Quote from: jmansion on March 01, 2021, 10:36 AM

Not at all.  My meal last night was https://monfoodblog.com/2014/04/15/butter-chicken-risotto/ and it was pretty good.

I can believe it was good, although I question whether adding wine was a good idea. What you really made was a type of biriani, of course. Several UK supermarkets sell chilled food labelled as Chicken Tikka biriani. The sauce and rice are separate and you mix them together to form quite a tasty dish. That's also quite similar.

In effect its risotto the normal way and just spiced chicken instead of the shredded roast leftovers I'd normally use.  I'm soaking my last Basmati supplies as I type but Oh Dear I do have a lot of Arborio and I don't like to throw it away.  I could try just cooking it a normal way and putting up with starchiness.  Maybe that is an answer.

I've frozen the base gravy sludge now in ice-cube trays, I have yet to dilute and use it.  Maybe tomorrow, an 'Als Kitchen' korma with coconut milk powder instead of coconut flour (tried before, Dan Toombs book recipe).

https://www.youtube.com/watch?v=YpqMBueLBtI

I made this tonight. It exactly fills 3 off ASDA silocone ice cube trays (I have a butter chicken risotto on the go for tonight).  Somewhere around 1.45l I think.

It has the look and consistency of Tomato and Mascarpone sauce, but is more tomatoey and subtly spiced - which was a surprise because I did not go easy with hot chilli powder.  It would probably do as an interesting veggie pasta sauce as it is, to be honest.

Not sure I'm up to understanding how the img tag works, but there's a pic here: https://foodtribe.com/p/base-gravy-CJm_DQZVSCu9sVHJcpHUyw?iid=GYMfUxlZTsyPAZKga3zT_A

I'm looking forward to using this.

See https://www.youtube.com/watch?v=YpqMBueLBtI

It seems unusual in its spicing. Plenty of mustard.

(Ah never mind I found the thread - but search did not seem to find it)

Is anyone here in Portugal, and growing spices or herbs?

I'm aiming to retire to Tomar (and its a bit late to change my mind!).  I'd be interested to hear how things go.

Cheers.

Not yet tried searching for one, but here is the list of ingredients if you want to try to match it for yourself :

Well, I do make base gravy, typically one of the recipes from Dan Toombs' book.  I freeze a reduced form as big ice cubes and dilute on use.

I can't see why I would try to fake a soup and then use the Shaheen spicing though, if I'm cooking the veg.

Maybe a mix of carrot and coriander and tomato and basil?