Ooh ooh , that's the one   DELISH! I've dropped them a cheeky email asking if there is any chance of a recipe or pointers... I doubt I'll get it but you never know your luck

Thanks for the replies guys,

I have lookked online for anything  related to "Komala" And I guess as it was a chef's special it was a place he had visited or was born... who knows.  I've taken a look at the recipe link posted  (thank you!)  and while the idea of using orange juice, tomato ketchup and worcester sauce fills me with horror, I might just give it a try, I guess you have to  go there to come back in some instances.

Maybe I'll  start with a Jalfrezi and strip some oranges  - can't get tangerines until November.  and substitute some base gravy with orange juice. I'll have aplay and let you know how I get on. It was such a wonderful spicy dish and the bitterness of the tangerine skin worked beautifully with the spices.    The Indian was in Willenhall - near Walsall and we were spoilt for good curry houses. Recently they have taken it off the menu so I might drop them a cheeky email and ask if they can tell me what was in it. Can't hurt!

I'm not sure about everyone else but I love these sites. I have very little time other than 6 weeks in the summer when I don't work and temperatures are too extreme to do anything other than lread up on things to earn a new skill.  I pour over these pages thanking each and every contributer as they help enormously.  I would like to say a huge thanks to all you experienced curry cooks out there. You might not know it but your responses and thoughts really do help, especially people who have had to learn to cook through necessity and know they have far too little time to really perfect anything. I'm sure there will be other "newbies" who do not yet feel able to contribute anything when faced with a poster who holds more chillis than Tesco

To all of you ... THANK YOU.

Morning all...

When I ived in the UK my local curry house had a " chicken komala" on its speciality menu. It was essentially  a hot curry that contained orange / tangerine strips . ( Think the look of a thin cut marmalade). It had the usual pepper chunks and a slice of tomato.  I can't really say more about it as at the time  I was never going to go to the trouble of making a curry when I could order one from a fab place 2 minutes away.   

They say necessity is the mother of invention and this has certainly been true for me. I now cook a range of BIR curries to fill the curry void , but I would love to have a go at recreating my old favourite, I just don't know where to begin.  Has anyone eaten something similar? Does anyone know a good starting point to do something like this?  Every year I hold a "curry fest" for out friends in the village - who also are bereft of curry, this year I would really like to present an orange/ tangerine curry if someone out there can help point me in the right direction.

L

Quote from: Naga on July 20, 2019, 07:07 AM
If you spend

Thanks Guys,

These ideas look good... I use the asiancookshop and have an order delivered about twice a year - it's physically getting hold of stuff that makes mail order difficult.  I live in a cave house in the middle of nowhere and anyone who has lived in Spain will know that the delivery guys just don't want to deliver. I hadn't thought of Amazon, I have a prime account so they leave it at an authorised centre, takes a week but I can at least get my hands on it     Over a certain size / weight though  and they won't leave it, they call you to come and collect but you can often have a long wait ... 5 minutes in Spain is more an indication of afternoon / morning.   90% of all retailers no longer deliver to campo dwellers in this area.

I have the dried spices ( can't get tamarind extract)  but like the idea of trying to make up a paste with oil and water.  My annual curry fest is coming up so I might experiment and play around, how hard can it be? 

Hi guys,

I love the look of the recipes loaded here but I have a question.  Many of them require a tandoori paste  and there are a couple recommended, however I live in rural, inland Spain and there is no availability for paste to be bought. Likewise, the weight of  importing the jars makes it impractical to do this,so my question is, does anyone have a good recipe to make your own tandoori paste?   Or any other paste for that matter too.

Thanks in advance,

Lesley