Thanks for the comments guys,it seemed to to take forever to prepare but it was well worth it.
Recipe wise I used the usual range of ingredients.Never done pathia or balti garlic chiil before but they were as good as my local T/A.I can only put the taste down to the base sauce I used as well as the onion/pepper mix I made which went into the dishes(apart from the mossala).
The mossala I did slightly differently.Most of the ingredients were combined into a thick paste which was then fried and then base sauce and chicken added.This is how I saw it made first hand on my take-away lesson.
The bombay potato was particularly good.The potatoes were pre-cooked in spices which left them covered in a thick sauce.They were added to the pan,a touch of cumin and mango powder added a a splash of base sauce.Again this was the technique I saw on my lesson.
The chili garlic was helped with a spoonful of Patak's balti paste.Know they're controversial but I spot them on the shelves of every kitchen round here(even the posh ones).It does give the final dish that edge.
Topic: my latest attempt (Read 5810 times)
