Either, It's nice warm with Gougon's, but is equally nice cold with Pakora's

Thanks Frank

I very rarely get a look in where Sky is concerned so also missed this. Can it be viewed via the web?

As I said, it's not my recipe, so made it as is. But when I make a Red Pepper and Tomato soup at the Uni, I always bake the peppers until blackened and then peel.

I will also give this a go with the Puree when I get some time to myself again, but thanks for the contribution
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No problem Bob.
Sorry, i shoud've said over a flame which adds the smokiness as well as the roasted flavour.

Frank. 
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You've now also switched on my grey matter which doesn't happen that often, lol, and am now thinking of roasting these on the BBQ with charcoal

I'll give that a try

Quote from: Stephen Lindsay on November 04, 2012, 05:19 PM
Took a selection of curries through to my mate's and he provided the alcohol - seemed like a good trade. Curries and alcohol went down well!



Clockwise from bottom left

Prawn Pathia
Mushroom Bhaji
Brinjal Bhaji (recipe by curryhell)
Chicken Madras
Chicken Punjabi Masala
Garlic Chill Chicken (recipe by unclebuck)
Chicken Tikka Chasni
Bombay Potatoes (recipe by Dipuraja)

Nice spread Stephen, a good trade off if you ask me

I am so curried out by the weekends from the Uni, that my kids are beginning to start protesting at home,they haven't had curry for weeks, so am feeling a little guilty now.

I guess I will have to do something for them this weekend before they start to revolt!!  ;D

Quote from: DalPuri on November 05, 2012, 06:09 PM
Have you tried blackening the skins and peeling first Bob?
It makes such a difference as it does with aubergines too.

As I said, it's not my recipe, so made it as is. But when I make a Red Pepper and Tomato soup at the Uni, I always bake the peppers until blackened and then peel.

I will also give this a go with the Puree when I get some time to myself again, but thanks for the contribution

I was not sure where to post this recipe as it is not traditional Indian and is certainly not BIR.

But this recipe (not mine) is a wonderful rich roasted red pepper puree which goes well with pakora's, samosa's chicken tikka gougons etc etc and I thought I would share it with you.

Laced with spices, this is warm, sweet and zingy. Make more than you need, as it is addictive and keeps well in the fridge.
4 red peppers
15 small tomatoes
1tsp dried mint
4 cloves of garlic, peeled
1 bunch of coriander
1 red chilli, whole
40ml/2fl oz extra-virgin olive oil
2tbsp red wine vinegar
A good pinch of salt
For the spice mix
1tsp cumin seeds
1tsp fennel seeds
1tsp coriander seeds
3 cardamom pods
Start with the spice mix. Toast the spices in a pan on a low heat until the seeds pop. Remove and grind in a pestle and mortar or spice grinder.
Now preheat the oven to 200C/400F/ Gas6. Quarter the peppers and remove the seeds and pith. Place in a baking tray along with the tomatoes, mint, garlic, coriander, chilli, vinegar and oil. Season with salt and scatter over the spice mix.
Cover tightly with foil and place on the middle shelf of the oven. Cook for 35-40 minutes or until the peppers are soft. Remove and take off the foil. Allow to cool slightly then scoop the whole lot into a food processor and blend until smooth. It will more than likely need a further pinch of salt to bring out the flavour.

Many years ago, I used to contract for a company based in Scunthorpe, "Westinghouse" an American Company which is huge or used to be. I always remember the huge Steel works there, does it still exist?

Welcome to the Forum Boycey, there is everything you could ever wish for in terms of BIR curry and more here...

Wherabouts are you from?