Quote from: h4ppy-chris on March 21, 2013, 12:36 AM
what can i say.  :-X

Not alot by the look of it! :

Quote from: h4ppy-chris on March 21, 2013, 12:26 AM
I did have some respect for you!

And we with you Chris, oh well!

Quote from: spiceyokooko on March 20, 2013, 11:58 PM
It makes a very pleasant change. As you probably know by now, I love tasting new flavours

I am all keen for learning new flavours, you would be very blinkered if you didn't. That doesn't suit me, I want to expand my repertoire.

This is like Saturday night at the Apollo ;D

Round two Chris.....ZZZZIIINNNNNGGGG!

http://youtu.be/JZ9KtuRHXRc

Quote from: spiceyokooko on March 20, 2013, 11:12 PM

Quote from: Axe on March 20, 2013, 09:03 PMDidn't they just, even spicey's peculiar green tikka looked once cooked in the tandoor!

Go on Malc, get stuck into one, you know you want to! You may even be pleasantly surprised!

Indeed, very intrigued and will be looking into this. Tandoor dishes are really among my favourites.
Pics to follow...

http://youtu.be/fBdat4QeEr8

How was your tandoori salmon served, in thin slices or as tikka or a whole fillet?

Thinly sliced hot smoked salmon is not raw, it is cured with hot smoke. It is delicate and can be enjoyed with many pairings. Probably better to Google it than let me ramble on about it though.

I'm afraid i'm with Phil on the hot smoked salmon, though I have never tried smoked salmon in a curry, so can I ask, did you taste the smokiness of the fish in the curry? I know from my last experience, the Ceylon is quite potent and you also put Naga pickle in it. My concern is that there is quite alot going on for a mild mannered smoked salmon to be appreciated. Of course we all have different tastes, but I am interested in your reply to this. My head is buzzing with options here though, monk fish tikka for one. 

Quote from: goncalo on March 20, 2013, 10:10 PM
Awesome presentation :-)

Lid off, dolloped on plate, you little rascal you , why I oughta..... ;D