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I understand that many of our members do not know the recipe for making 8 spice and the gravy for the recipes I post. If it is helpful for you and our members to cook the recipes using 8 spice and the gravy then I will put them up also
Hi Abdul,Welcome to the forum, thanks for sharing the curry gravy recipe. I hope this helps members on the road to cooking proper curry.Ive got no issue with you advertising your book on this site and id be happy to post a link to your website in the members offers section.Let me know if you would like me to.I might even have a go at this curry gravy myself.All the best Stewps, if you want some help marketing your second book drop me a private mail, i would be happy to help you out.
Hi Abdul,My preffered BIR curry along with Mrs moony is a lamb ceylon, if you have a recipe, please post it.I am pleased you have posted your 8 spice and gravy recipe to this forum, this will most definatley prompt other members who have yet to buy your book, to try the handi curry, although it is a more traditional dish and exactly how i have it before ,if not better off my bangladeshi friends, it really does make an excellent alternative to BIR.Regards,Alan ;D
Hi, I have adjusted the format. thank you for leting me know.On the bone Tandoori Chicken CurryIngredientsOil 6 tbsp 2 onions 500g chopped into small cubes 2 on the bone Chicken 2kg cut into medium pieces (if off the bone then 2 and HALF kg)HALF a Capsicum chopped into small cubes3 Green chillies slicedShatkara Bangladeshi citrous macroptera 150gTin of plum tomatoes 200gGarlic ginger 1 tbspTomato puree paste 1 tbspSalt ? HALF tbsp Tikka masala paste 1 tbsp8 Spice 2 tbspGravy 3 pintsMethod1. Chicken cut into medium pieces, wash thoroughly and set aside.2. Shatkara defrost, wash and set aside (if fresh then wash and set aside).3. Tin of plum tomatoes blend and also set aside.4. In a cooking pot add oil, garlic ginger, capsicum, onions and salt (according to taste). Cook over medium heat until golden (est. 15-20minutes).5. Then add 3 green chillies and stir for 1 minute. Then add Tikka masala paste, 8 Spice and stir well for 2-3 minutes. Add tomato puree paste and again stir well for 2-3 minutes. Add the blended plum tomatoes and cook for 2-3 minutes.6. Plunge the chicken into the cooking pot; squeeze the satkura (to rinse out as much water possible); and place into cooking pot. Stir well and cover the pot with a lid and over full heat, cook for 10 minutes stirring occasionally.7. Then turn to a slow heat and cook for 2 minutes.8. Add 3 pints of gravy and cook for 15-20 minutes stirring occasionally.9. Finally add a dash of coriander.Could you please let me know how it went and your opinion of this. In the next few weeks I will share 1 of my paneer dishes with you ;Dthank you,abdul
Chewy,what is a taj patta, and i have never heard of kitchen king!!!Regards,Alan ;D