Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: bhuna1 on July 19, 2014, 12:30 AM
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It's true. I can't take madras, let alone vindaloo, tindaloo, phal or the infamous chicken ring-stinger. i'm a bhuna man. dopiaza, masala all fine by me. i might go crazy with a rogan josh every now and then but it's rare. however, i LOVE curry. finding this site has been my ultimate in internet pleasure and that's saying something ;) i made my fave bhuna recipe on here tonight. i usually cook with prawns or quorn but i've recently dabbled with mutton. first time, amazing curry but mutton a bit tough. tonight, mutton cooked in newly purchased slow cooker so better, curry too hot. only difference? swapping half a teaspoon of mild chilli with 1 kenyan green chilli. so next time it's back to the mild chilli powder combined with the new slow cooked mutton... happy days for a curry wimp :)
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That's great news.Remember although a madras should be fairly hot there is no one stopping you making it as mild as you like.....
My husband doesn't do spicy so when I do his madras I use a mild madras powder, less black pepper and little to no chilli powder. He loves it!
I made a lamb madras last week and pre- cooked the lamb for 2 hrs and it was very tender.Glad you are having success with your creations :)