Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: Mikka1 on November 12, 2009, 06:42 PM
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Wow this does smell very good. :P
Is Ghanna still around I'd love to ask some questions about this recipe? Anyway I followed it to the book except I added some Paprika just about 15 minutes from time to turn it a rich dark red blood color. The smell is amazing already. I didn't grind the Garlic/Ginger/Onions. I opted for larger pieces to stop burning.
I'd say between this and CA's Spiced oil that it makes a huge difference later on in cooking. You perhaps don't notice its yield at first but compared to a dish without it there is little or no contest.