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Messages - gazman1976

#1
Hi London for the base i used the Glasgow base and for the madras nothing unusual just garlic paste, tomatoe paste, naga chilli powder, methi leaves and a little ginger. works for me  ;)
#2
Chicken madras with basmati rice
#3
Not like the Glasgow Base or sauces. The madras was more VINDALOO heat. Very hot but keep going back for more. 1 of the best restaurants for Indian food in Glasgow
#4
Pictures of Your Curries / My local curry house
April 24, 2016, 12:18 AM
Visited my favourite curry house in Glasgow. Punjabi at charing cross. Never disappoints. Lamb chops followed by chicken tikka with madras sauce and garlic and coriander nan.
#5
Pictures of Your Curries / Re: Good naans
March 20, 2016, 06:16 PM
I buy similar nans in my Asian grocers. ?1.50 for a pack of 3. I prefer them to messing about making nans tbh
#6
horrible stuff, wouldn't go near Pataks, Laziza Paste's however are amazing
#7
Talk About Anything Other Than Curry / Re: What
March 04, 2016, 03:14 PM
I second that George.  This post is tiresome to be honest, always great to look at good food if it's bir. Not interested in seeing a Sunday roast or steak and chips to be honest.
#8
cheers for the intro, enjoyed reading that, hope to see some recipes posted to try out
#9
30 minutes small pieces would have cooked well on a low heat IMO, made this a few times, i used mutton though, freezes well also, everyone has different opinions though due to regional variation
#10
Sveridge. If you read it correctly it says 3kg of lamb in bite sizes. Don't think it meant as a whole to be honest
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