Curry...!!

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will4009

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I made this earlier in the week.


Lamb Mughlai Mirchi Gosht. Came out really well. I am going to make some base gravy, to try a few of the more well known BIR dishes next.

I re-heated the leftovers whilst I was fishing today, which was very welcome due to the cold. Although....not sure if its socially acceptable to eat lamb curry at 9:30 in the morning.
 

Druncan

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[QUOTE="will4009, post: 1109267, member: 12771"

I re-heated the leftovers whilst I was fishing today, which was very welcome due to the cold. Although....not sure if its socially acceptable to eat lamb curry at 9:30 in the morning.
[/QUOTE]

Curry, is the accepted hangover cure, followed by Newkie Broon in some places,,,, ashock1 :beer1::vomitintoilet::hat:
 
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[QUOTE="will4009, post: 1109267, member: 12771"

I re-heated the leftovers whilst I was fishing today, which was very welcome due to the cold. Although....not sure if its socially acceptable to eat lamb curry at 9:30 in the morning.
Curry, is the accepted hangover cure, followed by Newkie Broon in some places,,,, ashock1 :beer1::vomitintoilet::hat:
[/QUOTE]
Ian Bru is also an excellent hangover cure, second only to more booze
 

SilverShadow

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I've always found Rogan Josh or Bhuna to be the perfect defacto curry, whenever I'm unsure about a restaurant/chef. For me, its a perfect gauge to depth of flavour & heat levels

What baseline/go-to curry do other folks use?

Ps, if anyone has a knockout Rogan Josh/Bhuna recipe video/weblink (I'll check out Misty Ricardo, but there are so many out there!) then please feel free to share 😉
 
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Prawn masala from the Curry Guy Bible - the first BIR style curry I’ve been properly happy with. This new batch of base gravy is much better than the first lot; I think I probably over-heated the spices last time.
Followed his tip to fry off the prawn shells and heads in the oil (1st pic) which definitely adds some colour and depth of flavour, but peeling 600g of them did take a while…
101EB3C0-5F3E-4097-BBBA-78216329F66F.jpeg
FD3B4174-A735-48F4-9EE3-D6335C773785.jpeg
 

Hanglow

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From scratch, like a hot pathia is as about as close as i can describe it.

Far too much sauce so I didn't bother with any rice as I had about eight pakoras frozen from various takeaways. There are three extremely large prawns underneath somewhere

IMG_20220221_184742947-01.jpeg
 
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I can take no credit for this but would like to pass on the info...
YouTube...
Misty Ricardo...and follow!
I mix bits from recipes to get where I want it and add as much heat as you like. Makes "British Indian restaurant" style curries. A bit of messing about to get set up but nothing you can't find at a decent supermarket or Asian store.
This is tandoori chicken Madras..View attachment 19136
I know the recommendation was a couple of years ago, but just made Misty Ricardo's Chicken Tika Masal and Pilau rice. My word, it was good! Thanks for the recommendation athumb..
 

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