Hi Ray,

Thanks for the info, do you happen to know if red and yellow colourings can be bought that do not contain Tartrazine and the other nasty E numbers?

As I am starting to cook alot of curry now (thanks to this site), I am concerned about my children eating too much colouring.

I also noticed that the TRS Yellow also has salt in it.

Welcome to the forum and forgive the pun, but there is a veritable feast of recipes on here for you to annoy your wife's love of garlic with.

I have mentioned in the past that I do not normally use food colouring for various reasons. However, it does have quite a role to play in curry so I am starting to think about using it.

What make/brand etc. is safe to use and is liquid better than powder?

Thanks in advance.

Quote from: Cory Ander on March 31, 2010, 11:36 AM
The surplus can be frozen (I use the same plastic containers, with lids, that I use for curry base and curries) for future use.  Simply defrost and blitz in a microwave, on full, for 2 minutes.  The rice is even better (i.e. more free flowing grains) than before freezing.

That's a rather handy thing to know, i'll have to try this. I often make extra portions of anything that I cook to freeze and be available at short notice. Very handy indeed.

No idea about the stringy stuff but egg seems the most likely candidate. Local TA does Rashmi Kebabs with egg enveloping the kebab, that looks similar to your description. I have no idea how they do this but it must be a very hot pan and plenty of oil.

That prawn Jalfrezi has me salivating.

I know Pizza Express use trays (no holes), with sides. Being contracted to them I was able to chat with many chefs along the way. One in particular made a fantastic base, it surprising how just the formation of the base can make so much difference.

After doing the the whole spinning the dough thing, he formed the base but I remember he said the key was to push the dough into the corners (so to speak) thus creating a wall of dough around the sides of the tin. The pizza was then made up as per requirement and cooked in a pizza oven.

What you end up with is thin base with soft puffy edges. Best of both worlds in my  opinion.

At home though, I have pizza trays with holes, only as much as I got them cheap in ASDA many moons ago. I've not had any problems with them though.

Thought I had better add for clarity, that I have now discarded this recipe in favour of the IG Break Down Recipe, on the above link.

Thanks to everyone that helped along the way.

Said hi for you bob, though that's not the name Sadik returned. I understand your an instructor now.

I'll have a Dhansak for you. ;D

Its a valid question and the real answer is that whilst I was playing about I added it in and I remember the recipe that night being pretty good. To be totally honest, I have not really stuck to a specific recipe until now. They have always been put together using rough amounts. I did the Fenugreek variation a couple of weeks back and it was very good. Now I have standard spice mix, I simply use that in place of all the other spices I used to add but always add the Fenugreek. In all honesty, you'd probably get away without. But it does have that almost underlying curry aroma.

I've been playing around trying to create a recipe for the Kebab Shop Chicken Shish. It's taken many forms over the years (my recipe that is) but I have finally come to rest on one that really works very well indeed. Its been tested on friends and family who enjoy it and we have this now on a regular basis.

As always, please feel free to comment on the recipe. I really hope you enjoy them as much as we do.

Axe's Chicken Shish
For 2 persons

2 Chicken Breasts
2 Pitta Breads
1 Med Onion
1 Pepper (colour of choice)
2 tbls Lemon Juice
1 tbls Yoghurt
1 tsp IG Mix Powder https://curry-recipes.co.uk/curry/index.php?topic=4442.0
1 tsp Mild Curry Powder
1 tsp Garlic & Ginger Paste
1/2 tsp Fenugreek Powder

Salad to serve.


Method
Add to a bowl the Lemon Juice, Yoghurt, garlic & ginger, IG Mix Powder, Curry Powder and fenugreek, mix thoroughly. Cut each chicken breast into 6 even sized pieces and add to the bowl and mix through. This needs to marinade for as long as your prepared to wait but great results can be achieved after just an hour.

In the meantime, cut the onion into wedges and separate the layers to leaving 2 or 3 together. The centre parts I usually chop and add to the salad. Cut the pepper into similar sized pieces.

Preheat the oven to 250c. Build the kebab placing onion, pepper and chicken onto skewers. I place these onto a shallow roasting pan and then place in the oven for 15 minutes. 3 mins to the end of cooking, put Pitta Bread in the oven, I usually go straight on the shelf bars.

Serve with salad and choice of sauce. Works really with with plain lemon juice, but I also like yoghurt and Mayonnaise mixed in equal quantities.


Chicken in marinade:



Kebabs ready for oven:



The finished dish:

Well as always, I will endeavour to do what I can on that front.