Quote from: chewytikka on February 08, 2013, 07:13 PM...Interesting that Jaflong video, is near enough a Jal frezi...

Aye, CT, I mean I'm no expert at all, but it DID sort of remind me of a Jalfrezi. Nevertheless, I'm grateful to NJ for suggesting the dish and I'll give it a go sometime next week now that I have a jar of granulated Red Death Paste surrounded by sandbags in the fridge!

That panful of yours looks mighty tasty - even though I've just had a large plateful of your Madras, I reckon I could do some damage to your most recent dish. I don't suppose I'll actually ever visit Lala Khal, but the locals would surely sup from that pan.

Speaking of the Madras, my thanks go to Axe for suggesting my dinner tonight. It was just lovely! I was half tempted to add a goodly pinch of methi during the cooking, but I stuck to CT's recipe and enjoyed it very much - and I'll enjoy Part 2 tomorrow night as I always make a double quantity.





The photos were taken in a hurry with a new smartphone, so they could have been better. I've learned over the last week that a smartphone does not a smart owner make!

And, finally, thanks to CH for suggesting the Dhansak and biryani. I now realise that it would have been a waste to cook that rich gravy in place of a base gravy. I'll take some time and look for a really good biryani recipe to do the sauce some justice. Previous attempts at biryani have been less than encouraging, so I want to make this one a good one.

Sounded a bit like an Oscar speech, that lot, but for me, the strength of this forum lies in the expertise of the members and their willingness to share, suggest, help and (sometimes!) offer constructive criticism.

I'm glad I asked the question, because I enjoyed my dinner tonight and I've got another 2 new dishes to look forward to.

Time for a drink! 

Quote from: RubyDoo on February 08, 2013, 05:19 PMWear two pairs of socks when you taste Mr. Naga ( which you are bound to do out of curiosity ) as it will undoubtedly knock one pair of them off! 

I popped out and bought a jar this afternoon, RD. As you correctly identify, my curiosity got the better of me and I tasted a finger tip's worth.

Jings! It fairly clears the tubes! I think I'll err on the side of caution the first time I use it in the Jafflong and I definitely WON'T be putting a dollop on a poppadom - you can be sure of THAT!

OK! A Madras it is, then. Thanks Axe!

I transcribed a recipe for the Jafflong from the video and, although I'm going to pop out and try for a jar of Mr. Naga, I won't try the recipe until I get some.

As for the rich curry gravy from the pre-cooked chicken, I think I'll keep it in the freezer until I get around to CH's suggestion for the biryani - that seems the best use of the sauce as it's probably too thick to use as a standard base and it would be sacrilege to water it down.

I've been meaning to try Chewy's Madras for a while, and this seems as good a time as any to give a go.

Thanks for the great suggestions, lads, I'll be doing each dish over the next week or so - much appreciated!

Great suggestions, lads!  I haven't made a Madras in ages, and CH's mouth-watering description of combining a dhansak with a biryani is certainly tempting. I might have to keep the rich curry gravy in the freezer and try that out soon.

I haven't made a Jafflong ever, so that's in pole position at the moment. Mr Naga is the one ingredient I don't have, but I'll have a look at the thread, NJ, and if it's a goer, I can always get a jar when I'm out later on.

Although...after reading CH's excellent report on CA's/CBM's Jalfrezi in the Secret Recipe Group Test this morning, I confess that I'm rather swayed towards that dish too.

Decisions, decisions! Plenty of time yet to make up my mind.

EDIT: Oops! Seems I HAVE made CBM's Jalfrezi recently if it is the LeSpice dish highlighted by Axe in the ABC of Balti thread. Thoughts of curry must be addling my brain. Or something!

What an excellent report, CH, and you definitely get a gold star for the curry porn!

Great idea to do the side-by-side comparison and your efforts have certainly given me food for thought as I haven't had a go at CBM's Jalfrezi yet. I must have another look at the vid.

And I agree wholeheartedly with your comments about the methi leaves. For me, they are virtually indispensable in most of my curries and sides. I made some veg pakora the other day and the first few in the pan just weren't right. It was then that I noticed I'd forgotten to add the methi leaves to the batter and, once that was done, all was right with the world.

Nice one!

EDIT: Oops! Seems I HAVE made CBM's Jalfrezi recently if it is the LeSpice dish highlighted by Axe in the ABC of Balti thread. Thoughts of curry must be addling my brain. Or something!

I have a dilemma. I'll be cooking for 1 (me) tomorrow night, so of course, it's got to be a curry!

But I want to do something different. Over the past couple of weeks I've played safe and done PanPot's Ashoka Chicken Jaipuri, UncleBuck's Chicken Pathia, loveitspicy's Chicken Tikka Chasni, a South Indian Garlic Chilli Chicken (from the other place), CA's Chicken Ceylon and a couple of others I've lost count of.

In the freezer, I've got loads of Zaal base but - I've also got about 450ml of rich gravy left over from cooking Abdul Mohed's pre-cooked chicken that I want to use, plus loads of pre-cooked chicken, chicken tikka and Massur Dhal. My store cupboard and fridge is pretty well up to date, so I should have the ingredients for just about anything (sez he!).

Despite all this, I'm at a bit of loss as to what to cook. I'd like to try something a bit different which incorporates the cooking gravy and whatever chicken I have, but - which is different from my "usual suspects".

Any suggestions appreciated!

Quote from: naga dave on February 06, 2013, 07:15 PM
Not necessarily - one person explained it all very clearly some time ago. (years now) Seems he wasn't believed. Probably best just to keep quiet about it. Anyone who's grasped it will probably agree.

                                                                        D.
                                                 

Eh? Any clues for us new guys?

Quote from: DalPuri on February 05, 2013, 01:30 PM...Theres a chinese TA in town that do sweet n sour chicken balls. Balls? NO!...you get 2 good sized chicken breasts...

I'm definitely more of a breast man myself too, Frank!

Quote from: RubyDoo on February 03, 2013, 02:30 PM...and for the boy's to give Jock a thorough stuffing...

Oi! You with the liniment! Stop rubbing it in!

Certainly sounds a bit on the sweet side, Rob, but good on you for giving it a go. Your photo is reminiscent of a paella in colour and texture - not a bad thing in my book!