Thanks Bob. Is this gnger balti chicken on the site?

Have made this one before and thought had gone over how to do it; maybe not, am getting forgetful these days. So it’s Mick’s balti base, 2 tsp chilli powder option, salt to taste. For the balti, 20 g root ginger. Finely chopped/julienned, 50/50. The chopped ginger goes in at the start (with the garlic). Most of the juliennes go in half way through cooking, along with 2 tsp (or more) of ground ginger powder. A pinch of GM/ground ginger to finish. The remaining juliennes are for garnish. The amount of ginger additions (and salt) can be adjusted according to taste. That’s it. So not much to do really. If, as I have done in the past, also grated in some lime zest towards the end of cooking, it would result in a Balti chicken (ginger & lime).

Should add, I did read somewhere that the sequential addition of chopped and julienned is important, when the aim is to emphasise notes of ginger in a curry. So I am not just making it up as I go along.

Rob

Quote from: Kashmiri Bob on August 13, 2025, 11:07 AM

Balti chicken (ginger) and basmati rice.



Rob

This looking particularly divine, Rob.

Thanks. Good to see you back. Hope you are OK.

Rob

Balti chicken (spinach)



Rob

Balti chicken (ginger) and basmati rice.














Rob

Was thinking the other day about desserts.

Homemade rhubarb crumble and custard. The rhubarb was from the garden.

A good inch thick block of Cornish ice cream, sandwiched between wafers.

Homemade cheesecake (it could have been a packet brand). It was good. I remember strawberries on top.

We had semolina pudding once (or was is sago?). Never again. It was a bit like frog spawn.

Rob