Topic: Salmon shami kebab vs Kashmiri murgh

[Kashmiri Bob]

Couple of pics of last night's efforts.


Salmon shami



Very tasty.


Kashmiri murgh





Diet version made with low fat yoghurt.    Actually you can see how much oil I've used.  In addition there is a good slug of mustard oil and about 2 tbsp of butter ghee.  Should get 4-5 portions.  Extensive use of European bay here, and dried Habanero chillies (instead of raisins).

Rob 

[Madrasandy]

Lovely looking oil Rob 

[Edwin Catflap]

Hi BB

What was the salmon like, cant quite imagine it?

Ed

[Kashmiri Bob]

Salmon was good Ed.  There's a few recipes for fish shami on the web.  Think you're supposed to use fresh fish.  I went with a tin of red salmon.  Came out a bit like Shipham's paste, but the spicing was good.  Had been thinking how Abdul's (Manchester) get their shami so soft textured whilst being quite thin.  I've found in the past that it's tricky flattening out soft/thin ones, and adding too much binder spoils the taste.  What I did with these was just roll some of the mix into a little ball (with oil on my hands), then dunked in flour and egg, and thrown straight in the pan for shallow fry.  I then (immediately) used a biggish flat spatula to just squash the shamis into shape.  Flip them once. Worked a treat.  I'll be making lamb shami next time around, served with red onions.

It's not oil Andy.  It's bhuna juice, a rare type of honey  .  My curries are amongst the lightest and healthiest available.   

Rob     

[Madrasandy]

It's not oil Andy.  It's bhuna juice, a rare type of honey  .  My curries are amongst the lightest and healthiest available.   

Rob 

Aah I see Rob, my sincere apologies, I shall go to specsavers asap