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Messages - RobinB

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Thai green curry for me. Recipe is under Thai recipes in the forum.

Thanks for the comments, didn't notice the original had no salt in. I must of picked up on that somewhere because the recipe I copied down has 1 tsp which i halved along with the other ingredients. I got 6 out of the halved amounts.

After a bit of a break from bir cooking I'd been meaning to try the happy4chris naans for sometime as restaurant naans have always been the one thing I can never get close to. After gathering the necessary equipment I had my first crack at them last night (with an audience) stuck to the recipe as it is, just halved it. Has to be said these were on par with anything I've ever had in a bir. Brilliant!

Ceylon / Re: Chicken Ceylon with Taz Base
« on: October 14, 2014, 11:05 PM »
Cheers Garp, I stuck to the original pretty rigidly, only difference was I didn't use chicken tikka, and only used 1 heaped tsp of chilli powder.I took the first reduction down quite a bit too, which is where I went wrong the first time I used the taz base.

Ceylon / Re: Chicken Ceylon with Taz Base
« on: October 13, 2014, 10:56 PM »
Just made this tonight with the taz base, excellent.

Pictures of Your Curries / Re: CTM for one
« on: September 30, 2014, 11:38 PM »
Tried that on Monday! Reckon I'll need another dose or even crank it up a notch and try a phall.

Pictures of Your Curries / Re: CTM for one
« on: September 30, 2014, 10:26 PM »
Yes it was pretty good, however I've got a full on cold at the moment so my taste buds are non existent. I've made better using a base gravy but the tikka was fantastic.

Pictures of Your Curries / Re: Curry Farewell Feast
« on: September 30, 2014, 10:17 PM »
Awesome pics, they'll be hard pushed to find a curry that lives up to that down under!

Pictures of Your Curries / CTM for one
« on: September 30, 2014, 10:10 PM »
Chicken tikka massala made tonight, not strictly BIR as used a Gordon Ramsay sauce recipe and Blades tikka, but thought I'd post it all the same.

Pictures of Your Curries / Re: King prawn Patia
« on: September 17, 2014, 09:00 PM »
Prawns just came from asda, they were the raw variety from the chiller.

Might have overestimated the base in the my recipe, more like 350 ml.

Yeah used the spiral method after seeing the hairy bikers having a go. Mine were a tad doughy in the centre if I'm honest, but not bad for my first attempt. Ill post up the recipe I adapted from a chapatti recipe.

Unclefrank; glad you like the rice presentation, was being lazy and turned it out from the dish I'd just microwaved it in! As for the lime leaves they're not essential, had it in a bir a whlie ago on a pathia and thought I'd give it ago. Its adds a lovely flavour, but could leave it altogether out or grate a little zest over it, or a squeeze of juice.

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