A few curries I have cooked recently

Chicken Pudina Lamb Rogan Josh Vindaloo Prawn Pathia Prawn Ceylon

Thanks, was beef as lamb is not easy to get hold of where I live.
Imo a Rogan Josh needs to fit 3 criteria to be a Rogan Josh, 1. Must contain Garam masala 2.Must be heavy on the tomatoes 3. Should not be overly hot , I used my own recently revised spice mix and East at home base gravy.

So, I made this at the weekend, attempted Rogan Josh 2 times before this and wasn't happy with the results so I decided to give Latifs inspired recipe a go and the results were fantastic, tasted amazing Interestingly it is one of the small handful of Rogan Josh recipes that don't use yoghurt so mayb...

Yeah I honestly think it would have spoiled it if I added lemon juice or worcestershire sauce, I think maybe because of the lesser amount of sugar used(1 TSP) due to wanting to go in a more savoury direction with this, also I think of Madras as the basic no frills but tasty curry house hot curry so ...

Couple of curries I made at the weekend, Garlic chilli chicken and Chicken Madras Interestingly the Madras does not contain any lemon juice or worcestershire sauce, I wanted a more savoury flavour to the Madras so I cut the sugar down to 1 tsp and was going to add lemon juice and worcestershire sauc...

A few recent curries 1. Naga masala, hot and sour curry 2. Vindaloo 3. Peylon (Pineapple and coconut flavoured curry, still a work in progress as I added too much sugar this time but the flavour is 90% there) 4. Butter Paneer IMG_20230415_203245.jpg IMG_20230407_184047.jpg IMG_20230402_204425.jpg IM...

Ok so I decided to make some Chaat masala from a recipe on this forum due to the high salt content of the readymade mix I brought and my god it does stink, I guess the readymade mix I brought must have a lot of salt and a very small amount of black salt

Thanks, I use lime juice (2 TSP) and tamarind paste (half TSP) as the souring agents and mango chutney (4 tsp) and sugar (2 TSP) for sweetness, I would like to try jaggery but have not so far

Decided to do a Chicken Pathia at the weekend

Strangely I didn't really notice any stink from the raw spice mix, asafoetida on the other hand my first time using this and it's great, I used bay leaves and curry leaves in the curry so they may have had an effect but there was a real depth of flavour to this curry.

No, I used mix powder (and small quantities of other spices) and I used a teaspoon of chaat masala powder, because of the amount of salt in chaat masala you can only really use a teaspoon or so of it so mix powder is still needed, I might have a go at mixing my own chaat masala powder and reduce the...

So, I was curious about Chaat masala, it sounded like an interesting spice mix so today I freestyled it and made a curry with Chaat masala as a dominant flavour and it was soo good, so much flavour

Cooked this at the weekend, delicious

Thanks, Yes black pepper used, will post the recipe

Tonight I freestyled it and made it up on the spot and it went pretty well, my recipe Lemon and pepper chicken curry

I used around 3 tbsp and it gave a really nice flavour, I might try it with condensed milk and cream, might give a nice complexity to the flavour, yes is Saffron.

Condensed milk, obviously no additional sugar added

Chicken Korma, made with condensed milk instead of cream

Dhansak is never the best looking curry but this was lovely, used lemon juice and tamarind concentrate for the sour and pineapple juice for the sweetness, lots of nice flavours going on , pretty obvious where I stand with the pineapple/no pineapple in Dhansak debate

Yes, used my own recipe but used CA's recipe mix powder and East at home readymade base gravy