- Thread starter Norsk
- Start date
Gareth J
Member
- Messages
- 3,643
- Location
- North Cornwall
Coincidentally. Or not, maybe. Am currently doing a version of this one. Will be with white fish.
The Hairy Bikers' Great Curries - Shop - Hairy Bikers
The one-stop cookbook for the best curries, rice, breads and chutneys you've ever tasted.www.hairybikers.com
Is one of our most used recipe books. We cook some form of "curry" from scratch ~3x a week and have a choice of several curry-esque recipe books. That one gets the most outings of any. I think because it gets good results with accessible resources. Probably not the most authentic but also probably suits our rather westernised tastes. That's not to say they're mild, or boring, quite the opposite. We use som of Madur Jaffreys recipes a bit , which tend to be more delicate and less rich. Probably more refined eastern cooking but sometimes you want bold and exciting.
From the book above, favourites include;
Kidney bean curry
The sauce from the curried eggs recipe (freezes great)
But lots of them have gone down very well.
Not because it's amazing, or our favourite but because we've all the ingredients but we do like it
gaz1
Member
- Messages
- 19,812
- Location
- westyorkshire
and loads of garlic the one thing that gives me heartburn at best of times
i like curries alot as i grew up on alot of peoples homemade meals when working at there houses from the mixed group of people ive worked for over the years
as for takeaways I tend to eat vindaloos ive had tinderloo before now and do like them hot both my children know to leave my curry alone and yes theyve tried them the hard way when they wont listen
Gareth J
Member
- Messages
- 3,643
- Location
- North Cornwall
12 cloves between ~16 portions isn't what I'd call loads!and loads of garlic the one thing that gives me heartburn at best of times
i like curries alot as i grew up on alot of peoples homemade meals when working at there houses from the mixed group of people ive worked for over the years
as for takeaways I tend to eat vindaloos ive had tinderloo before now and do like them hot both my children know to leave my curry alone and yes theyve tried them the hard way when they wont listen
Gareth J
Member
- Messages
- 3,643
- Location
- North Cornwall
Had it with this Dal.
Our latest favourite Dal. Love cardamom. Unorthodox tip; leftover, cold, put some on top of a crumpet, butter and marmite. Insane.
LiftedDisco
Member
- Messages
- 120
- Location
- Towcester, UK
OK… so I’m now going to get specific, but I wondered if anyone might have a recipe for Railway Lamb?
It’s not your usual curry house listing but something that we found in a place in Barnstaple - shocking looking place with bright strip lights, very little customer service but absolutely cracking food…
Can anyone offer a recipe that’s tried and tested - there are a few online, but would be interested if you have a method that works…
Thx
It’s not your usual curry house listing but something that we found in a place in Barnstaple - shocking looking place with bright strip lights, very little customer service but absolutely cracking food…
Can anyone offer a recipe that’s tried and tested - there are a few online, but would be interested if you have a method that works…
Thx
Onoff
In the land of the unfinished project I am King!
- Messages
- 12,338
- Location
- Sevenoaks, UK
Windy Miller
Semi-Professional Potterer!
- Messages
- 3,641
- Location
- North Kent, UK
That sounds wonderful! I’ll report back once I’ve tried it. One question @Parm how spicy is it? Can’t handle really spicy stuff!
premmington
Member
- Messages
- 6,025
- Location
- Norfolk
When I was kid - the Indians who did land work on the nearby farm used to serve lentil dahl and roti bread for breakfast.
On school holidays I used to work on the farm - when the old lady used to give it to us - I would eat it all up - real nice food.
On school holidays I used to work on the farm - when the old lady used to give it to us - I would eat it all up - real nice food.
I've got his india book, some great recipes in there.
Parm
Respect The Sound System
- Messages
- 17,950
- Location
- Towcester
It’s up to you you how spiced you want it?
Are you jist adding the fish to heat through at the end?
If you do it with lamb, how long do you cook the lamb for to get tender? Do you do.it in the sauce or cook it another way first.
(Not just questions for Gareth but others may know the answer)
Gareth J
Member
- Messages
- 3,643
- Location
- North Cornwall
In this instance, it's frozen fish. So I just oven cooked it separately as per the bag instructions. If it were fresh, I might have just bunged it in on top to steam for however long required at the end.
To be honest, I'd probably choose a different, slow cook, recipe for lamb. Something spiced to complement it. This recipe is ok and good for a range of bland proteins like eggs, chicken or fish.
dobbslc
Forum Supporter
- Messages
- 12,829
- Location
- Hertfordshire UK
Are you pregnant?
Maker
Most folk just call me; Orange Joe
- Messages
- 10,590
- Location
- Keeler crater
Two of my absolute favourites, both taken from Dishoom's cookbook. Chicken Biryani and Mutton pepper fry. I might go home via the butcher and get some mutton actually. 
gaz1
Member
- Messages
- 19,812
- Location
- westyorkshire
3 people with no recipes to cook fromTwo of my absolute favourites, both taken from Dishoom's cookbook. Chicken Biryani and Mutton pepper fry. I might go home via the butcher and get some mutton actually.
at least you could take a photo of the recipe
Onoff
In the land of the unfinished project I am King!
- Messages
- 12,338
- Location
- Sevenoaks, UK
Erm...copyright?
