Topic: Chicken Sagwala Kushi Recipe

[Razor]

Sorry Malc,

Yes I did mean the Prawn Sagwala.  Anyway, I did the dish and fished out the whole spices before adding the base sauce.

I was surprised how mild the spicing was considering that there were 6 tsp of kushi spice in there.  Now, I'd done this for the wife so I was under strict instructions to leave out the fresh chilies.  Personally, I think that the dish needed them as I thought that it was a little bland on the first taste.  The wife loved it how ever but still prefers my Veg Bhuna.

Ray

[Malc.]

Your summary is pretty close to my thoughts. The dish certainly does need the fresh chilli in it. I halved the amount on the first go just to be safe and felt that it was still mild.

As for the whole spices, I guess being whole they don't deliver anywhere near the level of flavour they would do ground. Contact surface area perhaps?

I had a cinnamon stick fall apart in the pilau I did yesterday and that certainly delivered higher levels of flavour.

[Unclefrank]

Hi Axe try these was a bit of a spur of the moment thing
http://www.curry-recipes.co.uk/curry/index.php?topic=5536.0

The cauliflower mixture can be used to stuff parathas on its own.

[Malc.]

Thanks Frank, it was this very topic you posted that inspired to create the stuffed paratha in my ABC topic. Of course I wanted to keep it on topic hence the reason I used the Kushi Kebab Keema.

I will of course be trying your recipe as it sounds fantastic. This is an area that I will be looking at in further detail over the coming months.

Thanks once again.

[Unclefrank]

No worries Axe.