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Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on Today at 04:39 PM »
Added Kashmiri Pulled Lamb (whole shoulder) to the menu.

Adapting this recipe:

https://youtu.be/B0ibc5brZ7c?si=dydNKEWyR86xfxxD

Rob
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Lets Talk Curry / Re: BIR supplies
« Last post by Kashmiri Bob on Today at 02:26 PM »
Christmas menu sorted! Kashmiri lamb chops (mini bbq). Got the bottles from a local Asian shop. Just out of date. 20 p each. Pani puri (Golgappa) from the same place. No way I would even attempt to make these baubles from scratch. Inviting disaster.





Rob :)

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Talk About Anything Other Than Curry / Re: The Internet never Forgets.. or something like that, right?
« Last post by Bob-A-Job on December 11, 2025, 11:23 PM »
Quote from: Peripatetic Phil on December 10, 2025, 03:37 PM
Might this link be of any use, Bob ?
--
** Phil.

I am not sure.  The link appears to be to cookbooks, the latest edition being 2015.

The recipe I used to use as a 'go to' was an online page like this

But maybe it has been deleted (Internet remembers everything?)/moved behind a paywall (most likely?)

I am probably part of the problem, as I used to go straight to the Ingredients list without even remembering the author or any site it was hosted on and hence why I am now confused.. in fact I used to find it so easily, I never even bookmarked it (as you do when you land on a 'gem' every now and again, without realising how you got there)

Thanks Phil but I don't think so.
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Talk About Anything Other Than Curry / Re: The Internet never Forgets.. or something like that, right?
« Last post by Peripatetic Phil on December 10, 2025, 03:37 PM »
Might this link be of any use, Bob ?
--
** Phil.
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Talk About Anything Other Than Curry / Re: The Internet never Forgets.. or something like that, right?
« Last post by Robbo141 on December 09, 2025, 02:06 PM »
Unfortunately there’s a lot of thread rot here on this site and lost info. A pity, especially on the recipe side. I’d like to revisit some vindaloo recipes from years past..
Keep digging for that beans recipe.  One advantage of being in the US, no shortage of great Mexican restaurants

Robbo
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Cooking Methods / Re: The Tilted Pan
« Last post by Kashmiri Bob on December 08, 2025, 02:00 PM »
Old school madras. Amazing what a difference cooking this way makes. Many years ago I tried with the pan flat (and less oil). Lid on. Some fair results, but it was very hit or miss. Basically turn the heat up and hope for the best. Here we have much more control.

No rush either. Takes the chefs 20 mins plus, commercial burner, no lid. Takes me 40 mins plus. Low gas (lid on). Add another 20 mins (minimum) resting in the TA container (wrapped in foil) to mimic "delivery". There we have it. A 1 h curry made with base gravy. Is it worth it? Yes! With a little experience/practice the taste is, well, old school. I think it was JerryM who first mentioned something about "almost piquant".

Coming along nicely



No stirring after all the ingredients have been combined. Occasionally, "move" some of the sauce/curry (higher up the pan), carefully. Done. No scraping, or as little as possible. Takes practice. No pyrotechnics/showboating either. When happy, tip off excess oil, if you want. One final thing.This is a high temperature curry. Plastic TA container lids may creak, foil/cardboard lids will get soaked in oil. Take appropriate precautions. There may be leakage. A plastic carrier bag will come in handy.

Rob






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Pictures of Your Curries / Re: November BBQ (mini)
« Last post by Kashmiri Bob on December 08, 2025, 12:48 PM »
These days I use commercial masalas for meat starters. For tandoori chicken Riya’s Tandoori Masala Spice Mix, in water. Approximately 35 g / kg chicken. Plus G/G paste (1.5 TBSP) dried mint (1 TBSP). Freshly ground black pepper and fresh lemon juice, to taste. Preema red. Then add the veg oil and a slosh of pure mustard oil to gloss. 24 h marinade. Perfect taste, every time, imo. Old India do a similar Tandoori Masala mix, but it’s more salty, so care is needed.

Rob
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Pictures of Your Curries / Re: November BBQ (mini)
« Last post by peshwarinaan on December 06, 2025, 06:17 PM »
Looks really delicious.

Apologies if you've been asked this 100 times, but do you have the marinade recipe anywhere please?
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Talk About Anything Other Than Curry / The Internet never Forgets.. or something like that, right?
« Last post by Bob-A-Job on December 04, 2025, 05:42 AM »
I used to have a 'go to' recipe for Refried Black Beans (I think I mentioned I have been enjoying Mexican most, recently :wink:)

Thing is, whilst I can remember most of the ingredients, I wanted to check the qty's and.. I have searched the WWW for the last few days.. can't find it...

So, maybe, not everything lasts forever on the Internet...

Should we be worried about that here? Is it a 'recently viewed' thing, with older stuff 'dropping' off search results and eventually unavailable altogether?

Some great threads on here with discussion about methods and practices, not just recipes.

I am currently experimenting with making my own 'Ghee'.  Will post when I get consistent results... sometimes it is better than Retail :like: and sometimes not. :confusing3:

BAJ
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Pictures of Your Curries / Re: November BBQ (mini)
« Last post by Bob-A-Job on December 04, 2025, 05:27 AM »
Jealous!

So... discussed with the wife weekend before last about 'smoking' some meats ready for Xmas (Before and After)... I lost (acutally not been well, winter sniffle and all).

Waiting for next opportunity, not just weather but my availablity.

Looks great Bob.. your own marinade I guess?

BAJ
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