Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Garp on June 05, 2014, 07:16 PM
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I've been off curries for a few weeks so, with some trepidation, went for a takeaway tonight. Lamb Jalandhar with plain paratha. Absolutely gorgeous - maybe my love of BIR is returning :)
I have never heard of this dish before and I realise that restaurants/TAs often just make up names for 'chef's special' dishes - Jalandhar is a city/area in the Punjab, I believe. The dish was described on the menu as 'succulent chicken (I had lamb version) cooked in a Punjabi masala - a firm favourite with the staff'. I have made Stephen Lindsay's Punjabi Masala many times, and it is a firm favourite of mine, but this took it up a little notch. Thicker, spicier and just lovely. Might try to replicate it using Stephen's as a very good starting point.
(http://www.curry-recipes.co.uk/imagehost/pics/8602e697920cd893fa2a722421a38fd2.JPG) (http://www.curry-recipes.co.uk/imagehost/#8602e697920cd893fa2a722421a38fd2.JPG)
If anyone has come across a similar dish, advice would be appreciated :)
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I've made Ashoka jalandhri which is on here somewhere garp, yours looks similar.
Ashoka Jalandhri:
Ingredients:
- Garlic/ginger paste
- Tomato Puree
- Methi
- touch of green chili paste
- 1/2 chefs spoon of South Indian Garlic Sauce
- touch of mixed pickle
- Banjara
- One chefs spoon of masala sauce
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Could scoff that now Garp :P
Nice to see somebody buy a decent TA curry for a change.
Could be any Red Masala or Jal curry, depending on the Chef/place
Yours looks well cooked and oily, but in a good way!
Had a similar looking dish at the weekend with a tarka of fresh garlic on top
They called it a Jal Jhul Roshun.
Mine was Bengali not Punjabi of course. ;D
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ELW - thanks for that. I'll look into that :)
Chewy - yes it was very nice and has renewed my love of BIR :)
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That does look nice. I could scoff that right now instead of the insipid chicken drumsticks the missus has left me for my dinner. :(
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Get your @rse down the TA, Gav, and ditch the drumsticks mate :)
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Get your @rse down the TA, Gav, and ditch the drumsticks mate :)
I would love to but I've been stuck in the house for 3 days waiting for an over due passport renewal which I need to go to France with on Sunday :-\ I'm in the mood to kill >:(
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Ok - order a TA for delivery :)
Where you going in France?
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Ok - order a TA for delivery :)
Where you going in France?
Le Mans to drink beer and wine and watch cars for a week. :) :) :) :)
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Oh and eat fine quality french cuisine like haggis from ballards. :P
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"... from Ballards" ? Where do you live, Gav ? My local butcher/abbatoir is a Ballards ...
** Phil.
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The Ballards in question are in Castle Douglas near to Garps neck of the woods in Dumfries. I'm in sunny Whitley Bay, that suave coastal retreat on the North East coast. We'll be having a late Burns Night with about 15 of us in a field in France complete with proper attire (bay city rollers suit) and the piping in of the haggis by me playing that well known bagpipe classic, 'There's a Cat Stuck in the Mangle' followed by copious amounts of whisky and imported real ale being consumed.
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Hahaha. That sounds magical, Gav. Enjoy :)
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Gav,
ha ha that's funny, especially the bay city roller attire :-)
See you at the play house then :-) could this be the start of
another BIR meet up for us shy northern and other welcome folk ?
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Gav,
ha ha that's funny, especially the bay city roller attire :-)
See you at the play house then :-) could this be the start of
another BIR meet up for us shy northern and other welcome folk ?
Hes been on at our rugby club twice over the last few years. Was late on the second time with the punters moaning. He was stuffing down an Indians in Tynemouth hence the lateness. It only Les McKeown as well not that I went.
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I've made Ashoka jalandhri which is on here somewhere garp, yours looks similar.
Ashoka Jalandhri:
Ingredients:
- Garlic/ginger paste
- Tomato Puree
- Methi
- touch of green chili paste
- 1/2 chefs spoon of South Indian Garlic Sauce
- touch of mixed pickle
- Banjara
- One chefs spoon of masala sauce
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Just a cooked spice/onion /tomato mixture used in place of mix powder/ powdered spices.
It's a pain in the 4rse to make so if your doing it you may as well make a decent amount. Flavour of it already cooked is better than a powdered spice mix imo.
http://www.curry-recipes.co.uk/curry/index.php/topic,3921.0.html (http://www.curry-recipes.co.uk/curry/index.php/topic,3921.0.html)
Goes with the rest of the Ashoka stuff on here.
Googling bunjara will probably bring you right back to this website :)
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Cheers, appreciated. Certainly interesting stuff, and by the look of it your description was spot on.
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Another one from a different TA, but similar:
Basanti
Cooked in special curry sauce,topped with onion,tomatoes,green peppers and touch of achari masala & almond flakes
Very tasty
(http://www.curry-recipes.co.uk/imagehost/pics/a10ada99777f3f2625da49cc0935cfe6.JPG) (http://www.curry-recipes.co.uk/imagehost/#a10ada99777f3f2625da49cc0935cfe6.JPG)
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What do they mean by 'special', any views? Loks good though.
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Looks nice and I'm desperate for a curry but the last couple of days, I've had to have a gaviscon chaser with everything I've ate. :-\
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What do they mean by 'special', any views? Loks good though.
I have no idea mate, other than it's a secret :)
[/quote]Looks nice and I'm desperate for a curry but the last couple of days, I've had to have a gaviscon chaser with everything I've ate. :-\
Shame bud....maybe you need a nice korma.
But, if I can ask a serious question, bearing in mind I hate fresh coriander leaf. There are fresh leaves in this dish......would it be fresh fenugreek leaf? I've never used it; is it used in BIR?
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What do they mean by 'special', any views?
"Special" is the most common word in the Anglo-Indian language; it means "we have set the price for this dish above the mean for similar dishes on our menu, and therefore need to encourage you to buy it in order to maximise our profit margin". From the Sanskrit /Asadharana-nimitta/. I thought everyone knew that ...
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With a concomitant adjustment to the pricing structure I assume...?
As usual! ::)
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If I can ask a serious question, ... there are fresh leaves in this dish......would it be fresh fenugreek leaf? I've never used it; is it used in BIR?
Looks more like fresh curry leaves to me.
** Phil.
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Bet it's coriander leaf ;)
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Bet it's coriander leaf ;)
I don't think so mate. Unless they were cooked in some new secret way that made them less disgusting.
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But could you be right? Might it be that fresh coriander, cooked in a dish, rather than just thrown in, or on, at the last minute is more palatable?
Come on all ye experts ;D
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But could you be right? Might it be that fresh coriander, cooked in a dish, rather than just thrown in, or on, at the last minute is more palatable?
Undoubtedly "more palatable" to those who dislike near-raw coriander, but for coriander addicts such as myself, simply a waste of a good herb. But then I also love the whole-mouth taste sensation experienced when crunching down on a nicely softend green cardamom in pulao rice, so I do not pretend for one minute that my taste buds are entirely normal ...
** Phil.
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I'll put your reply to the side for now, Phil ;)
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Finally got round to trying to clone my current favourite Punjabi TA dish at the moment- Lamb Basanti. Had two or three attempts, adjusting the odd ingredient and quantities to try to get the sauce taste and texture right. It's not an exact clone by any means, but having tasted the sauce, it's a bloody decent curry.
Pictures and recipe to follow once I've scoffed it and come to final conclusions :)
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Looking forward to photos of empty plates!!! ;) :D