Saturday, 28 November 2015

BIR Madras


Oh yes !

I think my cooking education is complete. I have mastered (with the aid of this excellent book) the ability to make a Madras that looks, smells, and tastes the same as the best Indian restaurant.

Now for me that is very significant. I am a curry addict. I swear if I had to only eat one type of cuisine for the rest of my life - it would have to be Indian. I do love to cook Indian from scratch, as other entries in this blog testify....but they are never the same as what you get from a good Cuzza. I know they are different, I know it's not traditional, but hey - I also know that I love them. Properly love them. I travel for work a lot, and sitting down in a small cuzza of an evening....just me, a Madras, a couple of pints and my Kindle, and I am a very very happy man.

Now - I can be that happy at home.

So...here we go. As we all know it's about the Curry Gravy.....




Which is a long slow cook of about 12 vegetables and spices - the bulk coming from onions



Which is then blended to a smooth paste



And the interesting bit - you double it with water...and then simmer for 1+ hour....it's amazing - it transforms it from something quite bland to a perfect gravy. You know it's ready when you get the red oil floating on the top.



Since is was a Madras....I also made the recommended tomato puree base...with the addition of Tandoori Masala and Ground Ginger





I also precooked (steamed) the chicken



So there we go - a mis-en-place for a Cuzza restaurant.




A quick fry of the base tomato sauce, garlic and ginger and some cumin, salt, chilli and curry powder.



Added the pre-cooked chicken and pots



And then you add teh gravy - and wow.....a perfect Madras. There she blows.....it was amazing....perfect...superb....



And - plenty of gravy for the freezer for the next one (which won't be long!)

Saturday, 31 January 2015

Maqluba

This is definitely in the 'experiment' category...



Now they look good....


This inspired the cook






Got to be good eh?


And it was



Saturday, 17 January 2015

Beer Battered Cod

Any meal that starts with a bottle of rebellion has got to be good eh?

And so the beer batter is made



Served with chip, home-made ketchup and...


My own pickles. Lovely.


Saturday, 10 January 2015

Goan spicy rice, chickpeas, mango, grilled aubergine, shredded chicken, crispy shallots and shaved coconut

An interesting little number from the Food and Travel magazine I've subscribed to.


Nicely spiced and then shredded chicken


Check out the shallots and coconut - gonna be good




Love a chickpea


Excellent - fresh and tasty