Curry Recipes Online
British Indian Restaurant Recipe Requests => British Indian Restaurant Recipe Requests => Topic started by: Dirk on May 05, 2007, 12:57 PM
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Does anyone know a good Sylheti recipe or is there a Sylheti recipe on here at all?
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Hi Dirk,
Welcome to cr0 8)
Most British Indian Restaurants (BIRs) are run by Bangladeshis. I think a lot of them may be of Sylhet origin? If so, any of the "British Indian Restaurant" recipes here should reflect the Sylheti influence on British (but probably not "traditional") curries? Sorry I can't help more! :P
Perhaps you could name some particular Sylheti dishes that you are especially interested in?
Regards,
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I only know it as being called a Sylheti Curry, it has pieces of lemon and lime in it and is fairly hot.
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What else is in it, chicken, meat, fish?
I have a copy of Pat Chapmans Bangladeshi Restaurant Curries that i will quite happily have a browse through for you.
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appreciate it's a few months since the original post but hopeful the following additional info may help track down this spot on dish.
also aware of the similar more recent post by parker21 "the star", "recipe for balti garlic chilli chicken tikka masala".
the dish is known as, "Sylheti" or "special garlic chicken". i know it is made as a "bhuna" style curry but differs in that it contains a very large amount of garlic.
any thoughts on recipe very much appreciated.
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It is my search for this recipe that has led me here. My local curry house does a 'Sylhetey' which I presume is the same as a Sylheti, ie originates from the Sylhet region of Bangledesh.
All I know from the menu and tasting is the following:
It is a medium consistency dish cooked with onion, finely chopped green pepper, various spices, paprika, cumin, turmeric, fresh tomatoes, mixed pickles and worcester sauce (yes you did read that last bit right) served with fresh finely shredded tomatos and cucumber on top. It is very rich and tasty but of medium heat, and the pickles add a novel twist to the norm.
I don't recall an excessive level of garlic in the dish like some people seem to be suggesting, more incredibly rich and tasty flavours, presumably from the pickles (lime pickes?) and the worcester sauce. I have mine with Lamb Tikka in it and it is superb, but it is offered with meat or fish on the menu.
If anyone can point me in the direction of a definative recipe you would make a fellow Curryhead very happy!
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BTW, the curry house in question is the Taj Mahal in Westbourne, Dorset. It is one of the best regarded Indian restaurants in the south so some of you conoisseurs may have heard of it?
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This request has been made before bazking. Try doing a search for "sylheti"
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CA,
i will try the "sylheti" search.
bazking69,
much appreciate the extra info. i'm not sure on the mixed pickles but the rest sounds good. in the version i'm used to u can see dark fried garlic slithers in the dish which are added just at the end of cooking. i also think a lot of fine chopped garlic is added at the oil stage as i think this gives it the rich flavour that makes it different from most curries.
the Dilshad in the west mids makes the best for me. it's show how much variation there is though as i my local TA in warrington has it on the specialities but i prefer their garlic chicken.
i think i'll give it another go at trying to replicate the dish although previous efforts have been well short. it's a tricky one to crack.
best wishes.
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CA,
was the "search" directed towards the Camellia Panjabis book
and associated link http://www.curry-recipes.co.uk/curry/index.php?topic=1510.msg14533#msg14533 (http://www.curry-recipes.co.uk/curry/index.php?topic=1510.msg14533#msg14533)
if so do u rate the book (is it going to help toward BIR - i've never found any to be any good ie pat & jaffrey as examples). the only book i rate so far being the KD1 (still not got to KD2).
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CA,
was the "search" directed towards the Camellia Panjabis book and associated link
No, it was simply to suggest that bazking uses the search facility on the forum (with the different spelling) to see what's gone before
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by luck i saw how my local TA do the garlic slithers - they pre fry (am pretty sure in butter) and then add them cold on top of the curry before putting the lid on the carton.
with this and Secret Santa's chilli sauce i felt i could give the sylheti a go. i don't think it's far off and can't really see a need to change it. obviously any ideas - very welcome.
Sauce recipe moved to here by CA: http://www.curry-recipes.co.uk/curry/index.php?topic=4333.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=4333.0)