I messed up

arkonite_babe · 19 September 2005 at 10:12PM

I made C_Q's curry tonight. But one fatal mistake, I decide to halve the recipe as I don't have a lot of space in the freezer to save the remaining paste. I halved all the ingredients except for the tomatoes. It's now very tomatoish, still tastes ok, but I'm wondering what else I can add to make it less so. Any ideas anyone????

Sorry curry queen I'm hopeless!

ChocClare · 19 September 2005 at 10:42PM

Does it matter? You're not going to use the sauce on its own, there's going to be meat and/or veg in there to disperse the tomatoes a bit! You might add cream, yoghurt, almonds, fresh coriander to the finished dish, for example, and C-Q's sauce will just be the marvellous background it's supposed to be! Failing that (and not particularly OS, I have to admit), you could always nip to your nearest Indian supermarket and buy a jar of ginger and garlic and just add a bit of that in. We inherited a jar of the stuff from my late father-in-law (born and bred in Pune) and I wouldn't be without it now!

Curry_Queen · 19 September 2005 at 11:51PM

arkonite_babe wrote:

I made C_Q's curry tonight. But one fatal mistake, I decide to halve the recipe as I don't have a lot of space in the freezer to save the remaining paste. I halved all the ingredients except for the tomatoes. It's now very tomatoish, still tastes ok, but I'm wondering what else I can add to make it less so. Any ideas anyone????

Sorry curry queen I'm hopeless!

No, you're not at all!!!!

It's not a disaster so don't worry and I do actually have something in mind which ties in with what I've been trying out today, if you don't mind being a bit of a guinea-pig that is

:rotfl:

I'll PM you tomorrow hun as I still have a few adjustments to make to the recipe, as I'm not letting the rest of them in on it yet till I've got it right

Kippsy · 19 September 2005 at 11:54PM

CQ can I come and be your guinea pig!!.... am dribbling about curry... fingers crossed I might be able to have one in month or two!!!!

Will reveal on Friday, if I have good news!

edited to say: oooooh that sounds ominous! Promise it isn't but I might get rid of me gallstones and then I can eat all sorts of artery clogging fun again!!

Curry_Queen · 20 September 2005 at 9:14AM

Kippsy wrote:

CQ can I come and be your guinea pig!!.... am dribbling about curry... fingers crossed I might be able to have one in month or two!!!!

Will reveal on Friday, if I have good news!

edited to say: oooooh that sounds ominous! Promise it isn't but I might get rid of me gallstones and then I can eat all sorts of artery clogging fun again!!

Ooooh I hope all goes well for you on Friday then! Fingers crossed and all that

I'd hate not being able to eat spicy foods, especially curries!!! :eek:

Curry_Queen · 20 September 2005 at 1:38PM

Ok, for the benefit of arkonite_babe, and anyone else who fancies being a guinea-pig, I'm going to post my new recipe here and see what you all think of it

I've just run out of some vital spices and need to put in an order online so I can't move any further forward with it myself until next week at the earliest now, and I know there's quite a few of you (judging by my inbox!) chomping at the bit to try something new

Arkonite_babe: as your base sauce is already very tomatoey when you come to make the actual curry leave out the tomato puree, or maybe just try adding a teaspoon or something, depending how tomatoey it is, and see how it goes

Murgh Makhani (Butter Chicken)

This is a popular North Indian dish which I've adapted to make use of the base curry sauce, and although it's still in the experimental stages I think it tastes pretty good so far and I'm sure those of you who like British take-away type currys will enjoy it! (Authentic Indian cooking is much different!) It's a medium spicy curry, not very dissimilar to the tikka masala type curries, but much richer! ... obviously you can adjust the amount of chilli powder to suit, depending on whether you want it milder or hotter

Ingredients:

450g raw chicken, diced

Marinade
150ml plain yoghurt (sm carton)
11/2 tbsp tandoori paste/powder
2 tbsp lime juice, freshly squeezed
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp ground cumin
1/2 tsp salt

Curry
75g *ghee or unsalted butter
425ml curry sauce base
2 tbsp tomato puree
50g ground almonds
1 tsp chilli powder
1 tsp garam masala
1/2 tsp salt
100ml single cream
2 tbsp freshly chopped coriander

Method:

Mix together all the ingredients for the marinade. Put in the chicken pieces and leave in the fridge for several hours, preferably overnight - the longer the better, and can safely be kept for 2-3 days.

~

The chicken can then be cooked one of two ways depending on preference (although I recommend the oven/grill method as this recipe is extremely high in calories as it is! :eek: )

Either heat up 3-4 tbsp oil and fry the chicken for around 10 mins then set aside, discarding the oil, or place on a rack in the oven or grill and cook on a high heat for 15 or so mins, turning over half way, until cooked through.

