• September 17, 2019, 10:28 AM
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Messages - Peripatetic Phil

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1
Lets talk Curry / Re: How to make kebabs into a meal
« on: September 16, 2019, 11:22 AM »
If you use mint jelly, you don't need the sugar !

2
Lets talk Curry / Re: How to make kebabs into a meal
« on: September 16, 2019, 09:13 AM »
For me, the combination of rice and kebabs is a complete no-no.  I would serve with chapati and a mint raita [1] — nothing else needed.  If you want to add a touch of class, you could try adding a skein of beaten egg to convert the sheekh kebabs into shami kebabs [2].  And if you want a side dish, a mushroom bhaji would seem right to me.

** Phil.
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[1] A quick-and-easy one can be made from plain yoghurt, mint jelly and water, with perhaps just a very small pinch of ground chillies
[2] Or even just make a thin omelette and lay it over, or wrap it around, the kebab ...

3
Lets talk Curry / Re: Aubergine (eggplant) paste
« on: September 15, 2019, 03:00 PM »
I prefer bloater ...

4
Lets talk Curry / Re: Chicken Garlic Chilli Restaurant Style
« on: September 15, 2019, 11:44 AM »
I confess I have not, Anita, but on your recommendation I may well do so in the future.  May I ask why you removed the skin from the drumsticks and thighs ?  Is it the texture that you dislike ?  For me, the skin is the best part !

** Phil.

5
Well, I will be giving her recipe a go, but I am afraid that for me the bananas are a definite no-no.  I loathe them in any form, especially when they sneak into an fruit smoothie ...

6
Yes, she includes potato as well :  8 oz cooked rice, one medium onion, one medium potato, two bananas (!) ...
** Phil.

7
We had two guests stay at the hotel yesterday who very kindly left a copy of their book All Mum's Stuff!, dedicated to the memory of their late son Mark.  The author is a Kenyan Asian, Champa, and among her recipes she includes one for onion bhaji.  I don't want to infringe her copyright, so I won't replicate it here, but what intrigued me was that the ingredients included 8oz boiled rice  (as well as banana !).  Has anyone previously encountered a recipe for onion bhaji that includes rice ?

** Phil.

8
Product Reviews / Re: Supermarket curries — then and now.
« on: September 14, 2019, 06:36 PM »
Getting back to supermarket curries, Sainsbury's and Waitrose are nearer to us than Morrisons.  I had a Goan fish curry from Waitrose recently which was enjoyable and their Kerala chicken fry is ok too, for me anyway. 

If Waitrose were as close to me as Morrisons, it would be my supermarket of choice, but Truro is about an hour from Bodmin and around 45 minutes from Roche/Trezaise, so I go there at most once a month.  But despite the fact that I am a great fan of Waitrose, their curries have always been something of a disappointment, whereas Morrisons just go down a treat.  Not sure I have ever tried a Sainsbury's curry, or a Tesco's for that matter, and I don't think I've ever risked an Aldi or a Lidl one either.  Maybe I'll try an Asda curry one day — certainly their Southern Indian coffee (ground, unfortunately, not beans) is really good.

** Phil.

9
Product Reviews / Supermarket curries — then and now.
« on: September 13, 2019, 09:05 PM »
Twenty years ago, there was not a single supermarket curry that I would have rated at better than 4/10; they were universally dire, and nothing like the curries that were being served in BIRs at that time.  How things have changed.  Morrisons is my local supermarket of choice, and I have commented before on the quality of their "Volcanic Vindaloo" and "Flaming Fiery Phal", and when these are on special offer they still offer superb value.  But at the moment my local Morrisons (and probably yours) is offering take-away bags containing two curries, one (large) pulao rice, two naan and four onion bhaji, all for a fiver.  Now the pulao rice and the naan go straight to the birds, but I am left with two main courses and two starters, still for a fiver.  The main courses in tonight's goody bag were chicken Madras and chicken tikka masala.  I pre-heated the chicken Madras at 30% in the microwave oven until I could smell that it was ready, at the same time heating some chilli-infused rapeseed oil in a 24cm copper-bottomed stainless steel pan.  Once the curry was up to temperature, I poured it into the oil, gave it a good stir and it was ready to go.  While that was happening, I was frying a frozen paratha in ghee, and chopping some fresh coriander.  I poured the curry back into the container in which it had been sold, top-dressed it with the coriander, gave it a good grind of kala namak and tucked in.  It was absolutely delicious, and would not have disgraced any modern BIR.  There was plenty of Madras sauce left over, so tomorrow I will take the chicken pieces out of the tikka masala sauce, put them into the Madras sauce, and have a second meal.  With just those few tweaks (chilli-infused oil, fresh coriander, kala namak) the curry is as good as anything I can find in a local BIR, and better than most.  And for less than £3 (allowing for the cost of the frozen paratha), far far cheaper.  Well worth giving it a go if you have not already done so.

** Phil.

10
Sadly 2018 has now passed and we are already 3/4 of the way into 2019 ...

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