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. 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+'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 was amazing....perfect...superb....

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

Monday, 27 April 2015

Kashmiri Lamb Stew

Madhur - Queen of Curries

Bough some Kashmiri Chillis - so what's a man to do?

A beautiful deep sauce

And after much braising

Monday, 23 March 2015

Chicken with Lemon and Ginger Sauce

Got this book off Dad. Its been on his bookshelf for years, and I've only just released how good it is

Fresh Ginger, and Chinese Black Fungus make up the core

A lovely unctuous sauce

Pretty good - not stunning though

Saturday, 31 January 2015


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