Chewy and Rich

Thanks for those comments and all the others. In the end I did make some nans, one or two to eat with my curry last night, and decided to try some in the freezer. Now I have some tips on how to get the best out of the frozen ones which I will definitely use.

As for the taste test I have no doubt fresh is best but sometimes when I come in from work I can have one defrosted that morning with one of my frozen curries - all washed down with a nice glass of home made wine - heaven!

Rob

Quote from: Stephen Lindsay on November 06, 2013, 05:35 PM
The question for me though is should one freeze naans? The quality will be much poorer than those made fresh.

Good point Stephen. I was thinking that maybe it would be quicker to warm up a cooked nan than go through the process of rolling and cooking the dough. At the end of the day your point about the taste is the most important.
Rob

Quote from: Stephen Lindsay on November 06, 2013, 05:58 PM
Sounds good Rob - you must hook up with CH (curryhell) who also likes his curries super hot.

Can't argue with that, accompanied by a nice Indian beer.

Cheers Phil

I'll give it a try and see how it goes.

Rob

I know the dough can be frozen once it's been made but when a nan is cooked can that also be put into the freezer? I would be interested to find out.
Rob

Go for it. I've used pastes opened and well out of date and as already said, if there are no fluffy bits you will be fine.

Interesting Phil. I love the flavour of chillies and also a reasonable addition of salt. At my age (now 58) I have been advised to greatly reduce the amount of salt I take and have heeded that advice. It would be even more interesting to know whether using "low salt" would do the same thing?
Rob

I have just finished another pair of curries, a mild one for the good lady and a power phal for myself using the recipes on this site. I am now sitting here smelling it as it rests and I'm just about to start making some nan bread, also from a recipe on this site. If anyone walked through the back door now they would think they had just entered a Delhi spice store. I love this site. 

Quote from: Ramirez on October 10, 2013, 03:12 PM
Great looking curry. What recipes did you use out of curiosity?

I used the Glasgow curry base as the starting point, then a recipe from this site (can't remember without going back to check) which was to heat the oil, add the garlic and ginger paste then a load of hot chilli powder and cook that into a paste. Then I added some more chopped onion, garlic, finger chillies, meat (goat), some mushrooms 'cause I like them and cooked this with a mix of usual spices. Slowly added the base curry and dried methi leaves. Cooked the meat until it was tender, needed to add some water to stop it going dry, and Bob's your uncle. Delicious.

Rob

Hi Drobbly

Being a newbie myself it was such a joy to find this forum. I spent hours reading and watching videos before I made my way to the market in Peterborough to get some of the spices that I had been missing over the years. Last night I made a curry that I have been dreaming of making for years, you can see a pic on this link:

https://curry-recipes.co.uk/curry/index.php/topic,12384.0.html

You will enjoy meandering through these posts and I hope you get your dream curry too.
Rob