Topic: Last Night's Dinner: Natterjack's Roshney

[Naga]

Natterjack's Roshney, courtesy of the Zaal Restaurant, is a dish I've made and enjoyed before, but, as I hadn't had it for a while, last night seemed as good a time as any to have another go.



I added an extra load of sliced garlic at the start of cooking and I replaced the pre-cooked onions with around 125g of Ashoka bunjara. Oh, and I wound back on the amount of fresh chillies out of respect for my good lady's delicate palate!

It was, as anticipated, absolutely delicious - silkily smooth and garlicky, with a good level of heat and an extra depth lent by the addition of the bunjara. I won't wait so long to make this one again - my only dilemma is that there are so many delicious curries to enjoy and the list just keeps on growing!

[curryhell]

Nice work there Naga.  I really must get round to trying this dish soon.  Have now got to decide what to cook for tonight    I fancy a real hot one as bought a large bag of fresh chillis, the very small variety which i love and find in my local restaurant NIS and i also picked up a packet of fresh nagas today    But i also fancy trying something new.  Decisions, decisions  ;D

[JerryM]

i really love the roshney. probably my fav being the curry2go mogul.

you just can't make the roshney enough though. it really has everything.

Az the legend for me.

[natterjak]

Looks great naga. Thanks for the credit, but if any forum member gets credit for this recipe it's Chriswg who first reported on it. Mind you, he's not been seen in a while, hope he's still around.

[Garp]

That looks seriously tasty Naga.

Any chance of posting the final recipe, one of you guys?

[Naga]

...Any chance of posting the final recipe, one of you guys?

Aye. I'll stick up my recipe notes once I can convince the plethora of computers here to talk to each other lol!

Here goes - bit late to worry about it now, but I hope I've got it right!

Chicken Tikka Roshney by natterjak

Serves: 1

Ingredients

4 tsbp oil
1 heaped tsp garlic and ginger paste
3 large garlic cloves chopped
5 small birds eye chillis halved
2 tsp chilli powder
1 tsp dried methi (fenugreek) leaves

[Stephen Lindsay]

Looks great Naga I agree that there are so many curries to keep us salivating - the Ashoka trio of base, garlic / ginger paste and bunjarra is something I would love to explore further.

[Naga]

Aye, Stephen, I'm a big fan of all things Ashoka. Pity Panpot wasn't still around, because his writings were essential reading for me. The bunjara is fantastic for adding a hidden depth to any curry. I make a lot of food with caramelised onions, like the Italian Pollo al Cipole and French Onion soup. Even sausages in onion gravy! It's amazing how a humble burnt onion can lift a dish!

Re the Roshney, I should also add that I use my standard Abdul Mohed 8-Spice mix, rather than the Zaal mix powder.

[Stephen Lindsay]

It would be good if PanPot returned but alas I think he found his niche in the Ashoka method and didn't need to refer to the forum anymore?

[Naga]

...Decisions, decisions  ;D

I don't know what you'll end up with tonight, mate, but I know one thing - it'll be hot, Hot, HOT!!!