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Yes, an excellent job! Which recipes did you use? The recipes from our e-book? What about the rice? And how did you make the spiced oil? How did all of the dishes taste? Who ate them?
PS: What's a'' the stuff in the tubes in the fourth and fifth photos from the top? Garlic, ginger, tomato and chilli pastes?
It was enjoyed, thanks for all the nice comments ! Not too much work as I spread it over a few days - all I had to do was pop it all in the oven on feast day . The 'character' of the curry changes a bit after 2 days in the fridge, but it's a subtle difference from one straight from the pan.
I used e-book recipes for 4 of the 6 dishes. The Jalfrezi [ my personal favorite ] was my own version [ pretty similar to the e-book one though ]
Foil containers [or plastic ones] coz it sits in the fridge after it's been cooked - this lot got served up two days later. I do have some nice karahi's but its lots of washing up ha ha.
The Rice : I use DAAWAT Biryani basmati rice [ google it ] It has the longest grains of any basmati I have ever found , and cooks really quickly too. I boil it in LOTS of water and when it's al dente stain it out and let it cool. Then I add it to a tarka using the mangal spices, add a few drops of color and its done. This sat with the rest in the fridge and gets a wonderful flavor from the tarka.
Seasoned oil was made like this : Got 2 ltrs of veg oil, put 500 ml into a saucepan and fried : 3 diced onions,3 shallotts. After about 15 mins added 1 tsp panch poran, 1/2 tsp fennel seed, 1tsp white cumin seed [ shah jeera ] 2 indian bay leaves, 3 tsp G & G paste [home made], 1 tsp mixed powder, pinch methi leaf, 2 tsp brown sugar.
cooked all this for a further 10 mins - the onions were just starting to golden up - nothing burnt !! Added the rest of the oil, mixed it all up and strained back into the oil container,
dropped in a dry chilli and 2 garlic cloves and that was it. Smells divine : ) The left over onion slurry I have kept as something to add to a curry dish later - a bit like the onion paste in the book.
The stuff in the tubes is various pastes; garlic, chilli, ginger, vegetable - got them to try out and they work fine but its an expensive way to go.........................
The currys all tasted good - stand outs were the korma and madras - both from the e-book : ) It was a family dinner - all attending have been my best critics over the [many] years I've been doing this and this lot got better than average marks. That'll do me ; )
I did ALL the prep, cooking on my own; prep one day, cooking the next and eaten 2 days later - it's like anything else - if you do it enough you can get through it fairly quickly.
I have done the whole thing in one day but I did not really enjoy sitting down at the end of it and eating it -
I still have around 20 bags of 'base' in the freezer so this will probably happen again soon.
just wondering why you use foil containers ?
