Has anyone got any tried and tested recipes that use fish as the main ingredient?

One of my favourite restaurants is Shanaz in Lewes (10 Miles away) but I only ever frequent it when the lads meet up for a pub crawl around the historic old town and home to Harvey's Brewery, so plenty on tap .

Anyway, our fridge freezer has decided it doesn't want to be cold anymore so we have been doing the take-away scene whilst we await delivery of our new super duper wallet emptying replacement.

As I visit Lewes daily it made sense to take advantage an order out. This gave us the perfect opportunity to try something different. So Tonight among other things I ordered Muroog Pepper and Chicken Nabbabi.

The Muroog Pepper is described as being capsicum stuffed with chicken, steamed & then fried in ghee. It was fantastic, we got half a green pepper piled high with a minced chicken filling.

The Chicken Nabbabi is described chicken in a rich minced meat  sauce, very meaty. This too was fantastic, lamb mince in a thick sauce with sliced chicken tikka within it served with chunks of red and green pepper.

Both dishes were very moreish and definitely going to be enjoyed again. I did a quick google but was surprised to find few entries. Has anyone else had anything similar to these dishes?

I have been given a list of ingredients from Shanaz in Lewes, to make their wonderful Coconut Chutney which they serve alongside the mint sauce, mango chutney, lime pickle, etc. It is somewhat different to the more well known traditional chutney. It is a thick paste with a red/brown colour.

The problem I have is that the list was supplied but without any quantities and there are some grey areas that need resolving to. The list is as follows:

Coconut Powder
Tomato Puree
Mango
Salt
Sugar
Lemon Juice
Milk

In addition to not having the quantities, I also have no idea as to what form the Mango is in i.e. Powder, Chutney, Fresh, etc. An educated guess would suggest  powdered as this is a paste with no visual evidence of fruit in it.

It was explained that the tomato puree is for colour and the milk is to help loosen the paste a little.

This is all I have and welcome any help on this, as it is a truly delicious chutney.

Thanks in advance.

Malc.

Following CWG's reports of the Roshney Chicken and a mediocre attempt at CTM last night, I decided that rather than waste the left over base and masala, I would try and use it somehow tonight.

So the plan was to create a Roshney Chicken, the only trouble is that I have no idea what this is. So I trawled through the info that Chris has kindly posted so far and made a mental note. Now the other problem is that I had already combined the remains of a Masala Sauce with about 250ml of Kushi base, so I was really reaching on this one. In other words, I was looking for a miracle, fortunately, that's exactly what I got.......


So from yesterday I had about 4 tablespoons of Dipuraja's Masala Sauce which was made using Teaspoon measures to his recipe. The changed elements were IG Spice Mix, Pataks Madras Paste instead of Kebab Paste, Coconut Powder and Almond Powder. This was added to the remains if the ABC Kushi Base about 250ml and left in the fridge overnight.

To start I took two chicken breats and cut them into tikka then added them to a bowl with 1 tablespoon of Mustard Oil, 0.5 tsp Fenugreek Powder, 0.75 Mix powder and a little squirt of lemon juice. I rubbed the marinade in and placed the chicken in a small tray, covered in foil and roasted in the oven for 20mins.

While this was cooking I had to think of a way to bulk up the base. In other words, cook a small portion of base really quickly. I chose the following: I finely chopped one onion and added this to a pan with oil and fried until the onion was starting to catch stirring occasionally, I then added 1 heaped teaspoon of Garlic & Ginger and stirred this in for 30 seconds. This was followed by just covering the onions with boiling water, lid on and boiled hard until the water had all but gone. This was then repeated a second time, until the water had evaporated by half. The wet onion mixture was added to the base/masala mix and a tablespoon of Methi Leaves was added.

Timed for the chicken to come out I then set about the final cook. I added 1 onion chopped, half a red pepper chopped and 2 green chillis seeded and chopped, to oil in a pan. This was cooked for about 5 minutes to soften the onion mixture. I then added 0.75 tablespoon of IG spice mix and stirred through making sure to cook the spices hard i.e. almost burnt. The base/masala/onion mix was then added to the pan. After about 3mins I added the chicken and about half the juice that was in the tray along with a little water to loosen the dish.

Whilst this cooked through, I pre heated another pan with a good knob of butter (I had run out of ghee) and added 5 large sliced garlic cloves. This was cooked until the garlic also began to catch (the sticky stage). The contents of the pan then added to the main dish and stirred through.

Cooked for a further few minutes, I finally added 2 teaspoons of the chilli Jam I used in the LeSpice Jalfrezi (ABC Topic), stirred through and served with chopped coriander on top (I added alot more after the photo was taken).

I don't know if it resembles the Roshney Chris enjoys, but all I can say is that my mouth was dancing with delight, we absolutely loved it. Nothing was overpowering, it had a good depth of flavour with an almost smoky aroma perfectly balanced with a subtle sweetness and a gentle kick of chilli.

The only problem I have now is how to work out the recipe accurately, so I can do it again!

Thanks for reading and a big thank you to ChrisWG for sharing the gleaned information from Chutney's, as without the inspiration this would never have happened.

Well after a marathon of curries over the last several weeks, I asked my youngest what she might like for dinner on her birthday today? "Meat Pudding Daddy"!

So after 5 hours of steaming the final creation came to life, Steak & Ale Pudding with Chips, Peas and Onion Gravy.

Food of the goods.