Think that is quite normal when you freeze and defrost stuff like curries. Just water ice crystals form quicker when freezing and also defrost first, thus leaving water around it. I always reheat frozen food like that in a pan, so you can mix it all back together easier and evaporate some of the water.
Looks really yummy anyway.

Have an epic man-flu now. Blast it. Normal service should be resumed shortly

This was some of the real deal Khyber pathia. Previously frozen and defrosted. Put some in a bowl for a quick supper. Noticed quite a lot of liquid coming out of it, so left it for a while. Syringed off before reheating. Clearly not oil. Pineapple juice/pulp. It was the same with the Balti chicken, albeit less obvious. The relatively light texture of the sauces is identical to Adil's.





Rob

 

I'm so enjoying the balti journey.  I just wish I could get a proper one locally so I could truly understand the flavours and uniqueness and why the balti is driving this much passion.

https://youtu.be/mUphDiTnZ-U?si=jezyJVhVU1R-OrIY

Rob

Haven't been here in ages. Still have a fishmongers, everything on ice. Good to see, I remember these.


Got home and made a quick tester for tomorrow's sea bream starter accompaniment; very nice.





Rob

Quote from: peshwarinaan on October 20, 2025, 12:17 AM

Quote from: Kashmiri Bob on October 16, 2025, 12:47 PMProportions aside, reckon I know exactly how they have been put together, including the "signature" ingredient(s).

More details, please! Even if it's just speculation I like to hear about how different places put their dishes together.

Sure. Can certainly make a start. The main theme (signature) of the Khyber balti is its zing. It's also spicy, fruity, and really sweet. Lemon, including its zest are fundamental in preparing this balti (100%). It really is a balti zest fest. I suspect granulated citric acid may also be involved. I have already started trying it out (East End brand). The other critical component is tinned pineapple, with juice. Lots of it (100%). In addition to its flavour, this also allows a partially flocked finish of the balti, whilst still keeping it quite saucy. Made separately, the pineapple component would also allow dilution of the balti (to make it milder), if required. This point isn't really important at the moment, but the sauce's finish is. Jumping ahead somewhat, but a part of wants this balti approach (citrus) to unlock the elusive Adil's. It just might. I have a feeling the Khyber and Adil's are closely related to one another.

Will know more soon, hopefully. Getting the proportions/balance absolutely right is the aim. Here are some more photos of the Balti chicken (reheats), including something I fished out of it. Also, a work in progress base gravy (thanks Mick) version. The last photo is a homemade Khyber balti chicken. Tantalisingly close to the original. Zing! The naan shown is also homemade.

It's worth mentioning that I am not trying to improve on Mick's Al Frash recipe here. Far from it. Both of these baltis are as good as each other. Both superb. Just a different take. I actually prefer Mick's one to be honest.























Rob

Quote from: Kashmiri Bob on October 16, 2025, 12:47 PMProportions aside, reckon I know exactly how they have been put together, including the "signature" ingredient(s).

More details, please! Even if it's just speculation I like to hear about how different places put their dishes together.

Here are Shababs' options. Fascinating isn't it?



Rob

A quick visit last night for some clubcard essentials. Every penny counts.



Rob

From the menu was expecting to pay more Dave. Looks like a hefty 30% knocked off for TA collection. Not counting the freebies either. Their papadums are 80p each, which is why I didn't order any

Decent size portions (deep Satco TA containers) too. It took me 4 days to get through it all. The balti is so quirky.  Have a look at this:



Anyway, soon after I got home both of the baltis started talking to me. The pathia was very chatty. Proportions aside, reckon I know exactly how they have been put together, including the "signature" ingredient(s).

I am getting quite excited.

Rob