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Messages - Kashmiri Bob

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1
Pictures of Your Curries / Tandoori chicken pakora/Balti chicken (bhuna)
« on: January 21, 2025, 12:52 PM »
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

2
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



3
Lets Talk Curry / Re: BIR 1983
« on: January 18, 2025, 11:42 AM »
I almost forgot. Bubble & Squeak was also a regular before the fancy dishes. Those were the days. Just found a recipe for it online and there's a fried egg perched on top.  No egg thank you very much.  Ridiculous idea.

Rob

4
Curry Sauce, Curry Base , Curry Gravy Recipes, Secret Curry Base / Re: ++++MDB’s Birmingham Balti Gravy 100% Clone Al Frash Balti Restaurant ++++
« on: January 16, 2025, 03:05 PM »
Quote from: JarvisMadras on January 16, 2025, 10:13 AM
Just about to give this a go.
regarding the Chopped Tomato . . . are we talking fresh or tinned ?

Tinned. Here are a couple of MDB balti dishes from this week. I like a fair bit of balti juice.







Rob




5
Talk About Anything Other Than Curry / Re: A New Years tale...?
« on: January 11, 2025, 01:11 PM »
Ooh yes!  Count me in. It sounds exciting.

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
Lets Talk Curry / Re: BIR 1983
« on: January 10, 2025, 11:23 AM »
Quote from: Onions on January 09, 2025, 02:00 PM
Quote from: Kashmiri Bob on January 06, 2025, 11:20 AM
The Stranglers were still touring. Perhaps they still are.
Rob :)

Looks like it Rob  :wink:

No more heroes any more! I am a tad slow but got there in the end :)

Rob

8
Lets Talk Curry / Re: BIR 1983
« on: January 09, 2025, 05:32 PM »
Quote from: Onions on January 09, 2025, 02:00 PM
Quote from: Kashmiri Bob on January 06, 2025, 11:20 AM
The Stranglers were still touring. Perhaps they still are.
Rob :)

Looks like it Rob  :wink:


I hope your Heroes were full size. A lot of the confectionary old favourites seem to have shrunk these days. Just the other day a friend told me that Toblerone have reduced the number of their peaks.

Rob

9
Pictures of Your Curries / Re: Chicken Madras (old school)
« on: January 09, 2025, 02:09 PM »
Quote from: Bob-A-Job on January 09, 2025, 03:03 AM
So what you say? Well, Madras is/has been, my go to for the last few months as I can get away with the least 'stirring'. 
BAJ

Yes, less stirring is the old way (old school) or part of it. I am pretty sure on this. Seen the technique in use at a TA, many times now. Minimal stirring of the gravy, hardly any, and the pan is not moved (or even touched) until the curry is finished. Convection is reduced (I think) and heat is retained. I expect there are more explanations.The crunch though is that this technique is not limited to just a madras.

Wishing you a speedy recovery from your injuries BAJ.

Rob


10
Lets Talk Curry / Re: BIR 1983
« on: January 09, 2025, 12:42 PM »
Quote from: Peripatetic Phil on January 08, 2025, 04:45 PM
Oh yes, now you mention it, I do remember Vencats.  But the fact that it was "by Sharwoods" is little in the way of recommendation ... !

I had no idea Sharwoods had been around for so long. I like the recipe in the Vencat advertisment. Not often you see one where the curry is cooked in an oven. Expect the great Ronnie Barker researched this for his Indian chef sketch. So (paraphrasing) where he adds, ... Or, you can cook it for 350 hours at 2 degrees F.

Rob :)

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