Both look great!
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Both look great!
Lunchtime tomorrow, saturday lunch and unusual one for me but its a request from me nong.
Can you guess
Attachment 90152
I may need more we'll see, had to rescue some ginger from the freezer as i didn't have enough in the fridge.
ok no takers
2 teaspoons of turmeric, one tablespoon of mustard seed, one teaspoon of ground pepper, two tablespoons of garam masala and one and half tablespoons of chili.
Attachment 90153
Heat the mustard seeds in a combination of sunflower and mustard oil
Attachment 90154
Mix the dry spices with water, never fry them before the liquid, if you do its wrong
Attachment 90155
Ready for the rest, i dipped me finger in to test the heat and its hot but may need a little more later, we'll see.
the main event. Its a beef curry, not a madras, not a vindy its just mine. I always use "cheap cuts", or they used to be.
Attachment 90157
top is c800g of shin and below is a 600g lump of skirt. This lot is approx £13. As a nipper it was the cheapest cuts and under £1.50 a pound. Still nearly 1.5Kgs for $15.5 US. The skirt is great and thick cut and i'll cube it about 2 inches, the shin they'd already sliced else i'd have asked for the same but the cut is great as its gelatinous and both really benefit from long and slow cooking in this case in the slow cooker overnight. Its going to be a nightmare waking to the smell of curry :)
Nothing wrong with curry for breakfast
^ I have to leave some for the daughter and her hubby :)
That's gonna be a nice curry!
Mustard oil is a new one for me, shall check it out.
^ lets hope so, its all in the pot now and will slow cook for 7 hours tonight, marinating for 6 hours first.
Attachment 90168
its thickening up like it should, gonna be a good one. 4 hours left before the heat goes on.
Attachment 90170
I'd be tempted to put a couple of spuds in there and some coconut milk.
Btw what time is it served, I'll bring some pompadoms and beer:)
Aside from onions it a veg free zone like it should be. Coconut milk pffft, if you are going to get coconut near a curry it has to be Sri Lankan and then its coconut oil but its smokey.Quote:
Originally Posted by Joe 90
when Ellie arrives tomorrow, i may encourage her for brunch.Quote:
Originally Posted by Joe 90
I have the makings of Momos and am tempted to make some tomorrow too, i can't find my steamer :(
Following Dirks suggestion, i have had to taste it.
Attachment 90198
I don't know about that but its made me nose run.
http://youtu.be/FaDilk9cyuM
This looks the real deal.Quote:
Originally Posted by malmomike77
Disagree with this though. I've rarely met or seen anyone who didn't fry off the dry spices in oil before adding the onions, meat, liquid etc. I know I always do.Quote:
Originally Posted by malmomike77
More than one way to skin a cat though.
Dry fry whole spice and then grind yes. I learnt this in India when i was 18, they added water to the ground dry spices to start the gravy, makes it easier to combine into the curry and doesn't burn the spices.
Interesting. Almost all of the Youtube vids I watch/recipes I read don't do that, but it's probably something that's been lost to convenience and time with the younger generation.Quote:
Originally Posted by malmomike77
I'll give that a go after dry frying them next time.
^ seems the majority do it your way. Its just the way i got taught and it was explained by an indian family i stayed with who's wife was a teacher and spoke excellent English; if you dry fry and grind and then fry again you risk overcooking or burning the spices.
This is always my concern. Due to this, I fried the onions first and then added the cumin seeds, fenugreek, cloves etc as they were browning last time, but your way sounds much better.Quote:
Originally Posted by malmomike77
Only with ground spices, i told a friend about this method years back and he said it didn't work and the spices just sat on top of the water :)
Decided to have a hedonistic day and started with a dozen oysters (raw, not a favourite if mine but the girls like them)
and then went to a vineyard for a bit of tasting and spoiling.
https://i.postimg.cc/PJZ9H5ng/Whats-...7-01-36-PM.jpg
School holidays are over but the week-end was one of culinary spoiling . . . in the next episode
Quote:
Originally Posted by malmomike77
Impressive. I didn't know you were a bit of a cook. Nicely done.
Same here, but as Hal said . . . more than one way to skin a catQuote:
Originally Posted by hallelujah
Raw is the best way! In my opinion.Quote:
Originally Posted by panama hat