Quote from: TikkaTai on December 07, 2018, 02:22 AM
Hi

Can someone tell me if its possible to use silver side in a curry? I'm presuming you'd have to slow cook it first?

I have a big chunk in the freezer & would like to use it, can't find a recipe.

Thanks, Tai

Hi TikkaTai
Roast beef is ideal meat in a BIR curry, especially any kind of Jal dish.
I use a lean cut joint like silver side when Im feeling flush, once roasted thinly sliced
and plated on my traditional sunday dinner with lashings of gravy, the leftover joint
is destined for BIR curries, chinese or korean dishes.

Try my Jalfrezi, just switch out the chicken for your leftover Beef
https://youtu.be/V5xETGiF98w

This guy has a no nonsense approach to meats in general.
He has a good recipe for roasting your silver side joint.
https://youtu.be/8OhErXPmzds

cheers Chewy

Made some amazing Botti Tikka the other day and
needed to do one of my specials, for last nights supper.

Went with my Pathia Ama, which I developed a few years ago.
Gorgeous Tikka in an even more gorgeous curry.
Im sure I could here applause as it gently slid into the dish.  ;D ;D





cheers Chewy

Thats good, Thanks, A pouch this size usually takes
me a couple of weeks to use up.

Have made the Kimchi Stew a few times
Mainly inspired by Maangchi and Longest plus a
few books and restaurant visits.

Obsessed with making Bulgogi and eat the Kimchi
on the side with Gochujang/Ssamjang etc...

Looks like My Korean hats on this week ;D

cheers Chewy

Quote from: ScottyM on December 11, 2018, 03:10 PM
Only instant stuff i really eat are the korean ramyun noodles. Bloody addictive !

Your a Star, A fit Lad scoffing Ramyun

Nongshim Shin Ramyun - Gourmet Spicy
I too am completely hooked on these.

Hi Livo

Heres what I use, in the UK

I have always known that Caraway is in English cakes and breads, a spice you would get in a health shop.
Back in the day, an Asian or Indian store would not have it or even heard of it.
Today you can get just about anything anywhere.

But just to confirm for you, I dug out my old reference
Spices book, which was my spice learning tool back then.




Different brands available in the UK



Cumin_________________Black Cumin_____________________Kalongi



A good spice book





________________________________________________________________________________________________________

N.B. I can see this recipe working, for a genuine Bombay curry powder.

Maria Goretti. Her straightforward family recipe

Ingredients to prepare her East Indian Bottle Masala: -

25 gms Bedhki Chillies -
25 gms Kashmiri Chillies -
90 gms Turmeric -
60 gms Coriander Seeds -
28 gms Cumin Seeds -
20 gms Sesame Seeds -
20 gms Poppy Seeds -
15 gms Fennel Seeds -
50 gms Mustard Seeds -
5 gms Black Cumin -
8 to 10 Cloves -
5 gms Cardamom -
5 gms Cinnamon

Method: -
Slowly, dry roast the above ingredients. -
Pound/Grind it into a fine powder. -
Store it in clean air-tight containers.

I will make this up at some stage, as the ratios
make perfect sense.

cheers Chewy

My latest pouch of Chongga MAT KIMCHI
is due to explode any day now!



The ferment is obviously ongoing, but with a best before
date of 16.3.2019



I

Caraway is just a misnomer, should be regarded as European/Western
and not involved in Indian or Oriental cooking.

Black Cumin, Cumin and Kalongi.
I have the same in my whole spices collection. Imported here in the U.K.



I always enjoy making my own spice blends, but I dont have a OCD approach ;D
I did buy a very good Spices hardback in 1990.
Just thinking there must be a commercial blend of this somewhere out there.
Bombay One Pot Masala, perhaps

cheers Chewy

Quote from: ScottyM on December 10, 2018, 11:44 PM
That is a different type of maggi. The liquid seasoning is MSG water with dark soy. The Maggi used in Banh Mi is just a sweet soy sauce.called Maggi Nuoc Tuong Dau Nanh

Interesting Scotty, the Polish Maggi is probably different too!

Quote from: Peripatetic Phil on December 08, 2018, 08:59 PMIt [kala namak] is something to which I have become somewhat addicted, having discovered only very recently...

Amazing, it only took you 7 years for Kala Namak,
has your flatulence levels increased since you have become addicted?
https://curry-recipes.co.uk/curry/index.php?topic=6109.msg60808#msg60808

Goes well with Tripe

Quote from: Ghoulie on December 03, 2018, 10:31 PM
Thursday - 10 day hol in Kerala - missus and moi.

Bye Bye  ;D