Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: Kashmiri Bob on October 18, 2012, 01:36 PM
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Since moving to Birmingham some 10 years ago I have been searching, without success, for a proper shami kebab like what they do in Manchester. Here I am served without exception with what I believe is actually a type of chapli kebab. This is basically a spicy lamb burger, and often seems to be made using exactly the recipe as for sheek kebab. But, my search may be over. Found a review of a restaurant in Birmingham that sounds very promising. Ive copied the important bits out:
"For starters, there was the usual choice, but I was intrigued by the ?Kings Paradise special kebab? on the menu. I asked what it was and was told it was like a shami kebab, but dipped in egg and fried. So three of us went for that and the fourth ordered a samosa".
"The kebabs were very good, the dipped egg had formed a thin batter on the outside. The two kebabs, which were of a decent size, were served with a nice side salad. I covered mine with yoghurt and mince sauce and added some onion chutney. The kebabs were finely minced and disarmingly neutral at first, but delivered a fresh green chilli heat as the meal progressed. Reports of the samosa were also favorable, but the portion only consisted of one, whereas we were treated to two kebabs each, which was a lot more substantial in comparison".
I shall investigate, but wonder how many regional shami varieties exist. So folks, is it a delicious egg coated shami, or a sheek ran over with a steam-roller, or something else around your way?
Rob
http://www.eatanddrink.co.uk/restaurants/kings_paradise_bham.asp (http://www.eatanddrink.co.uk/restaurants/kings_paradise_bham.asp)
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A proper Shami kebab should melt in the mouth and the meat should be pounded to a paste like consistency.
It should be closer in texture to pate rather than a burger.
I always used to buy a couple of shami and aloo tikki every time i went to a takeaway place. Its been a long time since i had either. :(
The flavour of a shami was whole spices and the tikki were hotter than eating two spoons of mr naga ;D
Frank. :)
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Hi Chaps,
Also being from Manchester, the Shami kebab that I'm used to is as GOTG describes, a pattie, dipped in egg and fried but often with smashed lentils mixed in the keema. I have had what DP decribes as a pattie with almost a pate type texture and whilst I enjoyed the flavour, I didn't like the texture much!
So, here something else to 'muddy the waters', what is a Reshmi Kebab? ;)
Ray :)
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Actually now i think about it, the texture is closest to cod roe. (I Do love a battered slice of cod's roe :D )
quite dry and will crumble very easily. The only thing that holds it together is the thin egg coating.
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So, here something else to 'muddy the waters', what is a Reshmi Kebab? ;)
That's what we call a Shami that's fried in egg as described in the original post, the Shami simply being the plain version of. I do enjoy Shami kebabs more than I do Sheeks.
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My understanding of a reshmi kebab is that the egg is poured over the meat in a lattice type fashion.
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My understanding of a reshmi kebab is that the egg is poured over the meat in a lattice type fashion.
I think that's just a BIR thing to fancy-up an otherwise boring looking meat burger (which is what a traditional reshmi kebab is).
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My understanding of a reshmi kebab is that the egg is poured over the meat in a lattice type fashion.
I think that's just a BIR thing to fancy-up an otherwise boring looking meat burger (which is what a traditional reshmi kebab is).
I'd go along with Stephen : for me, a reshmi kebab isn't a reshmi kebab without the web of egg. Being a cheapskate, I often buy shami kebabs and convert them at home !
** Phil.
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How do they create that web effect, I had in my mind that they dip half the kebab in egg and then drop it quickly into deep oil side on, to create the odd looking web coating. Any ideas?
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Does anyone have a link to a picture of the egg-lattice covered reshmi kebab? I did a quick Google search but couldn't find one. I just kept coming up with burgers wrapped in omelette!
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Does anyone have a link to a picture of the egg-lattice covered reshmi kebab? I did a quick Google search but couldn't find one. I just kept coming up with burgers wrapped in omelette!
Odd, that : I have just repeated your experiment, with identical results. Thinking it was because Google was "or"ing rather than "and"ing the search terms, I tried just "Reshmi". Well worth trying (if you are male) but not much help in the context of kebabs !
** Phil.
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Does anyone have a link to a picture of the egg-lattice covered reshmi kebab? I did a quick Google search but couldn't find one. I just kept coming up with burgers wrapped in omelette!
Never tried a reshmi kebab. Just trawled through 30 or so TA menus and found just 2 offerings, both also garnished with an omelette. It looks like sheek and shami are the front runner kebabs in Brum, with the nargis kebab not far behind.
Rob
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Found a chicken one!
...a breath taking appetizer made in which tender pieces of chicken is marinated with a paste of cashew nut, cream, ginger, garlic and yoghurt barbecued and garnished with egg foam to add perfection...
(http://www.curry-recipes.co.uk/imagehost/pics/69aca1414afaf01502f4d4cbbc1c6c8e.jpg)
Rob :)
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Found a chicken one!
...a breath taking appetizer made in which tender pieces of chicken is marinated with a paste of cashew nut, cream, ginger, garlic and yoghurt barbecued and garnished with egg foam to add perfection...
