Yeah, I agree. That looks the nuts... I could eat two of them right NOW! And then maybe one more.....
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#132
Pictures of Your Curries / Re: Chicken Jhal Frezi
March 25, 2015, 09:31 PM
Well... No.3 was me trying to be different! But get your point... I'll get back to it and be back next week or so as I'm cooking approx. 5kg of chicken a week in BIR Curries at the moment. I must crack it in a couple of months at this rate! I'll stick the odd picture up here as time goes on. By about June I should have had enough experiences to report some results.
#133
Tandoori and Tikka / Tandoori Chicken Tikka
March 25, 2015, 02:02 PM
If there are any left-overs, they can be used in most curries!
#134
Pictures of Your Curries / Re: Chicken Jhal Frezi
March 25, 2015, 01:43 PM
Another attempt - using the Red Masala Sauce starts a whole new ball game!
#135
Pictures of Your Curries / Chicken Jhal Frezi
March 25, 2015, 01:27 PM
Lunch... Practicing BIR.
#136
All Other Hints N Tips / The Local restaurant owner gave me this one..... Lighting my Tandoor
March 17, 2015, 04:13 PM
He reluctantly said "light your Tandoor using a single piece of coal, coat it in Chaffing fuel and wrap it in a tissue".... Brilliant tip and only cost me a shot of JD!
#137
Lets Talk Curry / Re: Can anyone recommend decent methi?
March 16, 2015, 08:55 PMQuote from: Naga on March 16, 2015, 05:47 PM
Depending on what type of computer/tablet/phone you use, you need to get your hands on a simple piece of software that will allow you to resize your pics to 720x538 pixel or thereabouts.
Thanks Naga.
#138
Lets Talk Curry / Re: Can anyone recommend decent methi?
March 16, 2015, 05:42 PM
Sorry to all about the size of my pictures. London has tried to help but I still don't have a grip on it. Someone please email me an "idiot proof" route.
Cheers
Cheers
#139
Lets Talk Curry / Re: Can anyone recommend decent methi?
March 16, 2015, 05:38 PMI'm using the following at the moment. It also has a few chopped up stalks in it but the Way I see it is the Chef's in the BIR's don't care so why should I so I always grind my Methi in my spice grinder.... I can't see em then so I don't care! Good luck mate.
#140
Just Joined? Introduce Yourself / Re: Greetings From Turkey
March 16, 2015, 07:33 AM
Hi Gary. Cheers for that. I'll definitely try it out.
Yeah what a coincidence, I don't know the shop you mentioned but I can imagine the sort.
On this subject, last week in popped into a Kebab shop for a TA in Selsdon High Street, it's probably similar to the one in St. Mary's Cray being "old school". Anyhow, I got chatting to the old guys son and asked for his recipe for their chilli sauce (which is excellent!) and he happily gave it me so I'll share it:
Old School Kebab shop CHILLI SAUCE
Onions
Green Chillies (hot)
Little Oil
Salt
Tomato Pur
Yeah what a coincidence, I don't know the shop you mentioned but I can imagine the sort.
On this subject, last week in popped into a Kebab shop for a TA in Selsdon High Street, it's probably similar to the one in St. Mary's Cray being "old school". Anyhow, I got chatting to the old guys son and asked for his recipe for their chilli sauce (which is excellent!) and he happily gave it me so I'll share it:
Old School Kebab shop CHILLI SAUCE
Onions
Green Chillies (hot)
Little Oil
Salt
Tomato Pur