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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.

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

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

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

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?

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

)

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

and sometimes not.

BAJ

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

Pictures of Your Curries / November BBQ (mini)

« Last post by Kashmiri Bob on December 03, 2025, 12:39 PM »

Slightly behind schedule.

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

Rob

Lets Talk Curry / Re: One for the balti connoisseur...

« Last post by Kashmiri Bob on December 03, 2025, 12:14 PM »

This was some of the homemade frozen Balti chicken; defrosted and left in the fridge for a few hours. Even more juice/pulp. Not happy with this amount of rough bulk in the sauce, as for one thing it basically prevents flock, which is a characteristic of this balti (and Adils). No chopped/service onions used, so it’s mainly pineapple. I blitzed it straight out of the can. Will dilute with water first next time. Granulated citric acid for this balti. Apparently the Pakistani chefs call it “sour salt” and it’s used extensively in curries, as an alternative/addition to lemon. Added a whole fresh lemon (when making the base gravy). Thinking a quarter for next batch will do.

Just got through a batch of Shabab's base. Mick's Al Frash will be next. Then back to this zing fest.

Rob

Lets Talk Curry / Cooking Methods

« Last post by tempest63 on November 23, 2025, 07:07 PM »

I have long cooked my curries in cast iron cookware but I bought a Ninja slow cooker for making bone broth as my previous slow cooker seemed to boil everything, even when on low.
The ninja has a sear function and I thought I would give it a go to brown onions and meat then turn it onto slow cooker and compare how the curries turned out.
I tried an often cooked Madhur Jaffrey Rogan Josh made with shin of beef, and a traditional north Indian korma with mutton, no cream or nuts, which is one of our regular recipes.
There is no comparison. Neither of those cooked in the ninja came out with any great depth of flavour. They seemed a bit wishy washy in comparison to our usual dishes.
I cooked another mutton korma today and the depth of flavour between the two was very noticeable.
Whether it is because I am unfamiliar with cooking in the ninja may be the reason, but a long slow cook in a Le Creuset pan returned a much better result.

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