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Topics - Curry addict bob

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1
Highly Recommended British Indian Restaurants / Shapla in Sheffield
« on: February 22, 2017, 09:16 PM »
Shapla in Sheffield is a firm favourite around here.

2
Curry Videos / Chicken Tikka on Large skewers
« on: February 22, 2017, 08:31 PM »
Chicken Tikka, this is Misty Ricardo's recipe I've used my favourite skewers to cook this on
Cracking taste to this.

3
Pictures of Your Curries / Mistys Prawn & Mushroom Bhuna
« on: December 01, 2016, 09:38 PM »
Enjoyed Making this and it tastes amazingly good
Great recipe Misty Ricardo.

4
Pictures of Your Curries / Dhal by Misty Ricardo
« on: October 28, 2016, 09:49 PM »
Made this superb Dhal it's misty Ricardo's recipe, and shop bought parathas with my own chicken tikka and boiled potatoes highly recommended

5
Lets Talk Curry / Tamarind sauce my new friend
« on: August 14, 2016, 07:04 PM »
I've recently been using this tamarind sauce in my curries! Also in my tikka marinades instead of yogurt! An Indian chef told me he uses this method I've done what he says it adds a very impressive tang & taste to both curry and  marinades I use 2 X tsp! but don't use it in curry if already in marinade.

6
Pictures of Your Curries / Minced Lamb and potatoes
« on: August 09, 2016, 09:48 PM »
Love this mince lamb and potatoe curry I've added a dash of tamarind sauce this gives it a nice tangy taste

7
'Regional Style Restaurant Recipes' / Nirali tikka
« on: April 01, 2016, 09:30 PM »
Chicken tikka Nirali:
I finally got the recipe for this. I found this slip of paper in my jacket pocket which the chef jotted down for me a while ago but I passed it off as I thought surely something was missing , this really good creamy curry can't be just this simple! So to ease my curiosity I made some today and to my surprise it's damn good! Here is the slip of paper he gave me and if you're in to creamy curries give it a try! I use jb base gravy.

Recipe

2 X ladles of base gravy

1 X Tsp of tandoori powder I use east end it says 1/2 on the slip of paper but I increased it to 1tsp

1 X portion of chicken tikka

3 X TBSP of double cream

1 X knob of butter

A small handful of cashew nuts

Just simply cook for around 3 minutes done

1 X hard boiled egg just my personal preference

That's it done.





8
Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Short cut or not
« on: March 28, 2016, 04:28 PM »
Thought I'd try a couple of short cuts , frozen onions worked well in my base gravy! The G&G is 100% natural I usually make a batch and freeze it so this could work out ok having said that I'm not usually up for short cuts but I don't always have time to do all the preparation

Bob.

9
Trainee Chefs / Beginners Questions / Chefs spoon
« on: March 28, 2016, 12:45 PM »
Just to recap something that's been covered before what is a chefs spoon? Well this is mine and it holds exactly 4 X TBSP of water hope this helps someone

Bob.

10
Pictures of Your Curries / Well spiced balti with Satkora pickle
« on: March 25, 2016, 08:43 PM »
A generous pan full of chicken balti I've made it well spiced and fairly hot and I added a spoonful of Satkora pickle at the end of cooking! The Satkora is an acquired taste but it's a taste that I like

Bob.

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