Good looking dinner Livo

I would have ignored the wife and snuck a Vindaloo Dip
in there for a bit background heat and contrast.

Just guessing but is Maryland an Ozzie expression for a Chicken Quarter.?
cheers Chewy

SL, is this a Bangladeshi or Pakistani take away?

Be good if you could identify his Take Away, as peeps could
check it out, if its online.

Village curry = Aka Staff curry or Apna style south of the border

cooking on electrickery, Oh Dear!
Is that why you cook and promote the querky Taz method

Camping Gaz hobs are so cheap.  ;D

cheers Chewy

Quote from: JarvisMadras on April 03, 2018, 06:49 PM
Cassia bark 5 x 5cm pieces   The cassia bark I have looks quite hard and I wondered how it blends in a spice mill ?

Like Livo, a mortar and pestle is an easy solution for this amount.
Just a good bashing and breaking up, before you machine grind it down to a powder.

The problem you have with Cassia Bark is the colour! It can turn your final Masala very dark
and sometimes close to black, especially if your roasting all the other spices before you grind.
Which in turn gives the wrong colour to a curry.
Avoid any black bark or you maybe better off using the much lighter coloured Cinnamon
which is the inner bark of the tree.

cheers Chewy

SL, Free food, good company, Ideal curry night!
Pics look good, Chasni had to be in there, the Scottish staple
and not too much food colouring as their usually radioactive red.

Your Chana Masala would go down well here, in fact inspired
Ill have to knock a couple up later.

cheers Chewy

Looks like a fair rescue Livo, good tip, bin the box, the recipes are always
badly written.

Robs 4 photos should have give you enough idea how to cook this type of
Pakistani Kebab shop favourite

If I wanted to create something similar to Robs Shamis/Reshmis I would
use a pressure cooker, saut

Did this one work for you.


Littlechili Spice Mix (Award Winning  )

Desert spoon
2x curry
2x haldi
1x cumin
1x coriander
1/2 sweet paprika
1/2 tandoor masala

Whole Spice
Tea spoon
1x cumin
1x fennel
1x black mustard

LC, Thats a bit tangential, If I wanted to cook a Biryani, I would have. ;D ;D
This is a Bengali restaurant curry, served with flavoured Biryani Rice.
N.B. Staff usually eat this with boiled white rice.

Heres another cooked with bone in Chicken Thighs
touch of shatkora, chillis and tomatoes.

NAGA, another value for money meal, cost around 1.30p per head.



cheers ChewyTikka

Yes, a good powdered spice mix. I use this Tikka Boti quite often for Kebab.

Another good brand is National, if its available in Oz.
I use it to spice up Sheep Keema in one of my Balti recipes, works well.

Amazing Amazon - A 1997 publication on sale for a 1 penny plus couple of quid post.

I suggest Madhur Jeffrey - The Curry Nation for an overview of uk regions curries in recent years.
You can learn a lot of different methods from the video clips.

Shame there still doesnt seem to be any solid info on how Australian Indian Restaurants cook their curries.
Someone will probably put it together one day.

A regular restaurant staff curry, scaled down for two.
Very fresh tasting curry for about a 1.00 GBP per head.

Cooked in around 30minutes from scratch.
Served on a bed of Pilau Biryani





cheers Chewy