Curry Recipes Online
Curry Photos & Videos => Pictures of Your Curries => Topic started by: Kashmiri Bob on January 04, 2025, 01:40 PM
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Shan. Chicken thigh. Some interesting additions suggested for the supplied recipe. Curry leaf, cucumber and tamarind. I also added saffron.
(https://i.ibb.co/NYPpJtC/DSC-0297.jpg) (https://ibb.co/s3GQNbR)
Planned Masala fish (cod) as a starter. Changed my mind last minute and went with an English/European menu dish. Fish and potato fritters, with petits pois. Hollandaise.
(https://i.ibb.co/M6h74KD/DSC-0300.jpg) (https://ibb.co/m8B4wdC)
(https://i.ibb.co/R0kFC6V/DSC-0301.jpg) (https://ibb.co/NjdvLNH)
Rob
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Bu pure coincidence, I too fried (or rather re-fried) some cod for dinner yesterday. A whole portion of fish-and-chips is now too much for me (even with the smallest size portion of chips), so I put whatever remains into a sealable container in the 'fridge and then re-fry it, usually the next day. In the past I have cheated and used a commercial dosa mix, but last night I decided to do the job properly and make my batter from scratch, using the recipe at https://www.bbcgoodfood.com/recipes/next-level-fish-chips —
For the batter
- 75g self-raising flour (plus extra for dusting)
- 25g cornflour
- small pinch of ground turmeric (I used Knorr Chinese chicken stock powder)
- 125g cold lager or soda water (I used Staropramen zero)
When you’re ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream – do not over-beat, a few lumps are fine. Keep chilled.
but the proportions seemed completely wrong — I needed to add about twice as much of the flours as the recipe stated in order to get a batter that would adhere. That apart, a very successful batter, and I shall eschew commercial dosa mix in the future (apart from for masala dosas, of course !).
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** Phil.
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The flour proportions don't appear too far out Phil. I usually go equal parts flour and liquid, or 100% hydration and then adjust from there. Do you dry flour your fillets first? This will assist in adhesion. I don't like thick batter on fish. The original author appears to have misunderstood the use of turmeric in substituting chicken powder. It is purely for colour, not flavour.
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Maybe not "the original author", Livo — the "(I used ...)" parentheses were mine, not the original author's. And no, I didn't pre-dredge, and maybe I was aiming for a thicker batter than you would have elected to use.
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** Phil.
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This is actually proper stuff. From Yorkshire.
(https://i.ibb.co/xFQcFbq/DSC-0347-1.jpg) (https://ibb.co/hYvnYNF)
(https://i.ibb.co/6m3RQfC/DSC-0346-1-1.jpg) (https://ibb.co/t47MRWr)
Found it in a cupboard unopened and only 8 months past its use-by date. Perfect with yellow sticker cod (two fillets). The fritters were also reduced price. Last, but not least, the Hollandaise was "free with any purchase" from Rogers (Wolverhampton). Got a box of 6 jars. Seriously out of date. Perfect!
Rob :)