Topic: Saturday night

[Kashmiri Bob]

Saturday nights dinner consisted of a kushi kebab followed by c2go chicken tikka vindaloo.

kushi kebab



Recipe followed pretty much to spec including shah jerra.  Added 3 finely chopped green chillies as fairly certain they were in the restaurant version I had recently.  Easy to make and draining off the excess oil/water as suggested in the recipe resulted in a nice moist kebab, without being at all greasy.  Four kebabs from the best part of half a kilo of lamb mince, so one was quite a meat feast for a starter (for me anyway).  To serve, I transferred the kebab/lemon wedge to a white porcelain plate, and added a little of my own yogurt mint dip, also shown in the pic.  The crystal clear pickle pot is one I saved from the kushi, for that added touch of TA authenticity, and sophistication.  The kebab did, however, look a tad lonely by itself.  You get two slightly flatter ones at the restaurant. The taste?  Oh my goodness!  Absolutely out of this world; incredible flavours and just the right amount of heat. The only obvious difference from the restaurant version was the texture.  The restaurant meat was much more finely minced than mine.  Not to a smooth paste, but a lot finer than I achieved mixing the ingredients by hand.  Also, the coriander seeds (and quite possible the other whole spices) in the restaurant kebabs had been cracked, or ground, resulting in a more blended and delicate spiciness throughout the food.  Mine was delicious though.  No doubt about it. Well happy with my first attempt.  I bet the kushi baltis wont be as straightforward to reproduce though!

chicken tikka vindaloo.



This sauce for this dish was basically c2go bangladeshi base with g/g and tomato paste. Added 6 tsps of a c2go curry spice kit (vindaloo), a bit of fresh coriander, and fresh lime juice.  Blades tikka.  Taste was pretty good.  Better then some of my earlier attempts at creating a vinders from scratch, and vastly superior to the few supermarket spice kits I have tried.  Quite fiery as well.  I added a tbsp of chalice chilli oil to finish, for a little extra kick, and a splash of colour. Served with 2 sounas ready made methi rotis.  Curry in a hurry!  Washed down with a 330 ml bottle of ice cold Cobra.

Rob 

[h4ppy-chris]

2 lovely looking dishes there Rob.

[Unclebuck]

That vindaloo looks bob on bob.