Topic: In Search of a Curry!

[chewytikka]

Hi Naga
Interesting that Jaflong video, is near enough a Jal frezi anyway and like a lot of "special" dishes
its that Chefs take on what a Jaflong actually is. I've seen it made every which way
and mostly with chick peas, then given the Jaflong name tag.
Jaflong is an area in Sylhet, Bangladesh and there's no definitive curry/recipe.

Anyhoo, I fancied something really hot and tasty last night, so I ended up with a Huge chilli hit
with this "Chicken Tikka Vindy/Phall/Shatkora Suprise" which for the record/menu, I'm going to name Jal Lalakhal



I'm going to have another one of these tonight, - just because I can! ;D ;D

cheers Chewy

[Naga]

...Interesting that Jaflong video, is near enough a Jal frezi...

Aye, CT, I mean I'm no expert at all, but it DID sort of remind me of a Jalfrezi. Nevertheless, I'm grateful to NJ for suggesting the dish and I'll give it a go sometime next week now that I have a jar of granulated Red Death Paste surrounded by sandbags in the fridge!

That panful of yours looks mighty tasty - even though I've just had a large plateful of your Madras, I reckon I could do some damage to your most recent dish. I don't suppose I'll actually ever visit Lala Khal, but the locals would surely sup from that pan.

Speaking of the Madras, my thanks go to Axe for suggesting my dinner tonight. It was just lovely! I was half tempted to add a goodly pinch of methi during the cooking, but I stuck to CT's recipe and enjoyed it very much - and I'll enjoy Part 2 tomorrow night as I always make a double quantity.





The photos were taken in a hurry with a new smartphone, so they could have been better. I've learned over the last week that a smartphone does not a smart owner make!

And, finally, thanks to CH for suggesting the Dhansak and biryani. I now realise that it would have been a waste to cook that rich gravy in place of a base gravy. I'll take some time and look for a really good biryani recipe to do the sauce some justice. Previous attempts at biryani have been less than encouraging, so I want to make this one a good one.

Sounded a bit like an Oscar speech, that lot, but for me, the strength of this forum lies in the expertise of the members and their willingness to share, suggest, help and (sometimes!) offer constructive criticism.

I'm glad I asked the question, because I enjoyed my dinner tonight and I've got another 2 new dishes to look forward to.

Time for a drink! 

[curryhell]

And why wouldn't you enjoy that fine looking madras.  Look what you've gone and done I've just salivated all over the dining room table  ;D  Look forward to your posts on the dhansak and the biriani.  I must get round to trying a decent biriani, one cooked properly, which obviously won't be in true BIR style.  I've got some lovely lamb stock portioned up in the freezer.  Mmm, now there's a thought  :

Jings! It fairly clears the tubes! I think I'll err on the side of caution the first time I use it in the Jafflong and I definitely WON'T be putting a dollop on a poppadom - you can be sure of THAT!

But you can't beat  a couple of poppadums, with Mr Naga, chilli pickle, mango chutney, onion salad and mint sauce.  The combination is nearly as good as a fine curry

Your dinner looks tad on the "lava" front there CT

[Malc.]

Looks great Naga.

[chewytikka]

Very good looking plate of food, Naga.
Really clean and fresh, could eat that all day!

Curry On...

Yes CH, probably right up your street ;D I'll change the name to a Jal Lavakhal

cheers Chewy