What exactly is it that you have eaten. CK ?   Is it a traditional Indian goat curry, or something else ?
** Phil.
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I've had goat rogan josh, vindaloo, jalfriezi and many others, many times across the width and breadth of India.  I've eaten less known dishes including mutton Hydrabadi, mutton Chilli Fry and many others which I can't remember off the top of my head.  I always keep the menus from the restaurants and tick off what I've had.  Will find them up and let you know what they are.  You would have never heard of most of them.

I have eaten this many times all over India, they almost always used goat meat, on the bone and marinated over night.  The real thing is excellent albeit more bone than meat most of the time.

Quote from: Axe on May 10, 2013, 11:06 PM

Quote from: haldi on May 10, 2013, 07:03 PM
It reminds me of all the trouble over bombay duck

Aha, it's not duck its Dak and refers to the mail train in which the fish was transported. Contrary to belief, it is not a banned substance in the UK.

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Bombay duck was banned in 1997 by the EU but revoked due to campaigning on condition of certain health regulation.  Been to Mumbai many times and you can smell it in the railway stations

Sandpiper, it's used exclusively for Dhansak.  I'm not aware of any other dish in BIR that uses it.

From the curries I've attempted I would say yes I've pretty much mastered them and its a majority of the traditional dishes and a few speciality ones.  Compared mine to a number of outlets and mine are better than some.

Complete the Jhal-Zala challenge on Saturday and it was a fantastic curry.  Met Adey too, a very nice chap.  Will post some pics soon.  Now proud to be on Curried Aways wall of Flame!!

Quote from: Stephen Lindsay on April 24, 2013, 10:20 PM
Is that the same place where Adam from Man V Food took the Chicken Phal challenge?

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This was the brick lane location in New York not the London Brick Lane.  Getting a bit nervous now.  I can eat phals for breakfast with no problem, but this will probably be in a different league.  Will definitely take it back to Norwich if I can't eat it and have it for Sunday lunch.

Will be travelling to Boston to visit Adeys restaurant/cafe 'Curried Away' on Saturday to take the Jal-Zala challenge.  Wish me luck!!  My wife will be videoing the event and put it on YouTube.

I used to make processes peas and mushy peas at mortons food in Lowestoft in the 80's and mushy peas are exactly the same as processed but cooked in the cans for longer.  Mushy peas originated from a mistake when they were cooked too long but the rebranded them as mushy peas and the idea was very popular so they continued to produce them.

Quote from: uclown2002 on April 15, 2013, 11:03 PM

Quote from: Curryking32000 on April 14, 2013, 12:32 PM
Looks great, will try this one today.  Just one point that I don't think was mentioned is that the chicken needs to be sliced lengthways rather than cubed.

Did you make it?  If so how was it?

I'm going to have a go tomorrow but scaled down for one with last portion of diced pre-cooked chicken though.

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I made it yesterday and will post the pics this weekend.  It was amazing and what a discovery!  Was very different to a Jalfrezi due to the cooking technique, the tandoori powder and GM.  This has to be cooked dry to get that flavour ie only use small quantities of Garabi at a time on a Farley high heat.