Pages: [1]   Go Down

Author Topic: Beef gojju vs Chicken shatkora  (Read 2463 times)

0 Members and 1 Guest are viewing this topic.

Offline Kashmiri Bob

  • I've Had Way Too Much Curry
  • ********
  • Posts: 1674
    • View Profile
Beef gojju vs Chicken shatkora
« on: October 22, 2013, 12:35 PM »
A couple more specials:


Beef gojju





Lots of red pepper, onion, tomato and tamarind.  Hot, sweet and sour.


Chicken shatkora (madras hot)





Made with fresh shatkora. Uber zingy.


Only got a cup of base gravy left, so looks like a "bhuna" of some sort is on the cards for tonight's effort.  Then it's back on with the balti(s).

Rob  :)
Logged

Offline Stephen Lindsay

  • Jedi Curry Master
  • *********
  • Posts: 2647
    • View Profile
Re: Beef gojju vs Chicken shatkora
« Reply #1 on: October 22, 2013, 12:46 PM »
Cracking looking curries Rob.
Logged

Offline goncalo

  • Elite Curry Master
  • *******
  • Posts: 1058
    • View Profile
Re: Beef gojju vs Chicken shatkora
« Reply #2 on: October 22, 2013, 01:24 PM »
That beef gojju reminds me of chinese food name  ;D but looks really good, both of them, which isn't surprising anymore! How do you contrast the zinginess/sourness of the tamarind to make it edible? I have a bottle of maggi tamarind sauce (tamarina?) which I was thinking to use sometime.

Also are you using shatkora fresh, frozen or from one of the pickles you bought ?
Logged
Pages: [1]   Go Up
 

  ©2024 Curry Recipes