Happy New Year everyone. I watched this just this morning. Makes me wonder if that adding a chicken to the base gravy is the missing link back to curry of old? No recipes I see do that and would seem possibly an easy cost saving to just not include? Well I know what I'm doing with my next batch.


Robbo

Agreed about the FDA here. They ban 'proper' haggis as it contains sheeps lungs but allow packagung of meat with carbon monoxide to keep it looking red. I think there are quite a number of things in food here that are banned elsewhere. Too old to worry now though but man would I love a real haggis this winter....

Robbo

Hey all, good to see the site back up.  Pics won't upload for me for some reason, even though the file size is less than 500k.  You'll just have to imagine the beautiful lamb kebabs from the Dishoom book and accompanying kali mirch potatoes courtesy of my newest YouTube addiction, chef Ranveer Brar.  Really like his cooking channel.  Pav Bhaji will be next - my favorite lunch in Mumbai.

Anyone have experience with the air fryer? I just got myself one, having seen a ton of recipes / uses. Bought a little rack with skewers to do kebabs, chicken tikka, pakora, etc. Chicago winter temperatures ( just 11 deg F this morning) don't favor my outdoor grill, so this gadget will keep me going.

Robbo

Your curry pics always look spot on. I made paneer from scratch last week - found some A2 milk at local supermarket. Turned out lovely and soft but when I made palak paneer with it, it was a bit on the soft side. I took pics but the upload thing wouldn't work again so you'll have to take my word for it.  Rik's vindaloo tomorrow methinks and hopefully the upload thing will work.

Robbo

..."and two dead pigeons in the water tank"
Classic Fawlty Towers....

Robbo

I made #3 of Rik's vindaloo last night. This experiment used stripped rotisserie chicken instead of raw and was nowhere near as good.  Still a decent curry though.
Next experiment marinating chicken in the vindaloo paste then cooking final dish.
This morning I made keema pav/ pau from the Dishoom book and with a Herculean show of restraint, didn't polish it off but stuck in fridge overnight to make keema puffs tomorrow.
Indian ground lamb pasties in puff pastry - delicious.
Pics to follow.

Robbo

Anaemic peas I can forgive. Chips with Indian curry though I cannot! 😂

Robbo

Third cook of this vindaloo. This time using chicken stripped from a rotisserie bird from Costco and threw in a couple of red chillies. Straight cook and eat. No resting.
Still fantastic.  Rested version cooked with raw chicken is better I think, but my search for vindaloo is over.


PS: tried to post pic using the same process as used for years, but won't show.

Robbo

Good catch Livo, forgot that. I'll definitely have a look next time I visit our enormous Indian supermarket.

Robbo

Hey Mick
This is the vindaloo paste.
https://youtu.be/E7wl9hbsH6Y?si=mcxP2XfRZvG5Mh6G

And this is the dish.
https://youtu.be/YLx_u3ZUL1s?si=K8ARMmj96_-oan7p

I didn't add the roast potatoes but at some point will try with boiled spuds just to see.
It's a great curry for me.

Robbo