Dnk Posted September 15, 2020 Author Share Posted September 15, 2020 Can we have a rate my plate flaming of those pictures lol Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 10, 2020 Author Share Posted November 10, 2020 (edited) Will be making a Chicken Madras tonight Edited November 10, 2020 by Dnk (see edit history) Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 11, 2020 Author Share Posted November 11, 2020 (edited) Came out nice even though i'm not using the correct pan, the hot Kashmiri chilli really hits the spot Edited November 11, 2020 by Dnk (see edit history) Quote Link to comment Share on other sites More sharing options...
Frank Bullitt Posted November 11, 2020 Share Posted November 11, 2020 Looks like you are having fun. Now you need to start growing your own garlic, shallots, chilli and ginger. Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 12, 2020 Author Share Posted November 12, 2020 (edited) 17 hours ago, Frank Bullitt said: Looks like you are having fun. Now you need to start growing your own garlic, shallots, chilli and ginger. I do enjoy it and grow my own coriander but wont be messing around with growing other stuff to be honest Edited November 12, 2020 by Dnk (see edit history) Quote Link to comment Share on other sites More sharing options...
Frank Bullitt Posted November 13, 2020 Share Posted November 13, 2020 That’s a shame Dunk, it really does make a difference and they are very easy to grow. But as long as you happy doing what you are that is all that counts. I have always wanted a Tandoor oven but wouldn’t use it enough to justify the cost or storage. Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 13, 2020 Author Share Posted November 13, 2020 10 minutes ago, Frank Bullitt said: That’s a shame Dunk, it really does make a difference and they are very easy to grow. But as long as you happy doing what you are that is all that counts. I have always wanted a Tandoor oven but wouldn’t use it enough to justify the cost or storage. I really doubt i'd taste the difference, i have a great local farm shop and their veg etc is very fresh I'm def not serious enough to bother with a Tandoor Quote Link to comment Share on other sites More sharing options...
Pete Posted November 14, 2020 Share Posted November 14, 2020 One of my devs is big into making curry's. He gave me some frozen "base" which is then used to make loads of different curry's. I did this one and it was gorgeous. Notes: Double everything. The recipe is a single portion which feeds 1. Only things not to scale up exactly double are salt, and possibly the peppercorns. Tomato paste is 1 parts tomato puree to 3 parts water (mix it and it should be rather thin). For the base, dilute with 300ml of water 2 Quote Link to comment Share on other sites More sharing options...
Pete Posted November 14, 2020 Share Posted November 14, 2020 He recommended this book to me which I think this was from https://mistyricardo.com Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 14, 2020 Author Share Posted November 14, 2020 7 minutes ago, Pete said: He recommended this book to me which I think this was from https://mistyricardo.com Yes i've seen Misty Ricardo's books, plenty use his recipes and swear by them. Your Kalimirch looks great, i need to invest in an aluminium pan so i can get more flavor as i can't caramalise it in my non stick wok Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 14, 2020 Author Share Posted November 14, 2020 (edited) I did another Thai curry last night, a king prawn Massaman and it was very nice, i shall be making that again Edited November 14, 2020 by Dnk (see edit history) Quote Link to comment Share on other sites More sharing options...
Pete Posted November 14, 2020 Share Posted November 14, 2020 3 hours ago, Dnk said: Yes i've seen Misty Ricardo's books, plenty use his recipes and swear by them. Your Kalimirch looks great, i need to invest in an aluminium pan so i can get more flavor as i can't caramalise it in my non stick wok Steel pan is ESSENTIAL. You simply cannot get the on the edge of burned caramelised stickiness you need which adds so much flavour to the dish with a non stick pan. Quote Link to comment Share on other sites More sharing options...
Pete Posted November 14, 2020 Share Posted November 14, 2020 2 hours ago, Dnk said: I did another Thai curry last night, a king prawn Massaman and it was very nice, i shall be making that again Sounds delicious. Quote Link to comment Share on other sites More sharing options...
