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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 30, 2025, 06:08 PM »
Basic Prawn curry. Planned to add mushrooms, but forgot to buy any. So went with spuds.










Rob
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Lets Talk Curry / Tandoori lamb chops starter (3): £69.00
« Last post by Kashmiri Bob on August 30, 2025, 05:47 PM »
To be fair they are huge lamb chops. Was a bit worried when he also ordered Chicken chops. The Guinea fowl Changezi could do with being a bit more oily, imo. And where is the mango chutney?

https://youtu.be/RaIVhor1CaY?si=tLbE6SmITNhRruuB

Rob
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Lets Talk Curry / Wholesale Doner Kebab Meat
« Last post by Kashmiri Bob on August 28, 2025, 04:12 PM »
Found this place, in Birmingham. There are several other branches in England. The ingredient lists are interesting. If not shown it may be possible to zoom in on the product photo itself. Perhaps we can forgive Farmfoods and Iceland now? Actually, it's making me hungry just looking at them. Search for "Doner kebab".

Cater-Choice || Home Page https://share.google/dmDrzQ26XPRKyQxCp


Rob
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Lets Talk Curry / Re: Britain's most delicious curry houses
« Last post by Kashmiri Bob on August 28, 2025, 02:06 PM »
Just the one George. Opheem, Birmingham. Two Michelin stars. Had a look and they do Tandoori Hogget (sheep) Belly. I will sticking with my Kashmiri lamb chops for the time being.

Rob
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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 28, 2025, 01:52 PM »
Quote from: martinvic on August 27, 2025, 01:28 PM
Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.

Hi Martin. Hope you are keeping well. Thanks for your comments. Should be getting really busy on the cooking front soon. Just waiting for my local Asda to yellow sticker their dispo BBQs. Should be imminent. They will be clearing them out (along with the sun tan lotions and potions) to make way for the Christmas items. Last year they dropped the price to £0.67 each. Planning a lot of Kashmiri/Tandoori lamb chops. Some platters too. So will also be revisiting the kebab shop chicken seekh kebab. In the next batch of baltis will have a go at the Balti Exotica. A combination of lamb, chicken, king prawns (and fruit) in a medium balti sauce. Best wishes.

Rob
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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on August 28, 2025, 01:01 PM »
Quote from: curryhell on August 26, 2025, 08:03 PM
That's got my juices flowing for my leftover Chicken Bollywood Blast.  Saag looks good Rob.  Any recipe for it?

Not an exact recipe Dave. Expect will of got most of it from on here somewhere.

Have been using fresh spinach lately. It’s often on yellow sticker. The big bags, not sure on amount. Steam it. After wilting down one bag, can cram another one into the basket. I use a potato masher to force the liquid out.

A little oil in the pan with chopped fresh garlic (lots) first, followed by chopped onion and salt (lots). A little turmeric powder. Chopped fresh tomato. A squeeze of lemon.








All mixed in. Usually store at this point, as a pre-cook. Frozen.





Partial defrost and take enough out for a portion of bhaji. A little oil, or butter.  More salt (to taste). I like to add some fresh chopped green chilli. A local TA use a masala in theirs; it’s fabulous. The Bangla Lounge or the Bangla Kitchen, I can’t remember. Here I used Jalpur GM (1/2 tsp), which is quite a lot, given its pungency; it’s heavy on black pepper too. As standard for the saag bhaji, fry hard and hot whilst bashing the living daylights out of it. It should catch. I have a small black iron frying pan for this, which is best, but I can’t find it.





Next time will try a chaat masala. Julian has said that some kitchens use it like a GM. Also, Yorkshireindian has suggested recently, I think, something on the lines of chaat masala being the secret to many of the TA side dishes.

Chicken Bollywood Blast? :)

Rob
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Cooking Methods / Re: The Tilted Pan
« Last post by George on August 27, 2025, 01:51 PM »
Quote from: martinvic on August 27, 2025, 01:28 PM
Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.

Why don't you make currys any more? Is it for health reasons? I fear for anyone who consumes more than a single BIR style curry each week, given all the oil and salt. I've been told my blood sugar level is too high. I am labelled as pre-diabetic. Eating lots of kormas in the 1980s and dhansaks more recently can't have helped. MY GP also says my cholesterol is/was too high and I should consider taking Statins. I switched from full cream milk to semi skimmed and made a few oither changes to get the cholesterol under control. I'm still working on the blood sugar because they can only test it (hba1c) every 3 months, at least if there's much chance of picking up a change.
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Lets Talk Curry / Britain's most delicious curry houses
« Last post by George on August 27, 2025, 01:42 PM »
Supposedly based on review rankings plus some kind of expert input. I haven't heard of any of these places. Have you?

https://www.msn.com/en-gb/foodanddrink/news/ranked-britain-s-most-delicious-curry-houses/ss-AA1Kjcqb?ocid=msedgdhp&pc=U531&cvid=68aefbd7f5ff4b30a2d2d07c1f97dce6&ei=18
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Cooking Methods / Re: The Tilted Pan
« Last post by martinvic on August 27, 2025, 01:28 PM »
Can I say, although I don't really post on here or make many curries anymore. please keep posting your pics and recipes Rob. Love 'em.
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Cooking Methods / Re: The Tilted Pan
« Last post by curryhell on August 26, 2025, 08:03 PM »
That's got my juices flowing for my leftover Chicken Bollywood Blast.  Saag looks good Rob.  Any recipe for it?
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