Topic: The Tilted Pan

[curryhell]

Those pics have given me a real appetite Rob that needs to be satisfied.  Dial a dinner this evening I think but may cook a hot one on Friday not using traditional method rather than base sauce.

[Kashmiri Bob]

Recent efforts. Had some of the TA sweet rice and roti left over.

The first two photos are the "new recipe" pre-cooked chicken I used (cold). Made with 1 kg on the bone chicken thigh. Will be making it again this weekend, with a whole chicken. At the Tilted Pan (and many other Pakistani curry places) the pre-cooks are on view in glass fronted chiller cabinets. They have two gastronorm containers for the chicken (one for bone in, one for bone out). The same for the lamb (mutton).













Rob

[Kashmiri Bob]

Those pics have given me a real appetite Rob that needs to be satisfied.  Dial a dinner this evening I think but may cook a hot one on Friday not using traditional method rather than base sauce.

How did they compare Dave?

Rob

[curryhell]

I forwent my dial a dinner and slummed it with pimped up pizza    However, I did actually cook curry on Friday with accompanying mushroom rice to use up the aging fungi in the fridge.  Curry was cooked in a similar vein to Bob's balti method, high heat cooking of onions repeated with the tomatoes, adding water once all moisture was cooked out and then further reduced.  Fried out mixed powder adding some tom puree followed by a good 2 heaped dessert spoons of kashmiri chilli powder.  Added precooked chicken and cup of chicken stock and left to simmer and reduce to the right consistency before finishing with a squirt of lemon juice, 1/2 tsp Mr Naga and a good handful of finely chopped chillis to garnish and add a little heat.  All in all, an edible medium curry with plenty of depth of flavour.  Was disappointed that the onion hadn't broken down to the same extent when I last did this.  On that occasion, the sauce was virtually smooth and one could have thought it had been blended.  Nevertheless, enjoyed the time in the kitchen, saved myself £20 in the process and it even produced a couple of tears while I was eating it 

[Kashmiri Bob]

I forwent my dial a dinner and slummed it with pimped up pizza    However, I did actually cook curry on Friday with accompanying mushroom rice to use up the aging fungi in the fridge.  Curry was cooked in a similar vein to Bob's balti method, high heat cooking of onions repeated with the tomatoes, adding water once all moisture was cooked out and then further reduced.  Fried out mixed powder adding some tom puree followed by a good 2 heaped dessert spoons of kashmiri chilli powder.  Added precooked chicken and cup of chicken stock and left to simmer and reduce to the right consistency before finishing with a squirt of lemon juice, 1/2 tsp Mr Naga and a good handful of finely chopped chillis to garnish and add a little heat.  All in all, an edible medium curry with plenty of depth of flavour.  Was disappointed that the onion hadn't broken down to the same extent when I last did this.  On that occasion, the sauce was virtually smooth and one could have thought it had been blended.  Nevertheless, enjoyed the time in the kitchen, saved myself £20 in the process and it even produced a couple of tears while I was eating it 

Haven't had a pizza in a long time. But I remember them and the essential pimping required

Had a few things going on so have rescheduled the next CRO curry prep for tomorrow, and Friday, as need to do the pre-cooked chicken and the base gravy. It's aimed directly at reproducing a Tilted Pan balti at the moment, but have already checked applicability to the hotter rich saucy dishes. So far, fabulous.

Rob