Quote from: Masala Mark on August 08, 2011, 11:33 PM
Would be great to try the Pasanda and Malai dishes for something different for them rather then the same old Korma all the time.

I'm going to have a go at doing a lamb passanda as part of a meal I 'm cooking for 10 people (as I can't get away with just chicken!), but I can't find the recipe for precooking the lamb, any help would be welcome.

Quote from: chewytikka on May 15, 2013, 12:01 PM
Good Vid H4ppy.
You can knock this up a lot quicker using your pressure cooker.
Once you've done the Bagar, add the Chicken wings, a mug of water or thin Garabi
lid on, high heat to bring the pressure up, cook under pressure for 10 mins on medium heat.

Loads of versions of this basic recipe, you could try my Bengali Chicken Roast
https://curry-recipes.co.uk/curry/index.php/topic,7846.msg68680.html#msg68680
Bengali Bob posted a Shatkora version here
https://curry-recipes.co.uk/curry/index.php/topic,11911.msg94792.html#msg94792

Takes a lot of practice to eat curry and rice with your fingers, but
the main point is your feeling what you eat and your not swallowing bits of bone with every
bite.
Left handers, need not apply for this ;D

cheers Chewy

That's the problem with forum software for recipes!

Anyway...

I made this up the other day to spec (almost! I halved the salt) I used the Zaal mix powder with no GM, 10 green chillis (roughly chopped) and doubled the chilli powder.

Although there are no surprises in the recipe the result is fantastic. I've been meaning to try making a base using chicken stock and this has given me even more incentive.

I'll be keeping this recipe as along with CT's as my go-to, traditional style recipe. It's easy to cook, although I think I added a little more water. I'll even be making this in the summer while camping for a group of eight.

This really is moreish.

Couple of photos




I never though I'd eat all this but I couln't stop myself!


Thanks for the recipe Chris.

What about 'tidy up' the English language is full of irrelevant prepositions. We like it like that, it confuses foreigners!

This was the first base I ever made, so any criticism I have off it is probably my own doing. I can't actually remember what it tasted like but the end product never impressed me much. I didn't have that magic curry moment until I made Chewytikka's 3 hour base.

As has been mentioned this is Balti style which I think is pretty hard to find the genuine product
,unless you live around Birmingham. So, it was my first base, cooking in an unfamiliar style.

I still use the Tandoori masala recipe though and it's a recipe that's been copied all over the net.

Might be interesting to try the base again.

The only good restaurants where I live are Tamil. My impression is that the dishes are cooked one-pot traditional style. I've never been in the kitchens though. If you wanted to use a base sauce it might need to be adapted somewhat. I find that there are some specific flavours that come from the use of Tamil curry powders (the shops around the area have huge catering size containers). I've never used fresh curry leaves, how long do they need to be cooked for? In the base? or added later?

The  style of the dish and the ingredients look more south Indian or Sri Lanki than typical Bengali BIR dishes.

No, I'm sorry I don't. I was looking at the Lidl UK site but couldn't find anything. I don't have the patience (or the bandwidth) to try to put up any photos. Maybe at the weekend.

I'd just add that Lidl is selling  (in France, but they usually have the same offers in the U.K) packs of 4 plastic containers. I bought 20 of them to sort out my terrifying spice cupboard. Thay are rectangular with a tight fitting blue lid, 0.3l capacity and cost less than 3 euro for the four. Might be worth checking out.

Being shot or the blended plums?