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Last nights curry

Photos of BIR & members' curries

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rik
JALAPENO
JALAPENO
Posts: 154
Joined: Mon Jun 08, 2015 6:41 am
Location: Bulgaria
Bulgaria

Last nights curry

Post by rik »

Some pics of last nights effort, forgot to take one with the rice!

CA's original Madras
Chuckits Saag Aloo
My tarka dhal
pilau rice
chapati's
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And one for you texture junkies
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Rik
Nicholas Parsons!
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chukitinabukit
CAYENNE
CAYENNE
Posts: 1090
Joined: Thu May 01, 2014 10:45 am

Re: Last nights curry

Post by chukitinabukit »

It all looks very tasty rik.

Well done :yes:

Chukit :cool2:
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MalNealon
JALAPENO
JALAPENO
Posts: 61
Joined: Sun Jul 13, 2014 5:06 am
Netherlands

Re: Last nights curry

Post by MalNealon »

I'm beginning to think it's about time someone started working on a tasternet.

All these pictures, mouth salivating as they are are just not good enough.

Is there some way we could make sampler packets for distribution world wide so we could all actually taste the meals prepared?

In any case they look good. Well done.
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Cory Ander
SENIOR MODERATOR
SENIOR MODERATOR
Posts: 9521
Joined: Sat Mar 02, 2013 3:52 pm
Favourite Curries: King Prawn Phal
Location: Perth, Western Australia
England

Re: Last nights curry

Post by Cory Ander »

All looking good, Rik, well done! 8-)

How did each dish taste?
CA (aka Admin) :)
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rik
JALAPENO
JALAPENO
Posts: 154
Joined: Mon Jun 08, 2015 6:41 am
Location: Bulgaria
Bulgaria

Re: Last nights curry

Post by rik »

The madras was a bit thin on the heat side as i reduced the chili powder, my previous dish being quite hot, other than that very nice

I am using TRS extra hot chili powder, which is considerably hotter than the Bulgarian chili powder!

The saag aloo was good i don't think i quite got it, i cooked over high heat and definitely got a burn going, i could smell it, but think a touch too much as i could see burns appearing on the bottom of the pan flapped a bit and put the contents into a frying pan along side me due to be used for the chapati's, in the flap i forgot the lemon in the cook but added a squeeze to the serving dish. I'll do this one again and pay more attention, unfortunately it was the Floyd approach again.

The dhal was good, I have done better, was better today as we had the left over dhal and rice, with fresh chapati's along with CA's new madras for lunch! I has some base left and tom puree too so made sense.

pics of lunch below
Tasty!
Tasty!
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Just finished the cook
Just finished the cook
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Texture
Texture
DSC00685.JPG (140.19 KiB) Viewed 6144 times
Nicholas Parsons!
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Alchemist
BHUT JOLOKIA
BHUT JOLOKIA
Posts: 4581
Joined: Fri Oct 18, 2013 7:50 am
Favourite Curries: Lamb Jalfrezi
Location: West Yorkshire, England

Re: Last nights curry

Post by Alchemist »

The last photo had me salivating like one of Pavlovs dogs :w00t:
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rshome123
BHUT JOLOKIA
BHUT JOLOKIA
Posts: 4354
Joined: Mon Jul 29, 2013 8:38 am
Favourite Curries: Chicken Vindaloo
Location: Warrington, North West England

Re: Last nights curry

Post by rshome123 »

Agreed, the texture looks superb.
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rik
JALAPENO
JALAPENO
Posts: 154
Joined: Mon Jun 08, 2015 6:41 am
Location: Bulgaria
Bulgaria

Re: Last nights curry

Post by rik »

It was pretty dang good!

The recipes from here are the first time I have made what I consider to be BIR curry, it's a combination of base and technique, the technique being as important as the base and prep. Previously I have followed KD's 'new curry secret' with limited success, here has educated me so much more. Just need to brush up on the photography and lay off the Floyd approach.

I sincerely thank those who post here for their selfless sharing of information, I urge any lurkers to just get on with it. Nothing is hard. Yes its a fair amount of prep, but this style of food is all about the prep and the technique to create the final dish. The info is here.

I am no fool in the kitchen and overall cook well and enjoy being in the kitchen, and now very pleased to have got a 'handle' on BIR curry. Onward and upwards, next stop Unclefranks garlic chili sag main.

Rik
Nicholas Parsons!
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