• December 16, 2018, 04:21 AM
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1
House Specialities / Re: Lamb <whatever>
« Last post by Peripatetic Phil on December 15, 2018, 05:36 PM »
Well, I've certainly used it with things other than curry since discovering it (kala namak / black salt, that is), but for the life of me I cannot remember what.  Maybe I brought something home from the hotel that I felt needed livening up; whatever it was, it certainly benefited from a sprinkling of kala namak.

** Phil.
2
House Specialities / Re: Lamb <whatever>
« Last post by Ghost Face on December 15, 2018, 05:11 PM »
Black salt eh? I was contemplating that one myself. Just on tasting it one time I wondered what the this type of salt would add to a meal.
Not just curry. It strikes me as something that gives a hint of smokiness, for want of a better work.

Thanks for putting it out there and rejigging the memory banks.
3
House Specialities / Re: Lamb <whatever>
« Last post by Peripatetic Phil on December 15, 2018, 08:42 AM »
Oh lord, I don't really know Tai — I go by instinct when it comes to cooking times.  I would suspect somewhere between 10 and 15 minutes, almost certainly more than 5 and less than 20.  Sorry I can't be precise, but while I measured the ingredients (apart from the initial glugs of oil), I just cooked the chicken until I felt it was ready.

** Phil.
4
House Specialities / Re: Lamb <whatever>
« Last post by TikkaTai on December 15, 2018, 02:42 AM »
Made a third version of this last night, again using a chicken leg chopped through the bone, but on this occasion allowed to defrost naturally (before chopping, needless to say !) and then cooked from raw by adding to the pan as soon as the spices and g/g paste were giving off their "we need base" smell. 

I'd like to try this tonight Phil  How long did you cook the chicken leg for approx

Tai
5
Pictures of Your Curries / Re: Chewys Supper
« Last post by Unclefrank on December 14, 2018, 11:41 PM »
Hi Chew are you just adding the laziza tikka paste and yoghurt, is there any chance of posting your measurements for the yoghurt or any other ingredients you are adding to make the tikka, thanks.
Found some of this paste in a local Asian shop.
6
Pictures of Your Curries / Re: Chewys Supper
« Last post by chewytikka on December 14, 2018, 02:50 PM »
I know exactly what you mean Naga ;) ;D

Thanks Livo :D, plenty of Botti tikka to cook a few more of these. Yum Yum



cheers Chewy
7
Lets talk Curry / Re: Silver side Curry?
« Last post by chewytikka on December 14, 2018, 02:29 PM »
Hi

Can someone tell me if its possible to use silver side in a curry? I'm presuming you'd have to slow cook it first?

I have a big chunk in the freezer & would like to use it, can't find a recipe.

Thanks, Tai

Hi TikkaTai
Roast beef is ideal meat in a BIR curry, especially any kind of Jal dish.
I use a lean cut joint like silver side when Im feeling flush, once roasted thinly sliced
and plated on my traditional sunday dinner with lashings of gravy, the leftover joint
is destined for BIR curries, chinese or korean dishes.

Try my Jalfrezi, just switch out the chicken for your leftover Beef

This guy has a no nonsense approach to meats in general.
He has a good recipe for roasting your silver side joint.

cheers Chewy
8
Alas I'm still looking for the last 5% though ... and firmly believe I'll never now achieve it.

Based purely on personal experience, I think that "the final 5%" will manifest itself in the realisation that you can consistently cook one dish as well as any restaurant or take-away with which you are familiar .  When you can say that, you have mastered the technique.  All that then remains is to apply that technique consistently but vary the recipe to try to replicate the other dishes that you seek to make.

** Phil.
9
;) I wish I'd found her book nearly 30 years ago.  I'll give this a go when I do my next base.  This is one I haven't yet tried (from memory) along with the Glasgow base.

They're both great bases in my opinion and the Glasgow is currently my standard base. Definitely give both a try. Most current bases are too complicated in my opinion with all but the kitchen sink thrown in but these two are, in comparison, relatively simple and neutral bases.

Kris Dhillon's book was an absolute revelation at the time and really showed the BIR method and specifically the need for a well blended base sauce to get that BIR curry texture. Around the same time I had, I think, Pat Chapman's first book which while good didn't really provide the real technique for the base as his was more of a paste than a sauce (from memory, I might be wrong!).

It's incredible how much our collective knowledge has moved on since then. Alas I'm still looking for the last 5% though ... and firmly believe I'll never now achieve it.
10
Lets talk Curry / Re: Silver side Curry?
« Last post by Peripatetic Phil on December 14, 2018, 11:23 AM »
Winter comfort food at its best.

You have winters in Oz ?  Crikey, I thought the place was permanently super-heated !
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