The Mrs was in IKEA this morning and I fancied some kalles kaviar.
She had already left by the time I'd thought about it and checked online. 
Apparently they don't stock it anymore. But, whilst searching, I came across two words; springy meatballs. and this reminded me of the rubber kebab quest.
Worth a try I suppose. 

http://hungerhunger.blogspot.co.uk/2009/08/making-springy-meatballs.html

Cheers, Frank.

Hi, have uploaded the dvd from the book if anyone's interested.
Contains intro plus three curries.

http://www.filedropper.com/50greatcurriesofindia-11

Cheers, Frank. 

http://www.turmeriq.com/2013/03/26/stay-away-from-vanaspati-hydrogenated-oils-or-trans-fat/

Some good points made in this article. Two that stand out to me as a reason why most BIR's use it, is that it keeps food fresher for longer and makes things look less greasy.


p.s. I still have a small tub in the fridge as back up if i ever run out of oil, as it seems to last forever.

This guy is full of tips and advice, its just a real shame I can't understand what he's saying. 
Hoping to see my brother soon so maybe one of his Pakistani mates can transcribe to english for me. 

http://sikandalous-cuisine.blogspot.co.uk/search/label/Mutton%20%28%20Lamb%20%29

http://miansari66.blogspot.co.uk/search

I've been following these two for a little while now.
One Indian and the other a Pakistani food blog.
The first is from a big foodie, who, if he doesnt cook it, his chef/servant does.  It was the look of his mutton curries that drew me in, but he doesn't just cook Indian food. There are recipes from a lot of best selling authors from around the world too. He does like his garlic though, so beware. 
The other blog is pretty much standard Pakistani fare, but still some nice recipes. I'll be trying the white karahi later. 

Cheers, Frank.

Komodo Dragon chillies on sale in tesco. 

Bought these yesterday from the loose section in Morrison's.
Labeled as scotch bonnet but they look more like a modern hybrid to me. 

Quote from: Curry Barking Mad on February 21, 2015, 07:40 AM
A traditional curry recipe using king prawns and coconut would be good please mate.
Enjoy your trip.
Thanks
Mick

Try this recipe from Rick Steins India book.
It was unexpectedly very good!

http://motherindiagla.blogspot.co.uk

Found this forgotten blog last night (not been updated in 2 years). The only two recipes look interesting.

Seekh kebabs

Ingredients

Kilo fine lamb mince
Medium onion
Medium Potato
2 slices of bread
4 fresh green chilli (finely chopped)
Teaspoonful of roasted crushed cumin
Teaspoonful of garam masala
Tablespoonful of dried fenugreek
3/4 tablespoonful of salt
1/2 red chilli powder
Good handful of fresh coriander
1/4 teaspoon full fresh grated nutmeg


Cooking Instructions

1. Put the mince in a large bowl, grate the onion and potato or put it through a food processor and squeeze out any excess liquid, then put the bread through the processor and make breadcrumbs.
2. Add all three to the mince.
3. Add the rest of the spices to the mince and mix really well.
4. Then put on wooden skewers and put on barbecue for 10 minutes or put an oiled tray in preheated over for 15 minutes at 200.
---------------------------------------------------------------------------------------------

Chilli Garlic Chicken

The following recipe serves 4 people.

Ingredients

Chicken breast - 4 chicken breast diced into small cubes
Chopped white onions - 150 grams
Chopped tomatoes - 100 grams
Sunflower oil - 100ml
Green Chillies - 3 chopped
Salt - to taste
Turmeric powder - 5 grams
Red chilli powder - 5 grams
Garlic pickle - 20 grams
Cumin seeds - 5 grams
Fenugreek Fresh - 5 grams
Green and red peppers - half of each, diced into small squares
Ginger and garlic paste - 10 grams
Garnish - Fresh corriander

Cooking instructions

1. Heat the oil in a pot, add the onions, salt, fresh methi, cumin seeds, green chillies.
2. Cook until the onions turn brown then add the turmeric powder, red chilli powder, ginger and garlic paste.
3. Stir for a while, 3-4 mins, add the chopped tomatoes and stir again.
4. Cook until the oil rises, then add the diced chicken and diced red and green peppers.
5. Cover the pot.
6. Stir occasionally, don't let the ingredients stick to the pot.
7. Make sure the chicken is cooked and taste to check the seasoning.
8. Garnish with corriander
9. Serve with steamed white rice and nan bread if possible.


