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Lets Talk Curry / Re: Spice blends and very nice tins

« Last post by livo on April 11, 2024, 10:04 PM »

Thanks Rob. I'll set to work on a homemade version of the Malabar for my next fish curry. It looks pretty close to what I expected.

Lets Talk Curry / Re: Spice blends and very nice tins

« Last post by Robbo141 on April 10, 2024, 11:59 PM »

I mainly do my curries outdoors on the grill because the spatter is a pain to clean up. I just give my stainless grill a good clean at the end of each season before storing in the garage.
Interestingly, we tried cooking a steak one winter and the propane turned to liquid in the feed hose. Gets chilly in Chicago.

Excuse the image size, was trying to get good focus on very small text

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Green label Malabar for shrimp, fish, cabbage, cauliflower, potatoes, spinach

Orange Bharuch for daal and roasted veg.

Red Kashmiri for rice, cream or yoghurt dishes, chicken and lamb kebabs

All will be tried as soon as I get back from Japan at the end of the month.

Robbo

Lets Talk Curry / Re: Spice blends and very nice tins

« Last post by Kashmiri Bob on April 08, 2024, 02:39 PM »

Quote from: Robbo141 on April 06, 2024, 03:08 PM

Spring is here and almost time to get the grill out from storage so I can curry it up outdoors.

Robbo

I think we are about due for some decent weather here too Robbo. BBQ time. I have a standard Webber bowl type. It's too large for my needs and its legs have rusted; a wheel has also disappeared. Saw a YouTube recently of someone in the US restoring a rusty vintage Lodge Sportsman Hibatchi charcoal BBQ. He said his wife picked it up somewhere for next to nothing. Came up a treat after a few days in vinegar and re-seasoning. I thought will keep an eye out for one of these. There is actually one on eBay just now. £166.49 (or best offer) plus £127.16 postage, plus taxes. I will have to wait a bit longer. In the meantime I have bought a cheap and nasty table top effort that is just about one up on a disposable. It will do for now

Rob

Sure I have seen those tins over here somewhere. I think it was in Lidl. Not the same brand. Recall I bought some kind of lemon seasoning/rub in one. I should have kept the tin.

Lets Talk Curry / Re: Spice blends and very nice tins

« Last post by livo on April 08, 2024, 12:15 AM »

Do the tin's labels list ingredients Rob? I'd be interested to see the list of spices in the Malabar Masala.

I've recently been experimenting with Malabar (Kerala style) fish curry lately. Pretty basic stuff with only a few spices and quick easy preparation. Turmeric, salt, mustard seed, fenugreek seed, coriander powder, chilli powder, curry leaves.

I imagine that masala might go well in Nisa Homey's Malabar Chicken Spring Rolls as well. I've made these a few times and the family always enjoy them. Next time I do it I'll use frozen spring roll wrappers instead of the dosa though.

Lets Talk Curry / Re: Spice blends and very nice tins

« Last post by bhamcurry on April 06, 2024, 04:53 PM »

those are indeed pretty containers!

Lets Talk Curry / Spice blends and very nice tins

« Last post by Robbo141 on April 06, 2024, 03:08 PM »

The missis picked this set up for me. She’s nice that way.

Bonus feature to the chance of trying new masalas though, these little tins have 2 lids and the internal one has a very satisfying snap when pushed into place. A great airtight fit and perfect for re-use.

I just made a fresh batch of garam masala from the Dishoom cookbook and mix powder I think I got from this site. Works very well with my instant pot pressure cooked base.

8 coriander
7 turmeric
5 cumin
4 curry powder

Spring is here and almost time to get the grill out from storage so I can curry it up outdoors.

Robbo

Pictures of Your Curries / Re: Special Beef Karahi

« Last post by Kashmiri Bob on April 04, 2024, 12:39 PM »

Had 2 x 400 g Asda Essentials braising steak (yellow sticker) so another Beef karahi was on the cards. Pressure cooked this time. Loads of garlic. Mumtaz basaar. Portioned some for a couple of curries (pictured) and froze down the rest. Decent curry. No onions again, but treated myself to a complementary little pot of spring onion garnish. This garnish is also nice with some sliced green chilli (bullet) included.

Used most of it but there is enough left for tonight and tomorrow. Have made a fresh mushroom/garlic pre-cook and will add some of this. Next for me is several batches of MDB MKI base gravy. Had a mare getting hold of Asian bay leaves, but got some now, so we're off. Balti fest!

Rob

Lets Talk Curry / Re: In at least one restaurant, all lamb curries are made with lamb tikka

« Last post by Kashmiri Bob on April 03, 2024, 01:56 PM »

I am sure I made Beef tikka once. Or did I? My memory is going!

Rob

Pictures of Your Curries / Re: Paneer starters

« Last post by Kashmiri Bob on April 03, 2024, 01:52 PM »

Butter paneer

Very nice. Next time I will blitz and sieve the sauce.

Rob

Lets Talk Curry / Re: BIR supplies

« Last post by Kashmiri Bob on April 03, 2024, 01:49 PM »

More stuff. Saw these dinky bowls online and thought, perfect. Not cheap but feel good quality. A good fit on my pan warmer so stocked up on tea lights. Decided Phil was right on the battleship grey colour, so I have now changed to Black Ash. Looks the business I can tell you. Still contemporary styling and will match my occasional burned-beyond-recognition kebab offerings. The jar (on top of the candles) is just an empty Laziza one, to put things in. The red top sets it off nicely. Very BIR.

Rob

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