Curry...!!

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Wow!

Planted 4th April and look what popped their heads up yesterday and this morning!

TWO Cayenne Pepper plants! (You may have to search for the second one! Clue is “Top Left of Planter”!;)

Looks like I will now have to invest in some fertiliser! Any advice much appreciated.

89D1F900-F6B7-4ADD-9F31-3CAA7106AC8E.jpeg
 
Has anyone tried Misty's naan recipe? Had a sneaky curry late last night just using one and half tablespoons of his Spice Mixture and two small green chillies in addition to the usual ingredients. It was a bit too hot for me, but nice. I had it with a naan. One of those giant 'hand made' things. That was a mistake. It tasted like cardboard.
 
petvau said:
Has anyone tried Misty's naan recipe? Had a sneaky curry late last night just using one and half tablespoons of his Spice Mixture and two small green chillies in addition to the usual ingredients. It was a bit too hot for me, but nice. I had it with a naan. One of those giant 'hand made' things. That was a mistake. It tasted like cardboard.
Click to expand...
I use Dan Toombs restaurant naan recipe (he has 2 in the book). Its an absolute piece of **** to make, the dough freezes well and the naans are great. Well worth doing. Assume Mistys will be similar
 
Brewnaldo said:
I use Dan Toombs restaurant naan recipe (he has 2 in the book). Its an absolute piece of **** to make, the dough freezes well and the naans are great. Well worth doing. Assume Mistys will be similar
Click to expand...

I have Toombs' book. I have had it for about three/four years. Maybe longer. Skimmed it and went no further.asad1 I think it was just a lack of confidence with spices. My curries based on online 'from scratch' recipes had never turned out well. Their recipes are similar, but not the same. I will give both a go at some point. I have no yoghurt in the fridge, so I'll start with Misty's.

Thanks brewnaldo.
 
petvau said:
I have Toombs' book. I have had it for about three/four years. Maybe longer. Skimmed it and went no further.asad1 I think it was just a lack of confidence with spices. My curries based on online 'from scratch' recipes had never turned out well. Their recipes are similar, but not the same. I will give both a go at some point. I have no yoghurt in the fridge, so I'll start with Misty's.

Thanks brewnaldo.
Click to expand...

Theres no yoghurt in his restaurant naan recipe IIRC, only his "traditional" one (which I need again to make to compare)
 
Brewnaldo said:
Theres no yoghurt in his restaurant naan recipe IIRC, only his "traditional" one (which I need again to make to compare)
Click to expand...
That's right - the restaurant recipe (he calls it 'curry-house naans' in the edition I've got) is risen with self raising flour; whereas his 'authentic' one uses greek yogurt, dried yeast and baking powder.

I haven't tried the 'curry-house' one because it's got quite a lot of sugar in it (why?!) but I can fully vouch for the 'authentic ones':

1650283602614.png

That little lot was from 900g of flour. I didn't really see the need to brush them with ghee but I'm sure they'd look nice if you did athumb..
 
The-Engineer-That-Brews said:
That's right - the restaurant recipe (he calls it 'curry-house naans' in the edition I've got) is risen with self raising flour; whereas his 'authentic' one uses greek yogurt, dried yeast and baking powder.

I haven't tried the 'curry-house' one because it's got quite a lot of sugar in it (why?!) but I can fully vouch for the 'authentic ones':

View attachment 66898
That little lot was from 900g of flour. I didn't really see the need to brush them with ghee but I'm sure they'd look nice if you did athumb..
Click to expand...


I must admit I do put the sugar in, but less than what he suggests. I dont see the need for it either.

I then brush them with garlic butter and finish under the grill generally, just to take the raw off the garlic.
 
Brewnaldo said:
Theres no yoghurt in his restaurant naan recipe IIRC, only his "traditional" one (which I need again to make to compare)
Click to expand...

naan.JPG


Same book?

There are three naan recipes in mine. Naans (with yoghurt), Peshawari Naans and Keema Naans.
 
I made Dan Toombs korma the other day. It was really good. I mean obviously, you have to like korma, but im doing gateway stuff for my young kids atm so its ideal. I would consider leaving the cream out entirely next time.
 
Land Dhansak, cooked in the pressure cooker last night. I’ve got Chana Dal, green lentils, sweet potato and butternut squash in the dall. Diced lamb shoulder with the usual suspects for the meat component. As always, tastes much better tonight. Served with the last pint of my American Amber, the keg kicked as I poured this one.

1DD3F487-F889-49A9-9387-0C71A9BE4E32.jpeg
 

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