Hey Guys 
Well I'm sooooooo pleased to see this great forum is still going strong !!!
(I think my last post here was 2007ish)

It's been a real pleasure to look over and read some of my old posts & pictures
I see a few members logged in I recognize from way back 2006

Anyway I will try to login here a lot more often now
Cheers
Layne

Hi Everyone
Here is my Chicken Tikka recipe =

Chicken Tikka
4 Chicken Breasts
250g Greek Style Yogurt
1 Tsp Chilli Powder        (TRS)
1 Tsp Turmeric               (TRS)
1 Tsp Paprika                 (TRS)
1 Tsp Curry Powder       (TRS)
1 Tbsp Madras Paste     (Pataks)
2 Tbsp Tandoori Paste   (Pataks)
1 Tsp Kashmiri Masala    (Pataks)
1 Tbsp Jarred Mint          (Coleman?s)
1 Tsp Garam Massala     (Home Made)
1 Tbsp Ginger                 (Fresh Grated)
1 Tbsp Jarred Garlic        (Nishan)
Green + Yellow Peppers (Roughly Chopped)
Red Onion                       (Diced)
Drizzle of Veg Oil
Pinch Red Food Colouring(in water)
Handful Fresh Coriander
Pinch of Salt

This is the Recipe I used for the Tikka (see photo's) and take my word for it they were bloody Gorgeous   
Photo's are here https://curry-recipes.co.uk/curry/index.php?topic=1199.10

When cutting your Chicken Breasts Don't cut into cubes for Marinating I have found better results by cutting the meat into strips lenghtways (like Chicken Fillets) then cut into cubes after marinating plus it's easier to handle the Marinated Chicken when removing from plastic bag

The Raw Chicken must be placed on a rack above a roasting tin so the juices can run freely thus avoiding the meat being stewed in it's own juices and making the meat go tuff also the oven Must be on it's highest (pre-heated) setting.
Remove once cooked and let it rest for about 20 mins then pre-heat a griddle pan or frying pan add a drop of oil then add your Peppers fry for 2 mins (on high heat) then add your Onions and chicken + Coriander for 5 mins and that's it DONE.

Please try this recipe But you must let chicken marinade 24 hours and let me know what you think.
Good Luck
  Layne

Hi All
This is my Chicken in Black Bean Sauce (sorry it's Chaa006) Ok before anyone starts screaming I know this is a ?Curry? forum but I requested this recipe from Chaa006 So I thought it only fair I show him I have tried his recipe and I must say it?s Very Very nice perhaps a little salty but I guess that?s from the Paste or Fermented Beans my only suggestion to others who try it would be Don't add any Salt but do add some Yeo?s Hot Chilli Paste if you like it really Spicy

Anyway Many thank?s to Chaa006 for this recipe I will most definitely cook this regular No wonder my Nurse sorry Mrs is over-weight Oops pour the StrongBow my love Supper is ready Darth I gotta cut down drinkin somebody help me Absinthe for Xmas Wow !
  Layne

Hi All

Just quick tip to our members if anyone is thinking of purchasing a good knife the make I opted for are made by Zwilling J.A Henkels they are without doubt (in my opinion of course) the best Knives money can buy.

I purchased mine when I 1st started college back in the 90's had my initials engraved on them etc I use them everyday and they are like the day I purchased them sharp as a Razor.
I couldn't afford to buy the whole set (ten) straight away so I bought 1 a month they are very expensive but hey you only have what you pay for here's a link to their website http://www.zwilling.com/

Take a look it tells you all the manufacturing processes each knife goes through etc our members may not need the whole set but the Chefs Knife is well worth getting hold of.
Layne

Hi Everyone
This is my Chicken Tikka as you can see I have used red onions green + yellow Peppers and I must say I have eaten Tikka from various Indian establishments in the last 30 years but NOT 1 tasted as nice as this only because of the addition of peppers  + onions.

I marinated the Chicken for 24 hours then started them off in the oven on a gas 9 (highest)
I placed Tikka on the toast rack in a oven tray so the Tikka is not sitting in it's own juices and causing a basting/boiling effect it must be kept out of it's own juices so it's in fact roasting in a very high heat similar to Tandoors.

I Probed Tikka until the temp got to 67degrees (should be 70 or over) but the frying will establish the proper cooked temp.
I removed from oven then placed in the Very Very hot pre-oiled griddle pan with the onions and peppers for a further 5 mins my cooker fan was on full and kitchen window was open you could smell it down the street
With the addition of some lager it was absolutely gorgeous 
I kept the left over marinade in a airtight plastic container to be used again it will keep for at least a week in fridge.
Layne

Hi All
Chilli Prawn would you Please post your recipe for your Punjabi Gosht (Lamb) :

I would be most interested in trying it
Layne

Hi Everyone
Just made this Chicken Madras Curry I used 2 medium whole Birds and kept the 4 breasts (steady Darth)  for Chicken Tikka

As you can see I have used fresh green Chillies split in two and removed the seeds notice the Oil content I used a mix of Veg Oil and pure Butter Ghee.

