Ok  . Thanks to Martinvic's post on other thread I think these are the ones.

16" version is mine and they do others but postage prohibitive for this unless I want to have a blow out on other gear.

http://dadibhais.com/index.php/s-s-serving-spoon-16.html

Or could be the heavy ones

http://dadibhais.com/index.php/s-s-professional-heavy-duty-spoon-16.html

Quote from: solarsplace on December 18, 2012, 03:34 PM
Hi

I am not for one moment suggesting that you cannot start your own thread about this subject! - however in case you find some of the links in this thread useful? - here it is: https://curry-recipes.co.uk/curry/index.php/topic,7809.0.html

Cheers

You are quite right Solar, I didn't search properly as if I had I would have found this thread.  If anyone wants to delete then fine by me.  Quick look indicates that perhaps Julian's are not that bad price wise as delivery is included.    Seems to have generated some debate within your thread though    Comments about the length of handle are right though  - they make life much easier and prevent overheating.

Any one know where to buy these from  - 30g as per Julian's site. Not sure if he is still trading but judging by the price of the pans I am sure I can get the spoons cheaper.   

Perhaps should add that I have one already and think they are very useful due to length and the handle not heating too much. Yes I know any old spoon would do but they just have a feel about them.    ( and I can hang 'em on butchers hook in larder )

Quote from: Naga on December 18, 2012, 02:33 PM

Quote from: RubyDoo on December 18, 2012, 02:29 PM...Overnight jobbie!...

Interesting phrase! Means something quite different up here north of Hadrian's Wall!

hahahaha

Its in the fridge. Overnight jobbie!! 

Ok.  Read some of the last posts now too and started to salivate.  Defrosted 1kg and mixing the marinade as I type. Any saddos want to see some Tikka porn when done? 

Quote from: Naga on December 18, 2012, 12:01 PM
If you suffer from blocked sinuses - cold or no cold - I can thoroughly recommend Nigella Lawson's take on Hot and Sour Soup. Not BIR (and maybe not even near-authentic), but it fairly empties your tubes! A bit like Nigella herself lol!

Whooaaaa  . Emptying my tubes with Nigella?  Save me a place on the bus!! 

Quote from: Naga on December 18, 2012, 12:08 PM
There's plenty of marinade for 7 or 8 chicken breasts, no problem. I normally put 1kg of chicken in and there's plenty of room for more.

Just as an aside, I now use mickdabass' chicken tikka recipe, and that marinade copes easily with 1kg too.

I use mint jelly myself, bit it's down to personal preference. The sauce can be a bit overpowering if you''re not careful, while the mint is much less so and so more can be added if necessary. It's a bit like the old adage about sugar and salt - you can put it in but you can't take it out again.

Naga, you are saying that the base recipe quantities will do for 1kg easy?  Sounds good as i did think there was a lot of liquid there with the lemon juice and the water.

Quote from: blade1212 on April 29, 2006, 08:21 PM
I've not posted much recently, but I've been working away to try and come up with something new. This recipe was inspired by a recipe that used tamarind. Honestly guys, you really should try this if you get a chance as it beautiful.


600g Chicken  - 4 or 5 breasts

I am going to have a go at this as interested to see what it ismlike without yogurt. I haven' read all 25 pages so apologies if This has been mentioned but 4 orm5 breasts to make 600g?  Sure these aren't quail?  . Joking aside, the fresh breast I get from Smithfield market are around 250g a piece ( and not pumped full of water in case anyone asks ) . I thought e weight may be written wrong at first but then noticed - cut each breast into 3 or 4 pieces.  I would get 7 or 8 normally for Tikka.

Anyway I suppose the mix to weight is the main issue so will let you know how it goes.   

Just noticed clowns last post. - going to adjust up to.  6 breasts = 1400 g.

Also , mint sauce?  Many say don't use this as jelly is better? Thoughts ?

Quote from: Phil [Chaa006] on December 17, 2012, 08:06 PM
The rice does indeed look very good; I am not a fan of yellow rice, but the addition of the sparse red and green grains makes yours look very attractive indeed, as does the fact that the yellow is saturated and not washed out.  I agree with your choice of food colouring over turmeric; if the latter is not properly bhooned it can, in my experience, taste very earthy indeed.

** Phil.

Think I may do a batch of pure white then mix and blend as the mood takes me.