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Messages - Bittergourd

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Pathia / Re: BG's Lamb Pathia

« on: April 17, 2017, 03:58 PM »

I bash the cloves to let the aromatic flavour out more quickly in the hot oil; I'm not cooking them with star anise, cinnamon stick, other whole spices etc. as per traditional Indian just going for a flavour hit quickly.

Pathia / BG's Lamb Pathia

« on: March 24, 2017, 12:43 AM »

Lamb Pathia
TA-style pathia with smooth sauce and no chunky vegetables. Colour comes from the Kashmiri chilli powder.
Serves 2

INGREDIENTS (all tsp, except lemon juice, are rounded)
400g pre-cooked lamb chunks
45ml oil
2 whole cloves
2 tsp mix powder
2 tsp kashmiri chilli powder
0.66 tsp salt
1 tsp kasuri methi (dried fenugreek leaves)
2 tsp garlic paste
1 tsp ginger paste
500ml base gravy
4 tsp mango chutney
3 tsp tomato ketchup
4 tsp tamarind sauce (East End, mild)
3 tsp lemon juice

METHOD
Heat and simmer the base gravy in a small pan

Heat 45ml oil on medium heat in a large frying pan or wok
Bash the cloves and add to oil
Add spices, garlic, ginger, methi, salt - fry 30 seconds
Add a couple of ladles of base gravy and let it bubble and spit for a minute
Add lamb
Add mango chutney, tomato ketchup, tamarind sauce, lemon juice
Add remaining gravy
Give it a good stir and cook 3 minutes
You may wish to "rescue" the cloves before serving as some find them unpleasant to bite on

Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) / Re: How to peel a whole head of garlic in less than 10 seconds

« on: June 04, 2015, 01:29 PM »

I tried it with some fresh garlic from ASDA and it didn't work. The garlic head is easy to break into cloves (I already know how to do that) but the purplish-coloured garlic cloves seem to have very sticky skin. I resorted to my usual method of bashing the head to release the cloves then cutting the blunt end off ecah clove and bashing them all again to release the skins. If you watch a Jamie Oliver video he often just sticks each clove into a garlic press, skin and all - the skin doesn't go through the holes. If you're gong to blend it anyway, WTH, a bit of skin doesn't matter.

Just Joined? Introduce Yourself / Just joined

« on: June 03, 2015, 09:18 PM »

Been stumbling my way through making curries - made some great ones (then forgotten exactly what I did) and made some bad ones (even trying to reproduce what I did last time) so looking to start afresh and take it step by step.

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