Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Garp on March 17, 2015, 04:18 PM
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Heading down to Birmingham on Friday for a few days so Mrs G can take in the craft show at the NEC. Also going to meet up with brother Garp, who lives in Solihull, for a curry.
Having seen some of the horrors that Gav recovered from some of the more touristy/trendy balti houses, we're going for the Rajasthan in Olton. Had a takeaway from there a couple of years ago and the Butter Chicken was possibly the best mild curry I've ever had (although I could feel my arteries clogging up with every spoonful).
Having a look at their menu I noticed they offered a lot of their dishes with duck tikka. Seemed a bit strange to me but has anyone ever tried it?
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Never tried it but seen it on a few menus. Theres a few round here do it.
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Thinking it might be a bit tough bud, like lamb tikka. Probably just end of with chicken tikka or lamb :)
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I'd thought about making some before and completely forgotten about it, completely by coincidence I'm home alone next weekend.... I feel a project coming on, might publish my first recipe.
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I'd thought about making some before and completely forgotten about it, completely by coincidence I'm home alone next weekend.... I feel a project coming on, might publish my first recipe.
Hurry up then and tell us what its like. :)
I suppose it would be the ideal thing to try at home first.
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Hi Garp I have eaten a duck tikka starter in my local, it's a very nice dish. My description would be a duck breast marinated in tikka then pan fried, sliced and served pink in the centre. A little indian garnish on the side with a slice of Lemmon and a little redwine reduction just to be flash.
Very nice, nicer than the dry tandoor chicken leg that followed :o
Good luck .
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Thanks LC - will probably give it a miss :)
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I would probably give it ago just so you can tick it off
Duck is a strong taste so i wouldn't be convinced
But yes go for it
Cheers Micky Tikka ;D love it
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I think duck is best left to the chinese, you can't beat crispy acrobatic duck :)
London.
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I would probably give it ago just to you can tick it off
That's what I was thinking Micky, but I had wood pigeon the other evening for the very reason you suggest.....and it wasn't great :)
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Maybe i should get out more often and eat. Only had duck twice and certainly not in a BIR. Unlike some of our more discerning diners though, i'd probably find it more than adequate ;).
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Over cooking will give you a rubber duck Garp, so it would be a hit or miss and that's even if it's cooked like mine was.
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Googling it, theres some tasty looking recipes. :P although the majority oven cooked.
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Too much talk about it now
Your going to have to give it ago to find out :)
Put it on the forum expenses of which CH promised when being voted in for moderator
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Yeah, I'll put it on the CH Moderator account :)
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Get your brother to pay for it ;D ;D
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Get your brother to pay for it ;D ;D
If I was having duck, I'd certainly make sure my brother put it on the bill..
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Admin neglected to mention moderator expenses or how i go about claiming them >:( But i am open to brown envelopes from those who don't want their posts pruned or deleted ::)
I'll post the cheques on to my campaign manager and support staff after my moderator payday if that's ok ;)
Anyway, back on topic, duck only appeared in BIR's round here about 4 years ago at the same time as fish started appearing on local menus. Be interesting to hear anybody elses comments on duck in a BIR. Obviously, a good money spinner for them as it is always expensive. Does have the advantage of opening up the choice on the menu a bit, rather than chicken, meat, prawn or veg. And it looks a bit up market as well ::)
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Mind you garp if you do get a rubber one
You could always use it in the bath
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Actually, sitting here (after, I must confess, a bottle of South African Pinotage) thinking about a few haggismunchers sitting with a bill on a restaurant table somehow made me think of this classic Clint Eastwood scene. :)
https://www.youtube.com/watch?v=J0BrdMi-oyc (https://www.youtube.com/watch?v=J0BrdMi-oyc)
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Maybe you should consider cutting down the wine intake Gav :)
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Well I decided the duck tikka was too risky so ended up with Achari Lamb Masala, and very nice it was too :)
Also picked up a
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Also picked up a
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Don't be silly, Gav, I'm not actually going to use it :)
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Well done Garp you have found the missing 5%
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You're assuming, by that Andy, that I am only missing 5% ;)
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I trust with the amount of posts, time and effort spent cooking that you are at high standard of curries Garp, 95% like most of us :)
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I am at a good standard of curries, Andy....for the ones I enjoy and try to replicate anyway. I will leave the 95% stuff to the likes of you, Jerry and Chewy :)
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Don't think Im up there with the best Garp, I am only at a standard where I always enjoy them. Wish I could get closer to a true Restaurant vindaloo and madras , but I struggle, I thoroughly enjoy them but they are not quite there :(
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I suppose it depends how far you want to take it, Andy. I'm happy getting close, but realise I will never get to 100% of the dishes I love from TA's or restaurants, because they will do things slightly different. which is why I don't mess about with a quarter tsp here and quarter tsp less there to try to perfect a recipe. If you are using a chef spoon (as in many TA videos) to put spices into the dish, then a quarter of a tsp here or there isn't going to make a lot of difference to the end product :)
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I don't use a chef spoon for measuring spices, only for stirring,.
I've come to accept that my curries are going to be quite as good as my favourite restaurant, but I love cooking and love every curry I make. That's what it's all about though, taking pleasure from what we do.
I'm sure that if we all cooked each other our best dish we would be slightly envious of everybody else's curries
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Double posted for some reason