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Messages - gansant

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1
Lets Talk Curry / Re: A new category perhaps?
« on: August 19, 2017, 10:21 PM »
The fish curry is mental and like nothing I've cooked before. Different taste but still asian. The style is more a la carte rather than a big pile it high as the flavours are pretty intense so I would probably do it as a starter. Got to try more of his stuff.

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Lets Talk Curry / Re: A new category perhaps?
« on: August 19, 2017, 08:40 PM »
Had a look on that chefs site and I'm trying out the halibut recipe at the top with tilapia. Will return with results. Thanks for link.

3
Lets Talk Curry / Re: A new category perhaps?
« on: August 19, 2017, 01:54 PM »
Funny but we had a great curry house here called Cafe Guru and when they started it was kind of curry fusion. Starters often had things like kiwi fruit and mains had a very different twist with ingredients you don't often see. We need more of this on here as I've moved right off BIR as the variation in dishes didn't always come through.

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Traditional Indian Recipes / Re: Naadan Chicken Curry
« on: May 01, 2017, 10:05 PM »
Just finished stuffing our faces with this one and it's a great simple curry. What we did like is the aromatic side of the dish. Had a moregasm, only more will suffice. Thanks for posting.

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Balti Dishes / Re: Dipuraja's Chicken Tikka Balti
« on: December 26, 2014, 07:35 PM »
Bumping an old thread I know but tried this out last night with turkey for fun and it was a 5 star killer. Instead of adding the balti paste to the curry I skewered the meat and added half of it to the marinade to see what happened. Great victory ensued. Thank you for posting.

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Lets Talk Curry / Re: Fish curry, what fish?
« on: October 08, 2014, 08:50 PM »
I'll also try out the other fish suggestions.

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Lets Talk Curry / Re: Fish curry, what fish?
« on: October 08, 2014, 08:48 PM »
I've read allsorts about river cobbler/basa/pang. One theory is the bombs dropped during the Vietnam war have poisoned the fish with heavy metals and nasties. I am European and so far I've never had food poisoning and I'm very careful with my cooking. I bet theres very few meats/fishes that won't have some stories attached to them.

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Lets Talk Curry / Fish curry, what fish?
« on: October 08, 2014, 12:11 AM »
   I've been playing around with different fish in curry for a while and did some digging after a few disasters. The problem seems to be finding a fish that doesn't fall to bits and compliments the curry taste. The best I've found up to now was monkfish tails but results vary with it and its too damn expensive.

   We have a local curry house that does a spectacular fish karahi and I finally got out of them what it was I was eating, 'River Cobbler'! I'm sure some of the regulars on here are well aware of this fine fish but for me it has been a revelation. It's cheap, the taste is subtle enough and it doesn't fragment after 60 seconds in the pan. Marinating first doesn't seem to work but 5 mins before the end I simply lob it in my pan of curry and the magic comes out the other side. I tried it with an old Jalfreizi recipe on here and it worked perfectly.
http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html
Darth Phall's base was used.

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Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Pomegranite molasses
« on: October 07, 2014, 11:38 PM »
Myself and a friend are playing around with the curry recipes as sometimes the 'bir' with the bases can be a bit similar. My friend made a chickpea curry with pomegranite molasses instead of tamarind. Both have a fruity bite to them but the pomegranite molasses has a fruitier hint without the harder kick of tamarind. I was quite taken with the results and can recommend this product. It was purchased at Waitrose.



For anyone wanting to play around with something new this is excellent.

10
Cooking Equipment / Re: Victor carbon pans
« on: February 09, 2014, 12:14 AM »
You might be reet, seeing them in store for ?2.70 compared to 20 quid online might be a way to make a bob or 2.

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