Hi Guys

Just wondered what your preferences are?

Ed

Hu Guys

It always seems a shame tobin the juice after grilling tikka in the oven, what do you guys do with it??

Ed

Hi

I like Dips recipes, especially the sheesh and his bombay potatoes, is he still about? Whats is his background etc, just curious

Ed

Well I'm sorry the technique may be OK but its a blinking mess! I thought I was messy!!



Ed

Hi

What was the % of tamarind in the paste that Blade suggested? This new jar I believe has 8% tamarind.

Might have to revert to Mickdabass tikka recipe with no pastes?! Which is great by the way!!

Ed

Hi Guys

I usually cook my curries with fresh chicken straight in at the start and have always thought that the results were great! I am now going to cook 3 curries for 30 people over the Bank Holiday,..... Korma, CTM and Madras so the pre cooked scenario is looming. I just wanted to know what the consensus was regarding what the quality is like etc. Some say it can go tough, some say if you cook it on a simmer for quite a long time 30-40 minutes, it actually softens up and absorbs the flavour of the pre cooking liquor.

I'm in a quandry?!?! I am happy to do either way I just want the best taste.

Ed

Hi Haldi

I actually don't pre cook my chicken, i'm in no rush, so i do it a la CA style, that is put it in at the start and seal it straight away and then in with the recipe in the sequence according to the post. The chicken is then freshly done and still nice and moist.

Ed

Hi Madrasandy.....well it tried this recipe to spec this weekend and I must say it may well now be my "goto" madras!

It was superb, I think the combination of the methi, worcestershire, minced onion and chillies and all the various powders made the difference. My previous favourites are/were CT's and CA's so to say this may top those is praise indeed. I am making 3 curries for the pub for my wifes birthday shindig over the bank holiday, korma, CTM and now THIS!!

Well done Sir!!!!

Hopefully I will post some piccies soon!

Hi

Looks great, I have flat skewers and still somtimes struggle.......so the last time i did it i used Dips method of rolling them in foil and putting them in the oven. Very simple and no falling off issues, they stay really moist and you can if you wish take them out of the foil and grill for a slightly crispy outside if you wish.

Here's his link
https://curry-recipes.co.uk/curry/index.php/topic,4452.0.html

They look great!

A bit similar to my puris shown here next to some aubergine fritters. CBMs recipes



I probably had them in the fryer for a few secs too long (was my 1st try) but very simple and deelish to mop up a lovely madras sauce!!

Ed