Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: foureyes1941 on August 26, 2018, 08:33 AM
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I have been watching this excellent programme on television then watching it again on iPlayer to jot down some of the receipes that I found interesting. One was Beef Shatkora and the other one was Bengali style Rohu curry. I then searched online and found two recipes that looked interesting and so if anyone else is interested am copying them online here.
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Beef shatkora curry from Rick Stein's Far Eastern Odyssey
Ingredients (serves 6)
1.5kg blade steak cut into 3cm pieces
50ml vegetable oil (the recipe said 150ml which seemed a lot to me, so I reduced the amount)
10 cloves
3 pieces of cinnamon
10 green cardamom pods
225g onions, finely sliced
35g garlic, crushed
50g peeled ginger, finely grated
1 teaspoon turmeric powder
5 teaspoons chilli powder
4 teaspoons freshly ground cumin seeds
4 teaspoons freshly ground coriander seeds
2 teaspoons of salt
3 tablespoons tomato ketchup
100g ghee (I added a couple of tablespoons of vegetable oil instead as I don
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I have the Lamb Masala Recipe on the stove as I write and a kilo of ox cheek in the fridge for the Beef Shatkora tomorrow. Couldn
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I have the Lamb Masala Recipe on the stove as I write and a kilo of ox cheek in the fridge for the Beef Shatkora tomorrow. Couldn
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Thanks Phil, I
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Most of the recipes from this series are published by the BBC. Here is the link:
https://www.bbc.com/food/programmes/p06f2frm
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Thank you for the link, I didn't realise that they had put one out, there was me doing a rerun of the programme on iplayer and scribbling the .recipe down then searching for one similar on the internet.
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Most of the recipes from this series are published by the BBC. Here (https://www.bbc.com/food/programmes/p06f2frm)is the link:.
Very helpful indeed, Swandro
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Thanks Swandro. Nice to have the written recipes to dishes on shows
Regards Pap rika.
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Shatkora dishes have been on BIR menus and sold to the public for at least 30 years.
It has a unique citrus taste and cannot be substituted by any other citrus rind.
If Shatkora is not available to you, just jog along and cook something else, as you
will NOT recreate the unique flavour.of the dish.
http://www.curry-recipes.co.uk/curry/index.php?topic=11340.msg86225#msg86225
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I couldn
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Please remove or ignore this post. I hit the "Modify" button in my post above but it did a recursive quote instead and I didn't realise.
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Here is another link back to a very early thread from 2008 on Basaar.
http://www.curry-recipes.co.uk/curry/index.php?topic=2421.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2421.0)
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I have been watching this excellent programme on television then watching it again on iPlayer to jot down some of the receipes that I found interesting. One was Beef Shatkora and the other one was Bengali style Rohu curry. I then searched online and found two recipes that looked interesting and so if anyone else is interested am copying them online here.
Has anyone actually tried any of these recipes yet?
Regards
Mick
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I have been watching this excellent programme on television then watching it again on iPlayer to jot down some of the receipes that I found interesting. One was Beef Shatkora and the other one was Bengali style Rohu curry. I then searched online and found two recipes that looked interesting and so if anyone else is interested am copying them online here.
Has anyone actually tried any of these recipes yet?
Regards
Mick
I have tried a few of them including the Sheek kebabs, tasted great but I found the mixture to be a lot looser than other recipes, the lamb masala we have cooked twice, once with lamb on the bone and once with diced leg, both were very good, we really liked the beef shatkora cooked with orange rind so much that I will source shatkora to compare, I used ox cheeks instead of chuck.. I have cooked the okra curry twice as I use it as a side dish, this will be my go to okra recipe for some time I expect. Finally I made the goat curry but replaced the goat with mutton, that turned out very good. I have printed all these and the other recipes from the series and will likely work my way through most of them but some will definitely be cooked over and over again.
One thing I should mention is that I don
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I couldn
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I
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Used MANGAL Dhansak for years, never found a better blend.
But whats Dhansak got to do with this thread