I must agree that is just not the mouth watering puffed up, blistered and charred example of what I would call a naan bread. You have really got to do it inside the top hood somehow to utilize the high temperatures that are needed to create the perfect naan.

bon naan

Hi george, I do not know about commercial tandoors but I tried a temperature probe in my nipoori years ago when I first brought it as I could not believe it could produce temps of 400C.
It did and actually went above up to 430C with the hottest area actually being right beneath the top opening not immediately above the coals as you would have expected - it still amazes me today and I was the biggest skeptic in the world. I will see if I can get my hands on another probe and the next time I fire it up I will take some recordings with photos hopefully.

bon regards

It did weigh in at 3 kilos but it was picked fresh, wet after a lot of rain so you could probably knock half a kilo of if it was shop brought.

bon sag

Quote from: Unclefrank
Freeze the Jalfrezi sauce with the onions in but dont add the peppers has they go bitter when defrosted, just them later when you reheat the Jalfrezi sauce.

Yes! Good tip UF. I had not considered that option. I think that could work very well for me especially as I am going to have a glut of various strength peppers very soon from the poly wagon. I will probably tikka the chicken first and freeze that in the sauce as well. Then as you say just add the peppers and perhaps tomatoes when I reheat the rest and garnish with some fresh coriander.

Bon frezi

Welcome Blitzen_72

You will find plenty of info on this site. Jealous bet it is nice in Ft Lauderdale now. I have very fond memories of holidays there years ago especially the deep sea fishing from the quay we caught a trophy sail fin and loads of tuna and barracuda ended up going three days in a row - superb.

bon fishing

Cheers Ray that confirms what I thought. The likes of a Jalfrezi or say a shaslik just have to cooked and served immediately to enjoy the vegetables involved at their best. If not it would be like having good beer with no head - just not right. I do batch freeze most of my other curries and if anything I think that they improve in taste and texture. Mind you it could be that I have not been slaving other a hot stove all day that I enjoy them more.

Bon fresh

I think Abdul has been incredibly patience considering all the questions that was hurled upon him - some with unnecessary venom I would say. But he has took the time and endeavoured to answer them fully and politely but obviously held back on a few minor issues. If this or other such forums had been around when Pat Chapman or Kris Dhillon had launched their books I am sure they would have done exactly the same as Abdul - it's just the way it is now I guess. Mind you Looking at the pictures and contents of the book on the website it appears to me that the recipes seem to be more of a traditional Bangladeshi nature rather than actual BIR.  Perhaps I will purchase the next book if should be more traditional BIR.

Bon luck Abdul.

Ditto

Welcome Terramamba,

We all do on this site. I might just be knocking up a batch of Jalfrezi soon. I will post the recipe on here. Just a bit worried about if it can take being frozen?

bon jovi

Hello Chilli66

Welcome to a great site. You have a good chance of finding that grail on this site. I have!

bon site