Quote from: Cory Ander on June 16, 2009, 04:14 PM


-  which sweet mango chutney do BIRs use?

Hi CA

That always bothered me, it sure isn't Sharwoods, but my local Asian supermarket stocks large tins of mango puree and I think that's your answer, I'll bet they just water the stuff down to a runny consistency and add sugar to make it toothache inducing sweet.
Sorry can't help with the other questions, bloody frustrating innit?

Regards
CoR

ps: Domi and UB you are both so wrong on the T-I-T-H, so very, very wrong....

Hi Guys

FWIW I find a 10 inch skillet (cast iron non-stick) perfect for double portions and an 8 inch skillet just the job for single portions or side dishes.
However these are used with the BE slo'mo cooking method, I've never mastered the blast n' bash method, all I've ended up with when I have tried it is curry splattered all over the walls floor and ceiling and a shriveled burnt mess in the bottom of the pan!

Cheers
CoR 

Hi again SS

Yes I think you are right there, tinned pureed stuff seems the way to go. When I used the jarred Mozzer stuff I used about half a 12oz (IIRC) jar per large portion of saag ghost, maybe less if doing a side of saag aloo.
My supermarket sweep at the w/e wasn't very fruitful, all I could find was very large (28 oz) cans of spinach, much to wasteful, but I did spot a bloke in a Delorean on ASDA car park!!

Regards
CoR

Hi UB

Have you checked this guys' site out?

http://piers.thompson.users.btopenworld.com/index.html

CoR

Quote from: Secret Santa on June 13, 2009, 11:43 PM
....Or, am I missing the point?

Possibly SS but more likely I'd think you may not have been using enough of the stuff especially if you were using fresh spinach as the leaf is mostly water and wilts down to practically nothing when cooked.
Morrisons used to do creamed spinach in a jar which was spot on for curries and sag aloo etc, being jarred you could just use as much as needed and keep the rest for later use, but the buggers seem to have stopped making it .
My mission for today- scour supermarket shelves for suitable replacement, will report back to Curry Central in due course...

Regards
CoR

Hi JerryM

Might be worth trying a TOUCH of fennel and/or cinnamon in the keema, just a thought.

Regards
CoR

Hi Matt

Glad you liked it, after bubbling away in all that ghee I'll bet it was well smooth! What's wrong with spinach in curry? Fair enough if it's not to your taste but saag ghosht, which that dish was, is usually one of the best dishes on the BIR menu IMO, ah well each to their own.

Regards
CoR

Yep just watched it, that is lifted from an old series RS did, the link I posted dates it from seven years ago. Typical beeb, rehashing old programmes and trying to pass it off as new, not everything you see on the telly is as it first appears.

Regards
CoR

Which Saturday Kitchen was this, must have been a repeat coz it seems that Mr. Stein hasn't set foot in the Karachi for seven years....

May 3, 2009
0/1 found this review helpful

Travelled from Wakefield to Bradford based on reviews about Karachi Restaurant. Little seems to have changed over the years and pride of place on the wall goes to a seven year old press cutting showing Rick Stein with staff. I think a lot must have changed since then as I found the whole experience quite depressing. Not licensed so bring...

http://www.tripadvisor.com/Restaurant_Review-g186408-d730653-Reviews-Karachi_Restaurant-Bradford_West_Yorkshire_England.html

Cheers
CoR

Wot did I come in here for.....?