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Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on November 17, 2013, 05:59 PM

Title: Pork ceylon vs Garlic chilli pork achari
Post by: Kashmiri Bob on November 17, 2013, 05:59 PM

Last night's effort.


Lamb samosas


(http://www.curry-recipes.co.uk/imagehost/pics/390124643f64cdaae9abc91b3abbc291.jpg)

Ready made deep-fried (Spicy Bites) finished off in the oven after a quick brush with butter and black cumin sprinkle.


Pork ceylon stuff


(http://www.curry-recipes.co.uk/imagehost/pics/d8f08d38bc1cee04ddee5831ccfabb4d.jpg)

Top to bottom. Garlic paste, coconut paste (coconut flour, creamed coconut, coconut oil, single dairy cream, sugar, a little water), service onions, pre-cooked pork.


Typically, in Birmingham, a Ceylon is a hot/very hot dish.  This one is about standard vindaloo strength.


(http://www.curry-recipes.co.uk/imagehost/pics/b7ddcd0e75933d05e949bb26d3be713d.jpg)


On test:


(http://www.curry-recipes.co.uk/imagehost/pics/7cab3c2797253de5286bff2ee064048b.jpg)


Meal for one


(http://www.curry-recipes.co.uk/imagehost/pics/f085048db4e8cb56b481f59bd01b21e8.jpg)


Left over pork achari in the little dish.


Very nice.


Rob  :)

Title: Re: Pork ceylon vs Garlic chilli pork achari
Post by: jounetsu on November 17, 2013, 08:08 PM

Looks outstanding Rob!