forgot to ask, where you based, Robbo?

I'm in Birmingham, Alabama. Originally Edinburgh.

happy to share, Robbo!

It was based mostly on The Curry Guy lamb vinadloo from his first book. The changes I made were:

use the balti aromatics (sweet peppers and onion); swapped out the hot peppers he called for with what I had to hand - some ripe red jalapenoes a colleague gave to my wife, along with 5 dried Indian red chillies soaked in hot water for about an hour. Toss in the soaked chillies along with the water.

Cook it balti style. I expected it to be hot, didn't expect it to do a slow, evil, mounting heat until it was "holy receptacles, I will regret this later".

Take this recipe and smash it together with a basic balti recipe, and play around with *which* chillies you use. The more different chillies you use, the more you can bring out the flavours and character of each chili pepper.

https://www.cooked.com/uk/Dan-Toombs/Quadrille-Publishing/The-Curry-Guy/The-classic-British-curries/Lamb-vindaloo-recipe


p.s. yes, I did regret it later. Didn't stop me having more later, I just chased it down with a load of plain yoghurt 

Their first experience with BIR style curry. He's a local lad, she's the daughter of Vietnamese immigrants who kept on boasting about her spice tolerance.

Menu was pilau rice, tarka dal, paneer korma, chicken dansak, and chicken balti vindaloo. Pudding was gulab jamun.

She couldn't finish her vindaloo, it was too spicy   

All in all, a success. And I have plenty of the precooked chicken left to make myself a dopiaza!

another vote for thigh for all the good reasons elucidated here.

Then again, I can buy chicken leg quarters from my local restaurant supply store for 53c/lb and break down the quarters into drumsticks and thighs myself, saving a packet of cash into the bargain, so win/win!

Quote from: Bengali Bob on August 18, 2021, 11:17 AM
What is that circular ingredient on the side of the dish near the spoon handle bham?  Looks like a Pringle.

Rob

Hah! It does!

Sadly it was just a crinkle cut carrot. Why did I make a veggie balti? Because last week I was working tech at a conference, and I ate steak 3 out of the 7 days, and usually chicken and / or bacon the other days 

Made with the Curry Guy recipes:

fried paneer, base gravy, spice blends, balti

Quote from: livo on August 05, 2021, 10:50 AM
What? Only 4000 miles! Surely, in this day and age with ubereats and menulog, you could get delivery. Those ebikes are really efficient.  Just tell them you live in Birmingham and order a week or two in advance.  Don't get the side salad with the tikka.

wouldn't get the side salad anyway, salad is what food eats 

realising that, thanks to this forum, Kris Dhillon, and The Curry Guy (Dan Tooms) I can now knock out a BIR curry in 30 minutes, that scratches my BIR curry itch, while being 4000 miles away from the nearest BIR curry house. That was quite satisfying 

yes, I went there. Used Dan Tooms' recipe (the curry guy book, red cover). Worked quite nicely.

The only consideration is that you need to do a hybrid roasting / grill (broil) cooking method to make sure the pork is properly cooked through.

first stab at it:

2 tbsp butter and 2 tbsp avocado oil
fry up an onion in the above mix then add
1/4 tsp salt or more to taste
as much garlic as you think appropriate, fry to remove raw smell
as much ground ginger, ditto
stir in and fry 1 to 2 tsp your favourite sweet curry powder blend
add 1 pint jar base gravy, fry to build flavour
1 can coconut milk, bring to active bubble
add precooked chicken
add a ripe plantain or two, cut into slices OR chopped fresh mango OR a sliced banana OR pineapple chunks
if you want to get it closer to a BIR version add a teaspoon or two of sugar

serve over rice