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Topics - Stephen Lindsay

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21
Pictures of Your Curries / Tonight's Tea
« on: February 09, 2013, 08:20 PM »
I wanted something different so here it is:



Clockwise from bottom right - Lamb Koftas, Mushroom Bhaji, Plain Rice, Cabbage Foogath
Top - pre-bought Parathas

22
House Specialities / Chicken Bengali with Taz Base
« on: January 09, 2013, 07:16 PM »
Another effort from the cook4one website, adapted for the Taz base. The tamarind gives it a darkish colour and it comes through in it's sourness and I guess could be reduced a little. It has a bit of a kick due to the chilli paste (Ashoka). The addition of fried potato cubes gives this dish a twist and it tasted really good. Definitely one to do again.

Chicken Bengali

Ingredients:

1 portion of pre-cooked chicken
100 g potato (prepared weight) cut into 1 cm cubes and par boiled, then pre-fried (see notes)

23
House Specialities / Chicken Chettinad with Taz Base
« on: January 09, 2013, 07:12 PM »
My exploration of the cook4one website continues and this recipe was itself drawn from The New Curry Secret. Quite a nice dish but nothing particularly outstanding. The lime juice does come through in the dish and I guess that's what makes it slightly different.

Chicken Chettinad

Ingredients:

1 portion pre-cooked chicken
400 ml Taz base gravy
1 tbsp tomato puree, mixed with 1 tbsp water
2 tsp spice mixture

24
Pictures of Your Curries / Tonight's Tea - Starter
« on: January 02, 2013, 07:34 PM »
Clockwise from top left:

Dips yellow mint sauce
Patak's lime pickle
SL's spicy onions
Patak's brinjal pickle
along with Rajah poppadoms
and some nice pear cider (not pictured)


25
House Specialities / Goan Coconut Chicken with Taz Base
« on: January 02, 2013, 05:05 PM »
Adapted for the Taz base from Kris Dhillon

26
House Specialities / Chicken Kerala with Taz Base
« on: January 02, 2013, 03:21 PM »
Well this is my first curry for 2013 as I continue to experiment with new recipes that go beyond the standard curry house favourites. Adapted for the Taz base from the recipe on the cook4one website, apparently this was inspired by a recipe from Madhur Jaffrey in 'The Telegraph' free booklets "the Perfect Curry".  Therefore its BIR credentials are probably non-existent but it has been heavily modified for a single portion and cooked in BIR rather than traditional style.  The taste of chilli and coconut comes through in this very tasty dish.

Chicken Kerala with Taz Base

Ingredients:

1 portion pre-cooked chicken
400 ml Taz base

27
House Specialities / Chicken Shakuti with Taz Base
« on: December 30, 2012, 06:58 PM »
This is my version of this dish which has its origins in Goan cookery.

Chicken Shakuti with Taz Base

Ingredients:

pre-cooked chicken (or chicken tikka) for one
350 ml Taz base
1 tsp spice mix

28
House Specialities / Chicken Bangla Garlic with Taz Base
« on: December 29, 2012, 09:46 PM »
I can

29
Talk About Anything Other Than Curry / Merry Christmas from Scotland
« on: December 25, 2012, 01:22 PM »

30
Pictures of Your Curries / Tonight's Tea
« on: December 09, 2012, 08:57 PM »
Clockwise from top left:

Alarmist's Mushroom Bhaji, Murgh Makhani with Taz Base (Butter Chicken), Curryhell's Brinjal Bhaji, Chicken Ceylon with Taz Base.


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