Ok....EUROASIA....Manchester Road,....BRILL! newly opened...food great-Lamb Karahi a must! Tandoori roti perfect, lamb tender-no gristle-BIG dishes served as standard-prices-pretty good-?4-15/Lamb Karahi (remember it's a big dish!).

SUNRISE takeaway-lockwood. Kebab yoghurt sauce had GONE OFF (bad start), sheek kebab dry-too salty-obviously reheated many times. Lamb Karahi-ok...average-too much red food dye! Chapatis good. Prices-?3-80/Lamb.Would not go again.

SPICY KITCHEN-marsh-Lamb karahi. A very tomato flavoured sauce-hardly any spice! Edible but no real spicy flavour. Tandoori roti-good. Would not go again. Prices-?4-50-dearer than other 2.

SHAHEEN-milnsbridge-FAB lamb karahi-loads of fresh ginger/garlic-fresh spicing-strong flavour. Price-?4-50 BUT good strong flavour. Chapattis-v.good. Naan (had before)-good-slightly too doughy but good. Other dishes from there have been good too.

KABANAS-New hey road. Won 'kirklees curry chef' for a good few years running. Lamb Karahi-very tender, very thick (not that much sauce), dark, BRILL spicing (almost could taste the garam masala was freshly ground!)....I oved it BUT taste almost like a home indian-not a BIR but very very good. ?3-70. Tandoori roti-great! Sheek kebab-could tell it wash freshly made (very busy-lots of asian diners-good sign!)-best I've had in Huddersfield. Unlicenced restaurant bit-so you can bring cans in.

Hope this helps!

 :)Ok...re-read it now & see you put oil BACK in curry after it's been blended THEN do tarka. Does not say anything on the recipe about skimming oil off finished sauce? Guys/gals-would you skim off? As Approx 4 tablespoons goes in each curry would think some/nearly all should be skimmed off??!

Do you guys ladle all oil off at then end (after tarka) or leave some in?

Chris

 :)Ok...re-read it now & see you put oil BACK in curry after it's been blended THEN do tarka. Doesnot say anything on the recipe about skimming oil off finished sauce? Guys/gals-would you skim off? As Approx 4 tablespoons goes in each curry would think some/nearly all should be skimmed off??!

Chris

Update....found 4 cloves.....1 bay leaf in my karai today....no cardoman this time! Guess a different chef but still great STRONG flavour....I'd personally put cardoman in as well! Once I'm stocked up on sauce (!) will try a recipe & report back!

D'OH......got it now! 'Replace the ghee & oil you removed'....don't know where I got the idea that I had to replace it with fresh! Thanks all! Will try & make soon (time allowing) & report back!

Chris

oK....sorry-am really DUMB today! Get the fact that the oil can be re-used & to do the tarka...its the 'replace the vegetable oil & ghee with fresh' that I don't get! Does this mean adding fresh oil/ghee to the completed sauce (which seems illogical to me) ??

The way it reads is that you ladle out the oil & then add fresh oil back in to the sauce...this seems odd?

  Again-cheers for the replies!

Had a lamb karai AGAIN last night (good job I go to the gym a lot!-got it from a new takeaway on Manchester road in Huddersfield-Euroasia (fab food)-& 'their taste' (a sort of robust, strong taste I could not put my finger on-not in 2 other karais I'd had from 2 other places)-answer....black cardoman! Crunched on one (!) & found another-obviously strong/robust in flavour anyway but 2 for 1 person  (obviously cooked with other spices-deffo curry sauce basic as watched em cook it!) is a lot-but flavour did not over dominate & was a good part of that beloved 'strong' taste. 

  (sorry guys-same question also in a different thread-hope ok as keen to try & make this soon!)Thanks for the replies! Sorry...being a but thick here! The way i read it you take out (ladle) the oil & ADD fresh oil/ghee (the same amount)-this to me seems daft or am i mis-reading it/missing something??!

Chris

Thanks for the replies! Sorry...being a but thick here! The way i read it you take out (ladle) the oil & ADD fresh oil/ghee (the same amount)-BACK IN TO THE SAUCE-this to me seems daft or am i mis-reading it/missing something??!

Chris

Guys-just printed the bruce edwards stuff-GREAT! Can't wait to try it! One question....do you REALLY have to ladle of the oil & ghee at the end & replace with fresh? Surely the oil will have taken on a great colour/flavour?

Also...the tomoato tarka-is it really worth doing? Seems a lot of work for not much flavour!

(also posted on sauce section-hope ok!)

Thanks! Chris