Curry Recipes Online
Beginners Guide => Just Joined? Introduce Yourself => Topic started by: Mr Fabulous on February 07, 2011, 05:30 PM
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Hello Fellow "Curry heads",
Wow! what a brilliant site/forum. I wish I had this available to me years ago, it would have saved me many hours of trial & error recipes, based entirely on my palate and memory, as I tried to emulate various fabulous Indian dishes I have eaten over the years.
My efforts have paid off (According to those that have tried my BIR style dishes) However, reading through the forum over the past hour or so, I have already learnt so much...especially in time saving....so will post more as I experiment and pass on my own tips for dishes such as my Chicken Tikka that tastes like it was cooked in a true tandoori but in fact is oven baked!!
My first tip (Which most of you are probably now aware of) is the amazing discovery last year of " Dave's Insanity Sauce" (From Asda) in a range of mindblowing strengths. this stuff is amazing and as you use about a dessert spoonful in say a madras, lasts for ages! ;D
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Hi Fab,
Welcome to cr0.
Can't wait for you to get posting with some of your own recipes, and sharing your knowledge with us, as I hope we can share ours, with you.
Good luck,
Ray :)
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Hi Fab,
Welcome to cr0.
PAUL
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Welcome onboard, looking forward to reading up on your recipes.
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Dave's Gourmet Insanity Sauce (One of The Hottest Regular Sauces in the Universe) - This is THE famous super hot sauce. The label says, "Great cooking ingredient for sauces, soups, and stews. Also strips waxed floors and removes driveway grease stains." Label also includes the following
WARNING: "Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart or repiratory problems." This sauce was the 1993 Los Angeles Festival Best Hot Sauce winner-- Wilbur Scoville Would Be Amazed.
I like the warning - I'm not sure you'd want a whole dessert spoon in a single portion of Madras though.
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Thank you for the warm welcome Guys (Well, what d'ya expect from Curry lovers! Lol) ;D
I think I posted this elsewhere yesterday, but can't find it. Has anyone heard of or know how to cook "Kurza Lamb"? I had it twice nearly 28 years ago in a fabulous Restaurant in Chipping Ongar, Essex. It takes 3 days to prepare (The chef needed at least that in notice).. ::) consisting of a part boned whole leg of lamb and was the sweetest, most succulent, tender lamb I have ever eaten, before or since.. (And not a trace of pink or blood in sight!) ;D
In Suffolk, they have never heard of it. (Perhaps it's my spelling/pronounciation)
Anyway any ideas?
PS: Re: Daves Insanity Sauce..the "Dessertspoonful" is added to a 6 portion Madras. LMAO! :o Cheers.
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OK, found the "Kurzi Lamb" or Raan of Lamb posts. Thank you guys. Will be trying & reporting back soon. Cheers