I've put the subject in quotes, because I'm not referring to tarka in the usual sense.
There's a curry-house in my home town that does a curry they call a tarka, which I've only ever seen in one other place - literally just up the road. It's always been my go-to option, but unfortunately the guy who runs the place doesn't do very much of the cooking these days, and the younger fella who's usually in the kitchen doesn't do it nearly as well.
It's made with vinegar, soya sauce, yoghurt and fairly large rounds of chill - like those pickled jalapenos you get in jars, but less tart. I guess it's a bit like an achari, and a little like a vindaloo.
I've tried making it countless times, but I've never got it right - as you can imagine with vinegar, if you get that bit wrong then it's ruined.
Anyone seen a curry like it, whether it's called the same thing or not? Or better still, has mastered it?
Topic: "chicken tarka" (Read 11098 times)
