Quote from: 976bar on August 30, 2011, 04:28 PM
Hi Jerry,

Made this last night and to be honest it didn't turn out as I would have expected. I think Mackerel is a too stronger flavoured fish for a curry it needs something more like Sea Bass or a firm white fleshed fish but not so pungent. Secondly, coconut cream was far too rich and made the sauce so thick I had to keep watering it down to get the consistency, so by this time a lot of flavour was lost from the fresh Masala that I had made too.

I took loads of pictures hoping this was a winner, but it needs re-working.

I think next time I will use a lighter flavoured fish, I will use coconut milk instead of cream and I may cook the onions before adding them to the Masala which was blended to a course paste in the blender with the garlic and ginger, before adding the ground spices.

I think this dish can be a winner but I do need to work on it first before I post it on here

I think you are right to go for a less strong tasting fish.  Nothing too fishy in taste, of a good meaty texture that takes on the flavour of curry without being overpowered.  I think the fish curry i had was made using cod or a fish closely related.  It  was very nice, lovely firm texture, a hint of fish flavour complimented by the addition of a mild tasting curry sause.  Hope this helps. Good luck in your search

Quote from: 976bar on August 28, 2011, 02:41 PM
Hi All,

I know this sounds extravagant but does Lobster come under the same category as Prawns? I love the big tiger prawns and I love lobster and I have some pretty good ideas for some recipes for them.....

Unfortunately, yes .  Lobster  and prawns pretty much the same mate.  Stick with the likes of mackerel, herrings, fresh tuna and cod.  The authentic curry i had was made with cod or a similar white fish.  Damn tasty but as i said not really my idea of indian, but nice nevertheless .

Hi 976.  I hope you were looking at Abdul's recipe with a view to using fish rather than prawns .  I am lead to believe that these tasty little critters, although they're from the sea are very high in cholesterol unlike proper fish.  As for recipes, i have only had authentic fish curries, whilst very tasty, not really my cup of tea.  Sorry i can't be of any more help 

Quote from: sweetedge on August 28, 2011, 09:33 AM
Hi CA, just wanted to say thank you so much - we tried this recipe last night and wow it was amazing!!  This is the 3rd recipe of yours we have tried and they have all been gorgeous so thank you very much  ;D ;D ;D xx

He does make a damn fine curry, as do many others on here, past and present contributors.  Did you make it exactly to CA's spec using his gravy, spice mix etc?  And we do love a picture of the finished dish on here too ;D

 ;D  Of course you are pulling my leg Ramirez  ;D.

OMG - i was aghast when i read this thread  https://curry-recipes.co.uk/curry/index.php?topic=6079.msg60476;topicseen#msg60476
And now i've just read this recipe https://curry-recipes.co.uk/curry/index.php?topic=6060.msg60491;topicseen#msg60491.

More cheddar cheese goings on .  Does this threaten the all the great BIR recipes as we have come to know and love them? ;D

Quote from: 976bar on August 27, 2011, 05:23 PM
Ingredients
2 tbsp of golden syrup plus extra for serving
115g plain flour, sifted
1 ? tsp baking powder
2 large eggs
115g brown sugar
75g margarine
25g unsalted butter
1 tbsp brandy
Any Indian sauce of your liking to serve with

Method
Generously butter a 900ml pudding basin. Place the buttered pudding basin into the fridge for 5 minutes to firm up.

Once cooled, remove from fridge and add golden syrup to the base of the basin.
In a large bowl, place the flour, baking powder, eggs, brown sugar, margarine, unsalted butter and brandy and mix together thoroughly.

Spoon the flour mixture into the basin over the golden syrup
Take a large piece of tin foil, fold it in half and grease one side thoroughly.

Cover the pudding with the greased tin foil, pleating the foil a few times to allow room for the pudding?s expansion.

Fasten the foil to the rim of the pudding basin with string.

Place the covered pudding basin in a large steamer.

Steam over a medium heat for 1 hour 30 minutes. Make sure that the steamer does not boil dry, topping up with boiling water as needed.

Once the pudding is risen and cooked, turn it out from the pudding basin.

Serve with Tikka Masala/Korma/Madras/Vindaloo/Phal/Dhansak or any sauce you care for.

This is a desert very sought after in Chewy Tikka?s region!! Goes very well with Chicken Tikka and melted Cheddar Cheese!!

LOL, Just playing with you Chewy, I hope you do see the joke?..

And yes, I will try your dish even though it seems very strange to me?  ;D

And there was me thinking that everybody had just lost their head .
I now see the funny side of it.  I didn't at first.  As for chicken tikka with rubber (oops sorry, cheese) over it !!!! i can remember when i ordered a saag paneer in a BIR.  Guess what???  Up came a saag curry wth cheddar sprinkled and melted over the top :-X :-X.  Come on guys.  Please let's get back on topic ;D

O M G.   How close was that?    I agree with all comments made here.  This site is the most authoritative on BIR cooking on the web  This has been made possible by the contribution of many members past and present over the years.  To not protect this knowledge base would be absolutely criminal.  I cannot begin to describe my feelings when i saw that "account suspended" screen.  I think all who have spent some time here are more than willing to contribute to ensure the site continues.  Yes, lets circulate our e-mail addresses just as a safeguard.  I am more than happy to entrust my e-mail address to an established member of this site. And am happy to be involved in whatever it takes to ensure this site continues for many years to come.

Welcome back and God bless CRO.  Long may you continue

This is just about as near as you can get to the font of all knowledge on BIR cooking POG.   Keep us updated on your successes.  Enjoy what CRO has to offer and welcome on board .

Quote from: gazman1976 on August 23, 2011, 11:35 PM
believe me curryhell it is - i have been eating curries from Glasgow for 25 yrs - its the real deal - follow the recipe exactly - u wont be dissapointed my friend

Can't get much of a better recommendation than that.  I look forward to sampling proper Glasgow pakora sauce  Gazman

Quote from: gazman1976 on August 23, 2011, 09:26 PM
Hi Curryhell try the below recipe for spicy onions - real deal and very easy to make

https://curry-recipes.co.uk/curry/index.php?topic=3897.msg35306#msg35306

If you tell me this is the real deal for Glashow spicy onions Gazman i'll give it a go  I have some friends from Glasgow who rave about their spicy onions!! Let them be the judges