Here is a fairly recent article/recipe for a bottle masala curry plugging (in part) Derby Dave's product.

https://glebekitchen.com/bottle-masala-chicken-curry-restaurant-style/

Interesting read.

Glebe do some good stuff. A decent resource. Contemporary BIR approach, not a bad thing. Although, these days I can't help thinking the "trap" the author mentions is instead the blank canvass gravy approach itself. Shock horror!  Depends on what people are looking for, I suppose. Or maybe I am just bonkers

Rob

Quote from: peshwarinaan on April 07, 2025, 02:34 AM
The sea bass looks especially fantastic, Rob.

Any chance of your recipe(s) please?

The sea bass is based (loosely) on this recipe:

https://www.viveksingh.co.uk/june-baked-whole-fish/

Modified for Asda's extremely stingy fresh fillet portions (190 g). Opted for black and timut pepper. I will add details/approx quantities later and for the other two.  I am way behind with everything. All this sunshine we are having. I am working on my tan

Rob

Laziza chicken tikka



Rob

Sirloin steak



I know It's not a curry. Just included for completeness and I am trying to increase my post count.

Rob

Pork loin steaks with a Basaar marinade













Very tasty.


Rob

No more chips for the time being Dave. Finally got around to reducing the carbs. The Sherpur Naga doner (with chips) were my last. Caution needed if you use Naga Gold. I added too much and afterwards thought, actually, it's not unlike the prep for a colonoscopy, but in a jar.

With have to drop the rice as well. I will miss this the most. Suppose I can have a little now and then, as a treat. Another occasional treat will be a Happy naan. I hate flour though, It's chalk on a black board for me. Dammed stuff goes all over the place too. Last bag I opened it so carefully. Next thing I am covered in flour from head to toe. I guess baking is not my thing.

Rob

Testing out a set of NOS Oneida 18/10 stainless fish knives and forks bought on eBay recently. Good cutlery is important for fine dining.  Show me your flatware

Smoked haddock






Cod






Sea bass






Rob

Sherpur mix naga doner kebab:

https://youtu.be/LhdLdbrO_V4?si=9KSa-nIxU5_FV2aa

With naan, rice (or chips). Decent portion. Pretty sure they didn't have this on the menu when I went last. I would have tried it. I used to like naga back then. Not so keen now. Anyway, I had a go at making one with Mr. Naga Gold. Very tasty, but went through me like a dose of salts.



Rob

Shazanz are still going, yay!



It's been done up since I was last there. Very nice.  I like the neon chilli sauce & mayonnaise sign inside. It says something else but can't make it out.

Rob

Dog chews, very apt

My local Iceland are doing 2 different doner meats now. I bought a bag of the Grill House brand. Is this the greaser? I can't remember. The other one they have was twice the price, so ignored it; not sure what it was called.

Thing is I won't want my doner to be like the real stuff. Real stuff as in typical bought in EF kebab shop fayre. Aren't they all made somewhere in Leicester? I believe some kebab shops make their own, but don't know any hereabouts.

The micro is fine for defrosting the kebab meat, sure.  Pan/wok gives the best results for me though. Sherpur style stir fry, ideally with a  homemade Manchurian sauce. The Asian hot & sweet sachets are a good compromise. G/G paste with lots of freshly ground pepper additions too. Let's not forget the all important trimmings either.

I posted a photo of a proper Shazanz sherpur doner on here once. Can't seem to find it.  Rolled in a naan. I recall someone commented on my post and said the cross section view of it looked like a Swiss Roll

Rob