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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tonight's tea
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tonight's tea
I am the unbearable scorcher of tikkas!
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: tonight's tea
Nice looking curries Goncalo...nice thick consistency and colour for the korma
Perhaps you could encourage Bengali Bob to post his curry base and spice mix recipes here?I'm using Bengali Bob's base/mix powder here
CA (aka Admin)
Re: tonight's tea
Thank you CA!
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!
I'm off to make make a shatkora syrup concoction.
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!
I'm off to make make a shatkora syrup concoction.
I am the unbearable scorcher of tikkas!
- Cory Ander
- SENIOR MODERATOR
- Posts: 9521
- Joined: Sat Mar 02, 2013 3:52 pm
- Favourite Curries: King Prawn Phal
- Location: Perth, Western Australia
Re: tonight's tea
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 bookgoncalo wrote:Thank you CA!
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
CA (aka Admin)
Re: tonight's tea
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.
Pre-cooked chicken (viceroy brasserie)
Bombay Potatoes pre-cooking IFFU method
Bombay Potatoes
Chicken Jalfrezi
3x chicken korma portions
Pre-cooked chicken (viceroy brasserie)
Bombay Potatoes pre-cooking IFFU method
Bombay Potatoes
Chicken Jalfrezi
3x chicken korma portions
I am the unbearable scorcher of tikkas!
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