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Topics - Kashmiri Bob

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1
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





2
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 :)

3
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











4
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 :)


5
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

6
Pictures of Your Curries / January BBQ (mini) 2
« on: January 11, 2025, 01:09 PM »
Underway.  Spicy lemon and herb chicken.  Bramley apple pork sausages.



Rob


7
Keto diet life.

Kashmiri lamb chop starter with garlic mayonnaise.




Kashmiri chicken masala. No rice or crinkle cuts.



A side of Saag bhaji would have been an ideal accompaniment.

Rob


8
Lets Talk Curry / BIR 1983
« on: January 06, 2025, 11:20 AM »
Found this link for a Leeds student rag from 1983. Clicked/visited and was able to download it as a pdf. The Stranglers were still touring. Perhaps they still are. From page 10 there is a map and several (albeit brief) articles on food. One is called "Currying" with reviews, including the Nafees curry house, which I have mentioned in the past. Interesting stuff. Have tracked my time in Leeds back to 1978-79. I don't even recall madras or vindaloo being available then (at Nafees). Mince and spinach curry was a typical dish. Medium or hot/very hot. The BIR scene was really getting going in the early '80s. The prices though. Gulp!

https://images.app.goo.gl/w8z2TK2E2Cq2fPkm8

Rob :)

9
Lets Talk Curry / Vindras
« on: January 05, 2025, 01:09 PM »
Just found this. Another masterclass from Al's Kitchen. Had a feeling naga pickle was going to be an option.

https://youtu.be/5JdXHrWPXHA?si=2oxSMGykDo2G2Gx2

Rob

10
Pictures of Your Curries / January BBQ (mini)
« on: January 05, 2025, 12:46 PM »
One of two lovely Kashmiri lamb chop batches underway on Friday.



Not looking that good today, which is a pity.



Got a whole load of Asda's Exceptional range Bramley Apple Pork Sausages, on yellow sticker. Shallow frying them as I type.

Rob


 

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