Geege
Publish time 26-11-2019 05:00:32
Any suggestions on what I should cook next? I've recently had Prawn Masala, Madras (from a jar) and home cooked Chicken Balti & Pilau Rice last night. Perhaps something hotter, but I'm not sure. Vindaloo or Phall maybe
majnu
Publish time 26-11-2019 05:00:33
Best thing is to invite around an asian girl to teach you, but then none of them know how to cook anymore lol, so you need to find an old asian lady who is willing to help you out. Some of the best foods are the vegetable and lental dishes they add so much variety.
I don't know if you have come across this dish but Pickled Aubergine and Potatoe with basmati rice is fantastic!
majnu
Publish time 26-11-2019 05:00:34
If you're feeling adventerous try Haleem, Nihari or Piya. They take hours to cook and are a Sunday dish of the day in many resturaunts.
SeanT
Publish time 26-11-2019 05:00:35
I've had a variation on this (with meat aswell) - very nice.
Geege
Publish time 26-11-2019 05:00:36
I'm currently cooking chicken vindaloo data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 Third curry this week data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Based on majnu suggestions, my next idea is to cook Haleem and then perhaps Nihari data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7they both look so tasty!!
jp_bl_68
Publish time 26-11-2019 05:00:37
I use 'Indian Cooking' by Lalita Ahmed. I think my mum bought it in the 70s so I don't know if you can still get hold of it. It has a great korma recipe that I use frequently, it's really easy:
fry 1 onion
seal 3 cubed chicken breasts (but you could use legs and thighs)
add the spices: a small handful of cardomom pods, cloves, cassia bark, peppercorns, 1 teaspoons of garamasala, cumin, dried corriander, curry powder (or more if you want it hot, maybe add some fresh chillies too), tumeric, a thumbsize chunk of grated ginger and 1 clove of greated garlic
mix in 6 tablespoons of plain yoghurt (you could swap some of the plain yoghurt for coconut milk)
then add 1/2 pint of water
then mix in 6 table spoons of almond powder (you might need to use more/less depending on how thick you want the sauce
Bring it to a gentle simmer, cover and leave for as long as you want really. I usually leave it on the heat for about 2 hours, stirring occassionally.
huwg
Publish time 26-11-2019 05:00:37
I agree that Madhur Jaffreys Ultimate Curry Bible is a great book. data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
The chicken kebab recipes are great.
I also use Keith Floyd's "Floyd on India"
jp_bl_68
Publish time 26-11-2019 05:00:37
Jaffrey's great but you need to be careful with her recipes as I seem to remember in her TV show she had she had a fondness for salt.
vader100
Publish time 26-11-2019 05:00:37
Salt is not a problem as everyting is cooked from scratch. The salt myth only exists in the western microwave food world.
jp_bl_68
Publish time 26-11-2019 05:00:37
I remember watching her TV show and she did use a lot of salt, far more than I would ever consider using. Unless I was making my own bacalhau.