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Messages - vinotinto

#1
Interesting - are the urad dal and chana dal for the tempering put in whole?  Do they soften up?
#2
Oops wrong recipe, it was Syed
#3
Tried this tonight - did it on my BBQ, just for the hell of it. I thought it might have been a bit too much paprika at first but it does cook out, however I always think you need more salt with paprika.  Very tasty though all in all
#4
Lets Talk Curry / Re: Bone-in mutton
September 04, 2020, 04:57 PM
Thanks Onions, and by default Phil  :cool:
#5
Lets Talk Curry / Re: Bone-in mutton
September 04, 2020, 04:26 PM
May I trouble you for a transcript as well please Phil?  Thanks in advance
#6
Well I may be going against the grain, but the oil doesn't bother me - and given you think its one of the best you've made Phil then I think I shall follow suit with this recipe.  As others say, you can spoon the oil off but I reckon I'd be soaking it up on my nan bread :)
#7
OK thanks Micky I was going to try it.
#8
Thanks Micky.  Phil - if it ever turns into a tree I'll send one out to you 
:smile2:
#9
So this is the current state of play of my curry leaf tree (more of a shrub!)  It seems to be sprouting new branches quite frequently but its still less than 20cm in height.  Still resides in my kitchen where its warmer.  Should I be doing anything else with it or is it all in good shape?
#10
I have a Roccbox and its a great piece of kit.  Pretty expensive now, I got one through crowd funding.  But even the price it is now its solid and well built and plenty of people are using it commercially.
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