It's great to hear that Rik/Rich/Loveitspicy is still on the go! He was an interesting character on the Forum and always posted decent recipes. I still use his Doner-in-a-tin recipe and method and, coincidentally, dinner tonight is Rik's excellent Honey and Black Pepper Beef.

Looks good! Just further to the original post, I came across this on Amazon for

I came across a foodie video about corn dogs yesterday. First I'd ever heard of them, but apparently they're a 'thing' in the US, Korea and elsewhere. Who knew?

Anyway, it was the method used to form chilli corn dogs illustrated on the Chefclub TV website that caught my attention as I thought it looked ideal for preparing foolproof seekh kebabs that wouldn't fall apart. There is a video describing the recipe and method, but you'll have to sign up to the site to see it all.

Essentially, the method of forming the 'dogs', or kebabs as I'll now call them, is to use a home-made sausage machine:

1. Prepare the mincemeat mixture as usual.
2. Cut a plastic water bottle in half.
3. Stuff the top half of the water bottle with the mincemeat.
4. Place the cut end of the bottle over a suitably sized plunger (a glass jar was used in the video).
5. Push the bottle down onto the plunger until the meat reaches the bottle mouth.
6. Insert a skewer down into the mincemeat.
7. Push the bottle down onto the plunger to force the meat out.
8. Snip off the kebab once the skewer is clear of the bottle top.
9. Refill the bottle as required and repeat.

I grabbed a couple of screenshots just to illustrate the method.





I'm going to give it a bash myself next time I do kebabs.

Stephen Lindsay's venerable Chicken Pathia recipe is so old, it's grown a beard, but like many simple masterpieces, it deserves another public outing.

I was flicking (virtually) through my curry recipes and came across this 2011 gem hidden away in the depths of my hard drive. I'm sure that I must have prepared the dish at some point, but my memory fails me.

Anyway, at the time it was published I adapted Stephen's Taz base single portion recipe to a double portion dish more suited to my own curry method and finally cooked it last night. No photos I'm afraid, but it was as delicious as I've come to expect from Stephen's recipes.

There's one mystery outstanding, though. My written adaptation (see below) has additional ingredients to turn the Pathia into a Glasgow Masaladar. I had always been under the impression that Stephen had written this, but having read through the original thread, there is no reference to a Masaladar. The term doesn't turn up in a site search either, so it's a bit of a mystery where I got this from.

Anyway, I cooked the Masaladar version of Stephen's Pathia and it was really good. Had I been cooking for myself solely, I would have added a couple of sliced green chillies, but it was excellent without the added heat. Give it try - you won't be disappointed!

CHICKEN PATHIA BY STEPHEN LINDSAY
Adapted from the Taz Base method

Serves: 2

Ingredients

For the Pathia

3 tbsp vegetable oil
2 tbsp tomato puree in 4 tbsp water
1.5 tsp mix powder
0.25 tsp salt
0.5 tsp chilli powder
1 tsp dried methi leaves
2 portions pre-cooked chicken
450 ml base gravy
1.5 tbsp sugar
2 tbsp mango chutney
3 tbsp lemon juice
2 fresh tomatoes, quartered

For a Masaladar

0.5 pre-cooked, sliced green pepper
1 tbsp tamarind sauce
1 tbsp tomato ketchup
1 tbsp distilled white vinegar
large pinch of fresh coriander, chopped finely

To Garnish

fresh coriander, chopped finely

Method

Add the oil to the pan and heat over a medium flame.

Add the tomato paste and cook for a minute or so.

Add the mix powder, salt, chilli powder and methi and cook. Add a little base gravy to avoid burning the spices and reduce down to a thick, runny paste.

Add your chicken and coat in the sauce.

Add base gravy, a ladle at a time, until the gravy is reduced to the desired consistency.

Add the sugar and mango chutney, stir in, then add the lemon juice. Stir in, then add the fresh tomatoes and serve, garnished with fresh coriander.

For a Glasgow Masaladar Curry

Add the green pepper slices with the chicken.

Add the tamarind sauce, tomato ketchup, distilled white vinegar and fresh coriander with the lemon juice.

While surfing the web looking for a recipe, I came across this YouTube video for Sri Lankan Fish Curry. It looked decent enough, so I followed the video and transcribed the recipe.

I didn't have all of the ingredients to hand, and, as I had the fish, but not the time to prepare the 'jaffna curry powder', I adapted the recipe a little to suit my circumstances.

What can I say? It was delicious! Very tasty indeed.

When I make it again - and I will - I'll leave out the additional 1 tsp of turmeric called for in the cooking phase. The amount of turmeric in the marinade was quite sufficient.







Adaptation Notes:

1. I substituted the jaffna curry powder with MDH Fish Curry Masala.
2. The black mustard seeds refused to be found, so I substituted 1.5 tsp panch phoran.
3. I didn't have curry leaves, and didn't substitute anything.
4. I made a bouquet garni of dried pandan leaves, cassis bark and tej patta.
5. I finely chopped 2 red and one green chilli to provide some background heat.
5. I added 2 tsp of sugar before cooking the fish to counter the bitterness of the extra turmeric.
6. I substituted a can of coconut cream in place of coconut milk.