Photo test.



Chicken pakora

Rob

I hope it is as good as he says.  I've just made a full batch, to specifications, Tomato Paste and pre-cook Chicken (thigh and breast in 2 separate batches).  I've just cooked 5 different curries and not tasted a thing in the process.  Just followed the instructions and cooked it, which is normally against every bone in my body.  Anyhow, we are 30 minutes away from giving it all a try out.

I made the Madras to spec, a milder curry for the family, a Jalfrezi, all using thigh fillet pre-cook, and I did a Butter Chicken and a Mango Chicken using Breast Fillet.

The verdict awaits.

I have 2 things to note.  Our chicken out here must be full of water, and I could not get the oil to separate in the Base / Paste.  I have had this issue before with recipes stating that it is done, when the oil separates, and it just won't.  I cooked the crap out of it today but no oil separation, and, yes, I used the full amount and the Butter Ghee.

It really pisses me off that I can't just post a frigging photo.  It seems the KB is the only person who can.

Edit: By the way.  5 hours start to finish for all prep, pre-cook and 5 finished dishes with a Rice Cooker Basmati rice and 6 freezer Samosa.

Good innit!

Rob

Any chance of your recipe Rob?  I really am yearning for the taste of a decent reshmi kebab or two    I can then  show you my gadget for creating the egg net to wrap round it then.  Surprised at Din's comments on how they made these in the restaurant back in the day.  My experience of reshmi and shami at my local Bangladeshi restaurant back in the 80's was as per the traditional method and not simply using the same mix as for keema but making a round pate and frying it.  Maybe I was just spoilt.  Obviously, nowadays that is exactly what you're gonna get  due to cost and expedience

Yes, I tried to post it a couple of weeks ago. I was scuppered right at the end adding some helpful prep photos as my text screen vanished. My tablet must have a limit for how many pages are open at one time.

So, coming soon. I know I keep saying this. I will reboot the post from when I made it first. Made a tweak to make the best yet. No additional binder. The Zaatar mix itself will suffice. I have used chick peas in the past, but It's too easy to make the shamis overly dry with them. In Chef Din's video he did seem to be having a little trouble bashing his chana. Mutton mince with no onions, as before. Egg dunk coating. It's there to hold the kebab together. They are so delicate. Gentle microwave re-heat to serve is also essential for authenticity.100 % Manchester Shami clone. Exquisite. The Dog's nuts.

If I can restore my spong it will nice to prep some mince myself next time.

Rob

Oh G@d, now I suppose I am going to have to find and photograph my late mother’s cream-maker (I can easily picture the wooden box in which it is stored, but I have absolutely zero idea where said box might be ...).