Curry Recipes Online

Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on October 22, 2013, 12:35 PM

Title: Beef gojju vs Chicken shatkora
Post by: Kashmiri Bob on October 22, 2013, 12:35 PM

A couple more specials:


Beef gojju


(http://www.curry-recipes.co.uk/imagehost/pics/5f90bacee7e07ef540f7454a6230e5c8.jpg)


Lots of red pepper, onion, tomato and tamarind.  Hot, sweet and sour.


Chicken shatkora (madras hot)


(http://www.curry-recipes.co.uk/imagehost/pics/748acb588bd16f7c6fdbd2dfa4cff2d5.jpg)


Made with fresh shatkora. Uber zingy.


Only got a cup of base gravy left, so looks like a "bhuna" of some sort is on the cards for tonight's effort.  Then it's back on with the balti(s).

Rob  :)

Title: Re: Beef gojju vs Chicken shatkora
Post by: Stephen Lindsay on October 22, 2013, 12:46 PM

Cracking looking curries Rob.

Title: Re: Beef gojju vs Chicken shatkora
Post by: goncalo on October 22, 2013, 01:24 PM

That beef gojju reminds me of chinese food name  ;D but looks really good, both of them, which isn't surprising anymore! How do you contrast the zinginess/sourness of the tamarind to make it edible? I have a bottle of maggi tamarind sauce (tamarina?) which I was thinking to use sometime.

Also are you using shatkora fresh, frozen or from one of the pickles you bought ?