Earlier this week I logged out of the forum and was then unable get back in again. Kept getting this message:

An error has occurred
Session verification failed. Please try logging out and back in again, and then try again.

Just in case anyone else has experienced this, the fix was to clear my browser's cache and restart my tablet.

Rob

Balti chicken masala. CRO (Crushed Red Onion) version. Boiled rice and mango chutney.











Rob

This site is by Jerome Perks, who is also active on the Facebook Curry group I subscribe to.

Curry & Indian Recipes - 'Ome Made

https://share.google/avV65ufA9I29Scti0

It's a mixture of Trad, Hotel and BIR cooking styles. Definitely worth a look, imo. It's not run of the mill stuff. For me, the Chicken Shobuz Masala recipe, in particular, with some adaptation, holds great promise.

Rob

Kashmiri chicken wings, served with a Chef's special dunking broth.





Balti mince and peas. Mutton. 10/10.





Rob

Rob

Hope everyone has a great time!

Rob

New one from Julian.

https://youtu.be/O8RtGBwygF8?si=2882gNpsLYTDX4xg

Looks good. May make it this week. Reckon some mustard oil will find its way in.

Rob

Peas are one of the Pick & Mix (£0.75 each) additions for any balti on Shababs (Birmingham) menu.





Rob

Slightly behind schedule.





Tandoori chicken. Fresh chicken thighs (Asda). 2 kg, so got 2 trays, plus.











Rob 

https://youtu.be/mUphDiTnZ-U?si=jezyJVhVU1R-OrIY

Rob

Desi curry made with an extremely expensive packet spice masala I bought.  With coconut and tamarind. Took about 3 months to cook the onions. Chicken cooked on the bone.











Decent curry for sure. But to be honest I would much prefer a balti.


Rob

Doesn't look great. What's with the bright yellow plastic chairs too. Proper cheap and nasty. It's not cheap to eat there though. Madness prices. Has anyone from here been? Recall the Dishoom name from somewhere.

https://youtu.be/mOgoNeV7SzE?si=0yxW-c4KKPNOMsih

Rob

Aldi's extra large cooked Ecuadorian king prawns.

Rob

Takeaway yesterday. Khyber Pass. Birmingham. One of JerryM's favourite places. We went there together all those years ago.

Now in Andy Munro's top 6 list of Birmingham balti houses; where he describes it as "one for the balti connoisseur...". I will put together a review. First impressions. 10/10. For now, here are a couple of photos.










Rob

Last night''s effort. Freshly ground cumin and black pepper to finish. Weaning myself of the hot ones. Pint can of Budweiser on yellow sticker at my local outdoor. 50 p.



Rob

Seem to be craving hotter curries lately. MDB balti base, including the pre-cook.

Balti chicken (vindaloo)








Pre-cooked chicken (chilled)





Introducing the Nano Naan (cheese). Extra small size. For those watching their carb intake and waistline.





Rob

First go at homemade naan. Followed Misty's online recipe. He does acknowledge that it is essentially Chris' YouTube recipe. Halved everything. Due to my aversion to the feel of flour used a plastic glove for the mixing/kneading stage. Found the mix hardly sticks to the glove material, which made things easy.  Rolled in some thinly sliced fresh garlic. Ultimately overdid it a bit on the tawa. Some burning. Came off intact though with a knife.  Lots of bubbles. Too many, imo. Before serving brushed with melted butter ghee, containing freshly chopped coriander leaf (not shown). With this, a cluster of the bubbles resembled the scary eyeball monster thing in the new FX Alien Earth series; very off-putting.   

Anyway, had the naan with a 10/10 Balti chicken (Mick's base). Identical taste/texture to the soda naans we used to get (5 for £1), but with the lift of fresh garlic and ghee. On retiring for the evening I experienced a wonderful garlic haze with that mild, but not unpleasant, indigestion. Concluded that the naans will be a keeper and an alternative to rice (or crinkle cuts) now and then. However, that night I had real trouble sleeping. My tummy started to gurgle. Also noticed I was burping and passing wind, simultaneously, which is not ideal. There does seem to be a lot a baking powder in the recipe. Will reduce it next time, or perhaps try a yeast based alternative. Early days though. Have loads of the dough left in the freezer. Practice makes perfect and all that.

Garlic naan underway



Rob

Been rough for over a week. Freezer raid/lucky dip last night. Cleared the tubes and reset my palate.  Feeling better already.



Rob

Got 20 Humza frozen samosas for £3 from Tesco with a clubcard offer. So 15 p each. Cooked from frozen in a deep fat fryer. Each stuck with a clove when partly cooked. This makes sure some of the "bhaji" oil has access to the filling. Makes all the difference.


Chicken samosa with salad




Bhaji oil




Rob

To be fair they are huge lamb chops. Was a bit worried when he also ordered Chicken chops. The Guinea fowl Changezi could do with being a bit more oily, imo. And where is the mango chutney?

https://youtu.be/RaIVhor1CaY?si=tLbE6SmITNhRruuB

Rob