Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Adeypayne on March 05, 2014, 03:44 PM
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I HAVE POSTED THIS UNDER RECIPE REQUESTS ALSO. NOT SURE IF THATS RIGHT BUT I'M SURE ONE OF YOU GOOD CITIZENS CAN ADVISE ME :)
:D I know this is an old thread, but i've only recently joined. We have this on our curried away menu, a hot and sour dish which is delicious and works well with any meat or even fish! :)
INGREDIENTS:
BASE GRAVY
1 CHEFS SPOON SEASONED OIL
4 GARLIC CLOVES SLICED
1 TSP FRESH ROOT GINGER PEELED AND CUT INTO FINE STRIPS
1 CHEFS SPOON TOMATO PASTE
1 TSP CUMIN SEEDS (BLACK!)
1/2 CHEFS SPOON MIX POWDER
2 TSP CHILLI POWDER
PINCH METHI
PINCH OF SALT
3 FRESH GREEN CHILLIES CUT IN HALF LONG WAYS (JHALFREZI STYLE)
1/4 GREEN AND RED PEPPER ROUGHLY CHOPPED
1/2 CHEFS SPOON ROUGHLY CHOPPED ONION
1 SPRING ONION CHOPPED
1/4 FRESH SHATKORA (SKIN REMOVED AND CUT INTO PIECES)
1 TSP SHATKORA PEEL/ZEST, FINELY GRATED
2 TSP FRESH LIME JUICE
PRE COOKED MEAT OF CHOICE
1 DASH WORCESTSHIRE SAUCE ( is that spelled right?!!! lol )
3 PIECES OF FRESH TOMATO
1 TSP MR.NAGA PICKLE
1 TSP CHAT MASALA POWDER
1 TBLSP PURE BUTTER GHEE
FRESH CORIANDER
METHOD:
PRE HEAT YOUR CURRY PAN. NOW ADD THE OIL AND HALF THE GHEE, ADD THE GARLIC AND GINGER AND COOK SLIGHTLY. JUST COLOUR THE GARLIC, DO NOT BURN IT!!
NOW ADD THE CUMIN SEEDS AND FRY OFF FOR 30 SECONDS.
NOW ADD THE MIX POWDER, SALT, METHI AND CHILLI POWDER AND COOK OUT THE SPICES.
NOW ADD THE TOMATO PASTE AND COOK OUT.
NOW ADD THE GREEN CHIILI, ONIONS, PEPPERS,SPRING ONION AND SHATKORA PIECES.
NOW ADD MEAT OR FISH AND COOK ON MED HEAT FOR 2-3 MINS.
NOW ADD THE SHATKORA PITH, WORCESTSHIRE SAUCE AND LIME JUICE.
COOK FOR A FURTHER 2 MINS.
NOW ADD 150ML-200ML BASE GRAVY
NOW ADD THE MR.NAGA, TOMATO PIECES AND FRESH CORIANDER.
REDUCE THE HEAT TO SIMMER UNTIL OIL RISES.
JUST BEFORE SERVING, ADD THE REST OF THE GHEE AND A PINCH OF CHAT MASSALA.
COOK FOR A FURTHER MINUTE.
ADD MORE CORIANDER IF DESIRED AND SERVE ON A WARM PLATE.
GARNISH WITH A LIME TWIST, CHOPPED SPRING ONION AND A DUSTING OF EITHER CHAT OR GARAM MASSALA.
IF YOU PREFER A SAUCIER CURRY, ADD MORE BASE AT LAST STAGES
(PLEASE ENSURE ANY MEAT OR FISH IS PIPING HOT BEFORE SERVING!!)
DONE! ENJOY :)
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Adey I thought if you remove the (shatkora) skin the pith is underneath. For the 1 tsp grated pith do you mean zest/rind? Very interested in recipe. Thanks for posting.
Rob :)
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Oh dear - you're giving me ideas now! Already committed to boring food for tonight, but tomorrow is a whole new day! Thanks Adey!!
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Sounds very nice! Just need to get my hands on some shatkora. If not, could you use lemon as a substitute?
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Sounds very nice! Just need to get my hands on some shatkora. If not, could you use lemon as a substitute?
Not really. There's no real substitute for shatkora and lemon certainly wouldn't work - imagine, lemon peel curry, blech! :o
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Hi All, Rob, are you takin the pith?!! ;)
Ye i meant rind/zest sorry long day! ;D
The only substitute I would ever consider would be Grapefruit peeps, if you cant get the real Shatkora.
This really is a truly delicious dish, the hotness compliments the sour really well. If this dish is too mild then it honestly isn't as nice as all you get is an over the top sour taste :)
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Hehehe ... just been to local international supermarket. Very handy as it's at the end of the street, but not as simple as it sounds - it's truly international. They claim the staff speak 7 languages between them!
