Hi MA, thanks for that I'll probably use 1/2 a medium clove then?

Ed

Hi Jb

I usually make a base with about 750 grams of onions due to space, so if I scale it down to that volume do I really only use a 1/4 of a clove of garlic for the tarka?

Cheers Ed

Hi DB, they cost

Had a chance to nip through Manchester the other day for work, so I stocked up on Laziza pastes and this time they had Pasco's in as well at 99p per jar so I got a couple of tikka and tandoori jars to try.

Then i decided to have a bite to eat and nipped into Atlas Shawarma's. Never had a Shawarma before so I thought I'd hive it a go. It was great, fresh chicken kebab meat served on a flat fluffy naan with lettuce onion, tomatoes, pickle, hummus, yoghurt and runny tzatsiki (I think) and then some sour Mango sauce.

Very nice indeed, the sour Mango really made the difference.

Pics below

Its a direct lift from that website

http://www.youngisthan.in/food/recipe-of-the-day-pineapple-and-cheese-sandwich-/1939

So DO

You can defrost raw chicken, cook and then re freeze, then defrost, cook and eat?

Ed

Not had a saucy curry for a while, I've been mainly chomping on tikka and bombay potatoes.

So, when discovering a portion of base in the freezer, I thought I'd knock up a quick CT's madras. As usual it came out great, even better than last time!

I left it alone a little longer than usual to get the nice caramelized bits around the edge of the pan, that combined with freshly chopped G and G and Kashmiri chilli powder made an amazing curry!

Thanks CT

Hi Bob

Lookd deelish, tikka one of my faves, I usually have it with Bombay pots and sizzling onions. What the magical cardo,mace GM you refer to?

Ed

I'm also interested in the how the tikka one fares, i have the tandoori and the Botti, both v v nice!!!

Ed

Hi SS

I thought a traditional portuguese influenced vindaloo was made with wine and garlic, rather than the more modern interpretation of vinegar and potato, I suppose the wine would be less acidic than vinegar

Ed