I agree with emin-j & 976bar, move the posts to the correct sections and maybe pm sam to in future post in the correct place.

I myself found this website by searching for Chinese recipes. 

I do this one regularly (for myself) and it is a great recipe, as CA says its hot, spicy, garlicky, tomatoey, tangy sauce, with potato.
One of my all time favourites

Thanks CA

Good point George, reminds me of my holidays in Cornwall.  Always have a chuckle with the Mrs at the award winning pasty shops.

Hi 976bar,

I made this this afternoon, brilliant ;D

thanks for posting the recipe.

Will

 ;D

It's two and a half years since the post you are complaining about was posted.  Seems odd picking up on a post so old.  I don't think Jerry does the "text speak" anymore, not from what I have read anyway.  He may do a few "typos" but I certainly understand what he is trying to say.

Electric fan double oven for me.  I have a Neff one and it is now 10 yrs old and is by far the best one I've ever had.  That one you picked looks good too

Hi,
I made these yesterday lunchtime for a curry night,  cooked them for 10 mins at 120C and scoffed a couple for lunch & very nice they were too.  In the evening I put them back in the deep fat fryer for 2 mins and they came out fantastic, the difference was they were really crispy on the outside yet still moist inside.  I did use the lemon dressing having not read the whole thread until this morning but for me these are perfect

thanks cwg

Will

I do a bit of home brewing,  I did some really nice beer last year but I couldn't remember what it was because I never labelled it .  But I did have 3 others on the go at the same time and a couple of wines too, the white wine kits I get here in Doncaster are pretty good & easy to do too.  Not on the same scale as beachbum though, I usually buy the packs then add brewers sugar/malt etc to them.

Quote from: Hilly on March 16, 2012, 03:27 PM

Quote from: Willyeckerslike on March 16, 2012, 03:07 PM
Hi Hilly,
I use ordinary Colmans or a shops own brand mint sauce, not mint jelly for blades tikka recipe.
Here is a photo of the taj brand frozen crushed garlic & ginger to give you an idea of what to look for next time. Its half way down the page

https://curry-recipes.co.uk/curry/index.php?topic=5206.20

Will

Cheers Will.

I thought it wasn't advised to use normal mint sauce because of the high amount of vinegar it contains?

Works fine for me, you are putting acid in it with the lemon juice, so I think vinegar does the same job.  There is no taste of vinegar on the finished tikka at all, well for me anyway.  I am sure a few others could explain better than me what the vinegar and lemon juice do?  tenderise perhaps or aid marination

Will