Hi Haldi

I haven't tried the recipes yet, as there are some ingredients I need to get for the curry base and garam masala for the spice mix. But I'll be making the base in a 4-5 litre pot too, so can I ask you the rough amounts you used for the spice water in terms of the size of the pieces of cassia bark and the amount, and the amount of water you boiled the whole spices in?

Thanks
Ian
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Quote from: George on February 18, 2012, 12:50 AM
Back cMarch 2011 ChrisG said: "Once the flames die down the garlic tarka is added to the dish, stirred in along with fresh coriander and it's finished." Well, the video now suggests the Chicken Roshney wasn't quite finished - something else was sneaked in afterwards!

I thought it was quite clear that it is just chopped coriander in the video. Az says: "tomato", reaches behind, and puts some tomato in Chris's pan. Then he reaches behind again, says: "coriander", and sprinkles some first into Chris's pan, then into one of the pans resting off the stove off-camera, and finally into the pan resting on the low light nearest the camera in vision.

It looks to me like he'd put enough into Chris's pan and was just distributing what was left in his fingers into the other two pans, rather than chuck it.

Have a listen and see what you think. 

Wonderful Saag Bhaji videos, guys, and between both of them I think I've got enough info to try it out for myself. Thank you again.

Quote from: curryhell on February 13, 2012, 12:27 PM
Yes, very simple.  A medium sized onion finely chopped, 5 chillis roughly diced (right up my street) tsp salt 1 1/2 to 2 tsps of tumeric all fried in a chef's spoon of veg ghee and then in with the fresh spinach. Cook till wilted down and then cook some more . No mix powder and no gravy - simples ;D

So I take it from the vids that's 5 garlic cloves roughly diced, CH?! ;D My eyes popped out of my head when I saw your original post! Saag Phall, maybe ...  ;D

Looks great. Did it achieve the dryness you were after?

Ian
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(edit) - sorted now.

This is all beyond brilliant.  Thanks for posting this video up so quickly, Natterjak.

How great were Az and the other guys, measuring stuff out for you when you asked and offering to time the base while explaining that they usually do it by eye? I take it it's Az in the lilac shirt. What a good teacher he seems to be, from this short clip alone. I particularly like the way he encouraged you all to take part. I had to smile at the bombardment of questions you were all lobbing at him. I'd have been exactly the same.  ;D It's great to see that the other chefs were chipping in with answers too.

It's so good of you guys to be sharing this with us on the forum. I'm really looking forward to the rest of the footage and notes, whenever you manage to post them.

Many thanks, guys.

Quote from: curryhell on February 11, 2012, 01:22 PM
Would be interesting to hear others results who adopt this approach.

I'll definitely give it a go in a couple of weeks when I've finished munching my way through Blade's tikka. 

Great informative post and pictures, CH.

I revisited Blade's tikka last night, replacing the water with 3 tbs yoghurt. Do you add yoghurt to Blade's recipe as some people have, or do you stick with the water? I've tried it both ways and it's great whichever.

I'm very interested in Dip's recipe using a milk and yoghurt mix, if it knocks the edge off the sharpness. I found it a bit overpowering for my tastes when I tried it to spec, too. Can you remember the rough ratio of the milk/yoghurt mix you used?

Cheers
Ian
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Great - thanks.

Hi Chewy

I'd like to give this a go soon. With the pre-cooked lentils, are they just plain cooked as per the packet instructions?

Cheers
Ian
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A friend of mine likes Prawn Pathia and I've had some of hers when we've had a takeaway curry together. I liked it, as a change from my usual Vindaloo, though hers was quite sweet. I was thinking of trying to make it. I'd like to cook some different curries for my friends who aren't quite so keen on chilli heat as me. I like the look of this recipe.

I remember it tasting a bit like Dhansak, which is another on my 'to do' list.

It'd be nice to read what you think of this, Whandsy, if you do decide to make it.