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Author Topic: Pork ceylon vs Garlic chilli pork achari  (Read 1886 times)

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Offline Kashmiri Bob

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Pork ceylon vs Garlic chilli pork achari
« on: November 17, 2013, 05:59 PM »
Last night's effort.


Lamb samosas




Ready made deep-fried (Spicy Bites) finished off in the oven after a quick brush with butter and black cumin sprinkle.


Pork ceylon stuff




Top to bottom. Garlic paste, coconut paste (coconut flour, creamed coconut, coconut oil, single dairy cream, sugar, a little water), service onions, pre-cooked pork.


Typically, in Birmingham, a Ceylon is a hot/very hot dish.  This one is about standard vindaloo strength.





On test:





Meal for one





Left over pork achari in the little dish.


Very nice.


Rob  :)
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Offline jounetsu

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Re: Pork ceylon vs Garlic chilli pork achari
« Reply #1 on: November 17, 2013, 08:08 PM »
Looks outstanding Rob!
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