I will now portion this lot into plastic cartons for the freezer Ya Hoooooo
Layne

Hi Everyone
Here's a photo of my Ingredients it's all stored in it's own wall cupboard in my kitchen (pride of place)

Ingredients
Left to Right (red lids)

Mustard Seeds
Star Anise
Fennel seeds
Coriander Seeds
Cummin Seeds
Black Cardomom Pods
Cloves
Green Cardomom Pods

(plastic Box)
Saffron + Nutmegs


As you can imagine it's driving the Mrs crazy because I may need another wall cupboard and the rest of our food (canned stuff)will be ending up under the sink ! ha ha
Layne

Hi Everyone.
Here is my Mola fish curry I made tonight I'm told it's very popular with Indian folk particularly Bangladeshi.

As you can see they are a very small species of fish I find them a lot like Sardines or Pilchards they are quite boney but you don't really notice the bones because they are very brittle all in all a very nice fish flavour to the Curry.

The next species I'm going to try is Kelski

I have already tried Ayre and Boal ( also Bangladeshi )  which is more like our cod and they are very tasty if I cannot get them I will use Hake or Cod as you can see I just lurve fish Curry Oh yes !
Layne

Hi All
Ive looked through the recipe section and I cannot see any references to fish Curries 

I have eaten authentic fish Curry a few times at an Indian friends home and I must say it's bloody lovely

It appears to me that this style of Curry has not been talked about probably because not many of our members have tasted it :

I would appreciate your views on this subject.
Layne

Hi Everyone.
Here's my Sheek kebabs I spoilt the Mrs and let her taste them for supper she said they were just like our BIR  ;D

I know I forgot the lemon she can't have it all.....anyway try this recipe and let me know what you think.

1 lb lean lamb mince
1 teaspoon garlic puree
1 teaspoon ginger puree
1 egg
1 Tbsp pataks Madras Paste
1Tsp Turmeric
? Tsp Chili Powder
1Tsp Garam Massala
1Tsp Curry Powder
1Tsp Jared Mint
Handful fresh Coriander
Red Food Colouring optional

I found this recipe to be spot on I have attempted making Sheek Kebabs many times and believe me this recipe is excellent by the way the Garam Massala is out of the KD book I have found this mix to be very good.

Garam Masala
1Tbsp Coriander Seeds
1Tbsp Cummin Seeds
1Tsp Green Cardamoms
4 Black Cardamoms
1 Tsp Black Peppercorns
1 Cassia Bark
2 Bay Leaves
1Tsp Cloves
? Nutmeg

Good Luck
Layne

I'm going to try the Tarka Dhall recipe by Blade1212 and I will report back shortly with my findings in the mean time any hints or tips from members would be appreciated  :

I noticed Pete you enjoyed the taste of the original recipe do you think it needs to be adjusted in any way ?
Layne

Hi Everyone,

This is my recipe for Lamb Bhoona but you can use Mutton but cook it for twice as long and remember these quantaties are a rough guide as they say NO recipe is set in stone they are only guidelines and you must taste it and add more if it needs  OK.

1 ? lb Lamb/Mutton
4 fl oz Veg Oil
2 Tbsp Pure Butter Ghee
3 Onions
15 Curry Leaves
4 inch Cassia bark
1 Tsp Fennel
1 Tsp Mustard Seeds
4 Bay Leaves
2 Tbsp Minced Garlic (I use Nishaan)
3" Fresh Ginger (grated)
Fresh Coriander
1 heaped Tbsp Tomato Puree
1 Heaped Tsp Chilli Powder
1 Heaped Tsp Turmeric
2 Heaped Tsp Paprika
1 Heaped Tsp Garam Massala
Pinch Of Salt

( Garam Massala)
1Tbsp Coriander Seeds
1Tbsp Cummin Seeds
1Tsp Green Cardamoms
4 Black Cardamoms
1 Tsp Black Peppercorns
1 Cinnamon Stick Halved
2 Bay Leaves
1Tsp Cloves
? Nutmeg

Method

Place the oil and ghee in a saucepan gas mark high add the following and fry for 2 Min's Curry Leaves, Cassia bark, Fennel seeds, Mustard Seeds, Bay Leaves, the gas must be high for the oil to fry the hard spices they will then release their flavour.

Add onions (finely sliced) then ginger keep gas up high add salt and fry until they have turned brown about 10 Min's keep stirring don't let the onions burn (you must keep mix moving around or ginger will catch) then add the garlic (keep stirring) then add your meat again I must stress gas high to seal the meat (2 Min's) add a spot of HOT water if needed

Now Turn gas down low then add Chilli, Paprika, Turmeric, Garram massala keep stirring the mixture should now start to take on a nice colour finally once your spice powders have gone add the Tomato Puree stir well let this gently simmer GAS LOW for about 1 hour Lamb / 2? Mutton if it's dry add a little water very sparingly don't forget this is a Bhoona it should NOT be of a runny consistency finally add your chopped fresh Coriander.

