Cheers fi5h

Cheers Ray

I'll be cooking your sheek kebabs soon, my bad. Everyone says they are better than BIR ones so it might spur me to try to be more experimental. I stick with the usual starters, butter chicken (gone great now with the CA base), chicken naga (with a base from "another site") and my naans and starters. It's impossible to find decent curry in Tasmania so I've transported it.

(typos are down to having to use a laptop not my old, decrepit pc)

Good on you Ray

Razor

I've got into a rut. I know how to cook food that tastes exactly like my old restaurant. So I don't really experiment that much. I know, from reading on here that your chicken tikka etc is the canine tesiculata so I will give it a go one day, I just fall into a pattern of cooking the same foods on curry days. I will give your chicken tikka a go when the weather warms up here, Manc recipes, scouser background and Tassie winters really interfers with the pallette! (Joking, I'll have a crack at your recipes once I can get the barbie out).

Bah! Forgot to add the obligatory cheap curry powder to the onion bhaji recipe. It goes into the flour etc before the water goes in.

The problem is that I cook from sight and never measure anything.

The chicken tikka is simply chicken breast cut into chunks and placed in a mixing bowl, add a bit of tandoori paste, a generous squeeze of lemon juice about a tsp of salt, a bit of mix powder and a few drops of red food colouring. Stir together and marinate for an hour. Cook under a hot grill (lamb tikka is the same).

Sheek kebabs. Place a pack of minced lamb in a mixing bowl, put in cheap curry powder, I reckon I use at least a tbspn for a 500g pack of lamb, squeeze of lemon, tspn salt, red food colouring again and a palmful of chopped coriander. Then don a pair of rubber gloves (or your hands will be red for days) and mash it all together for a few minutes. Form into sausage shapes (one 500g pack makes 8 kebabs) and then place under a hot grill.


Onion Bhajis. Finely chop 3 medium onions and  place to one side. In a mixing bowl add plain flour, salt, chopped coriander, cumin seed, and enough water to make a stiff batter. Mix it up and then chuck in the onions, leave it to stand for ten minutes or so (the juice from the onions sometimes makes the batter too runny so you'll need to check it and add more flour. roll them into little balls and fry them at 160 celsius in a deep fat fryer till golden brown.

For the spiced onions take one onion and finely chop it, fry in a tablespoon of oil until soft, now add in a teaspoon of turmeric and gently for another couple of minutes until the onions anre starting to brown.

Hope this helps. I think I may need to measure things next time I make something (but I get too excited!).

Cheers, it was! ;D

The onios are supposed to go on the bottom of the tray but I forgot and put the kebab in first. They are onions, sliced and fried in turmeric and oil until soft, I've always had them with BIR kebabs (when I have mates round I do them on a sizzle platter).

No, they are my own recipes, after years of painstaking experiments. I usually do an onion chutney and mint raita with it.

Cheers Ramirez

Made me favourite mixed kebab today, I didn't have any lamb for lamb tikka so I made extra sheeks.

I second Axe's statement.

This was the canine testiculata. It's adaptable and you can make loads of different curries from it. I use the dipuraja precooked chicken with it and it's spot on. Just make sure the curry stays long enough on the hob for the oil to seperate.

Whoops, forgot the 1 1/2 tspns of sugar that goes in after the first ladle of base. :