Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => BIR Main Dishes Chat => Topic started by: fried on October 29, 2012, 06:44 PM
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I have an up and coming curry night to organise. Only the 4 of us, so I'll be doing 3 dishes. Probably CTM as I'm not sure if they like their food too spicy, plus a not too hot North India special.
Which leaves the last dish, I'd planned to do something with chicken but the missus has told me I have to use up some mince that she's already mixed with garlic and onion.
Any suggestions? I don't really want another yogurt based dish. I don't usually cook curry with vegetables but I could be persuaded. I don't really want to have to cook a traditional Indian dish with all the other stuff I have to do.
Thanks.
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How about converting the mince into keema and then stuffing it into green peppers ? Alternatively, if you are a much a carnivore as I, stuff it into the body cavity of a chicken along with a couple of boiled eggs and make a Murgh-e-Musallam.
** Phil.
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Hi fried,
Why don't you try my Keema Stuffed Peppers? A lovely third dish for your evening. I am making these again this Thursday at the Uni, but with veggie mince to satisfy the veggie lover's there... :)
http://www.curry-recipes.co.uk/curry/index.php?topic=7684.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7684.0)
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The stuffed peppers idea is getting dangerously close to stepping on the missus' toes, sounds too much like one of her Turkish recipes for comfort. The chicken idea might work, or maybe I could use a smaller bird...I'm keen to do something with fresh spinach for some reason.
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maybe I could use a smaller bird..
I bought a partridge today, but I think you'd need one of those per person !
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Looking forward already to the running commentary Fried and the curry porn. As for the mince I think either suggestion from 976bar or Phil will provide a nice contrast to your other choice of dishes. Just one level tsp of chilli in the North Indian Special ;D . We want the guests to enjoy the experience on the night and not to have it again in the morning, don't we?? :o ;) Good luck with it all mate.
I'm off to try out my Zaal base with an enhancement which smells as though it has quite some promise. I'll report back in due course ::)
One simple mild madras and a Zaal phall i think for a little later in the week and a nice Elaichi NIS for the weekend. That'll be the curry sorted for the week. Oop, i nearly forgot last night's takeaway left overs ??? How remiss of me :-\
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Missus has said a definite 'no' to the stuffed peppers. But she like the idea of just doing 2 curries and doing a mini Murgh-e-Musallam using 'coquelet' (small chickens in French) stuffed with the mince and maybe some quails eggs.
Cheers guys.
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I have an up and coming curry night to organise. Only the 4 of us, so I'll be doing 3 dishes. Probably CTM as I'm not sure if they like their food too spicy, plus a not too hot North India special.
Which leaves the last dish, I'd planned to do something with chicken but the missus has told me I have to use up some mince that she's already mixed with garlic and onion.
Any suggestions? I don't really want another yogurt based dish. I don't usually cook curry with vegetables but I could be persuaded. I don't really want to have to cook a traditional Indian dish with all the other stuff I have to do.
Thanks.
If it was me I would use the mince to make a starter. Probably Shami. If you have loads of mince then some of the starter could be frozen? So now you have a meat starter and two main courses. Already quite a lot, so the third dish would be a vegetable side. I would go with a simple (large) plate of chilled Kashmiri Chaat to share, with plently of fresh chopped green chilli; or something similar. This would be served with the starters and a cucumber raita and left on the table for the mains.
Rob :)
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Cheers Rob
That'll be the general plan if I run short on time (or enthusiasm).
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'Scuse me fried but 'coquelet and quail eggs' ... don't forget to drape a pale blue cashmere sweater over your shoulders whilst cooking .... what is the world coming to eh ? :D
Only joking before the outrage bus comes out of the garage ;)
I hope you have a great evening !
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Well, they're called coquelet in Lidl!
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Well, they're called coquelet in Lidl!
And "poussin" in Waitrose, but as far as I am concerned they are too young to be killed and eaten. Not seeking to start an argument, just felt I had to get it off my chest.
** Phil.
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...stuff it into the body cavity of a chicken along with a couple of boiled eggs...
Oh the irony.
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I can see your point, Santa, but as you well know, the eggs we boil are sterile ...
** Phil.
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Well, they're called coquelet in Lidl!
And "poussin" in Waitrose, but as far as I am concerned they are too young to be killed and eaten. Not seeking to start an argument, just felt I had to get it off my chest.
** Phil.
Is this an ethical stance? I couldn't find any information. Could you clarify? Or is it just that they're too small?
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Is this an ethical stance? I couldn't find any information. Could you clarify? Or is it just that they're too small?
Yes, it's an ethical stance, but I don't want to cause an argument. For me, an animal deserves the right to a decent lifespan, even if it is then to be slaughtered and eaten. Six weeks (the average age of a hen at slaughter) is far too little anyway, but a poussin is less than a month old. Surely there should be a limit beyond which killing a baby animal is unacceptable, should there not ? It is for the same reasons that I do not eat veal ('though there are other aspects of cruelty involved there) and will not order suckling pig, although I will reluctantly eat it if served at a Chinese banquet because it is better that it be eaten than go to waste.
** Phil, who ought to be a vegetarian but who is in fact almost entirely carniverous in his eating habits.
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Don't worry, you're entirely entitled to your opinions. I was just interested in the reasons. You're right though, you should really be a vegetarian.
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For me, an animal deserves the right to a decent lifespan, even if it is then to be slaughtered and eaten.
I'm of the same opinion Phil. It's the way we carnivores seek some redemption for our wicked ways.