H Plugsy,

Quote from: plugsy on April 11, 2010, 01:31 PM
Ray,
Thank you very much for the recommended  recipe, But it contains quite a lot of paste .
Kashmir Masala paste and concentrated mint sauce  Both in the Marinade and the sauce--it seems to me we can't get away from paste,did you like this recipe?

Yeah, it's difficult to get away from paste altogether (well spotted ) although, you could do it without but no doubt the taste would be different!

Did I like the recipe?  yes, I did in the end.  As I say in the post, I had to reduce the levels of sugar, it was far to sweet when made to spec but, on my third attempt, I got it right.  As I say, I'm not a big fan of CTM or any of the creamy curries but, the wife and kids loved it.

Ray

Hi Plugsy,

There are plenty on the forum and if the Dipuraja is to your taste,you may have found 'the one' already

I'm not a big CTM fan to be honest, but here's one that I use from time to time.  It's quite complicated compared to the Dipuraja's but it's worth giving it a go.  Make sure you click on the links to get all the components required:

https://curry-recipes.co.uk/curry/index.php?topic=4498.0

Have fun

Ray

Hi PandJ,

Check this out,

http://www.kushibalti.co.uk/xmasbhaji.htm

Domi,

QuoteYou can't mess with a good roast dinner...that's sacrilege!

Give it a go, like Dr Pepper, what's the worst that could happen? ;D  Go on, i'll even let you throw in a Yorkshire pudding for balance

Ray

Hi Plugsy,

Another way to explain Axe's stance on pastes.  Most of us on the forum believe that there are two styles of BIR cooking.  Old style, 70's 80' and possibly very early 90's, and new way wave or modern BIR, early 90's on.

The two styles do vary in flavour.  The earlier BIR food, in my opinion, tasting much fresher and more savoury.

Many members also believe (me included) that the introduction of pastes has contributed to this new flavour in BIR cooking today.  Now this flavour is not at all bad, and if you didn't frequent BIR's before the early 90's, then it's what you will be used to.

But there is a very different flavour these days to what I remember, from when I had my first taste of BIR.

At the end of the day, a paste is an emulsification of herbs and spices, usually blended with oil so, it's probably always been around in one form or other but, because the big players such as Pataks, Pasco and Laziza are selling these pastes wholesale, the restaurants using them, all seem to have a very similar taste to each other (new wave) which stands to reason if they are all using the same pastes.  Whereas, the older style BIR's will have made their pastes themselves, using their own (secret) ingredients.

Do you get where I'm coming from?

Pastes are absolutely fine, and convenient and could possibly work out cheaper, but there is just something about the older style BIR flavour, that is really worth trying to replicate!

Ray

Axe,

Quotewith Lanc and Yorks.

Never, ever, utter these two words in the same sentence unless your refer to them a Lancs (gods country) and Yorks (wrong side of 't' pennines)

I can just imagine Domi now, steam flowing out of her ears, and turning the air blue ;D ;D

Ray ;D

Axe,

Unfortunately mate, she's made me do the usual (boring) sunday lunch

QuoteWhere's the Keema Matar

What would I be replacing it for?, lol

Ray

Hi Plugsy,

I'm glad that you also had a good result with Dipurajas CTM, but to be fair, you have used a different base and put in a couple of extras like the eggs and so on.  I'm not knocking that for one minute friend but, I think, if we are to assess Dipurajas recipe, it really needs to be made to spec first, then add the alternatives on the next attempt.

With that said, you've had a go at the recipe and come back with a positive testimony, which is great.

Well done,

Ray

Guy's, 

kind of tabbing on to something Axe was talking about (how to turn his tuna steaks into something curry),  I've got the sunday lunch on the go but, I can't help thinking, 'How could I make it more interesting.  Then I thought, why not substitute all the ingredients of the lunch, with an Indian alternative?  So, here's my take on what I think could be a good twist to the traditional sunday lunch:  Traditional to the left, alternative to the right:

Roast Leg of Lamb         Raan of Lamb
peas/carrots/cauli           Bengali Vegetables
Boiled/mash pots           Bombay Potatoes
Yorkshire pudding          Onion bhaji or pakoras
Gravy                           Madras curry sauce

I did mention doing this Indian influenced version of the sunday lunch today to my wife,  she told me that if I do, her and the kids are going to McDonald's

C'mon, who's got the minerals to give this one a go

Ray

Hi Chris/Axe

QuoteYou can't buy kashmiri masala or kebab paste in the supermarkets.

You can get all of them in 330g jars but you may have to go to an asian supermarket for the kebab paste.  All the others are off the shelf products by pataks (mainly)

Try this link, and scroll down half way, to the right:  http://www.sweetmart.co.uk/shop/category/8/pastes?keyword=&manufacturer_id=0&orderby=product_name&start=60

Hope this helps;

Ray

Wazz,

That looks the mutts nutz mate, well done.

Good that you've posted pics too.

Ray