Quote from: Secret Santa on May 08, 2013, 02:58 PM
They do undeniably look good but, to me, they also look wrong. They have that 'cakey' texture to the batter which you don't get on the best onion bhajis.

That will be the gram flour and a little heavy handed with the squeezing.    Look pretty edible to me though all the same.

Quote from: DalPuri on May 08, 2013, 04:39 PM

Quote from: RubyDoo on May 08, 2013, 04:10 PM
Be nice if we had a proper recipe though especially for the marinade as that is left purely to guess work.

Yes, that is shame, But. . . . . Chewy is mates with Ali so. . . . . .

Come on CT  - cough up. 

Quote from: DalPuri on May 08, 2013, 04:19 PM

Marinade: coriander/mint/green pepper/green chillies/ginger garlic paste

Frying stage: spinach/sugar/onions/garlic paste/coriander/salt/cream

Can you help with the quantities? in particular the marinade.

Nicely presented though and looks very appetising ( NOT ). Certainly gets my vote as the best reproduction of a pavement pizza often to be found in Croydon High Street on a Saturday night!!!!. 

Quote - " my God, I don't remember eating that COD ! "   ;D

Wow! Greeeeeen.  Reminds me in colour of a pistachio nut curry we make.  Be nice if we had a proper recipe though especially for the marinade as that is left purely to guess work. Didn't see any lemon juice go in during the video.

Nice write up and pics Fried although I was a tad disappointed you did not do the tomato rose. 

Plonker pulling somebody is our.

Not necessarily in that order. 

Might seem a tad harsh but the word haemorrhage comes to mind. 

Curry ordered for 12 family Saturday. Arggghhhhhhhhh. Not looking for an 'ultimate' curry  just looking to survive.   ;D. Sheeks, bhajis etc in freezer already. Need to do a batch of pilau so will do that Friday night and reheat thus obviating the freezing stage from which I still have problems. Just leaves me a pan fest Saturday morning. Mutton chicken and king prawn awaiting my attention from thereon.

Is this relevant to anybody? Prhaps not but the site seems a bit dull at the moment     Only posted incase there are any tips regarding a 12 handed jobby. ( ooops that sounds bad.  )

Welcome Math. See by your other posts that you have dived right in.  well done.  What you need to do now is combine some porn ( curry pics ) with your efforts.  ;D  picked up on the 90 second micro zap for the bhajis. Is this to ensure that they are cooked all the way through? If so, an alternative is C2g method of opening them out a bit with a knife halfway through cooking.

In case anybody is in the market.

http://www.ebay.co.uk/itm/Waring-Professional-Spice-Grinder-EBCD409-B-/271200157948?ssPageName=ADME:B:SS:GB:1123


Edit - not so great. Just spotted refurbished with cosmetic issues. I paid 90 for a brand new one. Will leave link anyway.

Quote from: Stephen Lindsay on May 02, 2013, 11:25 PM

Quote from: rjo333 on May 02, 2013, 03:38 PM
In fact - I can guarantee that in the next 5 years, each an every one of you will go into a BIR and get a 'Chicken Ultimate'!

Your not the artist previously known as Big Boaby by any chance?

Haha. One portion of cynical sauce please.