So, what are you going to try next?

[976bar]

Hi 976bar,

I've had quite a few chicken ceylons from BIRs over the years and they have all been at least as hot as a madras. Usually the sauce has been quite dark but with a distinctive coconut flavour.

I've got the same book and hope to try some recipes soon.

Paul

Hi Paul,

It has been a while since I have tried a Chicken Ceylon, but I do remember it being quite hot and certainly to a Madras strength.

I'll be interested to know what you think when you try this dish

[976bar]

976bar
Thanks for your honest opinion on the chicken Ceylon,
HS

You're welcome Give it a try and let us all know what you think

[chewytikka]

Hi Russell
Trawling the shops today looking for the freshest stuff, I picked up a really nice piece
of Salmon, well I would usually marinate it in a tandoori or tikka mix, which is always great.

Then I thought, I'll just pan fry it with a spicy crust instead.
I roasted off some coriander and cumin seeds, then pounded them quite coarsely
(lovely nutty aroma) for the crust. Then I thought STOP, as I had just bought a new jar
of Shrimp and Chilli powder, I thought that, that would make a nice crust with a bit of a kick.
So then, I couldn't make my mind up which crust to use, so I ended up using both. Ha Ha!

Seasoned the Salmon, dunked and squashed it onto the crust, popped it into the pan, crust side down
on hot olive oil and just let it sit for 4 minutes on a medium flame. Flipped it, and gave it 3 minutes on the skin side.
Moved it about a bit in the last minute to baste the sides, plated it, added my secret relish
and let it rest. while I took the photo.

Scoffed the lot, a mixture of flavours, but all good. The coriander and cumin side had it with the crunch,
but the shrimp and chilli was the winner with the flavour.

So, what am I going to try next? Your right It never ends Russell.

cheers Chewy

[Stephen Lindsay]

looks amazing chewy!

[loveitspicy]

Wow Chewy a Indian/Thai type of dish looks great

[JerryM]

solarsplace,

i've been making a greater proportion of slowboat dishes recently (those with sugar/cream) c/w my norm hot fry dishes (spice/puree) and find i sometimes get inconsistency on the slowboats. this i think i put down to the spice frying and drifting naturally back into hot fry. it's either that or the variation in amount of oil.

in short getting the cooking method/timing optimised for each type of dish.

[Ramirez]

That looks brilliant, Chewy!  I bet it tasted fantastic as well.

[chewytikka]

Thanks for the comments lads
Really simple, fresh and healthy dish to do.
Loads of flavours, but nothing overpowers the taste of the fresh flaky Salmon.
My sweet and spicy pepper relish, refreshes and compliments this dish spot on.
cheers Chewy

[solarsplace]

Hi Guys

@All - Some great ideas and feedback on Abdul's recipes. Plus Abduls book arrived on Friday, nicely printed, nice pictures, some new things to try in there! - I like the way the portion sizes cater for more than one person, not 100% sure if they scale down well, but good for entertaining.

@Chewy

Very nice effort there - I would have never have thought about doing something like that with fish, so many thanks for the inspiration. Pictures look great!

Regards all

[martinvic]

Well I've got to cook for my daughter (her birthday) and friends next week'

I'll be cooking a butternut squash Jalfrezi, a Butter Chicken and I've been asked to cook a Balti.


As I haven't cooked one before, can I ask if anyone can recommend a good Balti recipe?
I guess I'd prefer a more authentic Balti, but a BIR balti will do.

Thanks
Martin