I've been simply using finely chopped g and g which I give a good pounding with a mortar/ pestle and a little bit of water. I've never tried adding oil but I suppose as it cold it would help stop the mixture burning. I've also added it before the oil was really hot (no sizzle) with no noticable difference in the finished result, just cook it longer. I notice a stickyness when it's ready.

Have a search around Turkish shops/ wholesalers. Traditionally an Adana Kebab is cooked on a flat skewer, and looks exactly like tongey's kebabs.

I was planning to smuggle some curry back from the U.K. to compare against my own. I think some people are doing themselves a great injustice in their cooking skills (and maybe a bit of the old knight who doesn't want his quest to end..). I tried a Madras (Parisian style) and it was tasteless.

I'd love to be able to remember what it is I'm trying to recreate but I rarely get a chance to try a BIR, although this makes it easy for me as friends are easily impressed, most having never had a real one.

Hi Nacer,

I live in France and speak and write it fine. if you need anything translating Chewytikka for example ;D, just ask.

I've got the silverCREST mini chopper and it's been brilliant. For 10 quid you can't really ask for more.

If it's the silverlight stuff, everything I've bought has worked fine. I think I probably have the same blender (link doesn't work!) it's been working fine for months.

Quote from: Unclebuck on April 19, 2012, 07:40 PM

Quote from: fried on April 19, 2012, 06:50 PM
My missus is turkish and they'll eat just about anything, she sometimes turns up with heart, kidneys, brains testicles for me to try. I've tried the testicles and they're...O.K in taste but I can't get used to the idea of eating some poor old sheep's crown jewels. However if that means I can increase my curry making rate to twice a week, maybe I'll give it a go

Love Turkish Food! Got any home recipes?

If you have any specific requests I'll ask. I do like the chi kofte which is made with raw beef/ bulgar and lots of paprika.

My missus is turkish and they'll eat just about anything, she sometimes turns up with heart, kidneys, brains testicles for me to try. I've tried the testicles and they're...O.K in taste but I can't get used to the idea of eating some poor old sheep's crown jewels. However if that means I can increase my curry making rate to twice a week, maybe I'll give it a go

My missus hates chicken breast with a passion; too dry, no taste. She'll happily buy 5kg of chicken thighs, debone it an pack it away in the freezer in ready prepared 500g bags. I am a lucky man ;D Chicken breast is the most over-rated cut of meat ever. Leaves me to do all the technical stuff

I'd just like to say what an excellent recipe this is, I made it pretty much exactly to spec. I used CTs base, CAs mix with a little Zaal Garam masala. I made it Madras strength as directed in the Phal link.

I don't often eat CTM but was in the Indian area of Paris and I managed to convince the missus that we needed 1kg of coconut milk powder (smallest size available), for me this made a difference from other recipes I've tried.

It did that magical thing, sometimes when you smell or taste something you can remember the place it was linked too and all the connected sensations from that time. I was back in Preston in the late eighties when I used to eat this dish a lot more regularly, pretty much an exact BIR copy.

Thanks for that moment.