I have the same ones as Ray https://curry-recipes.co.uk/curry/index.php?topic=4393.0

they are 8mm thick and 395mm blade and cost ?1.50 each from the local Pakistani cash and carry.

These are somewhat shorter than the ones designed for tandoor use, but are ideal for bbq, and grilling (as illustrated in Ray's post above).

I'm not sure where you could find them, but at least it gives you an idea of size etc.

Gary

I'm not sure about this, although I've heard the tomato sauce story many times but personally I think it's a bit of an urban myth.

I don't think there's any truth in this particular claim either as you'd certainly want to avoid eating tomato soup if you had stomach ulcers.

Gary

Bhajis look a bit odd, like they have chips in them...

Gary

What did it look like?

Has anyone seen  (or tried) this recipe before

http://www.diaryofanadi.co.uk/?page_id=495

The mention of cabbage in the gravy perked my interest

Gary

Three times a week or more for me, not necessarily Takeaway/Restaurant style curries, but definitely Indian of some description three or more times a week.

Gary

The vinegar is there as a preservative, commercial pastes use ascetic acid.

Gary

Quote from: George on August 06, 2010, 06:15 PM
When I think of 'British' curry I think of  home made and canteen efforts which usually include apples, sultanas and simple curry powder, amongst other things.  Does anyone have a good recipe - not just any old recipe - for that style of curry?

Hi George, I think the archetypal 'Canteen Curry' recipe can be found in a book called 'Practical Cookery' - it was really pretty much the manual for most of the dishes I learnt in catering college - I'm sure the curry, with apples, sultanas, curry powder (and, if I remember,  flour to thicken the sauce) is in there

Quote from: haldi on August 01, 2010, 08:14 PM
The hing
It's used a lot in that [Indian home style cooking]

No it's not! It's used rarely, and sparingly in Indian homestyle cooking. Mostly it's used to as an aid to relieve flatulence in lentil dishes, and sometimes to add a slightly 'oniony' flavour to dishes that don't contain onions.

There is no precedent using it in the quantities that this book seems to suggest.

Gary

Quote from: jamieb728 on July 21, 2010, 04:40 PM
i think my onions could be a bit finer chopped

I've never tried CA's recipe, but a few general tips I always follow:

Squeeze as much juice out of the onions as you can, just wrap in kitchen towel and squeeze.

Get thick skewers. I use the same ones as Razor - 8mm square ones. Seekhs are always cooked on thick skewers at BIRs, with a thin layer of meat - 4mm-5mm approx around the skewer.

Really give the meat a good working with your hands when you are mixing the ingredients.

Try without egg or flour, these can actually make things worse, depending on the mince you are using.

Hope this helps,

GAry