* the garlic pickle has been missed out in the method.
I would add it in step 4.

Some info and history can be found here:
http://www.saudiaramcoworld.com/issue/200904/devil.s.dung-the.world.s.smelliest.spice.htm

Stumbled across this Australian series on world cuisine the other day whilst flicking through the TV guide on freeview.
Not bad for a channel ive never watched before. (The Community Channel)

Episode list
1 Congolese
2 Italian
3 Chinese
4 Mandaean Iraqi
5 Vietnamese
6 Cuban
7 Burmese
8 Indian
9 Argentinian
10 Greek
11 Afghan
12 Serbian
13 Balinese



http://www.youtube.com/playlist?list=ELU4kfTf-nKHo

Cheers, Frank. 

An interesting point made by a chef i was watching on youtube
said that in one of his first jobs in a French restaurant,
he was assigned to the saucier
to learn how to make borderlaise sauce.
He was told that the size of the vegetables should be cut in
relation to how long they're going to cook for.

So he asked the saucier, "why have you cut these ones so small
if they have to cook for an hour and a half?"
The saucier looked at him, paused for a while,
then said "you're a genius"
From then on, the saucier changed his recipe from the
classical way of making it.

He said the flavour is so much better than when cut small
using the traditional classic French technique,
and was surprised that nobody had ever thought of it before.

The bigger the pieces of veg, the longer they take to release their
flavour.
If you cut them too small and say cook for 2 or 3 hours,(as in a base gravy) there's going to
be no flavour left.

Frank. 

http://curry-heute.com/2014/05/10/pound-a-curry-bedford/

http://www.bedfordshire-news.co.uk/Lifestyle-and-leisure/Tikka-chance-on-Bedfords-new-Pound-a-Curry-Indian-takeaway-20131205170645.htm

http://www.youtube.com/watch?v=VOOuZCVNvNU

http://www.youtube.com/watch?v=dwhX_EyqCIk

http://www.brilliantrestaurant.com/beyond-brilliant-recipe-book-launches-aprilmay-2014/



And another that looks interesting..


http://gherkinstomatoes.com/2014/03/11/the-wonder-spice-a-review-of-turmeric-a-cookbook-by-colleen-taylor-sen-and-helen-saberi/

Frank.   

What is fond?
Fond is all the little brown bits that collect on the bottom of the pan during caramelisation.

I made some French onion soup the other day and was caramelising over a kilo of onions for more than an hour when i kept noticing "the vinegar smell" which many people have struggled to attain when cooking Julians gravy recipe.

I would suggest that those same members slowly caramelise a few onions in oil for a long time (regularly stirring and scraping) to understand what it is theyre trying to achieve.

Frank

Saw this the other day.
Not sure, but maybe tesco have taken over Chalice? (Same size bottle and description).




http://www.tesco.com/groceries/Product/Details/?id=281513476


Frank. 

Posh Brummie Curry 

http://www.youtube.com/watch?v=tFa2VC4FrXk
Achari Venison part1


http://www.youtube.com/watch?v=MLfVmv-YYa0
Achari Venison part2



http://www.youtube.com/user/birminghamplus/videos

Have just noticed a new cookbook coming out next year from the Scottish group of restaurants that include Mother India and The Wee Curry Shop.
Might be worth a look. 

Cheers, Frank. 

http://www.ionmagazine.co.uk/edinburgh/food-and-drink/meet-the-chefs/monir-mohammed-of-mother-india

http://www.randomhouse.co.uk/editions/9781848094420

http://www.welovehotstuff.com/index.html

http://www.theguardian.com/lifeandstyle/2008/jan/27/foodanddrink.restaurants


Something triggered an old memory the other day so i googled it. Its still going and doing very well by the looks.
My old man found this place back in the 80's as there was a record/cd shop on the same street (avid collector)
We used them for both my much younger brother and sisters christenings around 1990.
Excellent food and prices. Different to the usual flavours you would normally find in a standard BIR, neither better nor worse, just different. 
When we used to go there, it looked like your typical british cafe. Slightly run down with net curtains on the windows and was frequented by a few dossers from Rowton house around the corner for a cup of tea and the like.
Not been there since the 90's so a revisit is in order. 
Even though i havent been there in 20 odd years, the reviews speak for themselves.
Recommended and worth a visit.

Cheers, Frank.