Topic: Mustard Oil

[StoneCut]

Well, most UK and US TV content is not available in Germany (starts with iPlayer but then also covers DVDs). The DVD is quite expensive as UK import (I made some good deals on books previously so I was hoping it would be an OK price). ALAS - TV content should be free, I'll try to track it down elsewhere.

[JerryM]

Stonecut,

link to Lasan recipe http://www.curry-recipes.co.uk/curry/index.php?topic=4182.0. i like it a lot.

have attached recipe as i have it. i just stick all in a bowl as my std method.

[StoneCut]

Hi JerryM - thanks for that. What are the numbers ? Grams ?

[JerryM]

StoneCut,

sorry thanks for pointing out - they are all ml ie 30 = 2 tbsp.

also spotted the lena brand of tandoori masala which is not relevant either - use any. i'm currently favouring TRS.

the pinch is 0.33 (1/3) tsp. i think you could also leave out the black salt although I've not tried it. i'm now leaving salt out of tikka or plain chicken marinade as per the recent curry2go suggestion.

i also aim to marinade the tikka for 3 days in the fridge. there has been much debate on how long and if pushed 6 or even 3 hrs will do. the tenderness improves over time though.

[StoneCut]

Thanks for the corrections. Regarding Marinating: I tought it was counterproductive to marinade for such a long time since it "cooks" the meat too much ?!

[JerryM]

StoneCut,

there is much debate on the ideal marinating time. i'm sure BIR's don't go above 24 hrs. i use a gas bbq to cook the tikka (breast cut in half lengthways, marinade, then 6-7 mins per side on a Skewer ie 4 side in total). this may have a bearing on it. i do see a difference between say 24hrs and 3 days - the chicken is far more tender. there is no change in the tikka taste between 3hrs and 3 days.

i also aim for a thick paste as i find this produces a more intense taste and stir the marinade at least once per day.

best wishes