Looks lovely. Really like the idea of pureeing the pineapple!

If your lentils are too runny and cooked just drain the excess water off through a sieve. Also if you leave dhal in the fridge it absorbs a lot of it's liquid and becomes like thick peanut butter in consistency. 

Quote from: Ramirez on May 09, 2011, 04:59 PM

Kudos for doing that - can't have been easy. What was the reaction? Did everyone like it?

Can we have the recipe for 6, please?  ;D ;D

Hi Ramirez,

As you will see from the recipe - it is actually very very easy.  Everyone who had it liked it, deffo not a BIR curry but it is rather nice, and is ready in under 25 mins

Serves 4
3 Tbsp Tomato Puree
2 Tbsp greek Yoghurt
1 and half tsp Garam Masala
1 tsp chilli powder
1 tsp garlic puree
2 tbsp Mango chutney
half tsp sugar

Mix together in a bowl, while heating 3 tbsp oil in a pan

Add the gloopy mix to a pan and bring to gentle simmer, then add 675g / 1 and half LB diced chicken breast.

Cook for 2 mins then add 100 - 125 ml of water and cook till chicken is fully cooked

Add 2 Tbsp single cream and coriander 2 mins before serving.

you could add some mix powder in as well as Garam Masala for a more robust flavour.  Or add braising steak and cook in the oven for 2 hours

that looks lovely - I could almost smell it as it cooked.  The sauce has a lovely dark colour and sheen to it.  Fantastic

Hi Chewy just to say loving the vids and tips! Cheers!

I've used plain boiled lentil mush to make dansak and it works perfectly well, giving that thick, smokey sauce we both seem to look for in a dansak.

I think pat chapman has a nawabi recipe.  It was similar to a korma but finished off with cassia powder.  Wasn't there an old saying "as rich as a nabob" maybe comparing someone with an Indian governor?

My local takeaway portions were always good for 2 full meals - curry for tea then another plateful for breakfast

Hey natterjack, getting a good dansak is tricky.  In my experience the dall isn't the most important factor as long as it cooked well.

I've cooked gezhs recipe a couple of times and it was very good (I found adding ketchup and soy sauce made it even better with the smokey flavour I enjoy).  I have also made CAs which was also excellent.  from memory gezhs doesn't have pineapple in it so I'd give that a go.

Tom - self confessed dansak lover

I had promised the customers in my pub a curry for our twice-annual beer fest.  However I didn't want to go the BIR route as organising a beer fest takes nearly all my time and making bulk BIR would have been too difficult.

So I returned to my curry roots in making a big pot of what an old, battered and deluded recipe book* calls a "sweet & sour balti".  The main reason this curry is so quick to cook is "no onions".  The main flavours are tomato, mango and cream.  With garam masala and garlic giving the other flavours.



I have made this curry in bulk many times using chicken or beef and it always goes down a treat.  This time I cooked up 9kg of chicken (which filled up the pictured bain-marie twice) and it all sold very quickly.   However my commercial rice cooker blew up so my advertised "Curry & Pilau Rice" become "Bowl of curry"

Happy to post the recipe for 6 servings, 15 or even 40 ish on request

*the recipe book is "Indian" by Shehzad Husain & Rafi Fernandez