Jesus, that's some suked up lawnmower!

I hope it's not one of those little gas ones

But men with tandoori ovens

Quote from: Stu-pot on April 22, 2015, 07:51 PM

Hi Fried.

Nothing wrong with a blow torch mate...   If you get over to London this summer just look me up/drop a note and come over to my garden, you can use my Tandoor as much as you like....  We will have a right ol cook up and a laugh!

Stu

Sadly, my visits to the UK are booked up with family well in advance, but thanks for the invite. If I get a garden I'll be getting one for sure.  Even though I blamed the missus, she wants one too. She's Turkish and they even have almost the same name for a clay oven, she loves cooking toys more than me

Have fun and keep putting up the photos.

I've got it easy doing the curries. The missus does all the stuff that needs real skill..cakes.. pastries..bread etc

Quote from: Garp on April 22, 2015, 06:44 PM
Looks lovely fried Good stuff.

What's a 'London' cheesecake btw?

It's a 'puff' pasty square with some frangipane and raspberry jam inside, topped with icing and coconut. These were popular down sarf before the normal cheesecake took over. I think you can get them in 'Greggs'. My old man loves them and my missus knocked up a batch while they were visiting this weekend.

http://4.bp.blogspot.com/-NYKtAZw5Ms0/UPMWISAEXYI/AAAAAAAAHD8/7HyN7yDrroY/s1600/1-20130112_144939.jpg

They always used to be round.

Quote from: Naga on April 22, 2015, 06:39 PM
Thanks for posting the recipe, fried. I might just give this a go at the weekend, although I might be struggling for 55g of curry leaves. Need to check the cupboard, but I dare say I can scale the quantities to suit the recipe's requirements.

PPS: Just noticed the 'pandanus' - screw pine? None of that in the cupboard, but I suppose I could always add some Kewra water as a substitute.

I scaled the black curry powder recipe to 5.5g of curry leaves, a little tricky to measure the rest of the ingredients if you're very fussy.  The first time I made the traditional recipe I didn't use the pandanus and it was fine.

Quote from: Stu-pot on April 22, 2015, 06:12 PM

Please note: THE FLAVOUR WHEN USING GAS IS NO DIFFERENT TO USING CHARCOAL!  ALSO: THE FLAVOUR OF THE TIKKA IS BETTER IN THE TANDOOR THAN WHEN I GRILL OR OVEN COOK IT!

Only an idiot would say otherwise.
I grill my chicken, finish it off with a blow torch, but I have no choice I live in a Parisian appartment... I do have a balcony, but the missus is having none of it

It's passable but nowhere near as good as the real thing, especially if it's not in a curry.

This is my first attempt at doing a BIR version of a traditional Sri Lankan curry.
My inspirations were :-
Sri Lankan black lamb curry  https://curry-recipes.co.uk/curry/index.php/topic,12690.0.html.
CHs North India special  https://curry-recipes.co.uk/curry/index.php/topic,5948.0.html
Blade's chicken tikka

Precook 1/4 onion plus green chilli. I use large Morrocan ones because they're easily available and they don't disintegrate. I didn't bother adding any thing to this.

Heat oil: 1 1/2 pretentious chef spoons
Add GG paste. 1 tsp garlic, 1/2 tsp ginger
Add 1 star anise + 10 (ish) curry leaves.

Add 1 tsp tomato puree mixed with water

Add 1 tsp black curry powder (in the first link), 1/3 tsp tumeric, 1/3 tsp black mustard seeds, 1 heaped tsp chilli powder, 1 tsp black pepper (freshly ground)

Add ladle of base ( CT's I believe although it may have been JB's)
Add Chicken tikka, I use Blade's recipe as a base, but this was a little different. I used 750g of chicken, 1 tsp of black curry powder, 1 tsp tandoori masala, a 1/2 tsp of 'paprika', 1 tsp of GG paste, squeeze of lemon, a splash of veg oil and 1 blade of lemon grass (minced).

note:- I only used half the chicken in the recipe.

Add rest of base
Add 3cm piece of pandanus (ranpe)
Add 1 tsp cider vinegar
Add precooked onion and chilli

Cook til you happy with the sauce.

I'm sure I've made some mistakes, I've eaten nothing since a 'London' cheesecake for lunch, I'm sick which is why I'm at home and I've nearly finished my bottle of wine...



Anything not clear, just ask. I won't teach you to suck eggs on the basic method.

Leave me alone ;D