Hi All, Rob, are you takin the pith?!! 

Ye i meant rind/zest sorry long day!  ;D

The only substitute I would ever consider would be Grapefruit peeps, if you cant get the real Shatkora.

This really is a truly delicious dish, the hotness compliments the sour really well. If this dish is too mild then it honestly isn't as nice as all you get is an over the top sour taste

I HAVE POSTED THIS UNDER RECIPE REQUESTS ALSO. NOT SURE IF THATS RIGHT BUT I'M SURE ONE OF YOU GOOD CITIZENS CAN ADVISE ME

I know this is an old thread, but i've only recently joined. We have this on our curried away menu, a hot and sour dish which is delicious and works well with any meat or even fish!

INGREDIENTS:

BASE GRAVY
1 CHEFS SPOON SEASONED OIL
4 GARLIC CLOVES SLICED
1 TSP FRESH ROOT GINGER PEELED AND CUT INTO FINE STRIPS
1 CHEFS SPOON TOMATO PASTE
1 TSP CUMIN SEEDS (BLACK!)
1/2 CHEFS SPOON MIX POWDER
2 TSP CHILLI POWDER
PINCH METHI
PINCH OF SALT
3 FRESH GREEN CHILLIES CUT IN HALF LONG WAYS (JHALFREZI STYLE)
1/4 GREEN AND RED PEPPER ROUGHLY CHOPPED
1/2 CHEFS SPOON ROUGHLY CHOPPED ONION
1 SPRING ONION CHOPPED
1/4 FRESH SHATKORA (SKIN REMOVED AND CUT INTO PIECES)
1 TSP SHATKORA PEEL/ZEST, FINELY GRATED
2 TSP FRESH LIME JUICE
PRE COOKED MEAT OF CHOICE
1 DASH WORCESTSHIRE SAUCE ( is that spelled right?!!! lol )
3 PIECES OF FRESH TOMATO
1 TSP MR.NAGA PICKLE
1 TSP CHAT MASALA POWDER
1 TBLSP PURE BUTTER GHEE
FRESH CORIANDER

METHOD:

PRE HEAT YOUR CURRY PAN. NOW ADD THE OIL AND HALF THE GHEE, ADD THE GARLIC AND GINGER AND COOK SLIGHTLY. JUST COLOUR THE GARLIC, DO NOT BURN IT!!
NOW ADD THE CUMIN SEEDS AND FRY OFF FOR 30 SECONDS.
NOW ADD THE MIX POWDER, SALT, METHI AND CHILLI POWDER AND COOK OUT THE SPICES.
NOW ADD THE TOMATO PASTE AND COOK OUT.
NOW ADD THE GREEN CHIILI, ONIONS, PEPPERS,SPRING ONION AND SHATKORA PIECES.
NOW ADD MEAT OR FISH AND COOK ON MED HEAT FOR 2-3 MINS.
NOW ADD THE SHATKORA PITH, WORCESTSHIRE SAUCE AND LIME JUICE.
COOK FOR A FURTHER 2 MINS.
NOW ADD 150ML-200ML BASE GRAVY
NOW ADD THE MR.NAGA, TOMATO PIECES AND FRESH CORIANDER.
REDUCE THE HEAT TO SIMMER UNTIL OIL RISES.
JUST BEFORE SERVING, ADD THE REST OF THE GHEE AND A PINCH OF CHAT MASSALA.
COOK FOR A FURTHER MINUTE.
ADD MORE CORIANDER IF DESIRED AND SERVE ON A WARM PLATE.
GARNISH WITH A LIME TWIST, CHOPPED SPRING ONION AND A DUSTING OF EITHER CHAT OR GARAM MASSALA.

IF YOU PREFER A SAUCIER CURRY, ADD MORE BASE AT LAST STAGES

(PLEASE ENSURE ANY MEAT OR FISH IS PIPING HOT BEFORE SERVING!!)

DONE! ENJOY

  I know this is an old thread, but i've only recently joined. We have this on our curried away menu, a hot and sour dish which is delicious and works well with any meat or even fish!

INGREDIENTS:

BASE GRAVY
1 CHEFS SPOON SEASONED OIL
4 GARLIC CLOVES SLICED
1 TSP FRESH ROOT GINGER PEELED AND CUT INTO FINE STRIPS
1 CHEFS SPOON TOMATO PASTE
1 TSP CUMIN SEEDS (BLACK!)
1/2 CHEFS SPOON MIX POWDER
2 TSP CHILLI POWDER
PINCH METHI
PINCH OF SALT
3 FRESH GREEN CHILLIES CUT IN HALF LONG WAYS (JHALFREZI STYLE)
1/4 GREEN AND RED PEPPER ROUGHLY CHOPPED
1/2 CHEFS SPOON ROUGHLY CHOPPED ONION
1 SPRING ONION CHOPPED
1/4 FRESH SHATKORA (SKIN REMOVED AND CUT INTO PIECES)
1 TSP SHATKORA PITH FINELY GRATED
2 TSP FRESH LIME JUICE
PRE COOKED MEAT OF CHOICE
1 DASH WORCESTSHIRE SAUCE ( is that spelled right?!!! lol )
3 PIECES OF FRESH TOMATO
1 TSP MR.NAGA PICKLE
1 TSP CHAT MASALA POWDER
1 TBLSP PURE BUTTER GHEE
FRESH CORIANDER