~

In a large deep pan (karahi or wok) melt the ghee (or butter) and add the base sauce along with the tomato puree, almonds, chilli, garam masala and salt. Cook on a fairly high heat until the sauce begins to thicken.

Add the pieces of chicken along with the cream and simmer for around 10 mins until chicken is heated through.

Add the chopped coriander and serve with naan bread and/or rice.

~

*ghee is just clarified butter which has had all the impurities removed so it can be used at a higher temperture without burning. You can make it yourself, although I've forgotten exactly how but if anyone wants to try it I'll look it up and post back.

A tip on buying/using spices:

You'll notice in the recipe, in particular the marinade, that I've written ground spices. Now you can buy the spices ready ground but unless you plan on using them up within a month or so they can start to lose their flavour/potency and spoil the end result of your dish. I always recommend buying whole spices where you can grind them yourself as needed, either in a pestle and mortar or a small electric blender like those you get for doing coffee beans.

If anyone has any problems obtaining any of these spices let me know and I'll give you some online sources (I use a couple of different ones depending on quantities I'm buying and the prices they're currently charging, especially P&P!) but for those of you lucky enough to have an ethnic grocer nearby then you can get everything you need in there

PS - Squeaky - I know I should have put this in the recipe board thread for indexing, but I'm not 100% certain yet that I might not change some of it, depending on the feedback I get from people trying it or when I've played around with it some more next week. When I'm 100% happy with it I'll link this post to my main curry recipe post so you don't need to worry about it

And yes, I DO want feedback from anyone who tries it

... Good or Bad - suggestions very welcome! :j

Edit: Just a thought, but if anyone out there is familiar with or has cooked the authentic version of this, and wants to give this one a go, then I'd love to hear your opinions on how you think it compares

squeaky · 20 September 2005 at 1:58PM

Curry_Queen wrote:

PS - Squeaky - I know I should have put this in the recipe board thread for indexing, but I'm not 100% certain yet that I might not change some of it, depending on the feedback I get from people trying it or when I've played around with it some more next week. When I'm 100% happy with it I'll link this post to my main curry recipe post so you don't need to worry about it

I know pet. You're very good at adding recipes to our collection and I know this will show up there when perfected.

For everyone's benefit:-

The Recipe Collection really is a good place to post recipes. Thousands of people have read it whereas if a recipe is in a smaller (esp. non-cooking) thread it might be seen by only a few tens of people.

By and large if a whole thread is about some foodstuff, such as "What do I do with tomatoes?" then it's going to be filled with differing recipes and will (eventually) show up in the Cooking section of the MEGA Index.

If a thread is about "how do I clean pasta off my shoes" and wanders off to generate the recipe that was dumped on the shoes - it's that recipe that is likely to get lost in the background.

I try to ask people now and then to add a recipe to our collection but it's a very fine line between reminders and being a pain

So there!

Thank you C_Q... I'll get me coat...

Curry_Queen · 20 September 2005 at 2:04PM

squeaky wrote:

I know pet. You're very good at adding recipes to our collection and I know this will show up there when perfected.

Awwww thanks for understanding *hugs* ... I just didn't want to unleash it on the world yet until I'm 100% happy with it, so just wanted to test the waters with it, so to speak, amongst our curry lovers here

arkonite_babe · 20 September 2005 at 3:14PM

Thankyou thankyou thankyou!! I'm working later on so will pm you and let you know what transpires of me being guinea pig!!!!

if you haven't seen a post by me on here by Friday, be afraid be very afraid!!

Curry_Queen · 20 September 2005 at 4:21PM

arkonite_babe wrote:

Thankyou thankyou thankyou!! I'm working later on so will pm you and let you know what transpires of me being guinea pig!!!!

if you haven't seen a post by me on here by Friday, be afraid be very afraid!!

:rotfl:

As if I'd try and poison you

And anyway, me and DS are still alive and kicking today

It's when I start slipping in the arsenic you gotta worry, which just reminds me, which poison is it that has a taste of almonds? :rotfl:

I always remember a really old film, B&W I think, where someone cooked almond cookies to hide the taste of the poison before chucking the dead bodies through a hatch in the floor :eek:

squeaky · 20 September 2005 at 4:52PM

Curry_Queen wrote:

It's when I start slipping in the arsenic you gotta worry, which just reminds me, which poison is it that has a taste of almonds? :rotfl:

It's cyanide that smells of almonds

PLEASE READ BEFORE POSTING

I messed up

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