Topic: Chicken Tikka Mussamon vs King Prawn Naga Phal

[Kashmiri Bob]

A few pics from this week's efforts.


Chicken Tikka Mussamon


A fairly hot bhuna "style" curry with tomatoes, onions, green beans, and egg.  Affectionately known as a "Muscle-Man" here in Birmingham. Go figure.  ;D





Tip. When trying out a new dish for the first time, also make a back-up/stand-by dish that you are familiar with, as I have done here (please excuse the mess).





Mussamon done, with obligatory deep-fried boiled egg.  Garnished with fresh chopped coriander.  Banker dish can be just about seen on the right (King Prawn Madras).





Wasn't bad at all.  Quite enjoyed the crunch of the beans. Will I be in a rush to make another one? No.



King Prawn Naga Phal (Ex-hot variety)


A do not try this at home "style" dish, with shed loads of ex-hot chilli powder, fresh green naga chilies, cracked black pepper, naga pickle, vinegar, and lemon juice.


Quick pre-cook of Tesco's "Finest" frozen raw king prawns.  Previously marinaded for 15 mins in a little mustard oil, with turmeric, cracked black pepper, Kashmiri mirch, and lemon juice.





2 tsp of mix powder, 1 heaped cs of ex-hot chilli powder, 3 chopped fresh naga chillies, a pinch of methi, and 1 1/2 cs of sunflower oil.





Tip.  Ensure chilli powder is cooked thoroughly, or you will be up all night.





Coating the prawns prior to "molten lava" stage.





Maximum warp curry fans!





Tip. Lid placed on container for 10-15 mins enhances the fruitiness of this dish.





Presented in some style.  With boiled basmati rice.





To finish, a simple garnish of fresh green naga chilli, briefly scorched on the hob, and a little chopped coriander.  Glass of ice-cold water/lager highly recommended.





Astonishing heat and flavour!  Gasping for breath eating this one.  So smooth though.  No next day issues whatsoever.

Rob 


I find Tesco raw king prawns aren't bad for making curry.  Invariably on half-price offer and at