DB
Post a photo of your Tej Patta and I

Probably up to 70% of my BIR preparations are vegetarian/vegan.
An all meat curry is rare in my kitchen.
I consume more chicken, than any other meat.
If you can

Quote from: peshwarinaan on July 15, 2019, 12:43 AM
I've just finished pre-cooking 3KG of lamb (using PanPot's recipe, if anyone's interested) and after removing the lamb chunks I have a good ~500ml of thick sauce left over.

It's not heavily spiced but has lots of small bits of lamb and tastes very lamby so I don't want to waste it.

What do restaurants/takeaways do with this?

Some possible ideas I've had are:

Banned Fresh Curry Leaf update.  ;D


Bought a bag of fresh curry leaves  this morning GBP 1.29
dispelling an earlier rumour/ media myth that they are banned in the UK.
Making a few BIR South Indian Tamil and Malabar curry dishes this weekend - Yum
You just can

Like I said old news, DEFRA implemented EU guidelines in 2014
because of a scare about citrus greening disease for UK growers. (Not many of them)

Had no effect on my supply of fresh curry leaves here in the North East

Ref: 2017-2018, post your newer reference material i.e. links, to back up your statement.

I would take what a shopkeeper tells me with a big pinch of salt. ;D ;D

cheers Chewy

Hi All
With my Muslim friends fasting this month, I get to sample a variety
of home cooked foods, breaking their fast is referred to as iftar

and here is a typical plate of nutrition, prepared by the women of the house.



Clockwise:
Kachcumber (Salad)
Kala Chana Aloo - black chickpea and potato
Mutton Cous Cous Biryani
Piyaju - Lentil Fritters
Aloo Fritter - Potato in gram batter
Sweet Persian Date.

Very tasty plate
cheers Chewy

Quote from: mickyp on May 21, 2019, 05:16 PM
from what i understand there are no countries at the moment that can satisfy
Eu regulations which means only frozen leaves can be imported,
i wonder what the restaurants do for supplies.

Mp, Your probably reading old media reports (2014) and in reality had little effect on my supply.

The majority of BIR do not use them!

I buy fresh curry leaves and have done since the 90s
Use what I need, then wash well, dry and freeze the rest (perfect).

Experimenting I have dried the leaves, to make into a powder.
Used the powder like I use Kasoori Methi in a dish, it is recognisable
but faint compared to the aromatics and strong flavour of fresh leaves.

cheers Chewy

ED
If your just thinking about doing this, have you thought about the logistics
of making it a successful event, obviously utilising the Pubs  kitchen would be a must.

Hypothetically I would do the rice in any case (a cheap filler) and its the starch element,
or you could bulk up Bombay Aloo, Masala Wedges, Balti Fries etc

Easily annoyed and a bit odd ;D ;D

DB
Yet another freeform BIR recipe

If your new to making Bhajis
Just start off with 4 medium sliced onions (about 600gms)
200gms of Gram flour (Besan)

I did a full run through on this in 2015, but I can

How its done in a BIR kitchen




Bucket of semi dry onion bhaji mix



Chef getting in the way



Into the hot vegetable oil



Deep Frying



Not quite fully cooked



Sample, Yes Please, Yum. ;D


BIR Onion Bhaji is the one item that is so easy peasy to cook at home.

cheers Chewy