Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on January 04, 2014, 10:02 AM
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Balti tinda gosht
Had a go at this recipe from 100 Best Balti Curries, to spec. Described as two stages, exceptionally mild.
(http://www.curry-recipes.co.uk/imagehost/pics/f86cc993d2d43afd2583075b9aba7a59.jpg)
The "base gravy" for this dish is basically blended lamb stock/onions/tomatoes from the pre-cooked lamb.
(http://www.curry-recipes.co.uk/imagehost/pics/a2204b3fce0ba593e24cdb3005d53e12.jpg)
I found this curry exceptionally mild, and tasteless, which was a bit surprising given the spices/stock. Zero balti flavours. The tinda itself was watery and a bit rank. Didn't think of the dish as balti, BIR or trad. Managed to eat it with a few crinkly chips, and the Aunt Bessie roast tat perched on the side.
(http://www.curry-recipes.co.uk/imagehost/pics/3fa4f8c4af0269cdb45fb6aa996a4a73.jpg)
Interestingly the authors attribute this as an authentic "Adil" recipe. I've only had one lamb dish from the Adil, a Balti meat, which was loaded with the restaurant's benchmark flavours, sat amidst incredible smokiness and depth of flavour. Perhaps I did something wrong, although I doubt it.
Still a good read this book and I'll be having a dabble at a few of the other recipes. The Empire's Balti Fried King Prawns starter sounds nice and a bit different. The marinade for this is a green chilli/garlic/vinegar paste, with Magi liquid seasoning, or you can use a blend of soy sauce and marmite! After the prawns are cooked you remove them and further fry the marinade, to a dark toffee-like consistency, and serve the prawns on top of it. Apparently, you then just sit back and wait for the applause from your guests. We shall see. :D
Kashmiri chicken
Back on more familiar cooking territory. Ex-hot style. A good 3 cs of Kashmiri chilli power. Trying out Spicelands own brand.
(http://www.curry-recipes.co.uk/imagehost/pics/1cedf51dc07151b674688d294788023e.jpg)
Fabulous dish/flavour/heat. Simple high quality comfort food. Pic below is the left-overs re-heated in the micro for next evening's supper.
(http://www.curry-recipes.co.uk/imagehost/pics/8acaa0676880007a79e500a121214aad.jpg)
Rob :)
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that Kashmiri has sealed a purchase for me (amazon used is a real bargain at less than 3?).
i'm particularly interested in getting that red colour better and hoping not through food colouring.