Well yertiz. Question now, is how much should I suggest as a start price for the bidding. it's probably cost me about
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#2
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
October 03, 2015, 02:17 PMQuote from: Garp on October 03, 2015, 02:02 PM
Looking good bud. Good luck with rest
Thank you.
#3
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
October 03, 2015, 01:04 PM
Blimey, I compressed those images too. I'll try and make them smaller.
#4
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
October 03, 2015, 01:02 PM
Well the rice is done and the base, so next up is the Phall.
#5
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
October 02, 2015, 04:57 AMQuote from: Phil [Chaa006] on October 01, 2015, 09:45 PM
Yer t'iz : https://curry-recipes.co.uk/curry/index.php/topic,5970.msg59063.html
** Phil.
Many thanks.
#6
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
October 01, 2015, 08:54 PMQuote from: Dorset Bloke on September 30, 2015, 09:14 PMQuote from: Madrasandy on September 30, 2015, 07:38 PM
Colin I would recommend using curyhells Phaal recipe, HERE
I would add the dried nagas with the chilli flakes and the fresh towards the end of cooking.
Lovely curry this, and despite heat still has a great flavour
Many thanks! I will do exactly that and I'll let you know how it goes. Cheers!
Right, I'm going to do it all on Saturday now because I've actually got more time on my hands than I though. The recipe you've suggested looks perfect, but it mentions Abdul's basic gravy recipe and try as I might, I can't find this. Does anyone have a link please?
Cheers.
Regards.
Colin
#7
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
October 01, 2015, 01:26 PM
Ok,,will do. Thanks for the advice.
#8
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
September 30, 2015, 10:24 PMQuote from: Madrasandy on September 30, 2015, 09:33 PM
Dont forget some nice pics too Colin, good luck
Will do! Only problem I have is the base, because I'm not sure I've got the time for that. I'll manage.
#9
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
September 30, 2015, 09:14 PMQuote from: Madrasandy on September 30, 2015, 07:38 PM
Colin I would recommend using curyhells Phaal recipe, HERE
I would add the dried nagas with the chilli flakes and the fresh towards the end of cooking.
Lovely curry this, and despite heat still has a great flavour
Many thanks! I will do exactly that and I'll let you know how it goes. Cheers!
#10
Trainee Chefs / Beginners Questions / Re: Dorset Naga Curry
September 30, 2015, 07:37 AMQuote from: fried on September 28, 2015, 05:43 PM
I'd err on the side of caution and use all of them! You don't want anyone complaining it wasn't hot enough. Seriously,fresh chillis can be pretty variable in strength, they'll also lose strength with cooking, so add late. There are some serious Chilliheads on the site, I'm sure one will be along soon with better info. Welcome.
thank you.