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Messages - Kashmiri Bob

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1
Lets Talk Curry / Merry Christmas!
« on: December 23, 2025, 12:12 PM »
Hope everyone has a great time!

Rob :)

2
Curry Videos / Re: Authentic Pakistani Karahi
« on: December 18, 2025, 06:57 PM »
To Spec (tester). Top drawer.





Rob

3
Curry Videos / Authentic Pakistani Karahi
« on: December 15, 2025, 11:22 AM »
New one from Julian.

https://youtu.be/O8RtGBwygF8?si=2882gNpsLYTDX4xg

Looks good. May make it this week. Reckon some mustard oil will find its way in.

Rob

4
Pictures of Your Curries / Balti chicken (peas) and Balti meat. Shababs.
« on: December 15, 2025, 08:41 AM »
Peas are one of the Pick & Mix (£0.75 each) additions for any balti on Shababs (Birmingham) menu.





Rob

5
Lets Talk Curry / Re: BIR supplies
« on: December 12, 2025, 04:39 PM »
Added Kashmiri Pulled Lamb (whole shoulder) to the menu.

Adapting this recipe:

https://youtu.be/B0ibc5brZ7c?si=dydNKEWyR86xfxxD

Rob

6
Lets Talk Curry / Re: BIR supplies
« on: December 12, 2025, 02:26 PM »
Christmas menu sorted! Kashmiri lamb chops (mini bbq). Got the bottles from a local Asian shop. Just out of date. 20 p each. Pani puri (Golgappa) from the same place. No way I would even attempt to make these baubles from scratch. Inviting disaster.





Rob :)


7
Cooking Methods / Re: The Tilted Pan
« on: December 08, 2025, 02:00 PM »
Old school madras. Amazing what a difference cooking this way makes. Many years ago I tried with the pan flat (and less oil). Lid on. Some fair results, but it was very hit or miss. Basically turn the heat up and hope for the best. Here we have much more control.

No rush either. Takes the chefs 20 mins plus, commercial burner, no lid. Takes me 40 mins plus. Low gas (lid on). Add another 20 mins (minimum) resting in the TA container (wrapped in foil) to mimic "delivery". There we have it. A 1 h curry made with base gravy. Is it worth it? Yes! With a little experience/practice the taste is, well, old school. I think it was JerryM who first mentioned something about "almost piquant".

Coming along nicely



No stirring after all the ingredients have been combined. Occasionally, "move" some of the sauce/curry (higher up the pan), carefully. Done. No scraping, or as little as possible. Takes practice. No pyrotechnics/showboating either. When happy, tip off excess oil, if you want. One final thing.This is a high temperature curry. Plastic TA container lids may creak, foil/cardboard lids will get soaked in oil. Take appropriate precautions. There may be leakage. A plastic carrier bag will come in handy.

Rob







8
Pictures of Your Curries / Re: November BBQ (mini)
« on: December 08, 2025, 12:48 PM »
These days I use commercial masalas for meat starters. For tandoori chicken Riya’s Tandoori Masala Spice Mix, in water. Approximately 35 g / kg chicken. Plus G/G paste (1.5 TBSP) dried mint (1 TBSP). Freshly ground black pepper and fresh lemon juice, to taste. Preema red. Then add the veg oil and a slosh of pure mustard oil to gloss. 24 h marinade. Perfect taste, every time, imo. Old India do a similar Tandoori Masala mix, but it’s more salty, so care is needed.

Rob

9
Pictures of Your Curries / November BBQ (mini)
« on: December 03, 2025, 12:39 PM »
Slightly behind schedule.





Tandoori chicken. Fresh chicken thighs (Asda). 2 kg, so got 2 trays, plus.











Rob 

10
Lets Talk Curry / Re: One for the balti connoisseur...
« on: December 03, 2025, 12:14 PM »



This was some of the homemade frozen Balti chicken; defrosted and left in the fridge for a few hours. Even more juice/pulp.  Not happy with this amount of rough bulk in the sauce, as for one thing it basically prevents flock, which is a characteristic of this balti (and Adils). No chopped/service onions used, so it’s mainly pineapple. I blitzed it straight out of the can. Will dilute with water first next time.  Granulated citric acid for this balti. Apparently the Pakistani chefs call it “sour salt” and it’s used extensively in curries, as an alternative/addition to lemon. Added a whole fresh lemon (when making the base gravy). Thinking a quarter for next batch will do.

Just got through a batch of Shabab's base. Mick's Al Frash will be next. Then back to this zing fest.





Rob


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