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Messages - RingStinger

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1
Pathia / Re: Cooking a Chicken Pathia
« on: July 11, 2016, 06:06 PM »
Yes Garp.  Probably a scant chefs spoon.  This is a serves 2-3 recipe

Cheers

RS

2
Pathia / Re: Cooking a Chicken Pathia
« on: July 11, 2016, 10:06 AM »
Okay Phil, no worries

3
Pathia / Re: Cooking a Chicken Pathia
« on: July 11, 2016, 04:27 AM »
Okay, thanks Phil, think it is fixed.  But according to your email, there are loads of other errors that I cannot see?  Or was it just an attempt at sarcasm for some unknown reason?

4
Pathia / Re: Cooking a Chicken Pathia
« on: July 10, 2016, 10:52 PM »
Sorry Phil, I appear to be missing something?????!!!!!

5
Pathia / Re: Cooking a Chicken Pathia
« on: July 10, 2016, 10:23 PM »
Hi all
Don't know why the forum software does this but, it is meant to be one HALF tspn salt and one QUARTER tspn Garam Masala.

Cheers

RS

6
Pathia / Cooking a Chicken Pathia
« on: July 10, 2016, 10:18 PM »
Hi Guys

Been a bit of a holy grail of mine, ever since an amazing experience at the (now closed) Taj Mahal in Oxford.  This recipe has been over twenty years in the making, so hopefully you will give it a go....

Cooking a Pathia:  2 portions

This is all done over the HIGHEST heat possible:

To a Wok or Ali Pan add about a chef spoon of oil
Then, garlic/ginger or just garlic about 2 tspn; about 1/2 to 1 tspn Methi
Cook until just starting to change colour, then add

Mixture 1:
1 chef spoon tomato puree; one chef spoon mix powder; 1/2 tspn salt; 1-2 tspn chilli powder (to taste), I find about 1 1/2 to be right); 1/4 tspn garam masala; one ladle (150 ml) base gravy.
Cook until reduced right down, stir to make sure it does not stick

Add precooked chicken-about 400g, depending on how hungry you are.  Stir until coated with the spices, then add:

Mixture 2:
Juice of one lemon; chef spoon sugar; chef spoon coconut powder; chef spoon fresh coriander, including stalks; ripe fresh tomato-four quarters. 

Then add a ladle of base sauce reduce, then repeat.  Add more sauce if necessary, it is just a matter of getting the consistency/flavour you are happy with.  I find about 450ml of gravy, reduced down should be okay depending on what your starting consistency of the gravy was.
Add about another Tbspn coriander to garnish/finish the dish.

I find that adding mixed ingredients like this takes a lot of stress out of cooking, and produces great results for the home cook.

The base gravy I have been using is JBs.  It may be my own take on it?  If anyone is interested I can post exactly how I cook it.  The results are amazing.

Cheers

RS 

7
Pictures of Your Curries / Re: Up your game, BIR Lamb Shank
« on: May 20, 2016, 09:49 PM »
Looks great Chewy

You have inspired me to have a go this weekend.  How did you pressure cook the lamb?  Once it is fried off in some spices what volume of fluid/stock did you put in the pressure cooker?

Cheers RS

8
House Specialities / Re: garlic chicken chilli from the takeaway
« on: May 19, 2016, 06:47 PM »
I read somewhere, probably this forum, that chefs use veg ghee as it makes the finished dish look less oily.  In today's health conscious world this is important....

Cheers RS

9
Lets Talk Curry / Re: my outside kitchen
« on: September 29, 2014, 10:36 PM »
Great Job Michael

Is this just for home cooking, or are you thinking of starting a business?

10
Lets Talk Curry / Re: Adey Payne Cooking Lesson in Boston
« on: September 26, 2014, 08:54 PM »
Quote from: madrasandy on September 17, 2014, 04:30 PM
Quote from: RingStinger on September 16, 2014, 09:13 PM
I thought this forum was called "lets talk curry".  Strange folk here.... ::)
Yes there are Ringstinger  ;)
Quote from: RingStinger on September 16, 2014, 09:48 PM
George, I know nothing of these other forums which you refer to.  Just commenting on what I see here...
Of course not  ;)

No I don't.  Enjoy yourselves guys and take care....

RS

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