Quote from: keegle on January 11, 2006, 11:06 PM
Maybe now i have found this site my curries will start to begin tasting better.
my all elusive recipe is for the famous lamb tikka starter,i have never recreated the taste after many efforts lol.

Hi Keegle and welcome to the site of plenty!,

Have you tried the Balti Kitchen Video Tikka?

I think it is a worthy contender for the restaurant taste and can also be used with Lamb if you increase cooking slightly.

Here it is along with the extension of this, the good old Chicken Tikka Massala which is also very good.


CHICKEN TIKKA

INGREDIENTS

2 Chicken Breasts, cut into 8 pieces each
1 Teaspoon Garam Masala
1 Pinch Methi Leaves
? Teaspoon Salt
1 Pinch Deep Orange Colouring
1 Dessertspoon Concentrated Mint Sauce
1 Tbsp Plain Yogurt
1 Teaspoon Fresh ginger, Crushed
1 Teaspoon Fresh Garlic, Crushed
1 Tbsp Veg Oil

METHOD

Add Chicken to a bowl and add ALL the other ingredients. Mix well and leave to marinate for a minimum of 1 hour.
Put Chicken on to skewers and lay across a baking dish so that the Chicken is suspended and not in contact with anything.
Heat Oven to maximum. Cook Chicken for 10-12 mins ( I would add about five minutes for Lamb but it's up to you to try it. )
Serve








CHICKEN TIKKA MASALA

INGREDIENTS

8 pieces of cooked Chicken Tikka from above
1 ? cups of Base Sauce
1 Tbsp Veg Oil
2 Tbsps Single Cream
1 Dessertspoon Plain Yogurt
1 Teaspoon Concentrated Mint Sauce
? pinch Deep Orange Food Colouring
1 Dessertspoon Fresh Coriander, Chopped

I also add ? of a block of Coconut ( not in recipe but adds to the dish )

METHOD

To a large frying pan add the Base Sauce and Veg Oil
Heat until boiling
Add all other ingredients except Chicken Tikka
Cook for 2 minutes to reduce a little.
Add Chicken Tikka and cook for a further 3 Minutes
Sprinkle with some more Fresh Coriander
Serve

I will post the recipe for the base sauce if you haven't already got it. Let me know.


Regards

Ray

Quote from: Ragday on January 11, 2006, 03:44 PM
There was a link to this site from ClubGTI forum.? Looks interesting so I thought I'd sign up.? A quick search for the recipe for Fish Curry from the Yadgar Cafe has failed to yield any results, however? .? I'm sure I'll find something on here though...
Cheers? ;D

Hi,

And welcome to the site. As for fish curries take a look at this link to the recipes in "100 Best Balti's".

I typed this out and there is at least 5 recipes for prawn, two for fish and a scampi recipe. I have not made any of the fish ones as I am not a great fish fan but think one or two on the site have?!
I have just made the "Rolls Royce" base sauce and can recommend it as a good first base to make so think you may have a few fishy choices if you try this link.

Regards

Ray

https://curry-recipes.co.uk/curry/index.php?topic=430.0

Welcome to the site BB,

Jump in and get cracking and let us all know how you get on. And I agree Patak's make the best pastes ( Madras is best ) but I can't say the same for ready made sauces.

Enjoy your curry making

Ray

Hi Deelay,

Yes I have tried Rajah Brand but have also found a better one. Most Poppadoms don't turn out the same as the restaurant being either to thin and frail or too small. The PREMIUM brand I recently tried are great and just the same as a BIR. Have attached a photo of the packet.

Ray

Quote from: Ashes on January 09, 2006, 07:13 AM
Also has anyone used an indian rollingpin(I presume they are Indian)? Ive seen these sold in Indian shops, they look like thin rounded sticks, id imagine this helps you roll out dough which is slightly stickier without the dough riding up the pin.

Never used one but will look out for one to buy as they are probably very cheap. I would think you are right about their use with tickier dough.

They use these thin rolling pins a lot in Turkey where the ladies make bread ( called Gozlem ) beside the road, fill them with cheese and herbs and cook on a domed hot plate called a Plancher ( I think ). The bread is rolled very thin and folded in half with the filling before being cooked.

Ray

Thanks for that folks.

At least I know I am still on the right tracks. I will water it down a bit first.

On the program Joy of Curry yesterday they showed quite a few chefs taking the base gravy from the huge pots on the cooker and the consistency of that was not as runny as tea but more like a pourable custard but more textured, certainly not as thick as mine was yesterday.

Thanks for the revised edition of your base Darth. It is going on my list for a further try as it was a very good one.

Ray

Nice Thinking, I might try that one!

Ray

About three in a fortnight according to my shifts and depending on these I can be seen eating curries at 9 a.m. or 3 o'clock in the morning.!
Most of my colleagues know I have been on by the smell I leave behind ( curry smell that is!).

Ray

Quote from: deelay on January 08, 2006, 10:42 PM
Heinz Tomato Soup ;D i read somewhere people have put ketchup in their Curry's, i gave it a go once but never tasted any difference , also brownsauce but ill gave that 1 a miss i think.

Hi deelay,

Yes, dear old Pat Chapman, bless his curried socks uses Tomato Ketchup in some of his recipes from the olden days!! Mind you he seems to use all sorts of crap we wouldn't dream of making curries with!

Ray

Quote from: DARTHPHALL on January 08, 2006, 10:13 PM
I'm thinking of using Lemon juice instead of Vinegar

Hi,

A few recipes I have seen have used LIME JUICE instead of lemon. Can't say I have personally noticed a huge difference when I have used this.