Hi guys,

I've tried a few 'true' Glasgow Chasni recipes out there and immediately fell in love with this curry. For me, however, the ketchup and mint were a bit too overpowering in the recipes that I tried in that I could taste ketchup and mint rather then experiencing their qualities as part of a holistic flavour experience. I've been working on this recipe for a while now and am finally happy with the levels of each component. Pretty simple but WOW. It's unbelievably moreish! Tangy, sweet and that level of mint just does something completely incredible to the dish; In the same way it adds magic to chicken tikka! 

I haven't added instructions / method. Just add to the pan in the order listed.

Enjoy!

Glasgow Chasni X 1

2 tbsp veg oil

½ tbsp garlic and ginger paste

1/4 tsp turmeric
1/2 tsp ground cumin
1/2 tsp methi

1 tsp tomato puree mixed with 2 TBSP water
1 TBSP ketchup
¼ tsp salt

1 TBSP ground almonds

150ml base curry sauce cook down

1 tbsp mango chutney
½ tsp mint sauce

150ml base curry sauce cook down

40ml single cream
1/4 tsp garam masala

1/2 tbsp coriander finely chopped to garnish

Hi guys,

I've been perfecting my Dhansak recipe now for a good year or more. I finally know it's perfect now as I haven't altered a single thing the last 10 or so times I've cooked it. I have this most Fridays as part of my BIR feast and find myself craving it madly during the week. When that lentils mix, lemon and pineapple juice hit the pan, the smell is nothing short of euphoric.  It's an absolute BEAUT of a Dhansak. 

This recipe serves two. I cook it in a wok.

Chicken Tikka Dhansak - Serves  2

Ingredients:

- 4tbsp veg oil
- 2 tbsp garlic/ginger (2:1 ratio)
- 3 tsp mixed powder
- ½ tsp cayenne powder
- 1 tsp methi
- 1 ½ TBSP double tom puree mixed with 5 TBSP water
- 2 tsp ketchup
- 2 tsp sugar
- 1 TBSP Mango chutney
- 600ml Curry base
- Precooked lentils: 80g dried red lentils, rinsed then cooked with ¾ tsp curry powder, 1/4 tsp garam masala, 4 cracked green cardamon pods and small bay leaf.
Cover with water. Cook down until mushy adding more water if need be.
- ½ tsp salt
- 2 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 2 tsp pineapple juice
- 12 pieces of chicken tikka
- 2 tbsp fresh chopped coriander last few mins. More to serve.

Method:

1.   Heat Oil
2.   garlic+ginger 15 secs
3.   Spices, methi 15 secs
4.   Tom puree, ketchup 15 secs
5.   Sugar, mango chutney,  ½ of base *allow to cook down*
6.   Remaining base sauce, lentils mix, salt, lemon juice, Wors sauce, pineapple juice, fresh coriander, chicken *allow to cook down*
7.   Fresh coriander to serve

Hey folks,

My girlfriend and I discovered our love of curries at this restaurant back in 2003:

http://darbarrusholme.co.uk/index.html

We used to order the Chicken Handi (http://darbarrusholme.co.uk/menu.html#chefspecial) and I've never been able to get it anywhere else. As you can see, the description is quite vague:

Fresh breast pieces of young chicken, cooked in fresh ginger garlic and coriander and served in a clay pot, in a traditional way.

I remember it had finger chilis in it for definite.

Please give me some advice as to where I can start with this. It would be amazing to cook it for her. I'm currently using the SnS base.

Many thanks in advance

From a very hopeful Floyd 

After seeing it mentioned on this forum, I like the idea of cooking Balti curries in Balti dishes/bowls during the last stage of the process. What bowls do I need to go for? Presumably the standard stainless steel serving bowls are a no-no?

Cheers

Hi all,

I made quite a lot of curry base last night and now want to freeze it. What should I do?

1. Stir the oil back in evenly then separate into portions?

2. Remove the oil with a turkey baster, store it separately in a sanitized jar then split the base into portions?

Or are there other options? Many thanks.

Hi folks. Having been a lover of both eating and cooking Indian curries for a few years now I haven't ever really met anyone who shared the same enthusiasm for the cooking part. Obviously they are all more than happy to eat what I cook! That's what it's all about for me though: cooking good authentic Indian food for friends and family. Anyway, I'm glad I can now share this passion with like minded people.


My first 'real' curry experiences were up in Manchester where I spent many a night around the 'Curry Mile' area thinking I could never cook like this - It's impossible! Then, Probably like a lot of you, I bought Camellia Panjabi's '50 Great Curries of India' and realised that I could. My favourite has to be the Red Parsee; it is just out of this world.

Have since moved down to Brighton where the Passanda is amazing. However, have never managed to do a good version of my own . I will create a post in the hope you can help me!

Sorry for going on a bit, great to be here!

Floyd in Brighton