Quote from: chewytikka on January 14, 2012, 02:06 PM
Hi CH
Thanks for posting
Looks like a good tongue tickler and an authentic Ayurveda cure for stomach ulcers. ;D

If eaten regulary it minimalises chance of flu, colds and stomach bugs.  Sure as hell nothing is going to want to be in the vacinity of this volcano lava

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You know when you have achieved an Asian palate when you can
crunch on fresh green finger chillis. like they were carrots.

Very true CT.  However, a naga or scotch bonnet soon brings me to my knees though

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Yes, Singe-Fry is my new Gora cooking term for burning spices in your 'Beginning' Tarka.

An apt term of phrase mate.  It's a case of how close can you get to cooking the rawness out of the spice but not actually burning it.  There is a thin line and it takes only seconds to cross it

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p.s. I can see a nice garnish of fresh ginger Julienned and a drizzle of Mr.Naga oil on this one.

There'll be no ginger, julienned or otherwise going anywhere near a curry i cook.  I tolerate it only because i can't taste it ;D.  Now  a drizzle of naga oil is a different story ;D ;D

finally found a recipe that tastes better than most efforts from my local T/A
Curryhell...yer a star 
hope my pics do your outstanding recipe some much deserved justice
As stated previously, I didn't add pre-cooked chicken as I prefer to add raw chicken to sauce and let chicken marinade for a couple of hours. IMO chicken picks up more taste and also takes lots of colour from the sauce which permeates the chicken
note how red the chicken looks in pics.
this isn't a coating of sauce, it's similar to a thin "crust" much like chicken tikka
PS-sorry about the rather wilted looking coriander on top...been sitting for 5 mins before I found the picture taking apparatus

As promised a report back on the suggested variation of changing crushed chilli for plain MDH degghi mirch.  I'll let the pics do the talking.  I only added 1 rounded tbsp of powder with the  second ladel of base and i garnished with corriander instead of birdseye chillies.  A nice hot smooth sauce, full on flavour and heat but not explosive heat like the chilli flakes.  The corriander also added that little something, as it always does.  Worth a go Mr M.

The curry



The bonus of the evening ;D ;D





Supper, which incidentally didn't last very long 



I will post the recipe for the brinjal bahji after i next make it.  By pure chance i spoke with Abdul and he told me how to cook it.  "It's quite simple" he said and it was.  But even then i managed to get something wrong.  However, it tasted as good as many i have eaten in restaurants, certainly better than some and with a bit more practice, hopefully it will be as good as the best.  I do so love this dish.  It had the smell and that familiar taste had infused into the brinjal

Thanks for posting in the recipe thread.  I find it's always helps to have feedback from members who have tried the dish.
I could eat that lot right now Jamie .  You have certainly done my recipe justice with those pics.  I think the warning lights are the intense red  colour of that oil  :.  Lovely stuff  . You've now got me thinking on what i'm going to cook for supper tonight   SL's Punjabi Masala is on the radar for sure
One day i'll get round to writing up the phall recipe that was put together especially to satisfy my craving for intense heat - oh so long ago.  I'll include the amusing little story that goes with it ;D

I have to admit that all looks really lovely, but I fear way too hot for my palate.

But!! it has got me in the mood for cooking Indian tonight at home. I've got some pre cooked lamb out, 2 chicken breasts, 2 portions of base sauce.

I'm thinking Lamb Bhuna, but hot, I know my kids will want Kashmiri Chicken Masala, Mushroom Bhaji, Aloo Gobi, and I've bought these lovely looking "Euro Bakery" Garlic Tafoon Naan breads from Aldi. Roll on 6pm!!