The Teakdoor Curry Club thread

[Joe 90]

Christ, that looks like utter shit, yet again.



You do know that Indian cuisine boasts more vegetable dishes than any other, right?



Laugh? Cry?

Toughie.

I must say I'm partial to a few curried tomatoes

[Takeovers]

^yup, I agree. It's like using microwavable or boil-in-bag rice.

The last few months of covid, I've cooked several curries. Got the recipes from YT channel "Spice Eats" - run by an Indian couple (wife cooks, husband films & edits). Made the dishes from scratch. Had to order online some stuff like garam masala, coriander, etc since those are not readily available in supermarkets here. Fortunately, there's Lazada.

I got lucky and bought Garam Masala at Aldi, quite good spices, not their standard range of inferior products.

Cooking rice in the microwave is not a bad thing, as long as it is a good rice, we usually have Thai jasmine rice.

Maybe I look up that channel, thanks. If I want asian food and a little spicy, I have to cook it. My Filipina wife does not do spicy at all. She does a lot of german dishes much better than me. She learned it from family.

[cyrille]

My Filipina wife does not do spicy at all. She does a lot of german dishes much better than me. She learned it from family.

[DrWilly]

Christ, that looks like utter shit, yet again.



You do know that Indian cuisine boasts more vegetable dishes than any other, right?



Laugh? Cry?

Toughie.

He’s being honest.

[hallelujah]

I must say I'm partial to a few curried tomatoes

There is no "m" in a poppadom unless you're ten sheets to the wind, Chits.

Poppadoms - Home Fried Crispy Papads - THE CURRY GUY

An a or and o, maybe, but definitely no intrusive M. I think that was Cy's point, but he is one of the most pedantic men alive, so...

As I've been saying for a while, you need to work on your mangling of the French language too, Del Boy.



(I actually understood all that from my GSCE French too )

[DrWilly]

There is no "m" in a poppadom unless you're ten sheets to the wind, Chits.

Poppadoms - Home Fried Crispy Papads - THE CURRY GUY

An a or and o, maybe, but definitely no intrusive M. I think that was Cy's point, but he is one of the most pedantic men alive, so...

As I've been saying for a while, you need to work on your mangling of the French language too, Del Boy.



(I actually understood all that from my GSCE French too )

Yeah, it wasn’t, unless you’re pissed also.

[Joe 90]

There is no "m" in a poppadom unless you're ten sheets to the wind, Chits.

m et ms sont un peu gentils pour notre cyrille, joli jubilé

[hallelujah]

Could be, willy. Could be indeed; Joe's original post left a few things to be clarified.

One thing you got right is that I am very much on the way to being pished.

Are you waking up or going to bed?

[hallelujah]

m et ms sont un peu gentils pour notre cyrille, joli jubilé

Google Translate at its finest

[Joe 90]

Google Translate at its finest

You've set me off on a fools and horses binge session now




4 pints in already and it's only 5pm

[DrWilly]

4 pints in already and it's only 5pm

It should be 5 for 5:00!

[Joe 90]

A serious lack of Ruby Murry on this page

No curry on the menu at the Nags head tonight so Chez Chitty it is!
Tonight there will be a new entry on the Scoville scale!!!


Coconut oil, garlic, onion, chilli, turmeric, cumin, curry powder, cider vinegar, chilli and more chilli plus half a kilo of halal chicken.

The simmering inferno waiting to erupt!


An hour till blast off

Btw I'd just like to take this opportunity to welcome Bsnub to the TD curry club for his Tikka Masala in the dinner thread.

[Joe 90]

10/10

Top that bad boy....

[Looper]

^Rice in the middle... I like the presentation... I might copy that.

I usually chop some capsicum into my bloke-batch portion of tandoori chicken to pad it out but I ran out so I turned to an old freezer faithful - frozen peas.

Ask your long-haired Filipina maid to slip a handful into your breakfast curry Mendip, to measure the size of her sweet spot!

[PAG]

A few dishes that I haven't made before, first up a variation of Aloo Gobi, this one is Aloo Gobi Mattar (potatoes, cauliflower and peas). A bit more spicier than I usually make.



First up, frying a couple of dried chillies in vegetable oil for a minute or so until they change colour.



chillies taken out, and the cauliflower floets added until they turn brown at the edges.



They're taken out, and the potato fried until again turning brown.



Potato taken out, and the turn of chopped onion to be fried. When the onion starts to caramelise, grated garlic and ginger added, along with some turmeric.



