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Messages - Domi

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751
Cooking Equipment / Re: Balti Dishes ect...
« on: June 23, 2007, 02:30 PM »
or from here :)

http://www.topcookware.co.uk/view_product.asp?productID=402

752
Pictures of Your Curries / Re: How to Upload Your Photos
« on: June 23, 2007, 02:08 PM »
Hi Folks ;)

You could also register for a free account at photobucket and use the image tags to post a link to your photo.....it saves the forum's bandwidth and storage space (if there's any limits).

here's the link to photobucket....

http://smg.photobucket.com/

753
Bhajis (Onion, Pakora, Mushroom, Vegetable, etc / Chanda Bhalla's Fish Pakora
« on: June 23, 2007, 02:02 PM »
Got this recipe from the local newspaper.....the chef is from the Indya restaurant in Holmfirth, Huddersfield ;)

Serves 4-6

Ingredients:

800g skinless cod (or haddock) fillets, cut into large chunks, rinsed and patted dry; plain flour; veg oil, for deep frying.

For the marinade:

250g plain yoghurt
0.5 tsp salt
juice of half a lemon
4 garlic cloves, finely chopped
1 inch piece fresh ginger root, finely chopped or grated
small amount of chopped fresh coriander

For the batter:

150g besan or gram flour
large pinch turmeric powder
large pinch bicarbonate of soda
3 fresh green chilli, finely chopped
1 tsp salt
1 tsp garam masala
175 ml water

METHOD:

1. Place all marinade ingredients into a food blender and blend for about one minute then place all marinade into a medium sized bowl with the chunks of fish and leave to stand for a minimum of 30 minutes.

2. To make the flour batter, put the besan flour into a bowl and add all the ingredients (except the water) and mix.

Make a well in the centre and gradually stir in the water until a thin batter is formed, similar to that of single cream. (see chef's tip below)

3. Heat enough oil for deep-frying on a medium heat.

4. Remove the fish chunks from the marinade and dust with plain flour, then coat thoroughly with the batter and without overcrowding the pan, drop the fish pieces into the hot oil and fry for about 2.5-3 minutes until golden brown.

5. Remove fish with slotted spoon and serve with lemon wedges and fresh mint chutney.

*CHEF'S TIP*

Make sure the batter is not too thick as the pakora will not be light and crispy.

754
Dopiaza / Domi's Do-piaza (Darth's Base)
« on: June 23, 2007, 01:02 PM »


Ingredients:

3 x chicken breasts, cut into bitesize pieces
2 x finely chopped birds eye chillis
1 x Cube Ginger puree
1 x Cube garlic puree
1 x portion Darth's Base gravy (warmed)
1 tblsp chopped coriander
2 x large spanish onions, cut into rings
1 x red onion, finely chopped
1.5 tblsp tomato puree (double concentrate)
1 tsp garam masala
vegetable oil /ghee

Spice Paste mix:

1 tsp salt
2 pinches dried curry leaves, crushed
1 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp smoked paprika (I use La Chinata)
0.5 tsp ground fenugreek
0.25 tsp asafoetida
1 tsp curry powder (I used hot but you can add whatever is to your taste)
1 tsp chilli powder. (I used mild, I'd run out of hot)
seeds of 2 green cardamoms
1 tblsp lemon juice

Method:

1. Make spice mix paste using a little water if necessary.
2. Heat a little oil in a pan and fry your onion rings until golden brown and just starting to caramelise. Remove from pan and chop into almost a paste. Set aside.
3. Fry finely chopped red onion until soft and translucent. Add ginger, garlic and finely chopped chillis, cook out for a couple of minutes.
4. Add spice paste and cook out for 30-40 seconds.
5. Add chicken pieces and coat/seal well.
6. Add Base sauce, tomato puree, chopped coriander & onion paste and simmer and stir for ten to fifteen minutes or until chicken is almost cooked through.
7. Sprinkle over garam masala, stir in, cook for another couple of minutes.
8. garnish with fresh coriander and serve.

Enjoy ;)

755
Lets Talk Curry / Re: Left over curry isn't BIR curry
« on: June 16, 2007, 06:26 PM »
true, santa, true, but I have to say that I prefer to order a take-away later on in the evening as they seem to taste better than when they've first opened :-\

Does anyone else think this or am I just mad? :D :o

756
Starters and Side Dishes Chat / Re: Red onion stuff?
« on: June 16, 2007, 06:13 PM »
hehe you forgot white onions :P they're a bit milder than the normal Spanish or English ;) but whenever we've had this sauce served in BIRs it's not usually made with red onions.

757
Lets Talk Curry / Re: north and south curry tastes
« on: June 06, 2007, 03:09 PM »
Hi fishingblade1889 ;)

I don't believe there is a north/south divide curry-wise, I think it's all down to personal taste. :)

I'm a Yorkshire lass and I do love me curries, but I can order the same dish from quite a few restaurants/takeaways and never get the same dish twice :-\ lol

I judge curries the same way as I judge art.....I'm not an expert but I know what I like :P The best way is through trial and error.....if you find a base sauce mix that suits your tastes, stick with it ;) There are some great recipes on this site and I've tried quite a few and never had a bad result yet but I do have my favourites....Like Curry King said, pick one and give it a go  ;D I'm sure you won't be disappointed :o

758
Starters and Side Dishes Chat / Re: Red onion stuff?
« on: June 03, 2007, 12:38 PM »
Jeera's sauce for chicken pakoras is very similar, just add some chopped onion and give it a go.....it worked for me  :P

link to Jeera's post is here:-

http://www.curry-recipes.co.uk/curry/index.php?topic=1541.0

759
Lets Talk Curry / Re: Takeaway Closed down
« on: May 23, 2007, 10:10 PM »
cor! I bet that made you feel a bit ruff, Mike ::) :P

760
Lets Talk Curry / Re: Beer, Lager, Wine or Water?
« on: May 23, 2007, 07:27 PM »
I'm not into red wines so a rioja would be no use to me lol but I do like a slurp of a nice white every now and again ;) (can't beat a good sancerre when the kids have gone to bed ;D )   I'll have a go with an Aussie chard as you suggested :) Thanks Paul ;)

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