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Messages - andymac

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1
Starters and Side Dishes Chat / Peshwari Nann Filling
« on: January 14, 2014, 05:32 PM »
Hi

Can anybody give me some recipes for Peshwari Nann Fillings.

Thanks

Andy

2
Starters and Side Dishes Chat / Re: My Naan Bread Quest Is Over
« on: January 13, 2014, 11:43 PM »
Did anyone ever get the recipe, or was a windup!!!!!

Andy

3
Lets Talk Curry / Re: What Tandoor Oven
« on: January 11, 2014, 10:23 AM »
Thanks guys, I think I will go with the stainless steel charcoal one, I think there about ?300 is that right?

Andy

4
Lets Talk Curry / What Tandoor Oven
« on: January 10, 2014, 11:30 PM »
Hi All

I feel its time to take the plunge with a tandoor oven, but my problem is which one?, can you guys give me your opinions!

Thanks

Andy

5
Jalfrezi / Re: Prawn Jalfrezi
« on: September 03, 2013, 05:58 PM »
Hi Haldi

Whats the tarka consist off?

Thanks

Andy

6
Lets Talk Curry / Re: First Curry..?
« on: September 22, 2012, 03:00 PM »
Oh how this brings back memories, it was the summer of 1979, at a packed Indian ,"the Harpenden Tandoori", in the high street, guess where!!. I had a butter chicken along with rice etc, but the butter chicken was out of this world and probably why i try to replicate the curries i had back then, without success, i may add!.That butter chicken, i can still taste it (methodically speaking). By gum, what a fabulous restaurant, but like everything, it went down hill and eventually became a Thai, which i might add is also brilliant and long may it stay that way.
Andy

7
Lets Talk Curry / Re: Pasco Pastes
« on: September 13, 2012, 12:20 PM »
Thanks phil, i will contact them.
regards
Andy

8
Lets Talk Curry / Pasco Pastes
« on: September 13, 2012, 09:52 AM »
Hi All
I have read a lot of posts on here, referring to PASCO pastes, where can you buy them, PATAKS, seem to have a monopoly, I find that PATAKS have quite a vinegary taste that comes through in the final dish, especially lightly spiced dishes.
Your comments would be appreciated.
Thanks
Andy

9
Lets Talk Curry / Minced Lamb for Kebabs
« on: September 13, 2012, 09:44 AM »
Hi All
I have been making kebabs using various receipes and am finding that i get a lot of oil and a pungent lamb taste from the cooked kebabs, can anyone advise as to the correct minced lamb, do you have any ideas, do you get the butcher to mince lean lamb?
Thanks
Andy

10
Curry Base Chat / IFINDFORU CURRY BASE
« on: September 06, 2012, 01:20 PM »
Hi All
I have just made a batch of IFINDFORU base curry (Garabi), I am so impressed, that i thought i should show mu appreciation, by putting in this post. I have made several base curries from this site and this one stands out as being the best, the aroma and slightly sweet, but spicy flavour, is absolutely gorgeous. I know the receipe is a bit hit and miss, regarding quantities etc, but i thing within reason, it does not really matter, the end result id fabulous. The only variations i added were, 1.5 tablespoons of Rajah "All purpose" seasoning in the vegtable mix and i used his "Mix Powder", he has two versions of the receipe, which are similar, but use the one with "cabbage". HAPPY DAYS ARE HERE!!!!
Andy

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