Sverige,

Your chips like fine to me. Which potatoes did you use, I only use Maris Pipers for chips.

London.

Quote from: Naga on January 14, 2015, 05:33 PM


Perhaps Chewy will share his take on a Balti? It's bound to be a good 'un.

+1

Quote from: LiamThompson on January 13, 2015, 11:20 AM
Chewy do you have a "recipe" or method posted anywhere on here on how to cook your restaurant style chips?

You just need a crinkle cutter and then cook the chips in the normal way.

Looks very tasty Chewy, I love meatballs, so meatball curry is right up my street.

London.

Hi Hari,

To be honest you base sauce looks more like a pasta sauce, most base sauces on here use a lot more onions and are blended to a soup like consistency. Having said that I made your keema which was very nice and last night we had peoples round and your spiced tomato chutney was enjoyed by everyone.

Regards,
London.

I've made her keema which was good and have 5 jars or her spiced tomato chutney on the side to be sampled.

London.

All looks very nice, I really should try my hand at making Naan breads soon.

Nick,

Thanks for your reply, what you discribe is pretty much how I thought the recipe would be. Shatkora must be very strong tasting as you only use a dessert spoonful. I'm lucky as I can get it fresh from a local asian supermarket.

London.

I had a Chicken Shatkora for a change from Dhansak tonight and would like a recipe for it, I'm guessing that it's just a basic BIR curry but with Shatkora in it but not sure if anything else is put is to balance the sourness or how much Shatkora to use, also do they use fresh or frozen any help would to great. I've seen Adey's recipe but it seem to be a bit OTT with far to many ingredients.

Thanks in advance,
London

Indians call mutton goat so you may have bought mutton, Curry goat is a carribean dish, if you want a recipe for curry goat try a site like cook like a jamaican. Hope this helps.

London.