Ruby Night

[Jonty]

Had a curry night the other evening.  I really like the British Indian Restaurant (BIR) method of cooking curries.  Not authentic traditional per se , but replicas of what you’d get in a curry house or takeaway.  Loads of curries can be made using the same base ‘gravy’ a mildly spiced sauce made of veggies, spices and plenty of coriander.  You cook your meat/ingredients, add some gravy and then your spices to suit whatever curry you’re making.  We had chicken tikka masala, lamb dopiaza and a king prawn balti.  I’d like to I’d made the naans but these came courtesy of Booths supermarket.  It’s a really enjoyable way of cooking curries, I make the gravy in big batches and freeze it in 1 serving portions - with the gravy you can literally make a pukka curry in 15 minutes.

Edited September 30, 2023 by Jonty

[Mr grumpy]

Now that does look good 

[Scully]

Looks great! 

[JohnfromUK]

Looks very good.  I have used the "Misty Ricardo" recipe books which use a similar 'base gravy' and additions approach.  It works well and makes nice food.  Like you, I make a big batch of the base gravy and what I do is divide it into portions, freeze them in silicone rubber trays into solid frozen 'bricks', then peel out of the tray and vac-pack the bricks.  It keeps very well in the freezer like this and uses less space.

I also use a similar technique with chicken tikka bits (make a marinade, marinade chicken pieces, cook and freeze in vac-packs in portion sizes, so I also have ready 'tikka'd' chicken to use).  Like the gravy, the marinated and cooked chicken pieces are a 'base' ingredient.

[ditchman]

nice change ...........looks really good 

[JKD]

Brilliant,,,, looks great 👍😃

[yates]

Can only echo all previous posts. Looks really good

[harrycatcat1]

On 30/09/2023 at 08:52, Mr grumpy said:

Now that does look good 

You took the words right out of my mouth, it all looks deeeeeeeelicious 😋😋😋😋😋😋😋