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Topics - Malc.

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1
Lets Talk Curry / What do you make of this?
« on: May 16, 2013, 12:10 PM »
What do yo make of the following dish?

I posted this elsewhere recently which didn't get much response so i'm sure some of you have already seen it but would like your thoughts on the idea.

Ignore my poor attempt at making it look chefy, but what is on the plate is a take-away from the Shanaz that I have never experienced before anywhere and one that surprised me quite alot. Infact, it surprised alot of the restaurant staff too who all sampled a tasting plate prior to me ordering it.

The principal of the dish is the lamb and is what caused the surprise. It is simply pre-cooked lamb that has been reheated in the Tandoor. It looks burnt and for all intents and purpose, it probably was, but the picture doesn't help. The lamb itself was extremely juicy and tender but a crispy outer texture. The flavour was subtle with a slight warmth of chili. The taster in the restaurant was even better, what made my plate was driven 10 miles down the road before being plated.

The dish was served with lots of caramelised onions a few of which you can see on top of the meat and accompanied with the tomatoes and peppers. I had this with a vegetable rice and thoroughly enjoyed it. After taking the picture, I piled the rest of the lamb and rice on top and devoured it! 8)

I highly recommend asking your local to do this for you if they are willing. Eitherway, i'd love your thought's on it.


2
Talk About Anything Other Than Curry / Tonights Dinner
« on: April 27, 2013, 11:31 PM »
Well i'm not ashamed but this went down a treat!


3
Lets Talk Curry / Rice?
« on: April 21, 2013, 12:53 AM »
I love rice plain, basmati, short grain, long grain, arborio, etc.....

I love it in its plain form, but I know others are not so keen. So I just wondered, amongst us, who is and who isn't addicted to rice as I am?

What is your favourite way to cook and eat it?

4
Lets Talk Curry / Pakora variations?
« on: April 19, 2013, 12:53 PM »
Last night I popped in to order a TA and asked Bubba one of the waiters, if he could suggest something that's not on the menu. He's quite good at this and I have enjoyed many a suggestion from him in the past. After explaining that I was looking for a lighter portion rather than a main, rice, bread etc., he suggested the following: Chicken Tikka Pakora starter and Brinjal Aloo Bhaji side.

It suddenly dawned on me that I have never had a pakora and certainly not come across tikka pakora before. In my mind I had pictured small diced up chicken tikka in a batter and deep fried. Concerned as to whether it would survive the journey home Bubba said "don't worry I get Chef to make it extra crispy". "Why not!" I said, and off he went to give Chef the order. I gave thinking as to what going to come out of the kitchen in fear of it being overly deep fried.

On my return home and plating up I was surprised to see normal sized pieces of Chicken Tikka deep fried in a commercial bread crumb (the sort you might find on a fish finger). I didn't know what to make of it and continued to spoon out (rather turn foil dish upside down over plate and dollop) the brinjal aloo bhaji on the plate. Off I went to the living room, plate and glass of beer in hand.

What can I say, the Chicken Tikka Pakora was fantastic. The chicken was really moist and the bread crumb a delight, it was certainly alot different to what I had envisaged. The flavour was also extremely good aided by the sensation of the crumb. In my mind, I have concluded that this was made simply from raw marinated chicken tikka which was then rolled in the a breadcrumb which may or may not have seasoned or spiced and then deep fried.

So my question is, has anyone else ever experienced something similar to this?

5
Pictures of Your Curries / Tonight's meal - Chicken Baguni
« on: March 19, 2013, 10:04 PM »
Courtesy of the Shanaz, tonight's meal is a Chicken Baguni, which I have nick named the Zonda. :)

The dish is essentially a madras with chicken tikka, tomatoes and aubergine. Its a wonderful dish, if a little heavy heavy on the oil.

Not I a dish I was familiar with and it isn't on their standard menu. Has anyone tried this dish or indeed has a bonafide recipe. I don't think it will be hard to replicate, but thought i'd ask.

Oh and it was devoured with a Tandoori Roti and onion salad. ;)


6
Curry Web Links / Spices of India Recipes
« on: March 15, 2013, 04:27 PM »
I've never seen a link to the following recipes so thought I would post this. I Never knew that Spices of India had a huge selection of traditional style recipes, the ones I had seen always required an advertised product like Mr Huda's so and so paste. So was quite surprised when I bumped into these.

http://www.spicesofindia.co.uk/acatalog/Recipes.html

7
Lets Talk Curry / How was old school chicken served?
« on: March 13, 2013, 09:59 PM »
I've always only ever experienced chicken breast even if I opted for thigh, but a conversation I had tonight begged me ask the question.

I am trying to ascertain from those members fortunate to have eaten truly old school, if the chicken they were served was presented on the bone or indeed chunks pulled from a small whole chicken.

I shall be going back to finish the conversation and hopefully get more information, i'll report back in due course. But for now, I look forward to your replies.

Cheers,

Malc.

8
Talk About Anything Other Than Curry / FAO Phil [Chaa006]
« on: March 12, 2013, 03:09 PM »
Did you receive my reply to your PM?  ???

9
Lets Talk Curry / Questions about the dish Ceylon.
« on: February 27, 2013, 10:40 PM »
A first for me tonight, was a Chicken Ceylon from my local. I thoroughly enjoyed this dish almost like a grown up korma of sorts, which took me way back. Of course it was very grown up and needed to be savoured with respect.

Looking at what I was served and the recipes I have seen, I have but one question: Does your local serve this dish with a reddish colour coming from tomato pur

10
Pictures of Your Curries / Rajma Masala
« on: February 22, 2013, 10:50 PM »
Decided to have a go at the Rajma Curry that H4ppy_chris kindly posted. First thing that I had to decide was the quantity I was going to cook as it was clear the recipe was going to feed more than the one person dining tonight, namely me.

The second problem I encountered was when I arrived home with several items of shopping that were needed for the curry, a tin of red kidney beans and chopped tomatoes. Well the kidney beans turned out to be in a tomato and chilli sauce so I had to rinse the sauce from them leaving less than I wanted. But as it turned out later, this was not detrimental by any means.

But now I had already deviated from the recipe I decided to look online to research the dish further. I found loads of recipes and watched a video at Sanjeev Kapoor which was quite interesting. So with all this in mind, to Chris' posted recipe I also added a black cardamon and replaced part of the coriander powder with garam masala and added some julienne ginger. The only other change was not to use stock and added just half a tin of water to the tomatoes before blending them as I had less kidney beans than expected. I know what your thinking, I changed the recipe somewhat, well maybe but that's they way it worked out tonight.

All I can say is thank you Chris, I thoroughly enjoyed this dish and look forward to having it again and again. It was funny as I was sure there was meant to be ground beef in it, but there you go. ;) Moving forward, this is a dish I feel would cope with a medley of main ingredients, meat, fish or vegetable.


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