Quote from: livo on April 08, 2015, 10:11 AM

Often Black Cumin seed (Shahi Jeera) is wrongly labelled. Actually it's visa versa. Some (ie most)advertised and packaged products are actually either Black Seed, Onion Seed, Kalonji or Nigella, which is mistakenly / incorrectly labelled and sold as Black Cumin.

If your Black Cumin does not look the same shape as normal cumin seed only smaller and darker, then you probably don't have Black Cumin.

I must agree with this post.  5 years ago I went thru a similar experience.  I was offered many seeds as 'Black Cumin' but I knew they weren't  cos my step father-in-law is Bengali (taught reasonably well by his Grandmother) and he is very proud of his cooking!   Not a Chef I must add, just a bizman that's been here since the sixties, but means I've used this to my advantage and been around India a bit and know my Spices! 
Black Cumin can be purchased in Tooting but when trying it in recipes (in quantities) & as whole spice it certainly is: strong, smokey, over powering & def. discusting etc... Just like many others ie. Black cardamon (again in detectable quantities). So Meggeth...  I completely agree with you on aroma & flavour, but I think we are in the minority.  Some of us are over sensitive & very particular - nothing wrong with that I think, but makes the whole journey of producing 'Perfect Curry' a little more gruelling.  I believe people that have disagreed with the masses, developed their own recipes, have pushed BIR forward to what we have today and the future.   

But Heyho, what do I know... I seem to detest 60%+  of Indian spices BUT LOVE BIR !

bedtime Zebadi...

Phil. You'd probably be pleased to hear that my wife has just kicked my ARSE saying "of course" to your response!!!  Haha. Painful but good!  I've been instructed to follow the exact recipe from AJB225.

AJB225 - sorry for doubting your mothers recipe...   Best regards to her.

Stu.

I've only used, or been served, curry from fresh Curry leaves so can't answer that.  But I can say that to me they have a very strong pungent taste & aroma. Unlike any other leaf I've come across. My Misses loves them!  Last year we spent 3 weeks travelling around Kerala, I lost 1/2 stone, struggled to eat anything! They are in everything !  I'd say Methi and Bay (only had dried) are less detectable, but I can't deal with Methi if it's cooked too long... Turns bitter. 

Yeah.  See your point.  I struggle with 3 spices used in South Indian cooking: Curry leaves, Kokum & Tamarind (in heavy quantities).  Im gonna rethink this, makeup my own and post on separate thread.

Cheers

Hi AJB225.    Just found your mums Bengali Prawn Curry.  I will cook it this week. I'll probably put additional seeds in at the start ie. Paunch Porn because I will miss out the curry leaves cos I dislike them.   Hope it still works!   I'll let you know.

Quote from: Naga on April 06, 2015, 11:45 AM
Oh, and it freezes well too, so ideal for your tandoor schedule!

Perfect - thanks Naga

Thanks Naga - looks great, I'll def be trying that...  I might even put a tablespoon in one of my curries!

You never know... It could blow us away with added flavour!

Cheers

I find it very handy to keep a bag or two in the freezer.  We get home from work, decide weather is nice enough to eat in garden.    Get bag out of freezer and place in tepid/warm water, fire up Tandoor, take a shower, prep salad, skewer up Tikka and straight in Tandoor. Open bottle of wine for my better half, beer for me, take pitta bread out of freezer and defrost and warm through by whichever method I decide at the time.  The only thing that's missing is a really good sauce!  Raita is OK. But I've been looking for something else for ages, any suggestions would be welcomed. 
All this takes me 1 1/2 hours from walking in the door to sitting down, eating, drinking & relaxing.
If I haven't got any chicken tikka marinating in fridge or frozen in freezer, I have on occasion wondered down to the takeaway, ordered the Tikka of which a portion is small and expensive so need 4 portions for the two of us, I always get carried away and buy more than planned cos the BIR aroma hits me and turns me into a complete 'pig'.  While waiting I'd pop next door onto Pub for a quicky.... Before I know it, I'm

Quote from: Stu-pot on April 05, 2015, 09:22 PM

Quote from: Naga on April 05, 2015, 07:31 PM
Razor isn't around any more, Stu (more's the pity). I'm afraid the sort of skewers we have don't have screws - they're just push on wooden handles. Mine's *did* come off in the wash at first but they're solid nowadays. I'm not sure what you mean by bending the tip. Ours are 4mm square-section stainless steel - you couldn't bend them with a vice without heating them first.

Perhaps a photo of the problem might help?

Ok thanks for letting me know Naga. 
I'm trying to think of how to say what I want but can't at mom.   
I'll send a picture.

Cheers
Stu

CORRECTION:  SHOULD SAY:  THANKS FOR LETTING ME KNOW ABOUT RAZOR..

Naga.  My other half just saw this and said it looks fantastic, top notch and restaurant quality!  I now feel inadequate...  She's right mate... Marvellous.