METHOD:

PRE HEAT YOUR CURRY PAN. NOW ADD THE OIL AND HALF THE GHEE, ADD THE GARLIC AND GINGER AND COOK SLIGHTLY. JUST COLOUR THE GARLIC, DO NOT BURN IT!!
NOW ADD THE CUMIN SEEDS AND FRY OFF FOR 30 SECONDS.
NOW ADD THE MIX POWDER, SALT, METHI AND CHILLI POWDER AND COOK OUT THE SPICES.
NOW ADD THE TOMATO PASTE AND COOK OUT.
NOW ADD THE GREEN CHIILI, ONIONS, PEPPERS,SPRING ONION AND SHATKORA PIECES.
NOW ADD MEAT OR FISH AND COOK ON MED HEAT FOR 2-3 MINS.
NOW ADD THE SHATKORA PITH, WORCESTSHIRE SAUCE AND LIME JUICE.
COOK FOR A FURTHER 2 MINS.
NOW ADD 150ML-200ML BASE GRAVY
NOW ADD THE MR.NAGA, TOMATO PIECES AND FRESH CORIANDER.
REDUCE THE HEAT TO SIMMER UNTIL OIL RISES.
JUST BEFORE SERVING, ADD THE REST OF THE GHEE AND A PINCH OF CHAT MASSALA.
COOK FOR A FURTHER MINUTE.
ADD MORE CORIANDER IF DESIRED AND SERVE ON A WARM PLATE.
GARNISH WITH A LIME TWIST, CHOPPED SPRING ONION A LIME TWIST AND A DUSTING OF EITHER CHAT OR GARAM MASSALA.

IF YOU PREFER A SAUCIER CURRY, ADD MORE BASE AT LAST STAGES

(PLEASE ENSURE ANY MEAT OR FISH IS PIPING HOT BEFORE SERVING!!)

DONE! ENJOY

Hi Curry fans.For those of you who may be interested, i have just finished a batch of my new base. This is derived from the Bangladeshi and Pakistani bases, plus my own additions. I have now used this base on numerous occasions for private functions, and home cooking. We always have a pot of this on the go, alongside our std base sauce and use it as i see fit when creating new and exciting dishes. Leave your comments here and if enough are interested i will endeavour to post the recipe at the weekend. It is an amazing base, i must say, my best creation to date imho. Happy currying
ADEY.

Ty Ivan. I am currently working on bringing some mouth watering starter/side recipes to this forum for you all to share. I will include The Curried Away Tandoori chicken within this project. Glad you enjouyed the book, best wishes, Adey.

Hi Phil, Long story mate but this should help a little

https://www.youtube.com/watch?v=c7ECknztiVk

Any further questions just shoot

Rob, fire me a list of things you want and when i get time i'll drop a few recipes n ideas on here, i've got hundreds!!! lol

Dont burn the spices when making the seasoned oil buddy

Hi Rob, Soooooo bitchy on here isn't it? lol. It doesn't phase me people i will just ignore childish comments and concentrate on those who appreciate my input  :-X

Just to clear something up! Curried Away is in the process of moving to our new premises which incorporates a 60 seater restaurant, which is why some of the filming was done at one of my other premises  ;D

ok so, The mix powder I personally always use and the one that is used in my videos and at Curried Away is as follows:

Haldi / ( Turmeric)  1  1/2 parts
Jeera / ( Cumin )    1 part
Dhania / Coriander  1 part
Paprika                  1/2 part
Mild madras curry powder ( Rajah or East End ) 1 1/2 parts
Fresh ground garam masala   1/8 part


As for Julians videos, when filming at curried away or with me we used the above which gave great results, although i believe Julian personally favours the Bassar type when cooking at curry2go. Why not try both and see which of these you prefer or of course you can try your own mix
Feel free to drop me a line anytime:
adeypayne@live.com

https://www.youtube.com/watch?v=LYCatgN3Vqk


AN INSIGHT INTO THE NEW EBOOK, AND AN INTERVIEW WITH MYSELF ABOUT THE NEW CURRY COOKING COURSES AVAILABLE IF ANYBODY IS INTERESTED

Hi, we make a pre prepared Korma sauce at the restaurant. Contents are in the e.book.

https://www.youtube.com/watch?v=LYCatgN3Vqk

However as there are no spices as such, it should be fairly easy to do that quantity in a big pan by taste alone. I would NEVER recommend doing this with spiced dishes though. Hope this helps.......

Hi, by all means use thigh, i do if i am cooking at home , much more flavour. We only use breast in the restaurant because of customers preference, however we do use all other parts of the chicken for staff curries and some on the bone authentic Punjabi and Bangladeshi dishes. Hope this helps