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Messages - Kashmiri Bob

Pages: [1] 2 3 ... 172
1
Pictures of Your Curries / Re: Chicken vindaloo
« on: February 08, 2025, 03:14 PM »
Lovely. 8am and now I’m craving my favorite dish.
Recipe please?

Robbo

Yes, a recipe.  It's coming.  Ever so simple. Erm, some balti juice will come in handy.

Rob

2
Pictures of Your Curries / Re: Chicken Ceylon
« on: February 08, 2025, 02:46 PM »
Sounds familiar in a way Phil. In the past I found that coconut block, powder, etc., was often hard to notice in a hot curry, unless lots was used.  The milk flour works a treat. Makes a lovely smooth paste bursting with flavour. I do like coconut though. The paste tastes like the inside of a Bounty, but a lot sweeter and creamy. Yummy!

Rob

3
Last night's delights.  Apols for poor presentation and photos.

Balti chicken (Aphrodisiac)



Leftovers. Only a little. Sublime. Lime pickle accompaniament. This was my starter.


Balti chicken & mushroom (Rogan Vitalion)



Mind boggling.  Mango chutney accompaniament.  Main. Definitely a keeper. Possibly crinkle cuts next time.

Rob





4
Pictures of Your Curries / Chicken vindaloo
« on: February 06, 2025, 02:05 PM »
Coming along nicely. It will be ready soon. A 30 min BIR curry.



Rob :)

5
Pictures of Your Curries / Chicken Ceylon
« on: February 06, 2025, 01:41 PM »
Chicken Ceylon. Very hot. Coconut milk powder (976bar) is best, imo. I use the Grace brand (Asda). 2 tbsp mixed with 1 tbsp white sugar and fresh single cream. A little water. Epic. Rik's base.





A much less hot version with MDB base and chopped pistachio nuts gives a sublimely aromatic Balti chicken (Aphrodisiac).

Rob











6
Pictures of Your Curries / Lahori fish (starter)
« on: February 05, 2025, 02:41 PM »
Hake



Chips



Salty, which is good because I like plenty of salt.

Rob :)


7
Cooking Methods / Re: The Tilted Pan
« on: February 04, 2025, 01:36 PM »
A few more observations/thoughts based on another (not that recent) trip to the TP.  This time they had moved the tables around and I was able to see some things better. Same set-up for making the curry. Pan wedged and tilted. Was able to get an idea of the amount of heat (burner) used. It's got to be full on or close to it. An inferno. Also saw the chef spooning off excess oil this time. 3 CS. Guessing around 80 ml. This oil is put in a container on a wall shelf behind the burners. Minimal stirring again. 20 mins plus to complete the curry.

Have found reference to not stirring being critical for the formation of Maillard reactions products (MRPs) when cooking (in general). I guess we've all seen and remarked on how chefs just "leave" the curry alone for a while. But the amount of time here is on a completely different level. This is no rush-job curry. I suggest this is the old school method and what I am seeing is a masterclass demonstration of it in use. I suspect most of the TAs etc dropped this method many years ago, the contemporary approaches prioritising speed over quality.

Here are some photos of a TA dish I ordered and posted on here over 10 years ago. Old school?  I think so.







Rob




8
Pictures of Your Curries / Re: January BBQ (mini)
« on: January 25, 2025, 12:41 PM »
Last two defrosted last night and and reheated in the micro. The combo dip is Manchester red onions and garlic mayo.



Rob

9
Tandoori chicken pakora



Very nice.


Balti chicken (bhuna)



Top drawer.

On the right is a little Chef's Speciality mango chutney. Lovely accompaniment. This was the big (catering) jar I bought recently. Noticed in tiny text on the label, Simtom. Recall years back Lidl (I think) used to sell small jars of Simton chutneys and some were good. Looked them up.  Leicester based company, stopped trading soon after the pandemic. They imported the Chef's Speciality from India. Chunky chutney, so I diluted it with a little water and blended. BIR all day long. Ingredients. Sugar, Mango (46 %), Salt, Acidity regulator (Acetic acid), Garlic powder, Ginger powder, Chilli powder. Geeta's these days is quite nice, I suppose, but It's not BIR.

Rob

10
Talk About Anything Other Than Curry / Re: A New Years tale...?
« on: January 21, 2025, 12:13 PM »
This is quite straightforward:

Make us a curry. Not fussy (hero). They get the jar bhuna.

I like a korma (another hero). They get the Patiala.

Hot as you like (villain). Bound to say It's not hot enough.  They get the Ceylon. A jar of Mr. Naga (Gold) would have been handy here. 2 tbsp would suffice.

Not had before (villain). Awkward. They get the Aloo chana (also with 2 tbsp Naga Gold).

You go without. Wait until everyone has left and then order a home delivery.

Rob



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