ELW

cheap tandoor on flea bay..needs a clean

http://www.ebay.co.uk/itm/320998725149?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1423.l2649

thanks Naga.

first time growing from seed.

totally delighted but wish summer was better as there would be more fruit

gonna overwinter a couple of plants so I've got a head start for next year

bad summer...good chillis..from sunny Glasgow






Cheers

glad you liked it Pauly and thanks for giving it a bash.

I usually make this for myself to eat over 2 nights.

Always tastes better a day or so later

Cheers

Phil,

I'd say the plated version is a better reflection on the colour.

Pauly,

glaring omission in the recipe of 1 Tbsp chilli flakes.
now amended

Cheers

Phil

Finely ground black pepper..from a shop bought tub
Dried methi leaves...rubbed between the palms to a kinda powder
Worcester Sauce..approx 10 shakes of the bottle..probably about 0.25 tsp

would be grateful if anyone who tries this would leave a comment.

Cheers

This is a kinda hybrid of Cheyws Madras and Abduls Dynamite Chicken.
Kudos to both
Simple ingredients and simple method...sometimes we may try to hard and overcomplicate things in the search for stardom
I think I'll call this..Back To Basics Curry

recipe as follows;

INGREDIENTS
Oil - approx 2/3 chefs spoons (enough to fry the onions in)
Salt - approx 0.5 tsp
1 finely diced onion
1 Tbsp G/G paste
1 Tbsp spice mix ( I used Abduls 8 spice - see below)
250g Passata (dilute tomato paste will suffice)
1 Tsp Chilli powder (I used kashmiri mirch)
0.5 tsp ground black pepper
2 Tbsp methi
1 Tbsp lime/lemon juice
500ml base sauce (I used Chewys)
worcester sauce - a couple of glugs
Sugar - a pinch
2 finely chopped green chillis
chopped coriander
1 Tbsp chilli flakes

METHOD
Fry onion and salt in oil for approx 3-4 mins. until soft.
Add G/G paste and cook for 1-2 mins.
Add 8 spice and cook for 2-3 mins
Add Passata and cook for 2-3 mins
Add Chilli powder,pepper,chilli flakes and lime/lemon juice.
Add 1 ladle of base sauce and reduce until it resembles a thick paste
Add precooked Chicken,Methi,coriander,sugar,chopped chillis and worcester sauce.
Add rest of base and reduce until desired consistency is reached
Job Done.
I usually cook a whole chicken and strip the meat from the carcass.
far better than dried out chicken breast and much more flavoursome IMO
Eat...Enjoy

ABDULS 8 SPICE MIX:
Curry Powder - 1 tsp
Paprika - 1 Tsp
Ground Turmeric - 2 Tsp
Ground Coriander - 1 Tsp
Chilli Powder - 1 Tsp
Ground Cumin - 0.5 Tsp
Garam Masala - 0.5 Tsp
Tandoori Powder - 0.25 Tsp

my latest offering
a great wee spicy curry using Chewys excellent base combined with Abduls 8 spice mix.
If I had this served to me in my favourite restaurant then I'd be over the effin m00n
Madras hot....at least
I've made this consistently for the last 4 weeks or so.....just to prove to myself that it wasn't a fluke.
to be sure to be sure as they say.lol
recipe to follow......

blades tikka with a couple of minor tweaks is a winner.

I make this frequently and have no hesitation in giving neighbours/friends/in fact anyone who will have a taste, a few chunks.

Mostly their comments say that it is better than restaurant fare and they cannot believe that I made this fabulous tikka

its all down to personal taste.

I  personally might love my locals madras whereas you might find it either too hot, too bland, too cool for your liking.

in other words, each to their own taste

great deals I spotted yesterday

10 Kg onions - ?1.50

1 Kg turmeric - 99p

Garden Fresh Exotics, Park Road, Glasgow

just around the corner from KRK in the West End

http://www.yelp.co.uk/biz/garden-fresh-exotics-glasgow-2