Quote from: livo on June 06, 2015, 12:13 AM
MM, from my understanding the oil separation indicates that the onions have cooked completely, given up all their water and it is time to move to the next step in the recipe.

I agree with SS about the oil. I'd rather be able to see it and avoid if desired, although I have to say that it looks a good gravy and those dishes prepared in the photo are very nice to see.

In viewing the video I also noticed a few of BB's others. The precooked meat and chicken look good and I'll be giving his Rogan Josh a try.

The combination of pre cooked meats & their liquid also do away with the need for oil &  powdered spices at dish  cooking stage,
much like the Ashoka Banjara that's been on here for years livo

Regards
ELW

Quote from: ivangough on June 01, 2015, 09:31 AM
Going to cook this on the weekend for some friends. Quick question, what is lemon dressing? Also could I do this with Prawns?

Lemon dressing is the commercial product sold in bottles ivangough, usually containing lemon concentrate, sugar & a stack of chemical enhancers & preservatives.
Yes prawn madras is great as long as the prawns are not overcooked.

Regards

ELW

A tikka marinade is often used as a red masala paste for lots of different curries Darth, especially a tikka masala. It's even mentioned in Kris Dhillon book 1.
Personally  I wouldn't add tikka paste from a jar on its own to any bir curry

ELW

Quote from: rshome123 on May 15, 2015, 11:16 PM
Hope you found a good place on the mile to eat.  Shame that JerryM didn't pick up on your post. He would know of somewhere.

All the best, rshome123 aka MistyRicardo

Agreed, a bit surprised no one else on the forum could offer anything up

ELW

Pakistani / Punjabi restaurants know exactly what tej patta are,as do a lot of forum members bob.
They're normally easy to come by in the Pakistani cash n carrys & appear whole in rice & main dishes frequently in Glasgow where I live
where there are no Bangladeshi restaurants I know of

Regards
ELW

Quote from: Gav Iscon on April 11, 2015, 09:40 PM
I don't think theres enough prawns in there  :   ;D

One might be more than enough.. the sauce recipe & pics look pretty good though

ELW

Quote from: Onions on April 11, 2015, 07:58 PM
Doing this at the moment; will take a lot longer than ten mins to thicken though... stand by!

I've missed this recipe until now.
Report back onions when you stop chewing on those rubber prawns !

Regards
ELW

I'd say it is Stu-pot,before & after blending. I like to stop the boiling before the onions turn from milky white to brownish. After blending its an hour simmering maximum or the gravy darkens & can add an unwanted flavour that overpowers the curries, bringing 'blandness'. Imo of course

Hi Sverige
This is definitely what you'll find in many Glasgow t/a's & a lot of restaurants also. Not everywhere though. I've only ever seen chaat masala in small boxes which would make it expensive for a spice mix. Probably the reason right there.

QuoteThe ingredient list certainly screams tandoori chicken doesn't it?

Like blades tikka  ? :

Regards

ELW

Welcome to the forum adepizza

ELW