The Teakdoor Curry Club thread

[BLD]

His curry's look OK to.

[DrWilly]

Paying for rentals off Craig’s list is impressive?

[Edmond]

Loopers still td,s number one shagger. The guys like a walking hard on. Is there any Nationality that he hasn't got his wings? I for one am mighty impressed. Onya loopy . Ya mad rooter

The fooker's living life right.


Should do up a Day In The Life thread, it wouldn't be 'Today I ate a potato and ate it alone. In the same style I did yesterday'.

[Looper]

Curry and romance, a winning windy combination!

You are on the money here Bones.

Both of our tummies were making an alarming amount of noise for 2 hours after that bean-laden tandoori.

We tried to turn it into a harmonising duet.

[hallelujah]

Nice find Hal, that looked like a great spread. What beer did you have with it?

They usually have Cobra, but they didn't have any that day.

Instead, they had this local cracker (much better than Cobra):

[Reg Dingle]

The guys like a walking hard on.

[Bonecollector]

^^I love a good bit of head I do......

[Joe 90]

Boiled up the spices into a paste before adding to the meat, onion and garlic tonight.

What a difference and a severe ring stinger..

[DrWilly]

Boiled up the spices into a paste before adding to the meat, onion and garlic tonight.

What a difference…

Simply amazing. Boiled you say?

[Bonecollector]

^^looks good joe, especially against the back drop of the white rice

[Looper]

What a difference and a severe ring stinger..

It has a menacing hue against the white rice and is clearly laying down a message of ring-piece GBH intent!


I had my first Biryani in many's the long year chez Signorina Singapore's in Brisbane this evening

Watermelon entrée to grease the slipway

This was a chicken Biryani with whole chicken breasts for a protein punch, which was a good effort from SS, as it is far too complicated a curry for me to consider tackling.

Dutch stroopwafels (syrup waffles) with mint tea for a digestif. The Dutch trick is to place the wafel on the cup like a lid and let the steam from the tea soften the wafel wafer.

Supplemented the stroopwafel dessert by garnishing the plate with choc chip and M&M cookies to appease the sugar gods

[Joe 90]

Very nice Loops!

Chittys Curry Chaos..



Why does everything come packaged in plastic nowadays? No need for it!

[Joe 90]

Samosas dry airfryed..



As will the garlic naam breads.

Big question??
To add coconut milk or not?
Don't want to ruin it,think I'll give it a swerve..

[Joe 90]

I relented and added the coconut cream..




Lovely Jubely..



Time for a lie down.

[DrWilly]

You’ve eaten your dinner at 4:39pm???

[Looper]

Top effort and looking good mister Chitty^^

To add coconut milk or not?

I have switched from dairy cream to coconut cream since it is way more convenient and it also does not take the edge of the chili burn as much as dairy cream does.

However the dairy cream does have a richer taste and more velvety mouthfeel so I might give it a spin again on my next batch.

But I am also keen to revive my Chili Con Carne mad skillz from my student days, which I have not tackled in 2 decades I think, so the Indian might get parked for a bit.

[Looper]

This month's batch is my go to Tandoori - still using up the coconut cream

Senorita Surabaya dropped these ball chillis off on her maiden visit of 2024 2 weeks ago. They are not superhot but quite flavoursome. Will probably go well with mexican.

I was out of honey which I normally use to sweeten the sour a bit so I thought I might give the tandoori a beery twist with some malt extract

Serving splash in my haste to get noshed up

I have been eating curry every night for about 3 months so I wonder why I don't smell like an Indian?

Or maybe I do.

[malmomike77]

I have been eating curry every night for about 3 months so I wonder why I don't smell like an Indian?

because none of those are Indian curries

[Looper]

^How so Mike?

I hope getting my ginger and garlic out of jar does not pejorate my punjabi pedigree?

[malmomike77]

^How so Mike?

it jars on me

[malmomike77]

The house is full of the smell of my curry base. 3 large onions through the food processor, fried off with 2 inches of ginger and a bulb of garlic pounded down add 3/4 a tablespoon of lo salt and ground pepper. Add me powders Inc hot madras which ain't hot and kashmir Bassar mix which is 60% chili 3 tablespoons I total snd then mustard seeds and dried herbs. All done and ready for 1 Kg of large diced mutton, rehydrate green lentils and beans for 6 hours overnight and a traditional Easter Sunday lunch.



Managed to splash some in my eye, I can attest to the level of chili.

[Joe 90]

Looking good , a proper ring stinger in the making.

Why mutton though?

I would have opted for lamb over Easter and not because its so effing cheap at the moment.

[Looper]

My latest twist in the curry procedure is a streamlining optimisation to cut down on the already minimal prep time. Measure out your protein and your flour and put them in the blender along with one of the tins of coconut cream

Whisk and add to the curry as it cooks.

The proteinisation and thickening always turn out to be time consuming hurdles right at the end due to the difficulty in getting them to mix and dissolve. But this top tip cuts a knife through that last gasp.

[Joe 90]

Top tip!

[cyrille]

For anyone looking to put flour in their curries.

Which........oh, never mind.