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Chris, Chris, Chris..........What are we to do with you? If Churchill had the same mind as you we would all be Germans now!!!!!!!!!Get in there my son, for King and Country!!!!!!!!!!!!!!!! Ok for fellow curry cookers
This is all starting to tie in with a conversation I had the other week. Not sure if people will except what I was told, as it's going to go against some pre conceptions.
I've noticed from here and other sources that for BIR style curries the spice mix usually contains proportions (in roughly descending order) of Turmeric, Corriander, Cumin, Paprika and Curry powder.I wonder what the origin of this spice mix is. I've searched for Bangladeshi and Bengali recipes but not found anything similar.
Strange, I was under the impression that "Indian" from India was less hot and more bland.Most of the authentic dishes I've tried seemed that way compared to BIR curry anyway...More complex flavouring though, and seemingly more ingredients.
I like my base to be like a weak curry sauce, it looks ,like curry only watered down, but definately tastes like curry, only weaker
I had chicken hearts in a curry once, they were actually quite tastey. But that was a different ball game all togther. Hehe, gerrit? .....i'll get my coat. ;D Joking aside, the ingredients look revolting but the finished dish disguises them well.