Never bought Shatkora before, but found something that looked vaguely right. To be on the safe side, I made the mistake of asking what it was. No-one at all had ever even heard of it! Luckily an Asian couple were earwigging as they shopped and managed to confirm that what I was holding, was indeed Shatkora!
Looking forward to tonight ... sounds delicious :)
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With the exception of Jerry's Adil balti work/recipe, this shatkora recipe is one of only a few new BIR dishes that has caught my imagination, for quite some time. Top of list of dishes-to-do with my next batch of Bangal base.
Rob :)
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Let me know how you get on guys ;)
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Was lovely Adey. Would maybe make a few changes next time, but that's just personal taste - was a fantastic introduction to an ingredient I've seen before but not thought about. Thankyou.
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Was lovely Adey. Would maybe make a few changes next time, but that's just personal taste - was a fantastic introduction to an ingredient I've seen before but not thought about. Thankyou.
Great, so glad you enjoyed it. Of course experiment with the dish, i did that originally before putting it on the menu :)
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I HAVE POSTED THIS UNDER RECIPE REQUESTS ALSO. NOT SURE IF THATS RIGHT BUT I'M SURE ONE OF YOU GOOD CITIZENS CAN ADVISE ME :)
:D I know this is an old thread, but i've only recently joined. We have this on our curried away menu, a hot and sour dish which is delicious and works well with any meat or even fish! :)
INGREDIENTS:
BASE GRAVY
1 CHEFS SPOON SEASONED OIL
4 GARLIC CLOVES SLICED
1 TSP FRESH ROOT GINGER PEELED AND CUT INTO FINE STRIPS
1 CHEFS SPOON TOMATO PASTE
1 TSP CUMIN SEEDS (BLACK!)
1/2 CHEFS SPOON MIX POWDER
2 TSP CHILLI POWDER
PINCH METHI
PINCH OF SALT
3 FRESH GREEN CHILLIES CUT IN HALF LONG WAYS (JHALFREZI STYLE)
1/4 GREEN AND RED PEPPER ROUGHLY CHOPPED
1/2 CHEFS SPOON ROUGHLY CHOPPED ONION
1 SPRING ONION CHOPPED
1/4 FRESH SHATKORA (SKIN REMOVED AND CUT INTO PIECES)
1 TSP SHATKORA PEEL/ZEST, FINELY GRATED
2 TSP FRESH LIME JUICE
PRE COOKED MEAT OF CHOICE
1 DASH WORCESTSHIRE SAUCE ( is that spelled right?!!! lol )
3 PIECES OF FRESH TOMATO
1 TSP MR.NAGA PICKLE
1 TSP CHAT MASALA POWDER
1 TBLSP PURE BUTTER GHEE
FRESH CORIANDER
METHOD:
PRE HEAT YOUR CURRY PAN. NOW ADD THE OIL AND HALF THE GHEE, ADD THE GARLIC AND GINGER AND COOK SLIGHTLY. JUST COLOUR THE GARLIC, DO NOT BURN IT!!
NOW ADD THE CUMIN SEEDS AND FRY OFF FOR 30 SECONDS.
NOW ADD THE MIX POWDER, SALT, METHI AND CHILLI POWDER AND COOK OUT THE SPICES.
NOW ADD THE TOMATO PASTE AND COOK OUT.
NOW ADD THE GREEN CHIILI, ONIONS, PEPPERS,SPRING ONION AND SHATKORA PIECES.
NOW ADD MEAT OR FISH AND COOK ON MED HEAT FOR 2-3 MINS.
NOW ADD THE SHATKORA PITH, WORCESTSHIRE SAUCE AND LIME JUICE.
COOK FOR A FURTHER 2 MINS.
NOW ADD 150ML-200ML BASE GRAVY
NOW ADD THE MR.NAGA, TOMATO PIECES AND FRESH CORIANDER.
REDUCE THE HEAT TO SIMMER UNTIL OIL RISES.
JUST BEFORE SERVING, ADD THE REST OF THE GHEE AND A PINCH OF CHAT MASSALA.
COOK FOR A FURTHER MINUTE.
ADD MORE CORIANDER IF DESIRED AND SERVE ON A WARM PLATE.
GARNISH WITH A LIME TWIST, CHOPPED SPRING ONION AND A DUSTING OF EITHER CHAT OR GARAM MASSALA.
IF YOU PREFER A SAUCIER CURRY, ADD MORE BASE AT LAST STAGES
(PLEASE ENSURE ANY MEAT OR FISH IS PIPING HOT BEFORE SERVING!!)
DONE! ENJOY :)
(http://www.curry-recipes.co.uk/imagehost/pics/89af2233ce471b50afcb81666c2d12ba.jpg) (http://www.curry-recipes.co.uk/imagehost/#89af2233ce471b50afcb81666c2d12ba.jpg)
Not knocking your take on this dish Adey, because your recipe is similar to mine. without your cumin and garnish.
