Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Malc. on March 19, 2013, 10:04 PM
-
Courtesy of the Shanaz, tonight's meal is a Chicken Baguni, which I have nick named the Zonda. :)
The dish is essentially a madras with chicken tikka, tomatoes and aubergine. Its a wonderful dish, if a little heavy heavy on the oil.
Not I a dish I was familiar with and it isn't on their standard menu. Has anyone tried this dish or indeed has a bonafide recipe. I don't think it will be hard to replicate, but thought i'd ask.
Oh and it was devoured with a Tandoori Roti and onion salad. ;)
(http://i173.photobucket.com/albums/w56/_Axe_/shanaz_chicken_baguni_zpse79957ab.jpg)
-
Does it look that bad that noone has any comment or is it that it was cooked in a BIR? I am honestly confused, I thought it would get a response or two. Oh well. :-\
-
Never seen this on any menu. My kind of dish as it has brinjal. Looks like a madras with a brinjal bhaji thrown in and mixed around. It's one i could experiment with at some stage :D
-
Thanks for the response CH, I must admit I had to photoshop the image as I had used my phone to take the pic. The actual sauce was a little darker in colour, perhaps the red tinge is slightly off putting. But it taste good.
On my 'to have again' list for certain.
-
I'm also not a big fan of brinjal. I accidentally bought the brinjal pickle and nearly puked, but I tell you that if I had that curry in front of me, I'd force myself to try it. Awesome presentation :-)
-
Awesome presentation :-)
Lid off, dolloped on plate, you little rascal you , why I oughta..... ;) :P ;D
-
Looks nice and I have to agree with Curryhell with his description. I think that would be quite easy to have a shot at. I love aubergines in Indian food (amongst a big list of other things)
-
Awesome presentation :-)
Lid off, dolloped on plate, you little rascal you , why I oughta..... ;) :P ;D
Ahah, you are being too hard on yourself! ::) :P ;D
-
Hi Malc
Doesn't look too shabby to me ;) a dish I'm familiar with.
For my taste though, the tomatoes would probably kill this dish for me, and although its cooked
Bhuna style I'd want it a bit thicker/dryer and not so much methi.
A few places do this around here under the name Baigon Gosht or Tikka, heavy on the ginger
and coriander. No tomatoes though.
Bangladeshi Chefs have a bad habit of deep frying the Aubergine briefly, before adding it to the pan
which mops up the oil like a sponge, then breaks down and releases into the curry, which gives it
a soggy mush texture, delicious but never looks good on camera.
I go through phases with some veg, I tend to over eat it, then I don't touch it for months.
Aubergine is one of them, love it in a Bhuna, Stuffed, Baked, Bhaji and a simple Bengali Fry is a fave.
cheers Chewy
-
Hi Mike,
Thanks for the comments and I tend to agree with your observations. I had never tried the dish prior to this only because they had told me they deep fry the aubergine first. But I do like aubergine, I just had to give it a go. As you say, they leech the oil back into the dish which was very off putting and made the sauce quite loose.
I had in my mind that the dish would be more like a brinjal bhaji with chicken in it, but it clearly wasn't. Infact, that sounds quite good to me, I will get them to make that for me next time. I like the idea of the lamb too, sounds like a perfect combo to me Brinjal Gosht. :)
The Bengali Fry is one of my favourites too. Some TA's here offer this complimentary with your order. I know it as Brinjal Fry but i'm sure they are the same, thinly sliced aubergine deep fried in batter.
Cheers,
Malc.
-
Axe. Apologies for missing it. It was a miss rather than an ignore and I gave to say that if it tastes as good as it looks then great. I am a bit unadventurous when it comes to veg in curry but this could tempt me big time. :D
-
HI RD, no need to apologise, it's not everyone's cup of tea, I think I was just keen to get others opinions.
I'm half tempted to try the brinjal bhaji meat combo tonight, but i'm not sure my waste line will like it! ???
-
HI RD, no need to apologise, it's not everyone's cup of tea, I think I was just keen to get others opinions.
I'm half tempted to try the brinjal bhaji meat combo tonight, but i'm not sure my waste line will like it! ???
Know what you mean.. I am up in front of the naughty nurse nest week re cholesterol. Doh . Not that bad but my ears are already prepared. :D
-
Know what you mean.. I am up in front of the naughty nurse nest week re cholesterol. Doh . Not that bad but my ears are already prepared. :D
Good luck with that, take ear plugs. ;)
-
I think it looks great :)
Pat Chapman had a recipe in Favourite Restaurant Curries for his version of Achar Gosht; it used brinjal pickle, he claimed it was a Nepalese version of the dish.
It was really just a basic lamb curry with about a tablespoon of brinjal pickle added per individual portion.
I recall it being quite nice, though a bit heavy and sweet/sticky.
N.B. As far as I know, most restaurants/takeaways just use a spoon of the sauce oil from a tub of mixed pickle for Achar Gosht while home cooks use dried pickling masala - but not brinjal pickle.
Gary
-
Ok so after all this I decided to return to the Shanaz with the intention of asking for a brinjal bhaji with lamb. I spoke to Ali about my experience with the Baguni and went on to ask for my alternative dish. At this point Ali offered to cook me a dish himself. I had no idea what would arrive but I had complete faith in him.
What I was served was probably the finest ever non BIR, BIR curries I have ever eaten. The difference with this dish though, there is no base in it! Ali did say how they would refer to this which sounded like rezza but I really struggled to get the right sound of the word. Anyway, this dish had a nice crunchy bite from the onions, the aubergine added its smoky character, crunchy pepper added a sweetness and plenty of spicing fuelled the kick. The lamb which had been chopped into small pieces was flavourful and very delicious.
This is by far one of the best dishes I have ever eaten and went extremely well with a paratha.
(http://i173.photobucket.com/albums/w56/_Axe_/shanaz_brinjal_gohst_zps2ff53abd.jpg)
-
It was really just a basic lamb curry with about a tablespoon of brinjal pickle added per individual portion.
Thanks Gary that sounds very interesting. I've never had brinjal pickle and will look out for it.
-
This is by far one of the best dishes I have ever eaten and went extremely well with a paratha.
Was this a main dish Malc?
Nice pic by the way. But it looks more like a close up of a dollop of chutney/onion marmalade and one of those breads from the sri lankan i used to go to. A white flour i think they must use.
Did it need a yogurt dip with it at all?
-
Hi Frank,
Yes it was a main, I guess the picture is a little deceptive. The paratha in the back ground is roughly 11 inches or 28cm in diameter and the plate they are served on is a standard dinner plate.
Did it need a yoghurt dip?
That's something that I found quite interesting as I really didn't feel the need for a yoghurt dip, especially when you consider I had it with the paratha. I worked my way through the entire plate not once thinking it was too dry. I did entertain the notion of grabbing a mint yoghurt from the fridge (left over from a few days ago), but only because the first few mouthfuls had kicked my senses with chilli.
I have always gone with wet main and dry side or dry main wet side, this dish has totally blown that theory for me.
-
I know what it reminds me of! Chicken fajita!
Thats why i was thinking of creamy type dip.. . Guacamole/sour cream 8)
-
I'm sure it would happily entertain a sauce of some kind. What you can't get from the picture is just how tasty the lamb was. I've lamb curry before now as we all have, but never have I been able to define the lamb flavour as much as I could in this dish. You might even think it was mutton.