BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 I do like blanched and puréed spinach in a curry. Adds a cool colour too. Link to comment Share on other sites More sharing options...
Shillzz Posted August 2, 2011 Share Posted August 2, 2011 Seems to work quite well with 'oily' dishes. It ends up being a dish without much sauce which also avoids being at all dry. This is the book, and is an absolute winner. Link to comment Share on other sites More sharing options...
BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 I own it :nod: Link to comment Share on other sites More sharing options...
b6bloke Posted August 2, 2011 Share Posted August 2, 2011 Made a Spinach and Chicken Curry from one of Madhur Jaffrey's books last night. Really simple, but really nice. If anyone's interested: 2 Onions 6 Cloves of Garlic 5cm piece of Ginger Tblsp Paprika Tspn Hot Cayenne Pepper Put into blender and make into paste. 5tblsp oil 5cm stick of cinnamon 8 cardamon pods Sizzle about for a bit. Seal some well seasoned chicken thighs, remove and keep warm. Introduce paste into spiced oil, fry for a couple of minutes. Add a packet of Spinach & a tsp of salt and continue to fry. Re introduct Chicken and 120ml of Water. Cover and simmer for half an hour. Perfecto. Black or Green Cardamon pods? Link to comment Share on other sites More sharing options...
BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 I find that the black ones tend to be specified as black, whereas the greens can often just be described as cardamoms. Link to comment Share on other sites More sharing options...
b6bloke Posted August 2, 2011 Share Posted August 2, 2011 Guys you have to try this Brownie recipe as it is the most amazing thing I have baked! This brownie will get you laid!!!!! Made a batch for my girlfriend and she took some for her mates when they went away the weekend and I am well loved!!! 185g unsalted butter 185g best dark chocolate 85g plain flour 40g cocoa powder 50g white chocolate 50g milk chocolate 3 large eggs 275g golden caster sugar Method Link to comment Share on other sites More sharing options...
gilbertoAVFC Posted August 2, 2011 Share Posted August 2, 2011 Only just discovered this thread... boy have I missed out Link to comment Share on other sites More sharing options...
b6bloke Posted August 2, 2011 Share Posted August 2, 2011 I find that the black ones tend to be specified as black, whereas the greens can often just be described as cardamoms. Cheers and I have just ordered that book! Link to comment Share on other sites More sharing options...
Shillzz Posted August 2, 2011 Share Posted August 2, 2011 B6Bloke Pretty sure it just said Cardamon pods, so just used green ones, as BOF says. Link to comment Share on other sites More sharing options...
BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 I've found Madhur Jaffrey's book to be particularly good for starters, soups & novelty stuff (like spicy popcorn for example). Whereas Camellia Panjabi's 50 Greatest curries is the business for main courses. Link to comment Share on other sites More sharing options...
BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 Actually come to think of it, you bought Panjabi's book on my recommendation in February b6. How are you getting on with it? Link to comment Share on other sites More sharing options...
Shillzz Posted August 2, 2011 Share Posted August 2, 2011 I've found Madhur Jaffrey's book to be particularly good for starters, soups & novelty stuff (like spicy popcorn for example). Whereas Camellia Panjabi's 50 Greatest curries is the business for main courses. Not actually tried any of the starter type things, but probably should do. I actually have Camellia Panjabi's 50 greatest curries book (one of the newer editions), it was bought for me as a present, but have never really used it that much. I tried the one recipe for Vindaloo and it ended up being quite watery, so it went to the back of the cupboard. Link to comment Share on other sites More sharing options...
BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 Try the garlic & prawn starter in Jaffrey's book. Absolutely gorgeous and takes minutes. Link to comment Share on other sites More sharing options...
Shillzz Posted August 2, 2011 Share Posted August 2, 2011 Next time Tescos have some fairly decent looking Prawns, I'll get on to that one. Link to comment Share on other sites More sharing options...
GarethRDR Posted August 2, 2011 Share Posted August 2, 2011 Try the garlic & prawn starter in Jaffrey's book. Absolutely gorgeous and takes minutes. Tell me more. Link to comment Share on other sites More sharing options...
BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 Here you go. Link to comment Share on other sites More sharing options...
GarethRDR Posted August 2, 2011 Share Posted August 2, 2011 *drool* I need a bigger kitchen. Link to comment Share on other sites More sharing options...
BOF Posted August 2, 2011 Moderator Share Posted August 2, 2011 The work is in grating the tomato and that doesn't take long. It's more messy than it is labour-intensive. But as I say, it cooks in minutes and is gorgeous (I go for more prawns than the recipe suggests ). Link to comment Share on other sites More sharing options...
Shillzz Posted August 2, 2011 Share Posted August 2, 2011 This is what I like about that Madhur Jaffrey book, only a handfull of different ground spices are used throughout the book, which makes the dishes a bit more affordable. Cayenne pepper tends to appear in a lot of her recipes. The main issue i'd level at "Camellia Panjabi's 50 Greatest curries" is the sheer number of ingredients required for a lot of the curries. By no means criticising the authenticity or quality of the meals, but building a large collection of ground spices can be quite expensive, and the idea of forking out £3 on mace, is probably a bridge too far. Link to comment Share on other sites More sharing options...
Lombardo Posted August 2, 2011 Share Posted August 2, 2011 How thin does the grated tomato have to be Brian? Put them through a blender? Link to comment Share on other sites More sharing options...
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