Hi Domi,

I have to say that I have tried several of Mamta's recipes with varied success.

The Fish Pakoras look like they are worth a go so I have added to my "Must Try" list and I will make them next time white fish emerges from the freezer. Might have to make them without the rice flour as its not one of the ingredients I stock!!!

Thanks for the recipe.

CT

Had a total accident in the kitchen yesterday - I had defrosted what I thought was pork belly slices which turned out to be pork spare ribs and I had already defrosted 2 pieces of cod fillet the previous day that were still in the fridge. Mmmmm.......How do I make a meal of that?

Easy..........

Pork Spare Ribs in Chinese style barbecue sauce (Recipe to follow) and because I still have my latest Indian base sauce mix on the stove - Fish Curry.

Fish Curry

1 Med Onion - diced
2 Tbsp Groundnut Oil
1/2 Tsp Minced Garlic or paste
1/2 Tsp Minced Ginger or ginger paste
1 Tbsp Tomato puree (Double concentrated)
1 Tsp Methi Leaves (dried)
1 Dsp Curry Leaves dried
1 Tsp salt
1/3 block creamed coconut
1/2 cup pineapple juice
2 Ladles curry sauce - see currytesters base sauce recipe
1 Tbsp Granulated sugar
1 Tbsp Lemon Juice
2 Large fillets of firm whitefish such as cod, ling,haddock etc
1 Dsp Special spice mix
1/2 Tsp chili powder

Method

1. Heat the oil in a wok or heavy based frying pan
2. Fry onions till golden
3. Add Garlic and ginger and stirfry for 30 secs
4. Add chili powder, special spice mix, Tomato paste, methi and curry leaves and stir fry for 2 mins
6. Add fish and coat with spices than add 2 ladles curry sauce.
7. Add the creamed coconut in slivers then add add the pineapple juice lemon, sugar and salt to taste
8. Bring to simmer and serve immediately with plain boiled rice- see recipe

For all my other recipes please visit http://www.bestmoneysavings.co.uk/forum/index.php?board=2.0

Try this one - see my post - it was good

http://www.curry-recipes.co.uk/curry/index.php?topic=906.msg30568;topicseen#msg30568

just add precooked chicken to mix to heat through before you add the rice

Made this for the last three nights as part of my quest for perfection - it was OK but not mindblowing in its original form.

Tip

When cooking the lentils dont add salt as this toughens them - after bringing to the boil simmer very gently for ten mins then test them every couple of mins until just soft but still have their shape. Drain immediately then puree and add to dhansak. This will create a better texture.

When cooking the onions add a pinch of methi.

You dont need to pre-cook the chicken with this dish because if you time it right the method will carry out the pre-cooking for you but I think 12-15 minutes from the time the chicken is added is about right. However I do feel that the pre-cooked chicken added at the end and just heated through gives a better result.

When you add the spices add a pinch of asafoetida and 3 curry leaves this will enhance the flavour.

Be careful with the amount of base you use - 4 ladles for me using CT's latest base was too much start with 3 then add pineapple juice - you can always add more base later or some water if it is too thick.

My first effort using the original recipe was too runny and the chicken ended up overcooked as I had to reduce the sauce down to get the consistency.

Hi Josh

For the korma I use georges using just almond powder for the nuts and add a pinch of methi. Do it to taste rather than follow recipe exactly. The basic quantities are about right. If you want a perfect satay replace ground almonds with beaten to death dry roasted peanuts - keep adding till you get the satay flavour you want - then add some chopped chilli to get the heat right.

CA's CTM is about right but again I do it to taste and add sultanas and a couple of boiled eggs.

Tikka I use Blades recipe to pre prepare the chicken - its spot on for me

Jethros Chicken Ceylon

My own Pathia

Haldis Balti

What recipes are you using?