Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: chewytikka on November 23, 2018, 02:17 PM
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Down at Zeera, local Indian Restaurant
The Chef knocked up Staff Curry for the two of us in 30minutes
Chicken Shatkora (Bengali Favourite) with steamed Basmati Rice.
Spot on.
(http://www.curry-recipes.co.uk/imagehost/pics/d164f4884bca03bd25d0f190689ef97c.png) (http://www.curry-recipes.co.uk/imagehost/#d164f4884bca03bd25d0f190689ef97c.png)
(http://www.curry-recipes.co.uk/imagehost/pics/a89f14054b418535379883a9d1db369e.png) (http://www.curry-recipes.co.uk/imagehost/#a89f14054b418535379883a9d1db369e.png)
(http://www.curry-recipes.co.uk/imagehost/pics/a972cf329728b969189007c1e40e6b2b.png) (http://www.curry-recipes.co.uk/imagehost/#a972cf329728b969189007c1e40e6b2b.png)
(http://www.curry-recipes.co.uk/imagehost/pics/10bada806789026dfe5e62ce2f5b727d.png) (http://www.curry-recipes.co.uk/imagehost/#10bada806789026dfe5e62ce2f5b727d.png)
(http://www.curry-recipes.co.uk/imagehost/pics/ba936b2e5c100665a223cd734a7b013e.png) (http://www.curry-recipes.co.uk/imagehost/#ba936b2e5c100665a223cd734a7b013e.png)
Inspired cooking
cheers Chewy
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Chicken Shatkora (Bengali Favourite) Sounds divine ChewyTikka, thanks for the inspiring photos.
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Sorry to go off tangent...
I was trying to find your staff curry recipe, the one which is either a roast chicken staff curry and uses fried chicken or visa versa, but can't seem to find it on the site. I did it a couple of times years ago and wanted to do it again.
Must try to source some shatkora as it's one thing I've never tried....and I have visitors from the U.K at Christmas.
Looking good.
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How is the Shatkora added Chewy? As fresh fruit or a Shatkora pickle? I'll be able to buy a pickle (maybe) but I'm pretty sure the fruit will be a no show around here.
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Nice one chewy T, I was waiting all day on Spanish Inquisition starting up how to prove is shatkora. Curry on...
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https://youtu.be/_Xz-x3OGXoE I am curious to know if you are cooking in a outdoor curryhut in the video link above? The slight echo to the radio and the catering splashback have me intrigued. Your curry base looks amazing as is all your input, are you still using the one pot cooker for gravy and meats also do you recommend it? Are you the owner of the restaurant in the posting Zeera Chewy? Sorry for so many questions.
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I watched this YouTube video yesterday on Bengali Shatkora Curry.
https://www.youtube.com/watch?v=XOz_0ghoFps (https://www.youtube.com/watch?v=XOz_0ghoFps)
It was interesting to see what the cook / presenter did with the Shatkora fruit. She cut it into wedges and sat it to char roast over a lit gas burner on her hob. She says it removes the bitterness, strengthens the aroma and releases and improves the flavour. This curry could be similar to what CT has posted above, albeit more traditional in style. I wonder if the same technique works on lemons and limes. I imagine it would do. I microwave lemons before juicing to release more juice.
Nobody expects the Spanish Inquisition Bing. Their main weapon is surprise. Surprise and fear. 2 . 2 main weapons.>>>>>
The other one I'll leave alone. ??? But now that the gate is open, ;)
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Nobody expects the Spanish Inquisition Bing. Their main weapon is surprise. Surprise and fear
Singularly apposite, since I read almost exactly the same words in bed last night in Neal Stephenson's Cryptonomicon :
The knock on Rudolf von Hackelberger's door had come at four o'clock in the morning, a time exploited by the Gestapo for its psychological effect. Rudy is wide awake. Even if bombers had not been pounding Berlin all night long, he would have been awake, because he has n either seen nor heard from Angelo in three days. He throws a dressing gown over his pyjamas, steps into slippers, and opens the door of his flat to reveal, predictably, a small, prematurely withered man backed up by a couple of classic Gestapo killers in long black leather coats.
"May I proffer an observation ?" says Rudy von Hackelberger.
"But of course, Herr Doktor Professor. As long as it is not a state secret, of course".
"In the old days
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Sorry to go off tangent...
I was trying to find your staff curry recipe, the one which is either a roast chicken staff curry and uses fried chicken or visa versa, but can't seem to find it on the site. I did it a couple of times years ago and wanted to do it again.
Must try to source some shatkora as it's one thing I've never tried....and I have visitors from the U.K at Christmas.
Looking good.
Link sent Fried, enjoy.
How is the Shatkora added Chewy? As fresh fruit or a Shatkora pickle? I'll be able to buy a pickle (maybe) but I'm pretty sure the fruit will be a no show around here.
NOT Pickle
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You have been banned from other forums for the same activity,
In your dreams, CT. Perhaps you'd care to tell me (and fellow CR0 members) from which other forums I have allegedly been banned, with some proof of same. Or in simpler language "put up, or shut up".
** Phil.
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You have been banned from other forums for the same activity,
Evidence against Phil? Unless you ment someone else of course. :)
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CT, the video I linked is questionable and not the dish you posted. Clearly from what you say, not even close. I was mainly interested in the charring of the fruit. Is this something you're familiar with? Or anybody else? I was wondering about use of the process transferring to other citrus fruit and not just in curries necessarily.
Apparently so! https://www.sunkist.com/tips/charring/ (https://www.sunkist.com/tips/charring/) A Google for Charred Citrus provides multiple hits.
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NOT Pickle
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Livo
Charred Lemons are a normal addition on the Barbecue/Grill (all cuisines)
There has been a large Bangladeshi migration to OZ in the last 40 years, do a
google search for Oz Bangla, e.g. http://www.sydneybashi-bangla.com/
and you might find a Bangladeshi supermarket within your reach.
Would imagine Shatkora would be available in any of their communities.
cheers Chewy
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Hello guys,
please take it easy with the report button ! I don't see no harm in some off topic as long as it's not hijacking the thread. I'm not encouraging it, but it's allright, and at least it means there is some life on this forum. If you don't like a post, just ignore it and move to the next one. As long as it's not insulting or spamming or trolling.
You're all doing well with your recipes and stories, and trafic is up 20% this month vs previous year.
Thanks
Tom
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Up 20% can only be good, :) We must be doing something right.
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Les, it may have something to do with all those thousands of posts made by members on here over the years on their efforts of trying to achieve "BIR" and the sharing on the scraps of info gleaned. The knowledge and insight into the topic of BIR was ahead of its time on this forum. It is still the foremost authority on the web IMO, in spite of the pretender's efforts The information for much of the video content viewable on you tube from the large number of self acclaimed experts, excluding the behind the scenes stuff and real BIR kitchens, has been available from here for years. Just takes a while to unearth it sometimes. For those chefs among you, keep up the good work and "curry on".