Quote from: RubyDoo on January 16, 2013, 07:53 AM

Quote from: getonthegarabi on January 16, 2013, 06:35 AM

Quote from: RubyDoo on January 15, 2013, 06:54 PM
Curries with alcohol in? New one on me but interesting. Not sure how a nice Malbec would stand up to a sizzling in some Bassar mix but willing tontry anything once 

The Chicken Nashidar (cook-4-one) recipe I did last week had a tbsp of brandy in it.  Goes in early on and I didn't really notice it in the final dish.  Might try it again with some V.S.O.P.  Curries with alcohol in are on the menu at some places.  Check this one out for quite a few, including a Genius curry.

http://themanzilonline.com/new_orderorder_takeaway_in_Scotland_try_Specialities_c_14178.htm

Recipe anyone?

Rob 

Looks nice
Looks different
Looks nuevo
Looks expensive

Just spotted the Burnt Green Curry at the bottom of the menu.  Burned curry is one of my speciality dishes.  Dead easy to make.  I don't think it's overly expensive though.  The Lasan in Birmingham is pricey.  Most of the mains are over

 I'd be interested in making one of your most popular dishes / house speciality or something like. So if you could post something of that nature  that would be great. Still some Zaal  base left to use up yet though.

Thanks for posting all this

W

A dish I remember with alcohol is the "Tikka Orange", cooked with Cointreau, fresh cream, mandarin oranges & topped with almond flakes...Absolutely delicious. And Mazadar Sharabi (never tried that dish, don't know why not?)

would love the recipe for chicken bhuna and chicken chatt boabie