Quote from: SnS on January 13, 2009, 01:25 PM
Brilliant looking Madras Chinois - well done.

SnS 

ps: Did you really add 1 tsp MSG - that is a lot

(nothing a gallon of water won't cure I suppose)

I'm not convinced it has made much difference in my curries to be honest, which is why i gradualy upped the amount to 1tsp. It's not noticeable like in a packet of crisps or a dehydrating chinese. I guess they use more?
I really need to do a control experiment. The main reason i use it is that 2/3 of the restaurant kitchens i've been in use it.
If you're concerned or more sensitive to MSG then it's fine to leave it out.

The video of this actual curry being cooked can be found here:
https://curry-recipes.co.uk/curry/index.php?topic=3272.0

Hi

This recipe looks really good and can't wait to try it, just one question though - what is bunjara?  Probably really silly question but can't find what it is anywhere!

Thanks
beckylou

Quote from: beckylou on March 27, 2009, 12:02 PM
Hi

This recipe looks really good and can't wait to try it, just one question though - what is bunjara?  Probably really silly question but can't find what it is anywhere!

Thanks
beckylou

Hi beckylou and welcome.

i know what you mean, the ashoka recipes are getting lost, its in the lets talk curry section 3 pages deep [Admin any chance of a ashoka board??]
heres a link

https://curry-recipes.co.uk/curry/index.php?topic=3215.0

Hi Unclebuck

Brilliant, thank you very much for that...I understand now!!

So many recipes it's hard to know where to start but think i will try this one first!

Will let you know how mine turns out when i get round to making it.

Thanks
beckylou

hi all/

i second that idea, cant have good curry lost in the mix !!

windybum