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Messages - Kashmiri Bob

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1
Lets Talk Curry / Re: Spice blends and very nice tins
« 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.

2
Pictures of Your Curries / Re: Special Beef Karahi
« 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

3
Lets Talk Curry / Re: In at least one restaurant, all lamb curries are made with lamb tikka
« on: April 03, 2024, 01:56 PM »
I am sure I made Beef tikka once.  Or did I?  My memory is going! :)

Rob

4
Pictures of Your Curries / Re: Paneer starters
« on: April 03, 2024, 01:52 PM »
Butter paneer





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

Rob

5
Lets Talk Curry / Re: BIR supplies
« 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   

6
Storage / Re: Base gravy freezer storage: reusable silicone bags
« on: April 03, 2024, 01:32 PM »
I have given up on these bags.  Not seeing much in the way of space saving.  Also, you need at least one big hand (shovel size) to keep the bag open whilst pouring base gravy into them.  Often involves some mess.  The most irritating thing, however, is that after washing it is impossible to dry them properly.  The silicone seems even more porous than plastic.  They should come with a bath towel and a hair dryer.  They will still come in handy for some things, so I won't throw them away.  Going back to Tupperware style tubs for the gravy.  Found some nice ones with tight fitting lids at a local shop.  Under 2£ each and made in the UK (of all places).

Rob     

7
Pictures of Your Curries / Paneer starters
« on: March 25, 2024, 11:21 AM »
Paneer (Asda's own) shallow fried in ghee butter.





Made quite a few starters but this is my favourite so far.


Cobbled together a sort of Manchurian style sauce, with spring onion, finely chopped garlic and ginger, sliced red chilli, Maggi Hot & Sweet, soya sauce, Kashmiri chili powder, lime juice, a little Jalpur GM and MSG.









A really nice and relatively quick/inexpensive starter.  The curly garnish on the right is sliced spring onion soaked in ice-cold water for about 20 minutes.

Seems to be a lot of recipes for paneer involving a batter.  Not so sure about this for me from a carb content perspective, although apparently paneer and coconut go well together, so this is perhaps an option.  Would change the sauce though.  Thinking wild garlic instead.  The first chance I get will go for a little forage.  I have seen a wild garlic sauce recipe where the chef uses equal amounts of wild garlic and parsley.  The wild garlic for flavour and the parsley for colour.  I am thinking wild garlic/coriander.

Another one I want to try is Butter Paneer.

Rob


8
Lets Talk Curry / Re: BIR supplies
« on: March 11, 2024, 03:32 PM »
Quote from: livo on March 07, 2024, 08:41 PM
I like the Laziza products usually, but just the other day I decided to use a packet mix from my pantry. It was terrible. Quorma.  After following the instruction on the box the dish was awful to the point of going in the bin. A quick look at the ingredients list told the story. Number 1 Salt, number 2 chilli.  Nothing else had any input.  It was salt chicken with way too much chilli. Terrible stuff and I had bought 2 boxes, so 4 packets.

Not good.  I hope you only made one of your scaled-down portions livo.

Rob

9
Lets Talk Curry / Re: BIR supplies
« on: March 11, 2024, 03:25 PM »
Got myself a nice cast iron Lodge pan.  Plan to use it mainly for finishing off home-made kebabs.





Mr Naga Gold.  New extra hot version with the naga content upped to 95 %.  Not tried it yet.





Rob

10
Pictures of Your Curries / Re: Starters, curry and a Christmas fail using sprouts
« on: March 07, 2024, 02:10 PM »
Quote from: Onions on February 23, 2024, 05:36 PM
What happened to the mysterious sprouts, Bob? Even your magic hands unable to save them?!  :omg: :wink:

Think I lost the plot with the spicing.  But the main issue was remembering why many people consider sprouts as being the work of the devil.  Thought I was going to blast-off.

Rob

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