Al's Kitchen - Curry Recipies
- Thread starter Robarano
- Start date
I prefer to taste the curry rather than experience it catastrophically.Just how that weirdo @Exige likes 'em.
I tried that once. Too hot for me now.
Or you could eat some quality steak in London nowadays at @AirCon prices, a cool £900.00 for a sirloin apparently, nice with a family of four lol
Holy Mary, Jaysus and the holy spirit, I think I'll be sticking to me bully beef sandwiches and poxtail soup! 
Okay, but I can recommend this place...Let us know your review @AirCon , curious to know if it really is the best tasting steak in the world
EDIT.... I've just pulled up the trip advisor....
Aragawa, London - Restaurant Review, Menu, Opening Times
One of Tokyo's most prestiguous restaurants has arrived in London - Aragawa London takes up a spot on prestigious Clarges Street, bringing its famous Kobe beef menu from Japan.
www.squaremeal.co.uk
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Just finished a Naga Chilli Chicken
Thought I'd revive Rob's excellent thread as I made this last night.
Not Al's curry but one of Rick Stein's.
mustardwithmutton.com
Best curry I've ever made. I didn't use whole thighs but the pickings of a chicken carcass before it went in the stock pot.
Didn't have any pure Kashmiri chilli powder either but I did have some Kashmir bassar mix which has all the flavour of Kasmiri chilli but is spicier, so my vindail was hotter the the recipe - but that's fine with me. Otherwise I followed the recipe to the letter
I will stock up on pure Kashmiri chilli powder next time I go to Grape Tree.
I was surprised by how much garlic went in and how much vinegar at the end. It looked an awful lot and I thought it would just taste of vinegar but it didn't. Utterly superb.
Not Al's curry but one of Rick Stein's.
Rick Stein’s Chicken Vindail Curry
A few months ago I was walking around my local shopping mall and came across a large display of Rick Stein’s new cook book “Rick Stein’s India – In Search of the Perfect Cur…
mustardwithmutton.com
Best curry I've ever made. I didn't use whole thighs but the pickings of a chicken carcass before it went in the stock pot.
Didn't have any pure Kashmiri chilli powder either but I did have some Kashmir bassar mix which has all the flavour of Kasmiri chilli but is spicier, so my vindail was hotter the the recipe - but that's fine with me. Otherwise I followed the recipe to the letter
I will stock up on pure Kashmiri chilli powder next time I go to Grape Tree.
I was surprised by how much garlic went in and how much vinegar at the end. It looked an awful lot and I thought it would just taste of vinegar but it didn't. Utterly superb.
Thought I'd revive Rob's excellent thread as I made this last night.
Not Al's curry but one of Rick Stein's.
Rick Stein’s Chicken Vindail Curry
A few months ago I was walking around my local shopping mall and came across a large display of Rick Stein’s new cook book “Rick Stein’s India – In Search of the Perfect Cur…
Best curry I've ever made. I didn't use whole thighs but the pickings of a chicken carcass before it went in the stock pot.
Didn't have any pure Kashmiri chilli powder either but I did have some Kashmir bassar mix which has all the flavour of Kasmiri chilli but is spicier, so my vindail was hotter the the recipe - but that's fine with me. Otherwise I followed the recipe to the letter
I will stock up on pure Kashmiri chilli powder next time I go to Grape Tree.
I was surprised by how much garlic went in and how much vinegar at the end. It looked an awful lot and I thought it would just taste of vinegar but it didn't. Utterly superb.
I still make them occasionally Jim.
Mr R, how are you? It seems you’re going to end up working for Honda soon.