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Had 2 friends over, so we ordered the starter and I made the mains. We got a tandoori mixed platter (starter), 3 naans (garlic, pesh, keema -- sorry, pic is fuzzy) and some raitas. I made the onion salad, korma and jalfrezi. I had great fun and both curries were restaurant like, jalfrezi was quite possibly the closest to bir I've achieved so far. I'm using Bengali Bob's base/mix powder here.
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The seemingly thick consistency on the korma is because I had to put it in the oven whilst waiting for the naans, which made it sort of "curdled layer" due to the cream/milk and also because I didn't dry the pan enough before I added the almond powder, which immediately made it lumpy - mea culpa for trying to speed things up aimlessly - and on the jalfrezi, I only added a single ladle and reduced it well. I think the chicken stock from the precooked chicken is a bit too thick as well, so this would have had its share as thickening agent. I only thought about that a little later as I've never really blended the plum toms for precooking very finely -- never really saw much reason for it, well, now I know.
With every base I cook, I learn a few new tricks and things I expect to improve the next time. This time I've brought my jalfrezi to the next level and I have a set of tweaks in mind that I am eager to use!
The seemingly thick consistency on the korma is because I had to put it in the oven whilst waiting for the naans, which made it sort of "curdled layer" due to the cream/milk and also because I didn't dry the pan enough before I added the almond powder, which immediately made it lumpy
The consistency still looks good, to me, Goncalo. I always remember that "peaking" effect you get when you remove the top off a takeaway Korma (or CTM) container. Yours looks like that. Which is good, in my book
We had 2 other guests tonight (my girlfriend's girlfriend) visiting us tonight, so I repeated yesterday's food, with the addition of bombay aloo. I took the opportunity to take a few shots.