As I have said the amounts are only guidelines if it's not hot enough for you add more Chilli (be careful you don't spoil it)

I have been making this style Curry for many years ( I watched my Indian friend) and honestly It seems to get better every time I make It anyway PLEASE let me know how you on (good luck)

Regards
Layne   

 The Lahore Restaurant
Dock St
Newport
Gwent
S. Wales
                                             
Tel 01633 265665


This Restaurant is one of the best Curry houses in Gwent.

Nothing special as regards to furnishing and decor with it's red carpet wallpaper and seating from the 60's but the Curry is to die for.
I recommend anyone who is in the area sometime to pop in and try a Chicken Vindaloo 

Layne 

Hi Everyone,

This is my Lamb Bhoona on the bone which I have just eaten for my supper it's made from the Lambs Leg which is expertly cut up by those wonderful Indians butchers who trim off every bit of fat and sinew then cut it into bite size pieces.

Then they crank the Bansaw up and cut the bone into bitesize pieces with an exact amount of meat left around the bone I must say they are like surgeons which our butchers would never have the Patience do for us and of course it's halal which is related to the Muslim faith I cant see how it tastes any different myself I suppose it's their religious beliefs.

Mine tasted lovely tonight anyway !

Regards
Layne   

Hi Everyone.

Here's my chicken curry on the bone notice the Oil content lovelly!

and the chillies are not for show I like to have a munch on one as I'm scoffing the curry my mrs thinks I'm crazy she's probably right ha ha.

Ill post my lamb Bhoona on the bone shortly.

Regards
Layne   

Hi Everyone.

I had a CTM take away last night (the 1st for a couple of months) from my local take away well...... all I can say is they charged me ?5.30 for a spiced Tomato soup Not to mention the Nan (?1.60p) that was like a cream cracker it actually snapped when you broke a piece off my Mrs had to stop me taking it back and throwing it over the counter at them (cheeky B@*#~dards)

I took out the 7 pieces of chicken and slung the soupy like Gunk in the bin. It goes to show all these poxy takeaways are all jumping on the bandwagon pepare and cook the product as quick as possible Not caring if their customer returns for another.

When an Indian 1st opened in my area quite a few years ago the CTM was do die for flavour was lovely and the texture was velvety cream like with just a hint of coconut it was beautiful.

Nowadays sadly you just cannot get a CTM without it looking like and tasting like a spiced Tomato soup Yuck.  I don't think it helps our cause when you have TV broadcasting CTM is the nations favourite food the Indians are laughing all the way to the Bank.

Well I hate to sound like Victor Meldrew but they won't be driving around in fancy Mercs and BMW's on my money Twats !

Oh and I'm not colour predgedist I have been eating Indian food and making friends with some of them for over 20 years as you can see I'm just annoyed Phew !

Layne. 

Quote from: ifindforu on October 30, 2005, 07:14 PM
hey thats very close to some bangladeshi friends showed me But can i suggest a bit of pataks kashmir masala and mutton mince instead of lamb as it is more tastier.Also a little besan flour?and a handfull opf choped onion no direspect to yours

Hi Everyone
I'm looking through the Recipe Forums....and try as I might I just Cannot seem to find a Clear and Concise (tried and tested) Sheek kebab recipe?

I find that quite amusing considering all the Excellent recipes on this website !

If there is a good BIR recipe here somewhere I would appreciate it if someone could Please point me in the right direction.

Regards
Layne.? ?

Hi Everyone,
Thank you all for your wonderful warm welcome (what a Joy to find such a great bunch of fellow Curry lovers)? ;D
I'm reading these forums and I'm totally enjoying every word....... this website is absolutely Fascinating !

Anyway onto business I don't know if this is the right thread but I'll start here and probably have to move because I want to upload a picture of a Curry and I don't think I can do it here ? will someone let me know please.

About 20 miles from where I live is a certain Indian Restaurant/Takeaway they have been established since 1961 and have been featured in the good food guide 1987 and the Taj Good Curry Restaurant Guide 1996,
They are still making their Curry in the same style after all these years and If I go in the afternoon shopping I'll always get a Chicken Vindaloo take away for my supper believe me it's the Best Curry Ive ever had in my life.?

I know for a fact that people travel from far and wide for their Curry it is in a phrase " A True Curry house " they are are not really known for Tandoori etc.
I don't know if it's Pakistani or Bengali or what ? when I asked them what's the name for this style of Curry they look at me as if I'm from another Planet !
I'll try and describe it to you until I get a Take Away and Upload a photo of it OK.

It is Very Very dark of a runny consistency and absolutely dripping with oil there is about half inch of very dark oil floating on the surface ( and in the bag by the time I get it home ha ha )

I'm convinced the Chicken is boiled and they Most Definitely use a Base Sauce because it only takes 5 Min's before it's in the carton and I'm leaving the Restaurant so that doesn't give me a lot of time trying to Interrogate them.

Until I can Upload a Photo does anyone have any Ideas what type of Curry it is and is there a Recipe for this Truly Awsome Curry ?

Regards
Layne? ??

Hi Everyone?

My name is Layne I have been Cooking Curry's now for about 25 Years.....Ive just found this Forum and it looks Excellent.
I'm a Chef (Sorry Not Indian) I look forward to talking about all things Curry with you.
Regards
Layne