and I've had several "shatkora jalfrezis" from a BIR In Cambridge, which were to die for. I've never really managed to get the depth of flavour though... 

Quote from: Stephen Lindsay on September 15, 2013, 10:43 PM
cheers Rob I've never seen this locally, maybe it's yet to make it's way up north!

Shatkora is a bengali seasonal fruit, of a lemon, that is grown in Sylhet. I heard that in scotland the BIRs are mostly owned by pakistani and indian punjabis, hence there is probably less of a market for these pickles than there is further south is my half-arsed theory. I'm even surprised how we can find the frozen shatkora here in Dublin...

I think I may have confused the "green peppers", as in a few frames it appears to have more of a lime shade of green (I also hadn't watched the video til the end where I see the addition of the pickled shatkora)

I bought recently a "priya citron pickle" (lemon and garlic, I think) so I am going to try it.

Thanks for this bob. I was killing myself thinking what to cook today! a tikka dopiaza with extra garlic and chilli sounds perfect "sunday roast" material. 

I can't seem to source the shatkora pickle here, only the frozen fruit which is a bit tart. Is the pickle considerably better Bob? Would you go to the lengths of importing it from another country?

edit: Is it me or does he add some shatkora slices in the frying stage?

Quote from: chewytikka on September 14, 2013, 09:46 PM
Very well done MM,  ;D Did you take any photos?

A report on how you did it, would be good for members wishing to do the same.
cheers Chewy

I agree. I have no idea where to even begin...

it certainly has the looks of a shashlik... shame it wasn't up to scratch. :-)

And I personally think old/battered pans have some charm as well.. so perhaps I'm biased. Look at chewys madras video where he uses his pan-with-a-crater.

Quote from: icemanfrosty on September 13, 2013, 04:27 PM
It is heavily scratched and pitted from all the scraping and currys I have made in it.

You can scour it using a brillopad. Here's some cleaning tips for alluminium that are quite useful:

http://tlc.howstuffworks.com/home/how-to-clean-cookware1.htm

And you can use a mallet to fix it yourself and save yourself some time. I'm sure the cooking will not improve from buying new gear.

What do you mean by "has seen better days"?

One reason chefs always mix oil with veg ghee is that ghee tends to harden when cold and the oil helps it keeping fluid for longer (think far deliveries). I use some in my base sauce recipe.

Butter Ghee is commonly used in creamier dishes (korma, pasanda, CTM) and naans