I generally use less salt than she has in her recipes.
Just cooked my first ever curry for scratch.It was a chicken dopiaza.Pity I misread the recipe and put in half a tablespoon of cayenne pepper instead of half a teaspoon.Was tasty but my head is still hot and hour later.
Will not make the same mistake again!!
data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 I've made that mistake toodata:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I agree totally. I eat practically no pre prepared 'microwave' foods and prepare everything from scratch.
I generally know how much I need when cooking a dish I've made before, but add a little less and keep tasting. Same goes for a recipe you've never tried. Add a bit less and taste it. If it needs more, add some.
People now only seem to see salt as a bad thing, as opposed to something that can enhance the flavour of your food. e.g. for me, pretty much any tomato based sauce.
btw, Goa fish curry for dinner tonight. It was a winner //static.avforums.com/styles/avf/smilies/clap.gif
Where did you get your Goa fish curry recipe?The best I've tasted in a restaurant was at Haandi in Knightsbridge (Dahl to die for as well), and the Waitrose ready cooked Goanese Fish Curry is good, but I've never been able to replicate either at home.I'm even willing to crack, peel, chop and toast my own coconut if necessary.
Dave
It was from the book I mentioned earlier in the thread Dave. 50 Great Curries of India: Amazon.co.uk: Camellia Panjabi, Peter Knab: Books
Coconut, dried Kashmiri chillies and tamarind are the 3 main ingredients that I wouldn't call 'storecupboard'. Book's over at the girlfriends I'm afraid. Should be able to find a decent recipe on some of the sites mentioned earlier.
i got a pdf which has some decent recipes,
i'll put it up and send you the link...
havent tried every single one but more i tried have turned out ok...
Does anyone order their ingredients such as rice, ghee, spices etc.. from a specialist online supermarket ? I thought about this place Curry Recipes, Curry recipe, Indian restaurant style recipes , as anyone actually use one before ?
Well I made Chicken Korma the other night and it was really nice, nice hot too as I added two chillies including the seeds data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I've already stocked up on all my spices in the kitchen, I didn't realise how expensive saffron was data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7 and how bad Ghee was for your arteries data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
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I'm also thinking of cooking Phall, what is this like? I fancy something really hot (different to Madras) but still with some flavour.
Phall (the hottest curry of all!) - 61187 - Recipezaar
The thing with the Phall is a dilemma for many heat lovers, some restaurants have Bindaloo or similar which they claim is hotter than the Phall, it's basically a Vindaloo with more Chilli Powder. The dilemma of heat comes into the sauce, for example if you get a Vindaloo at Phall heat it's a nice easy dish to eat (or at least, I find), but if you were to get a curry that has a different style sauce, say a Rogan Josh at Phall heat, you will feel the heat in a different way, it will have a greater impact when eating it, I've been told that it's because of what is in the sauce and how the heat can work in different ways because of it, I can't tell you exactly how, but I can vouch that it is an apparent difference.
Either way if you love your heat then a Phall is a must try from a genuine Indian restaurant, if making one at home and you have an already decent Vindaloo recipe to follow, just increase the amount of chilli powder/chillis that you use in that to suit a hotter curry.
Or of course try the recipe on that site, would be interested in hearing how it goes for you.
OK so I'm looking for a recepie for a tikka masala that is as close to getting a take away as possible. I'd love to be able to get the big chunks of chicken as tender as they manage to. Any recepies from you people?