(http://www.curry-recipes.co.uk/imagehost/pics/69aca1414afaf01502f4d4cbbc1c6c8e.jpg)
Rob :)
That's not egg! That's spun sugar that is.
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How do they create that web effect, I had in my mind that they dip half the kebab in egg and then drop it quickly into deep oil side on, to create the odd looking web coating. Any ideas?
Is it actually attached to the burger or is it just wrapped loosely around it? Either way, I can envisage using a frying pan and drizzling the egg from a colander type gadget with a sideways and up-down motion to create the web. If I could just find a picture I'm sure I could figure it out.
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I have seen a version served with a thin omelette wrapped round them but they were given a 'chef's special' title for which I can't remember.
The Reshmi that I had come to accept as a bonafide dish appears to have a very fine layer of egg that is not evenly placed in anyway and almost translucent in places. It doesn't cover the entire surface of the kebab and appears wispy or web like. Almost as though the cooked kebab had been tossed in a hot pan with a thinned out beaten egg.
I am amazed that not a single picture is available on Google nor on any of the local TA/BIR websites that I have spent sometime searching through. If all else fails, I will order some and take pics. :)
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That's not egg! That's spun sugar that is.
Not according to the menu it isnt:
http://www.indiagatebkk.com/menudetails.php?id=11 (http://www.indiagatebkk.com/menudetails.php?id=11)
But youre probably right. Must be a bugger to get into a foil takeaway container.
Rob :P
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My understanding of a reshmi kebab is that the egg is poured over the meat in a lattice type fashion.
I think that's just a BIR thing to fancy-up an otherwise boring looking meat burger (which is what a traditional reshmi kebab is).
I'd go along with Stephen : for me, a reshmi kebab isn't a reshmi kebab without the web of egg. Being a cheapskate, I often buy shami kebabs and convert them at home !
** Phil.
My take on the reshmi is the same too :D.
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Regarding questions about the web/lattice effect the only way i know of it being done is to beat some egg with a fork as if you are making an omelette. Then in a preheated pan you gently pour the egg over the base of the pan in little lines in a criss-cross pattern and you cook the egg, remove from pan then wrap over the kebab - I would tend towards making the kebab in patty/burger shapes rather than sausage shapes.
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I would tend towards making the kebab in patty/burger shapes rather than sausage shapes.
Yes, with you there as well, Stephen : reshmi are shami-shaped, not sheik-shaped !
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I would tend towards making the kebab in patty/burger shapes rather than sausage shapes.
Yes, with you there as well, Stephen : reshmi are shami-shaped, not sheik-shaped !
Finding the correct words as ever Phil! ;D
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Spoke to Ali (Shanaz) last night and he says the effect is created while gently trickling the egg over the shami whilst it cooks in the pan, flip and repeat until desired effect is reached. Though they choose to simply wrap a shami in a thin omelette.
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Spoke to Ali (Shanaz) last night and he says the effect is created while gently trickling the egg over the shami whilst it cooks in the pan, flip and repeat until desired effect is reached. Though they choose to simply wrap a shami in a thin omelette.
Sounds good Axe I must give this a try
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All sorted. Proper job. Hardly took any time at all :smile:
(https://i.ibb.co/vxfxL4XJ/DSC-0321.jpg) (https://ibb.co/7JBJrtkG)
(https://i.ibb.co/qLqv7tdH/DSC-0349-1.jpg) (https://ibb.co/p6VSbtxH)
Rob
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Mmm, i'm liking the look of that Rob. Do post the recipe. I have just the tool to produce an egg nest to wrap the shami in :clown2:
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Mmm, i'm liking the look of that Rob. Do post the recipe. I have just the tool to produce an egg nest to wrap the shami in :clown2:.
Look forward to seeing your gadget CH. I am typing up the recipe now. It was fun reading this thread again. Where has the time gone? Chef Din has a video on the pate style Shami, but with beef. Worth a watch. Interesting how he feels we are unlikely to have come across one done this way in a BIR. Pretty much all I can remember from my Manchester days. The spicing for my Shami is somewhat different though. Demographics again I suppose.
https://youtu.be/kSSbEeZYu4c?si=hncZvW7IobdYwr3n
On Shami/Reshmi kebabs found the menu of an early TA I remember. They are still going in the same place. May have been taken over several times by now, but perhaps still the same Pakistani family running it. Like many they have branched out and do pizza, SFC, burgers etc., but parts of the menu remind me of times gone by, with several high quality Northern touches.
In the Appetisers section you will see both Shami and Reshmi kebabs (the latter with egg). Reds onions on the menu too, as are chips with red salt.
Off topic but merit worthy.
Special offers. The Monster kebab. The biggest kebab in Stockport.
Kids menu. Korma and chips.
House specialities/Chef's recommendation. Extensive balti and karahi selection. Cherry picks of popular Bangladeshi dishes. A notable Mr Naga section. So not the usual chef's description. For example, Chef's special Naga spices. It's Mr Naga himself! I like this.
More cherry picking. On the Desserts menu there are Banana fritters/Pineapple fritters. Brilliant idea!
https://moonlightreddish.com/about
Rob