looks very tasty.  On my to do list

regards

barry

Hi All

After burns night, I thought I would make a haggis, neeps and tatties bhuna (with mutton) for a bit of an experiment.  The resulting curry was actually very nice.  I was unsure how the neeps would go in a curry but were actually very nice.

I Made this as well as a chasni and Madras with the Glasgow base.  They all turned out very decent curries but with an unusual aftertaste.  I am unsure what is causing this.

I do think the glasgow base has potential but feel that extra spice has to be added so I will be doing some base head to heads in the forseeable future.



Anyway, here are pics of the curries.

regards

Barry

Only on this site can a curry video with a term that is commonly used be accused of being rascist :. Unbelievable.

Barry

Hi

I am going to have a go at making this today.  what dip recipe did you do with it??

regards

Barry

What a pair of top blokes!!

Regards

Barry

1. Mixed Meat Platter (kebab and Tikka)
2. Chicken Chaat poori
3. Meat Samosa

barry

I love ginger so i have a 50:50 ratio. 

I fry it off at the start, as the oil is the flavour carrier.  if you dont fry it or cook it enough it can taste a bit too raw imho

Barry

http://www.theasiancookshop.co.uk/sugar-coated-sweet-fennel-seeds-100g-vat-inc-1576-p.asp

I would publish your findings on here as i dont think you will make much from it and without the help of real bir videos (which could have been sold as a restaurant secret as they are actual restaurant recipes but were shared for free), as well as the zaal experience, a lot of us would be stuck making the same stuff with no idea where to go next.

Just my thoughts

Barry

That looks the business!!

I am going to attempt haggis, neeps and tatties bhuna tonight   It could be wonderful or a disaster.  I will post pics and verdict!!

Regards

Barry