First Attempt
I did the Sheek Kebabs in foil but I think they would have looked better if they had been grilled. That said they were really nice and I'll certainly do them again.
I made enough curry for 6 massive portions in my new pan. I doubled the ingredients and when I tasted it it was very hot, more than I'm normally used to with Ceylon so I ended up with 9 ladles of base in, in an attempt to cool it down a bit. The missus who likes hers a bit hotter thought it was lovely as did the daughter. It definitely was as good as any takeaway one I've had.
I served it with plain cooked basmati with a bit colouring in done in one of our 20 odd year old trusty rice cookers.
Tomorrows effort will be a traditional style Biriani with a vegetable sauce.
Photos are curry simmering in pan, sheek kebab and plated curry. Apologies for the slight blur as they were taken on my phone.
Topic: My Curry Journey (Read 51143 times)
