Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Spice-as-Nice on November 19, 2009, 04:01 PM
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I have been using mostly dried spices in my curry making exploits , all except ginger and garlic and of course the onions and meat which I buy and use fresh. A few months ago I discovered a smashing Asian supermarket in Rotherham and today I bought fresh Coriander and Methi . Megga cheap at 29p each for BIG bunch ( or 5 bunches for a quid ! ) . Now these single bunches are about the size of 2 normal lettuce so you can imagine how much there is ... far too much for me and the wife , that is unless we have curry every day for a fortnight. ...... so, my question is , whats the best way to store these ? in the fridge ? or in my cold cold workshop ? or in a bucket of water ? or in ice ? and theres the question of in the dark or shade or light and even as with some fruits , with something else that helps preserve them. I don't want to dry them as I have loads of dried stuff anyway. All answers will be considered with due anticipation of a suitable recommendation. oh yes , and also wondering where they get them from . Are they grown here in UK , outside or in greenhouses ? Thanks all
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http://www.curry-recipes.co.uk/curry/index.php?topic=2590.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=2590.0)
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Thanks , Unclebuck , All noted and read the whole of the link page. Very informative too.