Lamb dish, which roughly equates to a Lamb Rogan Josh.
It's kind of got two layers of spicing to it - a hit of whole spices which sit in the background, particularly black cardamom, and then a variety of typical dry spices on top, mainly Kashmiri chilli powder.
The base of the sauce is an onion, ginger and garlic paste, as well as a tomato paste I make and then yoghurt as well. The most important thing though is a proper, homemade lamb stock that MUST have all the bone marrow, etc, in it to make it gloopy and gelatinous.
I make it with lamb shoulder usually and give the bones a good bash to crack them open and then boil the hell out of them with a load of veg. Sometimes chuck some cracked chicken bones in the stock too.
Got a mega Jalfrezi recipe stored away somewhere that's made with loads of fresh seeds - mainly fenugreek and black onion/nigella, while the sauce is mainly tomato with loads of chunky peppers cut in it and lots of lemon juice at the end.
tl;dr - I've spent the last 15 years cooking curries from scratch and it's pretty much one of my favourite hobbies. Anyone who's ever thought about dabbling in curry making more seriously, get this book:
http://www.amazon.co.uk/Great-Currie...amilla+punjabi
The recipes are flawless.
Quote:
Originally Posted by Clunge
Just bought that :thbup:
The local also does one called a Keral Express which is great too. Very hot but not too much so. Not seen it anywhere else.
Got a slow cooker a couple of days ago, going to stick a lump of beef in there with some green chillies, salsa and onions to use as a burrito filling. Think it will be good curries too, although the girlfriend doesn't like lamb and chicken isn't particularly good for slow cooking, as it's so lean.
It can work, you just need to keep enough moisture in there. Pork works really well though, have a go with that.
Yeah pork, beef and lamb are good because of the fattyness of the meats. I guess chicken thighs are quite fatty, they could work? Otherwise you're right, you'd just need to keep on top of the moisture, using broth or coconut milk or something I guess.
Whole chicken is good in the slow cooker. I only ever do thighs in a curry if I'm slow cooking.
Currently making some cheesy potato pancakes with leftover mash from yesterday. Holy shit, they're delicious.
Sounds good, is a recipe for your curry or is it a case of chucking in some veg and chicken and then adding a sauce later on.Quote:
Originally Posted by Magic
Doesn anyone else watch Chef's Night Out on MUNCHIES from Vice?
It's such a nice show to watch, and it always makes me F U C K I N G hungry and F U C K I N G thirsty for some booze.
Threw together a decent veg curry tonight, aubergine, chickpeas and spinach. Overcooked the spinach a bit sadly.
Took all of my will power not to buy shit loads of gulab jamun when I picked up the spices.
I've got some puff pastry left over. What should I do with it? I'm looking at you, Randrew.
Sausage rolls.
Little tart or some kind of sausage roll.
Damn I want some sausage rolls now, put loads of nutmeg and Worcester Sauce in the mixture and they're even better.
Sausage and black pudding rolls :drool:
I was thinking more along the lines of something sweet.
http://whiteonricecouple.com/recipes/berry-puff-pastry/
Just put whatever fruits you want inside.
Or for something easy.
Get two puff pastry discs and make a 'sandwich' with cream and fruits.
I've never seen the point of portobello mushroom "burgers" (after all, why not just have a meatburger?) but in trying to find some for lunch I had one there. Two portobello mushrooms bunged in the oven topped with cheddar and salami for about ten minutes then put in a crusty batch.
Damn tasty.
Making this tonight: http://allrecipes.co.uk/recipe/9535/...i.aspx?o_is=LV
And this: http://allrecipes.co.uk/recipe/29686...ub_TopRecipe_4
Looks nice.
Made some salted caramel and chocolate éclairs the other day which were banging, even if the choux pastry was terribly piped.
Edit: that accent is an autocorrect, I'm not a cunt.
Oh here's a question, I really don't like baking? it seems anyone can do it if you chuck enough icing sugar at it? Home made cakes and stuff taste alright, it just makes your teeth fall out almost instantly? I much prefer actual cooking?
That's not a question...
I was questioning my own attitudes toward food.
OK mate :)
Home made stuff is much better if you're any good at it.
Nah, baking's actually pretty fucking difficult.
Is it really though? I get the whole bake off thing is difficult but baking a cake? I also know pastry can be difficult to work with also.
The problem with baking is that if you fuck it up it's generally quite disastrous. Cooking is a bit more forgiving in that mistakes are often quite salvageable.
EDIT: 'Baking a cake' that tastes sweet and looks like a cake is pretty easy, yeah. In the same way that any idiot can make something recognisable as a 'curry'.
Making a really good cake is difficult (as is making a really good curry).