• September 16, 2019, 04:11 PM
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Messages - Stephen Lindsay

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There's lots of recipes on this site for perfectly adequate bases that will make excellent curries to rival your favourite takeaway. If there's ever such a thing as the ultimate base then I will convert to being a flat-earther.

If you make up some tandoori masala you can turn it into a tandoori paste one recipe at a time by adding some oil and water fr that recipe alone. If you want a full-blown recipe for making a couple of jar's worth, there are plenty around, It will involve cooking the spices, putting into a sterilised jar and topping off with some oil. Is it worth it to go to the length of doing all that?

Lets talk Curry / Good Curry in/near Bristol
« on: June 23, 2019, 10:22 PM »
Hi friends

I am heading down to Bristol in a couple of weeks and might be able to take in one or two restaurants - any tried and trusted pointers would be much appreciated.


Pictures of Your Curries / Re: Murgh Makhani
« on: June 10, 2019, 03:08 AM »
This is now my other half;s favourite dish, again a massive thank you to Stephen Lindsay for this recipe

Recipe here http://www.curry-recipes.co.uk/curry/index.php?topic=8087.msg71392#msg71392

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Cheers again UF! It's always good to get some feedback from members.

Pictures of Your Curries / Re: Chicken Bangla Garlic
« on: June 10, 2019, 03:06 AM »
I love this dish, a big thank you to Stephen Lindsay for this recipe

Recipe here http://www.curry-recipes.co.uk/curry/index.php?topic=11286.10

Image hosting by CR0.co.uk

Image hosting by CR0.co.uk

Image hosting by CR0.co.uk

Image hosting by CR0.co.uk

Cheers UF!

Just Joined? Introduce Yourself / Re: New member from TN
« on: June 07, 2019, 05:03 PM »
FĂ ilte bho Alba - welcome from Scotland.

Yes, I've tried a version of that which was preheating a marble chopping board in the oven on full heat, slapping the naan on it and then back in the over. Oven just doesn't get hot enough to cook quickly enough. My preferred method is to heat a non-stick frying pan on hob at full heat till it is scorching hot. Slap naan on the pan, then go over the top of the naan with a blow torch. That's the best I can manage.

A few years ago there was publicity in Scotland following an inspection by food standards agency which showed about 1 in 3 restaurants were serving beef instead of lamb, and there was a practice of beef being cooked in lamb stock to make it more lamb-like. In the main, I've tended to avoid ordering lamb since, except in establishments that I know to be reputable. Most recently I had a lamb dupiaza in London and it was definitely beef, not lamb.

I would agree with others that a Madras is a good benchmark for assessing a new outlet. However, I've pretty much avoided doing that these days, sticking to places I know where possible.

Lets talk Curry / Re: Must be doing something right.
« on: April 06, 2019, 09:47 PM »
Great post and well done.

Lets talk Curry / Re: Curry powder vs Garam Masala
« on: March 27, 2019, 07:52 PM »
...My Butter Chicken recipe does have garam masala in it though I adapted it to BIR from a homestyle recipe.

Off topic...

And a very excellent recipe it is too, Stephen! It's been my standard since you published it and is widely admired by both family and friends - in fact, I just made it again at the weekend for a dinner party! :)

On topic...

Glad you like it Naga!

It does require a bit more effort than the usual BIR fayre but it's worth the effort I think.

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