Hi chillie how are you making you pre-cooked garlic cloves?

Thanks podmore.

Are you cooking the Napali using the Taz method, spices, green chillies, oil, g/g, tom puree all added to 100ml-200ml base, reduce down then add rest of ingredients.

Those dishes look lovely podmore, what recipes did you use?

Be careful with the rose water i added using an eighth of a teaspoon at a time until i got it to my taste.
I used one full eighth teaspoon and another one just under an eighth.

Cheers Naga.

Had a go at this curry yesterday having never tried it i hadn't anything to go on so i just looked up where the dish originated from and started from there, so here we go.

I did chicken tikka (Blades recipe)

Now this recipe is based on Chewys Nihari curry

Made a Korma (CA) then added 100-150ml water going to use this for the base.

Tawrash
Oil
2 Green Cardamom Pods Split
A Few Chunks Onion
A Few Chunks Red Pepper
A Few Chunks Green Pepper
1 Tbsp Honey
1.5 Tsp Green Chilli Paste
0.5 Tsp Chewy Tikka Mix Powder
0.5 Tsp Chilli Powder
1 Htsp Nihari Powder (SHAN)
3 Tbsp Tomato Puree
3-4 Tomato Quarters
200ml-300ml Base*
*Base Is 1 Portion Korma (CA) And Add 100ml-150ml Water
Salt
Coriander Leaves
2 Tsp Lime Juice
0.25 Tsp - 0.5 Tsp Rose Water

Method
Add onions, peppers to a bowl and add the honey now mix well, set aside.
Add oil to a pan.
Add green cardamoms and cook for 1 minute.
Now add mix powder, chilli powder, nihari powder, green chilli paste, tomato puree and cook for 30 seconds.
Add 100ml base and reduce down.
Add onions, peppers, salt, lime juice, rose water, chicken/chicken tikka and mix well.
Add 100ml base, tomatoes, coriander leaves and cook for 1 minute.
Now keep reducing down adding base if and when needed.






I have no idea whether this is what it should look like, couldn't find no pictures anywhere, any feedback would be great.
Now i really enjoyed this curry with its sweet, but not too sweet, spicy flavour and getting that crunch from the onions and peppers was lovely, also didn't really know how much rose water to use so i made it so the perfume flavour was just there and it complimented the lime juice also.

All in all i enjoyed it and will be making it again.

Dry mustard powder will add a certain "warmth" to a dish i use it in my Balti Chicken Tikka Masala recipe the other half loves it.

You could try coconut milk and mustard powder to cook fish or prawns in or using it in Chicken Tikka.

I use 2 tsp mustard powder in my Balti spice mix out of 29 tsp in the spice mix in total.
I only use this spice mix for Batli only and not for anything else along with the base for Balti.

Same here SL the other half is getting more into the hot stuff  ;D now and i use a good tsp on naga chilli to pimp it up a bit, also use green, red peppers, onions, green and red chilli, the frozen blocks.

That does look good Garp.

How can you make it to the letter but miss out star anise/fennel?

I like the idea of a slab to hold the skewers.