Hi Currygold and welcome to the forum.

The recipe you posted certainly looks like a keema curry recipe to me and is quite similar to one I use slightly modified from www.mamtaskitchen.com

The use of minced chicken is a little unusual but I was given a chicken keema once made by an Indian work colleague and it was delicious with just the right amount of bite.
I suppose you don't see minced chicken very often in the supermarkets.

Cheers,

Paul

Hi SS,

The one I had (several times) was pieces of lamb tikka served with a smallish amount of reddish curry sauce containing chunky onions and pepper and with some salad. I think it was served on a small plate.

It was really only a starter sized dish and the restaurant I went to only did the tuk tuk as a starter, not as a main.
Nothing outstanding really, but just a "wetter" than normal tikka starter due the sauce and I thought it was a very tasty starter dish and not too filling.

Paul

I've no idea what tuk tuk means but like I said I used to eat a lamb tikka tuk tuk starter in Ormskirk Lancs up to about a year ago. It was only served as a starter.

If you google "tikka tuk tuk" you will find entries on menus for UK restaurants and takeaways so yes it is a BIR thing although not every establishment has it on the menu.

Cheers

Paul

That looks great Chewy, I used to have lamb tikka tuk tuk starter in a restaurant in Ormskirk, Lancs which was very tasty and looks very similar. Thanks for posting it.

Paul

Quote from: Stephen Lindsay on September 15, 2012, 05:43 PM
Haven't eaten anything by Sharwood's that is remotely palatable.

Same here, they are awful products.

Hi Stonecut, sorry to hear it went wrong. The different coloured capsicum won't make much difference to the base.
Hopefully you will be able to get some more suitable chilli powder for next time.

I'm sure you will regain the trust of your wife after the next curry and after she has been to the dentist.

Cheers

Paul

Hi Jerry, what do you do with the oil you use to pre-fry your peppers and onions in?

I only ask as I used to slow fry onions and peppers and then use that oil (after straining out the veg) to start a curry.

What I found was that by slow frying a pepper and onion mix I ended up with a flavoured oil that was too strong to complement my curry. I found it really wasn't BIR at all so now I discard the oil used for frying onions/peppers.

Cheers,

Paul

Hi Stonecut,

The lemon dressing is this product (or a similar one):

http://www.msupplies.pipeten.co.uk/index.php/catalog/product/view/id/157/s/ktc-lemon-dressing/category/21/

Phil, I used my words to illustrate how I believe Steve could have interpreted your PM, obviously you didn't say them and I'm not saying you did.

No matter how polite you were it could and probably has been taken badly.

End of from me (hopefully...)

Paul

Tut tut Phil, it was almost certainly your PM unless somebody else PM'd him.

He went to all the trouble to post the original details which involves our messy way of uploading photos and then gets told his post is incomplete/not good enough without links to everything he has mentioned.

I can see where he is coming from - oh well another new cr0 member bites the dust!

Paul