Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Gav Iscon on January 31, 2015, 02:35 AM
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Full report to follow. :)
TSG applied for.
(http://www.curry-recipes.co.uk/imagehost/pics/4dcb9bd7cd712264542d31a0fdd8ea16.jpg) (http://www.curry-recipes.co.uk/imagehost/#4dcb9bd7cd712264542d31a0fdd8ea16.jpg)
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Looking good Gav, hope you have some mor pics to share and a recipe
How was the new balti pan, nice bit of caramelisation going on in there, is it quite a thin pan compared to curry pan? I had a cheap balti pan but it was really thin and found it burnt easily
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Looks very nice, Gav! I did CurryHell's NIS last night (almost a weekly event nowadays!) and I'm planning a Ceylon for tonight, but I could be persuaded to change the recipe if you reckon your Balti fits the bill. :)
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I'm with Andy more pics and a recipe please.
London.
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Full write up hopefully tomorrow. :)
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that looks spot on to me Gav. Looking forward to reading more
Regards
Mick
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Ceylon for me tonight, then. :(
Still, on the upside - Ceylon for me tonight, then. :)
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I can almost smell it from here :) That would go down a treat for my lunch :P
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Ceylon for me tonight, then. :(
Still, on the upside - Ceylon for me tonight, then. :)
My missus's choice of curry 90% of the time.
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Your missus has great taste, Gav! :)
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Full day curry fest yesterday and really good fun proving these Balti Pans.
A different style of cooking and not as much cooking control as a flat curry pan.
Glad we got these pans and will cook a Balti/Karahi when needed, one less pot to wash. ;D
Gav
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Looks delicious, Chewy. Multiple curries? Now really looking forward to the write-up! :)
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Looks like a fun day was had :) and the food looks good too.
Are those pans stainless steel? I had one once which was a bitch to keep useable - having to oil it before storage to keep it from rusting. Just wondered if these ones are similar, or didn't I season it properly :)
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They're just pressed plain steel, a couple of mm thick. I always dry mine on some heat after washing and towel drying, same with my wok.
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I meant plain steel, Gav, just had a senior moment :)
I did find I had to oil it though, but maybe just drying on heat and towelling is enogh to keep the moisture away :)
Anyway, you should be getting pics ready to post ;)
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Just to clarify, towel dry then heat just to get rid of any remaining moisture. :)
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Cool - I don't have it any more, but thanks for the clarification :)
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After following, the long running Three Baltis thread based on the Birmingham Balti and trying Balti
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Entertaining report, Gav. Not sure I'm anywhere nearer making a proper Balti, but it was a good read and I can only say that I wish I had been there to share the grub and the banter!
Look forward to the next instalment! :)
PS: Happy new pan! :D
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Fantastic. Really nice looking curries there boys! My shatkora arrived today too Stu. Thanks very much!
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Excellent cooking and reporting there Gav You can't beat days like that, truly amazing, the more you cook the better your skills and technique become, glad you enjoyed my sauce even if chewy thought it a little sweet, first time anyone has described it that way !
I made chewys Bhuna (lid on)tonight, bloody lovely , look forward to perfecting my cooking of that dish. Have you any recipes to share from tonight ?
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good stuff :-)
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(Moderated)!! How much curry can two people eat in a night?
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Lots ;D
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Good write up Gav.
You forgot to mention your new Ali curry pan cost under a fiver and we had Onion Bhaji starters (Sverige)
MA, your sauce is good, lip burning extra extra hot out of the jar, scotch bonnet flavour, to my taste.
I use Grace scotch bonnet hot sauces, which have that similar taste.
I used 1 tsp in a saucy curry and it flavoured the curry well, but it did add sweetness to the dish
which I mentioned to Gav, but he was curried out. ;D ;D
Anyhoo, Your Burning Bad is a good extra extra hot sauce. Be really good in Piri Piri curries.
cheers Chewy
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Impressive report and pics. Glad the Geordie balti lives on.
Appreciate the comparison with the Ali pan. The balti looks as if it was seasoning from the cooking.
Going to have to take my 2 pans with me next time i go south to compare with the flat handle and bottom real McCoy.
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MA, your sauce is good, lip burning extra extra hot out of the jar, scotch bonnet flavour, to my taste.
I use Grace scotch bonnet hot sauces, which have that similar taste.
I used 1 tsp in a saucy curry and it flavoured the curry well, but it did add sweetness to the dish
which I mentioned to Gav, but he was curried out. ;D ;D
Cheers chewy, Im pleased you enjoyed it , had some great reports back on it so far.
As the superhot chilli season is over, Ive had to use more Indian hot peppers (not the same as scotch bonnets) that are available in the Asian stores, they tend to give a bit more sweetness than the superhots. The heat is a little lower but still very very hot when mixed with my spice blends. :)