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Messages - Paul-B

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Highly Recommended British Indian Restaurants / Gulshan in Bilston
« on: February 02, 2014, 12:04 PM »
Had a meal at the Gulshan in Bilston last Thursday, just before going to a gig at the Robin 2. The menu was terrific, the staff helpful and the food was the best BIR I've had for ages. Prices are very reasonable and the place is well-recommended.

We (my mate and I) had Mixed Kebab and Chingri Bhaji to start, then Gulshan Special and Chicken Dhansak as a main, with Pilau and Steamed Rice. It was delicious and very reasonably priced, and we accompanied it with a side dish of Paneer, and a couple of pints of Kingfisher.

Highly recommended!

Trainee Chefs / Beginners Questions / Goat meat
« on: November 03, 2013, 10:57 AM »
I fancy trying my hand at a goat meat curry, anyone here have recommendations as to where I can buy it? There are a few online places but ideally it would be useful to find somewhere reasonably near Oxford. Failing that I might be tempted to weander up the Cowley Road and ask in a few of the Halal butchers shops there. Any advice gratefully received.

Pictures of Your Curries / Re: Chicken Garlic Naga courtesy of CBM
« on: October 29, 2013, 10:36 PM »
OK, for us newbies, what is the book and where can we get it from?

Just Joined? Introduce Yourself / Re: Hi from Witney
« on: October 29, 2013, 10:26 PM »
Thanks, guys. Good to be here again, and the welcome is much appreciated.

British Indian Restaurant Recipe Requests / Re: Lamb Shatkora
« on: October 29, 2013, 10:24 PM »
Shatkora or Satkora is a unique citrus fruit to Bangladesh, not India.
search this site to find references to it.

To buy it, go to any Asian Food store that supports a Bangladeshi community.

If I buy fresh, I tend to freeze it anyway, so I like IBCO frozen Shatkora.

Good thread here:-,11911.msg96097.html#msg96097

cheers Chewy

Thanks for the link. Looks as if I'll be searching for the IBCO Shatkora locally, the dish I had was mind-blowingly good.

British Indian Restaurant Recipe Requests / Re: Lamb Shatkora
« on: October 29, 2013, 10:21 PM »
So what does shatkora actually taste like (never tasted it)? Lemony, limey, bit of both?

What is it like inside? Juicy like a lemon, or more solid like an apple?

Could this recipe be made with a lemon or lime if you can't find shatkora?

The one I had was hot and very sour and limy... the hearest tasty I could put to it was as if I had a hot lamb jalfreyzi with large dollops of lime pickle in it. My impression was that you could probably use preserved lemons or limes (which are a staple of my ingredients cupboard) and get a very similar taste.
But, by golly, the one I had from Ahmeds was good enough to make me seriously think about making one myself.

Grow Your Own Spices and Herbs / Re: Makrut (Thai Lime) leves
« on: October 29, 2013, 10:15 PM »
Ir was £15 for the two. I agree ther frozen ones are very good, but my local oriental shop sells them in 500gm packs, and I find that if I just unseal the pack, take out half a dozen double-leaves and then put tyhe pack back in the freezer the leaves in the pack soon get dark and mushy.
The trees (well, really small plants at this stage) when I got them were only about 3-4" high, but they will grow into good size bushes over the next couple of years so it's a forward-planning thing, really. Even now there are leaves on the plants which I can use, within limits.

British Indian Restaurant Recipe Requests / Lamb Shatkora
« on: October 29, 2013, 01:23 PM »
I just had a dish from Ahmed's brilliant takeaway/home delivery in Witney. It was Lamb Shatkora, I've never had anything like it before. It was very hot, sour, and totally delicious. Does anyone have a recipe for it? I gather, from Google, that Shatkora is Indian lime, haven't seen it in any of the oriental shops in Oxford, of which there are many.

Grow Your Own Spices and Herbs / Makrut (Thai Lime) leves
« on: October 29, 2013, 01:12 PM »
I bought two Kaffir Lime trees (Makrut) from Suttons a couple of months back. They're coming on a treat, I'll bring them indoors this week as it's getting colder out. I love these leaves, and dried ones are not a patch on the fresh ones.

Lets Talk Curry / Rick Stein
« on: October 29, 2013, 12:56 PM »
Been watching the Rick Stein's India all over again. Not really BIR but some of those recipes look to be really good, and I like the intro music - anyone know what it is, or tried any of his curries?

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