Curry Recipes Online
Curry Chat => Lets Talk Curry => Topic started by: extrahotchillie on May 08, 2006, 01:17 PM
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Well people I have just returned from Spain and I had a chat with the chef once again but sadly I have nothing new to report.
I made a few minor observations as I sat by the bar and watched him cook a few curries; he used an ordinary frying pan to cook the curries, added the ginger & garlic paste and got an instant flambe effect; the only other notably observation was that he scooped his base sauce from out of a plastic, yes plastic bucket so that will probably start a debate as to whether or not the base is best when it is warm before adding to the saucepan.
Sorry I couldn't get any more info for you as a party of four we had a chicken madras, and you could definitely see and taste the mustard seeds, a chicken dopiaza and the onions were caramelized and fairly crisp and you could also taste fennel seeds, a lamb balti and a mild chicken curry,all the chicken was precooked.
One lad came in and ordered a CTM & rice; it was cooked and he was walking out with it as a takeaway in about 4 minutes flat.
I personally, had the madras although I did sample each dish; I don't want it to sound like sour grapes because I couldn't get any more info out of the chef, but I have definitely cooked a better tasting madras and dopiaza myself.
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got an instant flambe effect
was the flambe anything like this?
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Holy Shit !!!!!!!!!!! ;D
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That's got to be a photoshop right???