Standard sort of spread when the family are around for a curry night.
A meat, chicken, prawn, rice, lentil and a couple of vegetable dishes.

Any leftovers the kids take home, nothing goes to waste.

Quote from: Ghoulie on May 14, 2017, 03:36 PM
Had a really arrogant response from the sanctimonious owner to my Tripadvisor appraisal.  On reading the other 'poor' reviews - seems this is his stock in trade approach to criticism.  One Asian complainer hit it bang on when he described the restaurant as only for those who have no idea how Indian food should taste.

I read his response on trip advisor and it was as you describe. The problem is people who don't know any better continue to eat the tripe served up in places like this and then give it rave reviews. Me and Mrs T have all but given up on the BIR these days, maybe use them a couple of times a year. If we do eat out it is at places like the Cinnamon Kitchen where the quality (and cost) is usually very high but even so, good as that food is, it is still a million miles from the decent BIR's I frequented back in the 70's and 80's.

Brilliant!

My kids think I'm weird for using anchovies in most of my non-curry cooking to add a deep flavour. I melt the anchovies in the cold oil as it warms up before browning onions or the mirepoix. I'm sure that I got this idea from an Italian cook book years ago.

My favourite Ragu is the Giorgio Locatelli version from his "Made in Italy" cookbook. I always add anchovies, powdered porcini and beef stock or bone broth to embellish the original recipe. The resultant flavour is banging.

T63

Quote from: Garp on April 10, 2017, 06:58 PM
In fact it's that intense lamb flavour that I get in the restaurants (in the sauce) but I'm convinced they use bought in stock. I've never found any stock cubes that have that intensity of flavour though.

We keep all our bones, cooked or otherwise, and when we have enough they go in the slow cooker to make bone broth which we use in place of stock or water in almost everything.

It is supposed to be very healthy, so much so that a number of selected Prets in the City of London are selling it by the (very small) cup!

T63

This is the project for this weekend. Looks like a lovely rich curry with the yogurt based sauce. The vinegar will help to break down the fat in the duck but I'm in two minds to leave it out as I am unsure what it will do to the yogurt.

Classic Duck Curry with Coriander and Cardamom
(adapted from Madhur Jaffey in Climbing the Mango Trees)
To serve 4
Ingredients:
4-inch piece of fresh ginger, peeled and chopped
6 large cloves garlic, peeled and chopped
4 tablespoons whole coriander seeds
2 teaspoons whole cumin seeds
1 teaspoon cardamom seeds (see note)
1/2 teaspoon whole cloves
2-inch stick cinnamon, crushed
1 teaspoon Kashmiri red-chili powder (or 3/4 teaspoon cayenne pepper)
1/2 teaspoon ground turmeric
2 tablespoons red wine vinegar
4 tablespoons olive or peanut oil
6-pound duck (see below)
2 medium onions, peeled and finely chopped
8 tablespoons plain yogurt
1-3/4 teaspoons salt, or to taste

Method:
1. Cut the duck into 8 pieces: 2 drumsticks, 2 thighs, and 4 breast quarters. Reserve the wings (discard the tips), back, sternum and gizzard for the sauce, if desired. Remove all the fat and skin that hangs from the sides or ends of the duck, leaving only the skin that sits on top of the meat.
2. Put the ginger, garlic and 1/4 cup water into a blender. Blend thoroughly until you have a smooth paste. Set aside.
3. Combine the coriander, cumin and cardamom seeds, cloves and cinnamon in a clean coffee or spice grinder. Grind as finely as possible. Empty the spice mixture into a small bowl. Add the red-chili powder, turmeric, vinegar and about 3 tablespoons of water to make a thick, dryish paste. (The paste may be very liquid at first, but it will thicken after a few minutes.)
4. Pour the oil into a large saut

That strange compulsion to cook has descended and I feel drawn to making a duck curry this weekend. When do these compulsions come from?

Anyhow, I like the look of the Madhur Jeffrey Classic Duck Curry with coriander and cardamom. It looks very rich with a yoghurt based sauce not dissimilar from her Rogan Josh recipe. I'm sure it will induce a post-prandial nap.

I will post the recipe in the trad section.

T63

Quote from: Peripatetic Phil on March 16, 2017, 04:27 PM
If I have, it would have been around 40 years ago, and I am afraid that my memory does not extend that far back ...
** Phil.

My kids tell me I have a  forgetory as I can't remember much of anything anymore

Quote from: Garp on May 14, 2017, 11:08 PM
I was just messing around on you tube, Phil. The filling was Persian apparently, but I used a pastry recipe from a Russian contributor.

From what I've gathered, the original peroshki was a Russian dish but with cabbage.- different from pierogi.

Back in early 97 I moved from Moscow to a construction site in Siberia. We had not been running long when the local Babushkas started hanging round the gates selling various versions of the Peroshki. Theirs was more like a stuffed dumpling than a pasty but they were damn good when hot, fresh and it was minus 40 outside.
T63

It is a smorgasbord of Indian delicacies, a bit like a sampler, a little meat, a little chicken, some veg, some rice, maybe a little tikka and a kebab. Each restaurant has their own take on it.
Try them all and enjoy!

T63