Curry...!!
- Thread starter Clint
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Excellent! You read my mind...revisiting the patia again tonight ..WIP.
Oneflewover
Landlord.
It's Friday night Clint!
I was going to go fishing tonight but I've had a delivery from Spices on the Web so had to try them as they smell amazing and very fresh.
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Oneflewover
Landlord.
Ged it down ya!
BeerCat
Landlord.
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What is it? Are you using Asian bay leaves, looks like one. Need to make this food in larger batches!
Yes Asian bay...
Tonight is a revisit to the patia...with a few split hot chillies...
I just saw how you put the chicken on the grill so it wont stick!!! That is brilliant!
Just trawled the forum using the search engine to look for a Lamb Curry recipe and came across this link provided originally by @darrellm
http://www.curryfrenzy.com/
Scores of recipes on there to keep me going for ages. I went for the Lamb Bhuna. Simple and not overloaded with tomato like many curry recipes. Thats me quite busy later on.
But I did make up the Mary Berry Lamb Dhansak a couple of weeks back and can recommend it, although again I reduced the tomatoes by about a third.
https://www.bbc.co.uk/food/recipes/lamb_dhansak_79850
http://www.curryfrenzy.com/
Scores of recipes on there to keep me going for ages. I went for the Lamb Bhuna. Simple and not overloaded with tomato like many curry recipes. Thats me quite busy later on.
But I did make up the Mary Berry Lamb Dhansak a couple of weeks back and can recommend it, although again I reduced the tomatoes by about a third.
https://www.bbc.co.uk/food/recipes/lamb_dhansak_79850
An Ankoù
Landlord.
Mmm. Curry flavoured beer. Now there's a thought. Kill two birds with one stone.
Gulpitdarn
Regular.
It didn't work for me.... worse beer I ever made with chillies.
I've been experimenting with brewing chili beer - so far I've been very pleased with the result.
An Ankoù
Landlord.
What did you do and what didn't you like? I'm formulating a chicken vindaloo lager as we speak. Found an old recipe for **** ale that looks promising.
Edit. Here it is.
Take ten gallons of ale, and a large ****, the older the better; parboil the ****, flay him, and stamp him in a stone mortar till his bones are broken (you must craw and gut him when you flay him); then put the **** into two quarts of sack, and put it to three pounds of raisins of the sun stoned, some blades of mace, and a few cloves; put all these into a canvas bag, and a little before you find the ale has done working.
put the ale and bag together into a vessel; in a week or nine days time bottle it up; fill the bottle but just above the neck, and give the same time to ripen as other ale.[3]
Now all we need is a bouquet garni from the Star of India.
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Oneflewover
Landlord.
That sounds utterly, utterly, disgusting. But I am strangely intrigued..... Do it, do it, do it!
Don't waste the chickens life...
Richie_asg1
Junior Member
What is two quarts of sack? I understand the rest I think.
Thanks for the tip about the Maysan paste. Has made standard curry a lot quicker and better.
Thanks for the tip about the Maysan paste. Has made standard curry a lot quicker and better.
An Ankoù
Landlord.
I see my moment of folly means I've got to put my money where my mouth is. Right, we're on, but I'm certainly not going to do a ten-gallon batch. Not to start with, anyway.
Now, where's that budgie scarpered to?