Then the tomato and the fried dried chilli are added.



Once the mix has simmered for a few minutes, the potato and cauliflower are put back in and everything stirred to get a coating of the tomato sauce.



when the potato and cauliflower have softened, the peas and a few small green chillies are added.



Everything put into a pyrex dish in the oven to keep warm while I got on with the rest of the meal. Time for the rice, this time a Channa Pulao (chickpea pulao).



The basmati rice was rinsed and then soaked in water for a couple of hours, the chickpeas rinsed and soaked for about half an hour. First off was frying some caramon pods, cinnamon stick, cloves and bayleaf in unsalted butter.



The spices then removed, and the chickpeas fried in the ghee for a few minutes.



Chickpeas taken out, and onion put in, fried until starting to caramelise.



The onion taken out, the rice put in and coated with ghee, then boiling water added, along with the chickpeas, onion, and spices.

After being brought to the boil, the rice then simmers until all of the liquid has been absorbed.



The star of the show is going to be a Machher Dopiyaza (fish with double onions), and I'm using the humble Pangasius (not wanting to use expensive fish in case I screw this up). Not a lot in this recipe, apart from the fish, a lot of thinly sliced onion, chopped fresh tomato, and some chilli powder and turmeric.



The onions are fried in oil until softened, then the spices and tomato added, along with some water.



Once the tomato has broken down and softened, the fish is added. The pan is brought to a simmer for about 5 minutes, then the fish turned over for another five minutes.



and there you have it.

[malmomike77]

^ Very nice PAG and welcome back, i was worried we'd be fed a diet Chitty and Loopers canned curries but here you are.

Ref the rice, i have a stock of crispy onions which i make up a batch of and they go great stirred into rice or biryanis

[Joe 90]

Ruddy hell PAG!

You've inspired me to have a curry night tonight.

Nice to see the king of the curries back !

[Joe 90]

Shallots instead on onions tonight.

Onion bahjis as well.

I picked up a packet of lentils before,then put them back. Next time.

Time to destroy Hells kitchen!

[malmomike77]

so you are having shallot bhajis

[Joe 90]

so you are having shallot bhajis

I'm having a food coma

Home made chipati and pilau rice to go with the Chicken Madras...

[malmomike77]

^ Its those poppadums'. I should stop looking at food pics in the evening now i don't eat past 3pm, my stomach is rumbling.

[Joe 90]

^ Its those poppadums'. I should stop looking at food pics in the evening now i don't eat past 3pm, my stomach is rumbling.

I fell asleep for an hour after eating that lot!

[PAG]

One of my favourities is 'butter chicken'. Typically this involves tandoori prepared chicken in a butter sauce. First off, yesterday I prepared a couple of chicken breasts, and made a marinade out of yoghurt, onion, garlic, ginger and fresh green chillis and garam masala.



The ingredients went into a blender before putting it in a bowl with the chicken which had been rubbed with salt and lemon juice.



This then overnighted in the fridge.




Today, got the oven as hot as possible (in my oven that's 280C), scraped as much of the marinade off the chicken pieces as possible (the marinade excess was bagged and into the freezer for a one time use again) and onto a foil lined baking tray.



Chicken was in the oven for 15 minutes so time to prepare the butter sauce. This comprised tomato puree mixed with water, cream, lemon juice, garam masala, salt, sugar, chopped fresh green chillis, cayenne pepper, chopped fresh coriander, grated ginger, and freshly ground dry roasted cumin seeds.

Dry roasting the cumin seeds.



All the sauce ingredients went into the jug and mixed thoroughly.



Chicken was cooked, so out of the oven onto a board and cut into smaller pieces.



Butter melted in a pan.



Before adding the sauce, mixing together and brought to a simmer before adding the chicken pieces.



Lots of the pulao and chickpea rice left over from the other day, so some of that heated up. Also made a pseudo nan bread in the form of a pita bread which I spread with butter and chopped garlic and put in the oven for a couple of minutes.

[malmomike77]

On a bit of a curry run PAG, very nice. Its breakfast time here but i'd happily eat that. When i started reading this post and you mentioned tandoori and given you are a stickler for accuracy if thought you were going to start by taking us through the making of a tandoor.

Chitty, as a DIY whizz fancy knocking one up near the kids fun house?

[cyrille]

One of Mao's 'never started' projects as I recall, like buying a big spread on the Eastern seaboard.