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Topics - colin grigson

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Pictures of Your Curries / Last evenings dinner
« on: July 05, 2012, 10:20 AM »
Hi all ,

Photo shows CA's Ceylon , CA's Korma and CA's Pilau rice , Salvador Dhali's Saag Bhaji and Glazburghers Chapattis .. all very enjoyable indeed   :)

Lets Talk Curry / Maggi Tamarina
« on: June 09, 2012, 09:27 AM »
Hi friends ,

I was in a new Asian supermarket last week and saw this on the shelf ... something I read on here ( maybe from Natterjac ) about how nice this stuff is made me buy a jar but I have no idea what to do with it or how to use it .. if any of you use this sauce would you be kind and let me know how / what to do with it please.

Thanks in anticipation   ;)   :)

BIR Main Dishes Chat / Singeing paprika powder in a mix
« on: June 06, 2012, 10:58 AM »
Hi friends ,

As some of you will be aware I live on the Slovak / Hungarian border where you would think they would know a thing or two about paprika. I've been told now on countless occasions to never ever fry paprika powder since it invariably turns bitter. I don't know about all of you but I only use CA's mix powder and it's quite heavy on paprika and hence whenever I've tried the singe / quench technique I've ended up with an unpleasant bitterish taste to the dish ... is this in keeping with others experience and in which case I'll have to be very careful once the paprika goes into the pot not to allow it to fry. I have noted that there are mixed powders that omit the paprika and wondered if this was part of the reason.

Your thoughts would be welcome ....

My wife and I had a delicious takeaway delivered from Sakib Spice whilst in UK recently .. I would recommend it to anyone !!

As some of you will have read Terramamba was offering FOC some Asian bay leaves .. I PM'd her and explained that whilst I would love some I do live in Slovakia and therefore post might be more expensive and if she chose not to send some I'd understand fully .... well ... they arrived today so thank you Colette very much .. it's a kind gesture and one I appreciate a lot .

They'll be flavouring my Pilau at the weekend and I'll remember your kindness when we eat it .. thanks again !

 ;D ;D ;D ;D ;D

Hi fellow forum members ..

Could somebody help me out please. I'm curious as to the best way to par cook my potatoes for a chicken vindaloo so that they have that BIR flavour ... I am making a huge assumption here that there is a particular way to cook them so they don't end up tasting like a couple of boiled potatoes thrown into a curry ( which it could be although as I remember those potatoes in BIR vindaloo were a treat ). Any assistance would be appreciated ..

Hi clever forum friends 

Can anyone tell me if it's normal or not for my garlic and ginger paste to go blue in the fridge overnight .. I blend approx 4:1 garlic/ginger with a couple of drops of water and then transfer to a small tupperware container that is airtight and with little air in it ie: full to brim with paste.

I've tasted it and it looks OK too just this strange vivid blue colour like it's radioactive or worse ... I don't want to poison anyone ( MIL excepted )  :)   

Traditional Indian Recipes / Simple Massur Dhal
« on: February 22, 2012, 03:05 PM »
My Bangladeshi friend showed me this and I was impressed because a) it's tasty and quick and b) a biffa like me can cook it time and time again and it always turns out nice.

You'll need : to serve 4 as a generous side dish

200g red lentils washed under cold water in a sieve for at least a couple of minutes
half an onion chopped smallish
3 cloves garlic sliced
1/2  teaspoon Panch Phoron
5 tablespoons of cooking oil
1 bay leaf
1 + 1/2 teaspoon salt
1/4 teaspoon turmeric
1/3 teaspoon cumin powder
2 dry chillies
2 tablespoons of fresh coriander chopped fine

In a wok : heat the oil over a highish heat and add 2 chillies and bay leaf , fry for 30 seconds or so and add the Panch Phoron , fry until you hear the seeds cracking / popping and then add the onion and garlic , fry until you can see the edges of the garlic and onion have caught a bit ( don't stir too often ). Add lentils and fry stirring often for about 5 minutes ( you'll see the lentils turning yellow ), add turmeric , cumin and 1 teaspoon of the salt and fry for a further 2 minutes. Add enough water to cover the lentils with a layer of water around 1cm thick over them. Cook uncovered for 20ish minutes until you can see that the lentils are no longer round but are soft and hard to distinguish as lentils ( most of the water will have been absorbed by now ) add the 1/2 teaspoon of salt you have left and the chopped coriander and cook for a further minute or two.

It's that simple and cheap as .. well lentils

Just Joined? Introduce Yourself / Dobry den ... as they say here
« on: February 22, 2012, 07:38 AM »
Hello all ,

This looks a great site and I hope to pick up some good recipes that will help me through my time in Slovakia without BIR ... I've been here 9 years already and I've befriended the Bangladeshi / Slovak court translator which means some great evenings talking and eating curry but nothing like the good 'ol BIR. I hope I can contribute to the site too ... I do have an incredible and simple recipe for Massur dhal from my friend .

'Speak' soon

                         Colin  ( Lead guitarist with spoof band Bad News for the old folk 45+ )

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