Spurred into action by Bengali Bob's thread on the Lao curry, I had a look at Chewy's video - vimeo.com/23439752 - and decided to give it a go.

I popped into my local Lidl and bought a big butternut squash with the intention of using it in the curry, but my attention was drawn to a bright display of assorted British winter squash. I nabbed a small squash (which, by the magic of the internet, I later learned was a Sweet Dumpling) and I'll be using the butternut squash for my spicy butternut squash and carrot soup later today.

Anyway, on to the curry - I par-cooked the squash by pricking the skin with a fork and microwaving it for 5 minutes at full power and pre-fried some chicken breast before getting on with the main event.









With all the current talk of Balti curries, I bought myself a small packet of East End Balti Masala and used that in place of usual 8-Spice mix powder. I shouldn't have bothered. Not that I think the curry was bad in any way, but I think it would have been better with my usual mix powder.

In fact, it was very nice indeed, and the squash provided a new and different texture to my usual fare. The only thing I would say is that it made for a mighty plateful as the squash (and I only used 16 pieces for a double serving) bulked the curry out quite significantly!

Hi Naga
Nice to see you try this dish, this is Good Restaurant Food.
Yours looks like a good variation, but if you stick a bit closer to my recipe/method you'll be on a winner.
The trick is the long slow bhun on medium heat.

Over the last few years, very close Chef friends have been
trying to introduce a Bangladeshi vegetable element into a English curry. (BIR Evolution)
Also different meats and fish, which are slowly catching on with customers.

In 2011 my suggestion was Butternut Squash, as I prefer Squash, whichever way you cook it.
(Plus I'm the official new dish taster) ;D
One of the dishes that has become popular with experienced customers since 2011 is Batak Kadu
Which is same size chunks of Duck Breast and Butternut Squash served in Red Onion, dry Bhuna sauce.
But I think it works with Lamb, Beef or Chicken, a no brainer really

Lao is a translation for all kinds of Pumpkin.
Kadu is a translation for all kinds of Squash,

Here's another photo of the original restaurant dish back in 2011.



Thanks for highlighting this recipe again, as a Butternut Squash is on the shopping list for today.

cheers Chewy

Quote from: Phil [Chaa006] on November 02, 2013, 05:14 PM

Quote from: chewytikka on November 02, 2013, 03:15 PM
Lao is a translation for all kinds of Pumpkin.

Well, I'm glad you clarified that. 
** Phil.

Although this may be true, its also misleading.
What we know as a pumpkin has various names in Bengali, but without the word Misti/mishti before lao/lau, it would read as chicken with bottle gourd.

I've gotta say the finished article looks mouthwatering and  full of flavour naga.  Never tried squash   Am i missing out