But a quarter of fresh Shatkora rind/pith, is a massive amount in one dish.
I
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(deleted)
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I wouldn't care Phil, I very nearly went there with the missus last year as we were staying down the road for a visit to the Royal yacht. Its definitely getting a go this year as I'm yet to have a memorable curry in Scotland. Had some reasonable ones but not one that stands out yet.
PS.And Adey, Chewy is right, post some of your own pic's as we're all curry porn perverts here. (or anyone else that has had a go at it for that matter :) ) .... Plus you should know that by now ;)
PPS. And as Phils post is now deleted, its on here http://www.britanniaspice.co.uk/tag/shatkora-gosht (http://www.britanniaspice.co.uk/tag/shatkora-gosht)
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Cognitive dysfunction kicking in again ::) Take a Pill Phil
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Fair comment chaps, will take one of finished dish tonight or tomorrow :)
Chewy, i totally agree with what you say about the amount of Shatkora as i'm a firm believer in less is more. My chefs have both tried it both ways and have settled for the more option. Never had any complaints about the dish, and to me will only taste over sour if cooked too mild (imo).
Thanks for the constructive comments all :)
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Cognitive dysfunction kicking in again ::) Take a Pill Phil
Always happy to delete one of my own posts which, with the benefit of hindsight, I don't feel is constructive, Chewy -- you might want to try it sometime.
** Phil.
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(http://www.curry-recipes.co.uk/imagehost/pics/ae73fa3d75abcb84976078e86efa4fae.jpg) (http://www.curry-recipes.co.uk/imagehost/#ae73fa3d75abcb84976078e86efa4fae.jpg)
Red card for the mumbling, incoherent, jealous one !!!!
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(http://www.curry-recipes.co.uk/imagehost/pics/ae73fa3d75abcb84976078e86efa4fae.jpg) (http://www.curry-recipes.co.uk/imagehost/#ae73fa3d75abcb84976078e86efa4fae.jpg)
Red card for the mumbling, incoherent, jealous one !!!!
Thats a bit nasty about Phil. You where just wishing him happy birthday a couple of days ago?
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You where just wishing him happy birthday a couple of days ago?
Yellow card for Gav for crimes against grammar/spelling
(http://www.curry-recipes.co.uk/imagehost/pics/ff7495b05de586cc471a8f06e58b7011.png) (http://www.curry-recipes.co.uk/imagehost/#ff7495b05de586cc471a8f06e58b7011.png)
And just being a bit of a knob........any more and your off like C*
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Yellow card for Gav for crimes against grammar/spelling
And just being a bit of a knob.....
Its nob down my neck of the woods, and something I quite happily take as a complement amongst a few other sayings that I regularly get called. And as for the spelling its my dis-lixic keyboard plus I've never been the same since I went to a toga party dressed as a goat....
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Its nob down my neck of the woods
I'm quite sure it is, Gav, but that doesn't make it any better.....almost a second yellow for persistent 'knobbing'
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Its nob down my neck of the woods
I'm quite sure it is, Gav, but that doesn't make it any better.....almost a second yellow for persistent 'knobbing'
FFS that would be 'nobbing' as in nob-nut, (splash out on this (http://www.amazon.co.uk/New-First-Aid-English/dp/071694409X)), and I think you're more persistent than me. ??? ;D
Or should that be 'I'
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Plus we are off topic and I did think C*
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Adey has already cleared up the quantities. It's 1 tsp of grated shatkora zest, and that is interesting to me, as this is where the flavour is concentrated (massively). The knowledge I have gained (from a chef) is that frozen peel/underlying pith should be hard-fried, to get the flavour out of it (for a BIR type dish). Frozen shatkora is rarely as good as fresh. When cooking a BIR dish using fresh peel/pith it can be added later, as it is inherently more pungent. I have made quite a few shatkora dishes, BIR and trad. The difficulty (for me) is that the stuff is so bloomin' zingy, it's hard to find the right taste/balance in the finished dish. Bitterness can be a "problem". Indeed, when chef Moike made a trad shatkora at my house, after I insisted on him doing so, it was still pretty tart. He knocked this up in about 2 hr. 1 kg mutton on the bone with 4 thin slices of very fresh shatkora. A mellow tasting shatkora bhuna really needs slow cooking (e.g overnight), apparently. Adey's recipe got me thinking that grated zest may be more conducive to BIR pan-type cooking, and I've not seen mention of this anywhere previously. I have also not seen a recipe on here that remotely resembles Adeys. Agree an original pic of the dish would be better, but it's no big deal. A lot of my curries look pretty similar, and so do most other peoples' efforts. I might start using stock photos myself ;D
Rob :)