Frank Bullitt Posted November 16, 2020 Share Posted November 16, 2020 On 11/14/2020 at 11:07 AM, Dnk said: I did another Thai curry last night, a king prawn Massaman and it was very nice, i shall be making that again Where are the photos, this thread is useless without photos and it’s making me hungry. Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 16, 2020 Author Share Posted November 16, 2020 1 minute ago, Frank Bullitt said: Where are the photos, this thread is useless without photos and it’s making me hungry. Sorry i'll pop up a few 1 Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 16, 2020 Author Share Posted November 16, 2020 Forgot to add the fresh coriander i'm growing 1 Quote Link to comment Share on other sites More sharing options...
Frank Bullitt Posted November 16, 2020 Share Posted November 16, 2020 Looks lovely! When cooking Thai do you start from scratch each time or do you use a pre-made base/paste to get you going quicker? Similar to the Indian. Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 16, 2020 Author Share Posted November 16, 2020 4 minutes ago, Frank Bullitt said: Looks lovely! When cooking Thai do you start from scratch each time or do you use a pre-made base/paste to get you going quicker? Similar to the Indian. The first Thai i did was the Blue Dragon Green 3 step which i used to get an idea of the flavours, then use their paste and adjust as you go, doesn't get any quicker and you dont need to caramalise anything, saying that i'm getting decent results in my non stick wok when doing the Indian/Bangladesh numbers If you want silly easy the Blue Dragon works really well i think, just add veg or meat or fish and it works a treat Quote Link to comment Share on other sites More sharing options...
Frank Bullitt Posted November 16, 2020 Share Posted November 16, 2020 3 minutes ago, Dnk said: The first Thai i did was the Blue Dragon Green 3 step which i used to get an idea of the flavours, then use their paste and adjust as you go, doesn't get any quicker and you dont need to caramalise anything, saying that i'm getting decent results in my non stick wok when doing the Indian/Bangladesh numbers If you want silly easy the Blue Dragon works really well i think, just add veg or meat or fish and it works a treat Apologies Dunk, I should have been more clear. I make everything from scratch and have a base already made up to cut down on prep time. I do this when cooking Indian and I have tried the same with Thai, specifically a Yellow and Red but find this really changes the flavour. It’s becomes deeper which is nice but it is not as fresh tasting. I wondered if you found the same or if you knew of any cheats to keep the freshness, other than starting from scratch each time. Quote Link to comment Share on other sites More sharing options...
Dnk Posted November 16, 2020 Author Share Posted November 16, 2020 No mate i've not started from scratch with a Thai yet Quote Link to comment Share on other sites More sharing options...
Dnk Posted January 26, 2021 Author Share Posted January 26, 2021 Thought I'd post up last nights dinner, turned out very nicely but my Coriander chutney went in the bin, i don't think the dish needed it to be honest Tandoori Masala Sea Bass, Masala mash, Shiitaki mushrooms and Kachumber salad Quote Link to comment Share on other sites More sharing options...
mattdavies Posted January 26, 2021 Share Posted January 26, 2021 I am really enjoying reading this thread, and if nothing else it has inspired me to try different types of cooking. Incidently I enjoy the reduced section of the supermarket to try different meats and fish etc. 1 Quote Link to comment Share on other sites More sharing options...
Dnk Posted January 26, 2021 Author Share Posted January 26, 2021 18 minutes ago, mattdavies said: I am really enjoying reading this thread, and if nothing else it has inspired me to try different types of cooking. Incidently I enjoy the reduced section of the supermarket to try different meats and fish etc. I'm enjoying creating my own curries and given me a bit of a hobby to do whilst in lockdown Quote Link to comment Share on other sites More sharing options...
Frank Bullitt Posted January 26, 2021 Share Posted January 26, 2021 Hopefully none of your neighbours cats start go missing. Apologies, that is Chinese cooking. This is Indian, carry on Bit late but happy new year dunk. 1 Quote Link to comment Share on other sites More sharing options...
Dnk Posted January 26, 2021 Author Share Posted January 26, 2021 6 minutes ago, Frank Bullitt said: Hopefully none of your neighbours cats start go missing. Apologies, that is Chinese cooking. This is Indian, carry on Bit late but happy new year dunk. Lol, Happy New Year to you too mate, lets hope it gets better Quote Link to comment Share on other sites More sharing options...
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