I don't think I've logged in here since the lockdown until today. I have been a member of this forum since 2007. There are many regular contributors to this forum whose posts, advice, and to use the Scottish vernacular 'banter' I have very much enjoyed over the years. This site has definitely provided me with the knowledge to improve my curry cookery to the point where I feel I am regularly making curries that I think are worthy of anyone's table. For that I am eternally grateful.

So, in these troubled and strange times, I hope you are all keeping well. Take care, look after yourselves and above all 'nigh do l

Hi friends

I am heading down to Bristol in a couple of weeks and might be able to take in one or two restaurants - any tried and trusted pointers would be much appreciated.

Stephen

So

This Scottish peasant is heading down to the Big Smoke for a weekend at the end of March to visit my daughter. She lives in Southwark. We will have at least one curry on Saturday evening and possibly one takeaway on Friday or Sunday, or I might get some street food when I land. Suggestions welcome - I am of course aware of Brick Lane and will probably visit there but am happy to go anywhere within reasonable travelling time on the tube.

Latif

Latif

This is a curry on the 'Specials' menu from Imry's takeaway. It is described simply as a mild dish with fresh cream and cashew nuts. I have tried to replicate his dish which tasted to me like a Pasanda with tomato in it. This is my first effort - close but not quite there.  It looks identical but the taste needs a bit more more work. I am going to experiment with different ways of including the tomato. This has tomato ketchup in it. Once I'm happy with it I'll post the recipe.

I think it looks good though!

My partner and I have been getting a takeaway curry on Wednesday evenings when we are making our way back from an evening class in St Andrews. We were pleasantly surprised when we went there first as from the outside it just looks like a shed, but inside it is really well equipped and the staff there are very friendly. So we got chatting to the chef owner who is still a relatively young chap in his thirties but nevertheless he has been working in the trade for 17 years and he said he started in a well known restaurant in Dundee where he was only allowed to work front of house to begin with.

We got chatting about some local restaurants and he seems to know most of the places and who runs them and he was particularly complimentary about the standard of cooking in the two or three places that I go to.

We have become well known faces now and I took a chance and showed him some pics of my own curries and he asked a few questions about recipes and I got the impression that he realised I had a fairly good working knowledge of how to cook a decent curry. So I said to him that I would cook a couple of curries for him and bring them in to get his opinion. He was very happy to do so.

You will have seen my recent post where I took a bunch of curries through to my friend's house in Edinburgh., so on that morning I did another two curries - a medium chicken curry (basic, no place to hide) and a Pasanda - completely different of course, but deliberately so as I wanted to try and show him a bit of variety. So we took them into him on the way to Edinburgh and I will get some feedback the next time I see him.

I am looking forward to some constructive criticism!

A couple of times a year I take a batch of curries though to my pal's in Edinburgh and we have a bit of a  curry feast. My partner and my pal's wife are vegetarian so I always do a some non-meat curries as well. This gives me a chance to cook some recipes that wouldn't always be my fist choice but I do enjoy them too. Indian vegetarian cuisine of course well established, though my repertoire is somewhat limited.

Today I have made all these curries to take through tomorrow evening. Here are my efforts from  today - 8 curries in all. Each photo shows a general shot and a close up. Hope you like them!

A post came up on the CRO Facebook Page and when I saw the picture I thought, mm, that looks familiar,

Have a look at the post of "Chicken Madras made with Chicken Tikka"

https://www.facebook.com/pg/Curry-Recipes-135428449949115/posts/?ref=page_internal

Now have a look at my post on here:

https://curry-recipes.co.uk/curry/index.php?topic=8088.0

Does This Look Familiar?

Cheeky Bugger!

I took these through to my pal in Edinburgh last night and I made a selection of non-meat curries for his good lady. Washed down with some Innes & Gunn lager, it was a tasty treat.

Top row from left - Chicken Korma, Chicken Punjabi Masala, North Indian Special Chicken
Second top row - Chicken Madras, Chicken Shakuti, Chicken Ceylon
Second bottom row - Tarka Dhal, Bangla Garlic Green Beans, Prawn Pathia
Bottom row- Cauliflower Keema, Hatho Brinjal, Punjabi Cabbage

Can anyone suggest a recipe for salt and pepper chicken as served by Chinese takeaways please?

Couldn't resist this CH - Bitstrips is a great app!

One hot, one mild, both yum, with shop bought parathas, also yum



https://curry-recipes.co.uk/curry/index.php/topic,8088.10.html

https://curry-recipes.co.uk/curry/index.php/topic,5573.0.html

I thought I would do a mixed grill for a change. Sometimes Tandoori King Prawn is included in a mixed grill but I don't like seafood so I left it out. So here we have Tandoori Chicken, Chicken Tikka and Sheek Kebab with salad and yellow mint sauce. Most enjoyable.

Well tonight I made a double batch (2kg onions) of Taz base. All well, bubbling on top of the cooker. Left to "cool". Blitzed said base, getting around 20 portions. My Lidl's finest liquidiser doing the business as usual. It has served me well the last couple of years. Until...

The last batch being liquidised came away in my hand like some sort of explosion, sending a vomit like substance all over the kitchen worktop, base units, floor, me and my partner's brand new, white Converse trainers (

Well done Andy Murray!

Interesting article from a rag of a newspaper

http://www.dailyrecord.co.uk/lifestyle/food-drink/food-revolution-stewing-street-chefs-1984428?utm_source=twitterfeed&utm_medium=twitter

I'm spending a couple of days in York at the beginning of July with my daughter but staying at a Travelodge near Leeds. Can anyone recommend a decent BIR in this area?

Well it's been a while since I posted any pics so here is my effort from tonight.

Chicken Bangla Garlic

https://curry-recipes.co.uk/curry/index.php/topic,11286.msg85601.html#msg85601

Chicken Bengali

https://curry-recipes.co.uk/curry/index.php/topic,11360.msg86396.html#msg86396



The Chicken Bengali (left) has a slightly sour note, thanks to the use of tamarind concentrate. I imagine that this will not be to everyone's taste but it is a nice change. By contrast the Chicken Bangla Garlic is positively sweet, though there is no sugar in it. It has a real depth of flavour, due I think to the level of garlic and coriander, which is added to by the spring onions. This has now become a staple and I've been cooking this once a week for the past few months now.