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Sorry to hear that T63The first dish I made when I bought the Dishoom book was their house black dal and unfortunately I didn’t really think it was anything special. Granted, nothing I cook will be as delicious as the dal makhani I first experienced in Ahmedabad, but still disappointing. Same with their chicken Ruby. The one thing I keep returning to is their Sheekh Kebab recipe. Makes great keema for rice dishes too.Spring almost here in Chicago and will soon be able to bring out the grill and cook outdoors for ‘proper’ kebabs etc.Robbo
This is the Salmon portion recipe I used. It was from Youtube, but I used the Masala I had made up instead of the one on the video.https://www.youtube.com/watch?v=esYuj6RC2Tw
This thread here on CRO has it all from when I made it, including the recipe I used. OP by Dal Puri and a very easy / simplified recipe posted by Chewy Tikka. https://curry-recipes.co.uk/curry/index.php?topic=11509.0#google_vignetteUnfortunately, the link within to the Australian site I used is broken (Spicemama.com.au) However, I think it was only a link to the sale of her product (Wayback Machine). Here is the link to her Blog site which contains some recipes using it in the Recipe section.https://www.spicemama.au/
Livo Do you recall how many individual spices you used in your BBM? It seems some blends have 50 or more different spices, a number of which would likely be near impossible to track down here in the U.K. That is the reason I bought a ready made masala from Ome Made which purportedly has 53 different spices in the mix.I have been on a very restricted diet for medical reasons for the last four weeks but hope to use the masala for the first time next weekend. The masala I bought came in a packet but I have transferred it to a washed out Bovril jar to protect from light, as that seems to be an important consideration when storing the spice. Traditionally it would have been stored in washed and cleaned beer bottles, or so it is reported.
